海底捞麻辣香锅 | 四川麻辣香料 | 麻辣火锅底料 | 麻辣酱 | Sichuan Mala Hotpot Paste | 牛油火锅底料 [Eng Sub 中文字幕]

海底捞麻辣香锅 | 四川麻辣香料 | 麻辣火锅底料 | 麻辣酱 | Sichuan Mala Hotpot Paste | 牛油火锅底料 Full recipe in description box *麻辣底料可用来当麻辣火锅汤底、炒麻辣香锅、麻辣烤鱼、红油抄手、麻婆豆腐或者纯粹的拿来拌饭、拌面 *Mala hotpot paste can be used as the soup base for hot pot, Szechuan Mala grilled fish *This recipe makes about 350g of Mala Paste A: 250ml 植物油 Cooking oil 50g 青葱 Green onion 50g 香菜 Coriander 30g 洋葱 Onion 30g 姜片 Ginger 40g 花椒 Sichuan red peppercorn 40g 青麻椒 Sichuan green peppercorn 5个八角 5 Star anise 1茶匙孜然 1tsp Cumin seeds 1茶匙小茴香 1tsp Fennel seeds 5片香叶 5 Bay leave 1茶匙丁香 1tsp Cloves 3支香茅 3 Lemongrass B: 8片姜片 8 Ginger slices 60g 辣椒干 Dried chili 5片香叶 5 Bay leave 2汤匙 辣豆瓣酱 2tbsp Spicy bean paste 2汤匙 (整颗)豆鼓 2tbsp(whole) bean paste 1茶匙肉桂粉 1tsp Cinnamon powder 1茶匙小茴香粉 1tsp Fennel powder C: 30g 砂糖/冰糖 Sugar 盐 适量 Salt to taste 6个小红辣椒 6 Bird’s eye chili 1汤匙泡水后的辣椒干片 1tbsp Soaked dried chili 5g 四川花椒粉 Red peppercorn powder 准备食材 The spices preparation: 1-A: 将所有蔬菜 + 干香料洗净后 - 用餐巾纸吸干水份备用 Wash all the vegetables + dry spices - Pat dry with kitchen towel 2.将花椒 & 青麻椒浸泡在热水中3分钟 - 3分钟后将花椒捞出沥干水分 - 这样做是为了去除花椒中的苦涩味 Soak the Sichuan red & green peppercorn in hot water for 3 minutes - to remove the bitterness from the peppercorn 3-B: 将材料B的辣椒干剪成小片 - 去籽 - 用热水浸泡至软 - 捞出沥干水分 - 取出1汤匙 (预留给材料C) 备用 - 其余的加适量的水搅拌成糊 Cut dried chili into small pieces - Remove the seeds - Soak in hot water to soften the chili - Drain and reserve 1 tbsp for later use (Ingredient C) - Add appropriate amount of water to blend the rest into paste 4-C: 将材料C的5g 花椒搅成粉末状备用 Grind the 5g of Red peppercorn (for Ingredient C) into powder and set aside 麻辣酱做法 To Cook theThe Mala Paste: 5-A: 锅里倒入植物油 + 青葱 + 香菜 + 洋葱 + 姜片 + 花椒 + 青麻椒 + 八角 + 孜然 + 小茴香 + 香叶 + 丁香 + 香茅，以小火慢慢炸至蔬菜干枯、金黄色 (大约25分钟) - 把所有材料捞起 - 留着香油在锅里备用 Pour vegetable oil + transfer the green onion + coriander + onion + ginger + red peppercorn + green peppercorn + star anise + cumin seeds + Fennel seeds + Bay leave + cloves + lemongrass in a wok, fry over low heat until the vegetables are dried and golden brown (about 25 minutes) - Dispose all the spices - Leave the oil in the wok 6-B: 将姜片 + 辣椒糊倒入锅 - 小火不停翻炒以防止辣椒沉底烧焦 (煮约15分钟) 至辣椒油呈鲜红色即可 Transfer ginger + chili paste into the wok - Keep stirring over low heat to prevent the chili paste from burning (cook for about 15 minutes) until the chili oil turns into red color 7.倒入香叶 + 辣豆瓣酱 + 豆鼓 + 肉桂粉 + 小茴香粉 - 不停搅拌以防止辣椒沉底烧焦 - 小火继续煮10分钟 Transfer bay leaves + spicy bean paste + whole bean paste + cinnamon powder + fennel powder into the wok - Keep stirring to prevent the chili paste from burning - Continue to cook for another 10 minutes 8-C: 倒入糖 + 盐调味 - 倒入小红辣椒 + 泡水后的辣椒干片 - 翻炒至糖融化 Add sugar + salt to taste - Transfer the bird’s eye chili + dried chili into the wok - Keep stirring until sugar is dissolved 9.最后倒入四川花椒粉增添麻辣风味 - 翻炒均匀即可 - 起锅倒入已用热水消毒过的、晾干后的玻璃罐子里 - 室温静置24小时后才食用 - 让麻辣酱更香、更入味 Pour the Red peppercorn powder in to the wok - To make the Mala Paste taste better - Remove the Mala paste from heat and transfer it into a sterilized glass jar - Let it stand at room temperature for 24 hours before serving 10.阴凉处可保存3个月 - 冷藏可保存1年左右 It should last for 3 months in room temperature or 1 year in the refrigerator Subscribe for my YouTube Channel: 小红书: https://bit.ly/jacelynlimxhs TikTok: https://bit.ly/jacelynlim YouTube:    / jacelynlim   Second YouTube account:    / jacelynxuan   Telegram: https://t.me/jacelynlim1014 IG:   / jacelynlim_   Threads: https://www.threads.com/@jacelynlim_ _________________________________________ BUSINESS ENQUIRERS: [email protected] #海底捞麻辣汤 #麻辣火锅汤底 #malahotpot #imjacelyn #sichuancooking