Ask for a hot pan cold pot skewer base material to give a high score, and write directly how to do i

Chicken, Shaanxi bean paste (how much according to personal preference), dried chili pepper (how much according to personal preference), Sichuan pepper (how much according to personal preference, I feel that I am addicted to many talents), pepper, a small amount of large ingredients, a small amount of fennel, ginger, green onions, coriander, salt, chicken essence, oil, and all kinds of dishes to be shabu.

2. Heat oil in the pot (you can have more), put watercress, chili, pepper and ginger after the oil boils, stir-fry, pour in chicken pieces and chili pepper and fry, add salt.

3. After stir-frying, add water to boil, add pepper, spices, fennel, green onions, chicken essence, and rinse after opening!

4. Saucer: Chop the coriander finely, add chicken essence, add salt according to personal taste, if you like spicy, you need the oil floating on the soup pot, if you don't like spicy, you want the soup in the pot, mix well, and start moving!

5》Ma hot pot bottom.

Recipe: 1/2 kg of rapeseed oil, 1/2 kg of lard, 1/2 kg of butter, 2 taels of Sichuan pepper, 4 taels of dried chili peppers, 1 bag of Pixian bean paste, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little cumin, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence.

Method: Mix three oils Add rock sugar and stir-fry over low heat Add Pixian watercress and stir-fry over low heat (at least half an hour), the sugar can not be carbonized, otherwise it will be bitter Fry the rest (except for traditional Chinese medicine) together, and wait for the ginger and garlic to come out Divide into 5 pots Add water (preferably bone broth) Add Chinese medicine and boil for half an hour 5 pots of base An average of 8 yuan.

Cold boiling the bottom of the pot means that the base of the hot pot is not butter, but clear oil and heat. 1. Heat the butter in a wok, add 15 grams of Sichuan pepper, 25 grams of dried chili pepper, ginger and garlic and stir-fry until fragrant, then add the Sichuan spicy hot pot base and stir-fry until fragrant, pour in rice wine and stir-fry slightly.

2. Put the rest of the ingredients and the old soup into a wok and boil, then cook your favorite food and serve it with a hot pot saucer. In fact, there are many ways to do it, but they are all different at the bottom of the pot, and the practice of seasoning the spicy hot pot by yourself:

Don't do what others do.

You can be bold. According to their own ideas. Go and do your own thing. Let someone else say it.

Or what others are doing isn't as good as you think.

Prepare the ingredients:

5000g of cooked vegetable oil, 1000g of lard, 1250g of Pixian watercress, 50g of liquor, 20g of black bean sauce, 2000g of chili pepper

Sichuan pepper 200g, ginger 100g, garlic 150g, green onion 150g, rock sugar 100g, mash 100g, star anise 50g

Sannai 30g, Cinnamon 40g, Cumin 100g, Grass Fruit 50g, Bayberry 30g, Vanilla 15g, Clove 5g, Thyme 50g, Citronella 30g

Production method: Octagonal wrenched into small pieces, sliced into Sannai, cinnamon cut into small pieces, grass fruit pat and cut into small pieces, bay leaves cut fine, lemongrass cut into small pieces. Soak all the spices and peppercorns separately in water. Soak the spices and peppercorns thoroughly, drain and drain.

Prepare 2 woks:

Put one inside (watercress, green onions, ginger, mash, white wine, 25 grams, garlic, tempeh, rock sugar) and mix well.

In another pot, cook the vegetable oil and lard and boil it to 7-8 oil temperature, slowly pour it on top of the mixture, and stir it until the oil is finished. Then bring the pot to the stove and stir-fry slowly over low heat, stir-fry the bottom of the pot constantly to avoid sticking to the pan, and add spices when it is dry for 6 minutes. Continue to fry the sparkling peppercorns for about 20 minutes, and then fry for another 5-10 minutes.

Hanging soup: 15 kg of beef bones, 5 kg of pork tube bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, 100 grams of ginger.

Crack the pork bones and beef bones, boil them in cold water to remove the blood, and put them in clean water to clean.

Put in a large pot of raw materials, add 10kg of water, and boil over low heat (the soup boiled over high heat is milky white and easy to cause soup) for about 4 hours. Remove the bones and do not, that is, into a clear soup.

Boil the old soup: Mix the 4 points of base and 6 points of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic and boil together for about 2 hours, remove the residue to make the old soup.

Divide the pot: 50 grams of ginger, 50 grams of garlic, 15 grams of salt, 50 grams of monosodium glutamate, 50 grams of chicken essence, 25 grams of dried chili pepper, 15 grams of Sichuan pepper Divide the old soup evenly into each pot, keep each pot 8 points full, and put in the above ingredients.

Hello, go to Hongdian cold pot skewer base wholesale, wholesale seasoning factory, there are any flavors of base materials in it! All you have to do is buy the seasoning from him and he will give you the recipe for the base! Thank you for adopting.

The recipe and method of cold pot skewer base are as follows:

Cold pot skewer incense method: main ingredients: Sichuan spicy hot pot base, old soup, pork bones, duck.

Excipients: rice wine, sugar, monosodium glutamate, light soy sauce, Sichuan pepper, dried chili, sesame oil. A little tangerine peel, star anise, cinnamon, grass fruit, cloves, ginger, garlic, butter.

Specific steps: 1. Heat the vegetable oil in the pan, wait for the vegetable oil to be cooked, and then add the butter, after the butter is melted, the dried chili pepper and Sichuan pepper are skimmed over the oil and picked up for later use.

2. Stir-fry the sugar in the oil pot over low heat, and when the sugar melts and bubbles, immediately stir-fry the ginger, green onion, garlic and large ingredients, and then add the flavor of Pixian bean paste.

3. Turn on the high heat, add the bone broth, add salt and chicken essence, and after the soup is boiled, put in the oiled dried chili peppers and peppercorns and turn to low heat and boil.

4. Boil soup: two catties of pork bones, wash and smash; A duck, washed and gutted. Place in a pot and add cold water until submerged.

5. Preparation: wash the vegetables, remove the roots and skin; Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.; Cut the potatoes into thick slices and serve them separately.

6. Preparation of flavor dishes: generally prepare sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. according to their respective flavors.

The base recipe of the skewers has its own characteristics in each store, and the reply upstairs belongs to one of the more common ones, but in addition, it is recommended that you can understand the bottom of the pure rapeseed oil pot, which is also one of the more popular ones recently

The ingredients needed to make a cold pot skewer are as follows:

1. Ingredients: 200g beef, 200g pork, 100g chicken, appropriate amount of broccoli, 1 potato, 15 slices of lotus root, 100g enoki mushroom, 1 piece of tofu skin, 8 quail eggs, 50g mushrooms, 5 shiitake mushrooms, 100g kelp.

2. Excipients: 10g vegetable oil, 5g salt, 1 spoon light soy sauce, 1 spoon of bean paste, 20g of white sesame seeds, 1 grass fruit, 1g tangerine peel, 1 star anise, 1 cinnamon, 1 spoon of starch, 1 egg white, 2g of Sichuan pepper.

Here's how to make it:

1. First of all, prepare all the ingredients that need to be prepared in advance.

2. Cut the prepared tenderloin, beef, and chicken into thin slices and place them in a container for later use.

3. Add salt, cooking wine, light soy sauce, oyster sauce, starch, green onion and shredded ginger to the tenderloin, beef and chicken slices, then stir well and put them in the refrigerator for 2 hours.

4. Then prepare the spices such as white sesame, grass fruit, tangerine peel, star anise, cinnamon, and Sichuan pepper, and put them in a container for later use.

5. Add vegetable oil to the wok, add all the spices and slowly fry the fragrance, then add the bean paste and fry the red oil.

6. After the red oil is stir-fried in the bean paste, add the bone broth and bring to a boil, then turn to medium-low heat and cook for 15 minutes.

7. After boiling for 15 minutes, use a strainer to remove the spices and residues in the soup, and finally add white cooked sesame seeds, cool and set aside.

8. Then start to prepare the main ingredients, clean the bamboo skewers, boil and sterilize them with boiling water, and then skewer all kinds of meat slices.

9. Continue to string all the ingredients with bamboo skewers.

10. Add the stock to the pot, and after the stock is boiling, put the ingredients into the pot and cook.

11. Meat, vegetables and soy products should be cooked separately, and the meat ingredients should be boiled until they change color.

12. Finally, soak the cooked ingredients completely in the soup to fully absorb the flavor before eating.

The red oil soup base is easily adjusted in a cold pot! The level of the chef and the difficulty of Xiaobai, this pot of soup base makes you understand what is called shabu and what is fragrant.

<> "1. Spicy base recipe:

500 grams of dried chili noodles, 1000 grams of rapeseed oil, 500 grams of bean paste, 50 grams of tempeh, 200 grams of onions, 100 grams of garlic, 100 grams of coriander, 150 grams of green onions, and 20 grams of five-spice powder.

Production method: 1. Heat the pot and add rapeseed oil to cook, add green onions, ginger, garlic, onions, and coriander and fry them over medium heat until they are yellow.

2. Lower the oil temperature to about 100 degrees, add tempeh to fry the fragrance, then add dry chili noodles and stir-fry until fragrant, add bean paste and stir-fry until there is no raw smell, turn off the heat and wait for the oil temperature to drop to about 80 degrees, add five-spice powder and mix well.

Second, rattan pepper base formula:

500 grams of raw rattan pepper, 800 grams of rapeseed oil, 100 grams of Sichuan pepper oil, 200 grams of onion, 100 grams of garlic, 100 grams of coriander, 150 grams of green onions, 20 grams of thirteen spices.

Method: 1. Pour the raw rattan pepper into the food processor, add 100 grams of water and break it into a sauce for later use.

2. Heat the pot and add rapeseed oil to cook, then add green onions, ginger, garlic, onions, coriander and tung rock to fry over medium heat until fragrant and yellow, and then remove them.

3. Lower the oil temperature to about 100 degrees, add rattan pepper sauce, mix well and stir-fry until there is no raw smell, turn off the heat and wait for the oil temperature to drop to about 80 degrees, add thirteen spices and mix well, and finally add pepper oil and stir well.

3. Soup stock recipe:

20 kg of water, 2 chicken racks, 2 kg of pig bones, 50 grams of green onions, 30 grams of ginger.

Production method: 1. After the chicken rack and pig bones are blistered with blood foam, put them in a pot and blanch them to remove the foam for later use.

2. Put the green onion and ginger in a large package for later use.

3. Add 20 catties of water to the pot, add the chicken rack and pig bones, and the wrapped green onion and ginger material package to boil over medium and low heat, and boil until the soup is slightly white for two and a half hours, and then turn off the fire. Local Spine Royal.

4. Blanching: There will be a variety of meat and vegetarian dishes when making cold pot skewers, and the commonly used ones are hairy tripe, duck heart, duck liver, duck intestines

Chicken wings, chicken fillets, cauliflower, buds, hot pot meatballs, etc., need to be skewered and blanched in boiling water in advance for later use.

3. Soup stock recipe:

20 kg of water, 2 chicken racks, 2 kg of pig bones, 50 grams of green onions, 30 grams of ginger.

Production method: 1. After the chicken rack and pig bones are blistered with blood foam, put them in a pot and blanch them to remove the foam for later use.

2. Put the green onion and ginger in a large package for later use.

3. Add 20 catties of water to the pot, add the chicken rack and pig bones, and the wrapped green onion and ginger material package to boil over medium and low heat, and boil until the soup is slightly white for two and a half hours, and then turn off the fire.

4. Blanching: There will be a variety of meat and vegetarian dishes when making cold pot skewers, commonly used are hairy tripe, duck heart, duck liver, duck intestines, chicken wings, chicken fillet, cauliflower, bract, hot pot balls, etc., they need to be worn on skewers, blanched with boiling water in advance and then set aside.

If you want to make a dipping sauce for skewers at home, you should choose according to your taste, generally you can prepare chili noodles, pepper noodles, cumin powder, pepper, plus some shallots and garlic.

If you want to make delicious skewers and dipping sauces at home, you should first adjust mahjong according to your own taste, or after swimming, you can add seasonings to your taste.

Put the butter into the pot and heat it, then put in an appropriate amount of Sichuan pepper, dried chili, ginger and garlic, tangerine peel, star anise, cinnamon, grass fruit, and a little cloves, pour in some rice wine, soy sauce, add two spoons of sugar, and then put in the bean paste to stir-fry until the fragrance is stir-fried.