Hot Pot Base Ingredients
Main Ingredients:
Duck's Palm 250g Beef 200g Pork 200g Duck Intestine 150g Soybean Sprout 200g Mushroom 150g Vermicelli 150g Spinach 100g Flat Mushroom 100g Winter Melon 300g Tripe 250g Yellow Throat 100g
Soup Ingredients:
Soup Ingredients. p>
Walking Chicken Chicken 500g Pork Chop 500g Pork Bone 500g Ginger 25g Pork 100g Chicken Breast 75g
Seasoning: Salt 5g MSG 2g Wine 20g.
Clear soup hot pot base production steps
1, the system of soup
Chicken, pork ribs, pork bones, wash, put into the boiling water, cook the bleeding water, fish out and wash with water. Put into a pot, add 3000 grams of water, boil with high heat, beat off the foam and then switch to a small fire to stew out the flavor. Ladle out 300g of stewed fresh soup to cool.
Chicken breast and net pork minced, respectively, with 100 grams of fresh broth stirred, the remaining broth placed on the fire to boil 2, with the processing
Maw's tripe washed, torn off the fascia, open section, up the slice, rinsed with water. Beef throat blisters, tear the membrane open strip. Beef, pork across the sinews cut large thin slices. Duck intestines with salt repeatedly kneaded, remove the mucus, wash with water, and turn out the oil side, use bamboo chopsticks square head to scrape off the oil, into the boiling water quickly scalded, fish out and cut section for use. Wash the duck palm, remove the rough skin. Peel and slice winter melon. Wash all kinds of vegetables, drain. Above all kinds of ingredients and seasonings into a plate, placed around the hot pot.
3, eat, duck palm can be the first pot to cook up. Prepare a flavor plate, dish with sesame oil, garlic, salt, monosodium glutamate and so on. Meat first, then vegetarian, casual hot food.
Beef bones clear soup hot pot soup base practice
1, chopped into small pieces of beef bones cleaned, put into the cold water pot to cook, the water boiled after floating to remove the blood froth (generally skim 3-4 times).
2, pour the bone broth into the pressure cooker, add 1 small piece of ginger, 1-2 green onions, drop a few drops of vinegar, cooking time according to taste their own control.
Warm tips: stewed beef bones in the pot, the water should be added once enough, can not be added in the middle; stewing time do not put salt, to eat when then add.
Hummus clear soup hot pot base practice
1, supermarkets to buy Yangzai soup spare.
2, add water to the pot, and when the water boils, put in the mutton, haggis, mutton bones, burn with high heat, scoop out the floating foam, and then add Angelica dahurica, cinnamon meat, grass berries, tangerine peel, almonds, etc., and at the same time increase the green onion, ginger, and then simmer for more than 1 hour.
3, when serving, take the soup pot of cooked lamb and mutton and mutton chopped into a bowl, and then filled with mutton soup, plus minced garlic cloves, spicy oil.
Tips on how to make clear soup hot pot base
The key to making clear soup hot pot base is to have top quality raw materials and a fine process. The various main ingredients of the hot pot base should be evenly sliced and of the same thickness; the broth and salt should be added halfway through eating the hot pot.
Chongqing hot pot base
Main Ingredients:
400 grams of butter, 100 grams of vegetable oil, 150 grams of Pixi County Bean Paste, 150 grams of dried chili peppers, white wine 10 grams of mash 25 grams of ginger 23 grams of green onions 15 grams of shallots 10 grams of garlic 20 grams of fresh peppercorns 20-25 grams (if there is no available dry peppercorns 8 grams of white wine soaking), 10 grams of edamame beans, brown sugar 15g
Spices:
5g of white buckle, 5g of strawberry, 3-5g of Sannai, 3-5g of cloves, 5g of sand nuts, 5g of allspice, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of dandelion, 5g of pai gao, 5g of buckle, 5g of licorice, 5g of cinnamon, 5g of Chenpi, 5g of pulverized bean curd, 5g of lemongrass, 5-8g of star anise, 5g of allspice, 5g of thyme, 8g of fennel, 5g of cumin. Vanilla 5 grams
Key ingredients:
Butter, mash, white wine, rock sugar, green peppercorns
Making Zipa sea pepper
Materials: 150 grams of dried chili peppers (you can choose millet pepper, seven-star pepper, bullet head of 50 grams each, if not conditional on one of them), 250 ml of water.
Preparation:
1.150 grams of dried chili pepper after cleaning, water first soaked for half an hour.
2. soaked chili pepper with scissors cut into small sections spare.
3. After soaking the chili peppers, fish them into a pot, add a cup of water, bring the water to a boil and then turn down the heat to cook for 5-10 minutes, so that the chili peppers are fully softened and the excess water in the pot is basically finished;
4. Pour the chili peppers into a blender.
Start simmering the base
Wash the various spices in advance and soak them in warm water to remove the herbal flavor.
If you are using raw vegetable oil, first boil the oil until it smokes, then turn off the heat and let it cool for a few minutes before adding the butter and slowly simmering it.
After the oil is all simmering and you can feel the temperature of the oil, add the green onions, ginger, and garlic and fry on a low flame of about 120-130 to bring out the flavor.
After about 5 minutes, fish out the wilted onion, ginger and garlic.
Add the bean paste and simmer, stirring gently to prevent it from sticking to the pan;
Add half of the sea peppers and simmer for 15 minutes at about 100 degrees of vigor.
Add half of the poi sea peppers, stir and the oil temperature will drop, continue to simmer for another 15 minutes, keeping the oil temperature at about 90-100 degrees.
Drain most of the water from the soaked spices and add them to the pot by slightly smashing them with a stone hammer.
At the same time, add the previously fried onion, ginger and garlic, pour in the white wine, and while stirring, simmer for 15-20 minutes at about 80 degrees over low heat.
10. Add fresh green peppercorns (or dried peppercorns soaked in white wine) and edamame.
11. Simmer for another 5 minutes and finally add the mash and rock sugar.
12. Simmer on low heat for the last 5 minutes or so and turn off the heat.
13. Simmer the hot pot base out, natural cooling to cool down, and then divided with a plastic box, frozen storage. You can use it as you like.
Fish head hot pot
Raw materials:
Chub head 1 (about 800 grams), 200 grams of tender cabbage heart, 4 pieces of tender tofu, tofu foam 10, 60 grams of leeks, cooked mushrooms 6, 10 grams of carrots, 10 grams of ginger, 30 grams of peanut oil, 5 grams of wine, 1000 grams of broth, salt to taste.
Fish head hot pot practice:
(1) fish head gill, wash, wipe dry with a clean cloth; tender cabbage heart, leeks clean, cut section; ginger pat broken; tofu bubble each cut into two halves; tofu cut salted two centimeters square block.
(2) frying pan is hot, put 15 grams of peanut oil burned to smoke, down into the ginger stir-fry, and then add the tender cabbage heart segment fried soft and removed. The original frying pan and then add peanut oil, hot, down into the fish head, fried to both sides of the yellow, cooking wine, add broth, put ginger, salt, stewed fresh flavor after pouring into the hot pot. Four weeks around the next tender cabbage heart, vegetables on the mushroom, carrots, tofu block, tofu bubble, injecting broth, seasoned with salt, cover the pot and cook for a few minutes, while cooking, while eating under the leeks.
How to make curry hot pot soup base
Ingredients:
1 onion, 4 cloves of garlic, 2 potatoes, 1 box of beef, tomatoes, green peppers, red peppers, other vegetables
Seasoning ：
1 tbsp wine, 5 tbsp curry powder, 1 tsp salt, ? tbsp sugar, 1 can of coconut milk, 1 tsp paprika, 3 bowls of broth
Method:
1. Wash and dice onion and garlic; peel potatoes and cut into cubes.
2. Stir-fry the onion and garlic in 2 tbsp oil, then add the potatoes, bring all the seasonings to a boil, reduce the heat and cook until the potatoes are cooked and soft, then add the beef cut into small pieces.
3. Reduce heat and cook for 5 minutes. Add tomatoes, green or red bell peppers, or other vegetables to the pot and cook through.
Tips:
1. Curry hot pot in addition to beef, you can also add seafood, such as grass shrimp, cuttlefish, etc., but to be boiled and eaten.
2. When there is no broth, boiling water can be used instead. Coconut milk has a special aroma and oil, so the broth does not need to be too greasy.
Mushroom hot pot soup base
Ingredients:
Lard, salt, ginger, green onion, pepper, wild mushroom chicken thick soup hot pot base moderate.