Seafood mushroom banggu hotpot
Ingredients: 800g pork bone, 3 shallots, 3 slices of ginger, corn 1, 300g white radish, 2 squid, shrimp 10, 70g crab stick, 70g fish tofu, 200g mushrooms, proper amount of favorite vegetables, 5g salt, and clear water 1500.
Manufacturing steps 1
Wash the bones with dragon bones, put them in cold water in the pot, add onion and ginger slices, boil them with strong fire, skim off the floating foam and take them out.
Making step 2
Bone soup. Add 1500ml water to the rice cooker, start the cooking mode, and stew for 1-2 hours.
If you don't have a rice cooker, you can stew bone soup directly on the stove. Put cold water into the pot, bring to a boil and simmer for 1-2 hours.
Making step 3
Wash vegetables, mushrooms and squid while stewing bone soup. Cut squid whiskers and body parts. The cylinder part is cut into a long block. Remove the transparent "bones" from the squid body.
Fresh squid, it is recommended to buy squid with eyes, ink, ink bag and black film removed. Every squid must be equipped with a sucker, and dirt is attached to the sucker, which needs to be removed before eating. These are all things that chefs who buy seafood can clean up.
Making step 4
Cross knife. The knife forms a 45-degree angle with the squid (to prevent the squid from being cut off and the lines look better), and it is obliquely cut to three-quarters of the thickness of the squid, and the interval between each two lines is about 0.5 cm.
Making step 5
Then turn the squid slices over 90 degrees (that is, the squid slices are placed vertically), and continue to cut with the above cutting method, thus cutting out a diamond-shaped or small square flower knife.
Making step 6
Then cut the whole squid into palatable small pieces for later use.
Making step 7
After the bone soup is cooked, put it into the pot, add salt to adjust the taste, then add mushrooms, vegetables and seafood, and you can eat it when it is boiled.
special technology
1. Radish and corn will make the soup base sweet, stick bones will bring mellow flavor to the soup base, mushrooms and seafood will make the soup base delicious, which is simply an ultra-simple "fairy" hot pot soup base!
2. Slice the squid with a flower knife and put it into the water. After heating, it will automatically roll into the cylindrical shape in the figure.
3. Squid knives are not necessary. If you feel trouble, you can directly cut the squid into small strips.
4. Recommended dipping formula. This hot pot tastes light. Students who like heavy taste can use 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce or seafood, 1 tablespoon of sugar, 2 cloves of garlic, shredded pepper (1) and a little coriander as dipping sauce.