What happens when you eat something delicious every day? Many people would not hesitate to answer "stomach" or "never want to eat again", but this general rule in front of the hot pot completely failed. Hot pot can be eaten for a week without change, and will make diners eat more and more addictive, not only from the unique flavor of the hot pot, but also because it is easy to do in line with the pace of life of modern urbanites. If you prepare the main soup and ingredients in advance, the hot pot will be ready to be eaten as you go.

Sichuan hot pot

In the chilly fall and winter months, making a pot of Sichuan hot pot at home is a great way to enjoy the flavor with your family***. The method of making homemade Szechuan hot pot is not complicated, and the required ingredients are very popular and can be bought in the market.

Materials: 3-5 pork bones, vegetable oil, butter, chili peppers, peppercorns, ginger, garlic, sesame sauce, chive flowers, curd sauce, etc.

Methods:

1, first of all, the pig bone in a large pot with water over high heat into a creamy bone broth to be used.

2, the frying pan will be hot pour the appropriate amount of vegetable oil, butter, in turn under the dry chili peppers, peppercorns, ginger, garlic, Pixian bean paste, stir-fried sesame flavor, put a few pieces of rock sugar, will be boiled bone broth poured in, and then pour the soup and all the seasonings into the hot pot.

3. Add shabu-shabu ingredients: such as sliced lamb, fish, lettuce and so on.

4: To eat, mix the spices according to your taste: such as garlic paste, spicy oil, cilantro, and add some soup from the hotpot.

Chongqing hot pot

Materials: a bunch of dried chili, ginger and garlic a bunch (more than half a catty), butter, a package of hot pot base, a number of Pixian bean petals, spices (Sannai, anise, cinnamon, grasshopper, etc.) in appropriate quantities, rapeseed oil a catty, a tube of bone, green onions and so on.

Method of production:

1, tube bone simmering soup 3 hours spare.

2, canola oil into the pot, after the heat under the bean (chopped), ginger and garlic (cut into rice grains), popping non-stick pan under the dry chili (cut into segments), sautéed, fast color under the hot pot spices, spices, stir-frying until the base is completely melted, under the bones of the soup in a large pot, high heat, small fire open simmering, put a little knotted green onions.

3, fish out the scallions, put butter or old oil, simmer for an hour on it.

4, do seasoning: sesame oil, garlic paste, chicken essence, salt, afraid of spicy can add some vinegar.

Piao Xiang chicken hot pot

Materials: 1 broiler, 500 grams of green bamboo shoots, 100 grams of refined oil, 20 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 5 grams of garlic, 5 grams of ginger, 5 grams of green onion, 20 grams of cooking wine, 4 grams of star anise, 2 fragrant fruits, 2 grams of cumin, pepper 5 grams of pepper, 3,000 grams of white soup.

Methods:

1, ginger and garlic washed and cut into 2 mm thick slices, green onion cut into "horse ear" shape.

2, chicken slaughtered hair, viscera, head, feet, clean, chopped into 7 cm long, 2 cm wide strip, put the soup pot blanch.

3, green bamboo shoots cut into 7 cm long, 2 cm wide strip, clean, loaded into the hot pot pot to be used.

4, frying pan on the fire, under the oil heating. Put ginger and garlic slices, green onions, star anise, allspice, cumin, chicken stir-fry, mixed with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil to foam. Pour into the hot pot pot with green bamboo shoots can be.

Mixed hot pot

Materials: cooked red meatballs 10, cooked olive meatballs 12, cooked egg rolls 12, 250 grams of soaked vermicelli, 400 grams of cabbage, asparagus 100 grams, 25 grams of mushrooms, 50 grams of lean pork, 50 grams of cooked pork belly, 50 grams of squid, 25 grams of garlic, 1 gram of pepper, 1 gram of monosodium glutamate, soy sauce 10 grams of soy sauce, 75 grams of lard, meat 1000 grams of broth.

Method of production:

1, the cooked red meatballs from which cut into 20; cabbage cut into chunks; vermicelli cut into long sections; asparagus, lean pork, cooked pork belly, cuttlefish cut into long slices; mushrooms washed, cut into large chunks; green garlic cut into sections.

2, cabbage, vermicelli into the hot pot, on top of red meatballs, olive meatballs, egg rolls.

3, frying pan pour 50 grams of lard, burned to 60% hot, under the asparagus slices fried a few times, and then under the meat, belly slices, cuttlefish slices, shiitake mushrooms, soy sauce, salt, stir-fried, poured into the hot pot.

4, put 25 grams of lard in the frying pan, burned to 60% hot, put the meat broth, add pepper, green garlic, salt, boil, pour into the hot pot, light the hot pot, boil, on the table that is complete.

Water fish hot pot

Materials: 1 turtle, cabbage, winter melon, white radish 100 grams each, 10 grams of refined oil, 10 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 5 grams of green onion, 5 grams of ginger, 5 grams of pepper, 20 grams of cooking wine, 10 jujubes, 20 Chinese wolfberry berries, 3,000 grams of plain water.

Method of production:

1, ginger and green onion cut into 7 centimeters long, 2 millimeters thick silk.

2, turtle slaughtered skin and viscera, chopped into 4 cm square block, into the soup pot blanch water and fish up for use.

3, cabbage, winter melon, white radish cut into 5 cm long, 5 mm thick slice, loaded into the hot pot pot, plus ginger and green onion, MSG, jujubes, goji berries, chicken essence, pepper, cooking wine, mixed with white water, put the turtle, dripping with refined oil can be.

Bamboo Shoot Corner Chicken Hot Pot

Ingredients: 400g of half native chicken, 2 spring bamboo shoots, 8-10 bowls of water, 4 zhang of winter flour, 1 tbsp of winter vegetables.

How to make:

1. Cut the spring bamboo shoots into hobnail pieces and boil with the water, change the heat to medium and cook for another 10 minutes, soak the winter noodle in water and set aside.

2, chicken cut into pieces, another boiling water to remove the blood wash, can be put into the boiled bamboo shoots in the soup and then cook for 5 minutes, seasoning can be dipped into the sauce to eat.

3, can be eaten under the winter noodles slightly hot, clamped in a bowl, sprinkled with winter vegetables, topped with bamboo shoots soup.

The fact that the skewer small hot pot cost is not high.

But people are often reluctant to eat skewers small hot pot.

Because:

1. The price is almost the same as the usual hot pot

2. I don't know if the skewers are clean or not

3. People eating skewers... The hot pot is often not enough to eat

4. Skewers take up space in the pot, a pot can not burn too many things at once

...

What are the basics?

Raw materials: 2000 grams of dried chili section PI County bean 400 grams of ginger 200 grams of garlic 500 grams of pepper 400 grams of anise 60 grams of Kaempferia trinitatis 20 grams of aniseed 50 grams of cinnamon 30 grams of grass 20 grams of coriander 10 grams of cloves 5 grams of pulse 10 grams of lard 500 grams of lettuce oil 5500 grams of oil?

Method:?

1 dry chili pepper section into a pot of boiling water blanch a water, fish out and drain, into the blender into the stranded velvet (or with a pestle and mortar pounded into velvet), made of patty cake chili pepper; PI County bean paste chopped fine (or stranded velvet); ginger broken; star anise, cinnamon broken; Grasshopper patted broken; lettuce oil refining and cooled.?

2? Large frying pan on the fire, inject cooked vegetable oil and lard heat, put ginger, a single garlic burst incense, into the patty cake pepper and PI County bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will dry, and then into the star anise, crabapple, small fennel, cinnamon, cinnamon, grass, sesame, male cloves, Wicker, etc., continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns, stir-fry, away from the fire! Cover and simmer, natural cooling that is into a dregs-free red soup hot pot base.

Precautions:?

1?The base of the base material is mainly patty cake chili pepper to enhance the spicy color, PI county bean paste dosage should be less, not more than 20% of the dry chili pepper is appropriate; if PI county bean paste is too much, it is easy to stick to the pot when frying and burnt, so that the color of the fat and soup materials become darker and darker, and taste bitter.

2?Add lard can increase the fat flavor, but the amount should not be too much.

3?Stir frying the base must use a small fire and the fire surface should be wide, the oil temperature should be maintained at about 30% hot. If the oil temperature is too high due to too much heat, take the pan off the heat and stir-fry until the oil temperature is lowered and then back on the heat to stir-fry.

4?Stir frying with a spatula constantly shoveling the bottom of the pot to avoid material sticking to the pot. After the spices in the pot to stir fry the flavor to the degree.?

5?Peppercorns contain a lot of volatile oil components, because of its numbness and flavor by the heat is easy to evaporate, so the peppercorns should be in the last into the frying pan, and should not be fried for a long time, in order to stir frying to the degree of uniformity.

6?The purpose of simmering with the lid off the fire is to use the residual heat of the base to dissolve some of the flavor of the spices and some of the numbness of the peppercorns into the fat.

7?The color of the base is best in brownish red. If the color is too dark (black-red) may be due to too much fire or uneven shoveling and sticking to the pan burnt caused by the taste of a slightly bitter; color is too light (yellow-red) is not enough frying time (the red pigment of the chili pepper is not fully dissolved into the fat), the taste of the dry and not fragrant.

8?Stir-fried base base material placed 1 to 2 days after the use of the best, its color, spicy flavor and aroma are fully dissolved out of the?

Boiling the stock?

Put the pig stick bone, cow stick bone (all cracked), old hen, old hen duck into the stainless steel bucket, mixed with water, into the ginger, onion section, pouring wine, with a large fire after boiling skimming froth, turn to a small fire with a lid to maintain a slight boil simmering for about 1 hour, that is, into the soup.

Note: simmering stock, need to use a small fire, so that the soup, clear and not cloudy, with it into the red soup hot pot pot bottom, not too thick and burn pot.

Making the base of the pot?

The base material and refined butter according to the ratio of 4:1 to make a mixture, and then 60% of the mixture and 40% of the soup into a stainless steel bucket, into the shot broken pepper, covered with a small fire to simmer for about 1 to 2 hours, seasoned salt, monosodium glutamate, chicken essence, rock sugar, mash juice, with a fine funnel spoon to remove the material residue, scooped into the hot pot pot, that is, the bottom of the hot pot pot. On the table to light the fire can be hot ingredients.?

After the mixture and soup have been simmered for a long time, the butter and vegetable oil are fully integrated and produce a compound flavor with the spices, and the spicy flavor of the chili peppers and the numbing flavor of the peppercorns in the base ingredients can be fully dissolved into the soup. Rock sugar and mash juice can also be added directly into the pot base before serving. A little melted chicken oil can also be added to the mixture to make it taste more aromatic.?

Attachment: ①Method of refining butter?

Most of the red soup hot pot more or less to add butter, can play a role in increasing the flavor. The quality of butter has a great impact on the flavor of the hot pot. Therefore, it is very important to refine the butter.?

Select fresh butter without odor, wash and cut into small pieces, into the net pot, mixed with the right amount of water, into the garlic and ginger (pat broken), pour the wine, simmer until the water is dry and the flavor overflow when the fire to a small fire, continue to simmer until all the oil, remove the slag, that is, to get the butter. If you choose to use the market to make a good butter, you can first put the butter into a pot of boiling water after melting, pour the wine, simmer for a few moments to remove the odor, filter impurities, and then the surface oil, into another pot, add ginger and garlic, simmer until the water is dry, pick the ginger and garlic, that is, a clean butter.

Note: It is important to master the fire of refining butter. Butter refining old will have no flavor, butter refining too tender butter flavor is too strong, and will also make the hot pot pot bottom produce a lot of foam. In addition, before the modulation of the bottom of the pot, refined butter can not be mixed with the base ingredients, should be kept separate, this is because butter and vegetable oil melting point is different (at room temperature, butter is solid, vegetable oil is liquid), the two mixed, cooling solidified butter is not conducive to the flavor of the spices and fats are fully integrated.

②The method of adding red stock to the bottom of the pot?

When the hot pot is shaken to a period of time, the fat and soup in the hot pot basin will gradually decrease, and then you need to add soup to the hot pot basin. The common way to add stock is to mix simmering milk stock (made from stick bones, etc.) into the pot, while in the dregs-free red stock hotpot, we use to add our own separately simmered red stock into the pot. Because as the fat and stock in the pot gradually decreases, the flavor, spiciness and numbness also slowly fade. If you add tasteless broth to the pot, the flavor will become even more muted, while adding specially brewed red broth to the hot pot pot will replenish the lost fat and broth, allowing the hot pot to maintain a consistent flavor.

The made mixture and stock in the ratio of 4:6, like simmering the bottom of the pot, another pot of simmering to make red stock, that is, into the added red stock soup stock (of course, also to strain the dregs of the material).

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I. Simmering soup

Pork bones two pounds, washed and smashed; old duck a, washed, gutted. Into the pot, add cold water to

flooded (all add enough cold water, do not add cold water halfway).

(a) for red soup: add the appropriate amount of green onion, ginger (pat loose), garlic, simmer for 2-3 hours,

Oil, flavor, soup bright, drain the slag. Add the Sichuan hot pot (Chongqing hot pot) base, add

into the simmering broth, add salt and chicken essence, and boil the base to cook.

(2) For clear soup: add onion, ginger, garlic, and fire to cook and stew the soup until it becomes milky white, mellow and flavorful, then drain

remove the dregs, add salt and chicken essence, and it will become white soup.

II. Prepare food:

vegetables clean, remove the root, skin; meat should be cut into large, thin slices; luncheon meat, ham sausage and other thick slices;

potatoes and other thick slices, respectively, on a plate.

Three. Prepare flavor plate

General preparation of sesame oil, garlic, Kawasaki, soy sauce, vinegar, etc., depending on the respective taste call.

Four. Soup boiling, people sitting around, can be eaten, usually first meat and then vegetarian.

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Look at this:

Pixian Douban

Pixian Douban is made of fava bean. Chili peppers. Salt brewed. PI County, Chengdu is a local specialty. Its color and lustre red moist. Spicy taste thick; PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.

Tempeh

Tempeh is made from soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Oily and smooth. The color is yellowish-black. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup and brine to increase the savory and mellow flavor.

Dried chili

Dried chili is warm and pungent, can dispel cold stomach, its color is bright red, spicy taste is heavy. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.

Hot pot soup brine (pot base) in the addition of dried chili peppers, can deodorize greasy suppression of odor, increase the flavor and color of spicy.

Pepper

Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper; Sichuan Maowen pepper. Qingxi pepper for the best.

Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase the fresh aroma.

Ginger

Ginger is pungent and moist. Containing volatile oils curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can be effective

Deodorization pressure shame. It can enhance the flavor.

Garlic

Garlic is spicy and aromatic. Contains volatile oils, second-rate compounds.

Garlic is mainly used for flavoring and adding aroma, suppressing fishy odor and removing bad taste.

Mash

Mash. It is made from glutinous rice, the grains are soft and not rotten, and the juice is fragrant. It is sweet and savory, thick but not muddy, and canned but not sticky.

Add mash to hot pot soup. It can increase the freshness, suppress the fishy and remove the bad taste, and make the soup and marinade have a sweet taste.

Salt

Salt is called sodium chloride, which is a kind of crystallized small particles. With a salty flavor, can detoxification cool blood, moistening dry stop oxygen. Salt is used in hot pots to set the flavor and flavor the freshness of the pot, and to remove grease and deodorize the pot.

Icing sugar

Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. Benefit from qi and moisturize dryness, clearing heat.

In simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor,

Material wine

Material wine is glutinous rice as the main raw material brewed, with a soft taste of wine and a special aroma.

The main role of wine in hot pot soup and brine is to increase the flavor.

Monosodium glutamate (MSG)

Monosodium glutamate (MSG) is the main ingredient in hot pot soup and marinade, it is used to increase the aroma, color, deodorize, and remove the odor. Wheat. Kelp and other protein-containing substances extracted from the flavor, delicious,

In the hot pot to enhance the freshness of the aroma. The flavor is enhanced.

Chicken essence

Chicken essence is more widely used in recent years to help the freshness of the strong, with chicken eggs and sodium glutenate refined, chicken essence of the freshness of the amino acids from animal and plant protein decomposition.

The function of chicken essence is to increase the freshness and flavor.

Pepper

Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersing cold, stomach and gas effect.

In the clear soup hot pot used to remove fishy pressure shame. It is used in the clear soup hot pot to remove the fishy smell and enhance the flavor.

The role of hot pot spices and its dosage.

1 Isatis tinctoria A plush, black-brown root spice commonly used in spicy hot pot soup or marinated vegetables, known as vanilla in Chengdu, Chongqing people call it fragrant woad, in fact, it should be called Isatis tinctoria, also known as Isatis tinctoria. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not exceed 5 grams, otherwise the aroma "greasy".

2? Cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dried product, strong flavor, taste of the tongue, numb tongue feeling, the flavor of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The dosage in cooking should be within 1 to 2 grams, never more.

3?Anise should be called aniseed, also known as fennel, dashi, August beads, which is more familiar to people as a spice. It is characterized by an aromatic smell and a slightly sweet taste. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate.

4?Cumin is also known as fennel, fennel, fennel, fennel, wild fennel. Most areas of the country are cultivated and familiar, and its fresh stems and leaves are commonly used in cooking to make fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In medicinal use, it is pungent and warm in nature, and has the effect of moving qi, relieving pain, strengthening the stomach and dispersing cold.

5?Grasshopper A kind of ginger plant grasshopper fruit, tastes strange, bad taste. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grasshopper in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate.

6?Sand nuts, also known as spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate.

7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores, traditional Chinese medicine stores sell for its dried slices, its flavor aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, and treat acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger for making salt? Chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red pepper, dried pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported.

8?Lingcao is a spice widely used in hot pot in recent years. Because the market are sold in dried form, so it is not easy to recognize. After much advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Ling Xiangcao, also known as zero Ling Xiang, for the primrose family Pearls plants. Belong to perennial herbs, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero Ling Xiang, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold, cold and headache.

9?Pai Cao Like Ling Cao, Pai Cao is also a spice that has been commonly used in spicy hot pots in recent years. A few days ago, I asked Prof. Xiong Sizhi to help find relevant information, and soon got the results: Paixiang also called Paixiang, fragrant Paixiang grass, fragrant goat, hairy handle pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say that in the spicy hot pot and brine, "the spirit of grass to increase the aroma, rows of grass antiseptic", in fact, many spices have different degrees of pungent flavor seasoning antibacterial and antiseptic effect.

10?cardamom Also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so it has the role of qi, warming the stomach to eliminate food, dampness to stop vomiting, and detoxification of alcohol. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small.

11 nutmeg alias jade fruit. In recent years in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing should not be used more, 2-3 can be.

12?Cinnamon is also known as cinnamon. Pungent, sweet and hot in nature, it has the effect of tonifying yuanyang, warming the spleen and stomach, removing the accumulation of cold, and promoting blood circulation. The main treatment for kidney yang deficiency and decline, cold pain in the heart and abdomen, prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine in the use of very common, the amount of 5 to 10 grams is appropriate.

13 Cumin alias, Arab small back to the incense, resting on fennel, belongs to the umbelliferae, cumin seeds, mainly produced in China's border areas, the fruit is oval. Both ends of the slender about 5 millimeters, 3 millimeters wide, light greenish-gray, the same shape as cumin, the use of attention to preservation, as far as possible sealed, so as not to run out of flavor to achieve the effect.

14 Fragrant Leaves: The leaves of osmanthus tree are gray-green in color, with no moldy echovy, and the aroma is rich and flavorful. The effect is to increase the aroma to remove the odor and promote appetite.

Hot pot base recipe and frying method

A, small pot frying method recipe

Ingredients:

3 pounds of butter Salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two edamame 15 grams of Yibin broken rice vegetables 15 grams of rock sugar 1 two of the top chili pepper 2 two onions 1 two 3 inch section

This is the first time that I've seen a hot pot base recipe, and it's not the first time that I've seen one.

Spice Recipe:

White button 5 grams of grass nuts 5 grams of 3-5 grams of Sannai 3-5 grams of cloves 3-5 grams of sand nuts 5 grams of fruit 5 grams of cumin 5 grams of cinnamon 5 grams of licorice 5 grams of branches 5 grams of paik cumin 5 grams of old buttons 5 grams of licorice 5 grams of chenpi 5 grams of wicker 5 grams of lemongrass 5-8 grams of anise 5 grams of chives 5 grams of milleria 5 grams of cumin 8 grams of vanilla 5 grams of

Prior to frying, cut the spices into 2 inch long knots. Before frying, cut the spices into 2-inch long sections, soak them in warm water for about 20 minutes, and soak the peppercorns.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)***9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 minutes dry under the soak up the peppercorns, stir frying for 5-10 minutes can be.

Hanging soup

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so in the hanging of the white soup must pay attention to the matching of raw materials to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive taste, thicker consistency.

Old hen a mother of a duck pig bones 15 pounds of carp 4 pounds

(Carp soup must be wrapped in gauze)

Suspended soup process

1 raw materials blanch to blanch through the 2 cold water to soak the ingredients for 1 hour, so that the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful.3 suspend the soup when added to the ginger, onion, cooking wine, pepper particles.4 Mixed with water at once, if the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup white. The soup should be simmered over high heat for a thick white soup, and over low heat for a clear soup. It is important to note.

The right pot

The general recommendation is to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.

The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.

Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.

Clear soup base

Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujubes 10 grams of goji berries 5 grams of garlic 10 grams of ginger (skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli. The mushroom is a very good choice for a good meal.

Put 20 grams of angelica and ginseng **** into a white soup pot.

Recycling of old oil

One of the guests ate the bottom of the pot is not allowed to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any pigmentation and taste of things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.

Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stove to boil can be.

Washing the oil

When the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for 10 minutes to settle for an hour, gently take out the oil from the face, and boil it. If the color is still black, you can continue to wash it once or twice.

Mixed soup solution:

1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate.3 guests eat improperly caused by mixed soup.

Treatment: the oil in the pot to remove most of the oil, replaced by the kitchen of the old oil can be

Hot pot seasoning and soup requirements:

1 numbness is not enough: add fried peppercorns and the old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with the right amount of old oil.3 spicy flavor is not enough: add fried Ziba chili pepper and stirring in the old oil. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin appropriate amount, the old ginger particles appropriate amount of frying to half-dry when adding white wine fried dry can)

4 spicy overweight: take out part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be.

5 salty enough salt dissolved in broth and add the right amount of bottom pot

6 salty too much: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have the effect of reducing salt)

7 in order to ensure that the guests of the halogen reckless behavior and pour a lot of vegetables into the pot to affect the bottom of the pot