The flavor of sesame sauce flavor juice with non-dairy creamer flavor is introduced in detail: the ingredients of sesame sauce flavor juice with non-dairy creamer flavor are: sesame sauce 30g, cooked clear oil 10g, concentrated chicken juice 10g, soy sauce 50g, monosodium glutamate 5g and sesame oil 5g. Sesame sauce flavor juice is characterized by brown-red color, mellow vegetable fat and salty taste.

How to get hot pot stained with water?

Dog meat hot pot dipped in water; Dog hotpot belongs to thick soup. To reflect the special flavor of dog hot pot, it must be matched with seasonings, generally with Chili noodles, Chili sauce noodles, fish coriander, Jiang Mo, garlic, coriander, salt, soy sauce, chopped green onion and monosodium glutamate. Special note: a few drops of vinegar in the "dip in water" will taste better, and fish and coriander are indispensable.

Fish hot pot dipped in water; Fish hot pot is generally clear soup, the fish is tender and the soup is delicious. When eating fish or side dishes, you need to prepare spices such as Chili noodles, fish coriander, Jiang Mo, coriander, salt, soy sauce and chopped green onion. Fish hotpot can be divided into red soup hotpot and clear soup hotpot. Red soup hot pot can basically use the above seasoning, clear soup hot pot can also use the above seasoning, but it is best to add a little fermented bean curd, shrimp sauce and other seasonings to make the fish in clear soup more tasty. Tip: It doesn't matter if you eat fish hot pot without other seasonings, but you can't miss Jiang Mo, because Jiang Mo can play a role in removing fishy smell and refreshing, and the taste will certainly be similar without Jiang Mo. Then it is generally unnecessary to add monosodium glutamate. Eating fish means eating its own taste. Of course, it doesn't hurt to add some, that is to say, you can't flavor food with monosodium glutamate.

Tofu pudding dipped in water; The main seasonings should be prepared with basic seasonings such as oil pepper, Jiang Mo, chopped green onion, soy sauce, salt, monosodium glutamate and minced meat. There are several kinds of "tofu dipped in water", namely:

1, tofu pudding rice dipped in water; Eating "tofu pudding rice" is to take tofu pudding as a dish, generally not serving other dishes. It can be prepared with oil pepper, Jiang Mo, chopped green onion, soy sauce, salt, monosodium glutamate and minced meat. Tip: Tofu pudding is vegetarian, and oily meat will be found in "dipping in water", so use oil pepper first, not paste pepper. Second, minced meat is essential, and minced tofu pudding will be more delicious. Third, soy sauce can be less and more salty. Otherwise, tofu and bean sprouts dipped in oil pepper will not be salty, and they will not be salty, and then they will not be able to eat, and then they will taste bad.

2. Immerse the vermicelli in water; Eating tofu brain noodles is actually using "dipping in water" as a cover. There is no seasoning in noodles and tofu pudding, so the content of "dipping in water" has to be rich. Pepper oil, Jiang Mo, chopped green onion, fish coriander, soy sauce, salt, monosodium glutamate, diced chicken, fried soybean, sesame oil and coriander are enough. If you want to enrich it, you can add fried peanuts, minced meat, fried diced tofu, beans and Chili noodles to make it taste better.

3, water tofu pudding dipped in water; In Guizhou, tofu pudding is usually a vegetarian dish. In addition to tofu pudding, there are generally other dishes. Therefore, tofu pudding dipped in water can be sloppy, and can be prepared with basic seasonings such as oil pepper, Jiang Mo, chopped green onion, soy sauce, salt, monosodium glutamate and minced meat. If you have less, everything seems important. As long as there is soy sauce, monosodium glutamate, chopped green onion, oil pepper or paste pepper noodles, it is spicy and refreshing, and the appetite is wide open.

Meat hot pot dipped in water; This mainly refers to clear soup hot pot. Such as stewed chicken hot pot, duck hot pot, hoof hot pot, ribs hot pot, pig's foot hot pot, goose hot pot and so on. Generally, it is made of salt, ginger, onion, garlic, pepper noodles, pepper noodles, roasted pepper noodles, soy sauce, monosodium glutamate and other seasonings. Tip: 1, hot pot with meat can't be without pepper, which can remove the fishy smell of all kinds of meat and increase appetite. 2. Garlic and pepper noodles can't be used to prepare poultry for "dipping in water", because garlic is most suitable for poultry dishes, which can not only enhance the flavor, but also make the fragrance of poultry meat play a more full role, and pepper noodles play a role in refreshing.

Meat soup hot pot dipped in water; This kind of hot pot mainly includes braised mutton hot pot, spicy chicken hot pot, beer duck hot pot, snail chicken hot pot and potato chicken hot pot. Generally, these thick soup hot pots do not need to be dipped in water. The meat cooked in soup is delicious, and the cooked dishes can also be tasted. I don't know when someone used light dipping water to upgrade the taste of this hot pot to a very high level of delicacy. This kind of dipping water is very simple, it is made of green peppers and tomatoes. Refreshing, spicy and slightly sour, with hot pot dishes to eat meat dishes, complement each other and taste excellent. Is gradually recognized by people. To make this dip, 1 portion of fresh green pepper, 2 portions of tomatoes, garlic and ginger are chopped and fried with a little salt and monosodium glutamate. Tip: Use only plain oil, not meat oil.

Vegetarian dishes soaked in water; This kind of dishes include vegetarian melon beans, sour bean rice, celery acid, Bijie sauerkraut, vegetarian boiled cabbage tofu, vegetarian boiled vegetables and so on. Generally, I eat more in summer and autumn. Because these dishes can be eaten hot or cold, they can stimulate appetite, relieve boredom and relieve summer heat. ......

The practice of dipping home-cooked hot pot in water

I like hot pot best. I used to do it myself at home.

I'll tell you the easiest way. You can try.

1。 Buy a packet of Chongqing hot pot seasoning, pepper, pepper, garlic, onion and ginger. How much of these materials should be put according to your taste. )

2。 After the oil is heated, stir-fry the chafing dish bottom material, add pepper, pepper, garlic and ginger and stir-fry.

3。 Add water, add onion fire, and boil the water. (salt)

4。 Cook on low heat for about half an hour, and you can eat it while cooking.

Note: The more you cook the hot pot, the better it tastes. You should cook it while eating. Never cook in one pot, it will lose its flavor.

In fact, in order to taste better, you need to put butter. Butter is difficult to get, so eat it yourself, not too demanding.

Huang Yaoduo helped guard the patrol, looking for two lives, and Li Lai Miscellaneous Hospital learned from Yan Chubo's wisdom.

How to eat hot pot dipped in water?

That depends on what flavor of oil dish you need.

How to soak in water to taste the characteristics of mutton soup hot pot

Hot mutton offal: stir-fry mutton offal, green pepper, red pepper and shredded ginger. After the preparation is done, it only takes 1 minute to fry and eat.

Mutton offal means sheep entering the water. Wash, cook and chop sheep head, sheep hoof, sheep heart, sheep intestines, sheep lungs and sheep blood. Add onion, garlic, pepper and other seasonings, put in a pot, put a piece of sheep tail oil, and add fine powder strips. After cooking, take them out and put them in a bowl, red and white, steaming, oily but not greasy.

Braised mutton offal

Ingredients: lamb tripe, lamb intestines, etc. It's two kilograms in all.

Ingredients: radish 1 kg, bean paste, ginger.

Practice: Cut the lamb belly and intestines into pieces, stir-fry with wine to remove fishy smell, add ingredients, and simmer gently.

Method for making mutton offal of Flammulina velutipes in casserole

Sichuan cuisine menu

Main mutton

Practice cooking

Wei Xing spicy

Cai Cheng hotpot

raw material

Cooked lamb tripe150g, cooked sheep lung150g, cooked sheep liver100g, cooked sheep head100g, and fresh Flammulina velutipes100g.

condiment

3g of salt, 5g of monosodium glutamate, 5g of chicken essence, 0g of red bean paste10g, 4 bags of Sichuan Dahongpao hotpot seasoning1,50g of peanut oil, 2g of coriander, 5g of dried pepper, 20g of fermented soybean, 5g of onion ginger and 500g of mutton bone soup.

prepare

1, sheep belly, sheep liver, sheep lung and sheep head were cut into 0.3 cm thick slices respectively. Wash Flammulina velutipes.

2. Heat the base oil in the pot to 40% heat, and add watercress, dried red pepper and onion.

What are the best dipping seasonings for beef chafing dish?

Sand tea sauce mixed with peanut butter ~ ~ ~ ~ Add some oil ~ ~

Don't ask me why, because I'm from Chaoshan, and Chaoshan people eat beef hotpot best ~ ~ ~ ~

Let's talk about how to adjust the hot pot seasoning.

1. Preparation methods of seven traditional condiments:

Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, a little shrimp oil and cooking wine, and Chili oil is free.

Seven kinds of spices are served in a bowl. When blending, first put cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce, and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.

The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it means that Yudeju is smooth.

In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of the seasoning.

Seasoning proportion and method of Yudeju after innovation and unification;

The condiments needed to prepare 355 bowls of condiments are as follows:

Nominal quantity

Sesame sauce 10000g oyster sauce 3 10g.

Soy sauce1250g monosodium glutamate150g

4500 grams of chives

Tofu brain 2500g pepper100g.

650g fish sauce and 300g sugar.

500 grams of cooking wine, 55 grams of thirteen incense.

Chili oil and pepper oil are optional.

Each bowl of seasoning weighs 100g. These include:

Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.

Soy sauce 3.5g monosodium glutamate 0.42g

Leek flower 12g pepper 0.21g.

7 grams of soy bean curd and 0.63 grams of sugar.

Fish sauce 1.8g shisanxiang 0. 15g diluted with water.

Cooking wine 1.4g

According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small pepper, and it should be pretreated before frying: crush the whole pepper with a knife.

Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Leek, cooking wine (now add tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Radix Angelicae Dahuricae, etc. -all included in thirteen incense); Leek, Chili oil (now add pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.

The simplest: sesame sauce+fermented bean curd (leek+chopped green onion, which can be omitted)

A little worse: Kawasaki+sesame sauce (which tastes good)

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 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, white wine and salt and mix well.

This seasoning is suitable for main ingredients such as fish and shrimp.

(6) ......

Buy a bag of hot pot bottom material, how to mix it and how much water to put in it? 300g, do you need any seasoning?

You can taste a part first, and then adjust the ingredients according to your personal taste. You can put some ginger, garlic and coriander if you like.

How to make goose hotpot fragrant when dipped in water?

Raw materials:

A fat goose is about 2000 grams, and mushrooms are 50 grams.

Seasoning:

Ginger, onion, garlic, pepper, pepper, fennel, salt, cooking wine, sesame oil, lard, soy sauce, pepper noodles, pepper noodles, roasted pepper noodles, monosodium glutamate, etc. Side dishes:

Tofu, Flammulina velutipes, Frozen Mushrooms, Chinese Cabbage, Dutch Cuisine, Mung Bean Powder Skin, Mung Bean Sprouts, etc.

Making method of goose hotpot with clear soup;

1 Slaughter the goose, clean the viscera, cut the viscera into pieces, cut the goose into 3cm pieces and marinate with cooking wine and salt for a while, put the goose pieces in a pot to remove blood foam, and add the mushrooms (boiled in warm water), ginger slices, scallions, prickly ash, prickly ash and fennel (wrapped in gauze) to stew for 0/hour.

2. Slice tofu, shred Flammulina velutipes and frozen bacteria, slice Chinese cabbage, slice Dutch food, shred mung bean vermicelli (soaked in warm water), and wash mung bean sprouts for later use.

3. Mix chopped green onion, Jiang Mo, garlic, sesame oil, soy sauce, pepper noodles, roasted pepper noodles and monosodium glutamate into the dipping water.

4. Remove ginger, onion, pepper, pepper and fennel from the goose soup pot, add pepper noodles, lard, salt and monosodium glutamate to boil, then cook the side dishes and dip them in water for eating.

Flavor characteristics of goose hotpot in broth;

The soup is clear and shiny, the goose is tender and smooth, and the mushrooms are delicious and nutritious.