What are the self-service seasonings in the hot pot restaurant?

Hot pot restaurant self-service spices are:

Soy sauce, vinegar, sesame oil, garlic paste, sesame sauce, red oil, fermented soybean, pickled pepper, coriander, shallot, sand tea sauce, seafood sauce, sesame and Chili oil are independently matched. It has different flavors in different places, and some places like to put tofu and leek sauce. Here are some common combinations:

1, section:

Sesame sauce (or peanut butter) is first mixed with cold boiled water to form a thick paste, and then mixed with fried red oil Sichuan Chili sauce, soy sauce king, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil 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 sauce:

Add vegetable oil to the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry, 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, and should be mixed with live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.

3, red garlic:

Stir-fry red oil in Sichuan Chili sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic and mix 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. Sesame sauce:

Sesame paste (or peanut butter) is made into thick paste with cold boiled water, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil are added to mix well.

This seasoning is suitable for clams, fish fillets, loin slices and various seafood.

5, milk rot juice:

First, crush the red milk rot, add a little cold boiled water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, 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.

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