Although winter is almost over, the weather shows no sign of warming up. In the cold season, foodies have also turned to Haidilao for hot pot! So, what are the soup bases at Haidilao? Let's learn how to make Haidilao's soup bases and get to know their recipes!
Clear Soup:
Ingredients: 6 lbs of chicken, 15 lbs of pork bones, 15 lbs of beef bones, 500g of old ginger, 500g of scallions, 50g of Angelica sinensis, 100g of Codonopsis pilosula.
1. Rinse the soup-making ingredients with clean water, then blanch them in boiling water, and rinse again with clean water.
2. Cut the chicken into large pieces. In a pot, add salad oil and stir-fry the scallions, ginger, Angelica sinensis, and Codonopsis pilosula until fragrant.
3. Place the ingredients in a pot, add water (80 jin per jin of ingredients), first bring to a boil over high heat, skim off the foam, then reduce the heat to a simmer to extract the umami.
Spicy Soup:
Ingredients: Salt, MSG, chicken essence, chicken powder, cumin powder, meat sauce base, pork flavor essence, fermented glutinous rice juice, chicken flavor essence, scallion sections, ginger slices, white cardamom, and base broth.
First, the foam on the surface of the soup, which mixes with the oil, must be skimmed off. The method is: use the back of a spoon to gently skim the foam, letting it stick to the spoon, then remove it, so as not to remove the oil.
Second, taste the soup midway. If it's not salty enough, add salt as needed; if the numbing and spicy flavor is not strong enough, add more fermented broad bean paste, Sichuan peppercorns, or chili; if it's too spicy or too salty, add rock sugar or a light broth. After adjusting the seasoning, the hot pot's flavor will better suit the diner's preferences and more prominently showcase the authentic Chongqing hot pot style.