Saus
Beef Fat Hot Pot Base
1 u 15 minVoor 6Nutri-Score D€€
D
1 u 15 min
1 u 15 minBeef Fat Hot Pot Base
wat u nodig heeft
Ingrediënten
beef fat (cut into pieces)Vlees500 g
butter (cold)Zuivel100 g
rapeseed oilVoorraadkast300 ml
celery (cut into pieces)Groente en fruit2 stukken
onion (sliced)Groente en fruit1 stuk
ginger (sliced)Groente en fruit50 g- shiitake mushrooms (dried)Groente en fruit30 g
dried chilies (stemmed)Kruiden en specerijen100 g- rock sugarVoorraadkast40 g
sesame seedsNoten en zaden20 g- Sichuan peppercornsKruiden en specerijen30 g
- fermented broad bean pasteVoorraadkast150 g
- fermented black beans (chopped)Voorraadkast40 g
- hot pot spice mixKruiden en specerijen30 g
- cooking wineVoorraadkast50 ml
per portie
Voedingswaarden
1.027kcal
- Koolhydraten
- 20 g
- Eiwitten
- 4 g
- Vetten
- 103 g
wat u gebruikt
Keukengerei
Wok
Schuimspaan
Kookplaat
stap voor stap
Bereiding
- Stap 1
Melt the fats
- Melt the butter in the wok with the beef fat.
- Add the rapeseed oil and heat it up.
- Stap 2
Fry the aromatics
- Fry the celery until dry and fragrant.
- Add the onion and fry until golden.
- Remove the vegetables with a slotted spoon and discard them.
- Stap 3
Fry the ginger and mushrooms
- Fry the ginger slices until fragrant.
- Add the shiitake mushrooms and fry until the oil is hot again.
- Stap 4
Add the chilies and sugar
- Add the dried chilies and stir-fry.
- Stir in the rock sugar until it melts.
- Stap 5
Add the sesame and Sichuan pepper
- Add the sesame seeds and Sichuan peppercorns.
- Stir-fry until aromatic.
- Stap 6
Fry the bean paste
- Add the fermented broad bean paste and fermented black beans.
- Fry over low heat until the oil turns red and fragrant.
- Stap 7
Add the spices and wine
- Add the hot pot spice mix.
- Pour in the cooking wine and stir everything well.
- Stap 8
Simmer the base
- Simmer gently until the base is fragrant and the oil separates.
- Let it cool and store for later hot pot use.