The bottom of nourishing hot pot mainly adopts "nourishing" raw materials, such as red dates, angelica, ginseng, medlar, codonopsis pilosula and other supplements. In addition, wild mushrooms, vegetarian dishes and other vegetables are also very nourishing. According to reports, the focus of nourishing hot pot is not to eat rinse vegetables, but to drink soup. Ginseng chicken chafing dish

ginseng casserole chicken is often used as a nourishing dish in winter, from which ginseng chicken chafing dish developed. Its soup is delicious, extremely nutritious, invigorating qi and enriching blood.

raw materials: 1111g female chicken, 151g lean pork, 151g pig tongue, 211g water-soaked sea cucumber, 211g pig throat, 151g lettuce and carrot, lOOg pea seedling tip and onion, 21g ginseng, oog fermented glutinous rice juice, 2111g fresh soup, 211g lard, pepper, refined salt and monosodium glutamate.

Method: Wash the hen chicken, drain the water, chop it into 4cm square pieces, blanch it in the boiling water pot, blanch the lean pork and pig tongue in the boiling water pot for a while, and take out the slices; Wash the sea cucumber, slice it into large pieces and soak it in water; The pig's cricothyroid is peeled, tendons are torn, cut with a knife, cut open and cut into strips about 8cm; Peel carrots and lettuce, and cut into slices; Wash pea seedlings; Wash ginseng, boil it in a little water, take out slices, put it in the original pot for 1.5 minutes, and soak it in the original soup for later use. The above ingredients are put into plates and served on the table (except ginseng and hen pieces). Put the wok on fire, add lard and heat it to 51%, first add onion, ginger and pepper to fry until fragrant, then add seasoning, soy sauce, rock sugar, chicken nuggets, mash juice and salt to fry for a while, add fresh soup to boil, add pepper and monosodium glutamate, and scoop them into hot pot to serve; Add ginseng slices and cook for 11 minutes, then you can scald all kinds of raw materials. Mix garlic paste, salt, vinegar and sesame oil and dip in.

Shuang Bian chafing dish

This chafing dish is a traditional variety in Sichuan chafing dish, which is developed from the medicated diet "Shuang Bian Zhuangyang Decoction". It is rich in materials, tender in meat, delicious in soup, and it is better to eat in winter. It can warm kidney, strengthen yang and tonify essence, and has auxiliary effects on deficiency of kidney yang, loss of essence and blood, nocturnal emission and premature ejaculation, and infertility caused by cold uterus.

raw materials: 1111g of bullwhip, 1111g of dog whip, 1111g of mutton, 511g of female chicken, lOOg of Flammulina velutipes, radish, water-soaked mushrooms and water-soaked kelp, 51g of green leafy vegetables and Lycium barbarum, 211g of lard, 51g of cooking wine, 15g of pepper and ginger, 25g of scallion, 1 package of five spices, 5g of pepper and pepper.

Method: The bullwhip is repeatedly soaked in warm water, after swelling, the epidermis is removed, cut into two pieces, rinsed with clear water, and then dipped in cold water; After the dog whip is fried with oil sand, put it in warm water for 31 minutes and scrub it clean; Washing Fructus Lycii, and draining water; Remove the membrane from the mutton and cut it into pieces with a length of 11crn, a width of 4cm and a thickness of 1．2cm; Blanch the female chicken in a boiling water pot, remove the bone and slice it; Water-soaked mushrooms are pedicled and torn; Remove the roots of Flammulina velutipes and wash it; Wash the kelp and cut it into strips; Wash white radish and slice it; Wash the green leafy vegetables. The above ingredients, except dog whip, ox whip and wolfberry fruit, are all put into plates and served on the table for later use.

Set the pot on fire, pour beef soup to boil, add lard, add dog whip and ox whip to boil, remove foam and add onion and ginger; Zanthoxylum bungeanum, cooking wine, five spices and pepper are cooked, then added with refined salt and simmered with low fire until rotten, and sprinkled with pickled peppers and sesame oil. Take out the dog whip and bull whip, cut them into 2cm long strips and put them on a plate. Spoon the soup into the hot pot, light it on the table, sprinkle with Lycium barbarum, and you can eat all kinds of materials. Mix well with salt, vinegar, sesame oil and ginger juice.

snake meat hot pot

This hot pot soup is milky white, delicious and fragrant, fresh and mellow, with unique flavor, and has the effect of removing dampness and toxic substances, and has auxiliary curative effects on rheumatism paralysis, wind poison and malignant sores, and is suitable for all ages.

raw materials: l strips of live snakes, 511g of chicken wings, 111g of pork, beef throat, water-soaked mushrooms and Chinese cabbage, 51g of auricularia auricula.

seasoning: 25g cooking wine, 31g ginger, 411g pork, 2511g milk soup, 5g refined salt, 5g pepper and 5g monosodium glutamate.

Method: Cut the skin of the live snake, remove the snake gall (soaked in white wine), chop off the head and tail, and chop the snake into sections about 3cm long; Wash the chicken wings, put them in a boiling pot and take them out. Each chicken wing is cut into two parts. Pork slices into large and thin slices; The mushroom is pedicled, washed, sliced into pieces, and the tendon on the outer wall of the cow is torn off by the throat, and cut into 6cm. Strips with a width of 2era: Wash Chinese cabbage and arrange it for later use. All the above ingredients, except snake meat, are put in plates and placed around the hot pot.

Set the wok on fire, put lard and burn it to 61% heat. Put in the snake section and oil it, then take it out and drain it when it just changes color. Leave the bottom oil in the pot and fry the chicken wings for a few times. Add milk soup to drown the raw materials, sprinkle the ingredients, ginger and pepper, boil with high fire, remove the floating foam with a hand spoon, pour in cooked lard, boil for 1.5 minutes with strong fire, and scoop into the hot pot, which will always be boiling. Add salt and monosodium glutamate, and you can eat all kinds of meat and vegetable materials.

the snake segments are cooked in the pot until they are rotten, and dipped in salt, monosodium glutamate, vinegar, sugar and sesame oil.

The ancestors said, "Tonifying in winter, killing tigers in spring", which has now become the biggest reason for people's health care in winter. According to the principle of "deficiency is tonic, and cold is warm" in traditional Chinese medicine, we should eat more warm and hot foods, especially warm and kidney-yang foods, to improve the cold tolerance of the body. Therefore, eating whips and eating treasures has become a popular food supplement for people in winter, and there is always a small climax of eating whips in winter.

"whiplash" is not uncommon in China's long-standing food culture. In traditional Chinese medicine, whiplash is an organic food, which is easily absorbed by the human body and converted into its own energy, and its effect is far better than that of ordinary plants and meat food. In addition to the functions of tonifying kidney and liver, nourishing blood and benefiting qi, caring skin, strengthening tendons and bones recorded in Compendium of Materia Medica, modern scientific research has found that it contains a large number of kidney vitality factors, which is suitable for men to replenish essence and solid fluid, and for Ms. beauty beauty.

Actually, it's right to make up in winter, but to be scientific, the so-called "balance" means to eat scientifically. Winter tonic can also regulate the metabolism of substances in the body, so that the energy transformed by nutrients can be stored in the body to the maximum extent, which is helpful to the rise of yang in the body and lays a good foundation for health in the coming year.

main raw materials: the top soup pot "Hua bian Bao ding pot" with a strong pot, and the special shrimp whip pot, stallion deer escape pot, deer whip old turtle pot and whip Bao Shen rejuvenation pot are all made from various famous whips, cordyceps sinensis and black-bone chicken.

There are many kinds of dishes in the "strong pot", and everything is nourishing. Because of the characteristics of the raw materials of whipping vegetables, the producers are required to cook them very carefully. The soup of whipping pot is made of old soup carefully cooked by bone sticks, Jinhua ham, duck and old hen. Meat, ribs, and layers of membranes should be carefully removed.

Four characteristics of "strong in the pot" The four characteristics of strong in the pot are: "refined, complex, practical and elegant". The so-called "fine" refers to the selection of fine materials; The so-called "complex" refers to the fine processing procedures and cumbersome procedures; The so-called "reality" refers to economic benefits; The so-called "Qiao" refers to the concept of balanced nutritious food and catering culture that will never fall behind.

Tonifying effects: there are a perfect "stallion escaping deer pot", an old tortoise pot with deer whip to prolong life, a shrimp whip pot to nourish yin and strengthen yang, a whip to protect the kidney and rejuvenate the body, and a Shuang Bian aphrodisiac pot with a solid exterior. The most famous pot is a strong magnetic floating brand pot that has lasted for more than 51 years. In addition, the restaurant has launched a "whip banquet" and a "strong banquet" comparable to the full banquet.

Sanba decoction has a good strength

The main raw material: Sanba decoction nourishing hot pot is made by carefully mixing the three treasures of cattle: ox whip, ox tail and ox lips, supplemented by 21 Chinese herbal medicines and spices such as angelica, codonopsis pilosula, gastrodia elata and ginseng, and stewing for 12 hours.

It is called "Sanba soup" because of three special ingredients at the bottom of the pot. The soup is as white as jade, like milk, and has a meaningful aftertaste. It has the therapeutic effects of beauty beauty, strengthening bones and supplementing calcium, nourishing yin and strengthening yang, tonifying kidney and nourishing liver.

The making process of Sanba soup pot bottom is very complicated, and the selection of materials is also very strict. It is made of raw materials such as old ducks and pig leg bones and fish tails that have been laid for more than two years, and more than 21 kinds of Chinese herbal medicines, which are carefully prepared after washing, fire, fierce fire and slow fire for 12 hours.

This soup is used to make a hot pot, with beef lips, bullwhip and oxtail as the base material, supplemented by Lycium barbarum, lotus seeds, angelica sinensis, ginseng and lily to balance yin and yang, thus becoming a delicious meal. Sanba soup stewed with two whips and one treasure is made by adding Niu Bao, ox whip and donkey whip to the bottom of nourishing pot. The whips are soft, rotten and smooth, and Niu Bao is fragrant and delicious. As soon as the soup slips into the mouth, it feels a mellow and delicious taste moist between your mouth and tongue.

Tonifying effect: "Sanba Decoction Nourishing Hot Pot" is a hot pot combining medicine and diet. Although many kinds of Chinese herbal medicines are used in the soup, they can extract the essence of the medicine, make the soup fresh and fragrant, and play the role of regulating internal organs, relaxing meridians and promoting blood circulation after eating.

about eating nourishing hot pot, you should choose according to your own physique. Generally, some nourishing raw materials are often put in nourishing hot pot, such as jujube, medlar, ginseng, gastrodia elata, angelica and so on, and there may be a lot of ginger and pepper. For women who are prone to get angry, we should pay attention to avoid "nourishing" the hot pot bottom material with excessive effect, and don't choose a red pot with a layer of Chili oil floating in the mandarin duck pot. Women who are physically weak and cold are more suitable for this kind of pot bottom, and putting more onions, ginger and peppers is of great benefit to them.

in addition, there are many kinds of dipping materials in hot pot. However, the fat content is relatively high whether it is sesame sauce leek flower material or sesame oil garlic juice material. Therefore, obese people should eat less sesame sauce dip. If they want to eat it, they should choose a small amount of sesame oil and sesame sauce, and add umami soy sauce and vinegar appropriately, so as to greatly reduce the heat content of the dip. For example, for women with acne on the skin, we should also pay attention to controlling the amount of chopped green onion, coriander and Chili oil in the dip.

after eating hot pot, you should eat staple food, and the amount you eat should be no less than the amount of various dishes you eat to maintain the nutritional balance and acid-base balance in your body. Its staple food types can choose some light pastry staple foods. If you have eaten a lot of potatoes, sweet potatoes, vermicelli and other foods when eating hot pot, you can also eat less staple food.

When eating hot pot, you should also pay attention to the following points: 1. The time for rinsing meat and vegetables is appropriate. If the rinsing time is too short, it is not easy to kill some parasites of meat tissue, such as cysticercosis and Toxoplasma gondii, thus causing parasitic diseases. If the rinse time is too long, it will not only lose the delicious taste of the food, but also cause the protein degeneration and degradation of the food, the destruction of vitamins or a large number of losses.

2. Don't eat for too long. If you eat for too long, it will make digestive juices such as gastric juice, bile and pancreatic juice secrete constantly, and the glands will not get normal rest, leading to gastrointestinal dysfunction and abdominal pain and diarrhea, and severe chronic gastroenteritis and pancreatitis.

3. Don't eat too hot. When eating hot pot, you should first take out the cooked food and cool it a little before eating. If the temperature is too high, it is easy to burn the mucosa of the mouth, tongue, esophagus and stomach, which will increase the possibility of oral diseases or aggravate the symptoms of the original oral mucosal inflammation.

4. Don't eat too spicy or too numb. Foods that are too spicy and numb will not only stimulate the mucous membranes of the mouth, esophagus and gastrointestinal tract and cause congestion and edema, but also easily induce some more serious diseases. Anyone with stomatitis, chronic pharyngitis, ulcer, chronic pancreatitis, cholecystitis recurrence and upper abdomen surgery should not eat hot pot that is too spicy and spicy.

sanba soup self-help mother-child mandarin duck pot

pot bottom: the pot bottom of sanba soup is made of three treasures of cattle, such as ox whip, ox tail and ox lips, and 21 kinds of Chinese herbal medicines and spices, such as angelica, dangshen, gastrodia elata, ginseng, medlar, jujube and licorice, which are simmered for 12 hours. The soup is milky and thick, a bit like milk. Half of this mother-in-law mandarin duck pot is Sanba soup, and the other half is made of Sichuan spicy hot pot ingredients, mainly to meet people's different tastes. The soup in the middle of the pot is for drinking.

the best seasoning: duck, beef, mutton and chicken, all kinds of vegetables

small ingredients: sesame sauce and sesame oil.

Function: The bottom of Sanba Decoction has been scientifically prepared, which has the functions of beauty beauty, strengthening bones and supplementing calcium, nourishing yin and strengthening yang, tonifying kidney and nourishing liver. When we interviewed, many guests had "occupied" their respective dining tables, and we can see its popularity from the attendance rate. Duck meat is the most unique among the sauces. Duck meat is an edible duck cultivated with pure natural feed. After deboning and soaking in nutritious herbs, it is processed into duck meat rolls. Duck meat has the functions of warming the middle warmer, tonifying deficiency, supporting yang and promoting diuresis, and clearing away heat and toxic materials.

How to eat: To eat Sanba soup buffet hot pot, you must drink the soup first, and then rinse the ingredients.

Vietnamese hot pot with beef soaked in lime

Bottom: The bottom of this hot pot is very unique. It is a natural fruit juice soup made of coconut green water, green lemon juice and tamarind juice, with a little onion strips, minced shallots, fried onion, two slices of green lemons and a little fish sauce. If you want to eat Chili, you can add a little Chili. The whole set of pot bottom makes people feel very refreshing.

the best seasoning: meat plate: silver buds of the first-class ox-eye meat, peanuts, chopped onions; Vegetable plate: cucumber slices, pineapple slices, cherry tomatoes and straw mushrooms

Small ingredients: fish sauce and green lemon juice with a little garlic juice. The taste is sweet, sour and slightly spicy, light and palatable.

function: all the raw materials used are pure natural fruit juice from Southeast Asia, which is rich in vitamin C and has the function of beautifying face. Among them, tamarind fruit is beneficial to cardiovascular system, which can soften blood vessels and prevent cancer. Lime hot pot can replenish water and is not greasy, which is more suitable for fashionable men and women.

how to eat: after rinsing the meat, you can drink two mouthfuls of soup, which is better for your skin.

shanzhen black-bone chicken pot

pot bottom: the bottom material of this shanzhen black-bone chicken pot is more complicated to prepare. First of all, eight kinds of dried bacteria, such as Bovine, Cattle and Truffle, should be selected and simmered for 1.2 hours to make a delicious mushroom soup. The stewed mushroom soup is reddish brown and shiny. After that, choose a black-bone chicken of about 1.2 kg, clean it up and cook it in the mushroom soup. Add two slices of onion, two slices of ginger and two slices of garlic. A small amount of medlar, 3 jujube. With small white mushrooms, dictyophora, wild mushrooms and jade emperor mushrooms. The delicious bottom of the pot is made.

the best seasoning: it is best to mix all kinds of fungi in this pot first. Old man's head, lactobacillus plantarum, Tricholoma matsutake and so on. Then with vegetables, fish balls, beef and mutton, you can also rinse seafood.

condiments: there are three kinds of condiments to choose from: sesame sauce, garlic and spicy sauce.

function: there are many functions of the chicken pot. Among them, Tricholoma matsutake has high nutritional value, rich in amino acids, zinc and other trace elements, and has the functions of cancer prevention and radiation resistance. Tricholoma matsutake is also one of the tributes of the Japanese royal family. Bovine Bacillus has a good effect on pain and numbness of limbs. Dictyophora dictyophora has a good effect on hypertension, hyperlipidemia and hypercholesterolemia.

How to eat: There is another scientific way to eat this shabu-shabu, which is called "Three Soups". The first soup is to drink the mushroom soup when the shabu-shabu is opened. Then take out the black-bone chicken, cut it into pieces and put it in the shabu-shabu, wait until the pot is boiled for the second time, add a little chives to the bowl and drink two soups; The third soup is to rinse all kinds of mushrooms, add shallots and coriander to the bowl, and the soup is three soups. After three courses of soup, I began to rinse other ingredients.

duck breast chafing dish

Cuisine: Japanese chafing dish nourishing effect: This chafing dish has the functions of strengthening the body, nourishing the qi and blood of the five internal organs, enhancing human immune function, delaying aging and nourishing.