condiments
Garlic sauce 1 spoon, oil consumption 1 spoon.
Square wave excitation/step
In the oil mixing bowl, the proportion of various sauces is very important. Different proportions seriously affect the taste difference. The spoon used below is fixed. If changing spoons, please press the minimum amount of spoons.
Step;
1. Put a spoonful of garlic, and add more garlic if you eat seafood;
2. Mix 1 spoon of oyster sauce, 1 spoon of sesame oil, 1 spoon of vinegar, 1 spoon or half a spoon of Chili sauce, 1 spoon or 4 spoons of sesame sauce.
Question 2: How to adjust the oil bowl when eating hot pot at home? Sesame oil can be used as an oil dish. You can add some salt and monosodium glutamate to make it salty.
Like spicy food, add dried Chili noodles, Chili noodles.
You can also add vinegar according to your own taste. Coriander. Mashed garlic. verdant
Question 3: How to adjust the self-service oil bowl of hot pot? Sesame oil is used, and adding/garlic/monosodium glutamate (appropriate amount)/salt (appropriate amount) Chili oil is very troublesome. Simply use pepper/star anise salad oil at high temperature, as long as the color of pepper is not black and the oil is red.
Question 4: How to make a hot pot buffet oil bowl depends on your taste. If your preferences are different, the adjustment methods are different.
Question 5: Seasoning of self-help hot pot base and oil bowl hot pot: It is very important to eat hot pot in winter. In addition to choosing fresh vegetarian dishes as the main ingredients, it is also important to match seasonings.
Homemade "hot pot seasoning" not only suits your own taste, but also finds fun in "blending" materials!
(1) Authentic Sichuan materials:
Sesame sauce (or peanut butter) is first mixed with cold boiled water to form a thick paste, and then mixed with fried red oil Sichuan Chili sauce, soy sauce king, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil to form a thin paste.
This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.
(2) Oyster sauce:
Add vegetable oil into the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.
This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
(3) Garlic paste with red oil:
Stir-fry red oil with Sichuan Chili sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic and mix well.
This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
(4) Smell:
Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.
Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir it into a paste.
This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.
(5) fermented milk:
First, smash red milk rot, add a little cold water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, add a little sugar, monosodium glutamate, liquor and salt and mix well.
This seasoning is suitable for main ingredients such as fish and shrimp.
(6) Sesame paste:
Sesame paste (or peanut butter) is made into thick paste with cold boiled water, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil are added and mixed well.
This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.
(7) Ginger juice:
Peel ginger and cut into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold water and mix well.
This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.
(8) Sesame oil:
Add a little cold water to the king of soy sauce, add sugar, monosodium glutamate and sesame oil and mix well.
This material is suitable for all kinds of hot pot.
Sichuan style Niu hotpot
raw material
* Red oil pot bottom: 2 sections of green onion, ginger 1 slice, garlic 15 slice, a lot of dried red pepper, lobster sauce 10g, pepper 10g, 2 star anises, cinnamon 1 slice, fennel/kloc-0.
* Bone soup: 800g of bone, ginger 1 tablet, and about 20 pieces of pepper.
* Rinsing materials (processed in sequence): thousands of pieces, tofu, crab roe, auricularia auricula, Flammulina velutipes, flower mushrooms, chrysanthemums, baby vegetables, potatoes, fat mutton slices and sweet potato vermicelli.
* Dip in juice: 8 cloves of garlic and 3 onions.
condiment
* Red oil pot bottom: peanut oil 150ML, 3 tablespoons of bean paste, bone soup 1000ML, salt and chicken essence.
* Bone soup: salt.
* Garlic Chili sauce: homemade Chili sauce 1 teaspoon, soy sauce 1 teaspoon, vinegar 1 teaspoon and sesame oil 2 teaspoons.
* Red oil dipped in sesame paste: 2 tablespoons sesame paste, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sesame oil, 1 tablespoon red oil.
working methods
* Bone soup
1: Put the pig bones in a cold water pot, remove impurities after the water boils, and take out the bones.
2: Put the pork bones into the pot, add warm water and sprinkle with pepper.
3: Add ginger slices, simmer for about 2 hours after the fire is boiled, and add salt when turning off the fire.
Try it quickly and make a Sichuan-style beef hotpot that belongs to you.
The method of Sichuan beef hotpot is very simple, and it is a common dish in gourmet hotpot recipes. The flavor of Sichuan beef hotpot belongs to red oil flavor, and the method belongs to hotpot. But how to make Sichuan-style beef hotpot best depends on your own taste and habits. Adjust the details and let yourself follow your feelings to make this Sichuan-style beef hotpot ~ ~
* Red oil pot bottom
1: cut the onion, slice the ginger, pat the garlic loose, and cut the dried red pepper 1/2 into small pieces.
2: Heat oil in the pan, saute 1/2 amount of onion, ginger and garlic, fry until golden brown, and then take out.
3: Add bean paste and pepper and stir-fry until fragrant, then add dried red pepper and stir-fry until red ... >>
Question 6: How does the hot pot restaurant prepare the oil bowl? Sesame Sauce: (1) Sesame Sauce 200g (cooked), salad oil 500g, sesame seed 50g, sesame oil 15g(2) Add sesame sauce, salad oil and sesame seeds and mix well.
Question 7: How to prepare the oil bowl of hot pot? The simplest: sesame sauce+fermented bean curd (leek+chopped green onion, which can be omitted)
A little worse: Kawasaki+sesame sauce (which tastes good)
Hot pot seasoning fine iy-
It is very important to eat hot pot in winter. In addition to using fresh meat and vegetables as the main ingredients, it is also important to add seasonings.
Homemade "hot pot seasoning" not only suits your own taste, but also finds pleasure in "blending" materials.
Here are some seasonings. I hope you can have a try.
(1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste.
This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.
(2) Oyster oil: put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.
This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
(3) Garlic paste in red oil: Sichuan hot sauce is fried in red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added and stirred together.
This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
(4) Odd taste: Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.
Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir it into a paste.
This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.
(5) Milk tofu juice: First, crush red milk tofu, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well.
This seasoning is suitable for main ingredients such as fish and shrimp.
(6) Sesame sauce: Mix sesame sauce (or peanut butter) with cold boiled water into thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion, coriander powder and sesame oil and mix well.
This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.
(7) Ginger juice: Peel ginger and cut into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.
This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.
(8) Sesame soy sauce: Add a small amount of cold boiled water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil.
This material is suitable for all kinds of hot pot.
Question 8: How to match the hot pot oil bowl best? I like three seasonings 1 bowl and two bowls to eat. It's also great to eat spicy hot pot dipped in peanuts. Haidilao's hot pot bottom material is also delicious. I usually choose on my mobile phone. Using my kitchen, it is more convenient to choose a hot pot set meal.
Question 9: What oil is used in the oil bowl of Sichuan hot pot and how to adjust it? It's usually sesame oil! Sesame oil is also ok! Mainly depends on your favorite taste! Add edible salt, monosodium glutamate, onion, garlic, Redmi, spicy incense, cooking oil, vinegar, tofu, sesame seeds, chopped flowers, etc. as appropriate. Put whatever you like. Another way to eat is not to use an oil bowl! Use the bottom of the pot directly! If it is the bottom of the fungus pot, it tastes good! If it is the bottom of a Chili pot, it will be much hotter than a bowl dipped in oil. You can add more vinegar when it is spicy. It varies from person to person! The landlord's wife is so stingy! No points!
Question 10: How to match the oil bowl (dipping bowl) of hot pot to taste good? Cut garlic into mashed garlic, add a little salt and stir to make the mashed garlic softer. Chop chopped green onion, coriander, millet and mustard tuber. Heat the oil, fry the peanuts with low fire, and chop them. Put the processed mashed garlic, chopped green onion, coriander, millet, mustard tuber and peanuts into a dip dish, and pour in half a bowl of sesame oil and a little pepper oil.