Butter or lard, if not, vegetable oil.

Garlic, ginger, thirteen spices. If not, add some pepper, pepper and onion and bring to a boil. . . .

How to make a simple chafing dish at home?

Speaking of the bottom of the pot, most mutton hot pots only put some items such as shrimp and mushrooms at the bottom, and pay attention to some seafood. Compared with the hot pot ingredients that people eat now, the variety is too single. Seasonings include sesame sauce, tofu, Shaoxing wine, pickled chives, pickled shrimp oil, Chili oil, good soy sauce and so on. Ingredients include coriander powder, chopped green onion, soaked fine vermicelli, tofu, Chinese cabbage, sugar, garlic and so on. Chongqing Baiwei Chili Hot Pot introduces two kinds of nourishing hot pot making and eating methods for you.

Ingredients: lotus seed butter 100g, tripe 750g, pork kidney and duck intestines 200g, chicken wings in gizzards 5, lettuce leaves and water-borne mushrooms 200g, water-borne cabbage 150g, water-borne fungus and soybean sprouts 30g, and onion 25g.

Production method:

1. remove impurities from lotus seeds, soak them in warm water, remove the heart, wash and drain the water, wash the tripe, and cut them into 5 cm square pieces; Waist and peel the pig kidney and cut it into 2 mm thick slices; Knead duck intestines repeatedly with alkali and vinegar to remove mucus, wash and drain, and cut a knife in the middle (don't cut it off); Remove the pedicels of water-borne mushrooms and auricularia auricula, and cut into small pieces; Wash soybean sprouts and lettuce and drain; Cut the cabbage into strips. Pack the above trays and surround the hot pot for later use.

2. Put the hot pot on fire, add fresh soup, butter, ginger (sliced), onion, garlic, pepper and pepper, take out the pepper after baking, add lotus seeds and cook for/kloc-0.5 minutes, and mix with monosodium glutamate to blanch all the ingredients.

Features: delicious, tender, crisp and soft, with the effects of invigorating spleen and nourishing heart, kidney and stomach.

Precautions: patients with surgical infection and dermatosis should eat less; People with dry stools should eat carefully.

Ingredients: 200g jujube, 2 sheep hearts, 500g mutton, water-borne magnolia slices and water-borne mushrooms100g, wax gourd and pea seedlings150g, 50g coriander and lard, 25g ginger, and 0/5g onion and pepper/kloc-0.

Production method:

1. remove impurities and mildew from jujube, wash and drain, blanch sheep heart in boiling water pot, drain, and cut into 5 cm square pieces; Mutton fasciated slices; Slicing Flos Magnoliae soaked in water, and draining; Water-borne mushrooms have pedicels, and everything is half; Peel the wax gourd, remove the pulp and slice it; Select pea seedlings and coriander, wash and drain. Put the above ingredients on a plate and surround them with hot pot for later use.

2. Put the pot on fire, add lard to heat it, add pepper to stir-fry until fragrant, add sheep heart, stir-fry for a few times, add mutton soup, ginger, onion, salt, pepper and jujube, cook for 15 minutes, skim off the floating foam, and put it into hot pot to eat all the ingredients.

Features: Delicate and delicious, the soup is delicious, and it has the effects of nourishing the heart, calming the nerves and treating convulsions.

Note: this hot pot is suitable for winter consumption; Patients with exogenous diseases, toothache and fever should not eat it.

Red pepper, sesame pepper, onion ginger, aniseed, pepper, salt, monosodium glutamate and chicken essence are all appropriate in preserved meat (these are enough for home use, and restaurants should add more seasonings). First, heat the pan, pour in the right amount of oil, add the preserved sauce, onion ginger, pepper aniseed in turn, stir-fry, add the soup (preferably the old soup), and then add other seasonings. Boil and serve. The taste can be adjusted according to your own preferences. Also, if you want to add garlic, you'd better put it later. The chef said, "raw onions and cooked garlic"!

I hope I can help you.

How to make the bottom material of hot pot at home as simple as possible ~ ~

1. Prepare some chicken (blanch with boiling water to remove blood) and dry it. 2. Hot pot bottom material: onion, ginger, dried pepper, garlic, pepper and star anise. Salt, chicken essence, soy sauce, vinegar, lard. 3. Heat the pot. When the pot is hot, add lard until it is 70% hot, add seasoning to make fragrant, and add soy sauce for 7.8 minutes. Put some dishes you like after boiling. ..

Simple method of hot pot bottom material

Go straight into the water and add some seasoning.

How to make the bottom material of the family version of broth hot pot?

Family version of clear soup hot pot is unnecessary bottom material. And even the clear soup hot pot in the restaurant needs special medicinal materials besides nourishing the soup pot, and also does not need the bottom material. Then I'll give you a brief explanation.

The two big bones of the pig were watered and the soup fell out. Young man, boil the soup for ten minutes and half an hour. On the fire for ten minutes, add enough water at one time. Put an old beam inside, an onion without leaves, no salt and garlic.

Add soybean sprouts in the last five minutes.

Salt, monosodium glutamate, chicken essence.

If you need to refuel, add chicken oil if possible, and cooked lard if not. Remember, cooked lard needs to be treated. Put the lard into the pot, add ginger, green onion and a little pepper, stir-fry until fragrant, and then divide the oil to remove the peculiar smell of the lard itself.

I want to make my own hot pot at home. What is the bottom material of broth hotpot? 50 points

You can cook it yourself at home, but the taste will still be very different from that of the hot pot restaurant outside.

Because the bottom material of hot pot is made of old oil, not directly made of new oil ~ ~

Suggestion: buy a bag of hot pot bottom material in the supermarket (clear soup: little sheep; Red soup: Dezhuang and Qiaotou in Chongqing are the brands I chose after eating a lot. They are delicious.

Then cook it by yourself every time you cook it, and then put it in the bag of hot pot bottom material 1/4, and just go back.

How to cook the bottom of the pot by yourself: 1. Pour cold oil (much) into the pot, add spices (2 star anise, 5 fragrant leaves, about 30 fennel, 3 fragrant nai, cinnamon 1 piece (3cm long)), 20 dried peppers, 40 prickly ash, ginger and onion foam.

2. Put 2 tablespoons Pixian watercress, 2 tablespoons sugar and the bought chafing dish bottom material 1/4 into the oil, and stir-fry them together in the pan.

3. Add water (preferably beef bone soup). If there is no soup, directly add 50- 100g butter (ready-made butter blocks can be bought in the seasoning area of the market, specially for hot pot) and cook for 40 minutes.

4. You can take out the seasoning and rinse the hot pot conveniently.

What does a simple chafing dish need?

Quick training for home-cooked spicy hot pot (as the cooking skills of operators are not professional, try to describe it in * * * language);

Preparatory work/about to start work

1

Making hot pot and soup: prepare 2-3 Jin of pig bones and half a chicken the day before hot pot. If there is fish in the dish the next day, boil the fish bones together into soup. Specifically, pig bones can be directly put into cold water, chicken bones and fish bones can be cooked first and then added, and a little ginger can be added to the soup without salt, and the soup can be boiled for 3-4 hours, and the fire is turned off for later use;

Preparation of sugar water after meals: Because the hot pot is dry, you should prepare sugar water after meals while preparing the hot pot. Consider the following suggestions.

Tremella almond syrup, note that tremella should be soaked in warm water for one hour in advance.

) mung bean kelp syrup, pay attention to kelp also need to soak to remove salt.

) I was really lazy, so I prepared American ginseng tea with a little sugar.

If you are stupid, prepare chrysanthemum tea.

Boil all kinds of sugar water in advance (the first two need to boil for about 2 hours). Considering the different stomachs of the guests, some of them will be put in the refrigerator for cold drinks.

Hot pot making

Hot pot bottom material preparation: 2-3 handfuls of dried pepper, half a handfuls of pepper, a chunk of ginger (the size of my palm), 8- 10 garlic, 2-3 ounces of rock sugar, half a catty of watercress, a little kaempferia anise and 3 ounces of butter. If you are impatient, please cut all kinds of spices into petite shapes when preparing materials to avoid waiting for a long time to make basic soup;

Preparation of rape: according to the head preparation, basic treatment: put a proper amount of sesame oil in each bowl. Make garlic into garlic. If there is no special tool, remember to use your left hand to help your right hand control the cutter head rhythmically when using the knife, so as to prevent garlic from splashing and ensure the quality of garlic. When finished, put it in a small bowl and put it in a small bowl for later use. Because the guests may have different requirements for salt and garlic, it is best to put them in the oil dish by themselves. If there are guests from Guizhou, consider preparing to season with dried Chili powder and appropriate amount of salt;

Make soup with base material:

Put on an apron and turn on the range hood at the same time, heat the pan to 60% to 70% heat (that is, I just saw smoke), add half a catty of vegetable oil, heat it to 80% heat (the oil bubbles are gone, and the smoke color/sound is just right), add 1 sesame oil, and turn it evenly with a spatula. It will be fine if it is 80% ripe. Never overdo it. When the fragrance is 4, you must make a decisive decision and stop waiting. Then add water, the amount of which is about three times that of the bottom of the pot, and boil for half an hour (the preparation procedure is omitted, so it is estimated that there is no problem). However, for the sake of cleanliness, it is suggested that after the bottom soup is ready, it should be transferred to an electric cooker before eating.

When you start to eat, heat the prepared soup over high fire and keep it ready for use.

Dietary skills

Start with meat dishes, which can be thick soup, not too spicy; When you need soup, don't add too much at a time. Vegetarian dishes will be served later, and potatoes, vermicelli and the like will be served last, because the soup will be bad because of the thick consistency.

With cold beer, hehe, it tastes better.

Don't forget to drink some sugar to reduce the fire.

skill

There is an unlucky person who has to constantly take care of everyone's needs, such as sending water and soup, seeing if the food is enough, and finally washing the dishes. That person is usually me, but I don't have to worry this time.

Postscript (same as postscript); Police officer (police sergeant)

The above ingredients have taken into account the tastes of non-Sichuanese. If you still can't stand its spicy taste, please handle it as appropriate

Gourmet wangwang

How to make hot pot? Is there any bottom material but water?

The bottom material of clear soup can be directly added with water or boiled in clear soup;

The best base of red soup is to put ginger and onion into oil first, add spices such as pepper and pepper according to your own taste, stir fry and then add water or broth to cook;

If cooked in stock, it will taste higher. If there is no broth, just use water directly.

Broth is a soup made of meat (pork, pig bones, chicken, duck and other meats) and water.

How to make spicy hot pot bottom material, how to make spicy hot pot bottom material in detail, how to make spicy hot pot.

1. Stir-fry the chafing dish bottom material (based on 5 portions of chafing dish bottom material)

Raw materials: 2500g of vegetable oil, 500g of butter1.500g, Pixian watercress1.500g, 250g of dried chilli, 20g of ginger100g, 200g of garlic, 300g of onion and 0/.50g of crystal sugar.

Method:

1, cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil the dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them up to get chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Bazin pepper, and stir fry slowly with low fire for about 1 ~ 1. 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.

Second, the preparation of hot pot soup

Raw materials: pig bone 1500g, ox bone 1500g, chicken claw bone 500g, ginger 50g, onion 150g, cooking wine 100g, chicken essence 150g, monosodium glutamate 75g and dried pepper 750g.

Method:

1, pig bonzi bone and bovine bonzi bone are washed and crushed; Wash the chicken claw bones; Ginger is broken; The onion is knotted.

2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup.

3. Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot? Then, add chicken essence and monosodium glutamate, put dried Chili and Zanthoxylum bungeanum into a wok, add vegetable oil and stir-fry until fragrant, and then sprinkle them into five hot pots respectively? Sprinkle 150g dried pepper and 25g pepper on each hot pot? At this time, the hot pot can be served, and after boiling for a few minutes, you can start to rinse all kinds of raw materials.

Three. Matters needing attention in operation

1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.

2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.

3. Pixian watercress with hot pot bottom material is mainly used to improve flavor, while Bazin pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.

4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Cicao is added to add red? However, the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.

6. When preparing hot pot soup, if the taste requirements are not too spicy, then the dried peppers inside don't need to be directly fried in oil in a wok, but cooked in a boiling pot first? To reduce its spicy taste? Then take it out and sprinkle it in the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.

......& gt& gt

How to make hot pot bottom material by yourself?

There are many kinds of hot pot bottom materials, and each region is different. For example, the hot pot base in Chongqing is spicy and oily, while that in the north is not so spicy and so on.