How to open a hot pot restaurant to make a unique hot pot bottom material and taste?

Sichuan chafing dish

In the cold autumn and winter, cooking a pot of Sichuan hot pot at home is fragrant and delicious, which can be said to be full of affection and flavor with family. The method of making Sichuan-style hot pot is not complicated, and the required raw materials are very popular and can be bought in the market. Ingredients: 3-5 ribs, vegetable oil, butter, pepper, pepper, ginger slices, garlic slices, sesame sauce, chives, fermented milk, etc.

Production method:

1. First put the pig bones into a large pot and add water to make milky bone soup for later use.

2. Heat a wok, pour in a proper amount of vegetable oil and butter, add dried Chili, pepper, ginger slices, garlic slices and Pixian bean paste in turn, stir-fry for fragrance, add a few pieces of rock sugar, pour in the cooked bone soup, and then pour the soup and all seasonings into the hot pot.

3. Add seasonings: such as mutton slices, fish fillets and lettuce.

4, when eating, adjust the small ingredients according to personal taste: such as garlic, spicy oil, coriander, add some soup to the hot pot.

Chongqing hot pot

Ingredients: a pile of dried peppers, a pile of ginger and garlic (more than half a catty), a proper amount of butter, a bag of hot pot bottom material, some watercress in Pixian County, and a proper amount of spices (such as Sannai, star anise, cinnamon, tsaoko, etc.). ), a catty of rapeseed oil, a bone, onions, etc.

Production method:

1, bone soup for 3 hours.

2, vegetable oil into the pot, after heating, add watercress (chopped), ginger, garlic (cut into rice grains), pepper (cut into pieces) stir-fry in a non-stick pan, quickly change color, stir-fry the chafing dish bottom material and seasoning, stir-fry until the bottom material is completely melted, add a large pot of bone soup, bring to a boil with high fire, bring to a low fire, and add some knotted green onions.

3. Remove the green onions, put butter or old oil, and simmer for one hour.

4, seasoning: sesame oil, garlic, chicken essence, salt, you can add some vinegar if you are afraid of spicy.

Piaoxiang chicken hotpot

Ingredients: Broiler 1 chicken, 500g of green bamboo shoots, refined oil100g, 20g of monosodium glutamate, 20g of chicken essence, 5g of garlic, 5g of ginger, 5g of onion, 20g of cooking wine, 4g of star anise, 2g of fragrant fruits, 2g of fennel, 5g of pepper and 3,000g of white soup.

Production method:

1. Wash ginger and garlic and cut into 2mm thick slices. Cut the onion into "horse ears".

2. Slaughter the chicken, remove hair, viscera, head and feet, wash it, cut it into strips 7 cm long and 2 cm wide, put it in a soup pot and soak it in clear water.

3. Cut the green bamboo shoots into strips 7 cm long and 2 cm wide, wash them and put them in the hot pot basin for later use.

4. Put the wok on the fire and heat it with oil. Stir-fry sliced ginger and garlic, onion, star anise, fragrant fruit, fennel and chicken, add white soup, monosodium glutamate, chicken essence, cooking wine and pepper, and boil to remove foam. Pour it into a hot pot basin filled with bamboo shoots.

Assorted hotpot

Ingredients: cooked red pills 10, cooked olive pills 12, cooked egg rolls 12, 250g of soaked vermicelli, 400g of Chinese cabbage, 0/00g of winter bamboo shoots/kloc-0, 25g of water-soaked mushrooms, 50g of lean pork, 50g of cooked pork tripe and water-soaked.

Production method:

1, cut the cooked red pill into 20 pieces; Cut the cabbage into pieces; Cut the vermicelli into long sections; Cut winter bamboo shoots, lean meat, cooked pork belly and cuttlefish into long slices; Wash mushrooms and cut into large pieces; Cut the green garlic into sections.

2, cabbage, vermicelli into a hot pot, add red balls, olive balls, egg rolls.

3. Pour 50g lard into a wok, heat it to 60%, stir-fry the winter bamboo shoots several times, then add the sliced meat, belly slices, cuttlefish slices, mushrooms, soy sauce and salt, stir-fry and pour into the hot pot.

4. Put 25g lard in the pot. When it is 60% hot, add meat soup, add pepper, green garlic and salt, boil it, pour it into a hot pot, light the hot pot and boil it. You can eat it.

Shui fish hotpot

Ingredients: soft-shelled turtle 1, Chinese cabbage, wax gourd, white radish100g, refined oil10g, monosodium glutamate10g, chicken essence 20g, onion 5g, ginger 5g, pepper 5g, cooking wine 20g and jujube/kloc.

Production method:

1, ginger onion is cut into 7 cm long and 2 mm thick silk.

2. Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4 cm square pieces, and put it in a soup pot for later use.

3. Cut Chinese cabbage, white gourd and white radish into pieces with a length of 5cm and a thickness of 5mm, put them into a hot pot basin, add shredded ginger onion, monosodium glutamate, red dates, medlar, chicken essence, pepper and cooking wine, add boiling water, add soft-shelled turtle and drizzle with refined oil.

Sunjiao chicken hotpot

Ingredients: 400g half chicken, 2 bamboo shoots, 8- 10 bowl of water, 4 pieces of winter flour, and winter vegetables 1 spoon.

Production method:

1, the spring bamboo shoots are cut and the hob blocks are boiled with water, and the medium heat is changed to 10 minute, and the winter flour is soaked in water for later use.

2. Cut the chicken into pieces and wash it with boiling water to remove blood. Then put it in the cooked bamboo shoot soup and cook for another 5 minutes. You can dip it in sauce after seasoning.

3. When eating, the winter powder can be slightly hot, sandwiched in a bowl, sprinkled with winter vegetables and drenched with bamboo shoot soup.

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