What are the applications of hot pot base, and how to make 6 dishes with it

Hot pot base is a seasoning artifact whether it is for stir-frying, braising, or boiling fish. What do you think? Do you want to know how to use hot pot base and what are its applications? Today, we will introduce six creative ways to use hot pot base and how to make six home-cooked dishes with hot pot base.

Hot pot base is a seasoning artifact whether it's for stir-frying, braising, or boiling fish. What do you think? Want to know how to use hot pot base and what are its uses? Today, we will introduce six creative uses of hot pot base and how to make six home-style dishes with it.

How to use hot pot base

1. Hot pot base boiled water-boiled sliced meat

Water-boiled sliced meat is definitely a classic Sichuan dish. The meat is fragrant, spicy, soft, and tender. When eaten, the meat is tender and the vegetables are fresh, the soup is red and oily, and the spicy flavor is strong. It is most suitable for rice, and it is one of the home-style delicacies. It is not only found in Chongqing and Sichuan, but it is also a featured dish in many Sichuan restaurants elsewhere. Let's show a picture first to whet everyone's appetite.

Seeing these red and oily cooked pork slices really makes people drool. Do you have the urge to eat it immediately? There are many methods and steps online, and I won't repeat them here. However, in these methods, many seasonings need to be prepared, such as fermented soybean paste, dried chili peppers, peppercorns, ginger, garlic, green onions, salt, MSG, cooking wine, and dry starch, etc. Do these seasonings look familiar? Yes, they are some of the seasonings in the hot pot base, so when you make these dishes, you can use hot pot base as a substitute. If you need richer seasoning for a certain dish, you can add other ingredients, such as ginger, scallions, and garlic.

2. Stir-fried Mapo Tofu with hot pot base

Mapo Tofu is a famous Sichuan dish. With the fame of Sichuan cuisine, it is now an internationally renowned dish. Mapo Tofu is made with tofu and minced meat. The main seasonings are chili peppers, peppercorns, fermented soybean paste, fermented black beans, etc. It has the spicy flavor of Sichuan cuisine, a unique taste, and is tender and delicious.

The method of home-style Mapo Tofu is very simple and easy to learn. Many food websites online have introductions. Using hot pot base to replace fermented soybean paste, peppercorns, and chili peppers is possible. I have tried it, and it's more fragrant and simpler.

3. Hot pot maocai

Hot pot maocai originally refers to two things, hot pot and maocai. However, in the Chongqing market, the main difference between hot pot, skewers, and maocai may be in form and positioning, while there are many similarities in taste. Of course, hot pot is definitely the most delicious, this is the voice of a veteran foodie. However, with the rise of takeout, many takeout restaurants do make maocai and hot pot bento boxes. Buying hot pot base to cook at home is cost-effective, so the takeout price is cheap, which meets the needs of ordinary office workers. Those who want to open a maocai restaurant or do takeout can try hot pot base.

4. Clear oil mala tang base mala chicken wings

Ingredients: 300g chicken mid-wings, 50g green pepper, 30g red pepper, 10g dried chili peppers, 20g garlic, 25g edible oil, 1/2 pack of clear oil mala tang base. Method: 1. Cut the chicken mid-wings in half, blanch them in water; crush the garlic and set aside; wash and cut the green and red peppers into segments. 2. Heat the wok and add edible oil, add the garlic and stir-fry until fragrant, then add the chicken mid-wings and stir-fry until they change color. 3. Add the clear oil mala tang base and stir-fry evenly, then add the green pepper, red pepper, and dried chili peppers and stir-fry evenly.

5. Clear oil hot pot seasoning—Spicy Lamb and Sweet Potato Noodles

Ingredients: 300g lamb slices, 100g sweet potato noodles, 1/2 pack of clear oil hot pot seasoning. Method: 1. Soak the sweet potato noodles in hot water in advance. 2. Put 1/2 pack of clear oil hot pot seasoning and 600ml water in a pot and bring to a boil. 3. Add the noodles and cook until tender. 4. Add the lamb slices and cook until tender.

6. Spicy Chicken

Ingredients: First, the key to making this dish—seasoning ingredients centered around hot pot base + dried chili pepper segments + Hanyuan peppercorns + scallion segments + ginger shreds + garlic slices… and so on

Ingredient 1: Chicken (I usually use chicken thighs for chicken dishes) A. Debone the chicken drumsticks and cut them into thumb-sized pieces; B. Add cooking wine, soy sauce, chili powder, starch… to the chicken pieces, mix well, and marinate for 20 minutes; C. Put the marinated chicken pieces into the oil pan until they change color, remove and drain the oil.

Ingredient 2: Dried beancurd skin A. Soak the dried beancurd skin in warm water until soft; B. Drain the water and cut into appropriate sizes; C. Deep-fry until golden brown, remove and drain the oil. 4. Ingredient 3: Potato + King oyster mushroom A. Wash and peel the potatoes and cut them into strips; B. Cut the king oyster mushroom into strips; C. Deep-fry slightly in oil, remove and drain the oil.

Step 1. Turn on the stove, heat the pan, add oil, and then add ginger shreds, garlic slices, peppercorns, chili peppers, and scallion segments in order, stir-fry until fragrant. 2. Add the Sichuan-style hot pot base and simmer until the base is completely dissolved in the pot. 3. Add the chicken pieces, dried beancurd skin, potatoes, and king oyster mushrooms to the pot and stir-fry over high heat for 5 minutes, allowing the ingredients and seasonings to fully blend and absorb at high temperature… while evaporating excess moisture from the ingredients. 4. Remove from heat, plate, and sprinkle with some green scallions…

I won't introduce all the uses of hot pot base one by one. Hot pot base has many, many uses. Only by trying it ourselves will we know. Cooking noodles with hot pot base is also delicious!