The difference between clear oil and butter hot pot base: (1). The difference in base color: the bottom of butter hot pot is mainly made of butter, with a bright red color; the base of clear oil hot pot is pure vegetables. Seed oil, oil color is clear and slightly dark red. (2) Whether it will solidify: Butter hot pot is made from fried butter, and it will solidify quickly on tableware in cold weather; the main raw material of clear oil hot pot is rapeseed oil, which will not solidify. (3) In terms of taste: butter has a mellow and fragrant aroma, which is the favorite of many foodies; because the oil in the bottom of the clear oil pot does not solidify, it tastes more refreshing and less greasy than butter hot pot. The deliciousness of hot pot depends on the choice of hot pot base ingredients. There are two types of hot pot base ingredients: clear oil and butter. The butter has a thick flavor, while the clear oil is spicy and refreshing. The butter base is spicy and fragrant without losing the richness, while the clear oil base is spicy and fragrant without losing the refreshing feeling. Each has its own advantages and different flavors. Ingredients for the butter hotpot base: When choosing butter, you must take into account the color, hardness and taste of the butter. Required ingredients: butter, rapeseed oil, spicy bean paste, white wine, fermented glutinous rice, ginger, Chaotian pepper, rock sugar, garlic, Sichuan peppercorns, tempeh, fine chili noodles, green onions. Grass fruit, white cardamom, Amomum villosum, kaempferol, cumin, clove, cinnamon, fragrant fruit, spikenard, licorice, old cardamom, Paicao, gardenia, bay leaves, sarsaparilla, tangerine peel, lemongrass, star anise, fennel , thyme, vanilla. Ingredients for clear oil hot pot base: Rapeseed oil, green peppercorns, and Chaotian pepper are the main ingredients for clear oil hot pot base. The quality of the materials determines the taste of the entire hot pot, so when choosing these three ingredients, you need to look at the color and fullness of the particles. Required ingredients: Chaotian pepper, green pepper, rapeseed oil, garlic, ginger slices, green onion segments, monosodium glutamate, chicken essence, edible salt, spice powder, red oil bean paste, and stock.

With the rapid growth of the hot pot industry, the demand for hot pot base ingredients in hot pot restaurants is also increasing.

How to make the base:

Cut the spices into 2-inch sections before frying, and soak them in warm water for about 20 minutes. When the peppercorns are soaked, prepare 2 woks. Put (watercress, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic, crushed rice, vegetables, black bean, rock sugar) in one and mix well. In another pot, add 3 pounds of butter to boil, then add salad oil and cook until 7-8% Heat, use a spoon to spoon the oil on top of the evenly distributed watercress, and stir while drizzling the oil to prevent the watercress from burning. Wait until all the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The watercress will dry out quickly. When the oil is boiling, use low heat to simmer. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water in each ingredient is almost dry. Add the soaked spices and continue to stir-fry. Cook until all ingredients are 9 minutes dry and the peppercorns are soaked and swollen, then stir-fry for 5-10 minutes.