The reason why shabu-shabu is not as tasty as in a restaurant is that there is no pot base for shabu-shabu in the house. Wherever shabu-shabu is served, the pot base is generally the key to the success of a hotpot restaurant. Restaurant shabu-shabu is usually served first, and the waiter will scoop up a spoonful of soup for the guests to savor. Restaurant shabu shabu pots are usually boiled in advance, with a lot of seasonings added to enhance freshness and flavor. The lamb bones or other meat ingredients are chosen to be simmered, usually for at least three or four hours. So the soup base of the restaurant is usually milky white, and will add some Chinese herbs in it. The flavor is naturally mellow.

Home shabu-shabu buy hot pot base, naturally, can not catch up with the restaurant boiled. And you can't rule out the possibility that there are "bad businesses" that add food additives to the hot pot base to make it fresher.

2. The source of mutton

Restaurants are usually purchasing their own because of the large amount of mutton. There are also many stores that offer hand-cut lamb, which is naturally of better quality than the lamb rolls we buy outside. Even the same lamb rolls, because the ones bought at home are frozen for an unknown period of time, even if they are freshly shaved. The vendors will also add water to it to increase the portion size. This naturally affects the flavor of the lamb. And restaurants generally choose to planing themselves, so this aspect is better than at home.

3. Lamb dipping sauce

Lamb dipping sauce in restaurants is generally the chef after a long period of practice, summarized the recipe and proportion. So the flavor is a little stronger, and the texture will be much better.

Home generally want to save trouble, most buy ready-made seasoning. Or even if you mix it yourself, because of the proportion, it is difficult to reach the level of the restaurant.

These are the reasons, in my opinion, why shabu-shabu at home is not as good as in restaurants.

How to make shabu-shabu at home that's comparable to a restaurant

Because I like shabu-shabu and I've had the experience of cooking it, I've come up with a few ways to make shabu-shabu at home that are comparable to a restaurant, and I'd like to share them with you:

Soup base productionI think the key to a good shabu-shabu meal is the soup base, but there aren't as many ingredients as there are in a restaurant at home, so I can't possibly boil several pot bases to make a meal that tastes as good as a hotel. several pot bases for a meal of shabu-shabu. So I found a solution. Buy a fresh crucian carp, wash it and remove the internal organs and gills, and make sure to scrape the black membrane inside the belly. Fry the carp in a pan on both sides until golden, then cook the cooking wine to remove the fishy smell, a few drops of vinegar to enhance the freshness. Pour boiling water, simmer for a few minutes, put into the hot pot to make soup base. Open UC Browser View More Images This soup base can be seasoned with chunks of onion and ginger, as well as pepper. Using it for shabu-shabu is no less than a restaurant's pot base, because fish and lamb together are just fresh! Another option is to choose a bouillabaisse for the base soup, which is simpler and less messy, but still tastes good.

2. Preparation of dipping sauces

The traditional dipping sauces for shabu shabu are three: sesame paste, chive paste, and tofu milk. The key to making the sauce is to creek the sesame sauce, so you can give up the traditional creeking sesame sauce with water. You can choose to creek sesame sauce with three kinds of oil. Mustard oil, sesame oil, chili oil, to add little by little to the sesame sauce, the sesame sauce creek until the surface of the lubricating oil bright, with chopsticks picked up into a straight line flow as good. So that out of the sesame sauce, spicy, fresh, fragrant with, with it plus curd and chives tuned dipping, flavor unique, not less than the taste of the restaurant. This is a hot pot restaurant chef, passed on to me. You may wish to try, the proportion can be mastered according to their own taste.