How to stir-fry spicy hot pot base? Why is the hot pot base not fragrant when stir-fried?

Different places have different customs. There are many kinds of hot pot in my country. The famous seafood hot pot in Guangdong is seafood hot pot. The ingredients are very particular. The most important thing is the delicious taste and the fun of eating. It is not greasy and delicious. The chrysanthemum hot pot in Suzhou and Hangzhou uses chicken soup or meat soup as the hot pot soup, supplemented with thin slices of meat, fish, chicken and chrysanthemum. It is refreshing and has a unique flavor. So what is the method of frying the spicy hot pot base? Why is the hot pot base not fragrant? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the method for frying spicy hot pot base?

2. Why is the hot pot base not fragrant when fried?

3. Can chicken feather vegetables be eaten in hot pot?

4. Is the chicken feather vegetable hot pot delicious?

How to make spicy hot pot base

【Main ingredients】

3 jin of bullet-shaped peppers, 2 jin of erjingtiao, 1 jin of red peppercorns, 3 liang of green peppercorns, 10 jin of rapeseed oil, 10 jin of butter, 8 jin of lard, 3 jin of chicken fat, 5 jin of five-year-old bean paste, 6 jin of ziba peppers, 1 jin of rock sugar, 1 jin of fermented glutinous rice, 1 jin of oyster sauce, 2 liang of Yongchuan fermented black beans [medicinal materials]

3 liang of cardamom, 1.5 liang of Paicao, 7 liang of white pepper, 2 liang of cinnamon, 30 grams of licorice, 60 grams of cardamom, 60 grams of bay leaves, 6 liang of star anise, 6 liang of fennel, 60 grams of galangal, 2.5 liang of Amomum villosum, 7 liang of citronella, 30 grams of lemongrass [Preparation]

1. Grind all the medicinal materials into powder for later use;

2. Soak all the peppers in 70-degree warm water for 30 minutes and all the peppercorns for 10 minutes;

3. Take out the chili peppers and Sichuan peppercorns separately and set aside. Keep the water used to soak the chili peppers.

【Making points】

1. Prepare a large pot, stir-fry all the peppers several times until dry and fragrant, stir-fry until burnt, and crush the peppers;

2. Heat up a large wok, add rapeseed oil, lard, chicken fat, and beef tallow, add Sichuan peppercorns, five-year-old bean paste, rock sugar, fermented glutinous rice, oyster sauce, Yongchuan fermented black beans, and medicinal powder;

3. After the spices are fragrant, add the crushed chili pieces, stir-fry slowly over low heat and simmer for about 40 minutes to 1 hour;

4. Leave the fried spicy hot pot ingredients for 24 hours and let them cool naturally.

Why is the hot pot base not fragrant when fried?

Subjective reasons:

1. The hot pot restaurant owner is stingy. In order to reduce costs, he chooses poor quality ingredients and passes them off as good ones. Of course, the base ingredients cannot be fried to a delicious taste.

2. Tampering with procurement. When there are good materials, they choose to buy inferior ones, report them as good materials, and take kickbacks.

3. Although the hotpot chef is very knowledgeable, due to personal ideological problems, dissatisfaction with the boss, poor interpersonal relationships, etc., he may deliberately fail to fry the base ingredients well in order to threaten the boss or "ignore" the boss.

4. If other employees tamper with the raw materials, they will be suspected of sabotage.

The fundamental reason why the hot pot base is not fried well is the bad habits in the catering industry. Some chefs (fryers) think they have mastered a skill, but they have lost their conscience and culinary ethics and ask for exorbitant prices. Some restaurant owners lack the corresponding professional knowledge and have to swallow their anger, which in turn fosters the bad habits of those people.

Method: You don’t need an expert, but you need a process. Choosing good, outstanding, and directly usable hot pot base is a powerful tool for hot pot restaurant owners to avoid being threatened by chefs.

Can chicken feather vegetables be used in hot pot?

Chicken feather vegetables can be eaten in hot pot.

Chicken feather vegetables have the effects of clearing away heat and relieving restlessness, promoting qi and removing blood stasis, reducing swelling and dispersing knots, and promoting gastrointestinal function. They are mainly used to treat lung heat cough, fever, thirst, chest tightness, irritability, poor appetite, constipation, abdominal distension and other symptoms. Precautions Because chicken feather vegetables are cool in nature, people with weak spleen and stomach should not eat too much. Chicken feather vegetables are not easy to eat raw. When making dishes with chicken feather vegetables, the frying and boiling time should not be too long to avoid loss of nutrients.

Is the chicken feather vegetable hot pot delicious?

Comment 1: I ordered a beef hotpot and a mushroom soup pot. The chicken greens and mushroom soup pot tasted good. It was just the right amount of sweet to relieve the greasiness after eating meat. I really liked it.

Evaluation 2: This restaurant is quite special. We ordered the Four Flavors Hotpot, which is actually not much different from the Double-flavor Hotpot. The meat portions are quite good. I would like to recommend their chicken feather vegetables, which are quite fresh and taste like pea tips after being boiled in hot pot. They are very delicious.