In modern life, the usefulness of hot pot base has long surpassed the hot pot itself. 、

Whether it is boiling noodles, boiling noodles, stir-frying, stewing, stewing, or making all kinds of delicious rice, or even making fried rice, etc., hot pot base has a place to play.

The wide range of uses is almost comparable to that of the national delicacy Lao Gan Ma.

However, it is precisely because of the many ways to use it that the brand of hot pot ingredients has become flooded, and the quality of hot pot ingredients is even better.

For many people, it is a very laborious thing to buy a satisfying and safe hot pot base.

Therefore, the practice of homemade hot pot base has spread on various platforms, and those food bloggers, hot pot experts, etc., have become hot pot experts and have filmed a lot of homemade hot pot base production methods.

It's just that whether these hot pot bases are good or not depends on the wisdom of others.

Anyway, Xu Zhuo has tried a few models, but they are not satisfactory.

Although it is also delicious, in general, it is not as good as those finished hot pot bases sold in supermarkets.

Because the homemade hot pot base is less material, the spices are incomplete, and the steps are simplified too much, the fragrance of the spices is not completely stimulated, and the fragrance is not blended together.

The reputation of homemade hot pot base is mixed.

Under this premise, Xu Zhuo's work to make hot pot base is not very favored by everyone.

After all, these things have lessons from the past, and if you want hot pot ingredients to be delicious, you need not only a lot of oil, but also a complex process and rich experience.

Because the hot pot ingredients are not only fragrant and spicy, but more importantly, they are resistant to cooking.

Not to mention that the more you cook, the more fragrant it becomes, but at least after half an hour of shabu-shabu, the taste is still no different from when it was first boiled, and such a hot pot material can be regarded as qualified.

If the aroma is overflowing when it is just cooked, and the aroma begins to fade after boiling for about ten minutes, then the hot pot ingredients are not very good.

Maybe stews are fine, but not for hot pot.

"There are so many ingredients, just like the Chinese medicine shop, are they all used to make hot pot ingredients?" I heard that Xu Zhuo was going to make hot pot ingredients, so Yu Keke, Sun Panpan, Li Hao and others all came to see the excitement.

Of course, watching the excitement is secondary, they mainly came to see what the hot pot ingredients made by Xu Zhuo.

If it's delicious, help promote it, and if it's not delicious, divide the hot pot ingredients in the name of going back to taste it, saving Xu Zhuo from coming to the stage.

Friends, just take care of each other's face.

There are indeed a lot of spices used in making hot pot base today, there are twenty or thirty kinds of appearances, and this is not counting the use of more than three kinds of chili peppers and more than two kinds of peppercorns.

In addition, ingredients that are rarely found in the kitchen such as mash juice are used.

The spices used to make the hot pot base need to go through preliminary processing before entering the pot, and those that should be cleaned with warm water should be cleaned with warm water, and those that should be soaked in liquor should be soaked in white wine.

In general, making hot pot ingredients is an extremely troublesome thing.

There are many steps and great difficulty.

The requirements for heat are particularly high, because when making them, whether they are fried or fried, once the spices have a mushy taste, the whole pot will be completely wasted.

Before you start making it, you first need to do some preliminary preparations.

The first is to boil butter.

Butter is an indispensable ingredient in the base of spicy hot pot, the butter has a fragrant and mellow taste, and it is durable, even if it is cooked for several hours in a row, the fragrance will still be very strong.

"Isn't lard the same and has a strong aroma? Why is it that all the hot pot uses butter and no one uses lard? Or if you create a kind of lard hot pot, it will definitely be hot. ”

Li Hao didn't have any feelings about lard before, but after eating Xu Zhuo's dishes made with lard, he was reluctant to give up on this taste, and even asked Xu Zhuo to make lard hot pot at this time.

In his opinion, if butter can become a hot pot, why can't lard?

There are actually many people who hold this view, but not many people have studied the ugliness.

However, Xu Zhuo, who has relevant skills, knows the doorway here.

While boiling the butter in the pot, he said: "Although butter is animal fat like lard, the ingredients and aroma are not quite the same, the flavor of lard is stronger when heated, and the fragrance of butter is more durable."

In chemical terms, butter is inert, and no matter how you heat it, the aroma will not come out all at once, but in an even and slow way.

But lard is different, lard is relatively more active, especially after heating, the fragrance will gush out violently, but this characteristic of fat will have a characteristic, that is, it is not resistant to cooking.

Especially the lard, after the fragrance dissipates, there will be a strong fishy smell, and you can't make a hot pot at all, unless you have a special hobby.

The last point, which is also particularly important, is that if butter is eaten directly into the stomach, the absorption is very poor, and it will be excreted almost intact, which will not increase the burden on the intestines, and it will not be obese or anything.

But if you eat too much lard, the weight will rise and you can't hold it down. ”

Of course, these are all objective reasons, and the most important point Xu Zhuo did not say, that is, the price.

Compared to butter, the price of lard is still a cut higher.

Moreover, in the Sichuan-Chongqing region, the birthplace of butter hot pot, lard is an important daily material, how can it be used to cook hot pot and eat?

Butter, on the other hand, is inexpensive, and is generally used as an electric lamp or something, and is not very useful in the catering industry.

Moreover, the prototype of butter hot pot is a cooking method obtained by the bottom people in Sichuan and Chongqing from boiling beef in the water, and a large number of spices are used in the hot pot base to suppress the peculiar smell in the beef water, and over time, it has become a popular way of food across the country.

It is estimated that the people who boiled the cow and ate it in the water at that time would never have thought that their unintentional move would actually create a new form of diet.

While boiling the butter in the pot, Xu Zhuo told everyone about the past of the butter hot pot.

To be honest, boiling butter is completely different from boiling lard, the fragrance is very strong when boiling lard, and looking at the golden oil residue in the pot, I want to fish it out and taste it.

But the taste of butter is ......

Rush hard!

This is probably the reason why a lot of spices are put in the butter hot pot, after all, the peculiar smell of butter is indeed much greater than that of lard, especially when it is first boiled, which makes people suspect that the cooking in the pot is some kind of chemical raw material.

However, when the aroma is almost boiled, the peculiar smell has become much lighter, and it is replaced by the aroma of butter.

Set the butter aside for a while until the temperature drops and it will turn into a snow-white cream.

Taking advantage of this time, Xu Zhuo set his eyes on those bullet peppers.

It's time to make the glutinous chili pepper, which is indispensable in butter hot pot.

This is also the main source of spicy flavor in spicy hot pot......