Double-flavor vegetable tofu hot pot

Method 1. Crush the soybeans into particles, peel them, soak them in water for 12 hours, clean them, and use a push stone to grind them into soy milk; Wash and chop the cabbage; wash and cut the millet and pepper into one-inch sections. 2. Place a large casserole on the stove, pour in the soymilk and bring to a boil, then reduce to a simmer, add in chopped cabbage, add appropriate amount of sauerkraut in 2 to 3 times, stir gently with a spoon until small snowflakes form. The mysterious fire is solidified and made into bean curds for later use. 3. Put the pot on the stove, heat the oil, soak the sea pepper, Pixian bean paste, chutney, ginger slices, and water and stir-fry until fragrant. Add the millet and pepper segments and stir-fry briefly. Add fresh soup and bring to a boil. Add in Add the prepared bean curds, add salt, chicken essence, light soy sauce, and pepper and cook slightly to taste. Take out the pot and pour it into the other side of the mandarin duck hot pot with bean sprouts. Sprinkle the coriander on the other side. Put the remaining side in and cook a little. Bean sprouts, sprinkle with dongru, serve on ice, add salt, chicken essence, light soy sauce, vinegar, pepper noodles, spicy oil, green onions for dipping and serve. Jiugui Peanuts

Need food peanut kernels Appropriate amount, appropriate amount of vegetable oil, appropriate amount of Sichuan peppercorns, appropriate amount of peppercorns, appropriate amount of dried chili shreds, appropriate amount of salt, appropriate amount of white sugar, and a small amount of alcohol. Method 1. First prepare appropriate amount of peanut kernels, soak them in warm water for 30 minutes, until the red clothes outside the peanut kernels become loose, and you can easily rub out the white peanut kernels inside. Allow to dry slightly, then put into a film bag and refrigerate for two hours. 2. After everything is frozen, add cold oil to the pan and fry over low heat until the water inside is reduced until a lot of bubbles appear in the pan. Now turn to low heat and fry for another five or six minutes until the peanuts are golden and light yellow in color and ready to be taken out of the pan. . 3. Leave the base oil in the pot, add a spoonful of Sichuan peppercorns, a spoonful of Sichuan peppercorns, pour in the fried dried chili shreds, stir-fry over low heat until it becomes spicy, then pour in the peanut kernels, add salt and white sugar and stir well until the peanuts The kernels completely absorb the spicy, salty and crispy texture. 4. Turn off the heat before taking it out of the pot, pour in a little high-strength wine, stir well, rely on the evaporation of the white wine to take away the water vapor, and you can eat it.