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How to fry hot pot base

Method 1

Main ingredients

260 grams of cooking oil, 150 grams of butter, dried red chili peppers, garlic seeds, star anise, cinnamon, fennel, fennel, grass berries, sesame seeds, soybean paste

Practice

1. dry red chili peppers cut open to the seeds to add to the boiling pot of boiling water to simmer (simmering time should not be able to cook rotten) ginger slices; garlic seeds peeled and tapped; shallots cut into pieces; peeled, cinnamon, fennel, fruits of the grass, crushed. Onion cut into sections; anise, Sannai, cinnamon cumin, fennel, fruits of grass, coriander crushed.

2. with a pot of oil refining to eight or nine percent hot, into the butter burned until melted, then into the onion ginger and garlic stir fry until the water drained, into the drained dry red chili stir fry (attention to stir fry with a small fire for about half an hour).

3. Then put the bean paste frying and stir-frying until the bean paste water vapor drained, this time you can smell the aroma and chili red oil.

4. Then into the star anise, Sannai, cinnamon aniseed, fennel, fruits of grass, sesame leaves, these spices in a small fire stir-fry for about 30 minutes, until the spices in the frying pan of the aroma fried out into the mash juice.

5. Stir-fry with low heat until the water of the mash juice drained until the hot pot base stir-fry is complete, turn off the heat and cover the pot to simmer until cooled. Overnight is more flavorful.

Method 2

Materials

Butter, ginger, scallions, garlic oil, grass nuts, sesame leaves, star anise, cloves, sand nuts, white koji, coriander seeds, cinnamon, licorice, primrose, sannai, and fragrant fruit.

Practice

1. Butter in a pot to seventy percent of the oil temperature to add ginger, scallions, garlic oil frying dry to mention the fragrance.

2. Medium heat will be these three kinds of seasoning fry dry and brown after fishing out the dry onion do not ginger pieces and garlic to retain.

3, spices part: grass berries (seeded), incense leaves, anise, cloves, sand nuts, white ko, coriander seeds, cinnamon, licorice, lingzhao (cut into segments), trinitrotoluene, fragrant fruits (patted) beforehand with warm water to hair through.

4, add spices.

5, add hot pot special bean paste.

6. Stir fry the hot pot bean curd and crisp.

7. Add patty sea peppers and peppercorns.

8. Add rock sugar powder.

9. Just fry slowly on medium heat.

Method 3

Ingredients

One bag of hot pot base, half a sliced green onion, 6 or 7 slices of ginger, 10 cloves of garlic.

Practice

1, put oil in the pot, put onion, ginger and garlic stir fry flavor, put hot pot base.

2. Add the mash.

3. Continue to stir fry for an hour or two after the hot pot base has slowly changed color.

4. Cook the high degree of white wine and then turn off the heat and cover the stew.

5. Stir frying after the hot pot base is fragrant.

Method 4

Materials

50 pounds of butter, 13 pounds of dried chili peppers, sea peppercorns, peppercorns 3 pounds, 1 pound of sorghum wine, 2 pounds of mash, 3 pounds of beans, 3 pounds of bean mother's tongue, 3 pounds of sprouts, 3 pounds of onions broken open, 1 pound of onions sliced, 5 pounds of ginger sliced.

Practice

1, first put the butter in a large pot over high heat to melt, burned to 7 into the heat, change to medium heat, the onion and onion into the frying pan burst dry water, fish out do not.

2, will be ginger into the oil burst incense to less moisture, under the bean, bean mother, sprouts, large spatula constantly shoveling, so as not to Ba pot, fried to the moisture is almost dry under the patty sea pepper, change the fire, this time the spatula can not stop.

3, the pot boiled for 10 minutes when the Hou changed to medium heat, into the remaining sea pepper continue to fry.

4, stir-fry until the color of the sea pepper began to darken, under the mash, continue to stir-fry.

5, stir fry until the pepper turn sand, change to low heat, pour sorghum wine, under the pepper, continue to stir fry for 5 minutes.

6, start the pot, cover and simmer for 5-12 hours can be used.

Method 5

Raw materials

2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of bean curd, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of scallions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of comfrey , 10 grams of aromatic leaves, 10 grams of vanilla, 5 grams of male cloves.

Practice

1. Vegetable oil first refined; butter cut into small pieces; bean curd chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger broken; garlic peeled into flaps; onion knot; rock sugar cracked; anise, Sannai, cinnamon broken into small pieces; strawberry tapped broken.

2. frying pan on medium heat, sizzling pan, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, onion knots burst incense, and then into the beans and patty cake chili, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the beans and beans gas frying dry, fragrant and chili pepper slightly white, pick out the pot of onion knots do not use.

3. Immediately under the anise, Sannai, cinnamon, aniseed, fennel, grass nuts, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the color darker, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, the pot will then be away from the fire mouth, warmed up to the pot of raw materials to the pot to cool down, that is, into the base of the hot pot.