technology: the ingredients of hotpot shacha seafood rinse meat: main ingredients: 1 live lobster (weighing about 15g), 12 fresh abalone in original shell, 2g small mussel in original shell, 2g fresh Sole in original shell, 15g fresh snail meat and 1g fresh salmon meat.
auxiliary materials: 15g of lettuce leaves, 15g of auricularia auricula, 15g of pea seedlings, 15g of water spinach, 15g of fresh mushrooms, 15g of green garlic, 5g of shredded red pepper and 2g of coriander leaves. (prepare 5g of "dry ice")
Seasoning: 2g of sand tea sauce, 75g of sesame sauce, 15g of red pepper, 3g of sugar, 7g of refined salt, 5g of monosodium glutamate, 1g of cooked chicken oil and 15g of soup. The characteristics of shacha seafood rinse meat: shacha is fragrant, fresh, salty and slightly spicy, slightly sweet, and the soup is brown and yellow. Teach you how to cook seafood with sand tea, and how to cook seafood with sand tea is delicious. 1. Wash the shell of lobster, unscrew the head, cut off the tail with a knife, split the shrimp body from the back with a knife, take out the shrimp meat (connected with the abdominal armor), remove the fins from the body armor and scrub it clean. Put the lobster head into the wooden "lobster boat" and put it against the railing. The shrimp tail is placed at the stern, and the shrimp body armor is buckled on the deck of the boat. Change the shrimp meat into shrimp meat slices according to the meat pattern, cut each slice into large slices with a blade, code them on the body armor in turn, hang the center of the small fish net on the fence, and float around the shrimp with the fishing net to cover the shrimp meat. Take out the abalone meat, remove impurities, brush the black film on the skin with soda water, wash it, put it in the original shell that has been cleaned, and put it into the plate. Brush clean the shells of the original shell fresh Sole and mussel, and put them into plates in different sizes. Slice the snail meat with a blade, and change the salmon meat and water-hair skin into slices with a length of 6 cm and a width of 3 cm, and put them into plates respectively. Sprinkle lettuce leaves on each dish. Wash lettuce leaves, cabbage heart, pea seedlings, water spinach and fresh Tricholoma, drain all the water and put them into a plate. Cut the green garlic into 5cm pieces and put them into the plate, and wrap them with red pepper shreds. 2. Mix the sand tea sauce, sesame sauce, red pepper, white sugar, refined salt, monosodium glutamate and cooked chicken oil and divide them into two bowls, one of which is filled with 5g of top soup, and put them into 1 small dishes. The other bowl and the top soup are boiled in a pot to give off fragrance, and filtered into 1 alcohol stoves for single consumption with fine grates, and covered. 3. Take the prepared dry ice out of the sealed keg of the freezer and put it under the deck of the lobster boat. Put the lobster boat table in the center and surround it with six dishes. Dishes of seafood raw materials are placed between every two plates. Light 1 single-food alcohol stoves on the table, put them on the stove, boil the soup in the pot, put the saucer of sand tea sauce aside, rinse it while eating, and dip it in sand tea sauce seasoning when eating. There is white gas coming out of the boat on the table, and the fog fills the air, if you enter a fairyland.
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Ingredients
1 live emperor crab (about 1g, if there is no emperor crab, it can be replaced by mussel), 2g live metapenaeus ensis, 2g fresh oyster in original shell, 2g sand clam in original shell, 15g fresh whitebait, 15g sliced white eel and 15g oily fish maw (.
Note: Shacha Shuan rou, curry Shuan rou and spicy Shuan rou can be used for reference in raw materials. A detailed introduction to the cuisine and function of the assorted hot pot with milk soup: hot pot recipe
Making materials of the assorted hot pot with milk soup: main ingredients: 25ml of milk, 25ml of broth, 1g of prawns, proper amount of crab legs, 2 mushrooms, 1g of cabbage, 5g of fans, 5g of broccoli and 1g of mushroom essence
Accessories: hotpot rinse with proper amount of assorted milk soup. After the vegetables are cooked, the milk completely penetrates into the vegetables, and it will go down in one bite. The fragrant taste of the milk and the faint salty taste of the vegetables make people eat again and again, and they can't stop chopsticks. And after eating hot pot, the soup base is a delicious soup. Teach you how to make a small hot pot with mixed milk soup. How to make a small hot pot with mixed milk soup is delicious. Preparation time: 1 minutes. Cooking time: 15 minutes. 1. Wash fresh shrimp and cabbage, slice chicken breast, cut broccoli into pieces, and cut fresh mushrooms into crosses for later use. 2. Never use aluminum pot in boiling milk, aluminum pot will change chemically with milk. Boil the broth and milk as the bottom of the pot. After boiling, you can rinse it according to the conventional method. Tip: Because milk itself is rich in calcium and minerals, meat can fully absorb nutrients when boiled in it, so the nutritional value of milk hot pot is relatively high, and ladies can also achieve skin rejuvenation after eating it. In addition, milk itself has the effect of nourishing and warming the stomach, and after eating it, you will feel that your face is ruddy than before. The way to make dangshen fresh fish pot introduces the cuisines and functions in detail: hot pot recipe
The materials for making dangshen fresh fish pot: Ingredients: 1 fresh fish (about 4g), 1 section of ginger with 12g of dangshen, 2 onions and 1 tsp of salt. Features of dangshen fresh fish pot: invigorating middle energizer, harmonizing stomach qi, promoting nerve conduction, teaching you how to make dangshen fresh fish pot, and how to make it delicious. 1. 2. Codonopsis pilosula rushed through the water, put it into the soup pot, add 4 bowls of water to boil, and cook the soup on low heat for about 2 minutes. 3. Wash ginger, shred, wash onion and cut into sections. 4. Add the fish to the pot, add shredded ginger, change to medium heat and cook until the fish is cooked and tender, add onion and salt, and boil it again to turn off the fire. Tips:
it is suitable for all seasons. It can be cooked with fresh fish that is abundant in the season with seasonal changes. Can be eaten once or twice a week. A detailed introduction to the cuisine and functions of Sanxian Tofu Hotpot: Hotpot Recipe
The ingredients of Sanxian Tofu Hotpot are: 1,25g tender tofu, 5g snakehead, 25g dried seaweed, 25g sandwich pig head, 5g water-soaked mushrooms, 15g winter bamboo shoots and 25g tower cabbage. Seasoning selection: 25g of yellow rice wine, 1g of refined salt, 5g of monosodium glutamate, 3g of minced onion and ginger, 5g of lard and 125g of broth. Teach you how to make a three-fresh tofu hot pot. How to make a three-fresh tofu hot pot is delicious. 1. Cut the tender tofu into 3 cm square pieces with a knife, put it in a porcelain enamel basin, add a little water, and put it in the refrigerator (-18 degrees) for quick freezing. After 5 hours, it will become frozen tofu. Take it out for natural thawing. 2. Wash the cabbage and drain the water; Cut the sweater off the winter bamboo shoots and cut them into thin slices 3 cm long and 1.5 cm wide; Cut off the roots and pedicels of mushrooms and wash them; Wash the dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (2g), steam it in a steamer for 3min, and take it out for later use. 3. Scrape the snakehead to scale, cut open the internal organs, wash the gills, cut off the fish head, and remove the back bones to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a plate. 4, heat the pot, let go of the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into the pot, cook yellow wine, add broth and sandwich meat, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine bone into the original soup, boil for 15 minutes, that is, filter the fish residue with a leaky sieve, discard it, add mushrooms, meat slices, dried shrimps, fish slices, frozen tofu blocks and winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into the hot pot, and finally put it in the tower, then serve and light the hot pot for eating. The method of soft-shelled turtle hot pot introduces the cuisines and functions in detail: hot pot recipe
Making materials of soft-shelled turtle hot pot: main ingredients: 1 soft-shelled turtle, 1g of Chinese cabbage, 1g of wax gourd and 1g of white radish.
auxiliary materials: 5g of onion, 5g of ginger, 5g of pepper, 2 pieces of medlar and 3g of boiled water.
seasoning: 1 grams of refined oil, 1 grams of monosodium glutamate, 2 grams of chicken essence, 2 grams of cooking wine, and 1 jujubes teach you how to make turtle hot pot, and how to make turtle hot pot is delicious. (1) Cut ginger onion into filaments 7 cm long and 2 mm thick. (2) Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4 cm square pieces, and put it in a soup pot and soak it in water for later use. (3) Cut Chinese cabbage, white gourd and white radish into pieces with a length of 5cm and a thickness of 5mm, put them into a hot pot basin, add shredded ginger and onion, monosodium glutamate, red dates, medlar, chicken essence, pepper, cooking wine mixed with boiled water, put turtles, and pour refined oil on the stage.