How many types of hot pot base are there? There are 6 types of hot pot bases

1. According to the different oils used, the spicy hot pot base can be divided into butter base and clear oil base. The oil of the butter base is butter, and the oil of the clear oil base is rapeseed oil. In terms of taste, the hot pot cooked in butter is more mellow and delicious, while the clear oil hot pot base is not easy to get hot, and there is no significant difference in the spicy taste between the two.

In the early days, spicy hot pot was basically a clear oil pot bottom. Later, as everyone became more and more demanding on the taste of hot pot, butter-based base became more and more popular.

2. Non-spicy base may be subconsciously thought by many people to be a clear soup base. In fact, the early clear soup hot pot base was made up of bone broth, fish soup, chicken soup or mushroom soup, so the early non-spicy base was the clear soup hot pot base. But in the past few years, as hot pot has gone global, more and more innovative bases have been combined with the customs and tastes of various countries.

At present, the non-spicy hot pot base is tomato, sauerkraut, three fresh and so on, which basically cannot be summarized by the concept of clear soup alone.

Actually, I already have the answer! I'm not going to tell you which one.

The types of hot pot base materials include spicy and fragrant base, clear oil hot pot base, beef hot pot base, tomato hot pot base, health hot pot base, sauerkraut hot pot base and so on. Among the hot pot bases, salty and fresh are the main ones, and most of them are also spicy.

When eating hot pot, the ingredients are blanched in boiling water or a special stock pot, and some are dipped in seasonings.

Hot pot ingredients include all kinds of meat, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc.

Hot pot contains the connotation of food culture, when eating hot pot, men, women and children, relatives and friends surround the steaming hot pot, warm and rippling, filled with a warm and harmonious atmosphere, reflecting the traditional Chinese culture of family reunion.

Hot pot bases include clear soup pot, butter pot, spicy pot, tomato pot, mushroom soup pot, etc. Butter hot pot is a kind of hot pot soup base, and the main raw materials are butter, spirit grass, fennel, etc. Remember that butter must be boiled without foam on the surface, the whole boiling process takes 2-3 hours, boil slowly over low heat, and keep stirring.

How to boil hot pot.

1. Boil butter;

2. Soak the spirit grass, fennel 20g-25g, bay leaves, cloves 2g, Sannai, grass row, grass fruit 3-5 pieces (remove seeds and leave shells), 5-6 fragrant fruits (remove seeds and leave shells), old buttons, white buttons, cinnamon, star anise, and grass fruits in water for ten minutes to make the spices soak soft. This has two benefits, one is to remove the sand, and the other is to make it easier for the flavor of the spice to come out;

3. After boiling the butter until there is no foam on the oil surface, add ginger slices and onions to fry dry and remove the water to make the fragrance, put in the green onions, shallots, celery, and bay leaves to fry the water to dry the water and remove the fragrance, and fry the garlic until the tiger skin shapes and remove it for later use;

4. Pour in the bean paste and fry until honeycomb-shaped, pour in the chili sauce and fry for 5 minutes, add the soft peppercorns soaked in warm water, then add the soft spices and fried garlic, stir constantly during the frying process, and separate the oil into a hot pot base;

5. In the soup stock (soup made with duck and hen), add rock sugar, mash, chicken essence and monosodium glutamate, pour in the boiled hot pot base (the stock and hot pot base are 4:6), and add ginger, sea pepper, Sichuan pepper and green onions.

1. The practice of authentic Sichuan hot pot base.

Preparation: Half a catty of dried chili peppers, cut into 2 cm segments, Pixian bean paste, garlic one tael, ginger, Sichuan pepper one tael, star anise two, green onion 3, soy sauce, salt, leaves.

Method: Before frying the base, prepare a large pot of broth, chicken broth, duck broth, or you can put fresh fish directly into the hot pot as the base stock.

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Once the preparation is complete, the base can be fried. First, heat the wok until it is hot, pour in the salad oil, put in the chili, pepper, star anise, fennel, vanilla, bay leaves, cloves, cumin, grass fruit, green onion, ginger, garlic, add a small amount of cooking wine when the chili begins to change color, then put an appropriate amount of Pixian bean paste, and stir-fry a few times over high heat. Pour the stir-fried base into the hot pot and add the stock, salt and chicken essence.

Wait for the soup to boil.

Second, how to fry the base of Sichuan old hot pot.

1) Materials: 50 kg of butter, 13 kg of dried chili pepper boiled in boiling water for 2 minutes, two-thirds of the boiled chili pepper into glutinous sea pepper, 3 kg of good pepper, 1 kg of sorghum wine, 2 kg of mash, 3 kg of Pixian bean paste, 3 taels of bean mother and child, 3 taels of sprouts, 3 kg of green onions, 1 kg of onion slices, 5 kg of old ginger slices.

2) Method: 1. First put the butter into a large pot and burn it over high heat, burn it to 7 into heat, change it to medium heat, put the green onions and onions into the oil pan and burst the water, and remove it.

2. Put the ginger in the oil and stir-fry until there is less moisture, then add the watercress, bean mother and child, sprouts, and a large spatula to keep shoveling, so as not to fry the pan, fry the glutinous sea pepper when the water is about to dry, change the fire, and the spatula can not be stopped.

3. When the pot boils for 10 minutes, change the heat to medium, add the remaining sea pepper and continue to fry.

4. Stir-fry until the color of the sea pepper begins to darken, add the mash and continue to fry.

5. Stir-fry until the sea pepper turns to the sand, change the heat, pour in the sorghum wine, add the peppercorns, and continue to fry for 5 minutes.

6. Remove from the pot, cover and simmer for 5-12 hours before use.

3) Pot: 8 taels to 1 and a half catties of base material, 50 grams of chicken essence, 50 grams of monosodium glutamate, a few slices of old ginger, an appropriate amount of garlic, 1 teaspoon of pepper, 1 tablespoon of sorghum wine, 50 grams of Sichuan pepper, an appropriate amount of dried sea pepper section, 1 teaspoon of mash juice, 1 large stone of raw butter, old oil and broth are mixed in a ratio of 7 to 3.