I should have known I should have written this one years ago.
As we all know, this is the first Chinese New Year in many years that calls for everyone to spend the New Year in place. There are bound to be a lot of single people living alone who will have to cook a few meals at Home on their own. Of course you can also not open the pot at all, after all, there is take-out everywhere, but just in terms of cost effectiveness, I still recommend cooking Northeast milk spicy hot at home for the following reasons.
- Northeast milk hot and spicy hot is likely to be better than take-out, at the very least, the probability is as good, and
It’s really simple, and when you’re done with the takeaway, it’s not necessarily delivered.
- more skills are not pressed, the focus is to master a craft. Elementary school drum team will only knock a welcome leadership inspection tune, Parents feel that is a craft, this will be the nail more. Learn this, you even in Antarctica can also be on the ground for New Year’s Eve – because I heard that the scientific research team there usually also use hot pot base to cook things, and milk is everywhere.
There may be some students to this moment still have a sense of inconsistency, why spicy hot and milk mixed together, can be delicious, think about it are terrible. I came to popularize the history of the formation of this dish.
1 As we all know, hot and spicy hot is invented by Sichuan people.
2 But really let the spicy hot flavor improvement, modern production, out of the circle, open to the country everywhere, or mainly northeastern people (or northeastern people open business).
Other optimization not to mention, only on the taste, a leap forward is: the people of the northeast invented the bone broth hot and spicy hot stuff – with white Soup, to play the bottom of the red pot.
In Sichuan this is absolute heresy, we do not mix pot in Sichuan, red pot is red pot, the oil above is also red below the soup is also red, is to spicy to you xuer ah xuer (Sichuan people know what I wrote), as for the white pot, that is to the stomach patients and not fight the weak chickens in Guangdong such as verla of the stream to eat.
This hybrid approach greatly dilutes the spicy level of spicy hotpot, allowing the audience to surge, while the white soup also seems fresher and more lingering.
In addition, abandoned the Sichuan-style dipping dish, directly to the garlic puree small rice pepper crushed and other seasonings added to the soup, making this thing easier to eat, but also more like a bowl of —– added a lot of ingredients to the soup powder —-
3 After the northeast-style spicy hotpot spread to Beijing and its surrounding areas, people used the local folk wisdom of “adding sesame sauce to shit is also delicious” and made sesame sauce as one of the must-add seasonings. The sesame sauce is one of the necessary seasonings.
Of course, this is not some kind of thundering wisdom, after all, the Beijing area to eat hot pot originally dip sesame sauce, it is more like the habit of eating hot pot panned to spicy hot pot – and spicy hot pot is a variation of hot pot, it makes sense.
Anyway, after adding it, I found it really fragrant and mellow in taste.
4 to the above has been basically shaped. You eat outside the Zhang Liang Yang Guofu are basically this way. But to make this thing further foolproof, small kitchen dormitory, you still have to add another step of incremental innovation: the
White soup / big bone soup is always not very good to get things, even with a thick soup treasure, but also almost interesting. I do not know which genius on the jitterbug, one day suddenly thought of using milk instead of white soup, after trying it found ah ah really amazing which ！！！！
So the overwhelming net red milk spicy hot practice slaughtered the list for a month.
5 to this step, this bowl of milk spicy hotpot in addition to a little hot pot base dregs, there has been little Sichuan ingredients. The old Sichuan mother of this dish does not serve.
Sesame sauce such heretical dipping ingredients can be added, that we Sichuan hot pot standard dipping ingredients: garlic paste + oyster sauce should also be added.
So I do not know which genius tried again with oyster sauce and garlic seasoning approach, a taste ah ah that really blends the north, south, east and west 5,000 years of wind and rain ah hide how many Dreams of a bowl of spicy hot pot ah ！！！！
To this step, the Northeast milk spicy hot has evolved to its final completion – the taste level continues to enrich, the single operation difficulty is not increasing but decreasing.
I’ve seen a lot of people continue to shake their heads and add all sorts of tricks to the top, and I’ve seen them add chili powder and splash hot oil before they start the pot.
It’s a dog’s tail, really, you have to splash hot oil that effort might as well order a takeaway, have you ever thought so you have to wash two pots ah! We do northeast milk spicy hot, the figure is that he is simpler and faster than take-out ah!
The following is the practice.
Ingredients: (for example, for two people)
A piece of spicy red soup hot pot base
Note: You can’t want the new-school tomato pot base and other stuff like that from Haidilao. Today are generally cut into small pieces for a meal, there are also large bags, large bags of discretion to cut a piece down. (Choose the well-known brand can be, are similar, no to recommend the brand, what discount I buy what, this thing can have a difference to where?
250ml milk, that is, a small box of ordinary, water appropriate amount
a number of garlic paste, a little more good
a couple of spoons of oyster sauce, a large spoon of sesame sauce
Hot pot side dishes, you love to eat what you eat.
Suggest a balanced and easy-to-wash (which means you don’t even need to use a chopping board) vegetarian dish: cabbage, spinach, mushrooms/ or fungus, potatoes/ or lotus root, tofu skin.
Any kind of meatballs you like, fatty beef and lamb rolls, luncheon meat, whatever, just the kind of processed meat you can get at any Time in the supermarket. When it comes to processed meats, I love a kind of fish tofu produced in Luoding, Guangdong, and I recommend it. But the fish tofu to do clear soup is more delicious.
A little staple: hot pot noodles, vermicelli, potato noodles, fern noodles, corn noodles, Longkou vermicelli can be.
Practice.
- Heat a pot, without oil, slowly simmer the hot pot base over low heat, then turn to medium heat and pop the garlic.
- put milk and water, to the amount you expect to be able to submerge the ingredients.
PS: If you are really lazy at home, or in the dormitory, there is no hood, then combine the 12 steps and throw the hot pot base garlic milk water into the pot together and bring it to a boil.
- After boiling, place the ingredients. Cook-resistant meat (meatballs luncheon meat, etc.) and vegetables (mushrooms, potatoes and lotus root slices are) first, then boil the uncookable vegetables and staples, and finally the fatty beef and fatty lamb rolls.
After so many years of eating hot pot this fire should not be taught to me.
- Before starting the pot, put in oyster sauce and sesame sauce, scratch and stir well. Sprinkle with green onions.
ta-da ~ finished. The whole process really, just 15 minutes.
If someone raises their hand to ask a question: I am the legendary weak chicken! Can’t really eat spicy! I only have the base of the white pot okay?
Of course you can. But the white pot base is usually liquid or powder, less oil, so you can not use it to complete the process of “popping garlic”. You can start with a small amount of oil and then add water, milk, and the white pot base. The rest of the steps remain the same.
Important reminder! Because there is milk, so do not add vinegar ！！！！
I wish you all to set foot on the Antarctic continent soon!!! (Not)
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