How to make family hot pot base?
Chongqing ingredients:
Edible oil, butter, soy sauce, bean paste, glutinous rice cake and sea pepper, tempeh, ginger, garlic, bean sprouts, pepper, grass fruit, fennel, Vanilla, cardamom, allspice, star anise, cumin, pepper, sea pepper, sannai, glutinous rice wine, cooking wine, pepper, clear soup, chicken essence, sugar, stock, green onion
Operation:
1. Set the pot on fire, pour in cooking oil (about half of the pot), heat the oil to about 100 degrees, add butter and lard;
2. Pour bean paste, glutinous rice cake and sea pepper into the pot. , ginger, garlic, tempeh, bean sprouts, pepper, sugar and stock and cook for 40 minutes;
3. After the pot is boiled, pour in all the spices and cook for about 40 minutes, then add salt and green onions. , chicken essence, glutinous rice wine, cooking wine and pepper. Red soup hot pot.
Beer duck hot pot
Ingredients:
1. 1 fresh duck (about 1000g), 250g tripe, pork slices 250g, 150g pork belly,
2, 1 can of luncheon meat, 250g tofu skin, 250g lettuce, 300g green vegetables, 300g lotus root
3, 350g beer , 200g vegetable oil (approximately 135g consumption), 100g lard, 30g bean paste,
4. 30g pickled ginger slices, 40g pickled pepper sections, 10 garlic cloves, 50g old ginger , 15 grams of Sichuan pepper,
5, 25 grams of sugar, 10 grams of refined salt, 5 grams of MSG, 3 grams of pepper noodles
Features:
This hot pot is from Sichuan An emerging variety in the past two years has become popular all over the country. It originated in Chongqing. Legend has it that a diner accidentally spilled a glass of beer into the pot while eating hot pot. The aroma suddenly overflowed and the taste was alluring. This led to the idea of using beer to prepare hot pot. Beer duck is a delicious dish to go with rice and wine. It has an endless aftertaste, is fresh and slightly spicy, has a slight beer aroma, has a unique flavor, and has the functions of clearing away heat, appetizing, diuretic and dehumidifying.
Operation:
1. Remove the internal organs, scratch the tip, shell of the mouth, and remove all remaining hair from the duck. Wash it, dry it with gauze, and put it into a cold water pot to boil. , cook over low heat until medium cooked, remove and chop into 4 cm square pieces for later use. Clean the tripe and cut into slices about 1.7 cm wide. Cut off the belly of the pork belly, remove the belly, trim off the fat tendons, wash with water, cut with a cross knife, and then cut into strips about 1.5 cm wide and 6 cm long. Cut the lunch meat and tofu skin into slices separately. Wash the green vegetables, remove the old leaves and take out the young leaves. Peel and wash lotus root and lettuce, then cut into slices. All the above ingredients, except duck, are divided into two portions and placed symmetrically around the hot pot.
2. Put another wok on the fire, heat the vegetable oil, soak the ginger slices, pickled pepper sections, minced bean paste, and old ginger (beat it into pieces) and stir-fry for a few times, then drain off the remaining oil. , add lard, garlic cloves, peppercorns, etc. and stir-fry for a few more times. Pour in the duck soup and cook for 10 minutes. Add duck cubes, beer, sugar, salt, MSG, and pepper noodles. Bring to a boil and beat off the foam. Then ladle the soup and duck pieces into the hot pot and serve it. Light the fire and cook while eating. You can boil various meat and vegetable dishes as you like.
One sauce plate per person, mixed with sesame oil, salt and MSG.
Note: Do not use up the duck soup at once. Use it to replenish the soup in the pot while eating. This hot pot can also be made with chicken broth and bone broth. If you like spicy food, you can add dried chili peppers to make the taste stronger.
Assorted Beef Pot
Ingredients:
Thinly sliced beef, tofu skin, cabbage (except for two intact leaves for making cabbage rolls, the rest are cut into long pieces) Strips) soaked tofu in oil, shiitake mushrooms (soaked until soft and cut into thick shreds), fresh mushrooms, shrimp balls, vermicelli (soaked until soft), zucchini (sliced), leeks, green onions, and chili flakes.
Tofu skin rolls: Two pieces of tofu skin, covered with several slices of beef, rolled into a tube shape, tied tightly with blanched leeks, cut into sections and set aside.
Cabbage rolls: Blanch the cabbage leaves until soft, soak them in cold water, wipe them dry, put a few slices of beef on them, and roll them into a sealed tube shape.
Stuffed tofu puffs: Cut the edges of the fried tofu puffs with a knife and stuff them with slices of fat beef.
Seasoning: Two rice bowls of broth, one tablespoon each of dark soy sauce and light soy sauce, one tablespoon each of chili sauce, one tablespoon each of cooking wine, one tablespoon each of clear oil and sesame oil, a little each of sugar, salt and MSG .
Method: Heat clear oil and sesame oil, add cabbage strips, fresh mushrooms, and shiitake mushrooms and stir-fry for a while. Add broth and bring to a boil. Arrange the bean curd skin rolls, cabbage rolls, and stuffed tofu in order. Soak the shrimp balls and zucchini, cover and simmer over low heat for 10 minutes. Add the vermicelli, chili flakes and all seasonings and continue cooking for 5 minutes. Sprinkle with scallions and serve.
The soup in this dish does not need to be too much, it is best to be absorbed by the vermicelli until it becomes thick.
Chicken hot pot
Main ingredients: chicken
Accessories: onions, vegetables, a slice of bread, an egg
Seasoning/marinage: Pepper, soy sauce, sugar, cooking wine
Features:
The method of "chicken hot pot" is to put a shallow pan on the fire, fry the chicken with chicken oil, and then add A soup made with soy sauce, sugar (or Japanese miso), Japanese sake, sauce, etc., and then add vegetables and tofu to cook together, and eat it while cooking. Different regions or families also use ingredients and seasonings other than chicken for soup according to their own preferences. "Chicken hotpot" or "chicken hot pot" are essential meals in Japan's cold winter. Put the stove on the dining table and cook while eating, and it will be hot. The way to eat hot pot is also very simple. Prepare the ingredients and put them on a large plate, and then you can eat while cooking.
Because hot pot not only contains meat, but also a large number of vegetables, it can be called a healthy food, so it is very popular among young housewives. In addition to chicken thighs, minced chicken can also be used to roll into chicken balls and put into hot pot, which also has a unique flavor. The chicken meatballs should be added when the pan is boiling, otherwise, the meatballs will fall apart. After the chicken, chicken meatballs, onions, etc. in the pot are cooked, dip them in the stirred raw eggs. If you don't like raw eggs, you don't have to dip them in the eggs. so. Add meat and vegetables to the pot while eating. When the soup in the pot is dry, add the stock. If the taste is too strong, add a liquid mixed with equal amounts of wine and water to season. Finally, add rice to the soup and stir in the beaten eggs. It tastes great.
Operation:
1. Make the soup first, put a cup of cooking wine into the pot and boil it to remove the alcohol content. Then add 3~4 cups of soy sauce and 30 grams of sugar and mix well.
2. Cut half an onion into 1 cm wide pieces; cut half a green vegetable into 5 cm lengths; take a piece of chicken leg, remove the sticky fat and cut it into bite-size pieces. The fat is used to fry the meat, so don't throw it away.
3. Prepare chicken meatballs. Take a piece of bread, remove the edge and cut it into 2 cm pieces, put it into a large bowl, add two tablespoons of water and one egg, and mix well with your hands. Then, move it into a mortar and grind it thoroughly, then add 200 grams of minced chicken and continue grinding until it becomes sticky. Then, add a little pepper and soy sauce and grind again.
4. Put the iron pot on the fire, put the previously removed chicken fat into the pot and fry it until the fat melts in the pot.
5. Arrange the chicken piece by piece in the pot and quickly grill both sides. After the color of the chicken changes, add the previously prepared soup.
6. Add onions and green vegetables, and use a spoon wet with water to scoop out the previously prepared minced chicken, shape into balls, put them into the pot and cook over low heat. After the meat and vegetables in the pot are cooked, they can be eaten with stirred raw eggs.
Sichuan Style Beef Hot Pot
The hotpot uses 11 kinds of ingredients, which means running for the Year of the Ox wholeheartedly! The super-beautiful military strategist Qingxin from our gang named this "Ox" pot: Running in full swing in the Year of the Ox, which made everyone happy, haha! It’s so festive and rhyming! Since the title was too long, I had no choice but to compress it haha!
No matter what name it is given, the bird's intentions are sincere. In this pot, there is happiness, joy, good wishes, and a long time, and you can get whatever you want! I hope this hot and spicy pot will make everyone happy!
Raw materials
*Red oil pot bottom:
2 green onions, 1 piece of ginger, 15 cloves of garlic, plenty of dried red pepper, 10 grams of tempeh, Sichuan peppercorns 10 grams, 2 star anise, 1 piece of cinnamon, 1 small handful of cumin, 3 bay leaves, 4 grass fruits.
Big bone soup: 800 grams of tube bone, 1 piece of ginger, and about 20 peppercorns.
Ingredients for shabu-shabu (processed in order): Qianzhang, tofu, crab sticks, soaked black fungus, enoki mushroom, flower mushroom, chrysanthemum, baby cabbage, potatoes, fat lamb slices, sweet potato vermicelli.
*Dipping sauce: 8 cloves of garlic, 3 green onions.
Seasonings
* Red oil pan bottom: 150ML peanut oil, 3 tablespoons of bean paste, 1000ML bone broth, salt, chicken essence.
＊Big Bone Broth: Salt.
＊Garlic, pepper and sesame dipping sauce: 1 tsp of homemade pepper and sesame sauce, 1 tbsp of light soy sauce, 1 tsp of vinegar, 2 tbsp of sesame oil.
＊Sesame paste and red oil dipping sauce: 2 tablespoons of sesame paste, 1 tablespoon of light soy sauce, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of red oil.
Method
＊Big bone soup
1. Place the pork bones in a cold water pot, remove impurities after the water boils, and remove the bones.
2. Put the pork bones into the pot, add warm water and sprinkle with peppercorns.
3. Add sliced ginger, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Add salt when the heat is about to turn off.