Sisheng Hot Pot

Ingredients: 1g of chicken breast, 5g of shredded ginger, 1g of chicken gizzard, 2g of Shaoxing wine, 1g of shrimps, 3g of refined salt, 1g of pork loin, 2g of monosodium glutamate, 15g of shredded Chinese cabbage, 1 small dish of spicy soy sauce, 15g of pea seedlings, 1 small dish of shrimp oil and brine. Put the shrimps in another disk and spread them out. Take 4 washed vegetable leaves, drop them with boiling water, let them cool, and cover them on the four raw meat dishes.

2. Put shredded Chinese cabbage, pea sprouts, fried dough sticks, fried vermicelli, shredded onion and shredded ginger into the dish respectively.

3. Set the wok on high fire, scoop in 1g of clear soup, add the sliced winter bamboo shoots, potherb mustard and refined salt, boil and skim off the froth, then add monosodium glutamate and pour into the hot pot.

4. Remove the leaves from the dish of "Four Raw Meat" and pour Shao wine on them respectively, and serve them together with shredded Chinese cabbage, pea sprouts, fried dough sticks, vermicelli, hot pot and seasonings. Healthy and gentle hot pot

Ingredients: 1ml of Nestle milk, 1ml of stock, 4 fresh shrimps, sliced fish, 5g of chicken breast, half an onion, several fresh mushrooms, half a carrot, appropriate amount of peas and appropriate amount of corn shoots. 2 teaspoons of Nestle Meiji Chicken Essence and 1 piece of Nestle Chicken Soup.

Practice: 1. Wash the fresh shrimp, slice the chicken breast, slice the carrot, and cut the fresh mushrooms into crosses for later use.

2. Boil the broth and Nestle fat-free milk as the bottom of the pot, and add all the materials and seasonings.

Tip: The delicious secret of Hong Kong-style restaurants: Professional chefs usually add Nestle light milk to the bottom of hot pot soup to make the whole pot soup smooth and mellow, especially Nestle light milk is sugar-free and low-fat, which can not only increase the flavor of hot pot, but also relieve greasy and have the effect of losing weight. Never use aluminum pot in boiling milk, aluminum pot will change chemically with milk.

Vegetarian hot pot ingredients:

1 cups of vegetarian soup, 1 Chinese cabbage, 2 pieces of tofu, 4 corn shoots, 1 handful of Flammulina velutipes, several mushrooms, an appropriate amount of Pleurotus geesteranus, several pieces of oily tofu, 1 handful of green arrow shoots, several flowers of Flammulina velutipes, and other vegetarian hot pot ingredients

Practice: 1. Cut tofu into pieces and fry them in an oil pan until both sides are browned. 2. Add the cabbage to the vegetarian soup and cook it slightly. Other ingredients can be cooked in the pot one after another. Dip in the sauce, sand tea sauce, coriander powder, pepper, soy sauce, instant hot pot ingredients, bamboo shoots, and yuba. Precautions: Vegetarian hot pot often becomes mushy after boiling, mainly because of the added tofu. This situation can be avoided by frying the tofu before entering the pot. Precautions: Wash several mushrooms, 15g soybean sprouts, 1 red dates and 1 apple, peel off several cabbage leaves, and cut 1/4 carrot into pieces. The above materials are put into a pot, covered with water, boiled for 2-3 minutes, and the soup is filtered out. In addition to self-cooking, vegetarian soup powder is sold in the market, and it is also convenient to add it directly to boiling water. Allusions Modern people attach importance to health preservation and health. Generally, hot pot is high in meat and calories, but it has a health burden although it is delicious. Vegetarian hot pot keeps the delicacy of hot pot and takes care of health, making it another choice for modern hot pot families.

healthy Yuanyang hotpot ingredients:

a black-bone chicken over 8g, 3 liters of mineral water, 15g of fragrant rice from Thailand Palace, yellow millet (optional), lettuce, mushrooms, quail eggs, cherry tomatoes and dried roses

Practice:

1. Soak rice

Take 15g of fragrant rice from Thailand Palace.

2. Boil the chicken soup:

1. Slaughter the black-bone chicken, rinse it with flowing water until the blood inside the chicken flows out, soak it in boiling water for 3 minutes, and then take it out and wash it.

2. Method A: Put the black-bone chicken, 3 liters of purified water and ginger into a Philips rice cooker, cook for 2 hours with the soup boiling function, then filter to get the soup and let it cool.

method b: or use flowing water to remove the blood stained pork bones, black-bone chicken and beef, and then put it in a pan heated by Philips induction cooker with purified water (the ratio of bone to water is 1: 1). Bring the soup to a boil, skim the foam from the noodle soup, add the onion and ginger cooking wine, cover it and simmer for more than 2 hours until the soup is muddy and white.

Three-step porridge cooking:

Put half of the cold chicken soup (1.5 liters), fragrant rice and yellow millet (optional) into a Philips rice cooker, and cook for 2-4 hours with the porridge cooking function until the fragrant rice is broken. In order to prevent porridge from sticking to the pot, it can be stirred twice in the middle.

fourth, health fragrant rice porridge hot pot bottom

pour fragrant rice porridge into the Yuanyang hot pot basin, and put goldfish cut with cherry tomatoes on the porridge noodles.

Rinsing: Rinsing seafood and corn cob is the best, followed by vegetarian dishes. Porridge hot pot must be rinsed with meat dishes first, and then with vegetarian dishes after eating almost, otherwise there will be too much water in the vegetables, which will affect the taste of porridge.

5. Black-bone chicken and rose beauty hot pot bottom:

Black-bone chicken, mushrooms and the remaining chicken soup are put into a Yuanyang hot pot basin, and seasoned with salt. Put some white rabbits made of quail eggs on the black-bone chicken. Finally, sprinkle with medlar and dried roses.

rinse food: chicken slices, fish fillets, mushrooms, tofu, soybean skin, yuba, yam, green vegetables, bitter gourd, bamboo shoots and winter melon

Dishes: can be mixed with various flavors such as sand tea sauce, sesame sauce, garlic paste and seafood sauce.

Hot pot material around the stove:

Hot pot material: 1/2 piece, 2 pieces of corn, 1 pig blood cake, 4 pieces of golden velvet, 1 tomato, 1/2 kg of lettuce, 1 cauliflower, 1/2 kg of radish, 1/2 kg of bean sprouts, 2 pieces of Sichuan food, 2 pieces of winter flour, 1 box of meat, 1 box of pork slices, and seafood. 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of fine sugar, 1 tablespoon of minced garlic, 1 tablespoon of minced pepper, 2 tablespoons of chopped green onion, 1 tablespoon of peanut powder, 1 tablespoon of basil powder, 2 eggs, 1 tablespoon of Chili powder, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salad oil and 1/3 of sugar.

(2) Divide the material 2 into two parts, one for boiling and the other for roasting with marinade for 15 minutes.

(3) Heat the stock, and put a little of the material 1 into the pot until it is 9 minutes full. First, put half of the Chinese cabbage, Sichuan cuisine and tomatoes, add the seasoning 1 until it is cooked, and then put the material 4.

(4) After the water boils, add sliced meat, seafood, etc. according to personal preference. The meat slices are held with chopsticks and turned over on both sides, and the color turns white. If they are not red, they are cooked, and they can be eaten with the ingredients.

(5) Heat the pan on fire, cover it with aluminum foil (to prevent it from sticking to the pan), put a little cream on it to melt, then put the marinated meat slices on it, fry them on both sides and eat them. Seafood and other cooked foods can be roasted in the same way.

yam chafing dish ingredients:

2g of sugong pills, 2g of yam, 1 carrot, 3g of Flammulina velutipes, 1/2 kg of Artemisia scoparia, 7 red dates, 7 lotus seeds, 2g of Baishan pills, 2g of purple yam balls, 3 slices of ginger, 1 bowls of soup stock and 1 tsp of salt. Wash Flammulina velutipes and Artemisia scoparia, and cut off the tail root for later use.

2. Take a deep pot, first add the broth and ginger slices to boil over low fire, then add the yam and carrot from the first method and cook over low fire for 1 hour, and then add the rest materials (put them in the pot when you want to eat them) to boil the soup.

Tea chafing dish ingredients:

1/2 chicken, 1/2 kg Qingjiang vegetable, 1/2 kg spinach, 1 piece of tofu, a little celery, 1 tomato, 3 fresh mushrooms, a little green onion, a little carrot, 2 packages of seasoning A, 1/2 cup of seasoning B, 1 tsp of salt and 1/2 sugar.

(2) Put about 5 cups of water in the hot pot, bring it to a boil, add chicken pieces, add seasonings A and B, and cook for about 2 minutes, then add other hot pot ingredients. After cooking, you can eat it with the ingredients.

(3) The dipping material can be used as hot pot dipping material after being mixed evenly.

sheep scorpion hot pot material:

Pot bottom material: 3g of sheep spine (scorpion), 2g of lamb ribs, 5 slices of old ginger, 5 segments of green onions, 1g of garlic, 2 teaspoons of salt (1g), 1 teaspoon of chicken essence (5g), 1ml of soy sauce, 1 tablespoon of oil (15ml) and 1 stew. 1 piece of cinnamon, 5 pieces of astragalus, 1 piece of southern ginger, 2 pieces of Amomum villosum, 5 pieces of Lycium barbarum and 1 piece of Codonopsis pilosula. Rinsing materials: 1g of flour, 2g of potatoes, 3g of Pleurotus ostreatus, 5g of chrysanthemum morifolium, 2g of Chinese cabbage

Practice:

Bottom of the pot:

Sheep.

heat the oil in the wok to 5% heat over medium heat, add the old ginger slices, green onion segments and 5 garlic stir-fry until fragrant. Add enough cold water, lamb spine and lamb ribs, adjust to high fire, cover and cook until it is about to boil, add soy sauce without stirring, skim the floating foam after boiling, put the stew into seasoning bag and put it into soup, add the rest garlic and ginger slices, adjust to low fire and stew for 2 hours.

before serving, take out the seasoning bag, and put the soup into the hot pot. When it is boiled again, taste the sheep bones first and then rinse other materials.

Rinsing method:

Put the flour into a large bowl, add a little cold water, stir with chopsticks, add a little cold water again and stir again until the flour is flocculent, and a little dry powder remains in the bowl. Knead all the flocculent dough pieces together by hand, knead them repeatedly into a dough, and cover with plastic wrap to wake up for 1 minutes. Before serving, spread more thin noodles on the chopping board, roll the dough into large pieces with a thickness of .5cm, fold it up and down twice, and cut it into 1 pieces. When in use, shake off a piece of dough, stretch it to both sides with both hands, and pull it into wide noodles and cook it in a boiling soup pot.

wash and peel the potatoes and cut them into large pieces with a thickness of .3cm .. Wash Pleurotus ostreatus, tear it into small pieces and put it on a plate. Wash and plate chrysanthemum morifolium. Chinese cabbage: Take the leaves of Chinese cabbage, break them and put them into a small basket.

put the vermicelli into a pot, add enough cold water to soak it until it is soft, and then serve it on a plate.

live crucian carp hotpot

ingredients: raw materials preparation: live crucian carp, spinach, 1g, tender cabbage, 2g.

seasoning selection: 15g of refined salt, 6g of monosodium glutamate, 8g of sugar, 5g of balsamic vinegar, 25g of onion, 5g of Jiang Mo, 15g of cooking wine, 3g of pepper noodles and 2g of clear soup.

Practice: 1. Slaughter the live crucian carp, clean it up, blanch it with boiling water, take it out, rinse it off and put it in a hot pot.

2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is cooked with boiling water. Put them together in a hot pot.

3. Add soup to the hot pot, ignite and bring to a boil. Heat the lard with a large spoon and put it into the hot pot.

4. Put the salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine and pepper noodles into the hot pot. Bring the hot pot to a boil and serve it.

Shunde porridge hot pot Cantonese soup is famous all over the world, and Cantonese porridge is not to be outdone, especially Shunde. The combination of delicious fragrant porridge and rich chafing dish is another great creation contributed by Shunde people to greedy cats. The sweetness of various ingredients is blended into the fragrant rice porridge, which is the first in the world. Material:

Pot bottom material: 15g rice, 2 pork bones (about 6g), 2g chicken bones, 5 red dates, 2g ginger, dipping material: 5ml soy sauce, 1ml soy sauce, 25g white sugar, 5g coriander, 1 teaspoon (5ml) fish sauce, 1g fish bones, 5g white pepper and 1 Shaoxing rice wine. Rinsing materials: 1 mandarin fish, 4g cuttlefish, 5g pig fat, 1/3 teaspoon of salt (2g), 1 teaspoon of sesame oil (5ml), 1/2 teaspoon of white pepper (3g), 1 egg white, 1 tablespoon of raw flour (15g), 1 teaspoon of Shaoxing rice wine (5ml), and 3g of metapenaeus ensis. Baby cabbage 15g

method:

pot bottom method:

Wash pig bones and chicken bones separately, put them in a pot and add a proper amount of cold water to boil, take out the washed blood foam, put them in a casserole again, add cold water to boil, then adjust to a low fire and cover the pot for 1 hour to make a

bone soup.

clean the rice, put it in a big casserole, add 1ml of cold water, add 1ml of bone soup after boiling over high fire, continue to boil, stir with a wooden spoon for 1 minutes, then turn it to low fire and cover it for 3 minutes.

shred the ginger, wash the red dates, remove the core, and add them to the cooked porridge to enjoy the porridge hot pot.

Dipping method:

Heat the oil in the wok to 7% heat over medium heat, and add fish bones to fry until slightly yellow.

put fishbone, coriander, light soy sauce, light soy sauce, Shaoxing yellow wine, white sugar, white pepper and 1 cup of water in a boiling pot, boil it over high fire, then simmer for 3 minutes, filter out the dregs with a sieve, and put the soup into small bowls.

Chop shallots, and add chopped shallots, sand tea sauce and fish sauce to the seasoning juice according to your personal taste when you rinse hot pot.

Rinsing method:

Remove viscera, gills and scales from Siniperca chuatsi, put it horizontally on the chopping board, and push the sliced fish horizontally from the fish tail to the fish head with a knife, and then remove the fishbone slices. When slicing, the first knife is as deep as the skin of the fish, and the second knife cuts in at intervals of 2mm and cuts to the bottom. In this way, the whole fish is sliced, spread out and placed on the plate.

cuttlefish is peeled off the epidermis and fascia, chopped into cuttlefish paste with a meat mallet or the back of a knife, and chopped into minced pork. Mix cuttlefish paste and pig fat in a bowl, add white pepper, egg white, cornmeal, Shaoxing yellow wine and sesame oil, stir in one direction for a few times and add cold water until the minced meat is elastic, and make cuttlefish balls.

metapenaeus ensis, wash and plate. Beef tendon is cut into 3mm thin slices and put on the plate. Wash Sanhuang chicken, cut it into 4cm square pieces and put it on the plate.

wash watercress, remove yellow leaves and old stems, and plate. Mushrooms are pedicled, washed and served. Wash the baby cabbage, break the leaves and put them into a small bamboo basket to serve.

nourishing hot pot materials:

1 packet of Little Sheep clear soup hot pot bottom material, mushrooms, Tricholoma, chicken mushrooms, Pleurotus ostreatus, seafood balls, vermicelli, auricularia, kelp, bean gluten, bean curd skin, crisp tofu, frozen tofu, luncheon meat, rice cakes, Chinese cabbage, mutton, scallions, ginger slices, garlic and cumin.

tomato hot pot material:

pot bottom: 3.