What should I do if I can't finish eating the hot pot bottom material?
1. If you can't cook the hot pot bottom material of noodles at one time, you can use it to cook noodles, so that the cooked noodles will be more fragrant and delicious.
2. Cooking is basically a combination of heavy oil+monosodium glutamate+seasoning. Please remember not to put too much in cooking. ...
Please put a little oil in the hot pot, stir-fry the bottom material (stir-fry until the oil melts), and then stir-fry in sequence.
You can put some kinds of home cooking chili pepper, such as fried pork belly with green garlic, fried meat with dried incense and so on.
3. It is best to use spicy hot pot as the bottom material, and Sichuan and Chongqing are the best!
The "fragrance" of spicy balsamic pot first comes from the fresh fragrance of various ingredients. There must be many varieties, including meat, seafood and vegetables. We can match them according to our own preferences. Generally 6-8 varieties are more suitable.
4. Cooking Mala Tang If the taste requirements are not very high, it is ok to cook Mala Tang with hot pot bottom material, and the taste is not bad!
5, making a string of hot pot bottom materials is generally spicy and fragrant, and making a string of soup is also a good choice. You can prepare your favorite ingredients at home and eat them with hot kebabs.
6, maocai hot pot bottom material can also be used to make maocai, and it tastes good.
Why not open a whole bag of hot pot bottom materials? If you buy a lot, you can keep them in a ventilated and cool place. If the temperature is high in summer, it can be kept in the refrigerator.
The hot pot bottom material that has been opened and eaten half can't be stored at room temperature, otherwise it will go bad easily. It is best to put it in the refrigerator after sealing, and the storage time is limited, not exceeding half a month.
Method of making chafing dish bottom material: 1. Preparation of raw materials
3 tablespoons of pepper, 8- 10 of star anise, 4 pieces of cinnamon, 8 cloves of clove, 5 pieces of fragrant leaves, 6 tsaoko, 4 pieces of nutmeg, fennel seed 1 tablespoon, all-black pepper 1 tablespoon, 30 dried peppers, 3 tablespoons of Pixian watercress and 3 tablespoons of oil pepper.
Second, the operation steps
1. Wash all the dry spices and soak them in hot water for at least half an hour until they are soft.
2. Soak the soft spices, drain them, and coarsely crush them with a cooking machine, showing the shape of sawdust.
3. Grind Pixian watercress, oil pepper, chopped pepper and fermented soybean with a cooking machine into mud for later use.
4. Pour all 350ml oil into the pot, then pour the dried spices that were broken before, turn on the cold oil in the cold pot, and simmer for about 15-20 minutes.
5. When the spices turn brown and dry, filter the boiled seasoning oil into another pot with a strainer.
6. Pour the mashed mixed sauce into the spice oil and continue to simmer for 15 minutes.
Third, matters needing attention
1. Soaking, crushing and boiling spices can extract the fragrance to the maximum extent, but the residue of spices should be filtered out to avoid affecting the taste.
2. Breaking the sauce into mud is also to avoid the influence of big impurities on the taste. If you don't mind, you can chop the lobster sauce a little.
3, the whole process should be small fire, accidentally burning spices or sauces will make the finished product bitter.