auxiliary dishes: cucumber and chicken pieces.
Practice:
1 Put the noodles in boiling water, cook them for 8 minutes, then put them in cold water with a colander, cool them for 2 minutes, and add vegetable oil, egg white and starch;
2 Then, wring out the noodles and put them aside for condensation. Don't lump them.
3 put a little oil in the pot, oil it, and add sugar;
4 add the clear soup base and pour a little pepper oil and Chili oil;
5. Add dried chili segments and minced onion and ginger;
6 shred cucumber, set aside, cut chicken into pieces, mix with cooking wine and put in oil pan;
7 simmer for 5 minutes, then season with salt;
8. Pour the prepared chafing dish bottom material onto the top strip, and put aside the shredded cucumber.
The delicious hot pot bottom noodle is successfully made. It tastes strong and the shredded pork is delicious. It is definitely a table delicacy with the bottom material of the burnt pot as a foil.
1. How to use the bottom material of butter chafing dish with integrated oil
The bottom material of butter chafing dish with integrated oil is semi-solid at room temperature. When it is used for cooking, you only need to pour the bottom material into the pot, cut it with water in proportion, and add appropriate seasonings such as chicken essence, salt, pepper and pepper according to your personal preference, and then you can cook the dishes after boiling.
the proportion of water in a high-quality butter base is 1:1 to 1:2. If the proportion of water in a certain butter base is more than 1:3, it is likely that the content of butter in this product is low, and more seasonings are used to enhance the fragrance and taste, that is, by blending seasonings, the fragrance of butter itself is replaced and the cost of the bottom of the pot is reduced.
2. How to use the bottom material of oil-separated butter chafing dish
Generally, the bottom material of oil-separated chafing dish is 2 barrels, one barrel of butter mixture and one barrel of seasoning. Butter and seasoning need to be added in proportion when cooking. Compared with the bottom material of oil-integrated butter, the oil-separated product is slightly offset, because it saves the cost of oil mixing and packaging, but the disadvantage is that it needs manual selection every time, and it is prone to flavor fluctuation.