Practice 1
Ingredients: 25g of chafing dish base, 500g of soup stock, 20g of rice wine, 25g of sugar, 5g of monosodium glutamate, 20g of soy sauce100g, 20g of pepper, 50g of dried pepper and a little sesame oil. Dried tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.
Production steps:
1, heat butter in a wok, add pepper15g, dried chili 25g, ginger and garlic to saute until fragrant, then add the bottom material of hot pot to saute until fragrant, and add rice wine to saute slightly.
2. Put the rest of the materials and the soup stock in a wok and boil, then cook your favorite food and serve it with a hot pot dish.
Practice 2
Preparation of ingredients: 300g watercress (this is the main raw material), 200g butter, 0/00g rapeseed oil150g dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia kaempferia, etc.)150g; Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Production steps:
1, put the vegetable oil in a hot pot, and then put the butter after the vegetable oil is cooked. After the butter melts (turn off the fire), fish the dried peppers and prickly ash over the oil for later use;
2. Stir-fry the white sugar in the oil pan with low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, the sugar bubbles are golden yellow, and if they turn dark red or black, they will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.
3. Turn on a big fire, pour the bone soup, add salt (with the salinity of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, put in the oiled dried Chili and pepper and simmer for 10 minutes, then you can eat the dishes according to your own preferences.
According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles into the hot material)
Practice 3
1, soup: two kilograms of pig bones, washed and smashed; An old duck, washed and eviscerated. Put it into the pot and add cold water until it is submerged (add enough cold water to everything, and don't add cold water halfway).
2, prepare vegetables: wash the vegetables, remove the roots and skins; Meat should be cut into large pieces and thin slices; Thick slices of lunch meat, ham sausage, etc.; Slice potatoes into thick slices and plate them separately.
3, taste dish: generally prepare sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. according to their respective tastes.
The way to eat skewers is different from that of Chinese food. You can eat them without putting the cooked dishes on the table. Instead, some semi-finished dishes are brought to the table, and they are operated by themselves (cooking) and cooked by themselves. The cooking temperature of dishes is in your hands.