How to adjust the hemp juice of spicy hot ah

Hot spicy hot recipe for seasoning

Materials: chili pepper noodles Sesame pepper noodles Garlic Shallots Salt Sesame sauce Chicken essence Production: 1. 2. Sesame pepper noodles and scallion foam together into the hot oil and fried into sesame pepper and scallion oil. 3. Put salt and chicken essence in sesame sauce and add cold white water to thin it out. 4. garlic mashed foam and water to make garlic sauce. Seasonings have been done, eat spicy hot as long as the vegetables into the hot water blanching, fish out Mix the above said material can be.

Method of making spicy hot pot

Ingredients: (according to their own preferences, the type of raw materials, how much can be increased or reduced)

Meat:

rabbit loin 50 grams of maw 50 grams

eel 50 grams of pig's ring throat 50 grams

luncheon meat 50 grams of duck intestines 30 grams

vegetarian:

root 80 grams of lettuce 80 grams

lotus roots 80g Lettuce 80g

Winter melon 50g Mushroom 50g

Dried tofu 50g Cabbage 80g

Cauliflower 50g Head of cabbage 80g

Seasoning:

Butter 250g Vegetable oil 100g

Pixi soybean paste 150g Edamame Yongchuan 50g

Ice sugar 10g Pepper 5g

Pepper 2g

Pepper 2 grams of dried chili 30 grams

Mash juice 20 grams of wine 20 grams

Ginger 10 grams of salt 100 grams

Cao Guo 10 grams of cinnamon 10 grams

Pai Cao 10 grams of white mushrooms 10 grams

Chili pepper 250 grams of fresh broth 1500 grams

Making Procedures：

1、Make brine Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.