How to make a family hot pot to be delicious, how to make a family hot pot to be delicious

Ingredients: 1 pack of hot pot base.

A pinch of green onion, ginger and garlic.

A handful of peppercorns.

2 pieces of soup treasure.

Shiitake oyster mushroom, enoki mushroom, garlic sprouts a little.

Red dates, wolfberries a little.

Tomatoes three.

Star anise cinnamon bay leaf a little.

Coke a can.

The practice of family hot pot.

Red oil hot pot: Put oil in the pot, after the oil is hot, put the green onion, ginger, garlic, star anise, cinnamon bay leaves, hot pot base, chili pepper and pepper into the pot and stir-fry over low heat, about three minutes can be put into the pot and add hot water. Add a can of cola to the red oil hot pot to enhance the freshness and sweetness of the soup base, and you can skip it if you are not used to it.

Clear soup hot pot: slice the shiitake mushrooms, cut the enoki mushrooms into two sections, cut the garlic sprouts into the same length as the enoki mushrooms, and then put all the above ingredients into the pot together with the thick soup treasure, red dates and wolfberries, and add hot water, because the thick soup treasure has salty taste and umami, and there is no need to put salt and other seasonings.

The ingredients will be prepared.

Plating is fine.

Tips: Do not use high heat to fry the base, so as not to fry the paste.

Hot pot ingredients can be fat beef, hairy tripe, yellow throat, duck intestines, vermicelli, potatoes, lotus root slices, tofu, enoki mushrooms, ham sausages, etc. ）

The family hot pot is very delicious, there are first serve some pork ribs in the hot pot, and then feed some delicious mushrooms in the pot with high sugar, so that I can find wolfberries and other condiments in this way My aunt's taste is very delicious, and there are preparations within this, I want to make the hot pot very much, and there will be you.

You can just buy some hot pot base and add the leftover shiitake mushrooms and kelp and some vermicelli to make the stew particularly delicious.

For family hot pot, be sure to boil fresh bones, soup to make soup, and then add a little, shiitake mushrooms to enhance freshness, and then pair with fresh vegetables.

1.Blanch, blanch in a pan.

The key point is: first of all, we must distinguish all kinds of materials, not all kinds of materials can be scalded.

Generally speaking, the texture is tender and crispy, and the ingredients are cooked instantly

The materials are suitable for hot (shabu) food, such as duck intestines, kidney slices, liver slices, orange slices, pea seedlings, spinach, etc.;

The texture is slightly denser, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy tripe, mushroom liver, beef slices, etc.;

Secondly, it is necessary to observe the changes of the soup marinade, when the soup marinade is boiling, constantly tumbling, and the fat on the soup is sufficient, the hot food is delicious and can be kept warm;

Thirdly, it is necessary to control the heat, if the heat is too much, the food will become old, and if the heat is not enough, it will be raw;

Fourth, the food must be clamped firmly when it is hot, otherwise it will fall into the pot, and it will be easy to cook and boil.

2.Boiling: Cooking the ingredients in the soup.

The key point is: first of all, choose ingredients that can be cooked, such as hairtail, meatballs, etc

Shiitake mushrooms and other raw materials with a relatively tight texture that must be heated in a round stove for a long time before they can be eaten;

Secondly, it is necessary to master the heat, and some should be boiled and boiled for a long time.

3.The experience of eating hot pot should be meat first and then vegetarian.

When scalding, the soup must be boiled, and all should be immersed in the soup to be scalded;

The second is to like spicy taste, adjust the spicy taste, the method: those who like spicy can be scalded from the oil on the edge of the hot pot;

Otherwise, it is scalded from the boiling place in the middle;

Again, when eating hot pot, it must be accompanied by a cup of tea to appetize and eliminate food, relieve oil and greasy, change the taste, and reduce the spicy feeling.

Raw material. 3 tablespoons of Sichuan bean paste, 100 grams of butter

100 grams of salad oil, 100 grams of dried chili peppers

50 grams of Sichuan pepper, 3 tablespoons of sugar, 15 grams of rock sugar

1 small piece of ginger, 6 cloves of garlic, 2 sections of Beijing green onion

2 tablespoons of white wine, 1 can of bone broth, 1 piece of tangerine peel

2 grass fruits, 15 grams of cumin, 3 star anise

1 Kaempfera, 1 cinnamon, 3 bay leaves

3 cloves, 1 teaspoon monosodium glutamate, 2 teaspoons salt

1 2 teaspoons of ground white pepper, 2 tablespoons of light soy sauce.

Method. 1. Pour salad oil into the pot and heat the pants, pour in the dried chili pepper and pepper to fry the fragrance, then remove it for later use, pour the sugar into the oil pan and fry it over low heat, and then put in the flattened green onions, ginger and garlic.

2. After the green onion and garlic are fried until the color is slightly yellow, add all the spices and stir-fry together, then pour in the Sichuan bean paste and stir-fry well, then pour in the white wine, light soy sauce and butter to stir-fry.

3. Finally, pour in the whole pot of pork rib soup, add rock sugar, and then pour the fried chili pepper and Sichuan pepper back into the pot to become the hot pot base.

Skill. 1. Butter is not a cream for making pastries, but butter made from beef fat, which is used to add flavor to spicy hot pot.

The materials mentioned here mainly refer to the main ingredients of hot pot, soup materials, dipping sauces, heating raw materials and some small tableware and utensils.

The sauce of spicy hot pot, also called oil dish, is generally a bowl of sesame oil, which is to cool down and remove the fire, and it is not easy to catch fire when eating.

The main ingredient of hot pot is the raw material for shabu-shabu in the pot, which can be divided into seafood raw materials, river fresh raw materials, poultry raw materials, livestock raw materials, vegetable and fruit raw materials, raw material products, etc., and almost all the raw materials that can be used to make dishes can be used as the main ingredient of hot pot.

Hot pot soup is the base soup in the pot, and the most used is red soup, followed by white soup (including sauerkraut soup). Red soup is a spicy soup, which is made by boiling thick soup with chili peppers, bean paste, tempeh, mash juice, rock sugar, refined salt, rice wine, and a variety of spices. The white soup is a soup made of old hens, fat ducks, pig bones, ham elbows, lean pork, green onions, ginger, wine, etc., which is generally used in conjunction with red soup, and is rarely used alone, even if it is used, it is often dipped in some seasonings to eat.

Dipping sauce dish is an indispensable part of shabu-shabu hot pot, and the common ones are sesame oil flavor plate, garlic flavor plate, pepper oil flavor plate, red oil flavor plate, spicy sauce flavor plate, Sichuan Qi dipping sauce sauce, sauce flavor plate, leek flower flavor plate, etc. If you dip the main ingredient that has just been removed from the pot in the saucer to lower the temperature of the hot ingredient and not burn your mouth.

Make the bottom of the pot. The bottom of the pot is heated to bring out the various characteristics of the condiments. In order to adjust the flavor of the bottom of the hot pot, it is necessary to make full use of the fat solubility and water solubility of the condiments when they are heated, so as to achieve the "harmony of the five flavors". This requires the correct grasp of the heat, the order of feeding and the boiling time, the mixing of four or five flavors, and the appropriate proportion.

Hot pot condiments are an organic combination of various condiments, and the harmony of five flavors contains a subtle relationship between one and the other. Therefore, when seasoning hot pot, the ratio of various condiments should be appropriate. Of course, the appropriate proportion is relative, to grasp the salty and sweet, numb and spicy two pairs of the dominant internal contradiction in the hot pot taste, the bottom of the hot pot, salty and fresh is the main thing, sweet is to set off the main taste, so that the bottom of the pot taste mellow and long.

To make a hot pot with beef, you need to prepare all kinds of ingredients, you need 1000 grams of beef, 500 grams of white radish, 200 grams of shiitake mushrooms, and you also need condiments, you need to prepare 5 grams of red pepper, 10 grams of coriander, 10 grams of ginger, 15 grams of garlic, 2 star anise, 5 grams of dried red pepper, 20 grams of bean paste, 10 ml of soy sauce, 8 grams of salt, 5 grams of sugar, 5 grams of cooking wine, 20 ml of cooking oil, 5 grams of dried chili noodles, 5 grams of white sesame seeds, and 1000 ml of water.

After that, we cut the beef into pieces, the white radish also needs to be cut into pieces, the shiitake mushrooms need to be cut into pieces, and the ginger needs to be sliced, the garlic needs to be minced, the dried chili peppers need to be cut into pieces, the coriander needs to be cut into pieces, and the red peppers also need to be cut into pieces. When we put the beef in cold water, we put it in the pot and blanch it. In the process of blanching, you need to put half of the ginger slices and cooking wine in the pot, and after blanching, you can take it out and set it aside.

In the pan you need to pour 10 ml of cooking oil. When the oil is hot, you can choose to add bean paste and dried red pepper for stir-frying, and when the red oil comes out, you can add ginger slices and star anise to stir-fry together to create a fragrance. After that, put the blanched beef directly into the pot for stir-frying, and then add sugar and soy sauce to stir-fry.

In the pot we need to add water, then we put the salt in the pot to taste. When the water is boiling, pour it all into the pot, and after the beef is cooked, we put the white radish in the pot, blanch the water, and then take it out for later use. Then we blanch the mushrooms, remove them and put them on top of the white radish for later use.

After that, take out the pressed beef directly, put it on top of the shiitake mushrooms, and then pour an appropriate amount of raw soup into it. Then put the dried chili noodles, minced garlic, and white sesame seeds on top of the beef. Wait until the remaining cooking oil is poured into the wok, and when the oil temperature is seventy or eighty hot, you can turn off the heat.

Sprinkle directly on the dried chili noodles. Finally, sprinkle with coriander and small red peppers, and the hot pot is ready.

Mainly for the production of hot pot base, it is recommended to search for more base production methods, understand and follow it, the fire (temperature) does not need to be turned on too much (high), pay attention to add water from time to time! If you really can't do it, you can go to the supermarket to make a hot pot base, and the main thing to eat hot pot is to have an atmosphere!

You can use a multi-functional pot, that is, you can use it directly by plugging it in, go to the supermarket to buy the hot pot base and the dishes you want to eat, you can put half a pot of water and the bottom material first, and wait for the water to boil soon, and put the mutton.