Good food, what should I do if I eat it every day? Many people will answer "disgusting" or "I don't want to eat any more" without hesitation, but this general rule is completely ineffective in front of hot pot. Hot pot can be eaten for a week, which will make diners more addicted. This is not only because of the unique taste of hot pot, but also because it is simple and easy to make, which conforms to the life rhythm of modern urbanites. Prepare the main soup and small ingredients in advance, and the hot pot can be eaten with the rinse.
Sichuan chafing dish
In the cold autumn and winter, cooking a pot of Sichuan hot pot at home is fragrant and delicious, which can be said to be full of affection and flavor with family. The method of making Sichuan-style hot pot is not complicated, and the required raw materials are very popular and can be bought in the market.
Ingredients: 3-5 ribs, vegetable oil, butter, pepper, pepper, ginger slices, garlic slices, sesame sauce, chives, fermented milk, etc.
Production method:
1. First put the pig bones into a large pot and add water to make milky bone soup for later use.
2. Heat a wok, pour in a proper amount of vegetable oil and butter, add dried Chili, pepper, ginger slices, garlic slices and Pixian bean paste in turn, stir-fry for fragrance, add a few pieces of rock sugar, pour in the cooked bone soup, and then pour the soup and all seasonings into the hot pot.
3. Add seasonings: such as mutton slices, fish fillets and lettuce.
4, when eating, adjust the small ingredients according to personal taste: such as garlic, spicy oil, coriander, add some soup to the hot pot.
Chongqing hot pot
Ingredients: a pile of dried peppers, a pile of ginger and garlic (more than half a catty), a proper amount of butter, a bag of hot pot bottom material, some watercress in Pixian County, and a proper amount of spices (such as Sannai, star anise, cinnamon, tsaoko, etc.). ), a catty of rapeseed oil, a bone, onions, etc.
Production method:
1, bone soup for 3 hours.
2, vegetable oil into the pot, after heating, add watercress (chopped), ginger, garlic (cut into rice grains), pepper (cut into pieces) stir-fry in a non-stick pan, quickly change color, stir-fry the chafing dish bottom material and seasoning, stir-fry until the bottom material is completely melted, add a large pot of bone soup, bring to a boil with high fire, bring to a low fire, and add some knotted green onions.
3. Remove the green onions, put butter or old oil, and simmer for one hour.
4, seasoning: sesame oil, garlic, chicken essence, salt, you can add some vinegar if you are afraid of spicy.
Piaoxiang chicken hotpot
Ingredients: Broiler 1 chicken, 500g of green bamboo shoots, refined oil100g, 20g of monosodium glutamate, 20g of chicken essence, 5g of garlic, 5g of ginger, 5g of onion, 20g of cooking wine, 4g of star anise, 2g of fragrant fruits, 2g of fennel, 5g of pepper and 3,000g of white soup.
Production method:
1. Wash ginger and garlic and cut into 2mm thick slices. Cut the onion into "horse ears".
2. Slaughter the chicken, remove hair, viscera, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, put it in a soup pot and soak it in clear water.
3. Cut the green bamboo shoots into strips 7 cm long and 2 cm wide, wash them and put them in the hot pot basin for later use.
4. Put the wok on the fire and heat it with oil. Stir-fry sliced ginger and garlic, onion, star anise, fragrant fruit, fennel and chicken, add white soup, monosodium glutamate, chicken essence, cooking wine and pepper, and boil to remove foam. Pour it into a hot pot basin filled with bamboo shoots.
Assorted hotpot
Ingredients: cooked red pills 10, cooked olive pills 12, cooked egg rolls 12, 250g of soaked vermicelli, 400g of Chinese cabbage, 0/00g of winter bamboo shoots/kloc-0, 25g of water-soaked mushrooms, 50g of lean pork, 50g of cooked pork tripe and water-soaked.
Production method:
1, cut the cooked red pill into 20 pieces; Cut the cabbage into pieces; Cut the vermicelli into long sections; Cut winter bamboo shoots, lean meat, cooked pork belly and cuttlefish into long slices; Wash mushrooms and cut into large pieces; Cut the green garlic into sections.
2, cabbage, vermicelli into a hot pot, add red balls, olive balls, egg rolls.
3. Pour 50g lard into a wok, heat it to 60%, stir-fry the winter bamboo shoots several times, then add the sliced meat, belly slices, cuttlefish slices, mushrooms, soy sauce and salt, stir-fry and pour into the hot pot.
4. Put 25g lard in the pot. When it is 60% hot, add meat soup, add pepper, green garlic and salt, boil it, pour it into a hot pot, light the hot pot and boil it. You can eat it.
Shui fish hotpot
Ingredients: soft-shelled turtle 1, Chinese cabbage, wax gourd, white radish100g, refined oil10g, monosodium glutamate10g, chicken essence 20g, onion 5g, ginger 5g, pepper 5g, cooking wine 20g and jujube/kloc.
Production method:
1, ginger onion is cut into 7 cm long and 2 mm thick silk.
2. Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4 cm square pieces, and put it in a soup pot for later use.
3. Cut Chinese cabbage, wax gourd and white radish into 5cm ... >>
Question 2: Make your own hot pot. How to make it delicious? First of all, it is best to prepare some bone soup, chicken soup or boiled broth. It doesn't matter if you don't have it, and the taste of water won't be too bad!
Then, add a little oil into the oil pan, add minced garlic, Jiang Mo, scallion, bean paste and dried Chili, stir-fry until fragrant, add the chafing dish bottom material, stir-fry for about 1 min, and then add the prepared hot soup or water.
Then add the onion leaves. I personally like to add a tomato and some mushrooms at this time. I think it tastes particularly fresh. Seasoning with food itself is more refreshing than monosodium glutamate!
Finally, cook 10 ~ 15 minutes to start cooking!
Guaranteed delicious!
In addition, the hot pot bottom material itself has a salty taste and does not need to add salt!
Then use garlic, chopped green onion, coriander and sesame oil as dipping dishes. It's really delicious and refreshing!
Question 3: Make your own hot pot, how to make it delicious? First of all, it is best to prepare some bone soup, chicken soup or boiled broth. It doesn't matter if you don't have it, and the taste of water won't be too bad!
Then, add a little oil into the oil pan, add minced garlic, Jiang Mo, scallion, bean paste and dried Chili, stir-fry until fragrant, add the chafing dish bottom material, stir-fry for about 1 min, and then add the prepared hot soup or water.
Then add the onion leaves. I personally like to add a tomato and some mushrooms at this time. I think it tastes particularly fresh. Seasoning with food itself is more refreshing than monosodium glutamate!
Finally, cook 10 ~ 15 minutes to start cooking!
Guaranteed delicious!
In addition, the hot pot bottom material itself has a salty taste and does not need to add salt!
Then use garlic, chopped green onion, coriander and sesame oil as dipping dishes. It's really delicious and refreshing!
Question 4: How to make hot pot at home? Personally, I think there are many hot pots made this winter, such as clear soup pot, Korean kimchi hot pot and tomato chicken.
Clear soup pot is very easy. You can buy whatever you want and eat it hot.
1. Clear soup pot
Pot * * * Work: A small amount of coccyx or tube bone (due to personal uncertainty, coccyx soup is clear and tube bone soup is greasy)
Buy back the bones, wash them, put them in a pressure cooker, pat a large piece of ginger and cook them in a pressure cooker. After it rings, continue to simmer for about 5 minutes, and then add salt when the pressure cooker cools down, so that the bottom of the pot will be fine. Pour the soup into the soup pot and you can start ironing your favorite things.
Hot dish recommendation:
Meat: all kinds of meatballs, beef and mutton, fish. ....
Mushrooms: Lentinus edodes, mushrooms, Flammulina velutipes, Agrocybe aegerita (especially recommended, this is sweet and crisp), chicken fir and anchovies. .....
Vegetables: Chinese cabbage, lettuce, spring vegetables, Chinese cabbage, cauliflower. .....
Others: white gourd, radish, potato, yuba, bean curd, bean curd skin, pumpkin, vermicelli. ...
In fact, as long as you want to eat, want to eat, you can eat it with a perm. . .
2. Korean pickle pot
This material is very simple, and it is also a relatively simple one. If you can eat spicy food, it will be just right.
Go to the supermarket to buy 4 small pickles (pickle juice must be added when buying pickles), buy 1 root green onion, 1 root green onion, 5-6 potatoes (depending on personal preference), and a bag of rice cakes (in bags with small pieces of color, which are sold in many supermarkets, usually in 3 yuan).
Put half a pot of water in the pot, cut these materials, pour the pickle juice into the pot and bring to a boil. Generally, salt is not needed, because the pickle juice itself has a high salt content. This depends on the person. When the bottom of the pot is ready, it depends on what you eat. Fat cows and sheep can eat it. ....
3. Tomato chicken
Ingredients: a whole chicken, 8- 10 tomatoes, a little onion and 5 green peppers.
Cut the whole chicken, cut the tomato into small pieces, cut the onion into sections, and cut the green pepper into sections.
Put the tomatoes in the pressure cooker and add water. How much juice do you need? Usually half a pot of water and two spoonfuls of salt. Turn on the fire, and continue to stew after the pressure cooker rings 10- 15 minutes. In the other half, burn the pot red, add the oil and ginger slices, put the chicken in the pot, fry the water until cooked, and add a little salt and soy sauce. Generally, medium fire takes 15 minutes. Add green pepper, simmer for about 3 minutes, and finally add chopped green onion. This appetizing soup is very nutritious. Finally, if the chicken is ready and there are vermicelli, put the vermicelli in the juice and cook it. It's delicious. ....
Finally, about the oil dish of hot pot.
Individuals can eat spicy food.
Ingredients: 5-8 small red peppers, onions, ginger, garlic and a little parsley.
Chop these pieces as appropriate, put them in a bowl, add a little old vinegar, pour in the cooked soy sauce, and finally pour in a little red-hot oil, and stir well.
Question 5: How to make hot pot at home? (1) Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet. There are many recipes and making methods of red soup, each with its own characteristics. Here are three well-known and recognized formulas and modulation methods for you to choose from.
Formula 1:
Clear soup1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g.
Equation 2:
Beef soup1500g, butter 200g, watercress125g, lobster sauce 45g, crystal sugar 25g, dried pepper 25g, Jiang Mo 50g, refined salt10g, cooking wine 25g, and fermented grains juice150g.
Formula 3:
2000g of chicken soup, 250g of butter, 200g of bean paste, 50g of lobster sauce, 50g of crystal sugar, 20g of ginger100g, 20g of garlic, 20g of dried red pepper, 20g of pepper, 0g of refined salt10g of cooking wine100g of mash.
Although the above three formulas use different seasonings, they are basically authentic Chongqing hot pot red soup.
The specific modulation method of red soup is:
First, put the wok on a big fire and add oil (butter or vegetable oil, etc.). ) and heat it, then add watercress and ginger slices (shredded ginger slices) and stir-fry fermented soybean to make it fragrant red, then add soup, boil it, and then cook it with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar. Until the soup is thick and fragrant.
To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent.
The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. Ordinary families can adopt the following simple formula:
Pork soup 1500g, butter 250g, watercress 125g, sugar 30g, ginger 50g, pepper 10g, salt 15g and yellow rice wine 50g.
This recipe is practical and simple, with a slight fragrance, but the basic fragrance is still very strong.
(2) White soup, namely clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot. It is also the basic soup of Chongqing hot pot. Its characteristics are: rich flavor, clear soup color, suitable for refreshing, not dry or greasy, but the production process is more complicated. The formula and modulation method are introduced as follows:
Boiling method of "clear soup hotpot"
Cooking clear soup in hot pot is divided into two steps: hanging soup and sweeping soup.
(1) Diaotang
Raw materials (such as eating 2500g meat and 2500g vegetarian food):
Chicken1000g, pork bone1000g, ribs1000g, ginger 50g and cooking wine 50g.
1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water.
2, raw materials into the pot, add 5000 grams of water, first boil with fire, remove the floating foam, and hang out the umami flavor with a small fire.
(2) Sweep soup
Raw materials:
Chicken breast150g, salt10g, pepper 4g, lean pork 20g and monosodium glutamate 4g.
Production: 1, scoop out 500 grams of fresh soup in advance and let it cool. Then beat the chicken breast and lean pork into velvet, and dissolve the velvet with 250 grams of fresh soup respectively.
2. Boil the fresh soup on the fire and add salt and pepper. First, pour the minced meat into the soup and stir it evenly with a spoon. When minced meat floats on the noodle soup, move the pan to low heat and keep it slightly boiling. After five minutes, fish out the minced meat with a colander, then boil the soup, add the minced chicken into the soup and stir it evenly with a spoon. After the minced meat floats on the noodle soup, move the pan to low heat and keep it. When serving, put the chicken down and put monosodium glutamate.
[img]bbs.popv/...45.jpg[/img] I forgot to tell you that it is very important to use hot water for dried peppers and prickly ash ... >>
Question 6: the practice of hot pot, how to make homemade hot pot delicious, and the practice of homemade hot pot in China.
1.
Let's make spicy soup base first. Prepare ingredients
2.
Pour an appropriate amount of oil into the pot, and when the oil is hot, put the dried pepper, pepper and star anise into the pot and stir-fry to give a fragrance.
3.
Put two spoonfuls of Pixian bean paste in the pot and stir fry in red oil.
4.
Stir-fry ginger slices and shallots in a pot to smell.
5.
Pour in the right amount of water.
6.
Put two pieces of thick soup treasure into the pot.
7.
Put 1 tablespoon salt and 2 tablespoons soy sauce into the pot. After the fire boils, turn to low heat and cook for 5 minutes. The spicy soup base is ready
8.
Start making the soup base of clear soup. Pour five bowls of water into the pot, then add two pieces of thick soup with chicken soup flavor, and then add two pieces of ginger, two mushrooms, 1 teaspoon of Lycium barbarum, 1 teaspoon of salt.
9.
After the fire boils, turn to low heat and cook for 10 minutes, and make the clear soup base.
Question 7: How to make hot pot at home … pot (you can buy it in the mall, you can decide whether it is Yuanyang or not), ingredients (you can buy it in the mall according to your appetite), seasoning (here refers to hot pot soup base). Some people like to make their own soup base, such as praising the sparerib soup from other places before pouring it into the hot pot. Some people like to buy hot pot seasonings directly, such as Little Sheep's, Mala Tang's and clear soup's.
This is basically the preparatory work.
Question 8: How to make hot pot? The four methods are easy to learn. Everyone has different tastes. Let's talk about one method first and introduce several to you. There is no best, only what you like. Have a good time. Sisheng hotpot ingredients: chicken breast 100g, shredded ginger 5g, chicken gizzard 100g, Shaoxing wine 20g, shrimp 100g, refined salt 3g, pork tenderloin 100g, monosodium glutamate 2g, shredded Chinese cabbage/kloc-0. Sesame sauce 1 platter, fried noodles 50g, coriander leaves 1 platter, winter bamboo shoots 150g, cooked lard 5g, potherb mustard 50g, clear soup 1000g, shredded onion 10g, and pepper 2g. Practice: 65438. Put the shrimp in another plate and spread it out. Take four washed vegetable leaves, blanch them with boiling water, let them cool, and cover them with four raw meat dishes. 2. Put shredded cabbage, pea seedlings, fried dough sticks, fried noodles, shredded onion and shredded ginger into the dish respectively. 3. Put the wok on a big fire, scoop in 100g clear soup, add winter bamboo shoots, potherb mustard and refined salt, bring to a boil, skim the floating foam, add monosodium glutamate and pour into a hot pot. 4. Remove the leaves from the four raw meat dishes, pour Shao wine on them respectively, and serve them with shredded Chinese cabbage, pea sprouts, fried dough sticks, vermicelli, hot pot and seasoning. Add alcohol to the bottom of the hot pot, light it before eating, and eat it at will after the soup boils. Ingredients: Nestle evaporated milk 1000ml, broth 1000ml, 4 fresh shrimps, 50g fish fillet, chicken breast, half onion, several fresh mushrooms, half carrot, appropriate amount of peas and appropriate amount of corn shoots. 2 tsps of Nestle Meiji Chicken Essence, Nestle Chicken Soup 1 piece. Practice: 1. Wash fresh shrimp, slice chicken breast, slice carrot, and cut fresh mushrooms into crosses for later use. 2. Boil the broth and Nestle vegetable fat emulsion as the bottom of the pot, and add all the materials and seasonings. Burgundy hot pot ingredients: pork 300g, beef 300g, mutton 300g, chicken 300g, olive oil amount: 1. Wash all the meat and cut it into thin slices or small pieces. 2. Mix the dipping sauce well. 3, hot pot, pour olive oil, heat to 50 degrees Celsius on low heat; Wear the meat slices (blocks) with a long fork, fry them in the oil pan, and take out the dipping sauce to eat. 6 tablespoons mayonnaise dipping sauce, 1 tablespoon pickled cucumber powder, 1 tablespoon parsley powder, 2 tablespoons French mustard sauce, 2 tablespoons egg yolk paste, and the story is mixed together. Burgundy is a farm town in Switzerland. In winter, local people are used to sitting around the dining table, cooking and chatting, so Burgundy hot pot, also called European oil hot pot, was developed. Burgundy hotpot ingredients are generally meat, because vegetables, seafood and so on. Hot pot containers are also an ideal choice for pots with high necks. Vegetarian hot pot ingredients: vegetarian broth 10 cup, Chinese cabbage 1, 2 pieces of tofu, 4 pieces of corn shoots, several pieces of Flammulina velutipes 1 piece, moderate amount of Pleurotus ostreatus, several pieces of oily tofu, bamboo shoots 1 piece, several pieces of lilies, and other vegetarian hot pot ingredients:/kloc 2. Add the cabbage to the vegetarian soup and cook it a little. Other ingredients can be cooked one after another. Dip sauce, sand tea sauce, coriander powder, pepper, soy sauce, instant hot pot material, bamboo shoots, yuba. Note: Vegetarian hot pot often turns into paste after boiling, mainly because tofu is added. This situation can be avoided by frying the tofu before entering the pot. Note: Wash several mushrooms, 150g soybean sprouts, 10 red dates and 1 apples, peel off several leaves of Chinese cabbage, and cut 1/4 carrots into pieces. Put the above materials into a pot, cover with water, cook for 20-30 minutes, and filter out the soup to get the mint hot pot material: 1 mint grass, 1 box of yuanxiao, 4 fresh eggs, 1 can of pineapple, 1 cup of sugar. ) prepare two pots for each person. 2.) Boil 1 pot again and roll it into 1 box of Yuanxiao. Break up the egg buns and cook them over medium heat. After the Lantern Festival floats, take them out with a spoon and put them in mint sweet soup. Then slice the pineapple (divide it into 4 parts) and serve it. Health Yuanyang Hotpot Ingredients: one black-bone chicken over 800g, 3 liters of mineral water, Thai court fragrant rice 150g, yellow rice (optional), lettuce, mushrooms, quail eggs, cherry tomatoes and dried roses. Soak rice first, take 150g of Thai court fragrant rice and yellow millet (optional) and wash them. & gt
Question 9: How to make a simple hot pot soup base? 200g of vegetable oil in soup base (about135g), 50g of lard100g, 30g of bean paste, 30g of pickled pepper, 40g of pickled pepper, garlic10g, 50g of ginger and 50g of pepper15g. Add 500g chicken soup or duck soup.
Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.
Question 10: Self-made hot pot bottom material depends on personal cooking experience. At present, there are many convenient hot pot bottom materials, which can be conveniently and economically used by throwing them directly into the pot. My family all like to eat hot pot. The addiction I bought in Taobao last time is much more delicious than what I have been doing in Dezhuang for ten years. My family loves it, too. Later, I bought it directly online, but I was too lazy to do it myself. Recommended for you: delicious.
Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.
Flavor formula:
White buckle 5g Amomum tsaoko 5g Kaempferia Kaempferia 3-5g Clove 3g-5g Amomum villosum 5g Fructus Foeniculi 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Cutting grass 5g Laokou 5g Gan Song 5g Pericarpium Citri Tangerinae 5g Pork 5-8g Illicium verum 5g Fragrant Leaves 5g Fennel 8g Vanilla 5g.
Production method:
Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the pepper will swell. Prepare two woks, one with 9 samples (25g douban, onion and ginger mash) and mix well. Add 3kg butter to another wok, then add salad oil and cook until 70-80%. Spoon the oil onto the douban. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry over low heat. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of each raw material is almost dry, and add bubbles to obtain spices, and continue to stir-fry until each raw material is 9.
Hot pot seasoning and soup requirements:
1 Not spicy enough: stir-fry Chili in old oil. 2 Too spicy: Add sugar and mash, and stir with old oil. 3 Not spicy enough: Add fried Zanba pepper and old oil. Pay attention to stir-fry Ciba pepper (salad oil 10 kg, Ciba pepper 5 kg, fennel soaked in proper amount, add some clear soup and then add appropriate amount of fermented grains and sugar. If the clear soup is not salty enough, dissolve the salt in it. 6. Too salty: add lotus root slices, potato chips, or add a proper amount of clear soup to solve it. Lotus root slices and potatoes can reduce salt. ) 7. Ensure the reckless behavior of the guests and pour a lot of dishes into the pot, which will affect the quality of the bottom of the pot. Please keep the bottom of the pot full for 8 minutes.
Hot pot taboo:
Some people say that hot pot can only be eaten if you drink more soup, and everything you eat can only be cooked while it is hot. Actually, it's wrong. It's still taboo to keep your own characteristics all the time.
1 Avoid using deteriorated raw materials; 2 Avoid using vegetable raw materials with excessive chlorophyll content; 3 avoid using raw materials with excessive alkali content when preparing hair; 4 avoid using raw materials with too many meridians and too thick fibrous tissue; 5 avoid adding soy sauce to the soup brine; 6 avoid mixing soup; 7 avoid excessive fire control; Avoid putting too much raw materials into the soup pot at one time.