The key is to put more sheep meat.
Question 2: How do you make mutton slices for hot pot at home? You buy fresh leg of lamb, wash it, put it in the refrigerator, freeze it and slice it. Don't cut it thick, just make it thinner. This kind of meat is tender and delicious, so delicious!
Question 3: How to make instant-boiled mutton hotpot at home? You should have your own hot pot. If not, an electric frying pan will do.
First, add a proper amount of water to the pot, and add star anise, cinnamon, coriander, laver, onion, ginger slices, vermicelli and so on. After the water boils, add the mutton slices and wait until the pot boils before eating. After the pot is boiled, turn the fire to a minimum so that the mutton won't get old. Prepare seasonings (they are sold in supermarkets, and I recommend Ting Yun hot pot seasoning), and rinse the ingredients with boiling water.
Question 4: How to make mutton into hot pot ingredients?
condiments
mutton
1000g
spinach
150g
Cabbage heart
200 grams
coriander
100g
Enoki Mushroom
150g
Oyster mushroom
150g
prawn
250 grams
dried bean curd
100g
fans
100g
condiments
Hot pot soup
Proper amount
Hot pot stuffing
Proper amount
Sweet and sour garlic
Proper amount
fermented bean curd
Proper amount
Beef Chili sauce
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
Star Anise
Proper amount
step
1. This dish is a little thinner mutton.
This dish is fat mutton.
3. Rinsed meat includes mutton, prawn, cabbage, coriander, Flammulina velutipes, Pleurotus ostreatus, spinach, dried bean curd and vermicelli.
4. Add onion, garlic cloves, ginger and fennel.
5. After the water is boiled, put the hot pot soup first, and then put some onions, garlic cloves, fresh ginger and aniseed.
6. Shrimp
7. In fact, what I like best in this instant-boiled mutton is cabbage heart, and more than half of it goes into my stomach every time.
8. I like dried beans, too.
9. Eat with hot pot sauce and fermented bean curd.
10. And sweet and sour garlic.
1 1. And this beef hot sauce is indispensable, fragrant and spicy, and it is very enjoyable to eat.
skill
Because there are children to eat together, there is not much spicy in the soup, and the beef spicy sauce is served separately. If you want to eat more spicy food, you can dip it in spicy sauce. Hot pot is a very casual diet, and you can add rinse products at will according to your own preferences.
Question 5: How to cook instant-boiled mutton at home?
Raw material preparation: mutton 1500g, Chinese cabbage head and vermicelli 300g, dried seaweed 50g.
Seasoning selection: chives, coriander, fermented bean curd, marinated shrimp oil, vinegar, sugar garlic, refined salt, monosodium glutamate, soy sauce and fresh soup, 2500g.
Production and use process:
1, cut the tender mutton into large pieces; The vermicelli water method is good, cut into sections; Wash the cabbage and cut it into large pieces. Put the above materials into a tray and put them on the table for later use. Choose coriander and cut it into sections.
2. Put sesame sauce, fermented bean curd, soy sauce, marinated shrimp oil, chives, vinegar, sugar garlic and coriander segments into the dish for dipping.
3. add fresh soup to the hot pot, put it in the sea rice, and order the food. After the soup in the pot is boiled, rinse it in the pot with chopsticks and dip the cooked mutton slices in the sauce. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, add refined salt, monosodium glutamate and soy sauce, and take them out to eat.
Question 6: How to make mutton soup at home? Don't fry the pan. You'd better buy a leg of lamb, the one with bones. First, boil the mutton in boiling water for a while, remove the blood foam, then pour out the water, and then wash the dirty solidified blood foam again. Then put it in a pot, add enough water at one time, add some minced onion and ginger, wrap a little pepper in a small piece of gauze and throw it in to remove the smell, if you like. Just stew the mutton until it's rotten. If you like radishes, put some radishes and add fresh ones to the mutton. Add fans if you like them. Just try it.
Question 7: How to make mutton rolls and hot pot at home? How to do it well?
First of all, go to the market to choose fat and thin mutton, preferably the meat on the leg of lamb.
1. Cut the leg of lamb into wide strips with a knife, and the cross-sectional area of the pile is the size of the mutton roll you want. Only one plastic sheet is limited, so many pieces of meat are rolled up.
2. When rolling, it should be compacted. Don't roll the plastic sheets in. Roll it into a tube. Grasp the sides with both hands, push forward in the form of a rolling pin, and pile the meat in the middle. Look at it. Tighten the plastic on both sides and stuff it into the seal.
3. The merchant selling mutton will give a long plastic bag, and the meat can be directly stuffed into the tube, which is simple to operate, but it is not easy to tie the meat tightly.
2.
You see, the finished product, the rolled meat roll is a little big ~ ~ and then put it in the freezer and take it out if you want.
3.
Make a delicious hot pot! Remove the plastic film from the mutton, thaw it slightly and cut it into thin slices with a knife.
4.
Hehe, a plate of mutton will be served soon, won't it? There are fat and thin, and the meat slices are thicker than those cut by machines, but the meat rolled by myself is tender and delicious, so don't worry.
Cut enough pieces of meat and wrap the rest in plastic bags for next time. It is best to destroy it within three months. Meat will go bad if it is left for a long time ~
5.
Ingredients: add water to sesame sauce frequently, dilute chopsticks in one direction, add appropriate amount of salt, monosodium glutamate, a little sugar, half a piece of fermented bean curd+juice, leek flower, mix well, and finally add some diced coriander (dip in Grassland Red Sun Hot Pot 1/3 package is more comprehensive, regardless of whether it is added or not).
6.
You can't eat hot pot without Chili oil. Chop (break) red pepper into small pieces, and pour hot oil is the easiest.
7.
Clear water pot is the simplest and cleanest, with pot bottom → half pot of water, ginger slices and onion segments, and 2 aniseed.
Side dishes: shrimp, Flammulina velutipes, fried tofu, oily wheat dishes, seafood mushrooms ... Rinse vegetables with rich contents, and rinse them as you like.
Question 8: How to make mutton slices hot pot?
material
Ingredients: sliced mutton 1800g, 4 pieces of frozen tofu, Chinese cabbage 1 tree, 2 pieces of vermicelli soup base, 10 cup, Chai Yu essence 1 spoon, scallion oil 1 spoon.
working methods
1, peeled and washed Chinese cabbage. Cut the frozen tofu into long strips. Soak the vermicelli in cold water until it becomes soft.
2. Boil the soup base materials, rinse other materials in the pot to a proper degree, and then dip them in the dipping sauce to eat.
Dipping sauce
Sanqi sauce, rice wine, vinegar, minced garlic, chopped green onion, minced coriander, chive sauce, soy sauce, sesame sauce, sesame oil, fermented beans and fermented grains.
suggestion
The instant-boiled mutton pot has a long history, which was first recorded in the book "Shanjia Qing Palace" in the Song Dynasty. In the Qing Dynasty, it was the first dish on the diet list of the Qing royal family. It is best to use a copper pot with a charcoal fire to rinse the mutton slices in the broth several times, and dip them in the dipping sauce prepared by spicy seasonings such as red fermented bean sauce, sesame sauce, leek sauce, chopped green onion and minced garlic. After eating, the whole body warms up immediately. The expert's dipping sauce is blindly notoginseng sauce. Mix sesame sauce and peanut butter at a ratio of 3: 7, and instant-boiled mutton will be dipped in this sauce, which tastes the best.
Laobeijing instant-boiled mutton
Legend has it that Manchu invented delicious food when time and food were in short supply during the March. Boil the copper pot with water, then slice the fresh tender mutton and rinse it with a pair of clamps. When it's freezing, sit around and get warm. First, eat warm mutton, then rinse vegetables, and finally drink soup. It's really enjoyable.
material
Pot bottom material: 2 pieces of dried mushrooms, 2 green onions, 2 ginger, dried laver 10g, and dried crab 1 piece.
Dip: 2 tablespoons sesame sauce, red sufu 1 block, sufu 1 tablespoon, leek flower 1 tablespoon, oyster sauce 2 tablespoons, sesame oil 1 tablespoon, salt 1 tsp, sugar 2 tsps, dried pepper/tsp.
Rinse ingredients: sheep brain/mutton cucumber strips/fresh tripe 200g, white radish/cabbage leaves 150g, frozen tofu/south tofu 150g, vermicelli 30g.
working methods
1, pot bottom practice: add a proper amount of boiling water to the mutton hot pot, put all the ingredients into the pot bottom, and rinse the ingredients after the water is boiled again.
2. Dipping method: put sesame paste into a large bowl, add appropriate amount of warm water, stir in one direction with a spoon, mix sesame paste and water into a thick paste, continue to add warm water, and stir again with a spoon. When the spoon is lifted, sesame paste can flow down the spoon wall, but there is still a thick layer of sesame paste attached to the spoon.
3. In another small bowl, stir the red fermented bean curd and fermented bean curd into a thin paste with a spoon.
4. Mix the prepared fermented milk, oyster sauce, shallot, sesame oil, salt and sugar into sesame paste and mix well.
5. Heat the oil in the wok to 80% heat with medium fire, put the dried chilies into a small bowl, pour the heated oil on the dried chilies to make chili oil, and mix well when eating.
6. Rinsing method: remove the fascia from mutton, cut it into thin slices with a thickness of 65438±0mm along the direction perpendicular to muscle fibers with a quick blade, and put it on a plate.
7. Rinse the multilayer side of the fresh beef louver with cold water several times. When washing, open each blade, clean up the impurities in the gap until there is no smell, then turn the smooth surface outward, tear off the oil film and clean it again. Then cut the beef louver into strips with a width of 0.5cm and a length of 10cm according to the angle perpendicular to the louver.
8. Prethaw the frozen tofu, cut the south tofu into pieces 4cm square and 0.5cm thick, and put them on a plate for later use. Soak the vermicelli in warm water 10 minutes in advance until it is soft, and serve it on a plate.
9. Wash the white radish, peel it, cut it into 0.5 cm thick slices, wash the Chinese cabbage leaves, cut it vertically, and put it on a plate for later use.
skill
1, Selection of mutton: The most common way to make instant-boiled mutton in old Beijing is to pick out the mutton and freeze it tightly, and then slice it with a sharp knife or slicer. But a more traditional and delicious way is to use fresh mutton slices, rinse them clean and dip them in dip. Fresh mutton is more tender than frozen meat after rinsing.
2. Other sauces: The traditional old Beijing hot pot is relatively simple, with mutton, beef venetian blinds, cabbage, vermicelli and frozen tofu as the main ingredients. Now the restaurant has greatly enriched the hotpot. You can cook instant-boiled mutton at home, or you can rinse it with your favorite ingredients.
Question 9: The key to making hot pot at home is the bottom material.
Question 10: How to eat hot pot at home? Personally, I think there are many hot pots made this winter, including clear soup pot, Korean kimchi hot pot and tomato chicken.
Clear soup pot is very easy. You can buy whatever you want and eat it hot.
1. Clear soup pot
Pot * * * Work: A small amount of coccyx or tube bone (due to personal uncertainty, coccyx soup is clear and tube bone soup is greasy)
Buy back the bones, wash them, put them in a pressure cooker, pat a large piece of ginger and cook them in a pressure cooker. After it rings, continue to simmer for about 5 minutes, and then add salt when the pressure cooker cools down, so that the bottom of the pot will be fine. Pour the soup into the soup pot and you can start ironing what you like.
Hot dish recommendation:
Meat: all kinds of meatballs, beef and mutton, fish. ....
Mushrooms: Lentinus edodes, mushrooms, Flammulina velutipes, Agrocybe aegerita (especially recommended, this is sweet and crisp), chicken fir and anchovies. .....
Vegetables: Chinese cabbage, lettuce, spring vegetables, Chinese cabbage, cauliflower. .....
Others: white gourd, radish, potato, yuba, bean curd, bean curd skin, pumpkin, vermicelli. ...
In fact, as long as you want to eat, want to eat, you can eat it with a perm. . .
2. Korean pickle pot
This material is very simple, and it is also a relatively simple one. If you can eat spicy food, it will be just right.
Go to the supermarket to buy 4 small pickles (pickle juice must be added when buying pickles), buy 1 root green onion, 1 root green onion, 5-6 potatoes (depending on personal preference), and a bag of rice cakes (in bags with small pieces of color, which are sold in many supermarkets, usually in 3 yuan).
Put half a pot of water in the pot, cut these materials, pour the pickle juice into the pot and bring to a boil. Generally, salt is not needed, because the pickle juice itself has a high salt content. This depends on the person. When the bottom of the pot is ready, it depends on what you eat. Fat cows and sheep can eat it. ....
3. Tomato chicken
Ingredients: a whole chicken, 8- 10 tomatoes, a little onion and 5 green peppers.
Cut the whole chicken, cut the tomato into small pieces, cut the onion into sections, and cut the green pepper into sections.
Put the tomatoes in the pressure cooker and add water. How much juice do you need? Usually half a pot of water and two spoonfuls of salt. Turn on the fire, and continue to stew after the pressure cooker rings 10- 15 minutes. In the other half, burn the pot red, add the oil and ginger slices, put the chicken in the pot, fry the water until cooked, and add a little salt and soy sauce. Generally, medium fire takes 15 minutes. Add green pepper, simmer for about 3 minutes, and finally add chopped green onion. This appetizer, soup is also very nutritious. Finally, if the chicken is ready and there are vermicelli, put the vermicelli in the juice and cook it. It's delicious. ....
Finally, about the oil dish of hot pot.
Individuals can eat spicy food.
Ingredients: 5-8 small red peppers, onions, ginger, garlic and a little parsley.
Chop these pieces as appropriate, put them in a bowl, add a little old vinegar, pour in the cooked soy sauce, and finally pour in a little red-hot oil, and stir well.