How to stir-fry the base material of fragrant pot
In the past 10 days, among the hot topics about food on the Internet, "How to stir-fry hot pot base" has become the focus of many netizens. Xiangguo is a spicy and fragrant classic Sichuan dish. The frying method of its base ingredients directly determines the final taste. This article will combine recent popular discussions to provide you with a detailed analysis of the steps and techniques for frying the hotpot base.
1. The core raw materials of the fragrant pot base
According to recent sharing by food bloggers and cooking enthusiasts, the core raw materials of Xiangguo base mainly include the following categories:
| Raw material category | Specific raw materials | effect |
|---|---|---|
| Spices | Star anise, cinnamon, bay leaf, grass fruit, white cardamom | Add fragrance and remove fishy smell |
| Chili peppers | Dried chili pepper, chili powder, Sichuan peppercorns | Provide spicy taste |
| Seasoning | Doubanjiang, tempeh, rock sugar | Increase saltiness and sweetness |
| Grease | Rapeseed oil, butter | As a basis for frying |
2. Stir-frying steps for fragrant pot base ingredients
1.Pretreatment raw materials: Soak all the spices in warm water for 10 minutes, cut the dried chilies into sections and remove the seeds, and chop the bean paste into fine pieces.
2.Oil temperature control: Pour rapeseed oil and butter (ratio 3:1) into the pot, heat to about 180℃, add onion, ginger and garlic and fry until golden, then remove.
3.Stir-fried spices: First add the soaked spices and fry slowly over low heat for 5 minutes until the aroma is fully released.
4.Add chilli: Add the dried chili segments and Sichuan peppercorns in sequence, and pay attention to the heat to avoid burning.
5.Condiment fusion: Add finely chopped bean paste and tempeh, stir-fry until the oil turns red, about 10 minutes.
6.Finishing seasoning: Finally, add appropriate amount of rock sugar, chicken essence and white wine, and simmer over low heat for 5 minutes.
3. The frying techniques that have been hotly discussed by netizens recently
| Tips | Support ratio | Effect description |
|---|---|---|
| Use butter to enhance aroma | 85% | Make the base richer and longer-lasting |
| Finally add white wine to enhance flavor | 72% | Remove odor and increase layering |
| Control the cooking time of peppers | 68% | Avoid overcooking and producing a bitter taste |
| Doubanjiang must be chopped finely | 91% | Let the flavors blend more evenly |
4. Frequently Asked Questions
1.Why is my base bitter?It may be that the spices or peppers are fried for too long. It is recommended to strictly control the heat.
2.How long can the base be kept?It can be stored in an airtight container for 1 month and frozen for up to 3 months.
3.How can vegetarians adjust the recipe?You can use pure rapeseed oil instead of butter and add mushroom powder to enhance the freshness.
4.How to control spiciness?Reduce the amount of chili powder and Sichuan peppercorns, or use Erjingjiao chili pepper to replace part of the millet.
5. Internet celebrity formula recommendations
Recently, the recipe shared by Douyin food expert "Spicy Chef" received more than 500,000 likes:
| raw material | Dosage | Special instructions |
|---|---|---|
| rapeseed oil | 500ml | It must be burned until it smokes to remove the raw smell |
| butter | 150g | Homemade is more delicious |
| Pixian Douban | 200g | Cuckoo brand is the best |
| dried chili pepper | 80g | Mix of three kinds of chili peppers |
| Sichuan peppercorn | 30g | Half and half green and red peppercorns |
Stir-frying the hot pot base may seem complicated, but as long as you master the ratio of raw materials and control the heat, you can make it as delicious as a restaurant. It is recommended that first-time tryers can make small portions first, and then increase the portion in proportion after becoming more familiar with it. Remember to stir constantly during the frying process to avoid sticking to the pan. I hope everyone can fry their own perfect fragrant pot base!
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