How to stir-fry hot pot bottom material to be fragrant

In our autumn and winter recipes, hot pot is undoubtedly among the best. First, because it can drive away the cold, and first, because it is inclusive, the business of hot pot restaurants is not too good. When you meet a restaurant, you always have to wait in line with the number, or when there are only two people, the per capita consumption of going to a hot pot restaurant will be higher. At this time, you can choose to make your own hot pot. However, for novice Xiaobai, how to stir-fry the bottom material of hot pot is fragrant?

how to stir-fry the chafing dish? There are many methods. Here, we mainly introduce two kinds of frying methods of spicy bottom materials, one is complicated and the other is simple.

method 1

raw material

vegetable oil 5 g butter 3 g Pixian watercress 3 g dried pepper 35 g ginger 2 g garlic 4 g scallion 6 g rock sugar 3 g mash juice 1 g star anise 2 g kaempferia 1 g cinnamon 1 g fennel 1 g tsaoko 5 g Lithospermum 5 g fragrant leaves 2 g vanilla 2 g clove 1 g

preparation method

Cut butter into small pieces; Pixian watercress chopped fine; Boil the dried chilies in a boiling water pot for about 2 minutes, then take out and mince them to obtain Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions are tied; Rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil it, add ginger, garlic cloves and shallots to saute until fragrant, then add Pixian watercress and Ciba pepper, and slowly stir-fry with low fire until the watercress is dry, the aroma is overflowing and the peppers are slightly pale, and then pick out the shallots from the wok.

3. Immediately add star anise, Rhizoma Kaempferiae, Cinnamomum cassia, fennel, Amomum tsaoko, Arnebia euchroma, fragrant leaves, herbs, cloves, etc., and continue to stir-fry for about 15-2 minutes with low fire. When the spice color in the pot becomes darker, add crystal sugar and fermented glutinous rice juice, and slowly cook with low fire until the water in the fermented glutinous rice juice completely evaporates. At this time, remove the pot end from the fire and cover it.

Method 2

1. When frying chafing dish, dry raw materials with less water content, such as all kinds of spices, dried prickly ash and dried pepper, should be treated first. The method is as follows: the spices should be ground into coarse powder and soaked in high-alcohol liquor for wet fermentation. The dried prickly ash should be soaked in warm water to swell, while the dried pepper should be cooked in boiling water to make Zanba pepper. The purpose of this is to

2. After Zanba pepper and watercress are put into the oil pan, they should be fried with low fire and low oil temperature for a long time to fully separate out the spicy taste, red pigment of pepper and the mellow fragrance of watercress.

3. Spices and pepper should be put into the pot last, and the frying time should not be too long, mainly soaked in hot oil.

after reading the above, you should know how to stir-fry the chafing dish. Special attention should be paid to the fact that the fried chafing dish should be left for several days before use, which is to make all kinds of fragrant substances fully melt into the oil and make it more tasty. When you have time or only two people eat hot pot, you can try to fry the bottom material of hot pot yourself. It is economical and healthy.