Urgent! Ask for a hot pot base! Top secret recipe for hot pot base

Ingredients: 3 kg of butter, 2 kg of salad oil, 1 kg of Pixian bean paste, 50 grams of white wine, 20 grams of mash, 1 tael of ginger, 1 tael of garlic

2 Sichuan peppercorns, 15 grams of black beans, 15 grams of Yibin broken rice and tooth vegetables, 1 tael of rock sugar, 2 taels of high-quality chili noodles, 1 tael of green onions, 3-inch segments.

Spice formula: 5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of tangerine peel, 5-8 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme.

8 grams of cumin 5 grams of vanilla.

Before stir-frying, cut the spices into 2-inch long knots and soak them in warm water for about 20 minutes.

Prepare 2 woks, one and put it in one (watercress, green onion, ginger, mash, 25g white wine, garlic, broken rice, tooth cabbage, tempeh.

rock sugar) a total of 9 kinds and mix well.

Add 3 catties of butter to the other pot and boil, then add salad oil and boil until it is 7-8 hot, and scoop the oil onto the evenly mixed watercress with a spoon.

Noodles, stir while pouring oil to avoid the watercress from burning. Wait until the oil is finished. Then put the watercress on the fire and simmer over medium heat for 10 minutes.

Right, the watercress is fast drying, and the water vapor is now nourishing the peppers, and when the oil is boiling, change to low heat to boil, and add white after 15 minutes.

About 25 grams of wine, continue to fry until the moisture of each raw material is about to dry, add the soaked spices and continue to fry until the raw materials are 9 minutes dry.

Add the soaked peppercorns and stir-fry for 5-10 minutes.

Beijing's chicken pot and fish pot were good last year, and it is estimated that the hometown northeast should also be OK, that is, cold pot fish, cold pot chicken, sheep scorpion, rabbit pot, and the bottom of the pot are almost the same, and they are easy to sell with some other dishes.

Hello dear, the following is a recipe for hot pot base for your reference: Ingredients:- 50 grams of Sichuan pepper - 50 grams of dried chili peppers - 50 grams of ginger slices - 50 grams of garlic cloves - 50 grams of coriander root - 50 grams of green onions - 50 grams of star anise - 50 grams of cinnamon - 50 grams of grass fruit - 50 grams of hawthorn - 50 grams of tangerine peel - 50 grams of bay leaves- 50 grams of fennel - 50 grams of licorice - 50 grams of angelica - 50 grams of Ding Yu's lack of fragrance - 50 grams of cinnamon- 50 grams of cumin - 50 grams of grass fruit - 50 grams of cinnamon - 50 grams of hawthorn - 50 g tangerine peel - 50 g bay leaf - 50 g fennel - 50 g licorice - 50 g angelica - 50 g cloves - 50 g cinnamon - 50 g cumin Method:

1.Wash and dry all ingredients. 2.

Cut the peppercorns, dried chilies, ginger slices, garlic cloves, coriander root, and green onions into small pieces for later use. 3.Bake all ingredients in the oven for 10 minutes until fragrant.

4.Place the baked ingredients in a blender and beat them into powder. 5.

Fill the powder in an airtight jar and keep it in a cool, dry place. How to use:1

Take an appropriate amount of hot pot base and put it in a pot, add an appropriate amount of water and bring to a boil. 2.Add vegetables, meat, and other ingredients and cook and serve.

Notes:1The chili peppers and Sichuan peppercorns in the hot pot base can be increased or decreased according to personal taste.

2.Be careful not to bake the ingredients when baking them. 3.

The hot pot base can be adjusted according to personal taste, such as adding seasonings such as bean paste and soy sauce.

As follows:

3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1,5 catties of Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice sprouts, 1 tael of rock sugar, 2 taels of high-quality chili noodles, 1 tael of green onions, 3 inches.

Spice formula: 5 grams of white buttons, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass, 5 grams of old buttons, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of china, 5-8 grams of lemongrass, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

Home Recipe: Raw Materials:

a. Pork or beef bones, B. Salt, wine, ginger, garlic, cinnamon, cumin c, chicken essence, green onions, tomatoes.

Method: Put pork bones or beef bones into Seasoning B, simmer for half an hour over medium heat, and then add chicken essence, green onions, and a few slices of tomatoes to make a delicious family hot pot base soup.

1. Handle the chili peppers. Take a large wok, pour 20 kg of water, put in 5 kg of dry chili peppers, 10 kg of new generation of dried chili peppers, cook on high heat for 25 minutes, wait for the chili peppers to become soft, take out the chili peppers and drain them and put them in a container, and let them stand overnight. When you go to work the next day, put the soft chili peppers into a meat grinder and crush them to make glutinous chili peppers.

2. Treat spices. Take 100 grams of star anise, cloves, 120 grams of cinnamon, 150 grams of thyme, tangerine peel, 130 grams of long pepper, ginger, and grass cardamom, 200 grams of bay leaves, grass fruit, cumin, 180 grams of dried citronella, kaempfera, and spirit grass, and 250 grams of grass and mix evenly, and put it into the machine to beat into a fine powder. Pour the spice powder into the stainless steel basin, then pour in 1500 grams of high liquor, seal the basin with plastic wrap, and store it for 2 hours before use.

3. Boil the oil and fry the base. Put 50 kg of lettuce oil in a large wok, heat it over high heat until it smokes (the temperature of rapeseed oil is about 280 at this time), turn off the fire, when the oil temperature is reduced to 170, put in the vegetable material (shallots, green onions, 5 kg each, 1500 grams of chives, shallots, 3 kg of garlic), soak and fry over low heat until the vegetable material becomes golden brown, remove the vegetable material, and then put in 100 kg of butter, heat over low heat until the butter is all melted, when the oil temperature reaches 160 -170, put in 3 kg of rock sugar, Fry the rock sugar over low heat until melted, add 15 kg of glutinous chili pepper and 30 kg of bean paste, turn off the heat, use the residual temperature of the oil to dry the water of the glutinous chili pepper (when the temperature is too low, you can use a slight heat to heat it slightly), after heating for about 2 hours, put in the kilogram of Yangjiang tempeh, continue to stir-fry over low heat for 25 minutes, pour in the pre-processed spice powder, fry for 30 minutes on low heat, and then put in 1750 grams of dry green pepper and dried red pepper (two kinds of peppercorns are washed with warm water in advance), continue to fry over low heat for 25 minutes, Add 1 kg of white tofu, 2 kg of mash and 2 kg of liquor, turn off the heat after stir-frying evenly, cover the lid, seal the container with plastic wrap, and store it at room temperature for 1 week before use.

4. Separation of oil. Take the container containing the raw materials and put it in the steamer, heat it until all the oil is melted, take out the container, and separate the oil from the residue. The oil is the hot pot oil, and the material is the hot pot base.

When preparing the hot pot ingredients, take 50 grams of hot pot base and put them into the hot pot, inject 1500 grams of boiling beef bone broth and hot pot oil, and add seasonings (5 rock sugars, 10 grams of green onions, 10 grams of ginger slices, 20 grams of salt, chicken powder, and 5 grams of white pepper).

Ingredients: 40 grams of butter, 150 grams of peanut oil, 100 grams of chili pepper.

Excipients: 1 green onion, 3 grams of salt, 5 grams of ginger, 5 grams of garlic, 10 grams of cooking wine, 2 grams of ingredients, 2 grams of fennel seeds, 3 grass fruits, 2 grams of cinnamon, 2 bay leaves, 3 grams of chili paste, 10 grams of dried shiitake mushrooms, 3 grams of white pepper seeds.

Production process: 1. Ready: Sichuan pepper, dried chili, fresh chili, chili flakes, chili sauce.

2. Ready: bay leaves, grass fruits, cinnamon, spices, cumin seeds, pepper seeds, rock sugar, dried shiitake mushrooms.

3. Cut fresh chili, green onion, ginger and garlic into sections.

4.Take half of the dried chili pepper and cut it into small pieces, 5. Put the dried spices in warm water, soak for ten minutes, and soak to rise.

6. Remove from the pot, dissolve the butter and add rapeseed oil, put the green onion, ginger and garlic into it, and slowly boil out the fragrance.

7. When the green onion, ginger and garlic become a little dry, remove it.

8. Add the soaked dried chili peppers, 9. Add other soaked dried spices and simmer for 15 minutes.

10. Add the chili paste, 11. Add the fresh chili segments.

12. In order to make it more numb, add some peppercorns.

13. Add rock sugar, bay leaves, cooking wine, and simmer over low heat for 15 minutes.

14. After boiling, put in the green onion, ginger and garlic that began to be fished out, this is just the base material. When scalding a hot pot, add bone broth or water.

15. After cooking, pour it into a small pot, refrigerate, you can put it for several days, and take it as you go.

16. This is a hot pot soup with one-third of the base and bone broth.

Ingredients: 3 catties of butter, 2 catties of salad oil, 1 catty of watercress, 50 grams of liquor, 20 grams of mash, 1,5 catties of sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice and tooth vegetables, 1 tael of rock sugar, 2 taels of high-quality chili noodles, 1 tael of green onions, 3 inches.

Spice formula: 5 grams of white buckle, 5 grams of grass fruit, 3-5 grams of Sannai, 3-5 grams of cloves, 5 grams of sand kernels, 5 grams of fragrant fruit, 5 grams of cumin, 5 grams of cinnamon, 5 grams of licorice, 5 grams of branches, 5 grams of grass buttons, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of chiangella, 5 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, 5 grams of vanilla.

Before stir-frying, cut the spices into 2-inch long knots, soak them in warm water for about 20 minutes, and soak the peppercorns Prepare 2 woks, put them in one (bean paste, green onions, ginger, mash, white wine, 25 grams of white wine, garlic, broken rice, tooth cabbage, tempeh, rock sugar), a total of 9 kinds and mix well.

Add 3 catties of butter to the other pot to boil, then add salad oil and burn until 7-8 is hot, scoop the oil onto the evenly mixed watercress with a spoon, and stir while pouring oil to prevent the watercress from burning. Wait until the oil is finished. Then put the watercress on the fire and boil it over medium heat for about 10 minutes, the watercress is fast drying, and the water vapor is nourishing the peppers, and when the oil is boiling, use low heat to boil, add about 25 grams of liquor after 15 minutes, continue to fry, until the raw materials are quickly dried and add the spices to continue to fry, until the raw materials are 9 minutes dry, and then soak and rise to get peppercorns, and fry for 5-10 minutes.

The 50-word hot pot base recipe was talked about for more than 10 minutes, and I have never seen such an arrogant person.