Glutinous chili peppers are actually just a way to mash chili peppers, and there is no specific method.

For example, Guizhou's glutinous chili peppers are different from the glutinous chili peppers used in hot pots.

This time, the bullet pepper is used to make the glutinous chili, which is very spicy, which is the main source of the spicy flavor in the hot pot ingredients.

The glutinous chili peppers used to make the hot pot are easy to make, first cut the dried chili peppers into small pieces with scissors, and then soak them in hot water for ten minutes.

Soaking the chili pepper in hot water can not only make the chili soft and resistant to cooking, but also soak the spicy substances in the chili pepper and the red pigment in the chili pepper, and after putting it in the butter pot, through heat exchange, so that the spicy flavor and the red pigment in the chili pepper can melt into the butter.

Xu Zhuo poured the prepared bullet pepper segments into hot water and soaked them, and while waiting, he took out the peppercorns and peppers he had prepared before and poured them into the basin, and then added a whole bottle of white wine to soak.

Sichuan pepper and sesame pepper are indispensable ingredients in spicy hot pot, especially sesame pepper, which is the essence of hot pot.

The reason why spicy hot pot can be popular all over the country is not because of the spicy taste of twisting the mouth, but the numbness contained in the spicy taste.

Compared with spicy, the hemp flavor can make people sweat more, and it is not very obvious at first, but the more you eat it, the stronger the flavor, the more you want to stop.

When eating spicy hot pot, whenever you sweat profusely, it is often not the effect of the chili pepper, but the pepper that is at work.

Xu Zhuo doesn't use a lot of peppercorns today, because peppercorns are mainly to add a fragrance.

But the amount of pepper is quite large, almost half a pot.

This made Coco feel distressed for a while, if he failed, the loss would be great.

"Don't worry, it won't overturn, it's a big deal, let's eat hot pot every night in the future, just eat it, anyway, the best spices are used, even if there are a little flaws in the practice, but the taste will still not be very bad, and it is absolutely no problem to eat shabu by yourself." ”

After soaking the peppercorns and peppers in white wine, Xu Zhuo began to sort out the spices.

There are a lot of spices to be used today, Li Hao took a small video with his mobile phone, and planned to send it to the circle of friends to pretend to use it, but when he looked at it, he found that he couldn't name most of the spices.

Those who can recognize it are cumin, anise, bay leaves, cinnamon and the like are more common.

And the rest, he didn't know any of them.

Xu Zhuo introduced him one by one, and the main spices used today are white button, grass fruit, kaempfera, cloves, sand kernels, small sand kernels, fragrant fruit, cumin, cinnamon, licorice, vanilla, yellow gardenia, row grass, old button, good ginger, sweet pine, tangerine peel, pluck, citronella, star anise, bay leaves, thyme, cumin, etc.

With the addition of peppercorns, peppers, rattan peppers, and chili peppers, there are more than 30 kinds of spices used today.

Although there are many spices, they should not be abused and certain proportions should be followed.

Otherwise, the hot pot base made is not to mention fragrant, and it is likely to be so bitter that people can't open their mouths.

Xu Zhuo poured these spices into a large basin according to the proportion used to make hot pot, and then added warm water to soak and clean.

The purpose of this step is mainly to use warm water to awaken the aromatic substances in the spices, and at the same time add some humidity to the spices, so that they will not be pasted when they are put into the oil pan later.

In addition, soaking in warm water can also wash away the dust on the surface of the spice, making the flavor of the spice more pure.

When spices are dried in the air, dust is unavoidable, and even many of these spices are the roots of plants, occupying the soil.

So wash it with warm water so that there will be no odor.

After the spices are soaked, the peppers that were soaked before are almost ready to be fished out.

After all, it is soaked in hot water, and it should not be soaked for too long, otherwise the spicy flavor and pigment will run into the hot water, making the chili pepper lose its due effect.

Use a colander to wash the chili peppers in hot water a few times, then take them out and put them in a bamboo basket to control the excess moisture, so that when you do it later, you will not make the glutinous chili peppers into muddy chili peppers.

When controlling the water, Xu Zhuo began to clean the parsley, coriander, chives, onions and green onions that he would use later.

These are used to add flavor to butter, they are indispensable ingredients, and the amount used is also very large, and Xu Zhuo almost prepared two full baskets.

The reason why I prepared so much is mainly to make the hot pot more fragrant.

This way of using materials regardless of the cost made several onlookers look at each other.

If it fails, it's pretty devastating.

If it weren't for the worry that Xu Zhuo would overturn, Li Hao really wanted to broadcast it live, after all, there were few that couldn't be found on the whole network in such a professional way of making hot pot bases.

However, thinking that if Xu Zhuo's character overturned, it would bring immeasurable losses to the company and the restaurant, so I dispelled this idea.

If this time is successful, it will not be too late to broadcast live next time, and there is no need to rush.

Next, Xu Zhuo took out the spices soaked in warm water and set them aside to control the water.

After doing this, the butter that was boiled before has almost solidified and can be boiled.

However, before boiling, Xu Zhuo still prepared all the ingredients to be used, such as mash juice, such as beer for freshness, and rock sugar to soften the taste.

There are also minced turmeric and garlic that enhance the flavor, bean paste that enhances the color, chili noodles and chili peppers cut by the new generation of Henan, as well as whole bell peppers, which are put in at the end to make the hotpot ingredients spicy and persistent.

After everything was ready, Xu Zhuo put the cauldron on the stove and began to make it.

When stir-frying hot pot ingredients, you can't stop from the beginning, you need to fry and fry all the ingredients in one go to bring out the aroma of the spices, and let these flavors blend together.

So before doing it, Xu Zhuo deliberately drank a bottle of ice Coke to try to make his body reach the best state.

When it was about the same, he turned on the fire.

Heat the big iron pot to be used today, and then slide the pan as many times as possible, so as to avoid frying the bottom of the sauce.

After all, the ingredients to be used today are bean paste, glutinous chili peppers, and chili noodles, which are easy to paste, so be very careful.

After sliding the pot three times, Xu Zhuo began to put butter in the pot.

After the butter is put into the pot, it melts quickly, and the butter is about thirty catties, and there is about half a pot in the big iron pot.

After the butter melted, Xu Zhuo poured the two baskets of celery, coriander, chives, shallots, and green onions into the pot and fried them slowly over low heat.

Only in this way can the aroma of the ingredients be slowly fried and melted into the butter.

If the fire is too big, the fragrance will drift out with the oil smoke before it has time to blend into the butter.

", it's so troublesome at the beginning, wouldn't the next steps be more exquisite? Boss Xu, don't be reluctant, forget it if you can't do it, we won't laugh at you." ”

Li Hao's words made Xu Zhuo frown slightly: "Man, how can you say no? Wait, this hot pot ingredient will definitely satisfy you today." ”