Question 2: how to adjust the bottom material of hot pot to be the best? 1. Preparation methods of seven traditional condiments:
Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and tofu, a little shrimp oil and cooking wine, and Chili oil is free.
Seven kinds of spices are served in a bowl. When mixing, add cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.
The seasoning blended in this way is stirred evenly, because the liquid is put first and the solid is put later, so it will not touch the bowl when stirring. When stirred clockwise, one stirred seasoning will not loose and loose, and the other means that Yudeju is smooth.
In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of seasoning.
Seasoning proportion and method of Yudeju after innovation and unification;
The condiments needed to prepare 355 bowls of condiments are as follows:
Nominal quantity Nominal quantity remarks
Sesame sauce10000g oyster sauce 3 10/0g
Soy sauce1250g monosodium glutamate150g
4500 grams of chives
Soybean bean curd 2500g pepper100g.
650g fish sauce and 300g sugar.
500 grams of cooking wine, 55 grams of thirteen incense.
Chili oil and pepper oil are optional.
Each bowl of seasoning weighs100g. These include:
Matters needing attention of sesame sauce 28.65438+ oyster sauce 0.9g
Soy sauce 3.5g monosodium glutamate 0.42g.
Chopped green onion12g pepper 0.2 1 g.
7 grams of soy bean curd and 0.63 grams of sugar.
Fish sauce1.8g shisanxiang 0.15g diluted with water.
Cooking wine 1.4g
According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small peppers and be pretreated before frying: break the whole pepper with a knife.
Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2), and now in order to enhance the sweetness, soft sugar is added; Salty-soy sauce, soy bean curd (monosodium glutamate has been added); Sweet and sour garlic (homemade big six-petal sweet and sour garlic); Bitter taste-chives and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Radix Angelicae Dahuricae, etc. Added-all contained in thirteen incense); Chives, chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.
The simplest: sesame sauce+fermented bean curd (chives+chopped green onion, which can be omitted)
Almost: Kawasaki+sesame sauce (delicious)
It is very important to eat hot pot in winter. In addition to using fresh meat and vegetables as the main ingredients, it is also important to add seasonings.
Homemade "hot pot bottom material" is not only suitable for your own taste, but also can find fun in "blending" materials.
Here are some seasonings. I hope you can have a try.
(1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form 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, and should be mixed with live and fresh main ingredients such as mutton, beef, shrimp, clams and mussels.
(3) Garlic paste in red oil: Sichuan hot sauce is fried with red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added to mix 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, monosodium glutamate, etc.
Practice: First, cut the red pepper, add vegetable oil to the pot and heat it to 90% heat, add fine pepper and stir it thoroughly, then pour it into a bowl, then add other ingredients and mix 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 the red milk tofu, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, 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) ......》》；
Question 3: How to adjust the bottom material of hot pot to 1? The traditional blending method of seven seasonings: sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter), soy sauce as the main ingredient, chives and tofu as auxiliary ingredients, a little shrimp oil and cooking wine, and Chili oil for free. Seven kinds of spices are served in a bowl. When mixing, add cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests. The seasoning blended in this way is stirred evenly, because the liquid is put first and the solid is put later, so it will not touch the bowl when stirring. When stirred clockwise, one stirred seasoning will not loose and loose, and the other means that Yudeju is smooth. In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of seasoning. The proportion and method of seasoning blending after Yudeju's innovation and unification: the following seasonings are needed to blend 355 bowls of seasoning: name, quantity, name, quantity, remarks: sesame sauce10000g oyster sauce, 3 10/0g soy sauce1250g monosodium glutamate150g leek flower, 4,500g tofu pudding, 2,500g pepper/kloc-0. In which: sesame sauce 28. 1 g oyster sauce 0.9g remarks soy sauce 3.5g monosodium glutamate 0.42g leek flower1.2g pepper 0.2 1 g bean curd 7g sugar 0.63g fish sauce1.8g shisanxiang 0. 1。 5 grams of water diluted cooking wine 1 as required. Four grams. Pepper should use small peppers and be pretreated before frying: break the whole pepper with a knife. Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2), and now in order to enhance the sweetness, soft sugar is added; Salty-soy sauce, soy bean curd (monosodium glutamate has been added); Sweet and sour garlic (homemade big six-petal sweet and sour garlic); Bitter taste-chives and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Radix Angelicae Dahuricae, etc. Added-all contained in thirteen incense); Chives, chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor. The simplest way: sesame sauce+fermented bean curd (leek flower+chopped green onion, which can be omitted) is a little worse: Kawasaki+sesame sauce (delicious) eats hot pot in winter. In addition to choosing fresh vegetarian dishes as the main ingredients, it is also important to add seasonings. Homemade "hot pot bottom material" is not only suitable for your own taste, but also can find fun in "blending" materials. Here are some seasonings. I hope you can have a try. (1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form 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, and should be mixed with 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 with red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added to mix 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, monosodium glutamate, etc. Practice: First, cut the red pepper, add vegetable oil to the pot and heat it to 90% heat, add fine pepper and stir it thoroughly, then pour it into a bowl, then add other ingredients and mix 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 the red milk tofu, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, 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 paste: sesame paste (or peanut butter) is mixed with cold boiled water to form a thick paste.
Question 4: How to adjust the ingredients of Little Sheep Hot Pot? Mix sesame paste into paste, add salt and chicken essence, and then add a little sesame oil. Sauced tofu is also made into sauce, chives and Chili oil ... If you think your Chili oil is delicious, you can fry it yourself. If it's too much trouble, the shop will sell it.
Sugar and garlic are refreshing. Eating too much hot pot meat can make you feel refreshed by eating some sugar and garlic. Of course, don't forget to include some tea and brush your teeth after eating.
Question 5: How to eat hot pot? Before I went to college, I called it instant-boiled mutton.
Because in my life before 18, hot pot was instant-boiled mutton, cabbage hot pot, vermicelli and frozen tofu. This is a delicious sesame cake.
Only when I went to college did I find that instant-boiled mutton was just a branch of hot pot ... There were many things to wash ... The only unexpected thing was that nothing could not be washed. ..
Only then did I realize that the chafing dish can be made at home ... When I eat chafing dish outside, sesame sauce is even more delicious than what I bought in the supermarket.
So I've always wondered why so many people like to eat hot pot, and suddenly it's solved.
I remember one day, Xiaokang told me for some reason that Xiabu Xiabu shabu-shabu was delicious. That night, I dream of eating sipped and sipped. On the white wall, the thief wrote several big red letters with rough paint-two 32 set meals (as if it were the original words of Xiaokang).
Ha ha. I felt very humorous when I woke up.
Actually, I'm not crazy about hot pot. I just haven't eaten for a long time. I suddenly remembered it and wrote it.
I went out for dinner with my friend the day before yesterday, and he said that I had no fun because I could list a long list of things I didn't eat.
I talked to Bian today. Speaking of seafood? I haven't eaten fish for 2-3 months and shrimp for 2-3 years ... I remember eating crabs before I went to primary school. ..
Bian shouted, how do you live this life! ! !
But he is not the first person to exclaim, hee hee ~
So he began to give me a preliminary seafood education .. Show me some pictures of shells and something I can't describe. I won't say anything about eating them. I really haven't heard of or seen them. ..
The only shellfish food I remember is the crispy clam cream soup I had at Pizza Hut last time. I'm satisfied with everything, but I don't like the taste of clams inside. ..
Maybe I was born with seafood. ..
Beijing will be a sauna day from tomorrow. Although I hate it, it's summer in Beijing. Ha ha. Otherwise, it really feels like spring is like summer, and summer is like autumn. ..
Tomorrow, Qi will return to Beijing. Humorously, he went to the suburbs these days. I thought it would be hot in Beijing. I always said he was lucky. I didn't expect heavy rain these days. Ha ha. As soon as he came back, I went to the sauna. ..
Today, their court training is defined by me as the great friendship between single men and women ... The little 200 graduates of Xiaoshu Xiaozhu haven't gone to work yet, so it's quite interesting to take them to the wilderness to cultivate their feelings first ... After all, these comrades are screened at all levels before they can enter the court ~ Their quality can't be too bad and their looks can't be too ugly ... except for Nuo Nuo brothers ... Hehe ~ ~ ..
Okay, long time no see. Get ready for bed. ..
I went to bed early and got up early these days, so I am sleepy every day.
By the way, do you know the example that I said I had many problems in other places? How vivid! ..
kneel down ...
Question 6: Let's talk about how to adjust the bottom material of hot pot and the blending method of 1 and the traditional seven seasonings:
Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and tofu, a little shrimp oil and cooking wine, and Chili oil is free.
Seven kinds of spices are served in a bowl. When mixing, add cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.
The seasoning blended in this way is stirred evenly, because the liquid is put first and the solid is put later, so it will not touch the bowl when stirring. When stirred clockwise, one stirred seasoning will not loose and loose, and the other means that Yudeju is smooth.
In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of seasoning.
Seasoning proportion and method of Yudeju after innovation and unification;
The condiments needed to prepare 355 bowls of condiments are as follows:
Nominal quantity Nominal quantity remarks
Sesame sauce10000g oyster sauce 3 10/0g
Soy sauce1250g monosodium glutamate150g
4500 grams of chives
Soybean bean curd 2500g pepper100g.
650g fish sauce and 300g sugar.
500 grams of cooking wine, 55 grams of thirteen incense.
Chili oil and pepper oil are optional.
Each bowl of seasoning weighs100g. These include:
Matters needing attention of sesame sauce 28.65438+ oyster sauce 0.9g
Soy sauce 3.5g monosodium glutamate 0.42g.
Chopped green onion12g pepper 0.2 1 g.
7 grams of soy bean curd and 0.63 grams of sugar.
Fish sauce1.8g shisanxiang 0.15g diluted with water.
Cooking wine 1.4g
According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small peppers and be pretreated before frying: break the whole pepper with a knife.
Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2), and now in order to enhance the sweetness, soft sugar is added; Salty-soy sauce, soy bean curd (monosodium glutamate has been added); Sweet and sour garlic (homemade big six-petal sweet and sour garlic); Bitter taste-chives and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Radix Angelicae Dahuricae, etc. Added-all contained in thirteen incense); Chives, chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.
The simplest: sesame sauce+fermented bean curd (chives+chopped green onion, which can be omitted)
Almost: Kawasaki+sesame sauce (delicious)
It is very important to eat hot pot in winter. In addition to using fresh meat and vegetables as the main ingredients, it is also important to add seasonings.
Homemade "hot pot bottom material" is not only suitable for your own taste, but also can find fun in "blending" materials.
Here are some seasonings. I hope you can have a try.
(1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form 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, and should be mixed with 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 with red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added to mix 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, monosodium glutamate, etc.
Practice: First, cut the red pepper, add vegetable oil to the pot and heat it to 90% heat, add fine pepper and stir it thoroughly, then pour it into a bowl, then add other ingredients and mix 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 the red milk tofu, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, 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) ......》》；
Question 7: How to adjust the ingredients of the hot pot? There are small packages of hot pot ingredients for sale in the supermarket.
If you mix it yourself, it is cooking oil, bean paste, Chili powder and the like.
Question 8: 1, 100% pure sesame paste, 2 pieces of sufu and a small amount of fruit juice?
2, leek flower
3, oyster sauce, shrimp sauce, monosodium glutamate, salt, a little sugar.
Step 4: garlic
5. Cool and white
Tip: First use cold boiled water to adjust the fragrance of sesame sauce and fermented bean curd, and then add the remaining seasoning, the effect will be as good as outside.
Question 9: How to adjust the hot pot of Little Sheep? The bottom material of Little Sheep Hot Pot is carefully prepared with more than 60 kinds of superior nourishing condiments such as angelica, codonopsis pilosula and tsaoko. The soup at the bottom of the pot can be divided into broth and spicy soup. The special mutton for Little Sheep Hot Pot is fat-tailed lamb provided by Xilin Gol Natural Ranch in Inner Mongolia, which is pure natural and pollution-free. Each sheep is slaughtered by a professional manufacturer, and has been treated with advanced technologies such as acid discharge, tendon removal, skin adhesion removal, lymph removal, blood stain removal and cartilage removal. Therefore, its meat is not only tender and juicy, but also delicious and refreshing, especially because the natural pasture has not suffered any pollution, and its meat has been recognized as green food by the state, which is beneficial and harmless to the human body. More than 60 kinds of spices, such as Angelica sinensis, Codonopsis pilosula and Amomum tsaoko, were carefully blended in the bottom material of the pot, which was pure natural and pollution-free lamb in Ximeng that year. Make the soup rinse for a long time but not weak, and the meat rinse for a long time but not old. Long-term consumption can nourish, beautify and strengthen the body. Disposable pot bottom material is hygienic, safe and reliable. Due to the appearance of this soup, the traditional concept of "different opinions are difficult to adjust" has been changed in a certain sense.
Question 10: How to adjust the sesame sauce ingredients in the hot pot? Everything said downstairs is wrong. The sesame sauce ingredient in the hot pot restaurant is actually peanut butter. Peanut butter is sweeter and cheaper than sesame sauce. Therefore, sesame sauce ingredients in the industry are generally secondary preparations based on peanut butter. You can't add water when preparing ingredients. You should use oil to prepare ingredients. The ingredients prepared are very delicious. You can also prepare them with cooked salad oil or even sesame oil. However, some unscrupulous merchants use salad oil and sesame oil to make it, which can reduce the cost. If you do the above-mentioned fixed points well, and add leek flower fermented bean curd according to your personal taste, you can make such delicious small ingredients in hot pot restaurant.