The three kinds of slippery introduced below can be made into balls and slippery, shabu-shabu two forms of guests according to their own needs and choose shabu-shabu.

(1) shrimp slip production:

Raw materials:

3kg shrimp paste, 300g fat meat paste, ginger juice***, onion juice***, 300g broth, ***75g, ****4, **20g, **15g, ****2g, loose meat powder**, white wine, chicken powder ****.

Making:

Put the shrimp paste, fat meat paste into the blender and beat it up, add the onion and ginger juice and stock one by one and beat it up, then add the egg white and the rest of the ingredients and beat it until it is sticky, then you can put it into the refrigerator for 4 hours.

(B) fat cow slip production:

Raw materials:

tender fat cow 500 grams, ***50 grams, ***200 grams **8 grams, **10 grams, **8 grams, pepper **, cornstarch **, loose meat powder **.

Production:

Fat beef paste into the churning machine to beat on the strength, and then add the onion and ginger juice and broth, and finally add the rest of the ingredients stirred to the sticky can be taken out of the pot, into the *****4 hours can be used.

(C) vegetable juice fat sheep slip production:

fat sheep slip and fat cow slip production is basically the same, only in the production of spinach juice into the inside, reduce the amount of appropriate stock, so that its color green, fresh taste, and good sales.

Raw materials:

Tender 500 grams of fat lamb, green onion and ginger juice **, broth **, coriander juice **, parsley juice **, *** 100 grams, ** 8 grams, ** 10 grams, ** 8 grams, *** 2 grams, ** 30 grams, loose meat powder **

Production:

After the note:

Like the coriander juice, parsley juice and so on is the raw material will be With a knife first cut into segments, and then put into the juicer juice, generally is the ratio of raw materials and water for 10:1, stirring to extract the juice. The above ingredients can be mixed and stirred well.

(D) fish slip production process

Raw materials: fathead minnow tail 500 grams.

Seasoning: 15 grams of green onion and ginger water. 50 grams of Nestle light cream, 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, 1 egg, 15 grams of lard, 15 grams of wet cornstarch.

Making:

1, with a knife will be fish (fish skin can be made of gazpacho) scraped into a paste.

2, with the back of the knife, the fish paste into a fine puree, can also be blended into a puree.

3, in the fish paste in several times to add onion and ginger water, stirring vigorously.

4. Add Nestle's light cream to the pureed fish and mix well.

5, add salt, monosodium glutamate, pepper, lard seasoning, add wet cornstarch, egg whites, stirring gelatin.

6, the good fish slip into the plate, the center of the egg yolk into a raw egg can be.

The production of soup base (to milk soup pot base for example):

Raw materials: 800 grams of milk soup, 15 grams of bamboo pith, 2 vegetables, tomato slices 3 slices of wolfberry 2, 2 grams of Cordyceps sinensis, 10 grams of chicken juice, 5 grams of chicken essence, 3 grams of monosodium glutamate, 3 grams of salt.

Production: the milk soup boil, add chicken juice, chicken essence, monosodium glutamate, salt seasoning, poured into the pot, and then in turn into the hair of the bamboo pith, boiled vegetables, tomato slices, goji berries, Cordyceps flowers and other can be on the table.

Eating method: after the table by the waiter to light the bottom of the pot, with a small spoon site boiled meat slippery, meat slippery after the maturity of eight soup bowls, according to the taste of the guests sprinkled with minced chives or parsley on the end of the can be.

The key to the production:

1, take the fish paste must use a knife to scrape, so that it is easy to remove the net fish.

2, it is best to choose to freeze 4-8 hours of fresh fish, so that the fish is good to scrape, gelatinous, fresh flavor.

3, add Nestle light cream is mainly to increase the freshness and color of the fish smooth, can also be replaced by milk.

4, the fish paste should be strictly in accordance with the order of the production method to operate, the order will be reversed to affect the texture of the fish slip, and even will not play the gelatin.

5, the last good fish slip into a lot of air and water, the texture of the puffy crisp fresh, put eight cool water and even can float up naturally, so the fish slip will be more and more expansion of the more you cook, the best results