Vegetarian ingredients include lotus root slices, bean skin, lettuce, Flammulina velutipes, spinach and vegetables.
There are many kinds of meat, such as crispy sausage, Yanjiao, meatballs, quail eggs, lunch meat, prawns, bacon, chicken rolls and beef rolls.
Spicy incense pot originated in Chongqing, China, and it is a local spicy dish in Sichuan and Chongqing, belonging to Sichuan cuisine. Spicy incense pot is characterized by hemp, spicy, fresh, fragrant, oily and mixed, with diversified tastes and a variety of ingredients can be matched at will. The production points are as follows:
1, wash vegetarian dishes first and then cut them to avoid nutrient loss.
2. Pay attention to the right amount when adding salt to prevent the finished product from being salty; Spicy pot ingredients need to be carefully selected, and the dosage should not be too much, otherwise it will take away the taste of the ingredients themselves.
3. When blanching vegetarian dishes, it is necessary to distinguish vegetables that are difficult to cook and treat them in turn to prevent some vegetarian dishes from being immature or rotting after blanching.
Making method of spicy incense pot:
1. Wash and slice the main ingredients, and cut the meat (chicken wings and squid) for pickling.
2. Boil clear water, blanch the main ingredients of vegetarian dishes and take them out for later use; Heat the main meat in another oil pan, fry the meat until golden brown, and take it out for later use.
3. Add cooking oil to the pot, heat it, add various spices such as ginger slices, garlic slices, star anise, cinnamon, etc., then add the incense pot and pepper and stir well.
4. Add soy sauce, soy sauce, sugar, salt and other sauces, pour in the main ingredients of meat dishes and vegetarian dishes, and pour in sesame oil.