Food starts with noodles

These waste materials are actually useful. For example, they can be added when stewing soup, which can make the soup taste more delicious.

It can also be put into brine, so that the flavor of the stew is more fragrant.

After scooping up all the dregs, Xu Zhuo poured the prepared small pot of minced turmeric into the pot.

There are varieties of ginger such as small species of ginger, large species of ginger, and mountain ginger. It is better to use small species of ginger for medicinal purposes. People are used to calling small species of ginger "little yellow ginger".

Yellow ginger has a pure yellow cut surface, strong spicy taste, tender meat, fine fiber, rich in gingerol, phytoncide, etc., and has a unique spicy aroma. It is an ideal ingredient in hot pot ingredients.

Because little turmeric can supplement the spicy taste that peppers do not have, making the spicy taste of hot pot more rich and varied, and little turmeric also has medicinal value such as promoting blood circulation, dispelling cold, dehumidification, and sweating. These functions are similar to those of hot pot. The combination of functions will make diners more enjoyable to eat.

After the turmeric is poured in, it still needs to be simmered on low heat, but during the cooking, Xu Zhuo has to push it along the bottom of the pot with a spoon from time to time to prevent the minced ginger from sticking to the bottom of the pot.

After cooking on low heat for about ten minutes, Xu Zhuo poured a small pot of bean paste that had been crushed with a blender in advance 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 come out more thoroughly, and to allow the flavor to be better integrated into the hot pot base, when using bean paste, it is best to chop it finely.

But Xu Zhuo was too lazy to chop it up, so he threw the prepared bean paste into the blender and blended it into a puree.

This is not because he is lazy, but to make the bean paste free of dregs, so that when the hot pot is cooked, there will be no annoying chili flakes or bean paste on the ingredients.

After the bean paste was put into the pot, a strong aroma of sauce wafted out.

At the same time, the butter in the pot was violently tumbling, and the slightly yellowish butter quickly turned red, and the fat was also slightly viscous.

This is after the butter turns into red oil, it absorbs the red pigment of the bean paste, forming a viscous feeling visually.

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

At this time, because he was worried about sticking to the bottom of the pan, and the little turmeric powder that was put in before had almost dried up, Xu Zhuo stirred very quickly.

This kind of operation can not only prevent sticking to the pan, but also make the bean paste and butter better combine.

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

Yu Keke and others took their mobile phones and started shooting around the pot. Such a big pot of red oil exuding fragrance really looked spectacular and could easily arouse people's appetite.

But that's just the beginning.

Xu Zhuo poured a large bowl of garlic into the pot, and then poured the glutinous rice cake chili into it.

After the glutinous rice cake chili was poured into the pot, the whole oil pot suddenly boiled.

The feeling of the ruddy fat boiling up, it looks like it has a special flavor.

Li Hao who was next to him could hardly swallow his saliva: "I want to get some hairy belly in it and rinse it, the color is really attractive."

At this moment, the color of the butter in the pot is more ruddy, and it is not like the kind of thin red that is fried in bean paste, but a dark red color.

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

In addition, the addition of glutinous rice cake pepper also makes the butter in the pot more viscous.

This kind of stickiness does not mean that there are too many ingredients in the pot, but 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 looked like a spade.

Stir the pot with a long-handled spatula to reach the bottom of the pot. Although the stirring frequency is not high, it can make the chili and butter in the pot more thoroughly blended.

At the same time, the aroma and spicy taste of glutinous rice cake chili will be better released in the butter.

At this time, the hot and spicy taste in the pot is already very strong, but it smells a bit pungent, and it doesn't have the soft feeling when eating hot pot.

Moreover, this spicy taste is relatively strong, even if the exhaust fan is turned on to the maximum, it still makes people have the urge to sneeze.

In this case, you have to use spices to neutralize the spiciness of Ciba chili.

Xu Zhuo poured the spices soaked in warm water into the pot. Immediately, the oil pot boiled more violently, and the original spicy smell in the pot also had a bit more spice aroma.

And as time goes by, the fragrance becomes more and more intense.

The red oil in the pot is now very viscous, because no matter whether it is minced turmeric, bean paste, or glutinous rice cake pepper, they are all fused with the butter after being fried to give off a fragrance.

That is to say, the fire on the stove is kept low, and new ingredients are always added to the pot.

Otherwise, the ingredients that were put in the pot earlier would have been fried.

Stir-fry the spices in the pot and cook slowly for about ten minutes. When the flavors of the spices have become very rich and diverse, Xu Zhuo brought the prickly ash and peppercorns that have been soaked in white wine, and the whole soup with water Poured into the pot.

This is good, the original taste in the pot has become very rich, and now there is a strong numb smell.

Not long after the prickly ash was poured in, Xu Zhuo saw the prepared chili noodles and chili segments poured in again.

The chili noodles are ground from two vitex, mainly to increase the aroma, and the chili section is the famous new generation in Henan. Because it meets capsaicin, it is often used to add color to the ingredients.

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

Soon, the flavors of all the ingredients softened.

This is the role of rock sugar. Adding rock sugar can also enhance the freshness, making the hot pot ingredients taste better.

After putting the rock sugar in, Xu Zhuo picked up the fermented glutinous rice 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?"

Chapter 1262 Finally... It's done! [I wish everyone a happy Chinese Valentine's Day! 】

Fermented glutinous rice juice is actually sweet fermented rice. Putting it into the hot pot ingredients also has the purpose of softening the taste and enhancing the freshness.

More importantly, fermented glutinous rice juice can increase freshness, reduce fishy smell and remove peculiar smell, and make hot pot soup have a sweet taste.

Although rock sugar has been put in the pot, the effect of returning to sweetness is not as long-lasting as the fermented glutinous rice juice, because the fermented glutinous rice juice is brewed, and it will be more stable in nature.

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

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

Now this situation is similar to that of porridge. The pot is very thick, but it cannot be stopped, and it has to be stirred continuously. Otherwise, the cooking wine in the hot pot may stick to the bottom, or it may form a ball, which cannot be dispersed at all.

The smell in the pot became softer, and Xu Zhuo said to Li Hao who was taking a short video with his mobile phone next to him, "Li Hao, open those cans of beer and pour them into the pot along the side of the pot."

The purpose of putting beer is to let the bad smell in the pot escape along with 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.

Moreover, after the beer is poured into the pot, due to the heat, a large amount of carbon dioxide will be emitted from these beers, resulting in a large number of bubbles.

When these bubbles are volatilized, not only can you remove the peculiar smell, but more importantly, you can make the ingredients in the pot more uniform.

When the bubbles rise in the pot, they will squeeze and collide with the spices suspended in the pot, making the aroma of the spices more thorough.

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

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

This is when the bubbles are rising, turning out the smell at the bottom of the pot.

The more air bubbles in the pot, the stronger the smell. All kinds of choking smells made the onlookers a little unbearable, especially Li Hao, who wanted to sneeze with his mouth open.

But Sun Panpan's words made him hold back: "Li Hao, if you dare to sneeze on me, you will definitely slap your mouth 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 is no flaw in every step. It would be too unacceptable if it was destroyed by Li Hao's sneeze.

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

It is estimated that he has never felt that free breathing can make people so comfortable.

The bubbles in the pot lasted for about 5 minutes before they gradually disappeared, and the strong smell coming out of the bottom of the pot also gradually faded until it became soft.

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

Of course, in home production, many people will ignore this step, because most people think that pouring beer into the frying pan is a kind of mental convulsion.

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

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

The role 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.

Wash the bell peppers with warm water before putting them into the pot, so don't worry about them getting mushy.

There will be some froth in the pan when it is first placed in the pan.

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

Stir frying for another 5 minutes, when there were no air bubbles in the pot, the floating foam on the surface disappeared, and the aroma became softer, Xu Zhuo turned off the heat on the stove.

call……

Thankfully, these hot pot ingredients are finally ready.

Xu Zhuo heaved a long sigh of relief, this tossing was really exhausting.

In fact, when he first started making it, he already expected that it would not be easy, because there are too many steps involved, and each step has requirements for the heat and stirring the pot.

But when I actually started to do it, I realized that I still thought too simple.

Frying these hot pot ingredients is not only physical labor, but also mental work, because in the process of frying, you have to keep observing.

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

It's really a labor-intensive job. Originally, Xu Zhuo thought that if possible, he would use the banner of manual frying to promote his hot pot ingredients.

But now it seems that manual frying should be forgotten. It is better to buy a sandwich pot with a stirring function, at least not so tiring, and it can make a lot of ingredients at a time, which is super easy to use.

He stood by the pot, appreciating the hot pot ingredients he cooked while wiping his sweat.

There is a thick layer of red oil floating on the surface of the pot. On top of the red oil are bell peppers and bay leaves, and some spices such as cumin are dotted in it, which looks very impressive. Have an appetite.

Under the red oil, there are suspended chili segments, various spices, and ingredients such as glutinous rice cakes, chili peppers, and turmeric powder that have completely lost their moisture.

As for the aroma, the smell of dozens of spices blended together makes people want to pick up chopsticks and put meat in it.

Finally made it, such a good hot pot ingredient, although the price will be high in the future, but the materials are so particular, it should be quite popular.

Well, I can take a video to promote it later, and show the whole frying process, so that everyone can see how the real hot pot base is made, so that it should be able to arouse everyone's desire to buy.

In addition, after the production line of the commercial practice is completed, we can shoot another phase of the commercial practice process of the hot pot bottom material, so that everyone can have a clearer understanding of the production of the hot pot material.

Anyway, in a word, we must try our best to make the hot pot bottom material a trump product of Xu Xiaochu brand in autumn and winter.

It's a pity that the system only gave me the recipe of spicy red oil hot pot base. It would be great if it gave out the recipes of clear oil hot pot, mushroom soup, hot pot, tomato hot pot and other base ingredients.

As Xu Zhuo thought about this, he laughed at himself for not being greedy.

He was just about to go out with a bottle of iced coke to replenish his strength, when he saw Yu Keke, Sun Panpan, and Li Hao walking in with a pile of hot pot dishes.

There are mutton, hairy belly, and hot pot meatballs, Xu Zhuo was taken aback.

"What are you doing?"

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

Xu Zhuo looked at the gluttonous faces of these people, smiled helplessly, and said, "These hot pot ingredients can't be eaten today. If you want to eat them, you won't have until tomorrow at least."

"Ah? Why?"

"That's right, what else is there to pay attention to?"

Xu Zhuo coughed lightly, there was something really particular about it.

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Chapter 1263

The hot pot ingredients that have just been fried are not suitable for eating because they have a strong taste and the aroma of spices has not been fully released.

If you want to eat, it's best to let it sit for 24 hours, that is, one day and one night.

After standing for such a long time, the strong smell of these hot pot ingredients has dissipated, and the spices have been completely released.

Moreover, after the temperature of the hot pot material drops, the fragrance will gradually be absorbed into the butter, and when the butter is completely condensed, the fragrance will also be completely absorbed.