High-quality dried bean curd, spinach, potatoes, winter bamboo shoots 250g, cauliflower150g, Chinese cabbage 300g, tomatoes 200g, canned mushrooms100g, water-borne black fungus and water-borne vermicelli.

Vegetarian hotpot seasonings

50g of bean paste, 20g of dried pepper, 5g of pepper crystal sugar, 3g of refined salt, 25g of fermented soybean garlic 10g, 25g of ginger, 2g of monosodium glutamate, 75g of vegetable oil, 50g of lard 150g, and 50g of fresh soup 1500g.

Vegetarian hot pot practice

1. Cut the dried bean curd into strips with a width and a thickness of about 1 cm, wash with clear water and drain. Wash and drain spinach. Cut the winter bamboo shoots into combs. Wash cauliflower and break it into small flowers. The rape heart was cut in half, and the outer part was removed. Blanch tomatoes in boiling water, peel and slice them. Slice potatoes (peeled) and winter bamboo shoots separately. The above materials, auricularia auricula, vermicelli and shiitake mushrooms are respectively put in plates and placed around the hot pot on the table for later use.

2. Put the wok on the fire, add the vegetable oil and heat it to 40%, add the dried Chili festival and stir fry slightly until it is brown. Add lard to the pot, heat it to 50%, add bean paste (chopped) and stir-fry, then add ginger (chopped) and garlic, stir-fry, then add fresh soup, bring to a boil over high fire, add lobster sauce, refined salt and rock sugar, cook for a while, then add dried pepper and pepper to make it spicy, pour into the hot pot, and take out floating foam and rock sugar after ignition. Potatoes, cauliflower and winter bamboo shoots can be cooked first, but not for a long time. Dried tofu can also be cooked first. Flavor dishes can be made with soy sauce, refined salt, monosodium glutamate, sesame oil, Jiang Mo and clear soup, with one person serving one dish.

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Butter can be used instead of lard in winter. Fire should be strong, soup should be added, and the raw materials should not be cooked for a long time to keep them crisp and nutritious. Dump the leftovers in the soup so as not to spoil it. Some vegetables with special smells, such as celery and amaranth, should not be used as raw materials for hot pot, so as not to affect the color and taste of soup. For people who don't like greasy food, green leafy vegetables are suggested to be cooked in a clear soup pot, and clear soup ingredients can also be used to make vegetarian hot pot.