Question 1: When making hot pot at home, how to adjust the oil bowl to make it more delicious?

The main ingredient of the hot pot oil bowl is 1 spoon of garlic sauce and 1 spoon of oil. Adjust the oil bowl in steps. The ratio of various sauces is very important. Different ratios seriously affect the taste. The spoons used below are fixed. If you change

If you have a spoon, please use the smallest spoon to measure.

Steps; 1. Add a spoonful of minced garlic. If you are eating seafood, you can add more minced garlic; 2. One spoonful of oyster sauce, one spoonful of sesame oil, one spoonful of vinegar, one or half spoonful of chili sauce, one tablespoon or four of sesame paste.

small spoon, mix well.

Question 2: When eating hot pot at home, how should you prepare the oil bowl to make it delicious?

Use sesame oil to make an oil dish. If it is salty, you can add some salt and MSG. If you like spicy food, add dry gong pepper noodles and Sichuan pepper noodles. You can also add vinegar according to your own taste.

coriander.

Garlic paste.

Onion Question 3: How do you adjust the hot pot self-service oil bowl? I use sesame oil, add/garlic/MSG (appropriate amount)/salt (appropriate amount). Chili oil is very troublesome. Simply use chili/star anise to salads at high temperatures.

As long as the color of the chili peppers in the oil remains dark and the edges of the oil are red, it will be fine. Question 4: How do you adjust the hot pot self-service oil bowl? It all depends on what flavor you like. If your preferences are different, the adjustment method will also be different.

Question 5: Self-service hot pot pot bottom and oil bowl Hot pot seasoning: When eating hot pot in winter, in addition to using fresh meat and vegetable dishes as the main ingredients, it is also crucial to match it with seasonings.

Homemade "hot pot seasoning" is not only suitable for your own taste, but you can also find fun in the "seasoning"! (1) Authentic Sichuan seasoning: First stir sesame paste (or peanut butter) into a thick paste with cold boiling water.

, then add the fried red oil Sichuan chili sauce, light soy sauce, sugar, vinegar, MSG, minced onion and ginger, sesame oil and mix into a thin paste.

This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc.

(2) Oyster sauce: Put vegetable oil in the pot, add minced garlic and stir-fry until fragrant, then add oyster sauce and continue to stir-fry thoroughly, then add a little cooking wine, sugar, MSG, and pepper and mix well.

This kind of seasoning is suitable for people who don't like spicy food. It should be used with fresh main ingredients such as mutton, beef, live shrimp, clams, and river mussels.

(3) Red oil garlic paste: Fry Sichuan chili sauce into red oil, add a little sugar, light soy sauce, vinegar, MSG, and raw garlic paste and mix together.

This seasoning is spicy and fragrant, suitable for a variety of people's tastes. It is suitable with fish, kidneys, gizzards, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

(4) Strange flavorings: red oil chili sauce, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, MSG, etc.

Preparation method: First chop the red pepper into fine pieces, add vegetable oil in the pot and heat it to 90% heat, add the finely minced pepper, stir-fry it thoroughly and pour it into a bowl, then add other ingredients and mix together to form a paste.

This kind of seasoning is mainly spicy and has a variety of flavors. It can be used with various meat and vegetable dishes and other main ingredients.

(5) Curd curd sauce: First crush the red curd curd, add a little cold boiled water and mix into a thin paste, then drain off the residue with clean gauze, put it in a pot and bring it to a boil, add a little sugar, monosodium glutamate, white wine and salt and mix well.

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This kind of seasoning is suitable for main ingredients such as fish and shrimp.

(6) Sesame paste: Mix sesame paste (or peanut butter) with cold boiling water into a thick paste, add a little sugar, salt, light soy sauce, pepper, monosodium glutamate, scallions, minced coriander, and sesame oil and mix.

This seasoning is suitable with clams, fish fillets, kidney fillets and various river seafood.

(7) Ginger juice: Peel and cut the ginger into pieces, add vinegar, sugar, light soy sauce, salt, MSG, add cold boiled water and mix well.

This seasoning is suitable with fish, shrimp, razor clams, conch, scales, etc.

(8) Sesame sauce: Add a small amount of cold boiled water to light soy sauce, mix with sugar, monosodium glutamate and sesame oil and serve.

This ingredient is suitable for all kinds of hot pot.

Ingredients for Sichuan Beef Hot Pot *Red oil pot bottom: 2 green onions, 1 piece of ginger, 15 cloves of garlic, plenty of dried red pepper, 10 grams of tempeh, 10 grams of Sichuan peppercorns, 2 star anise, 1 piece of cinnamon, 1 small handful of cumin,

3 fragrant leaves and 4 grass fruits.

*Big bone soup: 800 grams of tube bone, 1 piece of ginger, and about 20 peppercorns.

*Ingredients for shabu-shabu (processed in order): Qianzhang, tofu, crab sticks, soaked black fungus, enoki mushroom, flower mushroom, chrysanthemum, baby cabbage, potatoes, fat lamb slices, sweet potato vermicelli.

*Dipping sauce: 8 cloves of garlic, 3 green onions.