As the saying goes, "A hundred miles of different winds, thousands of miles of different customs." Indeed, different places have different diets.
In my hometown of Guizhou, there is also a Guizhou original beans and rice hot pot, Chongqing hot pot features: in the numbness, spicy, hot, for the elderly, children like the light taste of the lack of a little health. And Guizhou's beans and rice hot pot just to make up for this, first of all, beans and rice hot pot mainly to red beans and kidney beans as the base, lard boiled, nutritious. Secondly, the beans and rice melt in your mouth, and you can feel the mellow feeling of the beans and rice, the soup is rich and not too warm, so you don't have to worry about gastrointestinal discomfort caused by Chongqing hot pot, which is suitable for both young and old.
Bean rice soup evolved in the 1980s and 1990s, when the owner of a small hotpot restaurant put bean rice soup in a casserole dish and used it to scald raw materials, resulting in a fresh, flavorful soup and delicate bean rice flour that quickly gained acceptance among diners.
Bean and rice hotpot originated in Guizhou, and was initially evolved from "bean and rice soup" - in the 1980s and 1990s, the owner of a small hotpot restaurant put bean and rice soup in a casserole dish to be used for blanching raw materials, and the resultant soup was fresh and flavorful, and the bean and rice flour was delicate, which quickly gained the approval of diners. The result was a flavorful soup and delicate bean and rice noodles that quickly gained the approval of diners. Later, it was paired with a flavorful dipping sauce unique to Guizhou, which gave it its initial shape.
A good pot of beans and rice hot pot, is to see the consistency of the soup in the pot as well as the richness of the beans and rice itself, the production of the bottom of the pot, the store will often be the first to soak up the beans and rice with water, and then into the pot to join the simmering of a good bone broth, simmering until the beans and rice broken skin, add salt, monosodium glutamate for taste, and, at the same time, but also a small portion of simmering beans and rice, using a blender into the puree, and then into the original broth, so that a pot of rich and thick! The bottom of the pot of full of beans and rice is finished.
When the bottom of the pot on the table at the moment, add the crisp whistle, a moment of aroma, appetizing, eat beans and rice hot pot vegetables are their own to choose, generally to vegetarian dishes such as: cabbage, pea shoots, bean sprouts, mushrooms can also be added to the fat beef, crispy meat, bacon, meatballs and so on, free to mix and match. If you like to eat spicy can also be prepared to suit their own taste of dipping water, such as vegetarian chili dipping water, bad chili dipping water and so on.
Light beans and rice hot pot
Raw materials: 500 grams of beans and rice, 1 pork bone, 30 grams of lard, 12 grams of ginger, 8 grams of green onion and ginger, 5 grams of salt, 3 grams of monosodium glutamate (MSG), vegetables.
Method:
1. soak up the beans and rice, the other pig bone into the boiling water pot after the water, fish out rinse.
2. Take the net pot on the fire, down into the beans and rice and pork bones, mixed with 10 times the amount of water stewed until the beans and rice rotten, add salt, monosodium glutamate seasoning, fishing out the bones, fishing part of the blender into a puree, can be poured into the casserole dish, on the table under the side dishes to eat while cooking.
Red sour soup crispy bashful beans and rice hot pot
Raw materials: 500 grams of cooked beans and rice, 1 liters of bone broth, 300 grams of crispy whistles, 100 grams of sauerkraut, 80 grams of soybean sprouts, 100 milliliters of red sour soup, 50 grams of bad chili peppers, ginger 12 grams of ginger, onion 8 grams of salt 5 grams of monosodium glutamate (MSG) 3 grams of pepper 1 gram of soy sauce 4 milliliters of soy sauce, 20 grams of cooked lard, side dishes.
Method
Pure pot on the fire, add cooked lard hot, put ginger, bad chili, red sour soup stir-fried until the color red out of the aroma, into the beans and rice soup boil, add crisp, cooked beans and rice and pickled cabbage section a little bit of cooking, seasoned with salt, monosodium glutamate (MSG), pepper and soy sauce, starting in the casserole with soybean sprouts pad, sprinkle green onion knots, served on the hot pot table can be measured while eating the raw materials.
Remember: at the end of the meal, be sure to scoop a spoonful of thick and rich rice and bean pot bottom out to taste, adding a variety of side dishes after the pot bottom is really fragrant.