1, Chili

Don't think too complicated about the collocation of peppers. Pepper is fragrant but not spicy, spicy but not fragrant. The thick skin of incense is good in color, while the thin skin of spicy is average in color. A new generation of yellow pepper, Chongqing Shizhuhong, has good spicy taste and color, so these two kinds of peppers are used most. Generally, the base material is 100 kg of oil, and 15 kg to 35 kg.

2. Pepper

Many chefs think they know Chili, but in fact, 80% are Chili white. If you don't know the goods, buy expensive ones. Generally, the base material is 100 kg of oil, ranging from 2 to 4 kg.

3. watercress

There are hot pot douban and red oil douban You must use hot pot douban to make hot pot. Douban is very knowledgeable. It is recommended to give priority to expensive ones. In order to enhance the flavor of the sauce, 100 kg of oil is usually used above 100 kg.

4. Bean mother and child

In fact, it is fermented soybean, and it is also very learned, but it can be identified by fragrance, color, dryness, hardness and salt. It's expensive, usually 2 to 4 kilograms of oil 100 kilograms.

5. onions (surname)

There are leeks, fire onions, green onions, green onions, red onions and so on. Generally, onions are used together, which are common in onions and shallots, shallots and green onions. General oil 100 kg, 1.5 kg to 3 kg.

Step 6 be interesting

Generally, the dosage is 100 kg of oil 1.5 kg to 5 kg.

Extended data:

Matters needing attention

1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.

2. Hot pot bottom material making In the frying process, it should be constantly turned with a spoon or spatula to make the raw materials evenly heated and avoid sticking to the pot.

3. Pixian watercress added in the process of making hot pot bottom material is mainly used for flavor enhancement, and Zanba pepper is mainly used for color enhancement, but both of them should be slowly parched to make their taste and pigment fully soluble in oil.

4. Adding rock sugar to the chafing dish bottom material can play a role of "brightening" the soup juice, while adding mash juice can promote the spicy taste in watercress and pepper and the fragrance in spices to fully seep out and dissolve into the oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.