Old Beijing Shabu Shabu is actually hot pot, but it is a more famous way to eat hot pot, at least in the north, and there are certain ways to make Old Beijing Shabu Shabu, which are worth learning, so let's learn more about Old Beijing Shabu Shabu.
Old Beijing Shabu Shabu
Old Beijing Shabu Shabu is relatively famous, and it is especially comfortable to eat in winter.
Shabu shabu hot pot add the right amount of boiling water, put in all the ingredients of the pot and wait for the water to boil again to shabu shabu. Place the sesame paste in a large bowl, add a good amount of warm water, stir in one direction with a spoon to blend the sesame paste and water into a thick paste, continue to add warm water and blend again with a spoon. When the spoon is lifted, the sesame paste will run down the wall of the spoon, but there will still be a thick layer of sesame paste on the spoon. Add the fermented bean curd sauce, oyster sauce, chives, sesame oil, salt and sugar to the sesame paste and mix well.
medium heat heating frying pan in the oil to 80% heat, small bowl of dried chili peppers, the hot oil dripping on the dried chili peppers made of chili oil on the table, eat according to taste dripping in the dipping sauces on the mix evenly. Remove the tendon of lamb, according to the direction perpendicular to the muscle fibers with a fast knife into thin slices 1mm thick, yard in the dish. Pre-thaw frozen tofu and cut into 4cm square 0.5cm thick slices. Soak the vermicelli in warm water for 10 minutes until softened. Then it's ready to cook.
Old Beijing Shabu Shabu Dip
Old Beijing Shabu Shabu is all about the dipping sauce, and it's important that the dipping sauce is good.
Ingredients: peanut butter, chive paste, soy sauce, sugar, fermented bean curd, shrimp oil, cooking wine, warm water. Take a clean basin, put in 300g of peanut butter and stir well with a spoon. Add equal amount of lukewarm water, stir to form a homogeneous peanut paste without particles, when ready, scoop up a spoonful that can form a line and drip down continuously, add 50g of soy sauce, stir to mix well. Stir 3 pieces of curd into a paste with chopsticks, add a few spoonfuls of peanut paste and stir well to dilute. Then pour the tuned curd paste into the peanut paste and mix well, add 25g of sugar and stir well, add 100g of chive flower sauce, mix well, add 25g of shrimp oil, stir well, and finally add 25g of cooking wine to mix well, the dipping sauce is complete.
In fact, the traditional Old Beijing shabu-shabu dipping sauce is relatively simple, consisting mainly of lamb, beef lily, cabbage, vermicelli, and frozen tofu. Nowadays, restaurants have enriched the shabu-shabu ingredients so much that you can make your own shabu-shabu at home and add your favorite ingredients.
Old Beijing Shabu Shabu Ingredients
Old Beijing Shabu Shabu is a famous hot pot, but many people don't know how to prepare the ingredients.
Preparation materials: 1000 grams of sliced lamb, one potato, 500 grams of artemisia stalks, 500 grams of oleaginous vegetables, 100 grams of dried seaweed, 100 grams of dried vermicelli, 50 grams of dried fungus, half a bowl of sesame sauce, 6 pickled peppers, two pieces of pickled ginger, one piece of pickled garlic, a spoonful of homemade spicy soybean paste, 5 grams of salt, 6 red dates, 20 goji berries, 20 peppercorns, a small onion, and a section of green onion.
Shabu shabu lamb is best paired with some cool and sweet and flat vegetables, which can prevent fire. Cool vegetables include winter melon, spinach, cabbage, enoki mushrooms, mushrooms, lotus root, wild rice, bamboo shoots, etc. Potatoes and shiitake mushrooms are the best vegetables. When shabu-shabu is served in soup, ginger can be added to the soup. Lamb tonifies the yang and warms the body, while ginger drives away the cold and keeps the body warm, adding warmth to the warmth, and at the same time driving away evil spirits and curing cold and abdominal pain. After eating shabu-shabu, do not eat cold drinks or chilled fruits. For people whose gastrointestinal function is not good enough, it is very easy to cause indigestion and various discomforts.
The correct way to eat Old Beijing Shabu Shabu
Old Beijing Shabu Shabu is more delicious, but many people will not eat it.
Cut the tender lamb into large thin slices; soak the vermicelli in water and cut it into sections; choose and wash the cabbage, cut it into chunks, choose the cilantro and cut it into sections, put the sesame paste, curd, chive flowers, vinegar, sugar and garlic, soy sauce, marinated shrimp oil, cilantro sections into the plate, add fresh soup to the hot pot, light the fire on the table, and then when the soup in the pot comes to a boil, put in the chopped scallions, shredded ginger, dried shrimp, and boil it to taste, and then shabu-shabu it with chopsticks in a pot. Put the condiments in a bowl and eat as you go. Finally, put cabbage and vermicelli into the pot, and wait for the cabbage and vermicelli to be eaten as soup.
Generally speaking, the shabu-shabu meat is put directly into the dipping sauce, but the authentic way of eating is not so, you have to put the shabu-shabu lamb on a small plate, according to their own mouth with a spoon to scoop the dipping sauce on the meat, so that the lamb broth does not drip into the sesame sauce, even if you eat the last flavor will still be the same as the first bite. And to cut the lamb into thin slices rolled up, with the hand pick up will not fall apart, can be neatly arranged in the plate inside, this is a qualified plate of hand-cut lamb.