Chinese Hot Pot Bases

Types

1. Hanging soup

As the saying goes, "No chicken is fresh, no duck is fragrant, no bone is not thick." So when hanging white soup, we must pay attention to the matching of raw materials to ensure that the soup tastes delicious.

Its characteristics are milky white color, good taste and strong consistency.

Old hen, an old duck, a pig bone 15 Jin, crucian carp 4 jin.

(Carassius auratus must be wrapped in gauze when boiling soup)

Hanging soup process

1 raw material, boil water for 2 hours, soak the raw materials in 2 cold water for 1 hour, make all ingredients inside the raw material suspect solid, boil the soup to have a fresh flavor. Add ginger and onion wine when.3 hanging soup, add pepper pepper.4 to fill the water at once. If the water is boiled, you can only add boiling water to the soup pot, strictly prohibit adding cold water to the soup pot and beating the foam regularly to ensure that the soup is milky white. White soup, stew soup with a small fire for clear soup. Must pay attention to.

2. Counter pot

It is generally recommended to use 4:6 pots, that is, 4 parts of clear soup and 6 parts of oil.

For pot raw materials: ginger granules 50g; garlic granules 50g; salt 15g; monosodium glutamate 50g; chicken essence 50g; pepper 5g; yellow wine 75g; sugar 15g; mashed grains 10g; dry pepper 40g; pepper 25g; old oil 5kg; fresh soup 3kg.

Remember: first mix the flavor, then put the masterbatch. Pepper and dried pepper put the old oil and masterbatch before putting them in.

3. Bottom of the clear soup pot

Formula: 30 grams of chicken essence, 20 grams of monosodium glutamate, 10 grams of salt, 10 grams of pepper, 15 grams of dates, 10 grams of wolfberry, 5 grams of garlic, 10 grams of ginger, 5 grams of chicken oil, 50 grams of tomatoes, 4 pieces of Shenzhen 20 grams of clear soup, 4 kg of lard, 100 grams of lard

Shenzhen (Haematococcus mutants, Boletus bovis, Pleurotus ostreatus, etc.)

The effect of chopping 20 grams of Angelica sinensis and Codonopsis pilosula into granules and putting them in the bottom of a white soup pot is excellent.

4. Seafood Steak Pot:

Small steak 1.5 kg, 8 dried mushrooms, 2 squid heads (with whiskers) 4 fragrant leaves, onion, ginger, garlic, cooking wine, spices, pepper.

Cut the spareribs and bring hot water.

Oil is put in the pot. After oil is heated, add onion, ginger, garlic, spices, pepper and fragrant leaves. Stir-fry the fragrance and put in the spareribs. Add wine, stir-fry for about 3 minutes, add mushrooms and squid. Put in enough water. Pressure cooker 15 minutes. Put in the fragrant oil and monosodium glutamate to make the bottom of the pot. It's a great way to rinse fat cattle.

5. Bottom of the spicy beef pot.

Lao Ganmao can, beef brisket 1.5 kg, onion, ginger, garlic, cooking wine, rice, pepper, licorice, cloves.

Cut the brisket into small pieces and bring hot water. Oil in the pan, add onion, ginger, garlic, spices, pepper and fragrant leaves to Niunian, cooking wine and stir-fry for about 3 minutes. Then put in dried mom's chili sauce. According to personal preference. Soy sauce has a little water. Pressure cooker for 20 minutes. Put in garlic seedlings or garlic powder after ripening.

Raw materials:

Onion, ginger, garlic, pepper, pepper, seasoning bag, seasoning sauce, spicy sauce, garlic sauce, various vegetables and so on.

Practice:

1). The first step of hot pot: boiling soup, although there are seasonings at the bottom of the soup, but direct use of water is absolutely impossible! So every time I cook two pots of big bone soup, why two pots? One pot serves as the bottom of the soup, and the other pot serves as the soup.

2). This is a big bone cooked in an electric casserole for five hours. The entrance is instant. Look at the soup, it's white! Prepare to make the first soup bottom; there is also a pot of big bone soup, electric pressure cooker on the "nutrition stew" function, boiled for an hour to make;

3). This is the soup base bought: spicy and non-spicy, ready to make the bottom of the mandarin duck pot;

4). Prepare the mandarin duck pot.

5). It is impossible to cook the sauce directly at the bottom of the pan. It must be fried to make it fragrant. Prepare scallions, ginger, garlic, and pepper, because I like the spicy taste with a little numbness;

6). A small fire, add a little oil, put in pepper, about a handful of appearance, with small fire fried fragrance;

7). Stir-fry the sauce bag in the spicy seasoning bag.

8). Stir in two pieces of scallions, one garlic (cut in half), two pieces of ginger, and stir-fry.

9). Add spices and stir-fry well.

Practice:

10)-11). Pour into the Big Bone Soup and boil it slightly (without waiting for boiling). Transfer it into the mandarin duck pot.

12). Wash the pot. (This time I was silly, I should make the clear soup pot first, so I don't need to wash the pot...) Oil, fried scallions, garlic and ginger, the fire cannot be too big, it's better to stir-fry Kazakhstan;

13). Put the sauce bag on the bottom of the soup over the saucepan.

14). Pour the big bone soup into the mandarin duck pot, then put the condiment bag in half.

15). Yuanyang Hotpot is ready! Just put it on the induction cooker and stew it!

6. The practice of Sauerkraut Fishpot Seasoning

Formula: 1 tail of live carp or grass carp, 40 grams of pickled cabbage, 200 grams of fresh soup, 20 grams of pickled red pepper, 8 grams of pickled ginger, 6 grams of wild pepper, 5 grams of dried pepper festival, 1 gram of pepper, 10 grams of garlic, salt, chicken essence, pepper powder, cooking wine, sesame oil, 30 grams of rape oil

Common bottom material

Pixian watercress

Pixian bean paste is brewed from the broad bean, chili, and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Pixian bean paste with strong hot taste is the most important seasoning in red soup hotpot. It can increase the flavor and fragrance when used in soup brine. It makes the soup warm, mellow and hot.

Fermented soya bean

Douchi is brewed from soybean, salt and spices. Its odor is mellow and fragrant, its color is yellow and black, its oil is smooth, its loose seeds are soft, its taste is fresh and sweet. It is superior to Yongchuan Douchi and Yangjiang Douchi in Chongqing. Douchi used in soup brine can increase the taste of salty, fresh and mellow.

Dry pepper

Dry pepper has many varieties, such as big gold bars, two gold bars, five-leaf pepper, Chaotian pepper, seven-star pepper, big red robe and milled pepper.

Dry chili pepper is added to the bottom of hot pot soup and bittern pot, which can remove the fishy smell, remove the greasy and suppress the odor, and increase the spicy taste and color.

Sichuan Pepper

Zanthoxylum bungeanum L. has a strong, spicy, warm and numb flavor. It can disperse the cold in the warm and has the function of dehumidification and pain relief. The variety of Zanthoxylum bungeanum L. is superior to Shaanxi Zanthoxylum Sichuan Maowen Zanthoxylum L. and Qingxi Zanthoxylum bungeanum L. Pepper is an important seasoning in hot pot. It can be used in soup brine to remove pressure fishy smell and enhance freshness and fragrance.

ginger

Old ginger is pungent and wet. It contains volatile oil, gingerol. It has a special pungent fragrance. Old ginger is used in red soup and clear soup brine, which can effectively remove the fishy smell, press the dirt and extract the fragrance and flavor.

garlic

Garlic is spicy and fragrant. It contains volatile oil and disulfide compound. Garlic is mainly used for flavoring and fragrance enhancement, and to suppress the smell and odor.

fermented glutinous rice wine

Mash grains are made from glutinous rice. The grains are soft and not rotten. The wine is sweet and delicious. They are thick but not mixed. They are not sticky. The addition of mash grains into the base material of the prepared chafing dish soup can increase the freshness, pressure the fishiness and remove the odor, and make the soup brine sweet again.

salt

Salt is named sodium chloride, which makes a kind of crystalline small granule with salty taste. It can detoxify, cool blood, moisten and stop oxygen. Salt plays a role of flavoring, refreshing, degreasing and deodorizing in the chafing dish.

Crystal sugar

Ice sugar is a replica of sucrose. It is sweet and smooth for crystallization. It is beneficial to Qi, moistening and drying, and clearing away heat. When boiling chafing dish soup brine, adding Bingtangke to make the soup mellow and sweet, has the effect of alleviating the spicy stimulation.

Cooking wine

Material wine is made from glutinous rice as the main raw material, which has soft wine flavor and special aroma. The main function of cooking wine in hot pot soup and brine is to increase aroma, enhance color, remove the fishy smell and remove odor.

monosodium glutamate

MSG is extracted from soybean, wheat, kelp and other protein-containing substances. It tastes delicious and can be used in the hot pot to refresh and enhance flavor.

Chicken essence

Chicken essence is a powerful fresh-aid product widely used in recent years. It is refined with chicken eggs and sodium gluten. The flavor of chicken essence comes from amino acids decomposed from animal and plant proteins. The function of chicken essence is to increase freshness and flavor.

Pepper

Pepper. Spicy and intense aromatic odor in the temperate zone. It has the effect of dispersing cold in warmth and strengthening the stomach and smoothing qi. It is used in a hot pot of clear soup for removing the fishy smell and increasing flavor and flavor.