Red sour soup base for hot pot and making method thereof

Abstract

The invention discloses a red sour soup base for a hot pot and a making method thereof, relating to a hot pot condiment, and solving the problem that traditional soup base for the hot pot is greasy and too spicy and hot generally. The red sour soup base comprises the following raw materials: Tuo county red pepper and tomato specialties from the Inner Mongolia autonomous region, fresh ginger, bamboo shoots, pungent litse fruit, green onion, garlic, glutinous rice flour, table salt, a flavor enhancer, medlar, spices, a yeast extract, an artificial lactic acid preparation and salad oil. The making method comprises the following steps: adding the salad oil into a pot, heating the oil up to sixty percent hot, sequentially putting the fresh ginger, the green onion and the spices into the pot, fry until fragrance is sent, then adding a portion of prepared primary red sour soup, then sequentially adding the medlar, the table salt, the yeast extract and the flavor enhancer after the materials are boiled, and uniformly stirring to obtain the red sour soup base. After the red sour soup base is eaten frequently, a beneficial change happens to the formation of intestinal flora, the intestinal flora of a human body is improved to form an antibacterial biological barrier, the breeding of putrefying bacteria is restrained, the toxins generated by the putrefying bacteria are dispelled, the intestinal wastes are cleared up and the cholesterol absorption can be effectively restrained.

Description

technical field

[0001] The invention relates to the field of food, in particular to a hot pot soup stock. Background technique

[0002] With the improvement of people's living standards, hot pot has become a popular way of eating, especially grassland (Mongolian) shabu-shabu hot pot as a Chinese characteristic food variety, it is not only a delicious food, but also a unique cooking seasoning method, and the hot pot soup is an important factor in determining the taste of the food after being rinsed in the pot.

[0003] At present, hot pot soups in the market and hot pot chains are roughly divided into grassland (Mongolian) hot pot soups and Sichuan, Hunan and other places (Sichuan) hot pot soups. Among them, the traditional Mongolian hot pot soup uses a lot of butter, which makes the hot pot greasy and has a strong fishy smell, which is not easy to digest and is not suitable for people with special diets such as "three highs". Zanthoxylum bungeanum and Zanthoxylum bungeanum...