Ingredients: Guiling paste powder, honey, sugar osmanthus (optional)
Utensils: 1 small bowl (for preparing Guiling paste powder), 1 non-stick pan (for cooking sugar osmanthus and turtle paste), 1 non-metal long-handled spoon (for stirring during the cooking process), 1 colander (for filtering sugar osmanthus residue)
Production process: < /p>
1) Put 2 spoons of sugar osmanthus into the non-stick pan;
2) Add cold water to the pan, about half the pan;
3) Add Stir the sweet-scented osmanthus and boil it over fire to make the sweet-scented osmanthus syrup;
4) Take three level spoons of Guiling paste powder and put it into a small bowl;
5) Slowly add cold water and stir the Guiling powder until It is a lump-free paste, it doesn’t matter if it is thinner, it can be adjusted into a small bowl full;
6) After boiling the sweet-scented osmanthus sugar water, simmer it over low heat for about 5 minutes;
7) Use Use a slotted spoon to remove the osmanthus sugar residue;
8) Pour the turtle powder paste into the boiling osmanthus sugar water, stir while pouring, stir evenly, continue stirring after boiling, and continue stirring after boiling;
9) Pour the cooked Guiling paste into a large glass bowl;
10) After natural cooling and solidification, cover it with plastic wrap and place it in the refrigerator.
You can buy everything in the supermarket^_^
I hope the above can help you. Thank you
Expert provided: /?action-viewnews-itemid-567
Hot pot is the first choice of delicacies in winter. It is fragrant, warm, nourishing and cold-repelling. Next Monday will be the traditional folk "toning for the winter". Tonifying is inseparable from food, so today I recommend several nourishing hot pots for you to "tonate for the winter".
The base of nourishing hot pot mainly uses "tonifying" raw materials, such as red dates, angelica, ginseng, wolfberry, Codonopsis pilosula and other supplements. In addition, hot-boiled dishes such as wild mushrooms and vegetarian dishes are also very nutritious. According to reports, the focus of nourishing hot pot is not eating the hot-boiled vegetables, but drinking the soup. For example, Koryo Train launched 8 Korean hot pots including spicy and sour kimchi hot pot, nourishing ginseng hot pot, yam seafood hot pot, and grouper udon hot pot. Xin Hakka Restaurant launched dragon bones, Tingzhou river chicken, and Liancheng white duck as the base of the pot. 3 types of Qingbu hotpot.
The nourishing hot pot is delicious, but the price is slightly high. Generally, the minimum per capita consumption is about 30 yuan, and the more expensive ones are 70 or 80 yuan. Compared with the consumption level of traditional hot pot, which is more than ten yuan per person, it can be regarded as a high price. Noblesse in hot pot.
Chongqing Hot Pot
Reason for searching for food: The feeling of spicy hotpot
Searching for restaurant: Sichuan Mengqing Hot Pot
Ingredients for the bottom of the pot: Authentic Chongqing hot pot is famous for its thick flavor and heavy oil. The traditional soup is prepared with Pixian spicy bean paste, Yongchuan tempeh, Ganzi butter, and Hanyuan peppercorns as raw materials. The store has launched a variety of nourishing hot pots, such as pocket duck hot pot, Tianma braised pigeon and mandarin duck hot pot, Tianma black chicken and mandarin duck hot pot, etc.
Features of the pot base: Take the pocket duck hotpot as an example. There are various tonics such as angelica root, dangshen, yam, and lotus seeds in the pot base. It costs 128 yuan. It comes with two meat and three vegetables, including vermicelli, enoki mushrooms, Crispy intestines, dumplings, dumplings, etc.
Taste: Chongqing hot pot brings the characteristics of spicy, spicy, fresh, fragrant and hot to the extreme, making it extremely spicy.
Nourishment effect: According to the principles of nutrition, the nutrients of various materials are dissolved in the soup through different materials, allowing diners to feel delicious and healthy at the same time.
How to eat with it: Chongqing hot pot is rich in ingredients, including birds and animals, all-encompassing and all-encompassing. Diners can choose to eat whatever they like. The firepower of the stove can be adjusted at will, and you can eat it as tender as you like or as crispy as you like. From the many seasonings in the pot or the sauce plate, diners can add or remove them at will according to their own tastes. subject to any restrictions. The meal time can be long or short, as long as the fire is on, it will still be delicious and warm to the heart.
In addition, there are many flavor dishes attached to Chongqing hot pot, which can be prepared with sesame oil, oyster sauce, cooked vegetable oil, soup, MSG, minced garlic, egg white, etc. You can dip the hot dishes into them to enjoy the mixture. Taste, and it reduces fire and promotes body fluids.
Beijing Style Shabu-Shabu Mutton
Reason for search: It has the northern style of mutton-shabu, and you can adjust the taste to your liking
Search for restaurant: Beijing Mutton Restaurant
Ingredients at the bottom of the pot: Beijing Mutton Restaurant has launched the "Whole Lamb Feast", which includes four dishes: salt-and-pepper lamb chops, toothpick lamb, fried onion lamb and red braised lamb. The star is the nourishing lamb bone soup hot pot with red dates, wolfberry, angelica root, Codonopsis pilosula, scallions and ginger as the base. Then, add lamb, lamb face, lamb heart, lamb liver, lamb lungs, lamb treasure, lamb whip, lamb loin, lamb tripe, vermicelli, tofu, sauce and Chinese cabbage.
Features of the pot bottom: the mutton is tender and fragrant, and the soup is hot and delicious. It can be eaten with various condiments and staple foods to perfect the flavor. Mainly include sesame paste, fermented bean curd juice, chive flowers, good soy sauce, and chili oil. "Five flavors harmonize with hundreds of flavors", a complete set of seasonings can make the hotpot mutton the icing on the cake.
Nourishment effect: As the saying goes, "Autumn mutton is the golden elixir". In autumn and winter, the weather is cool, and eating mutton can warm the stomach. Adding the autumn seasonal vegetable - radish, will taste more delicious and have a special warming effect. It is suitable for men and women, and suitable for all ages. It can not only strengthen the body, but also help to remove rheumatism.
How to eat it with: Beijing hot-boiled mutton has two major characteristics: first, the ingredients are carefully selected and the meat is thin. A highly skilled technician can cut 40 to 50 slices of meat that are 6 inches long and 1 and a half inches wide from half a pound of meat, and the slices are as thin as paper, even as pulp, neat as lines, and as beautiful as flowers, which is a masterpiece; Secondly, the seasonings are exquisite and properly prepared. When the meat is half eaten, you can rinse a few slices of cabbage to "clear your mouth before eating"; when the meat is almost finished, while the soup in the pot is strong, rinse some vermicelli, and finally, drink some of the broth, which is delicious and refreshing.
Put the cooked meat into the seasoning and dip it from beginning to end, so that the meat is fully coated with the seasoning. People who like to eat onions and coriander can also put minced onions and coriander into the seasoning, but avoid filling the seasoning bowl with meat and soaking it, and then stir it around with chopsticks.
Shabu-boiled fat sheep with Mongolian flavor
Reason for searching: "Shabu-boiled fat sheep without dipping in small ingredients" is refreshing.
Search for food: Little Sheep on Liuguan Road
Ingredients for the pot: Little Sheep hot pot breaks the traditional hot pot concept and features "no small ingredients". The bottom of the pot is carefully prepared with more than 60 kinds of Chinese herbal medicines such as longan, angelica, white cardamom, and caoguo. The soup will not become weak after being rinsed for a long time, with a long-lasting fragrance and endless aftertaste.
Features of the pot base: There are three kinds of pot bases: the nourishing clear soup pot for 30 yuan, the mandarin duck pot and the spicy pot for 35 yuan.
Taste: The soup base is rich and fragrant. The cooked food does not need to be dipped in any sauce, it is already very tasty.
Nourishment effect: Not only does it not cause internal heat, but it has the effect of relieving dryness and replenishing the body. It turns out that the signature soup base of "Little Sheep" is carefully blended and boiled with more than 60 kinds of seasonings such as grass fruit, longan, and white cardamom. It not only has the characteristics of removing mutton, keeping fresh and tender, fragrant and delicious, but also has a balanced taste after being rinsed for a long time. The effect of human nutrition and beauty.
How to eat it with: The mutton cooked is the lamb from the Xilin Gol Prairie in Inner Mongolia. Lambs that are only three months old are carefully selected. The meat is particularly delicate and tastes good. Unlike common mutton that sinks to the bottom of the pot after being cooked, the lamb does not fall apart, becomes old or greasy, and remains fresh and soft after being cooked for a long time. .
When you start, you can taste the delicious soup base first, and then pair it with lamb and lamb leg meat; with loach, sashimi and other river seafood, Fuzhou fish balls, shrimp dumplings and other quick-frozen dishes ; You can also put some soy products, edible fungi, enoki mushrooms and other vegetables.
Korean Nourishing Hot Pot
Reason for searching: Korean hot pot, especially kimchi hot pot, allows you to experience a completely different taste from shabu-shabu.
Search for food: Koryo Train
Ingredients for the pot base: Hot and sour kimchi hot pot, which uses kimchi homemade in ancient Korean methods as the base of the pot.
Features of the pot bottom: hot and sour kimchi hot pot, with a mellow taste and moderate sourness and hotness. It is suitable for boiling pigs, beef, mutton, meat and seafood.
Taste: Strong and spicy, more refreshing than Sichuan style hot pot. Although the soup is sour and spicy, the umami flavor is still very strong.
Nourishment effect: The Korean kimchi hot pot soup is delicious, spicy and sour, and the soup is made with glycol.
How to eat it with: Hot and sour kimchi hot pot is also suitable for cooking noodles, but the cooking time needs to be slightly longer. It is completely different from the "bottom" and "shabu-shabu" procedures of Chinese hot pot. The waiter said that a set including marinated chicken legs, mushrooms, tofu, various vegetables and pickles should be enough for three people. Before the food was served, the restaurant gave each person two small plates of cold dishes, which were all kinds of pickles and cold dishes. Although they looked red and bright, they didn't taste too spicy.
"Earthy" flavor nourishing hot pot
Reason for search: Return to nature and taste farm food
Search for restaurant: Xin Hakka Restaurant
Ingredients for the base of the pot: Hetian Chicken Hot Pot uses Tingzhou Hetian Chicken as the soup base. The selected clear soup is carefully cooked with healthy ingredients. Enjoy a warm and mellow taste with gentle breeze and drizzle.
Features of the pot bottom: Hetian Chicken Hot Pot is a fusion of Hakka cuisine and Sichuan hot pot. It is famous for its Hetian Chicken from Changting. It is characterized by high protein content, appropriate fat, tender meat, thin and crispy skin, and sweet broth.
Nourishment effect: Making hot pot with river chicken has the effects of improving eyesight and clearing fire, nourishing yin and moisturizing the lungs, eliminating fatigue, and restoring physical strength.
How to eat it together: Use chicken soup as the base material to make hot pot. Slaughter and wash the chicken to remove the bloody smell, then put it into the pot whole. Add the bones and spices and stew it together. The soup and meat will be delicious. Rinse ingredients and get twice the result with half the effort.
====
Tonic supplements cannot be separated from food for a long time. Food supplements are the best way to maintain health. Here are a few for your enjoyment.
Ginseng Chicken Hot Pot
"Ginseng Chicken Casserole" is commonly used among the people as a nourishing winter delicacy, and "Ginseng Chicken Hot Pot" was developed from this. Its soup is delicious, extremely nutritious, and nourishes qi and blood.
Ingredients: 1000g hen meat, 150g each lean pork and pig tongue, 200g each sea cucumber and pig ring throat, 150g each lettuce and carrot, 100g each pea tip and green onion, 20g ginseng, glutinous rice wine 1OOg juice, 2000g fresh soup, 200g lard, appropriate amounts of pepper, pepper, refined salt, MSG, rock sugar, cooking wine, and soy sauce.
Preparation method: Wash the hen meat, drain the water, chop it into 4cm square pieces, put it into a pot of boiling water for a while, put the lean pork and pig tongue into the pot of boiling water for a while, and take it out. Slice; wash the sea cucumbers, cut into large pieces, and soak them in water; peel off the skin and tendons from the pig ring throat, cut it open with a flower knife, and cut into strips about 8cm; peel off the tendons of carrots and lettuce, and cut into slices; pea sprouts Wash; wash the ginseng, boil it with a little water, remove and slice it, then put it into the original pot and cook for 15 minutes, remove it and soak it in the original soup for later use. Put the above ingredients into plates separately and serve (except ginseng and hen pieces). Put the wok on the fire, add lard and heat it until it is 50% hot. First add onions, ginger, and peppercorns and fry until fragrant. Then add seasonings, soy sauce, rock sugar, chicken nuggets, fermented glutinous rice juice, and salt and stir-fry for a while. Add fresh soup and bring to a boil. , add pepper and MSG, scoop into the hot pot and serve; add ginseng slices and cook for 10 minutes, then scald all ingredients. Mix minced garlic, salt, vinegar and sesame oil and mix thoroughly for dipping.
Shuangbian hot pot
This hot pot is a traditional variety of Sichuan hot pot, developed from the medicinal diet "Shuangbian Zhuangyang Soup". It is rich in ingredients, the meat is glutinous and tender, and the soup is delicious. It is best eaten in winter. It can warm the kidneys and strengthen yang, replenish the essence, and has auxiliary effects on insufficient kidney yang, loss of essence and blood, spermatorrhea, premature ejaculation, and infertility in women with cold uterus.
Ingredients: 1000g bull whip, 1000g dog whip, 1000g mutton, 500g hen meat, 100g each of enoki mushroom, white radish, shiitake mushroom and kelp, 50g each of green leafy vegetables and wolfberry, 200g lard , 50g cooking wine, 15g pepper and ginger, 25g green onion, 1 package of five spices, 5g pepper, 2000g beef broth, 10g each of refined salt, pickled chili pepper, and sesame oil.
Preparation method: Soak bullwhip repeatedly in warm water, remove the skin after swelling, cut into two pieces, rinse with clean water, and then soak in cold water; dog whip is stir-fried with oil sand and then released. Soak in warm water for 30 minutes and scrub clean; wash the wolfberry and drain the water; remove the membrane from the mutton and cut into 10 crn, 4 cm wide and 0.2 cm thick slices; blanch the hen meat in a pot of boiling water and remove the bones. , slice; remove the stems of the shiitake mushrooms and tear them apart; remove the roots of the enoki mushrooms and wash them; wash the kelp and cut them into strips; wash the white radish and slice it; wash the green leafy vegetables. All the above ingredients, except dog penis, bull penis, and wolfberry, are put on a plate and served to the table for later use.
Put the pot on the fire, pour beef soup and bring to a boil, add lard, then add dog whip and cattle whip and bring to a boil, remove the foam, add onion and ginger; Sichuan peppercorns, cooking wine, five spices and pepper , add refined salt and simmer over low heat until cooked through, then sprinkle with pickled chili pepper and sesame oil. Take out the dog whip and bull whip, cut into 2cm long strips, and put them on a plate. Pour the soup into the hot pot, light the fire, sprinkle in wolfberry seeds, and then boil all kinds of ingredients. Mix salt, vinegar, sesame oil and ginger juice thoroughly for dipping.
Snake Meat Hot Pot
The soup of this hot pot is milky white, with delicious meat aroma, fresh and mellow taste, unique flavor, and has the effect of dehumidifying and detoxifying, and is good for rheumatism, paralysis and rheumatism. It has auxiliary effects on malignant sores, etc., and is suitable for all ages.
Ingredients: 1 live snake, 500g chicken wings, 100g each of pork, beef ring throat, shiitake mushrooms, and Chinese cabbage, 50g black fungus.
Seasoning: 25g cooking wine, 30g ginger, 400g pork, 2500g milk soup, 5g each of refined salt, pepper and MSG.
Preparation method: Cut the skin of a live snake, remove the snake gall (soak in white wine), chop off the head and tail, and chop the snake into sections of about 3cm; wash the chicken wings, put them into a pot of boiling water and scoop them out. out. Cut each one into two pieces; slice the pork into large and thin slices; remove the stems of the mushrooms and wash them. Cut into slices, tear off the tendons on the outer wall of the cow ring and throat, and cut into 6cm lengths. Strips 2era wide: Wash the Chinese cabbage and arrange it well for later use. All the above ingredients, except the snake meat, are put on separate plates and placed around the hot pot.
Put the wok on the fire, add lard and heat until 60% hot. Add the snake segments and fry them until they change color. Remove and drain the oil. Leave the base oil in the pot and fry the chicken wings for a few times. Add milk soup to submerge the raw materials, add sprinkles, ginger cubes, and pepper, bring to a boil over high heat, beat off the foam with a spoon, pour in cooked lard, simmer over high heat for 15 minutes, ladle into the hot pot, and keep the hot pot boiling state.
Add salt and MSG to boil various meat and vegetable ingredients