Technology: making material of hotpot shacha seafood rinse meat: main ingredients: live lobster 1 piece (about 1500g), fresh abalone in original shell 12 pieces, mussel in original shell 200g, fresh sole in original shell 200g, fresh snail meat 150g.
Accessories: lettuce leaves150g, auricularia auricula150g, pea seedlings150g, water spinach150g, fresh mushrooms15g, green garlic150g, and red. (Prepare 50g of "dry ice")
Seasoning: 200g of sand tea sauce, 75g of sesame sauce, red pepper 15g, 30g of sugar, 7g of refined salt, 5g of monosodium glutamate, cooked chicken oil 100g, and top soup 1050g. The characteristics of shacha seafood rinse meat: Shacha is fresh, salty, slightly spicy, slightly sweet and the soup is brown and yellow. Teach you how to make seafood hotpot with sand tea. How to cook seafood hot pot with sand tea is delicious? 1. Wash the lobster, remove the shell, unscrew the head, cut off the tail with a knife, split the shrimp body from the back with a knife, take out the shrimp meat (connected with the abdominal armor), remove the fin from the body armor and scrub it clean. Put the lobster head in the wooden "lobster boat" and lean against the railing. The shrimp tail is placed at the stern, and the shrimp bulletproof vest is buckled on the deck of the ship. Change the shrimp meat into pieces of shrimp meat according to the meat pattern, cut each piece into large pieces with a blade, code them on the bulletproof vest in turn, hang the center of small fish net on the fence, and float around the shrimp with a fishing net to cover the shrimp meat. Take out abalone meat, remove impurities, brush the black film on the skin with soda water, wash it, put it in the cleaned original shell and put it in a plate. Brush the shells of fresh sole and mussel, and put them into plates of different sizes. Slice the snail meat with a blade, and replace the salmon meat and water-soaked skin with 6 cm long and 3 cm wide slices, and put them into plates respectively. Sprinkle some lettuce leaves on each dish. Wash lettuce leaves, Chinese cabbage, pea seedlings, water spinach and fresh mushrooms, drain and put them on a plate. Cut the green garlic into 5cm pieces, put them in a dish and wrap them with shredded red pepper. 2. Mix the sand tea sauce, sesame sauce, red pepper, white sugar, refined salt, monosodium glutamate and cooked chicken oil, and divide them into two bowls, one of which holds 50g of top soup and is divided into 10 platter. The other bowl and the top soup are boiled in a pot, filtered with a fine grate and eaten in a 10 alcohol stove for a single time, and covered. 3. Take the prepared dry ice out of the sealed bucket of the freezer and put it under the deck of the lobster boat. Put the lobster boat table in the middle and set six dishes around. Put a plate of seafood ingredients between every two plates. Light the 10 single-use alcohol stove on the table, put it on the stove, boil the soup in the pot, put the saucer of sand tea sauce aside, rinse it clean and eat it with sand tea sauce seasoning. There is white gas coming out of the boat on the table, and the fog fills the air, if you enter a fairyland.
Attached.
condiments
There are live king crabs 1 individual (weighing about 1000g), live prawns 200g, fresh oysters with original shells 200g, clam with original shells 200g, fresh whitebait 150g, sliced white eel 150g, and oily fish maw/kloc.
Note: Shacha Shuan rou, curry Shuan rou and spicy Shuan rou can learn from each other in raw materials. The practice of milk soup hot pot introduces the dishes and their functions in detail: hot pot recipe
Making materials of milk soup assorted hot pot: main ingredients: milk 250ml, stock 250ml, prawn 100g, crab legs, two mushrooms, cabbage 100g, vermicelli 50g, broccoli 50g, Lentinus edodes essence 1 teaspoon (5g).
Accessories: Hot pot rinse right amount of milk soup assorted hot pot features: After the milk boils, the whole room is filled with the smell of milk. The meat scalded from the milk hot pot is really tender and smooth, with a faint milk flavor. After the dish is cooked, the milk completely penetrates into the dish and goes down in one gulp. The fragrance of milk and the light salty taste of vegetables make people eat it again and again, and they can't stop chopsticks. And after eating hot pot, the soup base is a delicious soup. Teach you how to make assorted milk soup hotpot. How to make a hot pot with assorted milk soup to taste good? Preparation time: 10 minute. Cooking time: 15 minutes 1. Wash fresh shrimp and cabbage, slice chicken breast, cut broccoli, and cut fresh mushrooms into crosses for later use. 2. Never cook milk with aluminum pot, aluminum pot will change chemically with milk. Boil the broth and milk as the bottom of the pot. After boiling, it can be washed clean according to the conventional method. Tip: Because milk itself is rich in calcium and minerals, meat cooked in it can fully absorb nutrients, so the nutritional value of milk hot pot is relatively high, and ladies can also achieve the effect of skin rejuvenation after eating it. In addition, milk itself has the function of nourishing and warming the stomach, and after eating it, you will feel ruddy than before. The practice of dangshen fresh fish pot introduces the cuisine and its function in detail: hot pot menu
Materials for making dangshen fresh fish pot: main ingredients: fresh fish 1 (about 400g), dangshen 12g ginger 1, 2 onions, salt 1 teaspoon. Features of Codonopsis pilosula fresh fish pot: Tonifying middle energizer, harmonizing stomach and promoting nerve conduction. Teach you how to make dangshen fresh fish pot and how to make it delicious. 2. Codonopsis pilosula rushed through the water, put it into the soup pot, add 4 bowls of water to boil, and simmer for about 20 minutes. 3. Wash and shred ginger, and wash and cut onions. 4. Put the fish in the pot, add shredded ginger, cook over medium heat until the fish is cooked and tender, add onion and salt, and cook again and turn off the fire. Tips:
Suitable for all seasons. Can be cooked with fresh fish with rich seasonal changes. You can eat 1 ~ 2 times a week. The practice of three fresh tofu hot pot introduces the dishes and their functions in detail: hot pot formula
Three fresh tofu hot pot making materials: ingredients: tender tofu1250g, snakehead 500g, laver 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots150g, cabbage 250g. Seasoning selection: 25g yellow rice wine, refined salt 10g, 5g monosodium glutamate, 30g minced onion and ginger, 50g lard and broth 1250g. Teach you how to make three fresh tofu hotpot. How to make three fresh tofu hot pot delicious? 1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain enamel basin, add a little water, and put them in the refrigerator (-18 degree) for quick freezing. It will turn into frozen tofu in five hours. Take out and thaw naturally. 2. Wash and drain the cabbage; Cut the sweater from the winter bamboo shoots and cut it into thin slices with a length of 3 cm and a width of 1.5 cm; Cut off the roots and pedicles of mushrooms and wash them; Wash dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (20g), steam it in a steamer for 30min, and take it out for later use. 3. Scrape the scales of snakehead, cut open the internal organs, wash the gills, cut off the fish head and remove the back bone to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a dish. 4, the pot is hot, put down the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into a wok, cook yellow wine, add broth and meat sandwich, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine into the original soup, and boil it for 15 minutes, that is, filter the fish residue with a sieve, discard it, add mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into a hot pot, and finally put it into Chinese cabbage for eating. The practice of turtle hot pot introduces the cuisine and its function in detail: hot pot menu
Making materials of turtle hot pot: main ingredients: turtle 1, Chinese cabbage 100g, wax gourd 100g, white radish 100g.
Accessories: 5 grams of onion, 5 grams of ginger, 5 grams of pepper, 20 pieces of medlar and 3000 grams of boiling water.
Seasoning: refined oil 10g, monosodium glutamate 10g, chicken essence 20g, cooking wine 20g, jujube 10g to teach you how to make turtle hot pot. How to cook turtle hot pot is delicious (1). Ginger onion is cut into 7 cm long and 2 mm thick filaments. (2) Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4 cm square pieces, and put it in a soup pot for later use. (3) Cut Chinese cabbage, wax gourd and white radish into pieces with a length of 5cm and a thickness of 5mm, put them into a hot pot basin, add shredded ginger onion, monosodium glutamate, red dates, medlar, chicken essence, pepper and cooking wine, mix them with boiling water, put them into turtles, and pour refined oil on the table.