The simple method of incense pot is a common dish in the recipe of gourmet Jie hot pot bottom material. The taste of incense pot belongs to spicy taste, and the method belongs to dry burning, but how to make incense pot is the best, mainly depending on your own taste habits to adjust the details. Let yourself follow your feelings and make this incense pot ~ ~

The seemingly rich dishes are actually as simple as one dish and one meal, leaving you no choice. A lot of dissatisfaction in life comes from too many choices, so if you have no choice, you will be happy and satisfied.

In today's rich eating and drinking, we suddenly found the most primitive desire and satisfaction in front of the incense pot.

Spicy incense pot:

Materials:

There are a wide range of materials for spicy incense pots, and all the materials that are basically suitable for frying can be used to make spicy incense pots, but they need to be treated in advance, that is, boiled in water. The materials of spicy incense pots can be divided into the following categories, and you can choose according to your own preferences.

Vegetables: green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, konjac, etc.

Meat: pork belly, lunch meat, bullfrog, eel, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc.

I used mushrooms, Pleurotus ostreatus, lotus root slices, green bamboo shoots, fungus, pork belly, celery and cauliflower in this spicy pot.

Seasoning:

(The amount of 800 grams can be increased or decreased according to your own material, but I don't think each dish should be too much, 50- 100 grams is almost the same, and a pot of 6-8 varieties is better. )

Seasoning of spicy incense pot:

100ml of five sesame oil, 2 tablespoons (30ml) of Pixian watercress (chopped), 50g of chafing dish seasoning, 80g of dried chili, 15g of ginger slices, 20g of garlic, 15g of onion, 1 tbsp of cooking wine (1tbsp.

Five kinds of sesame oil materials:

2 pieces of star anise, 5g of pepper, Tsaoko 1 piece, dried pepper 10g, 5g of fennel, nutmeg 1 piece, kaempferia kaempferia 1 piece, cinnamon 1 piece, 2 pieces of fragrant leaves, and oil.

Exercise:

1, let's talk about the practice of five kinds of sesame oil. This oil will be particularly fragrant because it absorbs the flavor of spices. Besides frying spicy incense pot, it can also be used to make boiled fish and cold salad. Practice: Practice: put oil in the pot, add star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat over low heat until the spices are brown. Remove the spices and use oil for later use.

2. Processing the raw materials of spicy incense pot, removing the roots of Pleurotus ostreatus, washing and cutting into small pieces; Rooted mushrooms, washed and cut into small pieces; Peel green bamboo shoots, wash and cut into thick strips; Peel lotus root, wash and cut into thin slices; Soak Auricularia auricula in water, remove pedicles and wash; Pork belly peeled and sliced; Remove the old leaves from celery and cut into sections; Pick cauliflower into small flowers and wash it. In a word, all the materials to be made are preliminarily processed.

3. Boil the other materials except pork belly in boiling water in turn, and pay attention to the heat. Materials with crisp taste, such as green bamboo shoots, can be boiled a little, not too soft. Most of the materials for making spicy incense pots need to be processed in advance, boiled or fried, which is convenient and quick to stir fry. The processed materials should be drained, or the spicy incense pot will be flooded.

4. Wipe the surface of dried pepper with a wet towel and cut into sections. You don't need pepper seeds. If you use that kind of bell pepper, you can not cut it.

5, the pot is hot, add five sesame oils, add dried peppers after heating, be careful not to fry and change color, remove the oil immediately after turning red and fragrant, and drain the oil for use.

6. Add pork belly and stir fry to get oil. Stir-fry something delicious slowly. If you don't like pork belly, you can directly fry Pixian watercress and hot pot seasoning.

7. Add Pixian watercress and hot pot seasoning, stir-fry red oil and fragrance.

8. Add ginger slices and garlic and saute until fragrant.

9. Put the materials in order, first put the heat-resistant ones (such as mushrooms and cauliflower), and then put the heat-resistant ones (such as green bamboo shoots). Stir well with hands and feet, add cooking wine and stir well.

10, fry the peppers in advance. Add sugar, salt (depending on the situation, there is salt in the seasoning of douban and hot pot) and chicken essence (according to everyone's taste) to taste, stir well, put it in a big bowl, and add sesame and coriander.

Say a few more words:

1, because I used pepper in the spice oil, I didn't put pepper in the spicy pot. I don't like the feeling of picking or biting peppers when I eat.

2. Most of the materials for making spicy incense pots need to be processed in advance, boiled or fried (sweet potato chips, potato chips, etc. ), easy to stir fry quickly. The treated materials should be drained.

3, spicy incense pot actually has no technical content, in addition to seasoning, but also pay attention to the temperature of the materials, to be crisp and soft, otherwise it is not delicious.

Try it quickly and make a spicy pot that belongs to you.