250g tripe, 250g green garlic sprout, 250g green onion, 0/00g beef liver/kloc-,0/00g sirloin/kloc-,50g pork tenderloin/kloc-,500g fresh vegetables, 40g dried chili, 40g ginger slices and lobster sauce, and cooking wine/kloc.
1. Cut the tripe into 3cm wide pieces, rinse it with cold boiled water, and slice the liver, loin and beef. Cut the onion and garlic seedlings into 8 cm long segments, and tear the fresh vegetables into long slices;
2. Boil 75g of butter until it is half-cooked, stir-fry it with watercress, stir-fry it with Jiang Mo, Chili and Zanthoxylum bungeanum, add beef soup to boil, add cooking wine and lobster sauce, and boil the fermented glutinous rice juice into hot pot marinade;
3. Put spinal cord, beef tripe, liver, waist, beef and its green garlic seedlings, onion segments, fresh vegetables, refined salt and beef into small plates respectively, and blanch the raw materials of meat and vegetables as you eat them, and add refined salt and butter according to the taste of the soup; Candied fruit is flavored with sesame oil and monosodium glutamate.
Beef omasum hotpot
Maodu hotpot is world-famous. It would be a pity if guests from all over the world came to Sichuan and didn't try hairy belly hot pot. There are countless hot pot restaurants in the streets of Sichuan towns, especially in Chongqing and Chengdu. Whether it's a cold day or a hot summer day, if you invite friends and relatives to sit around the stove and taste this spicy, delicious, steaming, steaming hairy belly hot pot, you will be happy beyond words.
There are many kinds of hot pot in China with a long history, and there are different opinions about its origin. However, they have the same view on the origin of rinse hairy belly. Sichuan is a multi-ethnic province. There are Tibetan communities in eastern and northern Sichuan. Where animal husbandry is developed, Tibetans slaughter cattle and sheep without eating organs (mostly hairy bellies), so they throw them into the river. Those dockers and poor people who work by the river and have no food and clothing will get these "organs", put a pot on the river, light a fire and put a handful of peppers in it. Poor boys will do nothing but stay warm with peppers and fire. They couldn't wait to cook it, so they swallowed it while it was hot to relieve their stomachs. This way of eating has gradually been accepted by the world, and stalls and restaurants operating hairy belly hot pot have appeared in the streets and alleys. Whether this statement is correct or not, in short, after several reforms, the main ingredients of hairy belly hot pot are not limited to cattle and sheep organs, but also include chickens and ducks, seafood, delicacies, aquatic products, fresh vegetables, bean products and even lunch meat. Besides pepper, the seasoning is greatly increased, and the taste is more and more delicious, making it a famous food. Hairy belly hot pot can be used for friends to gather and sketch; You can also have a big feast as soup; It can also exist as a special banquet-hot pot banquet. As a kind of food culture, beef omasum hotpot is both a "Chun Xue" and a "Xialiba", which can be described as both rich and poor, appealing to both refined and popular tastes.
Chengdu beef omasum hot pot started after Chongqing, but in recent years, it has caught up with Chongqing and developed rapidly, with its own characteristics. Chongqing's hot pot is more exciting than Chengdu's and pays more attention to authenticity; Chengdu hot pot is mainly about taste, and likes to eat seafood, chickens and ducks.
A hot pot named "Tiger of the Dolphin" in Nanqiao, Dujiangyan, Chengdu is particularly full of cultural interest. Simple and elegant shop, calligraphy and painting hanging on the wall. A couplet in the middle of the shop is particularly eye-catching: "Don't swallow; However, this is the case. " That is, ordinary people greet gracefully and say: Have you eaten? You will know the taste when you eat it. The purpose is to see new ideas from the ordinary. The menu is even more poetic: Flammulina velutipes is called "Sea Ballet", Goose Feet is called "Lotus Out of Water", Chicken Wings are called "Wild Goose Flying", and Kelp is called "Green Notebook" ... When you pick up a piece of "cinnabar jade seal" (duck blood), eat the duck intestines with nine ileums, and shake "Xue Tao Gong Shan" (Yulan piece). When the poet Gong Liu came to Sichuan, he visited this hot pot restaurant and praised the elegance of Chengdu hot pot.
Chengdu beef omasum hotpot is not only elegant, but also very stylish. Well-known hotpot restaurants such as Huangcheng Mom Hotpot, Lion Building Hotpot, Yang Hotpot, Hotpot, Dafuhao Hotpot, Little Swan Hotpot and Sanshu Hotpot are amazing in scale and have many customers. Take Huangcheng Mom Hot Pot as an example. This newly-built three-story building combines Chinese and western styles and is richly decorated. More than 200 guests can sit at a time. There is a public meal on the first floor, a private room on the second floor and a bonsai garden on the third floor. Four or five times a day. Visitors need to be seated and sometimes need to make an appointment. From the aspects of service, hygiene, seating, management, taste and food quality, it is like the style of a hotel.
Some restaurants in Chengdu beef omasum hotpot often make use of their own advantages to create seafood, vegetarian dishes and chicken hotpot on the basis of maintaining traditional seasonings. Among them, the chicken-flavored hot pot in Mingyuan Restaurant of Chengdu Poultry and Egg Company is very distinctive. A hot pot, all parts of the chicken are shared. The delicacy of chicken and the stimulation of hot pot are a perfect combination. 1990 65438+ February chicken-flavored hot pot was awarded the title of "high-quality hot pot" by Chengdu Municipal People's Government. From June 65438 to June 0992, Huangcheng Mama Hot Pot was listed as the first hot pot in Chengdu by Chengdu Municipal People's Government.
Method for making beef omasum hotpot
Ingredients: (6 persons)
Meat dishes:
Buffalo beef tripe 200g 150g.
Niugan Tablet150g Niuyao Tablet150g
Carassius auratus fillets150g eel fillets150g.
Pig brain flower 150g pig throat 150g
Duck blood tofu 300 grams
Vegetarian food/vegetables
Lotus root slices 300g (2 plates) and Flammulina velutipes 300g (2 plates).
Lettuce 300g (2 plates) and pea tip 300g (2 plates).
Seasoning:
Garlic 120g sesame oil 600g
Butter 250g monosodium glutamate12g
20g of refined salt, vegetable oil 100g.
Pixian douban 250g Yongchuan douchi 50g
20g of rock sugar, pepper 10g.
5 grams of pepper, 50 grams of dried pepper.
25g of mash juice and 50g of Shaoxing wine.
50g of ginger rice, fresh meat soup 1000g.
Production procedure:
1, brine preparation. Wash the wok, put it on high fire, heat the vegetable oil to 60%, stir-fry it in Pixian watercress (chop it first), quickly add ginger rice and pepper, and then add fresh soup. Then put the pot on the fire on the hot pot table. Then add lobster sauce, rock sugar powder, dried sea pepper, butter, fermented mash juice, Shao wine, refined salt (14g), pepper, etc. After boiling, remove the floating foam and continue boiling for 15 minutes to form brine.
2, set the bottom taste. Each guest has a seasoning bowl with 20g of mashed garlic, 0/00g of sesame oil/kloc, 0-2g of monosodium glutamate and a little salt.
3. boiling. Guests eat for free. Note that the hairy belly is cooked in 5 seconds, and it will be old after it; Meat dishes should be cooked first, and vegetarian dishes should be cooked later. When cooked, dip it in the bottom of the bowl and eat it.