Spicy incense pot originated in Chongqing, which is characterized by melting hemp, spicy and fragrant in one pot. It is mixed with meat and vegetables, which is spicy and fragrant. It seems that ingredients from all over the world are mixed in a pot, just like mixing colors together. Spicy incense pot has a unique spicy but not dry, fresh but not fishy, long aftertaste.
Here are the detailed steps for everyone, and interested friends will try it.
Ingredients: prawn, cauliflower, mushroom, asparagus, lotus root and onion.
Accessories: ginger, garlic, dried peppers and shallots.
Seasoning: green pepper, chafing dish base, cooking wine, soy sauce, salt, chicken powder, pepper and sugar.
1. Start preparing the ingredients.
Prepare 300 grams of prawns, pick out shrimp lines with toothpicks, and cut off shrimp whiskers, shrimp guns and shrimp legs. These parts are easy to burn, which affects the appearance and taste. Wash them for later use.
Prepare half a cauliflower and cut it into even small pieces for use.
Prepare some mushrooms, cut off the roots first, and then slice them for later use.
Prepare some asparagus and cut it into sections with an oblique knife for later use.
Prepare half a lotus root and slice it together for later use.
Prepare an onion, slice it and catch it for later use.
3. Start preparing auxiliary materials.
Prepare a slice of ginger and cut it into diced ginger.
Prepare some garlic, cut it into small pieces for use, and then grab a handful of dried peppers for use.
Prepare a few shallots, cut them into sections, put them in a basin filled with clear water, and soak them for 10 minutes.
Let's start cooking.
First, blanch the ingredients in water, boil the water in the pot, add a little salt and vegetable oil, boil the water with strong fire, pour in the cut ingredients, blanch for about 1 minute, then pour out the ingredients after cutting, rinse them with clear water and let them cool for later use. Clear water can cool down faster and keep the dishes crisp.
Tip: When blanching, add vegetable oil and salt to improve the bottom taste of ingredients, and the color will be brighter.
Then we fry prawns, burn oil in the pan, when the oil temperature is 50% hot (slightly smoky), add prawns and fry for 40 seconds, and when the surface is golden, pour out prawns.
Reheat the oil in the pot. When the oil is hot, add a handful of green peppers, pour in the prepared auxiliary materials, turn down the heat to make it spicy, add 10g chafing dish seasoning, and stir fry quickly to melt the seasoning.
Stir-fry prawns and other ingredients evenly, and pour cooking wine 10g and light soy sauce 10g from the pot. When the cooking wine is heated and volatilized, it can take away the fishy smell, then pour in the prepared onion, stir-fry the onion with high fire, then season in the pot, add 2g of salt, chicken powder 1g, pepper powder 1g and a little sugar, and then pour in.
Finally, add onions and sprinkle with white sesame seeds, and you can serve.
Ok, a spicy and delicious incense pot is ready.
Pay attention to punk, there are simple and practical dishes for your reference every day ~