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Dipping sauce
Proper dipping sauce will play a great role in improving the taste of ingredients. The following strategies will give you several recipes and tell you how to make sesame sauce dip better.
1. Preparation of sesame paste dipping sauce: Most canned sesame paste bought in the market is not suitable for direct consumption. (dry, even slightly bitter feeling. Therefore, we need to deal with it in advance.
(Note: The picture on the left shows the sesame paste just taken out of the bottle, and the picture on the right shows the processed sesame paste. )
It's actually quite simple. Just do the following three things.
1. Take out the amount of sesame paste you want to eat and put it in a big empty bowl. Generally speaking, if you want to eat a bowl of sesame paste, you only need half a bowl to three-quarters of the ingredients.
2. Take out the spoon or chopsticks and stir the sesame paste in the same direction.
3. In the process of stirring, you will find that the sesame paste in the bowl gradually becomes dry and hard, so it can't be stirred. At this time, you can add two or three spoonfuls of hot water (or hot soup base) to sesame paste, and then continue to stir. Please note that it is not convenient to add too much water at a time. After the sesame sauce is drained, it must be added again, otherwise the even and smooth taste will not be achieved. )
4. Repeat the second and third steps until the sesame paste is stirred without any dry feeling. (Generally, it takes 10-20 minutes, which can be shortened by skilled manual or faster mixing speed. By the end of the fourth step, your sesame sauce "base" is complete. This bowl of sesame paste will taste very, very delicious even without seasoning and only with a little salt.
There is still something to say about sesame sauce. In hot pot restaurants, most of the sesame sauce will be seasoned. In order to give you the best experience, I will provide you with some combinations that you can use as appropriate: fermented bean curd (red fermented bean curd is better), leek, sesame oil, sesame oil, red oil (spicy oil), coriander powder, soy sauce, sesame and so on. Best food match: mutton and fat beef.
Special seasoning series (suitable for eating all hot pot with thick soup base and delicious taste)
Raw eggs! !
The main purpose of using raw eggs as hot pot dipping sauce is very special, neither to improve the taste nor to make it more delicious-but to cool the ingredients. Many times, a piece of cooked tofu or a completely cooked meatball can be quickly cooled to a temperature that can be easily eaten within 5- 10 seconds after putting raw eggs in the pot. Therefore, in the case of clean eggs, try this method.
How to eat: under the premise of ensuring the hygiene and freshness of eggs, beat an egg in a bowl. Then gently stir with chopsticks for a few times, and roughly mix the eggs and egg whites. Just dip in the sauce. If you are worried that the egg liquid will taste weak, you can add a little soy sauce, salt, or chicken essence/chicken powder. But remember to stop here, and don't put too much seasoning dipping sauce on the bottom of the egg, otherwise it will become ugly and make people lose their appetite. This way of eating will highlight the original flavor of the ingredients as much as possible, so it is not recommended that you add too much seasoning.
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soup
After talking about the above ingredients, we can begin to discuss the soup base. In line with the principle of not wasting materials, my soup base is a combination of leftover materials and hot pot bottom materials.
There are many choices for hot pot bottom materials. Personally, I prefer Little Sheep or Haidilao, because I have to take care of many people who don't eat spicy food. So I don't have much research on spicy soup base. (But in most cases, the more red oil in the spicy soup base, the more fragrant it is. The best way to make the fragrance stand out is to fry the bottom material in the pot in advance. )
Basic soup
Choose chicken bones, Pleurotus eryngii, mushrooms, radishes and tomatoes, and add one or two pig bones (or keels) to taste when you are free.
Because every hot pot will enjoy a lot of chicken leg meat, so the important role of boiling soup chicken bones will be preserved, and the remaining chicken bones can be used well when added to the soup.
When processing mushrooms, there will be some unsightly or unpalatable parts (such as the stems of mushrooms, Pleurotus eryngii near the roots, or the black part of the head), which is a pity to throw into the trash can, so these are the best materials for soup base.
Radish is sometimes badly cut (or the remaining tail is inconvenient to slice), so it is cut into pieces and added together.
Because hot pot often eats a lot of meat products, so add some tomatoes as a way to relieve boredom.