In winter, every household eats hot pot, and the whole family eats steaming hot pot on the dining table. In winter, hot pot is also an essential food. Let's take a look at the relevant contents of my collection of hot pot bottom materials. Welcome to reading.
Hot pot bottom method 1 homemade tomato pot bottom hot pot
Required ingredients
3 tomatoes, half onion, 1 millet spicy, 1 star anise, 1 green onion, 3 ginger slices, 5 garlic slices, 2g salt, and 3 fragrant shavings.
working methods
1. Draw a cross knife on the surface of the tomato and boil it in boiling water for about two minutes, so that the tomato skin can be easily removed.
2. Cut the peeled tomatoes into small pieces and put them into a juicer or a cooking machine to make them into mud. If you don't have a machine, you can use it, but cut the tomatoes into small pieces.
3. Prepare the required ingredients and cut the onion into strips.
4, put the right amount of oil in the pot, add onions, ginger slices, garlic slices, star anise, millet spicy, stir-fry the fragrance.
5. Pour in tomato sauce, stir-fry over low heat, add salt and stir well.
6. Add fragrant shavings and appropriate amount of boiling water and cook for 5 minutes. Tomato hot pot soup base is ready.
Hot pot bottom material practice 2 The first method: coconut hot pot soup bottom.
This hot pot soup base is nourishing yin and strengthening yang, which is very suitable for nourishing the body. First, prepare a chicken and two coconuts. Pour out the coconut juice and put it aside, then scoop out the coconut meat with a spoon, cut it into shreds, put it in a blender and squeeze it into juice, and finally filter it. Then clean the chicken, cut it into pieces and cut it into chicken pieces. Then all the filtered coconut meat and coconut juice are poured into the pot, and then the freshly cut chicken pieces are added, and the delicious coconut hot pot soup base is finished.
The second type: signature hot pot soup base
Dried Chili, vegetable oil, onion, butter, lobster sauce, Erguotou, fennel, bean paste. There are also spices such as cinnamon, star anise, geranium, kaempferia kaempferia, clove, fragrant fruit, tsaoko and so on. First cut the dried pepper into sections, then cut it into small pieces with scissors, and then remove the pepper seeds, because the pepper seeds are easy to paste and have an odor. Soak the spices mentioned above in Erguotou. Doing so can remove the odor and make the fragrance more intense. After soaking the spices for half an hour, put them in a ventilated place for ventilation, then grind them into powder, and dry peppers into Chili noodles. Pour butter and vegetable oil into the pot, heat the oil to 70% to 80% heat, and then pour some oil into the Chili noodles. Put the remaining oil in the pot into the onion and fry it on low heat. Remove the residue. Pour in bean paste, stir-fry red oil over low heat, then add lobster sauce, stir-fry, add Chili noodles, stir-fry over high heat, then turn to low heat and add the spice powder just wrapped. Finally, pour in Erguotou and fennel before cooking.
The third kind: mutton hot pot soup base
This is the bottom of a clear soup pot, which is made of sheep spine, sheep bones, Erguotou, onion, ginger, salt, chicken essence, and spices such as cinnamon, star anise, fragrant leaves, clove, dried pepper, pepper and cardamom. Cut the sheep spine and bones into large pieces, cut the onion into sections, slice the ginger, and wrap the seasoning tightly with gauze. Then pour clean water into the pot. After boiling, put ginger slices, sheep spine and sheep bones into the pot to boil, then pour them out and rinse them off. Then take a soup pot, boil it with water, then take a clean pot, heat it with oil, then stir-fry the onion and ginger, stir-fry the lamb spine and lamb chops, pour some boiling water, cook for a while, and then pour all the contents in this pot into that soup pot. Then use high fire, add the seasoning just wrapped, cook for half an hour on high fire, and finally turn to low fire to cook the sheep spine.
Hot pot bottom material practice 3 hot pot bottom material
food
200g of butter, 20g of chicken oil100g, 30g of chili red oil, 20g of dried chili, 30g of prickly ash, 5g of onion10g, 5g of ginger, 80g of bean paste, 20g of lobster sauce, 80g of fermented grains, 30g of crystal sugar and 2.5l of beef bone soup (available)
Seasoning: Siraitia grosvenorii 1, white pepper 8, fennel 2g, clove 3, fragrant leaves 10g.
working methods
1. Add butter to the pot, slowly melt it with low fire, then add chicken oil, the ratio of butter to chicken oil is 2: 1, and then add a proper amount of Chili red oil and stir evenly to make mixed base oil. If there is no butter, you can use ordinary cooking oil instead, but it is best not to use rapeseed oil, and ordinary salad oil will do.
2. Turn the heat down, add dried chili, pepper, onion and ginger to the mixed base oil, stir-fry until fragrant, then add spices (1 Siraitia grosvenorii, 8 white peppers, 2g fennel, 3 cloves, 10g fragrant leaves) and stir-fry until fragrant. Siraitia grosvenorii has the effect of clearing away heat and relieving sore throat. Add the bottom material of Siraitia grosvenorii hot pot, which is delicious without getting angry. It should be noted that the spices need to be crushed before entering the pot, so as to release the fragrance to the maximum extent.
3. Add bean paste, douchi and fermented grains, then add rock sugar and stir well. In the process of cooking, the fire of chafing dish bottom is always very small, so it needs constant stirring to prevent the bottom of the chafing dish from being burnt and sticking to the chafing dish.
4. Add beef bone soup and cook on high fire for 10 minute until the fragrance is completely released. Take out and discard.
5. Take another pot, add the base oil, the oil temperature is 50% hot, add the dried peppers and prickly ash, stir-fry the fragrance, and pour the bottom material of the hot pot, then you can start eating the hot pot. This step seems simple, but it should not be underestimated. Making the taste of hot pot restaurant is a crucial step. Adding it to the bottom of hot pot can also make the taste of hot pot restaurant at home, saving money and not getting angry.