First of all, the unique pot bottom is the key to making Huai Shan Bao. The bottom of the pot cooked with Muslim sauce is delicious, rich and unique. In the process of making the bottom of the pot, you can add some seafood flavors such as scallops and shrimp skins to make the bottom of the pot more delicious. At the same time, when cooking the bottom of the pot, it is also necessary to master the heat to ensure that the bottom of the pot tastes delicate and does not stick to the pot.
Secondly, seafood is an indispensable ingredient for making Huai Shan Bao. There are many kinds of seafood to choose from, such as lobster, abalone and clam, which can be freely matched according to personal taste. In the process of cooking seafood, we should be careful not to overcook it to keep the delicious taste of seafood, and we can mix dipping materials according to our own preferences to achieve the best taste effect.
Finally, fresh seasonal vegetables are also designated delicacies to decorate Huai Shan Bao. For example, fresh vegetables such as tomatoes, lettuce and Chinese cabbage can increase the nutritional elements in the pot during cooking, and also balance the taste, making the whole dish more abundant. At the same time, you can also add appropriate amount of tofu, Flammulina velutipes and other ingredients according to your own preferences to increase the taste level of Huai Shan Bao.
Generally speaking, Huai Shan Bao has a unique flavor and taste with the bottom of the pot cooked with Muslim sauce, delicious seafood and fresh seasonal vegetables as the main ingredients. Only by mastering the cooking skills of the bottom of the pot and choosing suitable seafood and vegetables can we make a more delicious Huai Shan Bao.