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Anonymous users2024-02-13In 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.;
2.Hot pot red oil:
3.Dried chili peppers: There are chili peppers in the hot pot base, but this spicy taste is not enough at all, so it is necessary to add dried chili peppers;
4.Ginger, garlic, green onion: these ingredients are the basic ingredients of hot pot, and these ingredients will be used in making various dishes, which play a role in removing the smell and adjusting the aroma of food;
5.Sichuan pepper: Why is the hot pot so fragrant, in fact, the main ingredient is the taste of Sichuan pepper, which can regulate the aroma of food;
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Anonymous users2024-02-12A lot. 3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1 tael of zibaba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan pepper, 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 and 3 inches.
The key to the taste of hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery of heat.
For example, if you choose the best cheap butter, the taste of the fried hot pot base will be very different, the taste is not fragrant, there are all kinds of strange smells, and it is easy to bubble when shabu-shabu.
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Anonymous users2024-02-11The recipe of hot pot base: 3 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 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. The key to the taste of hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery of heat.
The spice formula of hot pot base includes 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 buckles, 5 grams of jatamansi, 5 grams of tangerine peel, 5 grams of reed, 5-8 grams of citronella, 5 grams of star anise, 5 grams of bay leaves, 5 grams of thyme, 8 grams of cumin, and 5 grams of vanilla.
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 aroma and pigment inside the raw materials fully seep.
During the frying process, you should also use a hand spoon or spatula to constantly turn it so that the ingredients are heated evenly and avoid sticking to the pan.
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Anonymous users2024-02-10How to make hot pot base.
1. Spice formula (proportion) bay leaf 1, cinnamon 1, star anise 1, cumin 1, white button, licorice, grass fruit 0.
3 (Note: Cumin can be crushed without crushing; The rest of the spices are crushed into the size of soybeans) Second, the ingredients 3 catties of chili peppers (Hebei new generation of chili peppers) 7 catties of refined butter 3 catties of salad oil 4 taels of Pixian bean paste 3 taels of liquor 3 taels of old ginger 4 taels of garlic A handful of peppercorns 2 taels of special beans and mothers and children.
3. A small amount of auxiliary mash, a small amount of rock sugar, 120g of hot pot chicken essence, a little liquor, 4 slices of ginger, a little salt, 3 catties of broth, 5 catties of red oil, 10 chili peppers, and a little pepper.
Fourth, the base of the frying method 1, the dried chili pepper to handle, remove the seeds cut into a pot of cold water, boil in boiling water (2 minutes), crush into glutinous pepper (crushed into the size of broad beans) smash the water dry for later use; (used for stir-frying the base) 2. Remove the dried chili peppers and cut them into sections of cold water pot, boil them in boiling water (20 minutes), crush them into glutinous peppers (crushed into broad beans) and smash the water dry for later use; (for oil extraction) 3, mix 7 catties of butter and 3 catties of salad oil in a pot over high heat to refine without bubbles Turn off the fire Put 4 taels of Pixian bean paste and 3 catties of glutinous pepper The whole process should be stirred constantly to prevent the pot from being pasted Put garlic (4 taels) When the pepper turns dark red, put the bean food Put the pepper (a little) Beat the excess oil (can be used for oil extraction).
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Anonymous users2024-02-091. High concentration, durable and durable.
2. The taste is fragrant and mellow, clearer than the old butter hot pot, and there is no butter to make a living. It is more fragrant than clear oil hot pot, and there is no bitter and astringent taste of traditional Chinese medicine.
3. The texture is uniform and easy to divide. The base material used in the hot pot restaurant is convenient to use different materials according to the size of the pot, which is conducive to accurate control of operating costs.
4. The base material and broth can be operated as the face of the guest, which is intuitive and convincing without ** oil.
5. There is no hidden cost, and there is no need to add any condiments in the store.
6. The operation is simple, as simple as making coffee, and it is easy to make the professional level of a hot pot restaurant.
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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
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.
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
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 >>>More