Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, a little shrimp oil and cooking wine, and Chili oil is free.

Seven kinds of spices are served in a bowl. When blending, first put 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, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it 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 the 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

Sesame sauce 10000g oyster sauce 3 10g.

Soy sauce1250g monosodium glutamate150g

4500 grams of chives

Tofu brain 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 weighs 100g. These include:

Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.

3.5g soy sauce and 0.42g monosodium glutamate.

Leek flower 12g pepper 0.21g.

7 grams of soy bean curd and 0.63 grams of sugar.

Fish sauce 1.8g 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 pepper, and it should be pretreated before frying: crush 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). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Leek, cooking wine (now add tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Angelica dahurica, etc. -all included in thirteen incense); Leek, Chili oil (now add 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 (leek+chopped green onion, which can be omitted)

A little worse: Kawasaki+sesame sauce (which tastes good)

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 seasoning" not only suits your own taste, but also finds pleasure 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. It should be accompanied by 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 in red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added and stirred 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 powder, monosodium glutamate, etc.

Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir 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 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 sauce: Mix sesame sauce (or peanut butter) with cold boiled water into thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion, coriander powder and sesame oil and mix well.

This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.

(7) Ginger juice: Peel ginger and cut into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.

This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.

(8) Sesame soy sauce: Add a small amount of cold boiled water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil.

This material is suitable for all kinds of hot pot.