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Chongqing hot pot base top-secret recipe DIY process.
Ingredients: 2 pounds of butter.
Pounds of salad oil. Pixian Douban 1 catty.
50 grams of liquor.
20 grams of mash.
1 pound of sea pepper.
1 tael of ginger. 1 tael of garlic.
Sichuan pepper two. 15 grams of tempeh.
15 grams of Yibin broken rice tooth cabbage.
1 tael of rock sugar. 2 taels of fine chili noodles.
Green onions 2 taels 3 inches section.
Spices: 5 grams of white buttons.
5 grams of grass fruit. Sannai 3 grams.
5 grams of cloves. 5 grams of sand kernels.
5 grams of fragrant fruit. Cumin 5 grams.
Cinnamon bark 5 grams. Licorice 5 grams.
5 grams of twigs. Drain 5 grams.
Old buckle 5 grams. Jatamansi 5 grams.
5 grams of tangerine peel. Dial 5 grams.
8 grams of citronella.
Star anise 5 grams. 5 grams of bay leaves.
Thyme 5 grams.
8 grams of cumin.
5 grams of vanilla. Method:
Soak the spices in hot water for about half an hour.
Soak the peppercorns in hot water, remove the soaked spices and peppercorns and drain the water; Slice the ginger, break the garlic, and cut the green onion into white sections.
Prepare two woks, and put the bean paste, green onions, ginger, mash, half of the white wine, garlic, broken rice and tooth vegetables, tempeh, and rock sugar in one pot. Mix well.
Heat the other pan and bring the butter to a boil. Add the salad oil and cook until 7-8 years hot. Scoop the oil onto the well-blended seasoning and stir while drizzling the oil to prevent the watercress from caramelizing until the oil is finished.
Then put the pot with the seasoning on the fire and boil over medium heat for about 10 minutes. Stir-fry the seasoning until the water is almost dry, and when the oil boils, switch to low heat and boil for 15 minutes. Add the remaining liquor and continue to stir-fry.
Add the soaked spices until the moisture of the ingredients is almost dry and continue to fry (remember to chop or stir the spices when you are cooking).
Fry until each ingredient is 9 minutes dry. Add the soaked peppercorns and fry for 5-10 minutes.
Then add the chili powder and stir-fry well.
I feel very troublesome every time I make it, but I don't feel it when I eat it, because it tastes much better than eating hot pot outside, and we can eat at ease, at least we don't have to worry about eating messy oil! So every time I fry it, I fry it more, give some to my friends, keep some for myself (because there is butter in this base that will solidify), take out some if you want to eat hot pot, and if you want to eat hot pot powder, you can get it, and oh I found it Hahehe, put a little bit when cooking, the dishes are delicious!
There are so many words that my hands hurt me! Hope it helps, though!
I looked at the comrades on the third floor today and said that my method would not taste good, I think it is very strange, why do you think that the method I said will not taste good? Have you tried? I'm not a ** pot shop, but I'm a Sichuanese, I love hot pot, because I don't feel at ease with the hot pot restaurant outside, so I also thought of a lot of ways, and asked a lot of friends and checked some information, I personally think that although my method is a little troublesome, but I am very relieved, there will be no paraffin, water and oil, a lot of crooked chicken essence, these messy things!
I also think that there are many friends who like to eat hot pot, and share my methods with friends, so you don't need to attack like this! Then you have been making hot pot for 8 years, and you dare to say that you dare to eat the hot pot you make yourself???
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There are a lot of ready-made ones in the supermarket, do you use them for hot pot restaurants?
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Hello. Ingredients: 100g dried chili, 100g dried pepper, 150g butter
Excipients: 300g rapeseed oil, appropriate amount of salt, 10g cinnamon, appropriate amount of white peppercorns, 20g of old ginger, appropriate amount of Pixian bean paste, 5g of grass fruit, appropriate amount of liquor, 20g star anise, 50g of mash, 40g of garlic, appropriate amount of chicken essence, appropriate amount of chili sauce, appropriate amount of bone broth, appropriate amount of fennel seeds, 60g of green onions, 2g of vanilla.
1. Preparation materials: Guizhou Dahongpao and Sichuan Erjingtiao chili, Sichuan pepper, cinnamon, star anise, grass fruit, white peppercorns, fennel seeds, bay leaves.
2. Cut the green onion into long sections, and cut the garlic and ginger into slices.
3. Remove from the pot, melt the butter and then add rapeseed oil, turn off the heat and cool for 5 minutes after heating (rapeseed oil is the best, if there is no rapeseed oil, corn oil is used, butter is indispensable).
4. Turn on low heat and put in cinnamon, star anise, grass fruit, white peppercorns, fennel seeds, and bay leaves to fry the fragrance (this step is very important, to cook the fried spices, and the heat can not be big, it will be mushy when it is big, and the taste will not come out).
5. Add garlic slices, ginger slices, Pixian bean paste, chili paste, white wine, and mash grains and stir-fry together, and slowly boil over low heat until the water in the mash juice completely evaporates.
6. Add again, dry chili peppers, and peppercorns on the lowest heat and keep stir-frying, and keep sliding the shovel halfway to avoid pasting the pot, and don't leave people, so as not to fry the paste. (This is just the base ingredient, when scalding the hot pot, add bone broth or water).
7. Pour in chicken broth or bone broth, if not, use water, add salt, raw and chicken essence to boil.
8. After boiling, put it in a large basin and serve it to the table, so that you can shake all kinds of ingredients.
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1. The hot pot base can be directly dissolved with water and used as the base material in proportion, or it can be stir-fried and reused;
2. Add water directly to the bottom of the hot pot to dissolve the bottom material in proportion to the bottom material, first add the hot pot base, then add the judgment water, wait for about 10 minutes to dissolve, and the liquid can be cooked and eaten;
3. Stir-fry the hot pot base, first cut the ginger and garlic for later use;
4. Boil 2 to 3 tablespoons of oil in a pot, wait for the oil to boil, pour over the ginger and garlic and stir-fry;
5. After stir-frying, add the hot pot base, stir-fry for about 3 minutes, and add cold water to the pot;
6. After the water is boiled, add chicken essence and monosodium glutamate to taste, and then cook and eat.
1. Bay leaves. Bay leaves are also called bay leaves, the stems and leaves of bay become spices after drying, bay leaves taste spicy and fragrant, can not only add fragrance, but also can drive away cold and dehumidify, suitable for marinade, hot pot base and spicy hot base, has appetizing effect. Bayinburgh is also used in home cooking, stewing, and stewing of meat. >>>More
Oil leaking from the edge of the hot pot base? If the edge of the hot pot base leaks oil, it is best not to eat it, because it may be packaged by him. The tightness has been broken. That's why he leaked oil. Although he has not passed the production period, his packaging has been damaged, so it is best not to use it.
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. >>>More
Dear, of course, think about the taste of hot pot - spicy and fragrant, is it going to drool. But use it in moderation according to your taste. In fact, hot pot base has long been used in the kitchen as a kind of seasoning for dish making, such as Mao Xuewang, spicy fragrant pot, spicy rice noodles, spicy pig's trotters (chicken, duck, fish, beef and mutton, etc.), all kinds of seafood and so on.
In general, the ingredients for hot pot are:
1.Hot pot base: There are many base ingredients in the hot pot base, such as seasoning powder, soup stock, hot pot red oil, etc.; >>>More