The butter in the pot is tumbling, and the whole celery, coriander, shallots, green onions and other ingredients in the pot gradually lose their moisture and then turn into a golden color.

At this time, Xu Zhuo had already used a relatively large stone mortar to mash the chili peppers that had been dried up into glutinous chili peppers.

These glutinous chili peppers are a little different from the ones used in Guizhou.

The glutinous chili peppers used in Guizhou will put seasonings and ginger and garlic in them, while the glutinous chili peppers used today are just soaked in hot water and then smashed, without seasoning or ingredients.

Chili pepper is an indispensable ingredient when making hot pot base, not only because of its spicy taste, but also because of the capsaicin rich in glutinous chili pepper, which can also make the color of the hot pot base more ruddy.

This color is the soul of the spicy butter hot pot base.

Eating spicy hot pot is the feeling of eating this kind of red oil.

But now, the butter in the pot is still relatively clear, and it looks like water, and it doesn't have the heavy color and thick texture of spicy butter hot pot at all.

Only when all the steps are done, the butter will gradually color and gradually thicken.

And the fragrance has gradually changed from the single taste of butter to the rich and mellow spicy flavor that blends dozens of spices.

When the ingredients in the pot were fried dry, Xu Zhuo fished them out with a colander to avoid frying paste.

Once taken out, set aside to control the oil and collect it in a basin.

These waste materials can actually be useful, for example, when simmering soups, they can be added to make the soup taste better and more delicious.

It can also be put into brine, which will produce a more fragrant marinade.

After all the slag was cleaned up, Xu Zhuo poured a small pot of small yellow ginger into the pot.

There are small varieties of ginger, large species of ginger, mountain ginger and other varieties, and the medicinal use is good for small species, and people are accustomed to calling small species of ginger "small yellow ginger".

The cut surface of small turmeric is pure yellow, the taste is spicy and strong, the meat is delicate, the fiber is fine, and it is rich in gingerol, phytoncide, etc., with a unique spicy aromatic flavor, which is a very ideal ingredient in the hot pot material.

Because the turmeric can supplement the kind of spicy taste that the chili pepper does not have, making the spicy taste of the hot pot more rich and varied, and the turmeric also has medicinal values such as blood activation, cold dispelling, dehumidification, sweating, etc., these functions are in line with the role of the hot pot, which will make diners more enjoyable to eat.

After pouring the small yellow ginger into it, it still needs to be boiled slowly over low heat, but when boiling, Xu Zhuo has to push along the bottom of the pot with a spoon from time to time to prevent the ginger from sticking to the bottom of the pot.

After simmering for about ten minutes, Xu Zhuo poured a small pot of bean paste that had been broken in advance with a blender into the pot.

In the production of hot pot base, bean paste mainly plays two roles, the first is to turn the clear butter into red oil, and the second is to increase the saltiness of the hot pot base.

In order to make the red oil more thorough, and in order to make the flavor better integrated into the hot pot base, it is best to chop it when using bean paste.

However, Xu Zhuo was too lazy to chop it, and directly threw the prepared bean paste into a blender and stirred it into a mud.

It's not that he's lazy, but that he can make the bean paste free of residue, so that when cooking the hot pot, there will be no annoying chili flakes or watercress on the ingredients.

After the bean paste is put into the pot, a rich flavor of the sauce wafts out.

At the same time, the butter in the pot was tumbling violently, and the butter, which was originally slightly yellow, quickly turned red, and the fat was slightly viscous.

This is when butter turns into red oil, which absorbs the medium red pigment of the bean paste, creating a somewhat viscous feeling visually.

In fact, the butter in the pot is still like that, and there is no obvious change.

At this time, because he was worried about sticking to the bottom of the pot, and the water of the small yellow turmeric that he put before had almost dried up, Xu Zhuo stirred it very quickly.

This operation can not only prevent the pan from sticking, but also allow the bean paste and butter to be better combined.

At this time, the butter in the pan has completely turned into red oil.

Yu Keke and others held their mobile phones, surrounded the pot and began to shoot, such a large pot of fragrant red oil looks really spectacular, and it is easy to arouse people's appetite.

But that's just the beginning.

Xu Zhuo took a large bowl of garlic and poured it into the pot, and then poured the glutinous chili peppers into it as well.

After pouring the chili peppers into the pot, the whole oil pot suddenly boiled.

The feeling of boiling rosy oil makes it look unique.

Li Hao next to him swallowed his saliva: "I want to get some hairy belly and put it in for a while, this color is really attractive." ”

At this time, the butter in the pot is more ruddy, and it is not a thin red like the fried bean paste, but a deep red color.

This color will give people a heavy feeling, and people will unconsciously purse their lips, as if they have just eaten a piece of hairy belly stained with red oil.

In addition, the addition of chili peppers also makes the butter in the pot more viscous.

This stickiness does not mean that there are more ingredients in the pot, but it is a feeling that makes the fat fuller.

Xu Zhuo was still stirring the pot, but he had replaced the spoon with a long-handled spatula, the kind that resembled a shovel.

Stirring the pan with a long spatula will bring it to the bottom of the pan, and although it is not stirred frequently, it will make the chili peppers and butter in the pan blend more thoroughly.

At the same time, the spicy flavor of the chili pepper will also be better released in the butter.

At this time, the spicy smell in the pot is already very strong, but the smell is a little choking, and it does not have the soft feeling when eating hot pot.

And this spicy smell is still relatively rushing, even if the exhaust fan is turned on to the maximum, it still makes people have the urge to sneeze.

In this case, spices are used to neutralize the spiciness of the chili peppers.

Xu Zhuo poured the spices soaked in warm water into the pot, and suddenly, the oil pot boiled more violently, and the spicy smell in the original pot was also a little more fragrant with the spices.

And over time, the fragrance becomes more and more intense.

The red oil in the pot is already very viscous at this time, because whether it is minced yellow turmeric, bean paste, or glutinous chili, it is all blended with butter after being fried to bring out the fragrance.

The fire on the stove is turned on low, and new ingredients are always added to the pot.

Otherwise, the ingredients in the pot that were put in the pot would have been fried a long time ago.

The spices are full of spices and fried slowly, about ten minutes, when the taste of the spices has become very strong and diverse, Xu Zhuo took the peppercorns and peppers that had been soaked in white wine, and poured all the soup and water into the pot.

This is good, the original flavor in the pot has become very rich, and now there is a rich hemp flavor.

Not long after the peppercorns were poured in, Xu Zhuo saw the prepared chili noodles and chili segments poured them in.

Pepper noodles are ground from Erjingtiao, mainly to increase the fragrance, and the chili section is a new generation of the famous Henan Province, because it conforms to capsaicin, so it is often used to add color to the ingredients.

After pouring all these ingredients into it, Xu Zhuo stirred in the pot with one hand, and then poured a large bowl of prepared rock sugar into the pot.

Soon, the flavor of all the ingredients softened.

This is the role of rock sugar, and adding rock sugar can also improve the freshness and make the hot pot ingredients taste better.

After putting the rock sugar in, Xu Zhuo picked up the mash juice and prepared to pour it into the pot.

Yu Keke asked curiously: "What is this for? It smells weird, won't it ruin these hot pot ingredients?"

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