-
Anonymous users2024-02-15Usually I prepare a large pot of stock before stir-frying the base, chicken soup, duck soup, broth, or I can put fresh fish directly into the hot pot as a base.
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.
When the soup boils, the thick spicy aroma will swim into your stomach with the hot steam, seducing the cravings there.
-
Anonymous users2024-02-143 catties of butter, 2 catties of salad oil, 1 catty of Pixian bean paste, 50 grams of liquor, 20 grams of mash, 1,5 catties of Ziba sea pepper, 1 tael of ginger, 1 tael of garlic, 2 Sichuan peppercorns, 15 grams of tempeh, 15 grams of Yibin broken rice sprouts, 1 tael of rock sugar, 2 taels of fine chili noodles, 1 tael of green onions, 3 inches.
Spice recipe. 5 grams of white buckle 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 cinnamon 5 grams of licorice 5 grams of branches 5 grams of grass row 5 grams of old buckles 5 grams of jatamansi 5 grams tangerine peel 5 grams of spicy 5 grams of citronella 5-8 grams star anise 5 grams bay leaf 5 grams of thyme 5 grams cumin 8 grams of vanilla 5 grams.
How to make it: Before stir-frying, cut the spices into 2 inches and soak them in warm water for about 20 minutes. Prepare 2 woks, one put in it (watercress, green onions, ginger, mash, 25 grams of white wine, garlic, crushed rice, tooth cabbage, tempeh, rock sugar) a total of 9 kinds and mix well· Add 3 catties of butter to the other pot and boil, then add salad oil and burn until 7-8 is hot, scoop the oil to the top of the evenly mixed watercress with a spoon, stir while pouring oil, so as not to caramelize the watercress until the oil is finished, and then put the watercress on the fire and boil it over medium heat for about 10 minutes. When the oil is boiling, change to low heat to boil, add about 25 grams of liquor after 15 minutes, and continue to fry until the moisture of each raw material is about dry, add the soaking spices and continue to fry until the raw materials are dry for 9 minutes, and then soak and rise to get peppercorns, and fry for 5-10 minutes.
-
Anonymous users2024-02-13Stir-fried ginger, green onion and minced garlic, bone broth, spicy sauce, sugar and vinegar tablespoons, as well as half a spoon of peppercorn powder, chili pepper according to your taste, if you want to eat more spicy! Then if you have the conditions, you can get some butter or something.
In fact, why do you bother to make your own hot pot base? It's better to buy a pack, like Tianwei's big red robe, it's only about 10 yuan, 150 grams and 300 grams are available, and there are also sheep and sheep that can be used to eat hot pot. Then, if you are asking about condiments other than hot pot bases, then prepare some sesame oil or cooking oil.
In addition, ginger and garlic are a must-have!
-
Anonymous users2024-02-12I make hot pot base with green onions, ginger, garlic, Sichuan pepper, chili, Da Hong Pao hot pot base, seasoning sauce, spicy sauce, garlic sauce, various vegetables, etc. Boil the soup first, boil more bone broth, when it is white, add vegetable oil to the base of the Da Hong Pao hot pot and fry it, and finally add the boiled bone broth to the hot pot, add the fried Da Hong Pao base, and wait for the boiling pot to be.
-
Anonymous users2024-02-11Hot pot bases include clear soup pot, butter pot, spicy pot, tomato pot, mushroom soup pot, etc. 1. Clear soup pot: with clear soup as marinade, with a variety of seasonings, its flavor is strong and fresh, fragrant and hot, and tempting appetite.
2. Butter pot: Butter is rich in cholesterol and has a strong fragrance. 3. Spicy pot:
It is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, and the taste is diverse. 4. Tomato pot: Tomato hot pot base and beef brisket are made of raw materials.
Hot pot bases include clear soup pot, butter pot, spicy pot, tomato pot, mushroom soup pot, etc.
1. Clear soup pot: with clear soup as marinade, with a variety of seasonings, its flavor is strong and fresh, fragrant and hot, and tempting appetite.
2. Butter pot: Butter is rich in cholesterol and has a strong fragrance.
3. Spicy pot: It is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, with diversified tastes.
4. Tomato pot: Tomato hot pot base and beef brisket are made of raw materials.
5. Mushroom soup pot: Wild mushrooms are popular, rich in a variety of nutrients, and have a light taste.
Chicken soup is the first choice for the hot pot base, followed by seafood soup, and other miscellaneous soups affect the original taste of beef and mutton, I hope it helps!
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
Chongqing hot pot base top-secret recipe DIY process.
Ingredients: 2 pounds of butter. >>>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