Mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, kidney, liver heart, liver tendon, bullwhip, pig intestine, pig brain flower, pig spinal cord, etc.
2. Poultry meat:
Chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, chicken gizzards, liver, chicken feet, duck feet, etc.
3. Aquatic products:
Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, water-borne sea cucumber, water-borne cuttlefish, water-borne squid, water-borne fish belly, fish lips, shark fin, fresh shellfish, hairtail, water-borne kelp, etc.
4. Vegetables:
Chinese cabbage, spinach, pea seedlings, lettuce, cabbage, potato, lotus root, water bamboo, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumbers, white gourd, loofah, fresh peas, green beans, cauliflower, day lily, mushrooms, Pleurotus ostreatus, day lily, bean sprouts, mung bean sprouts, tofu, bean sprouts.
5. Dried fruit:
Dried day lily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, tremella, mushrooms, Tricholoma, dictyophora.
6. Games (artificial feeding):
Pheasant, wild duck, quail, dog meat, dog whip, snake meat, frog, snail, bullfrog, nail fish.
In addition, there are processing raw materials, such as fish balls, meatballs, fried dough sticks, fried dough sticks, sesame seeds, crispy meat and gluten.
You can choose according to your own preferences.
Question 2: What materials and tools do you need to make your own hot pot? People who understand help answer, thank you. I'll get it. Remember to praise it.
Question 3: What materials are used to make and buy hot pot? Formula of chafing dish bottom material.
Ingredients: duck feet 250g beef 200g pork 200g duck intestines 150g soybean sprouts 200g mushrooms 150g vermicelli 150g spinach 100g Pleurotus ostreatus 100g wax gourd 300g tripe 250g bezoar throat1.
Soup: 500g of native chicken, 500g of pork chop, 500g of pork bone, 500g of ginger, 25g of pork, 75g of chicken breast100g.
Seasoning: 5g salt, 2g monosodium glutamate and 20g cooking wine. Learn authentic Chongqing hot pot technology and search Chengdu cuisine.
Making steps of clear soup hot pot bottom material
1, soup
Wash chicken, ribs and pork bones, add boiling water, boil bleeding water, remove and wash with clear water. Put it in a pot, add 3000 grams of water, bring it to a boil with high fire, skim off the floating foam, and then stew it with low fire. Scoop out 300 grams of stewed soup and let it cool.
Chop the chicken breast and clean pork lean separately, and disperse with100g fresh soup, and boil the rest fresh soup on the fire.
2, material processing
Wash the hairy belly, tear off the fascia, cut into sections, remove slices and wash with water. Niuhuang throat blisters, tearing the membrane and opening the strip. Beef and pork are sliced horizontally. Rub duck intestines repeatedly with salt to remove mucus, wash them with clear water, turn out one side of the oil, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash and drain all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.
3. Duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will. Learn authentic Chongqing hot pot technology and search Chengdu cuisine.
Formula method of clear soup chafing dish bottom material
Practice of beef bone soup hot pot bottom material
1. Chop the beef bones into small pieces, wash them, put them in a cold water pot, and skim off the blood foam after the water boils (generally 3-4 times).
2. Pour the bone soup into the pressure cooker, add 1 ginger, 1-2 onions, drop a few drops of vinegar, and cook according to your own taste.
Tip: In the pot where the beef bones are stewed, the water should be added at one time, not in the middle; Don't put salt in the stew, add it when you eat it. Learn authentic Chongqing hot pot technology and search Chengdu cuisine.
Method for making mutton offal clear soup hot pot bottom material
1. Buy foreign mixed soup in the supermarket for later use.
2. Add water to the pot. After the water boils, add mutton, mutton offal and sheep bones, and scoop out floating foam with high fire. Then add Radix Angelicae Dahuricae, Arillus Longan, Fructus Tsaoko, Pericarpium Citri Tangerinae, Semen Armeniacae Amarum, etc. , and add minced onion and ginger, and cook for more than 1 hour.
3. When eating, take the mutton and mutton offal cooked in the soup pot and chop them into bowls, then serve the mutton soup with minced garlic and spicy oil.
Tips for bottom material of broth hot pot
The key to making clear soup hot pot bottom material is excellent raw materials and fine working procedures. All kinds of main ingredients of hot pot bottom material should be sliced evenly and have the same thickness; Add clear soup and edible salt halfway through eating hot pot. Learn authentic Chongqing hot pot technology and search Chengdu cuisine.
Question 4: What do you usually eat when you eat hot pot? My own hot pot frozen tofu, Flammulina velutipes, Pleurotus ostreatus, mushrooms, fish heads, fish bellies, fish balls, mutton (frozen in supermarkets), sweet corn, seasonal vegetables, yuba, bean skin, potatoes, chicken feet, beef, tenderloin, and ~ ~ fish offal are also delicious ~ vermicelli, kelp and eggs are all my favorite foods ~ Please refer to them.
Question 5: What do you need to prepare to make your own hot pot? The main ingredient is hot pot. Buy whatever flavor you like, then ginger, garlic, coriander and sesame oil. Don't put flour and potatoes before eating hot pot. Anything else is ok, but it's not as convenient as a rice cooker. First, put the water in the pot, put down the hot pot, cover it, wait for the water to boil, and cook for 2 minutes to put your favorite dishes. Put down the ordinary vegetables and cover them.
Question 6: What should I prepare for eating hot pot by myself? How much a person eats in 20 minutes depends on what food you want to eat.
Hotpot soup base
Hot pot dipping sauce
Half a pot of water
Your own vegetables, meatballs, sliced meat, etc. It costs about 30 yuan, mainly depending on what you eat.
Question 7: What do I need to buy to cook hot pot at home? I come from Hubei. I can only talk about how we eat. Please forgive me if there is any difference.
Green vegetables: lettuce, coriander, oil wheat, kohlrabi, rape, spinach, chrysanthemum, northeast sauerkraut, sweet potato chips, Chinese cabbage.
Meat: lamb chops, fat beef, lunch meat (Meilin is delicious), pork tenderloin, venetian blinds, beef venetian blinds, and some meatballs (shrimp balls, fish balls and chicken balls).
Seafood: shrimp, all kinds of shellfish, cuttlefish, oysters, mullet eggs (too much)
Others: crystal powder, frozen tofu, kelp root, fat sheep powder, duck blood, bean skin, fried bean skin, various mushrooms (especially gold needles), hot pot noodles.
Dip: Sesame paste, chives and southern milk (Wang Zhihe). You can also add Chili oil, vinegar and mustard according to your own taste. You can eat seafood with seafood needles.
Pot bottom: you can put shrimp, jujube, medlar, garlic, ginger, onion and so on in white water.
You can also buy Little Sheep ingredients (both spicy and original) or some spicy Chongqing hot pot ingredients directly.
Question 8: What ingredients are used to make your own hot pot at home? Pi County Douban
Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Fermented soybean
Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.
Red pepper
Dry Chili peppers are pungent and warm, which can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao peppers and millet peppers. Adding dried chillies to the hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Mao Wen pepper and Qingxi pepper in Sichuan are superior. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell and enhance the umami taste.
old ginger
Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.
garlic
Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Glutinous rice wine
Fermented wine, the rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding distiller's grains to the prepared hot pot soup brine (base material) can increase freshness, inhibit fishy smell and make the soup brine sweet again.
salt
The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
crystal sugar
Rock sugar is used to replicate sucrose, which is sweet and flat for crystallization, benefiting qi and moistening dryness, and clearing away heat. When cooking hot pot soup, adding rock sugar grams can make the soup mellow and sweet, which can relieve the spicy taste.
Cooking wine
Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.
monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help to refresh and improve the flavor of hot pot.
chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein of animals and plants. The role of chicken essence is to enhance the umami flavor and taste.
pepper
Pepper belongs to temperate zone, with pungent smell and strong fragrance, which has the effects of warming the middle warmer, dispelling cold, invigorating stomach and regulating qi. Used in broth hot pot to remove fishy smell, enhance fragrance and taste.
Function and dosage of chafing dish bottom material.
1 fermented grains is a fluffy, dark brown root spice, which is often used in spicy hot pot soup or braised vegetables. Chengdu people call it vanilla, and Chongqing people call it fragrant grain. Actually, it should be called fermented grains, also called fermented grains. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".
Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and tingling. It tastes pungent and warm, and has the functions of warming the stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.
Illicium verum should be called Illicium verum, also called fennel, Illicium verum and Pearl in August. It is a familiar spice. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
Fennel is also called fennel, shredded Chinese cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. Medically speaking, it is pungent and warm, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and resolving hard mass ...
Question 9: What tableware and ingredients do you need to make your own hot pot? If you want to eat spicy food, buy hot pot bottom material, if you don't want spicy food, buy sparerib soup bottom. Food options, seafood, edible fungi, meat.
Question 10: What materials do you need for homemade hot pot? The most important things are hot pot bottom material (if the bottom material is not spicy enough, you can add pepper and pepper yourself), butter (there is usually butter in hot pot bottom material, but it is generally not enough), and then sesame oil. As for garlic, it depends on your personal preference. The rest is vegetables. You can buy whatever you like.