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One: hot pot tube bone broth
*Detailed Formula:
Barrel bone 6 kg, water 80 kg, green onion 200 g, duck 1 kg, old hen 1 kg, ginger 120 g, cooking wine 20 g, white pepper 12 g
*Production process:
(1) First, cut the bones into pieces, cut the green onion into pieces, cut the old duck and the old hen into pieces, and slice the ginger for later.
(2) Pour an appropriate amount of water into the pot, put cold water into the barrel bones, old hen, old duck into the green onion segments, ginger slices, simmer to boil, skim off the foam, drain and rinse for later. [Cold water can seep out the internal blood water, avoid boiling water and then put in, which can easily lead to rapid contraction of the epidermis and the inability to drain the internal blood.] 】
(3) Take a large soup pot, pour in water, add ginger slices, green onions, barrel bones, old duck, old hen, bring to a boil on high heat, turn the heat to low and cook for half an hour, see if the soup is thick and white, when it is thick white, add cooking wine and white pepper to taste.
(4) When serving, take the special pot for hot pot, pour in a piece of barrel bone to taste the broth, goji red dates, shiitake mushrooms, etc., and serve.
【Note】 When boiling broth, you can not add water in the middle, especially cold water, which can easily lead to protein coagulation and clear color.
Two: Shabu-shabu hairy hot pot
300 grams of butter, 300 grams of Pixian bean paste, 1 kg of rapeseed oil, 30 grams of rock sugar, 40 grams of garlic, 60 grams of green onion, 100 grams of mash, 50 grams of dried chili pepper segments, 20 grams of ginger
* Spices: Star anise 20 g, cinnamon 60 g, parfum leaf 60 g, grass fruit 6 g, comfrey 4 g, clove 2 g, vanilla 2 g, mountain chestnut 10 g
(1) First put the spices into water and rinse off the impurities. Drain and bake dry water in the oven. Finally, sprinkle with an appropriate amount of white wine and stir well, marinate for ten minutes, put it in a blender and whisk into a powder. 【Odor removal and fragrance neutralization】
(2) Pour the butter into the pot, stir the rapeseed oil until the butter melts, the oil temperature is 30% hot, pour in the garlic, green onion, ginger and fry the brown, fish out.
(3) Continue to stir in pixian bean paste over low heat until red oil comes out. [Watercress sauce is easy to burn the bottom, so when boiling it needs to stir to the bottom] Pour rock sugar into the pot, stir until the rock sugar melts, add the dried chili pepper segment, mash, spice powder, stir for five minutes. 【The temperature in the pot when the spice powder is put in should not be too high, so as to avoid the situation that the temperature is too high and causes the scorching paste, which affects the overall effect】
(4) When cooking, add ten pounds of broth, salt, chicken essence to taste.
Three: Chicken soup hot pot
2 native chickens, 60 grams of dried scallops, 60 grams of golden hooks, 10 grams of goji berries, 10 grams of red dates, 20 grams of beijing shallots, 40 grams of ginger, salt, chicken essence, 50 pounds of water
(1) Cut the chicken into pieces and put it in clean water to rinse off the blood and impurities.
(2) Pour an appropriate amount of water into the pot, add chicken under cold water, add green onion, ginger slices and cook to break raw. Skim off the foam. Remove the chicken nuggets and rinse off with water.
(3) Pour 50 pounds of water into the pot, put in the chicken nuggets, add dried scallops, golden hooks, ginger, shallots, boil on high heat and cook for one hour. Then pour in the goji berries, continue to cook the dates for 20 minutes, and finally season with salt and chicken essence.
Four: Tianma mountain chicken hot pot
1 pheasant, 50 grams of He Shou Wu, 10 grams of beijing green onion, 100 grams of gastrodia slices, 25 grams of ginseng slices, 10 peppercorns, 10 grams of ginger, 15 kg of broth, salt, chicken essence, cooking wine
(1) Cut the pheasant into pieces, He Shou Wu, Tianma slices, ginseng slices into water and rinse.
(2) Add water to the pot, add chicken nuggets, ginger, green onion, cooking wine to a boil, and then skim off the foam. Scoop out the flush.
(3) Take a large soup pot, pour the broth, pheasant, He Shou Wu, Beijing onion, ginseng slices, gastrodia slices, peppercorns, ginger, cooking wine, boil on high heat and cook for one hour. Finally, add salt and chicken essence to taste.
Five: Fragrant tomato soup base hot pot
6 tomatoes, 400 grams of Korean hot sauce, 40 pounds of broth, 100 grams of garlic, 20 grams of ginger, 40 grams of shallots, 100 grams of butter, 100 grams of onion, salt, chicken essence
(1) Take five tomatoes, peel and cut them into pieces and put them into juicers to make juice, and cut the other one into slices.
(2) Finely chop the garlic, ginger, shallots, and onions.
(3) Stir in butter in a pot until melted, then add minced garlic, minced ginger, minced shallots, chopped onion and sauté to bring out the aroma, then add Korean hot sauce and stir-fry to boil and bubble. Then pour in the tomato juice and stir well.
(4) Stir in a pot until boiling, pour in the broth, bring on high heat and cook on low heat for half an hour, add tomato slices, salt and chicken essence to taste.
Cooking is long, quietly appreciated, there is always a dish, warm the atrium
No matter how time passes, keep the food, and the beauty will always accompany you!
———— this article is created by the tip of the tongue - Liu Kitchen, original production, unauthorized, prohibited to carry and copy