1. wash all the vegetables, fungus and seaweed soak well
2. soak the vermicelli, and noodle ready
3. prepare the fire hot pot base, soybean sauce, chili peppers, peanuts, peppercorns, sesame seed sauce spare
4. prepare fire hot pot base, soybean sauce, chili peppers, peppercorns, sesame seed sauce spare
5. another pot to cook the noodles p>
4. Prepare hot pot base, soy sauce, chili, peanuts, peppers, sesame sauce spare
5. Another pot to cook noodles, noodles well under the fans
6. hot pot material pot of water after the release of a variety of vegetables, not good to cook the first, leafy vegetables after the release
7. deep-fried peanuts, cold oil under the peanuts, anti-battering, peanuts soak in water ahead of time peeling.
8. fry chili oil, first break the chili pepper, put it into a bowl, and then hit the oil heating to fast smoke, pour the hot oil in the chili pepper
9. Cooked noodles and fans into a pot, the vegetables and cooking vegetables in the bottom of the pot poured into the noodles, add sesame sauce, chili oil, peanut butter, sugar, vinegar, salt, chicken, you can eat a delicious spicy hot pot.
Homemade spicy hot pot recipe two
1), hot pot base ingredients:
1, three tablespoons of bean paste. 2, one tablespoon of edamame. 3, half a tablespoon of soy sauce. 4, half a tablespoon of mash juice. 5, pickled sauerkraut about three taels. 6, one tablespoon of peppercorns. 7, half a taels of dried chili peppers. 8, one or two green onions. 9, one or two garlic cloves. 10, one piece of ginger. 11, half a garlic. 12, One tablespoon of cornstarch. 13, salt, chicken essence moderate.
Hot pot spicy hot pot base practice:
1, ginger, garlic, finely chopped; pickled cabbage shredded; green onion cut into segments; garlic cloves cut into long segments.
2, the pot of oil burned to fifty percent hot, in turn into the pepper, dried chili pepper segment, ginger and garlic particles, soybean paste, edamame stir fry about half a minute on low heat, and then under the pickled cabbage with the stir fry about a minute and a half.
3, add about four pounds of pork leg bone soup.
4, after boiling under the soy sauce, mash juice, green onion, garlic cloves, salt, chicken essence, change to medium-low heat simmer for about ten minutes.
2) side dishes:
bamboo shoots, vermicelli, pork loin, kelp, dried tofu, fungus, vegetarian yellow throat, cabbage, enoki mushrooms, mushrooms, mushrooms, beef, bacon, lettuce, cauliflower, cilantro (the amount of side dishes to the number of people who dine on the number of people, but also according to personal preference with other ingredients).
Side dishes practice:
Bamboo shoots cut open under the boiling water pot to cook for five minutes, fish out and then floated on with clean water; strips of powder with hot water to soak and swell; dried beans cut into slices diagonally; fungus soaked and torn pieces; vegetarian yellow throat after cleaning a few times and then floated on with clean water;; Chinese cabbage cut crosswise into two sections; seaweed in the boiling pot of boiling water to cook for about half an hour and then floated on with clean water; mushrooms in half tore; bacon sliced; cauliflower after washing and cut a small dozen; Beef thinly sliced with salt, tender meat powder, dry starch to catch the flavor; pork loin thinly sliced with salt, dry starch to catch the flavor.
Homemade spicy hot practice three
1) Ingredients:
The raw material wearing bamboo sticks is standard, there can not wear bamboo sticks, such as: vermicelli, vermicelli, broad noodles, shredded seaweed and so on.
Seasoning:
20 pounds of butter; vegetable oil 5 pounds; Pixian bean paste 4 pounds; (Chao Tian Pepper) chili 2.5 pounds; 2 pounds of peppercorns; 2 pounds of rock sugar; 1 pound of ginger; green onions 0.5 pounds; star anise 0.1 pounds; licorice 0.5 two; Shannae 0.5 two; cinnamon 1 two; incense leaves 1 two; Wicked Sarsaparilla 20 grams; 0.8 white buckle 0.8 two; fragrant fruits 0.5 two; shagreen 0.5 two; comfrey 0.7 tael; clove 0.3 tael; gardenia 0.5 tael; grass fruit 0.6 tael; mash 2 bottles; tempeh 1 bag 100 grams; pepper 0.5 tael.
2) spicy hot practice production method:
(1) will Pixian bean paste stack fine, dry chili peppers cut into knots and wash with water and soak through with water, ginger peeled and patted loose and dry chili peppers soak, and then use the meat grinder stranded velvet, hinged on the ginger will also join the stranded velvet, rock sugar patted and spare. Onion ginger cut into pieces spare; comfrey soak through cut into small pieces spare; all kinds of spices are soaked through spare; two kinds of oil mixed evenly burned to eighty percent of the heat when the end away from the fire mouth down to forty percent of the heat spare; black beans chopped into velvet, will be the bean paste, chili pepper velvet, black bean velvet mixed into both the spicy sauce spare.
(2) net pot of oil burned to 40% heat into the soaked comfrey invasion of fried excellent when fishing without, add onion and ginger pieces fried and dry when adding rock sugar simmering sugar color plus spicy sauce with a small fire heating
1.5 ~ 2 hours or so, add spices continue to heat for 0.5 hours, add pepper powder heating for 15 minutes, such as spicy flavor out of the addition of mash pushed well, the moisture will be exhausted when the end from the fire mouth, down to room temperature fire mouth, down to room temperature both the base.
Spicy hot practice method: the use of pot form: spicy soup = white broth + base + red oil + pepper oil + seasoning = 3: 2: 2: 2: 2: 1
(4) white broth is generally used with fewer bones and glutinous rice and Chinese yam is more method of stewing the color of the whitish fresh taste of fresh broth, in the production of fresh broth is generally not add spices;
Base: the main focus of spicy flavor and fresh flavor is lighter. It is a good choice for a good meal, but it is not a good choice for a good meal.
(5) seasoning: commonly used salt, monosodium glutamate, chicken broth, chopped green onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted according to the taste of spicy flavor, if you only add the base of the taste can not reach the part of the chili oil and pepper oil can be added.
(6) because of the practice of eating hot and spicy hot tastes of some of the lighter, can not eat spicy and hemp flavored broth, so add a savory taste of the white soup. White soup = fresh soup + seasoning. Fresh soup with the same spicy flavor soup. Seasonings: salt, monosodium glutamate (MSG), chicken broth, chopped green onion, sliced ginger, sliced garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp/seaweed. (into a bowl of spicy hot practice).
Spicy hot practice: the spicy hot soup: the bone system clean put in the soup tube heating, and add the rice and Chinese yam powder made of medicine packet, stew until the soup white when adding spice packet stew to the viscous when adjusted to salt, cooking wine, chicken powder, special base (you can add the base of the cooked ingredients to the soup stew in the stewing of the base only to add raw materials such as bean paste to make the red oil, chili oil; pepper oil mixing and stewing until the taste of the thicker, the fire adjusted to the flavor). (thicker when the fire is adjusted to keep the soup slightly open state can be).
(8) hot ingredients: vermicelli, vermicelli, river noodles, seaweed, cabbage hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs and so on. Guests eat when the first choice of ingredients, hot cooked in a bowl, poured with spicy soup, sprinkled with crispy peanuts, shredded or diced mustard greens, shredded green onions, cilantro segments, drizzled with sesame oil can be.