Question 2: How to adjust the hot pot seasoning is the best? 1. Preparation methods of seven traditional condiments:
Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, a little shrimp oil and cooking wine, and Chili oil is free.
Seven kinds of spices are served in a bowl. When blending, first put cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce, and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.
The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it means that Yudeju is smooth.
In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of the seasoning.
Seasoning proportion and method of Yudeju after innovation and unification;
The condiments needed to prepare 355 bowls of condiments are as follows:
Nominal quantity
Sesame sauce 10000g oyster sauce 3 10g.
Soy sauce1250g monosodium glutamate150g
4500 grams of chives
Tofu brain 2500g pepper100g.
650g fish sauce and 300g sugar.
500 grams of cooking wine, 55 grams of thirteen incense.
Chili oil and pepper oil are optional.
Each bowl of seasoning weighs 100g. These include:
Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.
Soy sauce 3.5g monosodium glutamate 0.42g
Leek flower 12g pepper 0.21g.
7 grams of soy bean curd and 0.63 grams of sugar.
Fish sauce 1.8g shisanxiang 0. 15g diluted with water.
Cooking wine 1.4g
According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small pepper, and it should be pretreated before frying: crush the whole pepper with a knife.
Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Bitter taste-leek and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Angelica dahurica, etc. Added-all contained in thirteen incense); Leek, Chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.
The simplest: sesame sauce+fermented bean curd (leek+chopped green onion, which can be omitted)
A little worse: Kawasaki+sesame sauce (which tastes good)
In the dead of winter, besides fresh meat and vegetables, seasoning is also very important to eat hot pot.
Homemade "hot pot seasoning" not only suits your own taste, but also finds pleasure in "blending" materials.
Here are some seasonings. I hope you can have a try.
(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 fresh main ingredients such as mutton, beef, 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 water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, 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) ......> & gt
Question 3: How to adjust the seasoning of hot pot to 1? Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter), soy sauce as the main material, leek and bean curd as the auxiliary materials, shrimp oil, cooking wine a little, and Chili oil for free. Seven kinds of spices are served in a bowl. When blending, first put cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce, and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests. The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it means that Yudeju is smooth. In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of the seasoning. Proportion and method of seasoning preparation after the innovation and unification of Yudeju: 355 bowls of seasoning preparation need the following seasonings: name quantity name quantity remarks Sesame sauce 10000 g oyster sauce 3 10 g soy sauce 1250 g monosodium glutamate 150 g leek flower 4500 g douchi 2500 g pepper/Kloc-. Each bowl of seasoning weighs 100g. In which: sesame sauce 28. 1g oyster sauce 0.9g remarks soy sauce 3.5g monosodium glutamate 0.42g leek flower 12g pepper 0.2 1g bean curd 7g sugar 0.63g fish sauce 1.8g shisanxiang 0. 15g water diluted cooking wine as required. Pepper should use small pepper, and it should be pretreated before frying: crush the whole pepper with a knife. Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Bitter taste-leek and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Angelica dahurica, etc. Added-all contained in thirteen incense); Leek, Chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor. The simplest way: sesame sauce+fermented bean curd (leek flower+chopped green onion, which can be omitted). Almost: Kawasaki+sesame sauce (delicious) eats hot pot in winter. In addition to selecting fresh ingredients, it is also important to add seasonings to vegetarian dishes. Homemade "hot pot seasoning" not only suits your own taste, but also finds pleasure in "blending" materials. Here are some seasonings. I hope you can have a try. (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 water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, 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 paste: Sesame paste (or peanut butter) is made into thick paste with cold boiled water ... >>
Question 4: How to adjust the ingredients of Little Sheep Hot Pot? Make sesame paste into paste, add salt, chicken essence and drop a little sesame oil. Sauced tofu is also made into sauce, chives and Chili oil ... If you think your Chili oil is delicious, you can fry it yourself. If it is too cumbersome, the store will sell it.
Sugar and garlic are clear. Eating too much meat in hot pot can make you feel refreshed by eating some sugar and garlic. Of course, don't forget to include some tea and brush your teeth after eating.
Question 5: How to eat hot pot? Before I went to college, I called it instant-boiled mutton.
Because in my previous life, hot pot was mutton hot pot, cabbage hot pot, vermicelli and frozen tofu. This is a delicious sesame seed cake.
When I went to college, I found that instant-boiled mutton is just a branch of hot pot ... there are many things to clean ... only unexpected things can't be washed away. ..
Only then did I find out that the hot pot seasoning can be made at home ... eating hot pot outside, sesame sauce is even more delicious than what I bought in the supermarket.
So I've always wondered why so many people like hot pot and suddenly solved it.
I remember one day, Xiaokang told me for some reason that sipping and sipping shabu-shabu was delicious. That night, I dream of eating sipped and sipped. On the white wall, the thief wrote several big red letters with crude paint-two 32 sets of meals (as if it were the original words of Xiaokang).
Ha ha. I feel quite humorous when I wake up.
Actually, I'm not crazy about hot pot. I just haven't eaten for a long time. I suddenly remembered it and wrote it.
I went out for dinner with my friend the day before yesterday. He said I had no fun because I could make a long list of things I didn't eat.
I talked to Bian today. Speaking of seafood? I haven't eaten fish for 2-3 months and shrimp for 2-3 years ... I remember eating crabs before I went to primary school. ..
Bian shouted, how do you live this life! ! !
But he is not the first person to exclaim, hee hee ~
So he began to give me a preliminary seafood education .. Show me some pictures of shells and some things I can't describe, so I won't talk about eating. I really haven't heard or seen them. ..
The only thing I remember about shellfish is the crispy clam cream soup I had at Pizza Hut last time. I'm very satisfied with everything, but I don't like the taste of clams inside. ..
Maybe I was born with seafood. ..
From tomorrow, Beijing will be a sauna day. I hate it, but it's summer in Beijing. Ha ha. Otherwise, it really feels like spring and summer, and summer is like autumn. ..
Tomorrow, Qi will return to Beijing. Humor, he went to the suburbs these days. I thought it would be hot in Beijing, and I always said he was lucky. I didn't expect heavy rain these days. Ha ha. I went to the sauna as soon as he came back. ..
Today, their court training is defined by me as the great friendship between single young men and women ... The little 200 graduates of Xiaoshu Xiaozhu haven't gone to work yet, so it's quite interesting to take them to the wilderness to cultivate their feelings first ... After all, these comrades are screened at all levels before they can enter the court ~ Their quality can't be too bad, and their looks can't be ugly ... except for Nuo Nuo brothers ... Hehe ~ ~ ..
Okay, long time no see. Get ready for bed. ..
I went to bed early and got up early these days, so I am sleepy every day.
By the way, do you know the example I gave? I met many problems in other places. How vivid! ..
kneel down ...
Question 6: Let's talk about how to mix hot pot seasonings, and how to mix 1 and the traditional seven seasonings:
Sesame sauce (Baer sauce -80% sesame sauce, 20% peanut butter) and soy sauce are the main ingredients, followed by leeks and bean curd, a little shrimp oil and cooking wine, and Chili oil is free.
Seven kinds of spices are served in a bowl. When blending, first put cooking wine, shrimp oil, soy sauce and chives, then add bean curd and sesame sauce, and stir clockwise with a spoon. Finally, add Chili oil according to the requirements of the guests.
The seasoning blended in this way is stirred evenly, and because the liquid is put first and the solid is put later, it will not touch the bowl when stirring. Stir clockwise, first, the seasoning will not come loose or loose, and second, it means that Yudeju is smooth.
In order to meet the needs of consumers and highlight the flavor of spices, traditional spices have been reformed in recent years. In addition to maintaining the "spicy, fragrant, halogen, bad and fresh" components in the traditional flavor, it also highlights the flavor of the seasoning.
Seasoning proportion and method of Yudeju after innovation and unification;
The condiments needed to prepare 355 bowls of condiments are as follows:
Nominal quantity
Sesame sauce 10000g oyster sauce 3 10g.
Soy sauce1250g monosodium glutamate150g
4500 grams of chives
Tofu brain 2500g pepper100g.
650g fish sauce and 300g sugar.
500 grams of cooking wine, 55 grams of thirteen incense.
Chili oil and pepper oil are optional.
Each bowl of seasoning weighs 100g. These include:
Sesame sauce 28. 1g oyster sauce 0.9g matters needing attention.
Soy sauce 3.5g monosodium glutamate 0.42g
Leek flower 12g pepper 0.21g.
7 grams of soy bean curd and 0.63 grams of sugar.
Fish sauce 1.8g shisanxiang 0. 15g diluted with water.
Cooking wine 1.4g
According to the requirements, the Chili oil in Yudeju instant-boiled mutton seasoning should be ground sesame oil; Pepper should use small pepper, and it should be pretreated before frying: crush the whole pepper with a knife.
Yudeju instant-boiled mutton seasoning consists of five flavors: sweet sesame sauce and peanut butter (according to the ratio of 8∶2). Now, in order to enhance the sweetness, soft sugar is added. Salty-soy sauce, lobster sauce (now with monosodium glutamate); Sour and sweet garlic (homemade big six-petal garlic, sweet and sour); Bitter taste-leek and cooking wine (now tangerine peel, Amomum villosum, Amomum villosum, Kaempferia Kaempferia, Kaempferia Kaempferia, Angelica dahurica, etc. Added-all contained in thirteen incense); Leek, Chili oil (now with pepper). At the same time, the unique fishy smell of fish sauce is combined with the flavor of mutton itself to form a unique fresh flavor.
The simplest: sesame sauce+fermented bean curd (leek+chopped green onion, which can be omitted)
A little worse: Kawasaki+sesame sauce (which tastes good)
In the dead of winter, besides fresh meat and vegetables, seasoning is also very important to eat hot pot.
Homemade "hot pot seasoning" not only suits your own taste, but also finds pleasure in "blending" materials.
Here are some seasonings. I hope you can have a try.
(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 water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, 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) ......> & gt
Question 7: How to adjust the ingredients of the hot pot? There are small packages of hot pot ingredients for sale in the supermarket.
If you mix it yourself, it's cooking oil, bean paste, Chili powder and so on.
Question 8: 1, 100% pure sesame paste, 2 pieces of sufu, how to adjust a small amount of juice?
2, leek flower
3, oyster sauce, shrimp sauce, monosodium glutamate, salt, a little sugar.
Step 4: garlic
5, cool and white
Tip: First adjust the flavor of sesame paste and fermented bean curd with cold boiled water, and then add the remaining seasoning, the effect will be as good as outside.
Question 9: How to adjust the hot pot of Little Sheep? The bottom material of Little Sheep Hot Pot is carefully prepared with more than 60 kinds of superior nourishing condiments, such as Angelica sinensis, Codonopsis pilosula, Amomum tsao-ko, etc. The soup at the bottom of the pot can be divided into soup and mala Tang. The mutton special for Little Sheep Hot Pot is spicy and delicious, and the fat-tailed mutton provided by Xilin Gol Natural Ranch in Inner Mongolia is selected, which is pure natural and pollution-free. Each sheep is slaughtered by a professional manufacturer, and processed by advanced technologies such as acid removal, back tendon removal, skin adhesion, lymph, blood stains and cartilage. Therefore, its meat is not only fresh and juicy, but also delicious and refreshing, especially because the natural pasture has not suffered any pollution, and its meat has been recognized as green food by the state, which is beneficial and harmless to the human body. More than 60 kinds of spices, such as Angelica sinensis, Codonopsis pilosula and Amomum tsaoko, were carefully mixed with the bottom material of the pot, which was pure natural and pollution-free mutton in Ximeng that year. Make the soup rinse for a long time but not weak, and the meat rinse for a long time but not old. Long-term consumption can nourish, beautify and strengthen the body. Disposable pot bottom material is hygienic, safe and reliable. Due to the appearance of this soup, the traditional concept of "different opinions are difficult to adjust" has been changed in a sense.
Question 10: How to adjust the sesame sauce ingredients in hot pot? Everything said downstairs is wrong. The sesame sauce ingredient in the hot pot restaurant is actually peanut butter. Peanut butter tastes sweeter and the price is lower than sesame sauce. Therefore, sesame paste ingredients in the industry are generally secondary preparation based on peanut butter. You can't add water when preparing ingredients. You should use oil to prepare ingredients. The ingredients prepared are very delicious. It can also be prepared with cooked salad oil or even sesame oil. But some unscrupulous merchants use salad oil and sesame oil to make it, which can reduce the cost. If you do the above, you can make delicious snacks like hot pot restaurant by adding leek flower fermented bean curd according to your personal taste.