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 simple method of Sichuan-style beef hot pot is a common dish in the hot pot menu of food industry. 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 is the 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 to stir-fry until fragrant, add dried red pepper to stir-fry red oil, and then take it out.
4: Continue to add onion, ginger, garlic, whole dried red pepper and lobster sauce, and then add all the spices.
5: Stir-fry for a while and stir-fry the fragrance.
6: Pour bone soup, add salt and chicken essence and cook for about 10 minutes.
* Dip in juice
1: Press garlic with garlic press pliers.
2: Cut shallots.
3: Put the minced garlic into a small bowl, and then add the seasoning of garlic, pepper and hemp dipping juice in turn.
4: Put minced garlic into a small bowl, add seasonings dipped in sesame sauce and red oil in turn, and sprinkle with chopped green onion.
Experience and feelings
* The bone of big bone soup is best to choose tube bone. Although there is more meat in the straight row, there is less oil, and the soup bones are not so thick and the taste is not fragrant.
* Note that the bones should be put in a pot with cold water, so that more blood can be removed from the meat. Otherwise, the bone will contract quickly when it meets boiling water, locking the blood! This is mother's wisdom! Finally, put the soup salt, or the meat will be burned as firewood!
* The amount of dried red pepper and pepper at the bottom of the red oil pot can be added according to your own taste. The bird added a lot of winnings, for fear of being too spicy, hehe! It's delicious!
* Every step of the red fried pot bottom must be fragrant, otherwise the pot bottom will not be fragrant! Especially the addition of bone soup is very important. If not, you have to add water, but the taste will definitely be greatly reduced.
Let's go . . There is no denying that Sichuan Mala Tang is really delicious. . . Wow. . . Oh, my God! It is too spicy. .