A complete recipe of hot pot base ingredients. A complete recipe of hot pot base ingredients. Every winter, every household eats hot pot. The whole family sits at the dining table and eats steaming hot pot. Hot pot is also an indispensable delicacy in winter. Let’s take a look at what I have collected about hot pot.

You are welcome to read the relevant content of the base recipe.

Hot pot base recipe 1 Ingredients required for homemade tomato hot pot: 3 tomatoes, half an onion, 1 spicy millet, 1 star anise, 1 green onion, 3 slices of ginger, 5 cloves of garlic, 2 grams of salt, fragrant rut

How to make 3 tomatoes 1. Make a cross cut on the surface of the tomatoes and cook them in boiling water for about two minutes. This way you can easily remove the tomato skins.

2. Cut the peeled tomatoes into small pieces and puree them in a juicer or food processor.

If you don't have a machine, you can still use it, but you have to cut the tomatoes smaller.

3. Prepare the required ingredients and cut the onions into strips.

4. Put an appropriate amount of oil in the pot, add onions, ginger slices, garlic slices, star anise, and spicy millet, and stir-fry until fragrant.

5. Pour in the tomato puree, stir-fry over medium-low heat, add salt and stir-fry evenly.

6. Add Xiangru and appropriate amount of boiling water and boil for 5 minutes.

The tomato hotpot soup base is complete.

Hot pot base recipe 2 Type 1: Coconut hot pot soup base This hot pot soup base nourishes yin and yang, and is very suitable for nourishing the body.

First prepare a chicken and two coconuts.

Pour out the coconut juice and set it aside. Then scoop out the coconut meat with a spoon, cut it into shreds and put it into a blender to squeeze it into juice. Finally, filter it.

Then clean the chicken, cut it into pieces, and cut it into pieces.

Then pour all the filtered coconut meat and coconut juice into the pot, then add the freshly cut chicken pieces, and the delicious coconut hot pot soup base is completed.

The second type: Signature hot pot soup base: Dried chili pepper, vegetable oil, green onion, butter, black bean, Erguotou, cumin, bean paste.

There are also spices such as cinnamon, star anise, bay leaves, kaempferol, cloves, xiangguo, and grass fruits.

First, cut the dried chili peppers into segments, then cut them into small pieces with scissors, and then remove the chili pepper seeds, because the chili pepper seeds are easy to stick to the pot and have an odor.

Soak the above mentioned spices in Erguotou.

This will remove the odor and make the fragrance stronger.

After the spices have soaked for half an hour, let them ventilate in a ventilated place, then beat them into powder and beat the dried chilies into chili powder.

Pour butter and vegetable oil into the pot, heat the oil until it is 70% to 80% hot, and then pour some oil into the chili noodles.

Add the remaining oil in the pot to the green onions and fry over low heat until fragrant, then remove the residue.

Pour the bean paste in, stir-fry the red oil over low heat, then add the black bean paste, stir-fry, add the chili noodles, stir-fry over high heat, then reduce the heat to low and add the spice powder just wrapped.

Finally, add Erguotou and cumin and cook again.

The third type: mutton hot pot soup base. This is a clear soup base. Prepare lamb spine, lamb stick bones, Erguotou, green onions, ginger, salt, chicken essence, as well as spices such as cinnamon, star anise, bay leaves, cloves, dried chilies, and Sichuan peppercorns.

, white cardamom.

Chop the lamb spine and lamb stick bones into large pieces, cut the green onion into sections, slice the ginger, and wrap the above spices tightly with gauze.

Then pour water into the pot. After boiling, put the ginger slices, lamb spine and lamb stick bones into the pot and boil, then pour it out and rinse.

Then take a soup pot, put water in it and bring it to a boil. Take a clean pot, put oil in it and heat it up. Add onion and ginger and stir-fry. After the fragrance is released, pour in the lamb spine and lamb stick bones and stir-fry.

Pour some more boiling water, boil for a while, and then pour everything in this pot into that soup pot.

Then burn it over high heat, add the spices you just wrapped, cook over high heat for half an hour, and finally turn to low heat to cook the lamb spine until it's done.