Family practice, white hot pot

Put oil in the pan (vegetable oil, lard, butter will do). When the oil is hot, put the crucian carp in and fry it until the fish turns brown. Then quickly put the prepared boiling water in and cook for a few minutes. There won't be too much water, so your crucian carp soup will be as white as milk. Add onion festival, ginger slices, and salt chicken essence from Xihong market, and you can eat something hot.

Home-cooked dish, red hotpot

Salad oil 200g, watercress 150g, dried chili 100g, prickly ash 25g, ginger 1 slice, 12 with a little fragrance, and fresh soup 2L (bone, meat, chicken, fish, etc. ).

Heat the oil to medium heat in a wok, then stir-fry the ingredients together in the wok until the peppers turn red, then soak them in the soup for more than ten minutes, and then pour them into a hot pot.

Second, food.

Meat dishes: meat atoms, ham sausage, sausage slices, bacon slices, cooked quail eggs (chicken, fish, pigs, beef and mutton slices are pickled with oil, watercress and wine, and then strung together with toothpicks)

Vegetarian dishes: pig, chicken and duck blood, rice bean jelly, vermicelli, dried bean curd, bean curd skin, mushrooms and various vegetables.

Oil dish: sesame oil, garlic paste, salt and monosodium glutamate can also be added with oyster sauce and vinegar.

Saute recipes in a small pot

Ingredients: 3 kg of butter, 2 kg of salad oil, 1 kg of Pixian watercress, 50 g of fermented grains, 20 g of Ziba sea pepper, 1, 5 kg of ginger 1 two garlic 1 two peppers 1.5 two douchi. Two first-class chili noodles, green licorice, 5g branches, 5g straw chops, 5g Gan Song, 5g dried tangerine peel, 5g cooking, 5g citronella, 5g anise, 5g fragrant leaves, 5g groundsel, 8g fennel, 5g vanilla, before cooking, cut the spices into 2-inch-long sections, soak them in warm water for about 20 minutes, prepare 2 spoonfuls of chili after soaking, and add one (douban, 25g onion, ginger, fermented glutinous rice wine and 9 samples of garlic, broken rice and yam. Add 3kg butter to the other pot to boil, then add salad oil and heat it to 70% to 80%. Spoon the oil onto the mixed watercress and stir while dripping to prevent coking. Then put the watercress on the fire and cook for about 10 minutes. Stir-fry with fire. When the oil boils, simmer it with low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of all raw materials is basically dry, then add spices to stir-fry, and continue to stir-fry until the raw materials are dry for 9 minutes and then bubble to get the pepper. Stir-fry for 5- 10 minutes. List of ingredients and ingredients for chafing dish that will not get angry: soybean oil, salt, monosodium glutamate, chicken essence, sugar, star anise, pepper, cinnamon, fennel, white pepper, dried tangerine peel, Amomum villosum, laurel (fragrant leaves), cumin, angelica dahurica, ginger and lily.

Edible method

: (This package includes oil package and seasoning package) 1, hot pot (soup pot is also acceptable), add boiling water 1500-2000g, unpack the oil package and seasoning package and put them into the pot. You can also add a proper amount of fresh ginger slices and onion segments, boil them with slow fire for more than 10 minutes, and then rinse them without dipping them in water. 2. This set meal is only for four people or less to eat in the shabu shabu. It is recommended to buy two bags for more than five people, which tastes better. When used together, put two oil packets and one seasoning packet into the pot, please taste the salinity, and then use another seasoning appropriately. 3. This product is suitable for rinsing all kinds of beef and mutton, fish, seafood, mushrooms or vegetables. If you want to taste the soup, you can boil it and take it to a bowl to taste it slowly. Tip: When you are not sure about the weight of boiling water, please taste the salty taste and add seasoning after putting it in the oil bag, whichever is suitable for you.

[Edit this paragraph] Hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so when hanging white soup, we must pay attention to the collocation of raw materials to ensure the delicious soup. It is characterized by milky white and positive taste. A thick consistency. Old hen, old duck, pig bone 15 kg, crucian carp 4 kg (crucian carp must be wrapped in gauze when cooking soup) hanging soup technology 1 soaking raw materials in 2 cold water 1 hour, so that the nutritional components in each raw material are in doubt, and the cooked soup is delicious. 3 Add ginger and onion materials when hanging soup. If the water is boiled, you can only add boiling water to the soup pot, and it is forbidden to add cold water to the soup pot. 5. Foam regularly to ensure that the soup is milky white. Stewed soup with big fire is thick soup, while stewed soup with small fire is clear soup.

[Edit this paragraph] Into the pot

It is generally recommended to use a 4:6 pot, that is, 4 minutes of clear soup and 6 minutes of oil. For the pot, raw materials: ginger 50g garlic 50g salt15g monosodium glutamate 50g chicken essence 50g pepper 5g yellow wine 75g white sugar15g fermented grains10g dried pepper 40g pepper 25g old oil 5kg fresh soup 3kg. Remember: adjust the taste first. Then put the masterbatch. Zanthoxylum bungeanum and dried capsicum are added with old oil and masterbatch. Fourth, the clear soup pot bottom formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 15g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g mountain delicacies 20g clear soup 4kg.

[Edit this paragraph] Production of characteristic substrates

1 seafood sparerib pot: 1.5 kg of thin sparerib, 8 mushrooms, 2 leaves with whiskers on the head of squid, onion, ginger, garlic, cooking wine, aniseed and pepper. Cut the ribs and blanch them in hot water. Put oil in the pan, and when the oil is hot, add onion, ginger, garlic, aniseed, pepper and fragrant leaves. Stir-fry until fragrant, and add ribs. Add cooking wine and fry for about 3 minutes. Add mushrooms and squid. Put in enough water. Pressure cooker 15 minutes. Add sesame oil and monosodium glutamate to make the bottom of the pot, and it is necessary for the fat cow to rinse it. 2, spicy beef pot bottom. A can of Laoganma, Xileng 1 nearly half, onion, ginger and garlic, cooking wine, aniseed, pepper, licorice and clove. Cut the brisket into small pieces and put it in boiling water. Put oil in the pot. When the oil is hot, add onion, ginger, garlic, aniseed, pepper and fragrant leaves, add cowseed and cooking wine and stir-fry for about 3 minutes. Then add Laoganma Chili sauce. (according to personal preference). A little soy sauce and a lot of water. Pressure cooker for 20 minutes. Add garlic sprouts or minced garlic after cooking. Raw materials: onion, ginger, garlic, pepper, pepper, seasoning bag, seasoning sauce, hot sauce, garlic sauce, various vegetables, etc. Practice: 1, the first step of hot pot: soup, although there is seasoning at the bottom of the soup, you must never use water directly! So I have to cook two pots of bone soup every time. Why two pots? One pot is used to make soup base, and the other pot is used to add soup! Hey, hey, so that the hot pot won't get weaker and weaker ... 2. This is a big bone cooked in an electric pot for five hours. Melt at the entrance. Look at the color of soup. It's all white Prepare to make the first soup base; There is also a pot of bone soup, which is stewed for one hour with the "nutrition stew" function of the electric pressure cooker; 3, this is the bought soup base: spicy or not, ready to make the bottom of the pot; 4. Prepare the shabu-shabu; It is impossible to directly cook the seasoning at the bottom of the pot. It must be fried before it smells good! Prepare onions, ginger, garlic and peppers, because I like spicy food, which is a little numb; 6, small fire, add a little oil, add pepper, probably grab a small handful, stir-fry on small fire; 7. Put the sauce bag into the spicy seasoning bag and stir evenly; 8. Add two pieces of green onions, one head of garlic (cut in half) and two pieces of ginger, stir-fry until fragrant; 9. Add seasoning package and stir evenly; Practice: 10- 1 1, pour the bone soup, cook it slightly (don't wait for boiling), and turn the pot; 12, wash the pot (this time I'm stupid, I should make a clear soup pot first, without washing the pot ...), put oil in it, and stir-fry the onion, garlic and ginger. The fire is not too big, so it's better to stir-fry; 13, put the sauce bag, which is similar to the soup base over there in the spicy pot. 14, pour the bone soup, cook it a little, then transfer it to the Yuanyang pot, add the seasoning bag and put half; 15, haha, Yuanyang hot pot is ready! Just stew it on the induction cooker! Haha, preparing these has also kept me busy for a long time! The hot air is coming and the soup is boiling. Cook slowly for a while. When the fragrance comes out, Li and her father will come back! You can make fun of it, haha ... Oh, yes, and sauces: hot sauce and garlic sauce ... I have to go to work again ... Please forgive me for not taking the sauce, amen. ...

[Edit this paragraph] Commonly used hot pot bottom material

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.

Fermented soybean

Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.

Red pepper

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.

old ginger

Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.

garlic

Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

The wine is made of glutinous rice, the rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Crystal sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.

Cooking wine

Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.

monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help the chafing dish to be fresh and fragrant.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.