How to make hot pot soup broth: A complete guide to making hot pot soup broth.
It is well known that wanting hotpot Yummy, the most important part is that the hotpot broth should be delicious. This article has collected four methods to make hotpot broths. Whether you prefer a light taste or like spicy food, you can find answers here. Without further ado, let's take a look at the comprehensive guide for making hotpot broths!
Translation: How to make clear soup hot pot base
food ingredients Prepare
Goji berries 1 tablespoon,red date 3 pieces, 1 large spice, half an onion,Yang 20 grams,what 2 tablespoons,Sichuan pepper Salt: 1 small spoonful each.monosodium glutamate half teaspoon,kelp Appropriate amount.
Steps to follow
1. Scallions wash, cut into segments; ginger wash, slice into thin pieces; goji berries wash, soak in clear water for 5 minutes.
2. Add boiling water to the pot, then place in scallion segments and ginger slices.
3. Continue to add star anise, goji berries, fennel seeds, and Chinese dates to the pot, then turn on the heat.
4. Place the kelp and shrimp rashers in, then fireburn Open.
5. Turn to low heat, add salt and monosodium glutamate, and simmer for a moment.
delicious "nourishing soup base"
This broth is rich in nutrients and can be used as a hotpot base or drunk directly as a soup, providing tonifying effects.blood The function.
The method for making Sichuan hotpot broth
food preparation
dry chili pepper 100 grams, ginger slices and garlic cloves each 15 grams, longan arils 10 grams, perilla, sweet-scented wood, sandpart, sand ginger, cassia buds, goji berries,anise clove 5 grams, amomum kravanh 5 grams, cinnamon 2 pieces, cardamom 1 piece, star anise 2 pieces, ping county chili 1 piece Douban sauce 3 tablespoons,rice wine residue, butter 1 tablespoon, Sichuan pepper 1 teaspoon, rock sugar and salt to taste soup made from bones 300 milliliters.
Steps
1. In a hot wok, add Sichuan chili bean sauce and fry until fragrant.
2. Continue by pouring in the bone broth into the pot, cover with a lid, and bring to a boil over high heat.
3. Add all the ingredients, bring to a boil, then reduce to a low flame and simmer for 30 minutes.
Tips
The Sichuan-style numbing hot pot requires adding more chili peppers when making it to ensure the broth is fully infused with red oil, resulting in a rich and fragrant spiciness.
fatty beef The method for making hotpot base sauce
Ingredients preparation
cow bone 300 grams,chicken thigh one,celery 50 grams,onion 1, Wu radish 1 piece, 3 red dates, 1 tablespoon each of goji berries and salt, 2 teaspoons each of monosodium glutamate (MSG) and chicken powder, fresh milk 100 milliliters.
Steps to follow
1.carrot Wash, slice; wash the onion, slice into strips; wash the celery, cut into segments.
2. Place the pot on the stove, pour in an appropriate amount of water, and add carrot slices, onion strips, and celery segments.
3. Add the beef bones and chicken legs, and bring to a boil over high heat.
4. Add goji berries and jujubes, and remove any foam from the surface.
5. Put on the lid and simmer over low heat for 1 hour until the soup turns white.
6. Turn off the heat, remove the beef bones and chicken legs, and filter out other residues.
7. Pour in fresh milk, add salt, monosodium glutamate, and chicken powder, bring to a boil over heat, and it's done.
Wild Mushroom Hotpot Soup Base Recipe
Food preparation
grass mushrooms( )shiitake mushrooms each 100 grams,Pork Silk 50 grams,shiitake mushroom 3 flowers,coriander 20 grams, half a carrot,pepper powder 1 teaspoon, cornstarch and sesame oil each as needed, salt a little.
Steps
1. Wash the shiitake mushrooms, cut them in a cross at the top; wash the wood ears and cut them into small pieces; clean the enoki mushrooms and remove their roots; wash the carrot and cut it into threads; wash the coriander and chop it finely.
2. Pour an appropriate amount of water into the pot, add the sliced carrots and pork.
3. Continue to add shiitake mushrooms, pine mushrooms, and wood ear mushrooms to the pot, then bring to a boil over high heat.
4. Put salt in the pot, simmer over low heat until the mushrooms are tender, then add cilantro segments.
Thickening the sauce with water starch before removing from heat, add pepper powder and drizzle with sesame oil.
