1. The traditional method of blending seven seasonings: sesame paste (two-eight sauce - 80% sesame paste, 20% peanut butter), soy sauce as the main ingredient, chives, soy sauce and tofu as the secondary ingredient, shrimp oil, a little cooking wine, and chili oil. Seven kinds of seasoning bowl on the table, thickening, the first put wine, shrimp oil, soy sauce, chives, stirring evenly, put soy sauce tofu, sesame sauce, stirring clockwise with a spoon, and finally, according to the requirements of the guests, put chili oil. This blend of seasonings, mixing evenly, and, because the liquid first, after the solid, mixing without staining the bowl. Clockwise mixing, firstly, the mixing seasoning does not scatter and does not diarrhea, and secondly, it means that Yudeju is one hundred percent smooth. In order to meet the needs of consumers and to emphasize the flavor of the seasonings, the traditional seasonings have been reformed in recent years. In addition to maintaining the traditional flavor of "pungent, spicy, brine, bad, fresh" ingredients, more prominent seasoning flavor. Yudeju's reformed and unified proportion and method of blending seasonings: 355 bowls of seasonings need to be blended as follows: Name Quantity Name Quantity Remarks Sesame sauce 10,000 grams Oyster sauce 310 grams Soy sauce 1250 grams Ajinomoto 150 grams Chives 4500 grams Soy sauce for tofu 2500 grams Pepper 100 grams Fish sauce 650 grams Sugar 300 grams Liquor 500 grams Thirteen spices 55 grams Chili oil, Pepper oil Feel free. Seasoning weight per bowl 100g. Of which: Sesame sauce 28.1 g Oyster sauce 0.9 g Remarks Soy sauce 3.5 g MSG 0.42 g Chives 12 g Pepper 0.21 g Soy sauce for tofu 7 g Sugar 0.63 g Fish sauce 1.8 g Thirteen spices 0.15 g Thirteen spices 0.15 g Thinly spiced rice wine 1.4 g As required, the chili oil in the Yudhuju Shabu Shabu Seasoning is to be used with a small milled sesame oil; the peppers are to be used with small chili peppers, and, prior to deep-frying, prepped: the entire pepper is broken with a knife, the chili pepper is to be used with a knife. The chili should be broken with a knife. Yudeju Shabu Shabu Seasoning consists of five flavors: sweet - sesame paste and peanut butter (in the ratio of 8:2), with the addition of sugar to enhance the sweetness; salty - soy sauce and soy sauce for tofu (with the addition of monosodium glutamate (MSG)); and sour --Sugar garlic (homemade six-clove sugar garlic sweet and sour); bitter - chives, wine (now added Chenpi, nutmeg, nutmeg, nutmeg, sannay, dahurica, etc. - are contained within the thirteen spices); pungent - chive blossoms, chili oil (now with the addition of pepper). At the same time, the characteristic fishy flavor of fish sauce combines with the aroma of the lamb itself, which in turn creates a unique fresh flavor. The simplest: sesame sauce + curd (chives + scallions, can be omitted) and then rotten a little way: Kawasaki + sesame sauce (taste is also good) winter season to eat hot pot, in addition to the main ingredients to choose fresh meat and vegetable dishes into life, with seasonings is also essential. Homemade "hot pot seasoning", so that not only for their own taste, but also in the "seasoning" to find fun it. Now introduces several kinds of seasoning, may wish to try. (A) stick material: sesame paste (or peanut butter) first with cold boiled water under the side of the thick paste, and then add a good fried red oil Sichuan hot sauce, soy sauce king, sugar, vinegar, monosodium glutamate (MSG), onion and ginger, sesame oil, and then adjusted into a thin paste that is made. This seasoning rich Sichuan spicy flavor, suitable for a variety of main ingredients such as vermicelli, tofu, vegetables, etc.. (B) oyster sauce material: pot into the vegetable oil, add garlic stir-fried, and then into the oyster sauce to continue to stir-fry through, and then add a little wine, sugar, monosodium glutamate, pepper can be mixed well. This seasoning is suitable for people who do not eat spicy, it is suitable with dipping lamb, beef, live shrimp, clams, mussels and other fresh ingredients. (C) red oil and garlic material: Sichuan hot sauce fried red oil, add a little sugar, soy sauce king, vinegar, monosodium glutamate, raw garlic together with mixing into. This seasoning spicy with flavor, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken, vermicelli, cabbage, spinach, tofu and other main ingredients. (D) strange flavor material: red oil sauce, onion and ginger, sugar, vinegar, soy sauce, pepper, monosodium glutamate. Method of production will first be cut fine red pepper, add vegetable oil in the pot burned to ninety percent of the heat, into the chili pepper finely chopped fried through the bowl, and then add other ingredients together and mixed into a paste that is made. This seasoning is mainly spicy, and a variety of flavors, suitable for a variety of meat and vegetarian dishes with the main ingredients can be. (E) milk preserved juice material: the first red milk preserved crushed, add a little cold water into a thin paste, and then use clean gauze to drain the slag, into the pot to boil add a little sugar, monosodium glutamate, white wine, salt can be mixed well. This seasoning is suitable for fish, shrimp and other main ingredients are good. (F) sesame sauce material: sesame paste (or peanut butter) with cold water while mixing into a thick paste, add a little sugar, salt, soy sauce king, pepper, monosodium glutamate (MSG), scallion white head, cilantro, sesame oil and mix and that is to become. This seasoning is suitable for clams, sliced fish, sliced waist and a variety of river food. (G) ginger juice material: ginger peeled and cut into pieces, add vinegar, sugar, soy sauce, salt, monosodium glutamate, and then add cold water and mix well. This seasoning is suitable with fish, shrimp, razor clams, conch, mealybugs and so on. (H) sesame oil: soy sauce king added to a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix into. This material is suitable for all kinds of hot pot.