Assorted hot pot recipe 1,
Ingredients
1 package of roasted bamboo shoots, 150 grams of Chinese cabbage, 6 shrimps, 150 grams of clams, 6 pieces of frozen tofu , appropriate amount of hot pot ingredients, 110 grams of flower branches, 40 grams of straw mushrooms, 6 slices of young ginger, 1/2 green onion, 2 tsp of seafood hot pot stock powder, 900㏄ of water
Method
< p>(1) Wash all ingredients, cut the roasted bamboo rings into sections, cut the Chinese cabbage into cubes, slice the flower branches into slices, cut the straw mushrooms in half, cut the green onions into sections, and slice the young ginger for later use.(2) Boil a pot of boiling water first, blanch the Chinese cabbage until soft and set aside. Then blanch the shrimps, clams, flower branches and straw mushrooms separately and set aside.
(3) Pour water into the pot and add seasonings, then add other ingredients and cook slowly over medium-low heat until they are cooked. You can add some sesame oil. Pepper to remove the fishy smell.
Method 2, vegetarian assorted hot pot
Ingredients
1/2 Chinese cabbage, 1 piece of tofu, 4 taels of okra, 1 vegetarian eel, vegetarian 1 tripe, 4 taels of vegetarian intestines, traditional Chinese medicine soup base ingredients: 2 taels, 2 slices of angelica root, 1 tablespoon of wolfberry, 12 slices of green qi, 10 red dates, 6 cups of water, seasoning: 1 spoon, 1/2 spoon of sugar , 2 tablespoons of rice wine, 1/2 tablespoon of sesame oil, dipping ingredients: 1 tablespoon, salt to taste
Method
(1) Boil the hot pot soup base with the soup base ingredients for about 20 seconds minutes, until there are 4 cups of water left.
(2) Wash and cut the vegetables, tofu, and vegetarian tripe in the ingredients into hot soup. Season the hot soup with seasonings. After cooking, dip it in the dipping sauce and serve.
Method 3, Hunan Assorted Hot Pot
Ingredients
Main ingredients: 10 cooked red meatballs, 12 cooked olive meatballs, 12 cooked egg rolls , 250 grams of soaked vermicelli, 400 grams of sprouted cabbage, 100 grams of winter bamboo shoots, 25 grams of soaked mushrooms, 50 grams of lean pork, 50 grams of cooked pork belly, and 50 grams of soaked cuttlefish.
Seasoning: 25g green garlic, 1g pepper, 1g MSG, 10g soy sauce, 75g cooked lard, 1000g meat broth
Method
1. Cut the cooked red meatballs crosswise into 20 pieces; cut the cabbage into 4.5 cm long and 3 cm wide pieces; cut the vermicelli into 15 cm long segments; cut the winter bamboo shoots and lean pork into 4 cm long and 2 cm wide pieces respectively. cm wide and 0.3 cm thick; cut cooked pork belly and cuttlefish into 4 cm long and 2 cm wide slices respectively; wash the mushrooms and cut into large pieces; cut green garlic into 2.5 cm long sections.
2. First put sprouts, cabbage and vermicelli in the hot pot, then put red meatballs, olive meatballs and egg rolls on top.
3. Pour 50 grams of lard into the pot and heat it to 60% heat. Add the winter bamboo shoot slices and fry for a few times. Add the pork slices, tripe slices, cuttlefish slices, shiitake mushrooms, soy sauce, and salt (3 grams) and fry. When cooked, pour into hotpot.
4. Put 25 grams of lard in the wok. When it is 60% hot, add the meat broth, add MSG, pepper, green garlic and salt. After it boils, pour it into the hot pot and light it. Bring to a boil and serve.