How to make vegetarian spicy hotpot?

Abstract: whether it is cold winter or hot summer, hot pot has become the first choice for reunion dinner. So how should vegetarians eat hot pot? First of all, we should choose the vegetable pot bottom and vegetable ingredients, followed by the hot pot soup head. The soup is delicious, and everything is delicious. The soup of vegetarian hot pot is mostly made of seasonal coriander such as Chinese cabbage, bean sprouts, carrots, radishes, mushrooms or dried kelp and celery leaves. The following is to introduce the basic materials, ingredients, practices and other related contents of vegetarian spicy hot pot. Let's have a look. First, how to make vegetarian spicy hot pot?

1, auxiliary materials and seasonings

230 grams of coriander, 230 grams of celery, tomato 1, 800 grams of dried sea pepper, 250 grams of dried green pepper, 2 grams of licorice, 4 grams of kaempferia kaempferia, 3 grams of Amomum villosum, 6 grams of rapeseed, 2 grams of dried tangerine peel, 3 grams of fragrant leaves, 3 grams of cinnamon, 2 grams of angelica dahurica, 6 grams of cardamom, 5 grams of fennel, 30 grams of star anise and soaked red. 5000 grams of vegetable oil, ginger150g, Vitex negundo10g, millet spicy10g, 3 Chinese dates, appropriate amount of pepper, salt10g, 2 crystal sugar, 3 grams of medlar and 250g of harrow beans.

The above grams are for reference only and can be increased or decreased according to personal taste or weight.

2, spicy hot pot vegetarian soup making method

Take Rhizoma Kaempferiae, Pericarpium Citri Tangerinae, Fructus Amomi, dried Chili segments, dried green peppers, Radix Angelicae Dahuricae, Fructus Amomi Rotundus, Glycyrrhrizae Radix, Cinnamomum cassia leaves, Fructus Foeniculi, Fructus Anisi Stellati, bean paste, lobster sauce, vegetable oil, pickled ginger, pickled red pepper and ginger for later use.

Open a big fire in a clean pot and pour in water. When the water boils, pour in dried peppers and cook for a minute or two.

When the dried peppers are boiled until they swell, pick them up and chop them up.

Clean the pan, light it, and pour in rapeseed oil. When the oil temperature reaches 20% to 30%, add celery, coriander and ginger slices and fry until golden brown. After the fragrance comes out, take out the celery and discard it, leaving the oil for later use.

Select Illicium verum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Amomi, Radix Angelicae Dahuricae, Fructus Amomi and Fructus Foeniculi, break them and soak them in boiling water for about 5 minutes.

Open the griddle and pour in the newly processed oil. When the oil temperature reaches 30% to 40%, add old ginger slices and soaked ginger slices. Add chopped pickled pepper sauce and stir-fry for two to three minutes.

Add bean paste and stir-fry for five to ten minutes on medium heat (stir-fry with bean paste flavor).

Add the processed Bazin pepper and stir-fry for 20 to 30 minutes (until the oil is colored and spicy).

Add chopped lobster sauce and dried green pepper. Stir fry for three to five minutes.

After the temperature is lowered, it is filtered to separate the bottom material from the oil. Our hot pot base and hot pot oil are ready.

Take harrow peas, old ginger slices, salt and vegetable oil.

Clean the pot on the fire and pour in the vegetable oil. When the oil temperature reaches 30%, add the old ginger slices and stir-fry for fragrance.

Add hello peas and stir-fry for three to five minutes (hello peas are stir-fried into powder).

Pour in water and bring to a boil. After the fragrance and color come out.

Our vegetarian soup will be fine. Filter the boiled rake pea soup and let it stand for use.

3, spicy hot pot red soup pot bottom

Take the fried chafing dish bottom material, fried chafing dish oil, fermented grains, dried green pepper, jujube, pepper, dried pepper segments, crystal sugar, millet pepper, medlar, Erjing pepper, fresh green pepper and tomato for later use.

Remove the head of Erjing pepper and cut it into sections; Cut the millet spicy in half and set aside.

Put ginger slices, rock sugar, dried chili segments, dried chili peppers, fresh chili peppers, sliced second well segments, sliced millet, stir-fried chafing dish bottom material and chafing dish oil into the pot in turn. Then just add the prepared vegetarian soup, so that our red soup pot is ready (follow the ratio of 46 minutes of oil to soup, that is, 40% hot pot oil and 60% vegetarian soup).

4, the practice of white soup

Slice the tomatoes and set them aside.

Add jujube, medlar, ginger slices, salt, pepper and tomato slices in turn.

Remove grease from vegetarian soup. Then add the oiled vegetarian soup to the pot where the ingredients have just been put.

In this way, our white soup is ready.

5, vegetarian hot pot ingredients daquan

(1) doll dish

This dish is the soul of Bian Xiao vegetarian hotpot. Baby dishes are sweet and soft when cooked for a long time, and crisp when cooked for a while. The whole soup base will be more delicious if it is added.

(2) Lettuce

Crisp and refreshing, put it in hot pot and cook it for a while before taking it out. At this time, the taste is the best, delicious, easy to wash and no trouble.

③ Flammulina velutipes

Mushrooms, an essential ingredient in vegetarian hot pot, can not only enhance the umami taste of the whole soup pot, but also taste delicious after absorbing the chafing pot bottom material in the hot pot. Of course, if you feel full, you can use Pleurotus ostreatus or seafood mushrooms instead, which is the same.

(4) Bean curd skin

It doesn't have to appear in hot pot, but it is also an indispensable ingredient. It's more chewy than tofu, and it tastes great in dipping sauce.

(5) Slicing lotus root

It should be a must for hot pot. As long as nine times out of ten people eat hot pot, even after high temperature cooking, the taste is still crispy.

(6) Chrysanthemum

For some people, they don't like this dish because it tastes good, but friends who eat hot pot vegetarian can try it, because no matter how delicious the hot pot is, it can't hide the Qing Xiang of this dish.

(7) potatoes

Finally, recommend potatoes. Potatoes are also the darling of hot pot. In addition to the food itself, potatoes can also absorb the taste of the bottom material of hot pot, and the more cooked, the more delicious it is.

(8) Soup base

Finally, the soup base of vegetarian hot pot. Since it is a vegetarian hot pot, the soup base can be cooked with mushrooms (mushrooms, carrots, tomatoes, as appropriate), which is fresh and sweet.

Second, the practice of vegetarian spicy hot pot bottom material daquan

1, Thai hot and sour pot

If you want to get some warmth from Nanyang in the cold winter, you can first buy incense, southern ginger and lemon grass, which are indispensable in Thai cuisine, take a proper amount of spices and put them into vegetable soup, then add Dr. Pepper and lemon juice to cook together, and it will become a hot and sour Thai pot bottom. If you want to be more authentic, you can use a proper amount of Dongyan sauce (a Thai hot and sour sauce) instead of Chili sauce, which will be addictive if you are not careful!

2. Indian curry pot

Rich curry is always particularly appetizing, but the method is simple! Stir-fry the right amount of Indian curry powder and ginger with low heat, and then pour in the vegetable stock. If you want a stronger Indian style, you can add some Indian synthetic spices (GaramMasala) and bay leaves to enjoy with orange sauce. Super Indian!

3, health medicated diet pot

Want to eat and make up? Just go to the Chinese medicine shop (or supermarket) to prepare a tonic prescription, add vegetable soup and a little red dates and medlar to cook together. If you want to make your own medicinal materials, generally speaking, Chuanxiong, black dates, Astragalus and Angelica are all commonly used soup bases. If you want to add more flavor, you might as well fry a few slices of ginger with proper amount of black sesame oil before adding the medicinal materials, then add sesame oil to the vegetable soup, and finally add the prepared medicinal materials.

4. Spicy pot

Who says vegetarians can't eat spicy hot pot? Friends who love spicy food can add appropriate amount of spicy oil to vegetable soup and cook for about half an hour. The preparation method of spicy oil is as follows: firstly, stir-fry Zanthoxylum bungeanum, ginger and dried capsicum in vegetable oil with medium heat, then add spicy bean paste and crystal sugar, stir well, and finally pour in Chili powder and white sesame seeds. The process is hot, please wear a mask. After the prepared spicy oil cools, remember to filter it and seal it for later use. If you think it's too much trouble to do it yourself, you can also go to the market to find the right spicy oil.

5, fragrant pumpkin pot

First, wash the nutritious and beautiful pumpkin, cut the skin into small pieces and steam it soft, then mash it with fruit and vegetable conditioner, pour it directly into vegetable soup and boil it, add a little salt and pepper, and you can enjoy this delicious dish.

6. Korean pickle pot

In fact, the pickle pot bottom is not difficult. First, prepare a proper amount of kimchi, cabbage and carrot slices, add vegetable broth and cook together. If you are afraid that ordinary kimchi on the market may contain meat seasonings such as fish sauce, you can also pickle kimchi yourself in advance for later use. First, cut the cabbage in half and marinate each leaf with salt for about five hours. After the cabbage becomes soft, wash it with clear water and drain it for later use. Then, a proper amount of shredded carrots, diced apples (peeled), ginger paste, Chili powder and white sugar are evenly mixed to make a paste, which is the brewing sauce. Spread the sauce evenly on each drained cabbage leaf, roll it into a tube from the bottom, put it in a fresh-keeping box and cover it tightly. One day in hot weather and about two days in cold weather. When fermented to sour taste, it can be moved into the refrigerator for refrigeration.

In fact, vegetarian hot pot has less fat and calories, and contains no cholesterol. Not only vegetarians, but also patients with hyperlipidemia and diabetes can eat it. Sometimes people who eat too much meat can also try vegetarian hot pot.