Mash juice is actually sweet wine, and when it is put into hot pot ingredients, it also has the purpose of softening the taste and also has the effect of improving freshness.

What's more, the mash juice can increase the freshness and pressure of the fishy odor, and make the hot pot soup have a sweet taste.

Although rock sugar has been placed in the pot, the sweet aftertaste is not as long-lasting as the mash juice, because the mash juice is brewed and will be more stable in nature.

The hot pot ingredients in the pot were tumbling, and Xu Zhuo's hands kept stirring with a long-handled spatula.

At this time, the butter in the pot has become very viscous, and almost all the ingredients put in it have melted into the butter at this time.

Now this situation is similar to boiling porridge, the pot is very thick, but you can't stop, you have to continue stirring, otherwise the cooking wine in the hot pot may be mushy, or it may form a ball and cannot be dispersed at all.

The aroma in the pot became softer and softer, and Li Hao, who was holding a mobile phone and taking a small video next to Xu Zhuochong, said: "Li Hao, open those cans of beer and pour them into the pot along the edge of the pot." ”

The purpose of putting beer is to let the bad smell in the pot go down the wine.

In addition, putting beer in the pot can also add the aroma of hops to the hot pot base, making the aroma in the pot more mellow and diverse.

In addition, after the beer is poured into the pot, a large amount of carbon dioxide is emitted from the beer due to the heat, resulting in a large number of bubbles.

When these bubbles evaporate, not only will you be able to remove odors, but more importantly, they will make the ingredients in the pan more even.

When the bubbles rise in the pot, they will squeeze and collide with the spices suspended in the pot, so that the fragrance of the spices will be more thorough.

Soon after the beer was poured, a large number of bubbles appeared in the pot.

At the same time, the flavor of the spices and peppers in the pot has become a little stronger.

This is the bubbles that turn over the smell at the bottom of the pot as they rise.

The more bubbles in the pot, the stronger the taste, and the various choking smells made several onlookers a little unbearable, especially Li Hao, who kept wanting to sneeze with his mouth open.

But Sun Panpan's words made him hold back: "Li Hao, if you dare to sneeze me, you will definitely knock your mouth crooked, so that you can only play the dragon king for the rest of your life." ”

Such a good hot pot ingredient is so perfect that there are no flaws in every step, if it is ruined by Li Hao's sneezing, it will be too unacceptable.

Li Hao hurriedly finished pouring the beer, then ran to the door with a cigarette, sneezed several times in a row, and then breathed heavily.

He probably had never felt so comfortable breathing freely.

The bubbles in the pot lasted for about five minutes before gradually disappearing, and the strong smell that came out of the bottom of the pot gradually faded until it became softer.

This is the function of putting beer in the pot, which is an indispensable part of making hot pot base.

Of course, many people will ignore this step in home production, because most people think that putting beer in the oil pan is a kind of brain convulsion.

But in fact, if you want to make the hot pot ingredients fragrant and not pungent, you have to put beer in it and turn all the ingredients at the bottom of the pot upside down.

After the bubbles disappeared, Xu Zhuo put the whole bell peppers into the pot and continued to stir-fry.

The effect of bell pepper is not reflected at this time, but when the hot pot is cooked, the spicy taste will gradually penetrate into the hot pot soup.

The bell peppers are washed in warm water before putting them in the pot, so there is no need to worry about them sticking.

When you first put it in the pot, there will be some foam in the pot.

This is caused by the moisture on the surface of the bell pepper, so don't worry about it, just continue to stir-fry.

After about five more minutes of stir-frying, when there were no bubbles in the pot, the foam on the surface had disappeared, and the fragrance had become softer, Xu Zhuo turned off the fire on the stove.

Call......

Thankfully, these hot pot ingredients are finally ready.

Xu Zhuo breathed a long sigh of relief, this toss was really tiring.

In fact, when he first started doing it, he already expected that it would not be easy, because there were too many steps involved, and each step had requirements for heat and stirring.

But when I really got started, I realized that I still thought too simply.

Stir-frying these hot pot ingredients is not only physical labor, but also mental work, because in the process of frying, you have to constantly observe.

Adjust the speed of the dispensing and the size of the fire at any time according to the situation in the pot.

It's really a hard work, and Xu Zhuo originally thought that if he could, he would play the banner of hand-frying to promote his hot pot ingredients.

But now it seems that it's better to forget about hand-frying, and it's better to buy that kind of sandwich pot with stirring function when you go back, at least you don't have to be so tired, and you can make a lot of ingredients at once, which is super easy to use.

He stood by the pot, wiping his sweat while admiring the hot pot ingredients he had boiled.

There is a thick layer of red oil floating on the surface of the pot, and the red oil is topped with bell peppers and bay leaves, and there are also some cumin and other spices dotted among them, which looks very appetizing.

Underneath the red oil are suspended chili peppers, various spices, and ingredients such as chili peppers and minced yellow turmeric, which have completely lost their moisture.

As for the fragrance, the smell of dozens of spices blending together makes people want to put a chopstick meat in it when they smell it.

It's finally made, such a good hot pot ingredient, although the price will be very high in retrospect, but the ingredients are so particular, it should still be quite popular.

Well, you can take a video to promote it, and film the whole stir-fry process, so that everyone can see how the real hot pot base is made, which should arouse everyone's desire to buy.

In addition, after the production line of the business practice is completed, you can shoot the business practice process of the hot pot base again, so that everyone can have a clearer understanding of the production of hot pot ingredients.

Anyway, in a word, we must make the hot pot base as much as possible a trump card product of Xu Xiaochu brand in autumn and winter.

It's a pity that the system only gave itself the method of spicy red oil hot pot base, if the practice of clear oil hot pot mushroom soup hot pot tomato hot pot and other base ingredients was given, it would be great.

While thinking about this, Xu Zhuo laughed at his lack of greed.

He was just about to go out with the bottle of ice cola to replenish his strength, but he saw Yu Keke, Sun Panpan, Li Hao and the three of them walking in with a bunch of shabu-shabu for eating hot pot.

There is mutton and hairy belly, as well as hot pot balls or something, Xu Zhuo was stunned.

"What are you doing here?"

"Eat hot pot, the hot pot ingredients are ready, you must eat the hot pot while it's hot, do you want to eat it?" I'll let them cut more mutton, and there will be gluten later......

Xu Zhuo looked at the greediness of several people, smiled helplessly, and then said: "These hot pot ingredients can't be eaten today, if you want to eat them, at least until tomorrow." ”

"Huh, why?"

"That's it, what's so important about this?"

Xu Zhuo coughed lightly, this is really very particular.

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