Preparation and formula of hot pot. In life, many people like to eat spicy food, and some people eat hot pot in summer. Many people are curious about the various recipes of hot pot soup base. Let me look at the making and formula of hot pot with you.
Hot pot production and formula 1 1. Formula of raw materials and spices:
1200g butter, 500g salad oil, 500g Pixian watercress, 200g bullet pepper, 50g sweet pepper, 10g ginger, 5g onion, 5g garlic, 3g pepper, 2g black pepper, 5g rock sugar, chicken essence and salt; 2 star anise, 3g rhizoma Dioscoreae Septemlobae, cinnamon 1 piece, 2 Amomum tsaoko, 5g clove, 5g cardamom, 5g fennel and 3g Amomum villosum.
Second, the production method of spicy hot pot bottom material
1. Soak the spices in clear water for 30 minutes, rinse and drain;
2. Boil the bullet pepper and persimmon pepper in boiling water for 2-3 minutes, then take them out, drain them, and break them with a cooking machine to get Zanba pepper for later use;
3. Add salad oil to a clean pot and heat it until it is 7-8 ripe. Add butter to melt;
4. After the butter is completely melted, add ginger, onion and garlic and stir-fry, stir-fry the fragrance and turn to low heat;
5. Add Bazin pepper and Pixian watercress and stir-fry for 90 minutes. Stir-fried peppers turn slightly pale and the steam dries.
6. Add the spices soaked in water and stir fry for about 20 minutes;
7. Add pepper and black pepper, stir-fry until the steam is dry, and turn off the heat. The bottom material of spicy hot pot is ready.
8. Add the stock prepared in advance, bring it to a boil, and all kinds of dishes can be eaten.
Third, the cooking skills of spicy hot pot bottom material
1, grasp the heat in the process of making hot pot bottom material and keep frying on low heat;
2. Make dried pepper into Bazin pepper;
3. soak spices and peppers to remove bitterness and odor.
The above is the formula and making method of spicy hot pot bottom material that I summarized for you. Want to know more about hot pot bottom material, pay attention to Sichuan, a professional hot pot bottom material manufacturer. Before it's too late, let's have a try.
Hot pot making and recipe II. Wash crucian carp and fry both sides.
After the crucian carp is fried, add boiling water and cook for 5 minutes.
At the same time, blanch the chicken rack and vermicelli bones for later use, wash the ham, slice the ginger, cut the onion into sections for later use, and sprinkle with white pepper.
Pour all the cooked crucian carp soup, add water, and don't touch all the ingredients.
After the fire boils, turn to low heat for 3 hours and add water from time to time.
A completely simmered soup base is thick and milky white.
Put the onion, mushrooms, medlar and jujube in another pot and add the simmered soup.
This soup can be used as the base of seafood hotpot.
The production and formula of hot pot lasted for 3 weeks. On the basis of the original clear soup pot, red soup pot and mushroom soup pot, the master created six new pot bottoms with rich flavors, suitable for both large and small pots.
(a) Thailand Dongyin tribute pot ingredients:
50g of Thai hot and sour sauce, 50g of fresh squid, 50g of Le Jia sour soup, 5g of shrimp/kloc-0, 0g of fresh citronella and Thai pepper/kloc-0, 0g of shredded onion/kloc-0, 0g of mushroom/kloc-0, 6 cherry tomatoes (cut in half), 5 slices of lemon.
(2) ingredients of American ginseng chicken pot:
American ginseng 10g, old hen 500g, medlar ginger 5g, soup stock 2kg.
(3) ingredients of golden soup pot:
Dried dried dried seaweed and fresh shrimp 10g, dried scallop 5g, crab roe 15g, sliced onion, red pepper rings, chicken oil 8g, and broth 1kg.
(4) ingredients of silver soup pot:
Auricularia auricula, Pleurotus ostreatus, bean sprouts each 1 0g, onion segments and red pepper rings each 8g, chicken oil 6g, broth1kg.
(5) Ingredients in the soup pot:
20g of dried shrimps, 20g of dried shrimps, 20g of fresh shrimps, 20g of ham slices, 20g of scallops, 20g of chicken feet, 20g of crab roe, 20g of Monopterus albus and 2kg of turtle stock soup.
(6) Ingredients of sea coconut turtle pot:
30g of sea coconut, turtle 1 one, 20g of eel, 50g of fresh shrimp, 5g of medlar, 0g of jujube10g, 8g of onion and red pepper ring, and 5kg of broth 1.5 kg.