Butter hot pot_How to make butter hot pot

Beef tallow hotpot is a very popular hotpot. The ingredients of the five-spice beef tallow hotpot base are quite particular. Many friends like to eat five-spice beef tallow hotpot, but many friends do not know how to make this kind of hotpot base, which makes it inconvenient to eat. If you learn to make the five-spice beef tallow hotpot base by yourself, you can make it at home. How to make the five-spice beef tallow hotpot base? Let’s take a look at it next.

1. How to make spiced butter hotpot base?

raw material

Beef rib fat (100g), grass fruit (1), star anise (1), cinnamon (1 piece), shallot (1), erjingtiao (2), vegetables as desired, mushrooms as desired, 2 spoons of salt, 1 spoon of chicken stock.

Production process

1. 100 grams of fat from beef ribs. (This part is very light, 100 grams is a lot).

2. Cut into small pieces and put into a frying pan and stir-fry over low heat.

3. Add ginger, onion, star anise, cinnamon, pepper, tsaoko and dried chili and stir-fry until fragrant.

4. Add appropriate amount of salt and pepper and continue to stir-fry.

5. After seven or eight minutes, the beef fat turns yellow and dry, and the fat inside is basically precipitated.

6. Then add appropriate amount of water and simmer over high heat.

7. Add appropriate amount of salt and MSG and two spoons of oyster sauce to season the soup base.

8. When it boils, it will become a white butter soup base.

2. Notes

Scallions are more fragrant than green onions. Add water after the butter is fully dissolved, so that the soup is thicker and whiter.

3. How to identify the quality of beef hot pot

1. First of all, good (pure) butter is lumpy and hard, not as soft as lard (butter on the left and lard on the right). Moreover, after the hot pot cools down after eating, it will still form a hard layer of oil when mixed with other hot pot ingredients;

2. The second is the color of the butter. Good quality butter is not very white but rather yellowish, and does not have other mottled colors. It is a color between white and yellow. Only butter of this color is good quality butter.

3. Then ask about the taste of the butter. Good butter will smell fishy, ​​and the smell is very strong and a bit stinky. But there is no trace of this flavor when you put it in your mouth, only a mellow fragrance, a feeling that smells bad but tastes good;

4. The last step is to feel the butter. If conditions permit, you can use your hands to feel the quality of the butter. First, pound the butter with your hands to see if it is soft or hard. Then take out a little and put it on your hands. If it does not melt and you twist it with your hands and it does not feel greasy, then the quality of the butter is high.

5. The last part is the taste after eating, because the main function of butter is to enhance the mellow taste of hot pot. So good quality butter will leave you with a mellow taste after eating it, and there won’t be a lot of butter residue on your mouth, so it won’t be greasy.

6. After eating low-quality butter, you will feel like there is a thick layer of butter on your mouth. It tastes delicious but your mouth is greasy and has a sticky feeling (it is impossible to cut and untangle). Because it is not pure butter, it contains some other edible oils. Nowadays, many products are not pure butter and contain edible oils such as palm oil.