Eating around the stove, people eat while washing on the stove, which is called "side stove" in Hong Kong. Seafood side stove, the most exquisite is the soup base, delicious. The soup base is made of chicken, pork bone and seafood as raw materials, and many Chinese herbal medicines commonly used in soup making, such as yam, medlar, longan pulp, codonopsis pilosula and Polygonatum odoratum, are added to make the soup base with super high nutritional value. And add all kinds of seafood to boil vegetables, which can nourish and beautify, dispel cold and strengthen the body, and supplement nutrition.
In Guangdong, you can't eat hot pot all year round because it will be "hot" (meaning getting angry). Autumn and winter are a good time to play with the side furnace. Every autumn, restaurants put hot pot on the table one after another, and people go to the side stove in droves to eat to their heart's content.
Southerners and northerners eat differently. Northerners eat hot pot with simple ingredients, such as mutton, white meat and sauerkraut. Among them, the dip is particularly rich. What kind of soy sauce, sesame oil, vinegar, marinated shrimp oil, fermented bean curd and leek sauce are all delicious. Southerners can use many materials to make side furnaces. Chicken, dogs, snakes and seafood are all commonly used ingredients in the edge-beating furnace, but there are not so many ingredients, because southerners pay attention to the original flavor.
Hong kong-style seafood dabianlu
material
Soft-shelled turtle, old hen, red dates, medlar, onion, ginger, garlic, salt, oil, rice wine and cinnamon leaves.
Flushing material
Carp, eel, squid, grass carp, green shrimp, fish balls, crab roe, crab claw, clam, rainbow, river snail, scallop, kale, Flammulina velutipes, lettuce, corn, wax gourd and loofah.
working methods
1. Put the soft-shelled turtle into the pot, pour in hot water and let it discharge all impurities. Then chop off the turtle's head, remove the skin, pry open the shell along the turtle's skirt, remove the internal organs and butter, and finally chop the turtle and shell.
2. Slaughter the hen, separate the chicken bones from the chicken, cut the chicken into pieces and pour a layer of oil on the dish, and chop the chicken bones, claws, neck and wings for later use.
3. Heat the oil in the wok with strong fire, stir-fry the chicken bones, chicken feet, chicken neck, chicken wings and turtle shell in the wok, then stir-fry with rice wine for 3 minutes, then pour boiling water (the boiling water is 4-5 times of the solid material), add onion, ginger, minced garlic and laurel leaves, and then add red dates and medlar.
4. After the water in the pot is boiled, skim off the floating foam, transfer it to a big casserole, cover it with a small fire and simmer for 3 hours. When the soup is milky white, add salt to taste, and move a proper amount of base soup to the shabu shabu shabu.
skill
1, ordinary fish bones can be used instead of turtle soup. Generally, traders selling soft-shelled turtles will help clean up soft-shelled turtles for free, which can save you a lot of trouble.
2. After eating all the seafood, add and drink the bottom soup in the shabu-shabu (this is the "head soup" in Cantonese, and you can't put the dishes in the pot before drinking the soup, which will ruin the soup), and then pour the remaining bottom soup into the shabu-shabu to continue rinsing.
3. It is best to put the wax gourd in the second soup.