Special food seafood hot pot pictures
Pictures of special seafood hotpot (18 photos)
2 pieces of carrion, 2 bundles of vermicelli and 200g of burdock.
Seasoning: 5 cups of stock, salt 1 teaspoon, wine 1 teaspoon.
[practice]
Wash Chinese cabbage and cut into large pieces; Cut frozen tofu into pieces; Burdock peeled and sliced.
The crab is peeled and washed; Shred squid and mushrooms for use.
Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, then other materials are cooked, and finally they are seasoned and eaten.
The method of dipping miso in tomato juice: put 1 tomato, 1 tablespoon miso, 1 tablespoon honey (or fructose), 2 slices of ginger, 1 teaspoon of plum powder, half teaspoon of salt and 2 tablespoons of cold boiled water into a blender and mix well.
Japanese editor
material
Meretrix meretrix, salmon, silver cod, red snapper head, squid, spinach, wooden fish soup, soy sauce, sake, seafood, kelp, salt, homemade lemon vinegar, maple leaf radish sauce, and shallots.
working methods
(1) Add light soy sauce, sake, seafood, kelp and salt to Muyu soup.
Pictures of Japanese delicious seafood hotpot
Pictures of Japanese Delicious Seafood Hotpot (15)
Boil, that is, the bottom of a Japanese seafood pot. (2) Change knives for clams, salmon, silver cod, red snapper head and squid. Then put it into the pot and rinse it clean. (3) Keep up with homemade lemon vinegar, maple leaf radish sauce and shallots.
Other practices
Food and efficacy: hot pot recipes
Seafood hot pot
This kind of hot pot occupies a place in Sichuan hot pot and can be seen everywhere. This is inseparable from the delicious seafood of Sichuanese. Sichuan is an inland province, and all kinds of seafood cooking materials come from the southeast coastal areas. There are many famous Sichuan dishes, such as sea cucumber, squid, cuttlefish and shrimp, such as "dry-roasted sea cucumber", "three fresh squid" and "soft-fried shrimp". It developed from this and was influenced by Cantonese cuisine, so "seafood hot pot" appeared in Sichuan. Because of its exquisite materials, spicy and delicious flavor and full seafood flavor, it is regarded as the top grade of Sichuan-style hot pot.
Materials: (6 people)
Sea cucumber150g, prawns 6, crabs 3, cuttlefish 250g, scallop150g, Chinese cabbage 250g, spinach 200g, vermicelli150g, dried bean curd, onion and Flammulina velutipes100g.
Seasoning: 50g of bean paste, 20g of pickled pepper100g, 0g of pepper10g, 50g of refined salt, crystal sugar, fermented glutinous rice juice, 20g of dried pepper, 50g of ginger, 3g of monosodium glutamate, 20g of lard, 0g of butter100g and 2500g of fresh soup.
The practice of seafood hot pot
1. Wash and drain the sea cucumber, and cut into thin slices with a thickness of 0.5cm and a length of10cm. Wash prawns. The sea crab removes the food bag and washes the sediment in the abdomen. Cuttlefish is cut into pieces about 5 cm in size. Wash scallops. The sea cabbage becomes a strip 5 cm long and 2 cm wide. Wash the cabbage and spinach, and change the cabbage into strips. Slice dried tofu. Remove the pedicels of Flammulina velutipes, wash and drain. Divide the above raw materials into two plates and put them around the hot pot table.
2. Put the wok on fire, heat the lard, stir-fry the dried chilli slightly, then add the watercress, pickled pepper and pepper, stir-fry until the fragrance overflows, add the salt, crystal sugar, mash juice, butter and ginger (beaten), stir-fry for a few times, then add the fresh soup to boil, remove the foam, pour into the hot pot, add monosodium glutamate after boiling, and serve while it is hot. Cook the sea crab first (the sea crab can be divided into two), and eat the rest of the ingredients with the scalding. Because the raw material of seafood is tough, you can cook it for a while before eating it.
Dishes can be mixed with pepper oil, sugar, monosodium glutamate, cooked vegetable oil, or served by yourself.
Note: seafood ingredients must be fresh, such as frozen shrimps and crabs, and must be processed and eaten now, not overnight, so as to avoid poisoning after eating. Burn for a period of time to kill parasites and pathogens. Stichopus japonicus (Stichopus japonicus, Stichopus japonicus, etc. ) is the best sea cucumber.