What delicious and nutritious vegetables are put in the incense pot: green bamboo shoots, lotus roots, bamboo shoots, cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes and so on.
Dry goods: auricularia auricula, konjac, etc.
Seafood: squid, shrimp, crab, konjac, etc.
Meat: pork belly, lunch meat, bullfrog, eel, etc.
Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.
Pills: vegetarian meatballs, meatballs, fish balls, etc.
Bean products: dried bean curd, yuba, frozen bean curd, etc.
Can spicy balsamic pot be eaten every other day? You'd better not eat it!
The seasoning of spicy incense pot itself is very complicated. A large amount of nitrite will be produced after overnight. Harmful to the human body, long-term use of cancer!
Spicy incense pot is a kind of delicious food, which originated in Jinyun Mountain, Chongqing, and combines the local spicy flavor of Sichuan and Chongqing. Spicy incense pot originated from Tujia flavor, which is a common practice of local people and is characterized by hemp, spicy, fresh, fragrant, oily and miscellaneous.
Although spicy incense pot belongs to spicy taste, it is quite popular among diners all over the country. It tastes delicious and diverse. A variety of ingredients can be matched at will, which can satisfy the appetite of most people. Cooking time is short, and it can be eaten in 3-5 minutes. It is a kind of micro-catering that many young people prefer.
How to eat the ingredients of spicy balsamic pot;
Spicy incense pot seasoning package, coriander, garlic, dried Chili, duck wings, pee beef balls, shrimp balls, fish plates, osmanthus sausages, lunch meat, konjac, bran, lotus root, mushrooms, Flammulina velutipes, chrysanthemum.
Steps:
1. Wash and drain the duck wings, cut several knives and fry them in the oil pan for later use; Slice the lunch meat for later use.
2. Wash konjac and baked bran and soak in cold water for later use.
3. Wash lotus root, Lentinus edodes and Flammulina velutipes, drain water, slice lotus root for later use, cut Lentinus edodes in half for later use, and remove the roots of Flammulina velutipes for later use.
4. Wash and drain Artemisia selengensis and coriander, and remove the roots for later use.
5, garlic should be kept intact, peel a few petals for use, and a little dried pepper.
6. Pour the oil into the pot, add the dried pepper and garlic, saute until fragrant, and pour the seasoning bag and stir fry.
7. Cook vegetarian dishes in turn according to the difficulty of cooking, and keep stirring.
8. After all the ingredients are cooked, sprinkle with coriander and serve.