The ingredients of seafood hotpot are as follows:

Vegetables: spinach, chrysanthemum, coriander, lettuce leaves, pea sprouts, broccoli, green leafy lettuce, rape, etc.

bacteria and algae: mushrooms, auricularia auricula, kelp, Flammulina velutipes, etc.

potatoes: sweet potato, potato, yam, taro, etc. Bean products: bean curd, frozen bean curd, bean curd skin, yuba, gluten, etc.

Meat: lean beef slices, mutton, fish and shrimp, chicken slices, tripe, duck blood, etc.

others: lunch meat, ham sausage, fish balls, shrimp balls, crab sticks, etc.

Vegetables

should be the food with the largest variety and quantity, and it is best to give consideration to all kinds of vegetables, and there must be green leafy vegetables that are beneficial to health: spinach, chrysanthemum, coriander, lettuce leaves, pea seedlings, broccoli, green leafy lettuce, rape and so on. Then choose some light-colored vegetables according to your preference, such as Chinese cabbage, wax gourd, white radish, bamboo shoots and so on.

bacteria and algae

you can also order more mushrooms, fungus and kelp. Many hot pot restaurants have mushroom platters, so you might as well order one, and you can eat several kinds of mushrooms at a time.

Potatoes

Sweet potatoes, potatoes, yams and taro are the main points, and it is much better to rinse them out together as the staple food than to have a shortcake, fried steamed bread and white noodles after eating hot pot.

Bean products

Tofu, frozen tofu and tofu skin are all very suitable for boiling and eating, but it should be noted that oil bean bubbles and fried yuba are all high in fat.

In winter, when the weather is cold and the temperature drops, you should eat more foods that astringe the yin and protect the yang. Such as: beef, mutton, chicken, mushrooms and other hot raw materials to regulate body temperature. Seasoning can be pepper, pepper and ginger. Because there are not many fresh vegetables in winter, it is easy to cause vitamin deficiency.

More carrots, spinach, bean sprouts, etc. should be used in hot pot materials. Hot pot soup should be rich and fresh in juice, deep and mellow in color, highlighting the original flavor, and should not be eaten with cold drinks and raw and cold food. Hot ingredients should be used in winter, which is a major principle of hot pot materials.

Pay attention to food collocation when eating hot pot. Vegetables contain a lot of vitamins and chlorophyll. When eating hot pot, putting more vegetables can not only eliminate greasy food, but also supplement the deficiency of human vitamins, as well as cool, detoxify and remove fire. The order of rinsing hot pot is very particular. It is best to drink half a cup of fresh juice before eating, then eat vegetables and then meat. In this way, we can make rational use of food nutrition, reduce gastrointestinal burden and achieve the goal of healthy eating.

The choice of food materials should be natural and fresh, varied, multi-vegetarian, less meat and both mushroom and potato. In other words, more vegetables, potatoes, fungi and bean products, less meat and semi-finished products.

the cooking method of seafood chafing dish: mainly on the soup, it should be properly mixed with soy sauce such as light soy sauce, dark soy sauce, oyster sauce, fish sauce and American soy sauce, and then add a little monosodium glutamate, rock sugar, coriander, tsaoko and fragrant leaves to boil. If you want to add flavor, you can also put some dried seaweed, preserved eggs, ginseng and so on. There is such a good hanging soup, and then rinse fresh seafood such as abalone, fresh shrimp, live crab, cuttlefish and shellfish, which will surely be fragrant in your mouth.