Spicy incense pot:

Materials:

There are a wide range of materials for spicy incense pots, and all the materials that are basically suitable for frying can be used to make spicy incense pots, but they need to be treated in advance, that is, boiled in water. The materials of spicy incense pots can be divided into the following categories, and you can choose according to your own preferences.

Vegetables: green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, konjac, etc.

Meat: pork belly, lunch meat, bullfrog, eel, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc.

I used mushrooms, Pleurotus ostreatus, lotus root slices, green bamboo shoots, fungus, pork belly, celery and cauliflower in this spicy pot.

Seasoning:

(The amount of 800 grams can be increased or decreased according to your own material, but I don't think each dish should be too much, 50- 100 grams is almost the same, and a pot of 6-8 varieties is better. )

Seasoning of spicy incense pot:

100ml of five sesame oil, 2 tablespoons (30ml) of Pixian watercress (chopped), 50g of chafing dish seasoning, 80g of dried chili, 15g of ginger slices, 20g of garlic, 15g of onion, 1 tbsp of cooking wine (1tbsp.

Five kinds of sesame oil materials:

2 pieces of star anise, 5g of pepper, Tsaoko 1 piece, dried pepper 10g, 5g of fennel, nutmeg 1 piece, kaempferia kaempferia 1 piece, cinnamon 1 piece, 2 pieces of fragrant leaves, and oil.

Exercise:

1, let's talk about the practice of five kinds of sesame oil. This oil will be particularly fragrant because it absorbs the flavor of spices. Besides frying spicy incense pot, it can also be used to make boiled fish and cold salad. Practice: Practice: put oil in the pot, add star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat over low heat until the spices are brown. Remove the spices and use oil for later use.

2. Processing the raw materials of spicy incense pot, removing the roots of Pleurotus ostreatus, washing and cutting into small pieces; Rooted mushrooms, washed and cut into small pieces; Peel green bamboo shoots, wash and cut into thick strips; Peel lotus root, wash and cut into thin slices; Soak Auricularia auricula in water, remove pedicles and wash; Pork belly peeled and sliced; Remove the old leaves from celery and cut into sections; Pick cauliflower into small flowers and wash it. In a word, all the materials to be made are preliminarily processed.

3. Boil the other materials except pork belly in boiling water in turn, and pay attention to the heat. Materials with crisp taste, such as green bamboo shoots, can be boiled a little, not too soft. Most of the materials for making spicy incense pots need to be processed in advance, boiled or fried, which is convenient and quick to stir fry. The processed materials should be drained, or the spicy incense pot will be flooded.

4. Wipe the surface of dried pepper with a wet towel and cut into sections. You don't need pepper seeds. If you use that kind of bell pepper, you can not cut it.

5, the pot is hot, add five sesame oils, add dried peppers after heating, be careful not to fry and change color, remove the oil immediately after turning red and fragrant, and drain the oil for use.

6. Add pork belly and stir fry to get oil. Stir-fry something delicious slowly. If you don't like pork belly, you can directly fry Pixian watercress and hot pot seasoning.

7. Add Pixian watercress and hot pot seasoning, stir-fry red oil and fragrance.

8. Add ginger slices and garlic and saute until fragrant.

9. Put the materials in order, first put the heat-resistant ones (such as mushrooms and cauliflower), and then put the heat-resistant ones (such as green bamboo shoots). Stir well with hands and feet, add cooking wine and stir well.

10, fry the peppers in advance. Add sugar, salt (depending on the situation, there is salt in the seasoning of douban and hot pot) and chicken essence (according to everyone's taste) to taste, stir well, put it in a big bowl, and add sesame and coriander.

Say a few more words:

1, because I used pepper in the spice oil, I didn't put pepper in the spicy pot. I don't like the feeling of picking or biting peppers when I eat.

2. Most of the materials for making spicy incense pots need to be processed in advance, boiled or fried (sweet potato chips, potato chips, etc. ), easy to stir fry quickly. The treated materials should be drained.

3, spicy incense pot actually has no technical content, in addition to seasoning, but also pay attention to the temperature of the materials, to be crisp and soft, otherwise it is not delicious. ...& gt& gt

What's in the spicy pot?

Vegetables: green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, etc.

Meat: pork belly, lunch meat, bullfrog, sliced old meat, duck sausage, crispy sausage, eel, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc.

What's in the spicy pot?

To make spicy incense pot, the taste is very important.

Actually, you can consider doing it at home. It's simple.

Blanch the ingredients with water, and then stir-fry them with spicy pot ingredients.

I have used the material of geek 100 before, which is very convenient to make and tastes great.

The practice of incense pot: 1. Preparation of raw materials: the total amount of meat and vegetables is about 600g (cut meat and vegetables: mushrooms, lotus root slices, potatoes, cauliflower, cabbage, onions, etc. ), spicy spicy pot material COOK 100, garlic segment and dried pepper segment 35g. 2. Blanch or fry vegetables: clean vegetables and cut them into pieces or sections, then blanch meat and vegetables with water or fry them separately and take them out for later use. 3. Stir-fry: Heat oil in the pan, add garlic, dried peppers and COOK 100 spicy incense pot to stir fry, and then add meat and vegetables to stir fry evenly. Put it in a large bowl and sprinkle with sesame seeds and coriander. Note: Sliced meat can be replaced by squid, shrimp, meatballs and venetian blinds. The amount of spicy incense pot can be adjusted according to personal preference.

What are the vegetables and meat used to make spicy incense pots? The more complete, the better.

Ingredients: Pork belly (lunch meat, shrimp, crab, fish, fish skin), celery, wax gourd, Flammulina velutipes, lotus root, cauliflower, green bamboo shoots, fresh corn cob, fungus, flat bone, mushrooms, potatoes, sweet potato powder, crisp tofu (yuba, tofu skin, tofu brain), fish balls (cuttlefish balls, fresh bamboo shoots).

Seasoning: bean paste, dried pepper (5-6 slices, cut into two sections), pepper (like to put more heavy flavor and less light flavor according to your own taste), pepper (like to put more heavy flavor and eat less light flavor according to your own taste), Chongqing Little Swan hot pot bottom material (bagged, basically can be used for 4-5 times), etc.

Homemade spicy incense pot:

1. Boil the water in the pot, then pour in the lotus root slices and cauliflower slices, turn off the heat after boiling, add the dried sweet potato powder, fresh fish balls and crab meatballs, and put the sweet potato powder out after soaking. (Blanch the above vegetarian dishes in water for later use)

2. Pork belly is sliced and crispy tofu is cut into strips; Slice ginger and cut onion.

3, another pot, pour a little oil, and then add: dried pepper, pepper, pepper, ginger, onion, stir-fry pork belly, add a little soy sauce, cooking wine. Note: there will be a little water in the meat. You can pour the oil and water into a small bowl (this will make the meat smell better), continue to stir fry, and then take it out when the meat is cooked.

4. For the remaining oil in the pot, add appropriate amount of bean paste (chopped to avoid sticking to the pot), appropriate amount of Chongqing Little Swan hot pot bottom material, boil and dissolve, add lotus root, cauliflower, sweet potato powder and pork belly, continue to stir fry, add onion segments and a little boiling water, stir fry evenly, then simmer for about 2 minutes, and add a little chicken essence to taste before taking out the pot.

5. The fragrant spicy incense pot is ready.

Tips:

Materials can be matched at will, without all matching;

Without salt, bean paste and chafing dish bottom materials are salty and have a heavy taste. You can taste them before cooking, and if the taste is not enough, you can add a little salt. )

References:

zhidao.baidu/question/807 13273

What dishes do you put in the spicy pot?

Vegetables: green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, etc.

Meat: pork belly, lunch meat, bullfrog, sliced old meat, duck sausage, crispy sausage, eel, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc.

What's in the spicy pot?

To make spicy incense pot, the taste is very important. Actually, you can consider doing it yourself at home. Just blanch the very simple ingredients with water, and then stir-fry them with the ingredients in the spicy pot. I have used 100 kinds of ingredients of Kuke before, which are very convenient to make and delicious. Method of incense pot: 1. Raw material preparation: about 600g of meat and vegetables (sliced meat, vegetables: mushrooms, lotus root slices, potatoes, cauliflower, cabbage, onion. 2. Blanch or fry vegetables: clean vegetables and cut them into pieces or sections, then blanch meat and vegetables with water or fry them separately and take them out for later use. 3. Stir-fry: Heat oil in the pan, add garlic, dried peppers and COOK 100 spicy incense pot to stir fry, and then add meat and vegetables to stir fry evenly. Put it in a large bowl and sprinkle with sesame seeds and coriander. Note: Sliced meat can be replaced by squid, shrimp, meatballs and venetian blinds. The amount of spicy incense pot can be adjusted according to personal preference.

What dishes are there in spicy balsamic pot?

You can add your favorite dishes.

The practice of spicy incense pot:

condiments

vegetables

800 grams

pork belly

50 grams

Shelled shrimp

50 grams

squid

50 grams

sausage

50 grams

crab

50 grams

condiments

oil

Proper amount

salt

Proper amount

Thick bean paste

Proper amount

pepper

Proper amount

Red pepper

Proper amount

Chinese prickly ash powder

Proper amount

sesame

Proper amount

peanut

Proper amount

verdant

Proper amount

energy

Proper amount

sugar

Proper amount

dill

Proper amount

coriander

Proper amount

capsicol

Proper amount

step

1. Soak Auricularia auricula and yuba in water in advance, wash Auricularia auricula, remove pedicle, tear into small pieces, and cut yuba into small pieces.

2. Other vegetables are cleaned and peeled, and then the knife is replaced by a block or a sheet.

3. Prepare all kinds of meat, then slice pork belly, onion and ginger, shred them for later use, slice sausage and crab roe.

4. Prepare all kinds of seasonings, chop red pepper and dried pepper, and chop bean paste.

5. Boil a pot of water, put a spoonful of salt in the water, cook all kinds of vegetables in the pot, remove them, control the moisture, and cook the shrimps and squid slices together.

6. Put two spoonfuls of oil in the pot (just like cooking at ordinary times). When the oil is hot, stir-fry the chopped bean paste in the pot and stir-fry the red oil.

7. Add red pepper and dried pepper (the amount of pepper is as you like), add pork belly and stir-fry until cooked.

8. Add onion, ginger, garlic, onion and green pepper slices and stir fry.

9. Add crab roe, sausage, fried squid rolls and shrimps.

10. Finally, add the cooked vegetables.

1 1. Add half a teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of Chili oil and a little pepper powder according to personal taste.

12. Finally, sprinkle with roasted peanuts and white sesame seeds.

13. Sprinkle some cumin and coriander and serve.

skill

1, the dishes in the incense pot can be as many as you like, or as many as a dozen or more, as long as you like.

2, spicy pot meat collocation, the meat can also add ham, lunch meat, blinds, all kinds of meatballs, fish balls and so on.

3, bean paste has a salty taste, and less salt should be added later to prevent the taste from being too salty. Adding a little sugar can make the incense pot taste better.

The incense pot in the shop is too spicy. I can't stand the spicy food. I can put peppers at home at will. Mine is really spicy, slightly spicy. I dare not eat too much spicy food recently.

5. Blanch the dishes in the incense pot first, and then save time. You should master the time of blanching. Don't blanch the vegetables too badly. Don't take them out until they are ripe. Shrimp and squid are the same. If you overdo it, it will not only shrink in size, but also harden in taste.

What's in the spicy pot?

According to your favorite tastes, such as celery, lotus root slices, broccoli, Chinese cabbage, fish balls, shrimp balls, potatoes, sweet potatoes, shrimp and so on. Cook in water, add onion, ginger, garlic and seasoning in oil, heat, then add vegetables and double.

Spicy incense pot, what vegetables are there?

Kelp, lotus root slices, potatoes, celery, various powders.

How does spicy balsamic pot make vegetables crisp?

Boil the hot water first and mix the oil ~