What is the best way to prepare shabu shabu base? The most common hot pots can be divided into the following: 1. Shabu-shabu: As the name implies, it is mainly made of lamb, and is usually served in a traditional charcoal-fired copper pot with the most flavorful dipping sauces. Sauerkraut and white meat pots: Usually made with pork and homemade sour cabbage, the dipping sauce is the same as for shabu-shabu. The real Northeastern version of this type of hot pot also includes blood sausage, which no one can do without during the winter months in the Northeast. Beef Meatball Pot: A traditional charcoal-fired copper pot with red-wrapped beef, mutton and beef meatballs as the main content, and no pork is used. Due to the relationship of halal Muslims, so there is absolutely no pork in the beef meatball pot, and without any dipping sauce, the northern Muslims eat more. Fourth, spicy pot, yuanyang pot: Sichuan people invented spicy pot, the original tripe hot pot, to shabu shabu tripe-based, extremely spicy and extremely numb, and later spread to other regions, and not to the main tripe, all kinds of materials can be into the pot, called spicy pot. The emergence of "mandarin duck hot pot" is a multiple choice for many people who don't eat spicy food. In Sichuan, the traditional pot is a raw iron pot, in the middle of the table, no matter how many people have eaten, the soup is not changed (this is already "once"), only add soup, dipping sauce is simple sesame oil, because the bottom of the pot is really too heavy flavor. Cool water to rinse your mouth and a handkerchief to wipe your sweat! Spicy pot is characterized by: spicy to your mouth numb, spicy to your sweat, so that you call you addicted. Fifth, Cantonese style hot pot: Cantonese people heavy soup, so the Cantonese style hot pot naturally to a good soup as the base, plus a variety of seafood, mountain treasures into the flavor, the dipping sauce is mainly in the salsa. For casseroles and pots, the dipping sauces are made of bean curd milk and soy sauce. In Cantonese, soy sauce is used as a dipping sauce. For dipping, the dipping sauce is bean curd milk and soy sauce. In the Shantou area of Chaozhou, to all kinds of meatballs for the hot pot, especially beef meatballs, very strong bite, special flavor. Six, Okayama lamb stove: with the skin of lamb-based, with Chinese herbs, dipping sauce to spicy bean paste or tofu milk-based, authentic Taiwanese flavor, spiced meat stove can be used in the same way. Seven, Taiwan-style seafood stove, ginger duck, barbecue chicken: authentic Taiwanese flavor, seafood, duck, chicken plus various ways of seasoning, the theme of the performance is obvious and each flavor. Eight, casserole category: casserole fish head is the most representative, as well as assorted casserole, casserole tofu, etc. have a good flavor. Nine, medicinal hot pot: Chinese herbs for the complement, available ribs, chicken as the main body, dip simple, more emphasis on the nourishing effect of Chinese herbs. Ten, stinky tofu pot: to stinky tofu as the theme, is a favorite of the stinky family. Vegetarian hot pot: various vegetables, mushrooms, and soy products are the mainstay, usually with soybean sprouts and bamboo shoots as the base of the soup, which is exclusive to vegetarians. In addition to the popularity of Chinese hot pot, from the exotic hot pot flavors and Korean, Japanese and European hot pot most people know, which is the most popular exotic flavors of hot pot are: First, Korean-style: to fire roasted two to eat, fire roasted three to eat, and stone hot pot, kimchi hot pot, etc., the main side of the grilled hot pot, dipping sauce for more salsa, very popular. Japanese style hot pot: delicate and beautiful, with materials and plates of special care, dips are special, not finished products, now very popular shabu-shabu is also a Japanese flavor, miso hot pot with miso as the base soup, is the most special flavor of Japanese hot pot, very tasty. Vietnamese Dongjia Lamb and Vietnamese Hot Pot: The main ingredient is seafood, and the dipping sauce is fish sauce, which is very special. Fourth, Swiss hot pot: Burgundy, cheese, chocolate hot pot, each with a different flavor, rare in China, the taste is also difficult to accept, usually more foreigners as the object, less popular. Hot pot seasoning Sichuan hot pot although there are many varieties, but it boils down to only two categories: one is white soup hot pot, a class of red soup hot pot. Of course, the most characteristic Sichuan flavor is also counted red hot pot. The typical representative of the red soup hot pot when push "maw hot pot". "maw hot pot" originated in the mountain city of Chongqing, it is the originator of the red soup hot pot, nowadays many red soup hot pot varieties are derived from its basis. Authentic Chongqing "maw hot pot" modulation of heavy use of butter, it is still mainly rely on butter to enhance the aroma, and its traditional practice almost no other spices? Except pepper. This hot pot is characterized by a heavy flavor, spicy flavor is particularly prominent, the soup is red and slightly thick. However, since this "maw hot pot" was introduced into the Chengdu region, in order to adapt to the tastes of local consumers, Chengdu counterparts have made some improvements to it, and eventually formed a Chengdu-style red soup hot pot. The red soup hot pot in Chengdu is mainly made with vegetable oil, supplemented by a moderate amount of butter and various spices. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the aroma. In addition, Chengdu hot pot is also appropriate to reduce the traditional tripe hot pot in the spicy stimulating flavor, so that the spicy moderate but not dry, flavorful and not greasy, soup red and not thick. The following article introduces the red soup hot pot in Chengdu. The key to making red soup hot pot lies in the stir-frying of the hot pot base. When frying hot pot base, not only should you master the amount and proportion of various ingredients, but also the correct frying method. Although the hot pot restaurant frying hot pot base when the raw materials and methods used have some differences, but the basic raw materials and basic methods are still the same. Below, I will be based on their own experience, the Chengdu red soup hot pot base frying method for a detailed introduction, and incidentally, the modulation of hot pot soup and some of its related issues, I hope to be able to engage in the production of hot pot around the chef to help. First, the hot pot base frying (to 5 pot base material) Raw materials: vegetable oil 2500 grams of butter 1500 grams of Pixian bean 1500 grams of dried chili 250 grams of ginger 100 grams of garlic 200 grams of onion 300 grams of sugar 150 grams of mash juice 500 grams of star anise 100 grams of Nana 50 grams of gui cinnamon 50 grams of fennel 50 grams of comfrey 25 grams of Comfrey 25 grams of incense 10 grams of vanilla 10 grams of cloves 5 grams of system method: 1? 1? Vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger pat broken; garlic peeled peeled into a petal; onion pull knot; rock sugar knocked; star anise, Sannai, cinnamon skin broken into small pieces; fruits of the grass pat broken. 2? Frying pan placed on a medium fire, sizzling pan after pouring vegetable oil to boil, put the butter into the simmering, into the ginger, garlic cloves, green onion knots burst incense, followed by the lower into the Pixian bean curd. Then into the Pixian bean curd and patty cake chili, turn to small fire slowly fry about 1 ~ 1?5 hours, to bean curd water gas fried dry, fragrant and chili pepper slightly white, pick out the pot of onion knots do not use. 3? Then into the star anise, Sannai, cinnamon, fennel, fennel, comfrey, comfrey, incense, vanilla, public cloves, etc., continue to stir fry with small fire for about 15 to 20 minutes, to the pot of spices when the color becomes darker, under the rock sugar, mash juice , slowly simmer over low heat until the water in the mash juice completely evaporated, then the pot away from the fire, covered warm to the pot of raw materials cooled, that is, the bottom of the hot pot Second, the modulation of hot pot soup Ingredients: 1500 grams of pork bones 1500 grams of beef bones 1500 grams of chicken bones 500 grams of ginger 50 grams of scallions 150 grams of wine 100 grams of chicken essence 150 grams of MSG 75 grams of fried hot pot seasoning? All dried chili 750 grams of pepper 75 grams of vegetable oil method: 1? pig stick bone, cattle stick bone washed and cracked; chicken claw bone washed; ginger beat; onion pull knot. 2? First pig bone, cattle bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, cooking wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag do not use, that is, get fresh soup. 3 will be evenly divided into 5 hot pot base, were loaded into 5 hot pot, and then to the pot were mixed into the fresh soup? Each hot pot mixed with about 2500 grams of soup, and then seasoned with chicken essence, monosodium glutamate, another dried chili peppers, peppercorns into the frying pan with vegetable oil stir-fried, and then sprinkled into the 5 hot pots respectively? Each hot pot is sprinkled with 150 grams of dried chili peppers and 25 grams of peppercorns, at which point the hot pots can be brought to the table, and after boiling for a few minutes, the various ingredients can be shabu-shabu. Some of the problems associated with the operation of 1 in the hot pot base of the frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is to make the raw materials inside the flavor and pigmentation and other fully seep out. 2?Stir frying process with a hand spoon or spatula constantly turning, in order to make the raw materials heat evenly and avoid sticking to the pot. 3?Hot pot base added Pixian Douban is mainly used for flavor, and patty cake pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigment fully dissolved in oil. 4 hot pot base with rock sugar can play a "bright" role in the soup. And add the mash juice, in order to promote the spicy flavor of the beans and chili peppers, spices in the flavor of the full ooze and dissolve into the oil. In addition, adding the mash juice can also play the role of harmonizing the flavors and remove the bitter and astringent taste of some spices. 5?Hot pot base spices are added to increase the flavor, no doubt? Which added comfrey is to increase the red color , but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, the type of spices added should not be too much, to add star anise, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist can be. Note that the spices added to the hot pot base are usually less than the spices added to the marinade. 6? In the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water to blanch a water after? To reduce its spicy flavor, and then fish out and sprinkle into the hot pot. 7?Hot pot base material large quantities of frying methods and small quantities of frying methods have some differences. Small batch of frying generally to be one of the spices into powder, and reduce its amount, but also to appropriately shorten the spice frying time. 8?After the hot pot base is fried, there is a layer of oil floating on the surface. We can play this layer of oil as part of the old oil, in order to prepare for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor.