Recipe for Korean hotpot, family version!

This pot is suitable for the whole family to eat together. The standard dish is kimchi pancakes. If you are not used to cooked kimchi, you can change it to melon pancakes or potato pancakes.

Occasionally I have eaten seafood hotpot in a restaurant, and it tastes delicious. I quickly went to treat my friends. I feel that each of them is a master of cooking and can make everything delicious. < /p>

Ingredients: pepper rings, soybean sprouts, chrysanthemum, enoki mushrooms

Seafood pot

Operation method: wash the seafood first, clean it up, and cook it in the pot , then put the green vegetables, then the chili rings, and start seasoning with the chili sauce.

I have made this recipe several times and it is very delicious, but I am used to eating thick oily sauce and it is too red. It is relatively bland when I eat it this way. After thinking about it for a while, I decided to combine it.

The market now sells abalone, which is only available in the past few days. It is a bit small and cost three yuan a piece. I bought four.

Hawaiian clams are very fat, costing fifteen yuan a pound, and weighing them cost ten yuan.

I bought another 20 yuan worth of shrimp and four water rabbits.

Seafood pot

In order to increase the rich and mellow flavor in the pot, I also bought a fattened beef worth 20 yuan.

For vegetables, I bought chrysanthemum, crab-flavored mushrooms, and a small amount of enoki mushrooms.

Ingredients: Korean bean paste, green onion slices, shredded ginger, leek segments, sesame oil, hot pot ingredients.

First of all, you need to process the seafood. Use a knife to cut the abalone flatly from the shell, wash it and remove the internal organs behind it. Wash it repeatedly, and then use a knife to make a few cuts on the surface.

My cooking teacher is particularly disdainful of the nutritional value of abalone. He always says that cooked eggs are more nutritious than abalone, and he prefers the taste of abalone.

Abalone shells should be brushed clean for presentation. In Hawaii, the shells should also be brushed. Use a harder toothbrush to clean them carefully.

Cut the shrimp. Cut off all the shrimp eyes and tails. Open the shrimp glands. If the shrimp is big, cut off the shrimp legs. If you buy a shrimp as small as mine, you don’t need to cut it.

It’s a little more troublesome to clean up the water rabbit. The mouth of the water rabbit needs to be removed, and the eyes and internal organs must also be removed.

Wash and drain the vegetables and set aside.

Prepare vegetables

Start to heat the oil in a pan, add garlic slices when the oil is hot, stir-fry quickly until fragrant, add Korean-style bean paste and Pixian bean paste, stir-fry until red oil is produced, stir-fry the Pixian bean paste When making County Doubanjiang, lower the heat and stir-fry slowly until the oil does not burn the pan. Then add the hot pot ingredients and continue to stir-fry until the aroma of the spicy ingredients fills the pot. Then add shrimp, water rabbit tubes, abalone, Hawaiian clams, and shrimp in sequence. When the shell turns red, add water along the edge of the pot. The amount of water is half of the ingredients in the pot. Use half boiling and half stir-frying. Then add the vegetables. When the vegetables are about half cooked, add the beef slices. When the beef slices are cooked, turn off the heat and pour Add sesame oil.

Find a larger container, first take out the vegetables and beef and put them on the bottom. Arrange the top according to your own ideas to make it look more beautiful. Finally, sprinkle some leek segments on top. It not only looks good, but also increases the taste. Spicy.

Lastly add the soup in the pot. This soup is the most delicious, with the umami flavor of seafood and the mellow aroma of beef. You must drink it while it is hot.

Knock on the blackboard and point out the key points: 1. No extra salt is added during the cooking process. Doubanjiang and hot pot ingredients are inherently salty. If the taste is heavy, you can add it.

Second, if you are worried about your gastrointestinal reaction to seafood, you can drink it with some white wine instead of beer. Be careful of gout.

Third, the seafood pot has high requirements for the freshness of the seafood, it must be fresh!!!

Okay, try making it! I am a cook who likes to eat and is willing to be a chef. I also like to share the joy of delicious food with everyone.

Thank you everyone for your attention, likes, comments and collections!