Chongqing spicy hot pot making materials: ingredients: tripe 250g, liver 100g, loin 100g, lean beef (back slice) 150g, and spinal cord 100g. Fresh vegetables1000g, scallion 50g, green garlic sprout 50g, sesame oil 40g, monosodium glutamate 4g, chili powder 40g, Jiang Mo 50g, pepper 4g, refined salt10g, lobster sauce 40g, jujube juice100g, and Danxian douban/. The characteristics of Chongqing spicy hot pot: spicy, rich in taste, self-cooking and self-eating, enjoying it. Teach you how to make Chongqing spicy hot pot, how to make Chongqing spicy hot pot delicious, rinse and bleach the liver with clear water, cut it into long pieces with a width of cm, and bleach it with cold water. Liver, loin and beef are all cut into thin slices and large slices. Onions and garlic sprouts are cut into 7- 10 cm long sections. Fresh vegetables (lotus, celery, cabbage and pea seedlings) are washed with clear water and torn into long strips. Chop lobster sauce and watercress. Put a wok in medium fire, add 75g butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper and stir-fry until fragrant. Then, bring the beef soup to a boil, move it to strong fire, add cooking wine, fermented bean sauce and fermented glutinous rice juice, and cook until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into four parts and make four sauces to dip in. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup. The method of spicy hotpot chicken introduces the dishes and their functions in detail: home-cooked recipes
Taste: Spicy Technology: Hot Pot Spicy Hot Pot Chicken Material: Ingredients: Broiler 1000g.
Accessories: lettuce 50g, eel 150g, loach 100g, pork belly 150g, duck intestine 150g, oyster mushroom 100g, shiitake mushroom (fresh) 150g, 50g.
Seasoning: 5g of sugar, 50g of linseed oil, 50g of bean paste, 5g of star anise, 50g of pepper, 8g of cinnamon, 35g of fermented soybean, 35g of cooking wine, 30g of salt, 35g of pepper (red, sharp and dried), 35g of ginger, 55g of garlic15g (white skin) and vegetable oil.
2. Season the chicken pieces with salt and cooking wine, add water, and put the seasoning package into the pot;
3. After the chicken is cooked, take out the chicken pieces and seasoning packets;
4. add oil to the pot and heat it. Add bean paste and stir-fry red oil, add chicken pieces and garlic cloves, and pour chicken soup into the pot to boil;
5. Scoop the chicken soup into the hot pot and put the seasoning bag into it to cook. It tastes salty and light.
6. Process the above vegetables separately, rinse them around the hot pot and put them in the taste plate of the consumer. Tips for making spicy hot pot chicken: seasoning package: aniseed, pepper, cinnamon, ginger, onion and small red pepper.
Pie-food phase grams:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
Misgurnus anguillicaudatus: Misgurnus anguillicaudatus should not be eaten with dog meat; Compatibility of dog blood loach: those with yin deficiency and fire excess should not eat; Crabs and loaches are very similar: they have just the opposite functions and should not be eaten together; Hairy crabs and loaches are very similar: they will be poisoned when eaten together.
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Pig blood: pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Avoid eating kelp together, which will cause constipation.
The dishes and their effects: hot pot recipes are introduced in detail.
Taste: spicy technology: hot pot mala Tang making materials: main ingredients: Zaocys 1 (about 1000g), snail 300g, buffalo blinds 500g, cow hind legs 150g, pork tenderloin 150g, and fresh chicken breast 65438.
Accessories: lettuce leaves150g, fresh pholiota adiposa150g, tofu150g, soaked vermicelli150g, onion150g, green garlic150g, red pepper. (Prepare 50g "dry ice" and eat alkali)
Seasoning: spicy oil 100g (with pepper and pepper shell 50g), fresh skin bean paste 125g, red oil pepper 25g (see spicy taste), crispy black bean paste 40g (see black bean flavor), soy sauce 30g and fermented glutinous rice juice 6544. Spicy hot pot is characterized by spicy fragrance, freshness, saltiness and purity. The soup is bright red. Teach you how to make spicy hot pot, and how to make spicy hot pot is delicious. 1. Cut off the head of Zaocys dhumnades, hold its tail by hand, control the snake blood in a small glass and mix it with 10g white wine. Peel the snake belly, gut it, wash the snake gall, put it in another small wine glass, add white wine (tear the snake skin to scale, soak it in alkaline water for 2 hours until it is soft and clean, fly water to remove the alkaline smell, and cut it into 6 cm sections. Cut the snake meat into 4 cm pieces. The head and tail of the snake are stacked on the top of the wooden "arch bridge", the developed snake skin surrounds the head and tail, and the snake meat segments are stacked on the wooden ladders at both ends of the arch bridge. Wash snails with salt water and put them in plates respectively. Drain the beef venetian blinds and serve. Beef hind leg meat and pork tenderloin top meat are cut into chunks 6 cm long, 3 cm wide and 0.3 cm thick, and fresh chicken breast slices are put into chunks. Mix wet starch and edible powder evenly and brush on the surfaces of cattle, pigs and chickens. Sprinkle coriander on each plate of raw materials. Wash lettuce leaves and Pleurotus eryngii, drain the water, put them in plates, cut the tofu into pieces 6 cm long, 3 cm wide and 0.5 cm thick, and put them in two plates with soaked vermicelli. Cut the onion into 6 cm long pieces and put them in a plate. Cut the green garlic into 5cm pieces, put them in a dish and wrap them with shredded red pepper. 2. Boil the spicy oil, fresh Pixian bean paste, red pepper, crispy douchi, soy sauce, fermented glutinous rice juice, Shaoxing wine, top soup, monosodium glutamate and butter, boil the fragrance, and filter it into 10 alcohol furnace with fine grates. 3. Put the coded "arch bridge" of the snake into a big silver plate, take the prepared dry ice out of a sealed bucket in the freezer, put it under the arch of the bridge, and cover it with two lettuce leaves. Put the table in the middle. Surround six plates and put a meat tray 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 and eat it while washing. Under the arch bridge on the table, white air comes out and the fog fills the air, if you enter a fairyland. Tip: The main ingredients can be changed according to the conditions and dining grade. For example, rabbit meat and dog meat can be used in game; Poultry can be selected from chicken, duck, goose gizzard, liver, intestine, etc. In animals, you can choose to load heart, liver, waist, abdomen and oily pigskin, pig throat, pig ladder (palate), bovine spinal cord and so on. Eggs and their products can be pigeon eggs, quail eggs, eggs, steamed cakes, and various edible fungi. Spicy hot pot, curry hot pot and sand tea hot pot can be used for reference in raw materials.