Don't underestimate me. I am a person who mixes three sauces in a hot pot. Different tastes taste good. What's the point of eating a seasoning?

Generally speaking, water-based dipping materials such as soy sauce are low in calories, and adding some shallots and shredded ginger is more suitable for fresh ingredients such as seafood.

Sesame paste and peanut butter are rich in calcium, iron, vitamin E and other nutrients, and the taste is smooth and rich. The only drawback is high calories, and people who need to lose weight eat less.

Oily dips such as sesame oil and Chili oil are suitable for fragrance enhancement. If you add too much, the oil in the bowl will become body fat.

Here's how to make it (it tastes great):

(1) Bars: First, sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and then stir-fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste.

This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.

(2) Oyster oil: put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.

(3) Garlic paste in red oil: Sichuan hot sauce is fried in red oil, and a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste are added and stirred together.

This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.

(4) Odd taste: Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.

Method: First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90%, add fine pepper powder and stir it thoroughly, then pour it into a bowl, and then add other ingredients and stir it into a paste.

This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.

(5) Milk tofu juice: First, crush red milk tofu, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well.

This seasoning is suitable for main ingredients such as fish and shrimp.

(6) Sesame sauce: Mix sesame sauce (or peanut butter) with cold boiled water into thick paste, add a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion, coriander powder and sesame oil and mix well.

This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.

(7) Ginger juice: Peel ginger and cut into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.

This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.

(8) Sesame soy sauce: Add a small amount of cold boiled water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil.

I want to eat hot pot at home and teach you how to make hot pot bottom material.

Formula for frying chafing dish bottom material

Ingredients 1:

5 kg of dried pepper, 0/5 kg of butter/kloc, and 0/0 kg of salad oil or rapeseed oil/kloc.

Ingredients 2:

Onion 1 kg, Pixian watercress 250g, Douchi150g, white wine150g (52 degrees), fennel 500g.

Spices:

Clove150g, tsaoko100g, fragrant fruit100g, cinnamon 50g, kaempferia kaempferia 200g, star anise 200g, and fragrant leaves100g.

Making:

1, cut the pepper into two sections (remove the seeds, or the paste pot will taste); Soak spices in Chinese liquor for a while, then air-dry or sun-dry, and break them into powder.

2. Boil the water in the iron bucket, boil the pepper (if it is spicy, it needs to be cooked for a short time, but it can't be cooked for too long, otherwise it will boil), scoop it up, squeeze out the water and twist it into thick Chili noodles.

3. Put 10 kg butter in the pot, and then add salad oil or cooked rapeseed oil. When it is 80% hot, take 17.5 kg of oil and pour it into the freshly twisted Chili noodles. Crispy peppers are not dry or spicy.

4. Leave 2.5 kilograms of oil in the pot, add the shallots, soak and cool for 1 min, then pick up the shallots and use them for other purposes.

5. Then add Pixian bean paste, stir-fry with low fire for 50 seconds, stir-fry lobster sauce with low fire for 20 seconds, add just-scalded Chili noodles, stir-fry with high fire (otherwise the spicy taste will not come out), then turn to low fire, add spice powder, stir-fry for 40 minutes, pour in 150g white wine (flavoring), and finally add large and small portions.