What is the common practice of making hot pot bottom material?
3 kg butter, 2 kg salad oil, 50 g Pixian watercress 1 kg liquor, 20 g fermented grains, 20 g Ziba sea pepper 1, 5 kg ginger 1 two garlic 1 two peppers 1.
5 Liangdouchi 15g Yibin Broken Rice Toothpaste 15g Crystal Sugar 1 Secondary Pepper Noodles 2 Liangcong 1 Liang3 inch Spice Formula: White buckle 5g Tsaoko 5g Sanay 3-5g Clove 3-5g Amomum villosum 5g Fragrant Fruit 5g Cumin 5g Cinnamomum cassia 5g Licorice 5g Branch 5g Lawn 5g Old Mouth 5g Gan Song 5g Chenpi 5. 5-8g of grass, 5g of star anise, 5g of fragrant leaves, 5g of groundsel, 8g of fennel and 5g of vanilla. How to make it: Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the peppers will swell. Prepare 2 woks, and put 9 samples (watercress, onion, ginger, 25g fermented glutinous rice wine, garlic, broken rice, water celery and lobster sauce rock sugar) into one wok and mix well.
In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while dripping oil to prevent the watercress from coking. Until the oil is completely soaked.
Then put the watercress on the fire and cook it on medium heat for about 10 minutes. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry with low heat. /kloc-After 0/5 minutes, add about 25 grams of white wine and continue to stir-fry until the moisture of each raw material is dry, then add spices and stir-fry until the raw materials are dry for 9 minutes and stir-fry for 5-5 minutes. .
How to make hot pot bottom material?
Hot pot seasoning: In winter, it is very important to eat hot pot. Besides choosing fresh meat and vegetable dishes as the main ingredients, we should also add seasoning.
Homemade "hot pot seasoning" not only suits your own taste, but also finds fun in "blending" materials! (1) Authentic Sichuan ingredients: First, mix sesame sauce (or peanut butter) with cold boiled water to make a thick paste, then add fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger, and sesame oil to make a thin paste. This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.
(2) Oyster oil: put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
(3) Garlic paste in red oil: Sichuan hot sauce is fried in red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added and stirred together. This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
(4) Odd taste: Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc. Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir it into a paste.
This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes. (5) Milk tofu juice: First, crush red milk tofu, add a little cold water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, add a little sugar, monosodium glutamate, white wine and salt and mix well.
This seasoning is suitable for main ingredients such as fish and shrimp. (6) Sesame sauce: Mix sesame sauce (or peanut butter) with cold boiled water into thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion, coriander powder and sesame oil and mix well.
This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood. (7) Ginger juice: Peel ginger and cut it into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.
This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales. (8) Sesame soy sauce: Add a small amount of cold boiled water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil.
This material is suitable for all kinds of hot pot. Sichuan-style beef chafing dish raw materials * Red oil pot bottom: 2 sections of green onion, ginger 1 slice, garlic 15 slice, a lot of dried red pepper, lobster sauce 10g, pepper 10g, 2 star anise, cinnamon 1 slice, fennel/fennel.
* Bone soup: 800g of bone, ginger 1 tablet, and about 20 pieces of pepper. * Rinsing materials (processed in sequence): thousands of pieces, tofu, crab roe, auricularia auricula, Flammulina velutipes, flower mushrooms, chrysanthemums, baby vegetables, potatoes, fat mutton slices and sweet potato vermicelli.
* Dip in juice: 8 cloves of garlic and 3 onions. Seasoning * Red oil pot bottom: peanut oil 150ML, 3 tablespoons of bean paste, bone soup 1000ML, salt and chicken essence.
* Bone soup: salt. * Garlic Chili sauce: homemade Chili sauce 1 teaspoon, soy sauce 1 teaspoon, vinegar 1 teaspoon and sesame oil 2 teaspoons.
* Red oil dipped in sesame paste: 2 tablespoons sesame paste, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sesame oil, 1 tablespoon red oil. Practice * Bone Soup 1: Put the pig bones in a cold water pot, remove impurities after the water boils, and take out the bones.
2: Put the pork bones into the pot, add warm water and sprinkle with pepper. 3: Add ginger slices, simmer for about 2 hours after the fire is boiled, and add salt when turning off the fire.
Try it quickly and make a Sichuan-style beef hotpot that belongs to you. The method of Sichuan beef hotpot is very simple, and it is a common dish in gourmet hotpot recipes. The flavor of Sichuan beef hotpot belongs to red oil flavor, and the method belongs to hotpot. But how to make Sichuan-style beef hotpot best depends on your own taste and habits. Let yourself make this Sichuan-style beef hotpot according to your feelings ~ * red oil pot bottom 1: chopped green onion, ginger slices, minced garlic, dried red pepper 1.
2: Heat oil in the pan, saute 1/2 amount of onion, ginger and garlic, fry until golden brown, and then take out. 3: Add bean paste and pepper to stir-fry until fragrant, add dried red pepper to stir-fry red oil, and then take it out.
4: Continue to add onion, ginger, garlic, whole dried red pepper and lobster sauce, and then add all the spices. 5: Stir-fry for a while and stir-fry the fragrance.
6: Pour bone soup, add salt and chicken essence and cook for about 10 minutes. * Dip in juice 1: press garlic with garlic press pliers.
2: Cut shallots. 3: Put the minced garlic into a small bowl, and then add the seasoning of garlic, pepper and hemp dipping juice in turn.
4: Put minced garlic into a small bowl, add seasonings dipped in sesame sauce and red oil in turn, and sprinkle with chopped green onion. Experience and feel * The bone of big bone soup is best to choose tube bone. Although there is a lot of meat in the straight row, there is less oil, and the stew is not so strong and tastes bad.
* Note that the bones should be put in a pot with cold water, so that more blood can be removed from the meat. Otherwise, the bone will contract quickly when it meets boiling water, locking the blood! This is mother's wisdom! Finally, put the soup salt, or the meat will be burned as firewood! * The amount of dried red pepper and pepper at the bottom of the red oil pot can be added according to your own taste. The bird added a lot of winnings, for fear of being too spicy, hehe! It's delicious! * Every step of the red fried pot bottom must be fragrant, otherwise the pot bottom will not be fragrant! Especially the addition of bone soup is very important. If not, you have to add water, but the taste will definitely be greatly reduced. Let's go
There is no denying that Sichuan Mala Tang is really delicious.
. Wow.
Oh, my God! It's too spicy.
What are the production steps of homemade hot pot bottom material?
What are the production steps of homemade hot pot bottom material? 1。
The material is big * * *, and you can use it just when you have the spice oil cooked before. If not, you can use vegetable oil or butter. The ratio of butter to vegetable oil can be greatly adjusted. 2。
All spices are soaked in water in advance for use. Cut tsaoko and cardamom with scissors for easy tasting. If there are green peppers, zui is good. You need to put more fresh ones. The water soaked with spices can be left on the hot pot. Method of making beibei hot pot bottom material 3.
Prepare Bazin sea pepper, remove seeds and cut into small pieces. I can only buy one kind of dried pepper, and it would be better if there are multiple varieties mixed. 4。
Soak the seedless pepper segments in clear water until they are soft, and keep the soaked pepper water for hot pot. 5。
Stir-fry soft peppers for later use. Not so bad. This is the prepared sea pepper. 6。
Heat all the oil in the pot, add onion, ginger and garlic, and bring to a boil over low heat. 7。
Cook until the surface is yellow and burnt. Method for making bottom material of Jiulongpo hot pot 8.
Then put Pixian watercress in oil and cook slowly for about 15 minutes. 9。
Add the prepared Bazin sea pepper and continue to cook for 15 minutes. 10。
Then add the soaked spices and cook for about 10 minutes. 1 1。
Add white wine, fermented glutinous rice, fermented soybean and rock sugar and cook for 5 minutes. 12。
Turn off the fire, add the onion, ginger and garlic that were fished out before, stew for 20 minutes, let it cool, and then put it in a fresh-keeping box for preservation. Just take a part when you use it. .
? What is the making method of chafing dish bottom material?
What is the making method of chafing dish bottom material? 1。
The material is big * * *, and you can use it just when you have the spice oil cooked before. If not, you can use vegetable oil or butter. The ratio of butter to vegetable oil can be greatly adjusted. Xiaolongkan hot pot bottom material II.
All spices are soaked in water in advance for use. Cut tsaoko and cardamom with scissors for easy tasting. If there are green peppers, zui is good. You need to put more fresh ones. The water soaked with spices can be left on the hot pot. Soil pig hot pot bottom material 3.
Prepare Bazin sea pepper, remove seeds and cut into small pieces. I can only buy one kind of dried pepper, and it would be better if there are multiple varieties mixed. 4。
Soak the seedless pepper segments in clear water until they are soft, and keep the soaked pepper water for hot pot. 5。
Stir-fry soft peppers for later use. Not so bad. This is the prepared sea pepper. 6。
Heat all the oil in the pot, add onion, ginger and garlic, and bring to a boil over low heat. 7。
Cook until the surface is yellow and burnt. 8。
Then put Pixian watercress in oil and cook slowly for about 15 minutes. 9。
Add the prepared Bazin sea pepper and continue to cook for 15 minutes. 10。
Then add the soaked spices and cook for about 10 minutes. 1 1。
Add white wine, fermented glutinous rice, fermented soybean and rock sugar and cook for 5 minutes. 12。
Turn off the fire, add the onion, ginger and garlic that were fished out before, stew for 20 minutes, let it cool, and then put it in a fresh-keeping box for preservation. Just take a part when you use it. .
How to make hot pot bottom material at home?
Ingredients: butter 1500g, bean paste 1000g, rapeseed oil 1000g, dried pepper 1000g, pepper 100g, bean sprouts 100g, wine grains. 5 grams of Amomum villosum, 5 grams of clove, 5 grams of white buttons, 5 grams of Amomum tsaoko, 5 grams of Anemarrhena asphodeloides, 5 grams of vanilla, 5 grams of Senecio scandens, 5 grams of fragrant leaves, 5 grams of cinnamon, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of old buttons, 5 grams of citronella, 5 grams of Gan Song, 5 grams of licorice, 5 grams of branches and 5 grams of grass. Operating steps: 1.
2, clean, soak in water for 20 minutes. 3. Clean peppers and prickly ash, soak them in clear water a little, and then control the excess water.
4. The soaked spices are controlled to remove excess water and made into sawdust with a cooking machine. 5. Put the pepper into the cooking machine and break it.
6, broken rice buds, lobster sauce, bean paste, put into the cooking machine and mix well. 7. Pour rapeseed oil into the pot, add spices to the cold oil, and simmer for 10 minutes on medium and small fire to get the fragrance.
8. Boil the butter from another pot and remove the oil residue. 9. Filter the oil in the cooked seasoning pot into the cow oil pot.
10, add finely chopped rice sprouts, lobster sauce, bean paste, pepper and pepper, and cook for half an hour. 1 1. Add the filtered spices and cook for half an hour on medium heat.
12, add white wine, fermented grains and pickled peppers and cook for another half an hour. 13, boil and put into the container.
The easiest way to make hot pot bottom material at home
Family hot pot practice
Step 1: Boil soup.
Two kilograms of pig bones, washed and mashed; An old duck, washed and gutted. Add cold water to the pot until it is submerged (add enough cold water to everything, not in the middle).
(1) used as red soup: add appropriate amount of onion, ginger (beaten pine) and garlic, stew for 2-3 hours with low fire, and oil will be produced, and the soup will be clear in color and filtered. Put the bottom material of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, and cook until the bottom material melts before washing vegetables.
(2) Clear soup: add a proper amount of onion, ginger and garlic, cook and stew until the soup is milky white, mellow and fresh, drain the residue, and add salt chicken essence to make a white soup.
Step 2 prepare food:
Wash vegetables, remove roots and peel; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.
Three. A dish used for seasoning
Generally, it is sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. They are prepared according to their own tastes.
After the soup is boiled, people can sit around and eat it. Usually eat meat first.
Want to make hot pot at home, how to make the bottom material? Or buy something delicious?
Little sheep's
Family hot pot practice
Step 1: Boil soup.
Two kilograms of pig bones, washed and mashed; An old duck, washed and gutted. Add cold water to the pot until it is submerged (add enough cold water to everything, not in the middle).
(1) used as red soup: add appropriate amount of onion, ginger (beaten pine) and garlic, stew for 2-3 hours with low fire, and oil will be produced, and the soup will be clear in color and filtered. Put the bottom material of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, and cook until the bottom material melts before washing vegetables.
(2) Clear soup: add a proper amount of onion, ginger and garlic, cook and stew until the soup is milky white, mellow and fresh, drain the residue, and add salt chicken essence to make a white soup.
Step 2 prepare food:
Wash vegetables, remove roots and peel; Meat should be cut into large slices; Thick slices of luncheon meat, ham sausage, etc. ; Cut the potatoes into thick slices and plate them separately.
Three. A dish used for seasoning
Generally, it is sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. They are prepared according to their own tastes.
After the soup is boiled, people can sit around and eat it. Usually eat meat first.
Self-made nutritious hot pot bottom material
Brief introduction: main ingredients: dried Agrocybe aegerita and dried Boletus; Accessories: dried mushrooms, tomatoes, red peppers, Flammulina velutipes; Seasoning: salt, monosodium glutamate, sugar, vinegar, mushroom powder; Cooking method:1; Wash Agrocybe aegerita, Lentinus edodes and Boletus with clean water, put them in the pot 10 minute and take them out for later use; 2. Pour the cooked mushroom soup into a casserole, add salt, mushroom powder and monosodium glutamate to boil, then add Flammulina velutipes, fresh mushrooms and shallots and continue to cook for a while to form a mushroom soup base; 3. Peel four tomatoes, put them in a blender, add chopped red peppers and break them together. Add a little oil to the pot, heat, pour in tomato juice, stir-fry with low fire until the color is red and bright, add salt, sugar and vinegar, turn over the pot and add Flammulina velutipes, and boil with low fire to get the tomato hot and sour pot bottom material.
What if I make my own hot pot?
Practice of self-made chafing dish bottom material (1)
material
Chicken, dried mushrooms, red dates, ginger slices, salt.
working methods
1. Wash the chicken and mushrooms, put them into the soup pot together with red dates and ginger slices, add appropriate amount of water, bring them to a boil with high fire, and add a little salt to taste.
2. Cook for about 10 minutes. When the chicken is cooked, you can put in other side dishes. Of course, you can also have some soup first.
Tip: This is the way we eat hot pot in our family, which is rather light, but because it is a chicken raised at home, the chicken is delicious and the soup is very sweet. If you like spicy food, you can add Laoganma or other Chili sauce to your bowl.
Homemade hot pot bottom material
Practice of self-made chafing dish bottom material (2)
material
Cooking oil, butter, soy sauce, bean paste, Ciba pepper, lobster sauce, ginger, garlic, bean sprouts, pepper, tsaoko, fennel, vanilla, nutmeg, fragrant fruit, star anise, cumin, pepper, Anemarrhena asphodeloides, fermented grains, cooking wine, pepper and clear soup.
working methods
1. ignite in the pot, pour in cooking oil (about half a pot), heat the oil to about 100 degree, and add butter and lard;
2. Pour bean paste, Bazin pepper, ginger, garlic, lobster sauce, bean sprouts, pepper, sugar and broth into the pot and cook for 40 minutes;
3. After the pot is boiled, pour in all seasonings and cook for about 40 minutes, then add salt, onion, chicken essence, fermented grains, cooking wine and pepper.
Tip: this is the bottom material of Chongqing red soup hot pot. It has a lot of ingredients, a heavy taste, and of course it smells good.
In fact, there are many ways to make hot pot bottom material, depending on how each family likes it. For example, our family likes to use chicken, and then it is lighter.
How to make hot pot bottom material? Do you want to add water?
The bottom material of hot pot is made without water.
Method for making chafing dish bottom material: Material preparation: 500g rapeseed oil, 250g butter, 20g cinnamon 15g, 20g star anise, 0/0g kaempferia rhizome/kloc-0, 0g fennel 10g, 2 tsaoko, 2 fragrant fruits, 3g fragrant leaves, 3g cloves and 65438+65438 cardamom. Step 1: Cut the onion, ginger and garlic into small pieces, and put the crystal sugar and various seasonings into a bowl for later use.
Step 2: (Chili preparation) 300g fresh Chili is boiled for 2 minutes. Step 3: (Pepper preparation) Chop the drained peppers for later use.
Step 4: (Stir-fry the base material) Pour the rapeseed oil and butter into the pot and heat it over medium heat until it bubbles. Step 5: Add cinnamon, star anise, kaempferia kaempferia, fennel, tsaoko, fragrant fruit, fragrant leaves, clove, cardamom and other spices into the pot.
Step 6: (Stir-fry the base material) After 4 minutes, put the minced onion, ginger and garlic into the pot. Step 7: (stir-fry the bottom material) Add the broken rock sugar and stir-fry for 5~ 10 minutes on low heat.
Step 8: (Stir-fry the bottom material) Add dried Zanthoxylum bungeanum and stir-fry for 2 minutes. Step 9: (stir fry the base material) Then add the bean paste and continue to stir fry until red oil appears.
Add bean paste and continue to stir-fry: stir-fry until red oil appears: Step 10: (stir-fry the base material) Add chopped fresh peppers. Step 11: (stir-fry the bottom material) until the water is fried dry and the bottom material of the hot pot is finished.
Tips: remember to stir the bottom of the pot carefully during cooking, so as not to paste the bottom, otherwise it will lead to the failure of making hot pot bottom material.