Do you need to fry the bagged hot pot base, and do you need to fry the hot pot base

Bagged hot pot ingredients are generally fine if they are put directly into boiling water, but if you can fry them, the aroma of the hot pot ingredients will be stronger. When stir-frying, you can put some ingredients into it, such as putting some green onions, ginger, garlic and dried chili peppers into it, and then put in the hot pot base when these seasonings are fragrant, and then stir-fry a few times over high heat, and then put in the right water to boil, the hot pot soup that comes out of this way has a fragrant taste, and can be adjusted according to personal preferences, those who are not used to eating bagged hot pot materials can add less bagged ones, and use more fried ones, so that the taste can be balanced. But it doesn't mean that the bagged hot pot ingredients must be fried, it is okay to put them directly into the pot and then add cold water to boil, it depends on what your taste is.

If the taste is more chewy and the requirements for hot pot are higher, I suggest that you still stir-fry it with seasoning and then put the hot pot ingredients, which can be more fragrant. Those that are not fried are suitable for lazy people.

The bagged hot pot base does not need to be fried. It has already been produced and packaged by the manufacturer. Open and serve. Just put the hot pot base in the soup stock and you're good to go.

The bagged hot pot base is all prepared, and there is no need to fry it, it is too greasy to fry.

No need to fry again Method: Fill a pot with water (eight points full) and put in the hot pot base (the proportion is subject to the instructions on the hot pot base package, generally a small packet of base can be boiled in a pot of water) 2. Boil water and season appropriately.

No need to fry, add water to the bottom of the hot pot and boil it directly, just add the hot pot base and other vegetables.

Now this kind of bagged hot pot base can be fried or not, many of them are directly disassembled and put in the hot pot, of course, some people think that it will be more fragrant if fried, it is okay.

The bagged hot pot base does not need to be fried, and it can be put directly in the soup hot pot soup soup to put the raw materials of the hot pot with those ingredients.

The bagged hot pot base needs to be stir-fried, which will be more flavorful and better.

You still need to fry it before cooking, and it will be more fragrant after frying.

No, just put it in the hot pot.

Stir-fry it will be more flavorful, such as butter, clear oil, add green onions, ginger, garlic and peppercorns with hot oil in advance, millet spicy, and two wattle strips will be more fragrant!

You can eat it without frying. It tastes better when you sauté it.

The bagged hot pot base is self-prepared, and it takes only time.

It's good to have your hands on it.

Generally yes. Before boiling the hot pot, fry the hot pot base, you can fry the fragrance in the hot pot base, and after the fragrance is fried, pour it into the stock and boil it over high heat. Usually, the fried hot pot base will be more flavorful and will taste better.

The flavors of hot pot base include spicy flavor, clear soup flavor, mushroom soup flavor, seafood flavor, etc.

When frying the hot pot base, you can't go directly to the pot, you need to put oil first, then add some green onion and ginger to stir-fry, and finally put in the hot pot base and fry until it melts.

The hot pot base can not only cook hot pot, but also can be used to stir-fry, make soup, cook noodles, etc.

Stir-fry it to make it more flavorful.

Many times when you eat hot pot outside, the hot pot base is fried by a special stir-fry master, and the hot pot base determines the degree of unpopularity of this hot pot restaurant, and it is also the soul of a hot pot restaurant. The hot pot base fried on the spot must be more fragrant and flavorful than the bag I bought.

If you want to buy the bagged hot pot base to make it more flavorful, you can put it in the pot and fry it before cooking to bring out the aroma of the hot pot base. Of course, if you feel that the hot pot base is not flavorful enough, you can add new ingredients by yourself, such as dried chili peppers, star anise, etc. This will also make it more flavorful when cooking.

In fact, it doesn't matter if you fry it or not, I'm used to adding green onions, ginger and garlic to fry, but the time should not be too long, and there will be a mushy smell when it grows.

Need to fry. First prepare a bag of hot pot base, then boil chicken thighs, pork ribs, and large bones into soup, add some corn and salt to it, stir well, and set aside for later use. Heat the oil, add a little green onion, ginger, garlic, pepper and dried chili, stir-fry until fragrant, then add half of the hot pot base, stir-fry a piece until fragrant, and then pour the boiled soup into the pot.

The hot pot base fried in this way is full of spicy flavor and can be eaten for a long time without smelling, the hot pot base we generally buy, there is no taste after eating for a while, and after this method, the hot pot base after frying still has a taste in the end, and the soup is also particularly nutritious, whether it is eaten with vegetables, or eaten with meat and meatballs, it is particularly delicious.

1. In the process of frying the hot pot base, it is necessary to use low heat, so as to avoid frying the raw materials, and secondly, to make the fragrance and pigment inside the raw materials fully exude.

2. During the frying process, you should also use a hand spoon or spatula to keep turning to make the raw materials evenly heated and avoid sticking to the pan.

3. The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, and the glutinous pepper is mainly used to improve the color, but both should be slowly fried to dry the water vapor, so that its taste and pigment can be fully dissolved in the oil.

4. Adding rock sugar to the hot pot base can play a role in "brightening" the soup, and adding mash juice is to promote the spicy flavor in the bean paste and chili pepper and the fragrance in the spices to fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in harmonizing the flavors and removing the bitterness and astringency of certain spices.

5. The addition of spices to the hot pot base is undoubtedly to increase the flavor The comfrey added is to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter and astringent taste. At the same time, the types of spices added should not be too much, mainly add star anise, saannai, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist.