Ingredients: rapeseed oil (soybean oil or blended oil is used in the north), butter (not estimated in the north), watercress (preferably Pixian watercress), garlic, onion, aniseed, vanilla, fragrant leaves, cinnamon, rhizoma Dioscoreae Septemlobae, Amomum tsaoko, ginger, pepper, crystal sugar, fermented grains, etc.
Practice: First cook the rapeseed oil, then pour the ginger, garlic and onion into the pot, stir-fry the watercress, stir-fry the water inside, stir-fry it slowly with medium or low fire, and finally add spices such as pepper, pepper, aniseed, stir-fry and a little water. After the water is boiled, add rock sugar and fermented grains and stir-fry. Finally, add a little water to boil, and after the fragrance comes out, cool to form the hot pot bottom material.
Hot pot soup: Add ginger and garlic to pig bonzi bone (beef bonzi bone), simmer over medium heat until the soup is milky white, and add monosodium glutamate and chicken essence to make soup.
When eating hot pot, add a little oil to heat it, then pour in the bottom material of the hot pot, stir-fry the fragrance, add the soup, and cook it.
How to fry hot pot ingredients? What materials are needed?
Stir-fried hot pot ingredients need the following materials:
50 kg of butter, dried pepper 13 kg (choose the model according to the spicy degree, boil in boiling water for 2 minutes, and make two-thirds of the cooked pepper into Bazan sea pepper, 3 kg of fine pepper, 2 kg of sorghum wine 1 kg, 2 kg of fermented grains, 3 kg of Pixian watercress, and 3 liang of bean sprouts.
First, stir fry:
1. First, melt the butter in a large pot. When it's 70% hot, switch to medium heat. Put the scallion and onion in the oil pan and fry until the water is dry. Take it out.
2. Put the old ginger in the oil. When the water vapor is low, add the watercress, bean mother, bean sprouts and spatula to continue shoveling, so as not to stop the pot. Stir-fry the sea pepper until it is dry and change the fire. At this time, the spatula cannot stop;
3. When the pot is boiled to 10 minute, change to medium heat and add the remaining sea pepper to continue frying;
4. Stir-fry until the color of the sea pepper begins to darken, and add the mash to continue stirring;
5. Stir-fry until the sea pepper turns over the sand, reduce the heat, pour the sorghum wine, add the pepper, and continue to stir-fry for 5 minutes;
6. Remove the pot, cover the lid and simmer for 5- 12 hours.
How to make spicy hot pot bottom material, how to make spicy hot pot bottom material in detail, how to make spicy hot pot.
1. Stir-fry the chafing dish bottom material (based on 5 portions of chafing dish bottom material)
Raw materials: 2500g of vegetable oil, 500g of butter1.500g, Pixian watercress1.500g, 250g of dried chilli, 20g of ginger100g, 200g of garlic, 300g of onion and 0/.50g of crystal sugar.
Method:
1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil the dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them up to get chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Bazin pepper, and stir fry slowly with low fire for about 1 ~ 1. 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.
3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.
Second, the preparation of hot pot soup
Raw materials: pig bone 1500g, ox bone 1500g, chicken claw bone 500g, ginger 50g, onion 150g, cooking wine 100g, chicken essence 150g, monosodium glutamate 75g and dried pepper 750g.
Method:
1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.
3. Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot? Then, add chicken essence and monosodium glutamate, put dried Chili and Zanthoxylum bungeanum into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle 150g dried pepper and 25g pepper on each hot pot? At this time, the hot pot can be served, and after boiling for a few minutes, you can start to rinse all kinds of raw materials.
Three. Matters needing attention in operation
1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.
2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.
3. Pixian watercress with hot pot bottom material is mainly used to improve flavor, while Bazin pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.
4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.
5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Cicao is added to add red? However, the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.
6. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried peppers inside don't need to be directly fried in oil, but cooked in a boiling pot first? To reduce its spicy taste? Then take it out and sprinkle it in the hot pot.
7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.
8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.
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How to make a simple chafing dish at home?
Speaking of the bottom of the pot, most mutton hot pots only put some items such as shrimp and mushrooms at the bottom, and pay attention to some seafood. Compared with the hot pot ingredients that people eat now, the variety is too single. Seasonings include sesame sauce, tofu, Shaoxing wine, pickled chives, pickled shrimp oil, Chili oil, good soy sauce and so on. Ingredients include coriander powder, chopped green onion, soaked fine vermicelli, tofu, Chinese cabbage, sugar, garlic and so on. Chongqing Baiwei Chili Hot Pot introduces two kinds of nourishing hot pot making and eating methods for you.
Ingredients: lotus seed butter 100g, tripe 750g, pork kidney and duck intestines 200g, chicken wings in gizzards 5, lettuce leaves and water-borne mushrooms 200g, water-borne cabbage 150g, water-borne fungus and soybean sprouts 30g, and onion 25g.
Production method:
1. remove impurities from lotus seeds, soak them in warm water, remove the heart, wash and drain the water, wash the tripe, and cut them into 5 cm square pieces; Waist and peel the pig kidney and cut it into 2 mm thick slices; Knead duck intestines repeatedly with alkali and vinegar to remove mucus, wash and drain, and cut a knife in the middle (don't cut it off); Remove the pedicels of water-borne mushrooms and auricularia auricula, and cut into small pieces; Wash soybean sprouts and lettuce and drain; Cut the cabbage into strips. Pack the above trays and surround the hot pot for later use.
2. Put the hot pot on fire, add fresh soup, butter, ginger (sliced), onion, garlic, pepper and pepper, take out the pepper after baking, add lotus seeds and cook for/kloc-0.5 minutes, and mix with monosodium glutamate to blanch all the ingredients.
Features: delicious, tender, crisp and soft, with the effects of invigorating spleen and nourishing heart, kidney and stomach.
Precautions: patients with surgical infection and dermatosis should eat less; People with dry stools should eat carefully.
Ingredients: 200g jujube, 2 sheep hearts, 500g mutton, water-borne magnolia slices and water-borne mushrooms100g, wax gourd and pea seedlings150g, 50g coriander and lard, 25g ginger, and 0/5g onion and pepper/kloc-0.
Production method:
1. remove impurities and mildew from jujube, wash and drain, blanch sheep heart in boiling water pot, drain, and cut into 5 cm square pieces; Mutton fasciated slices; Slicing Flos Magnoliae soaked in water, and draining; Water-borne mushrooms have pedicels, and everything is half; Peel the wax gourd, remove the pulp and slice it; Select pea seedlings and coriander, wash and drain. Put the above ingredients on a plate and surround them with hot pot for later use.
2. Put the pot on fire, add lard to heat it, add pepper to stir-fry until fragrant, add sheep heart, stir-fry for a few times, add mutton soup, ginger, onion, salt, pepper and jujube, cook for 15 minutes, skim off the floating foam, and put it into hot pot to eat all the ingredients.
Features: Delicate and delicious, the soup is delicious, and it has the effects of nourishing the heart, calming the nerves and treating convulsions.
Note: this hot pot is suitable for winter consumption; Patients with exogenous diseases, toothache and fever should not eat it.
Red pepper, sesame pepper, onion ginger, aniseed, pepper, salt, monosodium glutamate and chicken essence are all appropriate in preserved meat (these are enough for home use, and restaurants should add more seasonings). First, heat the pan, pour in the right amount of oil, add the preserved sauce, onion ginger, pepper aniseed in turn, stir-fry, add the soup (preferably the old soup), and then add other seasonings. Boil and serve. The taste can be adjusted according to your own preferences. Also, if you want to add garlic, you'd better put it later. The chef said, "raw onions and cooked garlic"!
I hope I can help you.
Simple method of hot pot bottom material
Go straight into the water and add some seasoning.
Practice of authentic Sichuan style hot pot bottom material
Formula of Sichuan hot pot soup
The representative of Sichuan hot pot is Chongqing hot pot. Its beauty and attraction lies in its taste, and its taste comes from the modulation of the original soup of hot pot, which determines the flavor of hot pot and is also the most critical link in making hot pot. The quality of the original soup is related to the success or failure of hot pot. There are many kinds of hot pot in Chongqing, and the original soup is different, but the most basic ones are red soup and clear soup. As long as we master the formula and preparation method of these two kinds of original soups and handle the matters needing attention, we can make excellent original soups.
To prepare the original soup, we must first find out what kind of seasoning is needed for the original soup of Chongqing hot pot. The condiments used must be authentic and of high quality. Unqualified condiments cannot be used to prepare the original soup. The condiments used in Chongqing hot pot mainly include: douban (topped with Pixian douban), douchi, fermented glutinous rice juice, pepper, ginger, garlic, Justin douban, dried pepper, refined salt, fermented glutinous rice, cooking wine, sesame oil, pepper, rock sugar and spiced spices.
Many condiments have different functions. Douban makes the original soup marinade turn red and bright, producing a mellow, spicy and salty taste and increasing the fragrance of marinade; Douchi increases the salty flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, which makes the original soup sweet; Zanthoxylum bungeanum is seasoned to enhance fragrance, inhibit fishy smell, remove meat and smell; Ginger is seasoned and deodorized; Garlic is seasoned to enhance fragrance, inhibit fishy smell, deodorize and sterilize; Justin watercress turns the original soup red, improves the taste and makes the taste sticky; Dried Chili peppers increase the spicy taste and flavor of the original soup; Refined salt can determine the taste, enhance the umami flavor, enhance the fragrance and inhibit the odor; Monosodium glutamate enhances umami and flavor; Cooking wine increases the aftertaste of the original soup and makes the taste mellow and rich; Seasoning with sesame oil can increase fragrance and reduce fire; Pepper adds flavor and inhibits odor; Dried rock sugar increases sweetness; Five spices to remove fishy smell, odor and color.
Condiments used in Chongqing hot pot soup can be divided into fat-soluble and water-soluble in nature. Mastering this property is a necessary condition for preparing the original soup.
Fat-soluble condiments include watercress, garlic and ginger. To use these seasonings, you should first fry them with oil, the amount of oil should exceed the seasoning, the firepower should not be too great, and the frying time should be longer, so that the flavor of the seasoning can be fully leached.
Water-soluble condiments include cooking wine, rock sugar, mash juice, refined salt and monosodium glutamate. It must be added to the soup to taste.
In addition, some volatile spices, such as pepper, pepper, cooking wine and so on. , should not be heated for too long or too short. If it takes too long, it will volatilize excessively and the taste will be weakened. If it is too short, the taste will not be enough. This will be described in detail later.
Some seasonings of Chongqing hot pot must be treated by knife before use. For example, old ginger should be cut into "chopstick heads" or "nail slices" to facilitate the taste; Garlic should be patted loose to improve the seasoning effect; The length of 1 ~ 2 cm is better. It should be noted that ginger and garlic should not be chopped, because it is easy to muddy the soup and pot.
There are four main edible oils used in Chongqing hot pot: butter, lard vegetable oil and sesame oil. Butter can increase the flavor of the marinade, keep the temperature of the original soup and increase the color of the material; Lard can not only increase the flavor of the original soup, but also weaken the fishy smell and peculiar smell of the material; Vegetable oil is used for frying raw materials and dipping flavor; Sesame oil is used less in soup and more in seasoning dishes. In addition, there are Chili oil, oyster sauce, mixed oil, chicken oil and so on. , all in order to increase the fragrance and flavor of hot pot.
Here are some basic methods of original soup.
(1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, and these kinds have their own characteristics. Here are three well-known and recognized formulas and modulation methods for you to choose from.
Formula 1:
Clear soup 1500g butter 250g.
Douban 150g douchi 100g
Rock sugar 15g Chili Festival 50g
Jiang Mo 50g Zanthoxylum bungeanum10g.
Salt 15g cooking wine 30g
Old jujube juice 100g
Equation 2:
Beef soup 1500g butter 200g.
Douban 125g Douchi 45g
25 grams of rock sugar, 25 grams of dried pepper.
Jiang Mo 50g refined salt 10g.
25g cooking wine, fermented liquor 150g.
Formula 3:
2000 grams of chicken soup and 250 grams of butter.
200 grams of bean paste and 50 grams of lobster sauce.
50g of rock sugar, ginger100g.
200 grams of garlic and 25 grams of dried red pepper.
25g Zanthoxylum bungeanum, refined salt10g.
Cooking wine 100g mash 100g.
Vegetable oil 100g sesame oil 200g.
Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.
The specific modulation method of red soup is:
First, put the wok on a high fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add the beans. ......
How to stir-fry hot pot ingredients?
raw material
One bag of chafing dish, half a slice of onion, 6 or 7 slices of ginger, garlic 10, a handful of pepper, chicken wings 10 and 2 bottles of beer.
working methods
1, put oil in the pot, add onion, ginger and garlic, stir-fry until fragrant, and add the chafing dish.
2. Stir-fry the bottom of the fire pot, add chicken wings, stir-fry for 5 minutes, and wrap with seasoning.
3. Pour two bottles of beer and open one bottle at a time.
Personal advice:
1, the bottom material of the hot pot I bought is generally 555, and the others are rarely used. No matter what brand, you can fry it like this.
2, beer is a must, so that the hot pot soup will be very fragrant, no fishy smell, and the meat is delicious.
3, chicken wings are so fried, it is very extra points, generally the two of us can eat more than a dozen. You can also eat chicken wings first and then wash the vegetables.
4, to burn a pot of boiling water, add boiling water when the bottom material is salty, of course, broth is better.
5, eating hot pot is best not to drink two glasses of beer, hurting the spleen and stomach, easy to fatty liver. If you have to drink wine to cheer you up, drink something white. Drinking it with hot water is good for your health.
6, never add salt or soy sauce salty seasoning, the bottom material may be very salty, it is best to season the bowl yourself, and the amount of salt should be controlled.
How to stir-fry hot pot with hot pot bottom material bought from supermarket?
Most of the bottom materials you buy don't need to be fried. Add water to boil and rinse. However, some of them need to be fried in oil pan and then boiled with water. Generally, there will be instructions on the package (such as fish in sour soup).
How to make hot pot with the bottom material of hot pot?
Put a tablespoon of clear oil in the pot, stir-fry the bottom material with high fire, pour it into the boiling water in the hot pot and rinse it clean!
How to eat hot pot ingredients, how to eat hot pot ingredients
1. Pour the water into the pot, add the thick soup and mix well.
2. Put in all kinds of favorite seafood balls.
3. Take out the meatballs, add vegetables and cook.
4. Cook the vermicelli, remove it and put it in a big bowl.
5. Add meatballs and vegetables.
6. Pour the oil into the pot, add the minced garlic and stir fry.
7. Add hot pot bottom material, two spoonfuls of Qixian watercress and one spoonful of Laoganma.
8. Put the fried sauce into the cooked vegetables.
9. Stir sesame paste and water and mix in a bowl.