Authentic base recipe for hot vegetables, where to learn

You can learn the recipe of the base of the soup at the cooking school, and you can learn a good skill in making the soup.

Mao Cai is very popular with young people, I usually go out to eat almost all Mao Cai, often go to a friend's store to eat, he was in the crown, fragrant, Xing, snack to learn the taste is really good, recommend to you Oh!!

It's very simple, there are ways to get it, just add water or stock in proportion. I am eternal. Hung meal. The cold pot skewer bowl chicken seasoning is very refreshing, you can do it, whether it is red oil spicy or rattan pepper flavor

Ingredients: 150g of hot pot base

Excipients: 50g beef balls, 50g fish balls, 50g fish tofu, 50g gluten, 50g yuba, 50g shiitake mushrooms, 50g broccoli, 50g tofu rolls, 50g ham slices, appropriate amount of water.

The practice of boiling vegetables.

1. Take a pack of hot pot base ingredients.

2. Use kitchen scissors to cut the base material.

3. Pour an appropriate amount of water into the pot and bring the water to a boil over medium heat.

4. Pour the hot pot base packet into the water and mix the packet with chopsticks.

5. In the order of meat-fish-soy products-vegetables.

6. Put the ingredients skewered with bamboo skewers in advance into the pot in order.

7. Cook the meat until it is medium-rare, then add the next ingredient, and finally add vegetables.

8. Cover the pot and simmer for 30 seconds before turning off the heat.

9. Remove the shabu-shabu ingredients, take an appropriate amount of red oil soup base and serve.

A different kind of cooking (home version).

I usually like to eat steamed vegetables, and I usually buy them, and when I buy them, I will observe the ingredients and methods of the boss, and then make them at home, and the taste is not much different from the taste of buying outside. The following dishes are all casual, depending on personal preferences.

Ingredients: lettuce, fungus, cauliflower or broccoli.

Tofu skin, soaked hairy tripe, luncheon meat and shrimp dumplings, bean sprouts, potato chips, lotus root slices, shiitake mushrooms or oyster mushrooms.

Baby cabbage, celery, coriander, shallot, garlic puree, a few cloves of garlic.

Tempeh, millet, pepper vinegar, light soy sauce, chicken essence, monosodium glutamate, Sichuan pepper flour oil, chili pepper, tofu milk.

Sesame paste, sesame oil, pepper noodles, dried chili pepper, oyster sauce, salt, hot pot ingredients, ginger slices, bean paste, chili noodles, five-spice powder, sesame oil, different recipes (home version).

Wash and cut all the dishes and set aside.

Light the fire and pour a little cooking oil when the pot is empty.

After the oil is heated for six or seven minutes, put down the garlic cloves and ginger slices, fry the fragrance, and put in an appropriate amount of bean paste, hot pot ingredients, and a spoonful of chili noodles to see how spicy you like.

After sautéing until fragrant, pour in the stock or water and turn on high heat.

In the process of boiling water, we prepare the seasoning, prepare a large bowl, and put coriander, celery cubes, green onions, chicken essence, monosodium glutamate, vinegar, light soy sauce, tofu milk, sesame paste, Sichuan pepper noodles, pepper noodles, salt, tempeh, oyster sauce, sesame oil, garlic paste, five-spice powder. (The amount of these ingredients is put according to personal taste).

After the soup in the pot is boiling, put two large tablespoons of soup in a seasoning bowl, stir well, and set aside.

Then put the vegetables in the pot in turn according to the ease of cooking of the dishes, and turn off the heat after cooking.

Put the dish in a seasoning bowl, you can add an appropriate amount of soup, and then put a few coriander, green onions, and sesame seeds on the noodles after serving, and finally stir the dish evenly to let it taste and finish.

Tips: This dish is very similar to the steamed vegetables sold outside! The main reason is minced garlic and celery, be sure to put it! It's very good.

You can use the amount of dishes and seasonings according to your own preferences and tastes.

1. Preparation of raw materials.

A pack of concentrated base material for the essence of Sichuan Maocai.

Dried chilies, peppercorns, garlic, etc.

1 tomato, 500g pork bones, chicken feet, pork skin, 1 coriander, 200g shallots

A variety of seasonal vegetables and meats in moderation.

2. Production steps.

Step 1: Cook the original soup.

First of all, boil the original soup, put the pork bones, pig skin and chicken feet together and add water to boil. Cook for a longer time, so that the flavor will be more delicious when cooking later.

Step 2: Boil the base.

To make the original soup: After boiling water, add 1000 grams of raw soup, 400 grams of salt, and seasoning.

After the water is boiled, the base material is added, salt and sugar are added, boiled over low heat, the slag is removed, and the bottom soup is left, which is the original soup.

Making the base: The base of the western Sichuan cabbage is mixed with the original soup according to a certain proportion, stirred and soaked, and after the thick soup is prepared, it is placed in a thermos bucket for later use (the thick soup is used to pour into the guest bowl).

Step 3: Cook the vegetables.

Generally speaking, what is easy to cook should be cooked in the back, and what is not easy should be cooked in the front. Lettuce, bamboo shoots, coriander, beef, dragonfish, mille-feuille, bezoar throat, etc. must be remembered to be cooked at the end.

Step 4: Remove from heat.

Pay attention to the seasoning when starting the pot, including ginger and garlic water, chicken essence, monosodium glutamate, Sichuan pepper, etc. Then make the soup, drizzle the special red oil of Sichuan Maocai, then add shallots, coriander, etc., and finally sprinkle with sesame seeds.

Speaking of steamed vegetables, I believe most people have heard or eaten it. As for how to make it at home, it is estimated that many people will search for teaching materials on the Internet, and a bunch of materials are a headache to look at.

Ingredients: hot pot base, bean paste, dried chili, Sichuan pepper, green onion, ginger, garlic.

Method: The first step is to cut the dried chilies, rattan peppers, green onions, ginger and garlic, and then cut the ingredients you have prepared in the most correct way, paying attention to the thickness of the dish. The second step is to pour clear oil into the pot, then stir-fry the bean paste, green onions, ginger, garlic and chili peppers until the fragrance is worn out, add water to boil, put in the hot pot base, put the rattan pepper and cook for 5 minutes.

Third, add the ingredients in the order of the food, and remove the food when it is cooked.

Generally, the hot pot base tastes a little spicy, which is not suitable for cooking, but there is a way to do everything. I am eternal. Hung meal.

The base is very refreshing, as well as seasoning powder, clear oil butter. You can do it yourself, whether it's red oil spicy or rattan pepper flavor, it's good to use its low ingredients directly.

Raw materials:

The soup is hot pot soup, buy a package of Sichuan hot pot base, fry it with oil (you can also add dry chili, garlic, green onions, spices or something), then add bone broth or water, boil over high heat is soup......In fact, it's the same as eating hot pot, except that the dish is a simple version of the outsourced hot pot, and the dishes are eaten together ......

The bowl was filled with a variety of "vegetables": pig's blood, cuttlefish slices, kelp slices, white bamboo shoot slices, jelly, potato slices, lotus root slices, white vermicelli, yellow vermicelli, lettuce, lettuce leaves, water chestnuts, leek stalks, cauliflower, coarse bean sprouts, fine bean sprouts, Chinese cabbage, bean skin, lettuce, shiitake mushroom slices, straw mushroom slices ......

Method: Vegetable oil is cooked, then cooled, add hot pot base, dried chili, Sichuan pepper, bean paste, fennel, star anise, sugar, stir-fry over low heat until the oil turns red, add cooking wine and white water (or stock), boil for 10 minutes and then add various dishes (commonly used side dishes: potato chips, lotus root slices, cauliflower, vermicelli, rice tofu, kelp, bean sprouts, lettuce slices, fungus, water spinach, Xuewang, hairy tripe, wing tips, goose intestines, ham sausages, luncheon meat, etc.), and then put in the oil base (red oil, chicken essence, monosodium glutamate, salt, chopped green onions, minced garlic, sesame oil) and evenly serve!

The main thing is the soup. A lot of it is made with hot pot ingredients, the soup has to use bone broth, and there is also pepper water, a handful of peppercorns, put it in water, keep boiling, and it will be good for about half a day. That's the main thing, nothing else.

The ingredients are as follows:

1. Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass and grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup;

2. Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Stir-fry the bean paste until fragrant, add water, put hot pot meatballs, bean skin and other vegetarian dishes you like, and stew in one pot.

Ingredients: appropriate amount of fish balls, 200 grams of broccoli, a few enoki mushrooms, half a white radish, a potato, 100 grams of oily lettuce, and two green peppers.

Preparation of auxiliary materials: half a green onion, a few dried red peppers, an appropriate amount of Sichuan peppercorns, an appropriate amount of garlic, an appropriate amount of hot pot ingredients, two spoons of bean paste, an appropriate amount of chili noodles, an appropriate amount of salt, and an appropriate amount of Sichuan pepper powder.

Step 1: Clean all the dishes, take out the fish balls in advance to thaw, and the broccoli must be soaked in salt water for a while.

2. Prepare all the accessories and put them on a plate, and don't be in a hurry to take them when you fry them for a while.

3. Pour oil into the pot, when the oil temperature is not hot, first add Sichuan pepper, dried red pepper, then add hot pot bean paste, add a little water, add green onion and garlic, stir and melt.

4. Add hot water and see how much to add according to the amount of dishes.

5. The water can be boiled, first the difficult ones, fish balls, radish potatoes, green peppers, broccoli, enoki mushrooms and oil and wheat vegetables are put in turn.

6. Put all the dishes in, taste the soup to see the saltiness, add salt in an appropriate amount, and add some peppercorn powder if you want to numb a little.

7. When the fish balls are cooked, they are basically done, pour them out of the pot and pour them into the basin, dig some chili noodles, cut the garlic and put it on top, and pour the oil on it.

Mao Cai is a Sichuan special catering food, originated in Chengdu, the capital of food, Mao Cai has a long history and catering culture of hundreds of years in the folk circulation, with the innovation of people's hot pot technology and the change of taste, Mao Cai is unique, and continues to spread throughout the country after development.

Maocai has won the recognition and praise of consumers because of its rich taste and diversification of dishes, and it can successfully hook the taste buds of diners depends on the base, so how to make the base material of Maocai, see how to make the base material of Huangjiang Maocai?

Excipients: butter, appropriate amount of oil, appropriate amount of salt, appropriate amount of Pixian bean paste, appropriate amount of black black bean sauce, appropriate amount of garlic, appropriate amount of old ginger, appropriate amount of grass fruit, appropriate amount of fragrant fruit, appropriate amount of fennel, appropriate amount of cinnamon, appropriate amount of white button, appropriate amount of bay leaf, appropriate amount of triangle, appropriate amount of minced pepper, appropriate amount of ground pepper, appropriate amount of hot pot powder, appropriate amount of sesame oil, appropriate amount of Sichuan pepper oil, appropriate amount of monosodium glutamate, appropriate amount of Erjingtiao, appropriate amount of millet pepper, appropriate amount of coriander.

Method: 1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is boiled, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous peppers, and slowly fry about 1 1 over low heat5 hours, until the watercress is fried dry, the aroma is overflowing and the pepper is slightly whitish, pick out the green onion knot in the pot and do not use.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves, etc., continue to fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

The process of making the sauce is as follows:

Ingredients: 5kg of butter, 1kg of lard, 1kg of chicken fat, salad oil, 250g of garlic, 500g of green onion, 300g of onion, 500g of ginger, 300g of celery, 4kg of Pixian bean paste, glutinous chili, 250g of rock sugar, 500g of rice wine, green pepper + red pepper = 250g, 300g of liquor (boil the dried chili pepper for five minutes, crush it with ginger to make glutinous chili), star anise 60g, licorice 25g, kaempfera 50g, cinnamon 50g, grass 50g, 20g of cloves, 30g of grass fruit, 30g of bay leaves, 30g of long pepper.

1. Slice ginger, garlic, green onion and onion; crushed rock sugar; The spices are beaten into fine powder, the peppercorns are crushed, and they are soaked in white wine and moistened.

2. Put four kinds of oil in the pot, boil until four minutes hot, fry the green onions, ginger, garlic and onions until golden brown, and remove them.

3. Drop the oil temperature to four minutes of heat, put in the glutinous chili pepper and bean paste in turn, and fry over low heat for one and a half to two hours, which is spicy and flavorful.

4. Add spices, stir-fry over low heat for half an hour, and add rice wine.

5. Remove from the pot and make the vegetable base.