Question 2: The common practice of Sanxian hot pot and how to make authentic Sanxian hot pot 1. Tearing Pleurotus ostreatus into material;
2. Cooked ham and chicken are cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;
3. Put the wok on medium fire, heat the oil in the wok to 50% heat, stir-fry Pleurotus ostreatus and Chinese cabbage, add chicken and ham, stir-fry evenly, then add concentrate, chicken soup (65,438+0,000 ml), pepper and monosodium glutamate to boil, take out after the fire, put it in a hot pot, and eat after boiling.
Practice of bottom material of Sanxian hot pot
Sanxian hot pot is a common dish in the menu. The taste of Sanxian hot pot belongs to the category of hot pot cooking, but how to make Sanxian hot pot is the best, mainly depending on your own taste habits to adjust the details.
The effect of private cuisine: invigorating spleen and appetizing menu taste: salty and delicious production technology: cooking materials
Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.
Seasoning: salt 5 g pepper 65438+ monosodium glutamate 65438 0 g lard (refined) 50 g each.
manufacturing method
1. Tear Pleurotus ostreatus into large pieces;
2. Cooked ham and chicken are cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;
3. Put the wok in medium fire, add lard and heat it to 50%, add Pleurotus ostreatus and Chinese cabbage to stir fry, then add chicken and ham to stir fry, and then add refined salt, chicken soup (1000ml), pepper noodles and monosodium glutamate to boil. After the fire, scoop it into a hot pot and eat it after boiling.
Question 3: Excuse me, experienced friends, how to make the bottom material of the home-cooked three-fresh hot pot and what to put it in? In fact, chicken soup is the base soup, and onions, ginger, codonopsis pilosula, medlar, red dates, coriander branches, monosodium glutamate, chicken powder, salt, mushrooms, cooked ham, winter bamboo shoots, etc. are added for stewing and eating.
Or use pig bones and Lycium barbarum, three herbs, codonopsis pilosula, red dates, Euryale euryales and angelica to coOK for a while, and then add some tomatoes after boiling, and the fresh mushrooms will be ok.
Question 4: How to make three fresh hot pot at home? Sanxian Hot Pot Brand: Jason Wu, Xiao Lao.
Content:150g
Specification: 1*60
Ingredients: kelp, dried seaweed, scallop, medlar, lily, golden hook, mussel, ginger, pepper, chicken essence, monosodium glutamate, animal and vegetable oil.
Product Description: The bottom material of Sanxian hot pot of five brands in Xiao Lao is an innovation based on the traditional bottom material of hot pot. In order to meet the tastes of more consumers, based on our company's years of experience in hot pot seasoning, we have carefully prepared the clear soup-type hot pot bottom material. This product is refined from a variety of high-quality raw materials. Using the traditional hot pot eating method, you can get a mellow flavor. It is a good food for family banquets and an essential seasoning for restaurants. How to eat: Make a three-fresh hot pot, put 1.5 Jin of water (chicken soup and bone soup are better) in the pot and boil, add a bag of seasoning to boil, and then the vegetables can be cooked. You can add it according to the amount when cooking. Can also be used for pasta seasoning, stewed beef and mutton, stewed fish and so on.
Question 5: How to make hot pot bottom material? Sam sun! The raw materials of three fresh hot pot in Furong Hotel are minced lean meat, eggs, Chinese cabbage, vermicelli, green vegetable heart, eel (500g) and ham (50g cooked).
Method: Slice the ham, beat the eggs evenly, spread them into egg skins, cut the peeled eels into paste, add water, salt and Jiang Mo, stir them into paste, make fish leaves, cook them in a cold water pot and take them out for later use. Add 100g water to minced meat, appropriate amount of salt and a little minced onion and ginger, and stir well. Half of them will be made into balls and cooked in hot pot, and the other half will be placed on the egg skin, then rolled into egg rolls, steamed and taken out for later use. At this time, put the soup stock, salt, monosodium glutamate and cabbage into a hot pot, and after boiling, put the fish balls, meatballs, egg rolls, lettuce hearts and ham slices neatly on the noodle soup, which tastes particularly fragrant and has a unique flavor.
Question 6: What ingredients are there at the bottom of Sanxian pot? The practice of clear soup and hot pot introduces the cuisine and its function in detail: hot pot menu.
Materials for making broth hotpot: main ingredients: (5 people) 250g tripe and duck's paw, 20g of beef throat100g, 20g of beef, pork and luncheon meat, 50g of duck sausage150g, 200g of soybean sprouts, and 20g of mushrooms, green onions and soaked vermicelli10g. Spinach, Pleurotus ostreatus each100g, wax gourd 300g.
Accessories: 500g of chicken, 500g of pork ribs and 500g of pork bones, 25g of ginger, 75g of chicken breast and clean pork100g.
Seasoning: 5g salt, 2g monosodium glutamate, 20g cooking wine and 2g pepper. Clear soup hotpot features: Clear soup hotpot This hotpot is one of the traditional varieties of Sichuan hotpot. It uses clear soup as marinade, with various seasonings. Sweet and spicy, tempting appetite. Suitable for all seasons, especially for women, the elderly and those who are not addicted to spicy food. Teach you how to make a clear soup hot pot. How to make a clear soup hot pot is delicious 1. Making brine: Wash chicken, ribs and pork bones, blanch them in boiling water for a while, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Chicken breast and clean pig lean meat are mashed and served with 100g fresh soup respectively. Boil the fresh soup on the fire. 2. Material treatment: Wash the hairy belly, tear off the fascia, cut open the slice, lift the slice, and cut off the stem, Shui Piao. Bullpen throat blisters, tearing film, cutting flowers and opening strips. Beef and pork should be cut horizontally, and the slices should be large and thin, and there should be no knives. Rub duck intestines with salt repeatedly, remove mucus, wash them repeatedly with clear water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. Slice the lunch meat. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash, drain and tidy up all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.
3, how to eat: duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will. Note: 1. In the process of scalding, attention should be paid to adding the original soup and salt to keep the taste fresh and strong. The raw materials can be changed according to the preferences of consumers. 2. This method is the standard method for making broth hotpot. Ordinary bone soup, broth and fish soup are also acceptable, but the taste is poor. All the above materials can be purchased and processed, and directly put into the pot for blanching. The practice of Chongqing red soup hot pot introduces the cuisine and its function in detail: hot pot menu
Chongqing Red Soup Hotpot is made of the following ingredients: edible oil, butter, soy sauce, bean paste, Bazin sea pepper, lobster sauce, ginger, garlic, bean sprouts, pepper, tsaoko, fennel, vanilla, cardamom, fragrant fruit, star anise, cumin, pepper, Anemarrhena and fermented grains.
2. Pour bean paste, Bazin pepper, ginger, garlic, lobster sauce, bean sprouts, pepper, sugar and broth into the pot and cook for 40 minutes; 3. After the pot is boiled, pour in all seasonings and cook for about 40 minutes, then add salt, onion, chicken essence, fermented grains, cooking wine and pepper.
Question 7: Sanxian Hot Pot Brand: How to make the bottom material of Xiao Lao Jason Wu?
Content:150g
Specification: 1*60
Ingredients: kelp, dried seaweed, scallop, medlar, lily, golden hook, mussel, ginger, pepper, chicken essence, monosodium glutamate, animal and vegetable oil.
Product Description: The bottom material of Sanxian hot pot of five brands in Xiao Lao is an innovation on the basis of traditional hot pot bottom material. In order to meet the tastes of more consumers, based on our company's years of experience in hot pot seasoning, we have carefully prepared the clear soup-type hot pot bottom material. This product is refined from a variety of high-quality raw materials. Using the traditional hot pot eating method, you can get a mellow flavor. It is a good food for family banquets and an essential seasoning for restaurants. How to eat: Make a three-fresh hot pot, put 1.5 Jin of water (chicken soup and bone soup are better) in the pot and boil, add a bag of seasoning to boil, and then the vegetables can be cooked. You can add it according to the amount when cooking. Can also be used for pasta seasoning, stewed beef and mutton, stewed fish and so on.
Question 8: How to make three fresh spicy hotpot? Materials soup base material A: 2 tablespoons, ginger slices 3, dried peppers 3, minced garlic 1 tablespoon, soup base material B: 1 tablespoon, spicy bean paste 3 tablespoons, wine 2 tablespoons, Chili powder 1 tablespoon, soup base material C: 1 tablespoon, chicken bone soup 20.
Exercise 1. Stir-fry material A with 2 tablespoons salad oil, then stir-fry material B for a few times, then add material C, cook for about 20 minutes on low heat, and filter off the residue.
2. Wash the head of the large intestine with blanching water, put it in an electric cooker, add a glass of water and steam it until soft, then take it out and cut it into small pieces; Duck blood cut into pieces; Chinese cabbage is cut into sections and blanched; Cut the green garlic obliquely for later use.
3. Boil the spicy soup base prepared by method 1 until it boils, and put all the chafing dish ingredients (except chafing dish slices) and the materials prepared by method 2 into a pot for cooking; When you want to eat, put the meat slices into the soup base and cook them, then dip them in the sauce and eat them together.
Ingredients: pork chafing dish slices 500g, green garlic, Chinese cabbage, oil bean curd, rice blood cake, Flammulina velutipes, white radish, corn bamboo shoots, pumpkin and green vegetables.
Pot bottom: 5 cans, fresh chicken essence 1 teaspoon, 3 teaspoons of spicy sand tea sauce,
Seasoning: 45g, 25g of shallots, 0g of Gongbao10g, 0g of cinnamon12g, and 3 pieces of star anise.
Exercise 1. Green garlic, cabbage and vegetables are washed and cut into pieces; Tofu, rice blood cake and pumpkin are washed and cut into pieces; Washing Flammulina velutipes and removing pedicles; Peel the white radish and cut into pieces; Wash the corn buds for later use.
2. Hot pot, put all the seasonings into the pot and stir fry.
3. Add all the bottom materials into the pot of method 1 and cook until it boils.
4. Put the chafing dish material of method 1 into the pot of method 2 and cook it.
5. Cook the pork slices in the pot of Practice 4 and serve them with hot pot ingredients.
Ingredients: 3 tbsps of Sichuan bean paste, butter 1 00g, salad oil100g, dried pepper100g, 50g of pepper, 3 tbsps of sugar, rock sugar15g, ginger1slice, 6 cloves of garlic. 3 pieces of star anise, 1 piece of kaempferia kaempferia, 1 piece of cinnamon, 3 pieces of fragrant leaves, 3 pieces of clove, 1 teaspoon of monosodium glutamate, 2 teaspoons of salt, half a teaspoon of white pepper and 2 tablespoons of light soy sauce.
Exercise 1. Pour salad oil into the pan, heat it, pour in dried Chili and Zanthoxylum bungeanum, stir-fry until fragrant, take it out for later use, pour white sugar into the oil pan, stir-fry over low heat, and then add chopped onion, ginger and garlic.
2. Stir-fry the onion and garlic until the color is slightly yellow, add all seasonings and stir-fry, then pour in Sichuan bean paste and stir-fry. At this time, pour in white wine, soy sauce and butter.
3. Finally, pour the sparerib soup, add the rock sugar, and then pour the previously fried pepper and pepper back into the pot to become the bottom material of the hot pot.
Question 9: The practice of Sanxian pot, how to make Sanxian pot delicious, and the main ingredients of Sanxian pot's daily practice.
potato
1
aubergine
2 pieces
Frozen tofu
8 tablets
pork belly
50 grams
condiments
garlic
4 petals
purple perilla
5 tablets
green pepper
3 pieces
Annual bunchy pepper
4 pieces
barbecue sauce
Proper amount
step
1. All materials are ready.
2. Pork belly is marinated in barbecue sauce.
3. Heat the oil in a hot pot, bring the oil to a boil, add pepper and garlic and stir-fry until fragrant.
Eating pork belly
5. Transfer appropriate amount of yellow rice wine
6. Put two spoonfuls of Pixian bean paste.
7. Add potatoes and stir fry until raw.
Step 8 add eggplant
9. Finally, add the frozen tofu and stir well.
10. Add some salt and fresh vegetables and serve.
Question 10: It's easier to cook in a three-fresh pot at home. It's best to buy pig bones of half chicken and half duck, and pay attention to fresh ones. Cook them in a pot until the soup is boiled white (put chicken, duck and pig bones, this is the easiest way. A soup is neither fresh nor chicken, nor fragrant nor duck. After the soup comes out, rinse it with a little salt, chicken essence and monosodium glutamate.