Health benefits
Green onions: detoxify
Rock sugar: strengthen the spleen
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Vegetable oil ( 500g ) | Butter ( 300g ) |
Pixian Douban ( 300g ) | Dried chili pepper ( 350 Grams ) |
Ginger ( 20 grams ) | Garlic ( 40 grams ) | Green onions ( 60 grams ) | Rock sugar ( 30g ) |
Fermented glutinous rice juice ( 100g ) | Star anise ( 20g ) |
Sanai ( 10 grams ) | Cinnamon ( 10 grams ) |
Cumin ( 10 grams ) | Grass fruit ( 5 grams ) |
Lithospermum ( 5 grams ) | Geranium leaves ( 2 grams ) |
Vanilla ( 2 grams ) |
How to make hot pot base
1. Refine the vegetable oil first; cut the butter into small pieces; chop the Pixian bean paste into fine pieces; put the dried chili peppers into a pot of boiling water and cook for about 2 minutes , take out and grind into velvet to make glutinous rice cakes and peppers; smash the ginger; peel the garlic into cloves; tie the green onions; break the rock sugar into pieces; break the star anise, sannai, and cinnamon into small pieces; smash the strawberries.
2. Place the wok on medium heat, and then pour in Heat the vegetable oil, add butter and simmer, add ginger, garlic cloves and scallions until fragrant, then add Pixian watercress and glutinous rice cake pepper.
3. Turn to low heat and fry slowly for about 1 to 1.5 hours , until the watercress is stir-fried and dried, the fragrance is overflowing, and the peppers are slightly white, remove the green onion knots from the pot and use them; then add star anise, senna, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, fenugreek and Lilac et al.
4. Continue to stir-fry over low heat for about 15 to 20 minutes.
5.When the spices in the pot become darker, add rock sugar , glutinous rice juice.
6. Slowly simmer over low heat until the moisture in the glutinous rice juice is reduced Completely evaporate, then remove the pot from the fire, cover and simmer until the ingredients in the pot cool down, and the hot pot base is ready.
Tips
1.During the frying process of hot pot base ingredients, be sure to use low heat.This can avoid frying the raw materials and allow the aroma and pigment inside the raw materials to fully penetrate.
2.During the frying process, keep turning with a spoon or spatula to make the raw materials heat evenly and avoid sticking to the pan.
3.The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, while the glutinous rice cake pepper is mainly used to enhance the color.However, both must be slowly fried to dry out the water vapor, so that the flavor and pigment can be enhanced.Fully soluble in oil.
4.Adding rock sugar to the hot pot base can "brighten" the soup.The purpose of adding fermented glutinous rice juice is to encourage the spiciness of watercress and chili peppers and the aroma of spices to fully penetrate and dissolve into the oil.In addition, adding fermented glutinous rice juice can also mediate various flavors and remove the bitterness and astringency of certain spices.
5.The spices added to the hot pot base are undoubtedly to enhance the flavor.The lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter taste.At the same time, it is not advisable to add too many types of spices.Commonly used spices such as star anise, sannai, cinnamon, and cumin are mainly added, and a small amount of other spices are added as supplements.Note that usually the spices added to the hotpot base are less than those added to the brine.
6.There are certain differences between the large-batch frying method of hot pot base ingredients and the small-batch frying method.For small-batch stir-frying, it is generally necessary to grind the spices into powder and reduce their dosage.At the same time, the stir-frying time of the spices should be appropriately shortened.
7.After the hot pot base ingredients are fried, there will be a layer of oil floating on the surface.We can beat out part of this layer of oil as old oil to be used as "mother oil" when frying next time, because doing so can make the aroma of the hot pot base more rich and mellow.
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