Spicy hot pot base how to do
Raw material preparation:
Main ingredients: corn, green bamboo shoots, bamboo, fresh mushrooms, hairy crabs, (not necessarily Yangcheng Lake as long as it is a clean lake long are not bad) green shrimp, lotus root, as long as you can eat hot pot can be shabu something theoretically can be greeted.
Accessories: lantern peppers, hot pot base, onion, ginger, garlic, pepper, cardamom, coriander, cumin, cooking oil, chicken broth practice:
1, the main ingredients will be washed, green asparagus cut strips, bamboo soaked in warm water to open and cut the section, lotus root I millet can be cut with the same as the flower of the slices, corn cut into sections. Fresh shiitake mushrooms on the cut flowers, are processed and ready to use.
2, prepare a large glass pot, will be ready to eat the raw materials washed in accordance with the degree of resistance to cook from the bottom up yard, I generally in accordance with the mushrooms, corn, bamboo shoots, bamboo shoots, fresh shiitake mushrooms, lotus root slices, hairy crabs, large shrimp, the order of the bottom up yard.
3, another find a frying pan into the appropriate amount of cooking oil will be peppers, scallions, ginger, garlic into the aroma, into the hot pot base stir fry until scattered can be.
4, a large pot on high heat, put the chicken broth material, will be bursting incense hot pot base poured on the yards of good ingredients. If there is residue in the pot you can add a little water to rinse and pour into the pot, do not waste ah.
5, and then add cooking oil to the lantern peppers separately burst incense and pour into the cauldron. Cover the pot with a lid and bring to a boil.
6, cauldron soup boil a minute after you can turn off the fire, this pot insulation is very good simmer for about 5 minutes to eat.
What is the difference between risotto and spicy hot pot
Spicy hot pot
Fried, no soup
Originally from Chongqing, by the Sichuan and Chongqing local spicy flavor fusion. Spicy hot pot originated from the Tujia flavor, is the local people's home practice, characterized by numbness, spiciness, freshness, aroma, oil, and mixing.
Now spicy hot pot all over the country, and can be integrated into the local terroir flavor, join the improved production. Spicy hot pot is rich in flavor, spicy and fragrant, can bring people great taste buds stimulation and enjoyment. Spicy hot pot ingredients are also unique, not only general vegetables, such as broccoli, and a variety of meat, seafood and so on. Nutritionally balanced, colorful. Traditional spicy hot pot in the folk, usually also add some wild game, so that people enjoy it more. The cooking method leads to spicy hot pot out of the pot, the pot is almost no soup, the ingredients are fried, so the aroma is strong.
Chongcai
Cooked, with soup
Originating in Chengdu, it is a Han Chinese snack with Sichuan and Chongqing characteristics. Prepare a pot of spicy and flavorful broth, cook the dish in a bamboo spoon, cook it in the pot, and then serve it in a bowl, scooping up another spoonful of broth and adding seasonings along the way.
The risotto is a unique branch of the hot pot, where we have to thank the people of Sichuan first, in terms of food innovation, for the development of China's food and beverage has made a lot of contributions. Risotto is improved on the basis of hot pot, and spicy hot is also different, the process of making risotto, to prepare a pot of spicy and fresh soup, the dishes to be served in a bamboo spoon, a spoonful of a copy of the soup, placed in the prepared soup to cook. When it comes out of the pot, the dish is put into a bowl with the appropriate soup and served with a variety of concocted sauces, which are delicious. The choice of ingredients for risotto is also very wide, but not as universal as the spicy hot pot selection.
In general, the difference between spicy hot pot and risotto, from the appearance of spicy hot pot does not contain soup, or dry, risotto in a lot of soup. The ingredients of risotto in the pill and vegetables are the main content, not as rich as spicy hot pot. Spicy hot pot is rich in flavor after the pot, risotto is slightly lighter.
Nutritional value of spicy hot pot
Nutritional value of lettuce
The nutritional composition of green bamboo shoots is a lot of nutrients, including protein, fat, sugar, ash, vitamin A original, vitamin B1, vitamin B2, vitamin c, calcium, phosphorus, iron, potassium, magnesium, silicon, etc. and dietary fiber, so it can enhance the development of bones, hair, skin, and help the growth of people. Eating more is easy to catch fire and has an effect on eyesight. Green bamboo shoots stem and leaves contain lettuce, bitter flavor, high-temperature drought bitter taste, can enhance gastric juice, stimulate digestion, enhance appetite, and has the role of analgesic and hypnotic.
Nutritional value of spicy hot pot
Nutritional value of lotus root
Lotus root contains starch, protein, asparagine, vitamin C, and oxidase components, the sugar content is also very high, eating raw fresh lotus root can clear the heat and relieve the annoyance, quench the thirst and stop vomiting; such as fresh lotus root squeeze juice, the efficacy of the more so, cooked lotus root sweet and warm, can be healthy spleen, stomach and blood, heart, it is the main complement to the five viscera, with the elimination of food, It has the effect of quenching thirst and generating fluids.
Nutritional value of enoki mushrooms
Enoki mushrooms contain a full range of essential amino acid components, including lysine and arginine content is particularly rich, and zinc content is relatively high, on the enhancement of intelligence, especially for children's height and intellectual development has a good role, known as the "wisdom of mushrooms".