question 1: how to make your own hot pot and eat seven kinds of hot pot
what will happen if you eat delicious food every day? Many people will answer "nausea" or "I don't want to eat any more" without hesitation, but this general rule completely fails in front of hot pot. Hot pot can be eaten for a week, and it will make diners more addicted. This is not only due to the unique taste of hot pot, but also because it is simple and easy to make and conforms to the life rhythm of modern urbanites. Prepare the main soup and small ingredients in advance, and the hot pot can be eaten with the rinse.
Sichuan hot pot
In autumn and winter, when it is chilly, you can cook a pot of Sichuan hot pot at home, which is delicious and delicious, and you can enjoy it with your family. The method of making Sichuan-style hotpot is not complicated, and the required raw materials are very popular and can be bought in the market.
materials: 3-5 pork ribs, vegetable oil, butter, pepper, pepper, ginger slices, garlic slices, sesame sauce, chives, fermented milk, etc.
Method of making:
1. First, add water to the pig bone in a large pot and boil it into milky white bone soup for later use.
2. Heat a wok, pour a proper amount of vegetable oil and butter, add dried Chili, pepper, ginger slices, garlic slices and Pixian bean paste in turn, stir-fry until fragrant, add a few pieces of rock sugar, pour the cooked bone soup, and then pour the soup and all seasonings into the hot pot.
3. Add rinse ingredients, such as mutton slices, fish fillets and lettuce.
4. When eating, adjust small ingredients according to personal taste, such as mashed garlic, spicy oil and coriander, and add some soup in hot pot.
Chongqing Hot Pot
Ingredients: a pile of dried peppers, a pile of ginger and garlic (more than half a catty), a proper amount of butter, a bag of hot pot bottom material, several watercress in Pixian County, a proper amount of spices (such as Sannai, star anise, cinnamon, Amomum tsao-ko, etc.), a catty of rapeseed oil, a tube bone and onions.
Method of making:
1. Boil the bones for 3 hours.
2. put the vegetable oil into the pot, heat it, add watercress (chopped), ginger and garlic (cut into rice grains), stir-fry the hot pepper (cut into pieces) without sticking to the pot, stir-fry the aroma, and quickly change the color. Stir-fry the bottom materials and spices of the hot pot until the bottom materials are completely melted, add a large pot of bone soup, boil over high fire, boil over low fire, and add some knotted green onions.
3. Take out the green onions, add butter or old oil and cook for an hour.
4. Seasoning: sesame oil, mashed garlic, chicken essence, salt, and vinegar if you are afraid of spicy food.
Piaoxiang Chicken Hotpot
Ingredients: 1 broilers, 511g green bamboo shoots, 111g refined oil, 21g monosodium glutamate, 21g chicken essence, 5g garlic, 5g ginger, 5g onion, 21g cooking wine, 4g star anise, 2 fragrant fruits, 2g fennel, 5g pepper and 3111g white soup.
Production method:
1. Wash the ginger and garlic and cut them into 2mm thick slices, and cut the onion into "horse ears".
2. Kill the chicken, remove its hair, internal organs, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, and put it in a soup pot and soak it in water.
3. Cut the green bamboo shoots into strips 7 cm long and 2 cm wide, wash them and put them into a hot pot basin for later use.
4. Set the wok on fire, add oil and heat it. Stir-fry ginger and garlic slices, onion, star anise, fragrant fruit, fennel and chicken, add white soup, add monosodium glutamate, chicken essence, cooking wine and pepper, and boil to remove foam. Pour it into a hot pot basin filled with bamboo shoots.
Assorted hot pot
Ingredients: 11 cooked red meatballs, 12 cooked olive meatballs, 12 cooked egg rolls, 251g soaked vermicelli, 411g cabbage, 111g winter bamboo shoots, 25g water-soaked mushrooms, 51g lean pork, 51g cooked pork belly, 51g water-soaked cuttlefish, 25g green garlic, 1g pepper, and 51g water-soaked cuttlefish.
Making method:
1. Cut the cooked red meatballs into 21 pieces; Cut the cabbage into pieces; Cut the vermicelli into long segments; Cut winter bamboo shoots, lean pork, cooked pork belly and cuttlefish into long slices; Wash the mushrooms and cut them in large pieces; Cut the green garlic into sections.
2. Put Chinese cabbage and vermicelli into hot pot, and put red meatballs, olive meatballs and egg rolls on top.
3. Pour 51g lard into the wok, heat it to 61%, stir-fry the winter bamboo shoots for a few times, then add the meat slices, belly slices, cuttlefish slices, mushrooms, soy sauce and salt, stir-fry until cooked, and pour into the hot pot.
4. Put 25g of lard in the wok. When it is 61% hot, add the meat broth, add pepper, garlic and salt, boil it, pour it into the hot pot, light the hot pot, bring it to a boil, and serve.
water fish hot pot
materials: 1 turtle, 111g Chinese cabbage, wax gourd and white radish, 11g refined oil, 11g monosodium glutamate, 21g chicken essence, 5g onion, 5g ginger, 5g pepper, 21g cooking wine, 11g jujube, 21g wolfberry fruit and 3111g boiled water.
Production method:
1. Cut the ginger onion into 7 cm long and 2 mm thick silk.
2. Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4cm square pieces, put it in a soup pot and soak it in water for later use.
3. Cut Chinese cabbage, wax gourd and white radish into 5cm ... > >
question 2: how to make your own hot pot? First of all, it's best to prepare some bone soup, chicken soup or cook the meat soup. It doesn't matter if you don't have it, and the taste of water won't be much worse!
Then, add a little oil into the oil pan, add the garlic, ginger, onion, bean paste and dried pepper that have been cut in advance, stir-fry until fragrant, add the chafing dish base, stir-fry together for about 1 minutes, and then add the prepared hot soup or water.
Then add the green onion leaves. Personally, I like to add a tomato and some mushrooms at this time. I think it tastes particularly fresh. Flavoring with the food itself is more refreshing than monosodium glutamate!
at last, you can boil the fire for 11 ~ 15 minutes before you can start cooking!
delicious!
in addition, the chafing dish base itself has a salty taste, so there is no need to add salt!
Mix a dip dish with garlic, chopped green onion, coriander and sesame oil. It's really delicious and refreshing!
question 3: how to make your own hot pot? First of all, it's best to prepare some bone soup, chicken soup or cook the meat soup. It doesn't matter if you don't have it, and the taste of water won't be much worse!
Then, add a little oil into the oil pan, add the garlic, ginger, onion, bean paste and dried pepper that have been cut in advance, stir-fry until fragrant, add the chafing dish base, stir-fry together for about 1 minutes, and then add the prepared hot soup or water.
Then add the green onion leaves. Personally, I like to add a tomato and some mushrooms at this time. I think it tastes particularly fresh. Flavoring with the food itself is more refreshing than monosodium glutamate!
at last, you can boil the fire for 11 ~ 15 minutes before you can start cooking!
delicious!
in addition, the chafing dish base itself has a salty taste, so there is no need to add salt!
Mix a dip dish with garlic, chopped green onion, coriander and sesame oil. It's really delicious and refreshing!
question 4: how to make hot pot at home? Personally, it's easy to cook more hot pots this winter, such as clear soup pot, Korean kimchi hot pot and tomato chicken clear soup pot. You can buy whatever you want to eat and iron it.
1. Clear soup pot
Pot * * * works: a small amount of coccyx or tube bone (the coccyx soup is clear and the tube bone soup is oily because of personal uncertainty)
Bone buy back. After it rings, continue to simmer for about 5 minutes, and then add salt after the pressure cooker is deflated, so that the bottom of the pot will be fine. Pour the soup into the soup pot and you can start scalding your favorite things.
Recommended hot dishes:
Meat: all kinds of meatballs, beef, mutton, fish ...
Mushrooms: Lentinus edodes, mushrooms, Flammulina velutipes and Agrocybe aegerita. This is sweet and crisp), chicken mushroom, anchovies ...
Green vegetables: Chinese cabbage, lettuce, spring vegetables, Chinese cabbage, cauliflower ...
Others: white gourd, radish, potato, yuba, tofu, bean curd skin, pumpkin, vermicelli ...
In fact, as long as you want. . .
2. Korean kimchi pot
This material is very simple, and it's a relatively simple one. It's just right if you can eat spicy food.
Go to the supermarket to buy 4 small kimchi (when you buy kimchi, you must ask for more kimchi juice), 1 green onions, 1 large onions and 5-6 potatoes (depending on your personal preference), and a bag of rice cakes (bagged and color-coated). Generally 3 yuan a bag)
Put half a pot of water in the pot, cut these materials and put them in. Pour the kimchi juice into the pot and boil it with fire. Generally, it is not necessary to add salt, because the salt content in the kimchi juice is relatively high. This depends on the individual. When the bottom of the pot is ready, it depends on what to eat. Fat cows and sheep can all be used ...
3. Tomato chicken
Ingredients: 1 whole chicken, 8-11 tomatoes, a small amount of onions and 5 green peppers
Cut the whole chicken, cut the tomatoes into small pieces, cut the onions into sections, and cut the green peppers
Put the tomatoes in a pressure cooker, add water, and estimate how much juice they need. After the pressure cooker rings, keep stewing for 11-15 minutes. For the other half, burn the pot until it is red, add oil and ginger pieces, put the chicken in the pot, fry the water, add a little salt and soy sauce, and when the water is fried, pour in the tomato juice prepared before, and let it be stuffy with the chicken until the juice is thick. Generally, it takes 1.5 minutes in the middle fire, add green peppers, and then. It's also very nutritious. Finally, if the chicken is finished and there are vermicelli, put the vermicelli in the juice and cook it, which is delicious ...
Finally, the oil dish of the hot pot
can be spicy for individuals
Materials: 5-8 small red peppers, a little onion, ginger, garlic and coriander
Chop these up at discretion, put them in a bowl, add a little old vinegar, and mix them. (1) Red soup is a typical Chongqing hot pot basic soup. This soup has a wide range of uses, and most varieties of Chongqing hot pot use this soup. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many formulas and preparation methods of red soup, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for your choice.
Formula 1:
Clear soup 1511g, butter 251g. 151g of douban, 111g of douchi, 15g of rock sugar, 51g of chili festival, 51g of Jiang Mo, 11g of pepper, 15g of refined salt, 31g of cooking wine and 11g of fermented glutinous rice juice
Formula 2:
1511g of beef soup, 211g of butter, 125g of douban, 45g of douchi and 25g of rock sugar. 151g of fermented glutinous rice juice
Formula 3:
2111g of chicken soup, 251g of butter, 211g of bean paste, 51g of lobster sauce, 51g of rock sugar, 111g of ginger, 211g of garlic, 25g of dried red pepper, 25g of pepper, 11g of refined salt, 111g of cooking wine and 111g of fermented glutinous rice juice.
The specific preparation method of red soup is as follows:
First, put a wok on a high fire, add oil (butter or vegetable oil, etc.) and heat it, then add douban and ginger slices (smashed with ginger) to stir-fry the lobster sauce, which is fragrant and red, then add the soup, boil it, and then add cooking wine, fermented grains juice, pepper, pepper and salt.
The following two points should be noted when preparing red soup: First, the floating foam on the surface of the soup is mixed with oil and must be skimmed. The method is: gently dip it with the back of the spoon, let the floating foam stick to the back of the spoon, and then remove it to avoid skimming off the oil. The second is to have a taste on the way. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If you find it too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eaters, and the flavor of authentic Chongqing hot pot is more prominent.
the formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:
1,511g pork soup, 251g butter, 1,25g watercress, 31g sugar, 51g ginger, 11g pepper, 15g refined salt and 51g yellow wine
This formula is practical and simple, with a slightly weak flavor, but its basic flavor is still strong.
(2) White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot, nourishing hot pot, etc., and it is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup, suitable refreshing, not dry or greasy, but the production process is more complicated. The formula and preparation method are introduced as follows:
Boiling method of broth in broth hotpot
Boiling broth in broth hotpot is divided into two steps: hanging soup and sweeping soup.
(1) raw materials for hanging soup
(take 2,511g meat and 2,511g vegetarian food as an example):
1,111g chicken, 1,111g pork bones, 1,111g pork ribs, 51g ginger and 51g cooking wine
1. Rinse the raw materials for hanging soup with clear water, and then put them in.
2. Put the raw materials into a pot, add 5111g of water, first boil with high fire, remove the floating foam, and then use low fire to hang out the umami flavor.
(2) Soup sweeping
Ingredients:
151g of chicken breast, 11g of salt, 4g of pepper, 21g of lean pork and 4g of monosodium glutamate
Preparation: 1. Scoop out 511g of fresh soup and cool it. Then beat the chicken breast and the pig lean meat into velvet, and dissolve the velvet with 251 grams of fresh soup respectively.
2. Bring the fresh soup to a boil on a fire, add salt and pepper. First, pour the pork floss into the soup and stir it with a ladle. When the pork floss floats on the soup surface, move the pot to a low heat and keep it slightly boiling. After five minutes, remove the pork floss with a leaky ladle, boil the soup again, add the chicken floss into the soup and stir it with a ladle. After the chicken floss floats on the soup surface, move the pot to a small one. When serving, remove the chicken down and put monosodium glutamate.
[img] BBS. popv/... 45.jpg [/img] I forgot to tell you that it is very important to use hot water for dried peppers and prickly ash ... > >
question 6: the method of hot pot, how to make homemade hot pot delicious, and the home-made method of homemade hot pot
1.
Let's make spicy hot pot first.