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How to adjust the hot pot sauce
Sauce how to adjust

Don't look down on me, I'm a hot pot to adjust the three sauces of the person Oh, change the different flavors to eat is called cool, a kind of seasoning to eat in the end what is the meaning of.

Generally speaking, soy sauce and other water-based dipping sauces, low calorie, add a little green onion and ginger, the flavor is more suitable for seafood and other fresh ingredients.

Sesame sauce and peanut butter, rich in calcium, iron, vitamin E and other nutrients, and smooth and rich flavor. The only drawback is the high calorie content, so people who need to lose weight should eat less.

Scented oil, chili oil and other oily dipping sauces, suitable for use as a flavor, add too much, the bowl of oil will become body fat.

The following is the specific preparation method (taste especially great):

(a) stick material: sesame seed paste (or peanut butter) first with cold boiled water under the side of the thick paste, and then add has been fried in red oil Szechuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate (MSG), onion and ginger, sesame oil, and then adjusted to a thin paste that is made.

This seasoning is rich in Sichuan spicy flavor, suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes.

(2) 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 kind of seasoning is suitable for people who don't eat spicy food, and it is suitable for dipping lamb, beef, live shrimp, clams, mussels and other live fresh main ingredients.

(3) 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 is spicy and fragrant, suitable for a variety of people's tastes, suitable with fish, waist, gizzard, chicken, vermicelli, cabbage, spinach, tofu and other main ingredients.

(4) strange flavor material: red oil hot sauce, onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc..

Method of production will be the first red pepper cut fine, add vegetable oil in the pot to ninety percent of the heat, into the chili pepper finely chopped fried through the bowl, and then add the 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 vegetable dishes and other main ingredients can be.

(E) milk preserved juice material: first of all, the 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 kind of seasoning is suitable with fish, shrimp and other main ingredients is good.

(6) sesame sauce material: sesame sauce (or peanut butter) with cold boiled water while mixing into a thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate (MSG), scallion white head, coriander, sesame oil and mix and that is to become.

This kind of seasoning is suitable for clams, fish slices, waist slices and all kinds of river food.

(7) ginger juice: ginger peeled and chopped, add vinegar, sugar, soy sauce king, salt, monosodium glutamate, and then add cold water and mix well.

This kind of seasoning is suitable with fish, shrimp, razor clams, conch, mealybugs and so on.

(H) sesame oil: the king of soy sauce add a small amount of cold water and sugar, monosodium glutamate, sesame oil and mix to become.

If you want to eat hot pot at home, teach you the method of homemade hot pot base

Hot pot base frying recipe

Accounts for 1:

Dry chili pepper 5 kg, 15 kg of butter, salad oil or vegetable oil 10 kg.

Ingredients 2:

1 kg of small onion, 250 grams of Pixian bean paste, 150 grams of black beans, 150 grams of white wine (52 degrees), 500 grams of each large and small cumin.

Spices:

150 grams of cloves, 100 grams of grass berries, 100 grams of allspice, 50 grams of cinnamon, 200 grams of sennet, 200 grams of star anise, 100 grams of allspice.

Making:

1, chili peppers cut into two sections (remove the seeds, otherwise paste the pot and odor); spices soaked in white wine for a few moments and then dried or dried, broken into powder.

2, iron bucket under the water boiling, under the chili peppers to cook a little (if you want to spicy heavy, we need to cook a little shorter, but can not cook time is too long, otherwise it will be cooked), fish up, squeeze out the water, stranded into a coarse chili pepper noodles.

3, the pot put butter 10 kg, and then under the salad oil or cooked vegetable oil, burned to eight, nine percent hot, take 17.5 kg of oil, poured into the just stranded chili pepper noodles, oil crispy chili pepper is not dry spicy.

4, the pot to stay 2.5 kg of oil, into the small onion section, dip fried and cooled down for 1 minute, and then fish up the small onions, another use.

5, and then under the PI County bean paste, stir fry 50 seconds over a small fire, then under the black beans stir fry 20 seconds over a small fire, under the hot chili pepper just now, stir fry the pan over a large fire (be sure to use a large fire, otherwise the spicy flavor can not be), and then turn to a small fire, under the powdered spices stir fry for 40 minutes over a small fire, pour 150 grams of white wine (fragrance), and finally put into the large, cumin 500 grams each.