Mutton bread in soup is a very traditional folk snack, mainly in Shaanxi, but now it can be seen in other places. Women can eat mutton bread in soup during pregnancy, which has no effect on the fetus, and the nutritional value of mutton is very high, which can achieve the functions of tonifying deficiency and cold, nourishing qi and blood. It is helpful for pregnant women at this time. In addition, it needs to be reminded that pregnant women also have many taboos in their daily diet. Try not to eat raw, cold, irritating and spicy food and eat more high-protein and nutritious food.

Many people have a good way to make the most spicy food. How about making spicy food with mutton and steamed buns? The production of this kind of delicacies is also very important in the collocation of ingredients. Here is a detailed introduction.

Mutton paomo spicy hotpot:

Ingredients: meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines. Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of white gourd, 50g of fragrant mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning: 250g butter, vegetable oil100g, Pixian bean curd150g, 50g Yongchuan lobster sauce, 5g rock sugar10g, 5g pepper, 2g pepper, 30g dried pepper, 20g fermented glutinous rice juice, 20g Shaoxing wine and ginger rice. Cinnamon10g, weed10g, white fungus10g, chili noodles 250g, fresh soup150g.

method of work

1, making brine. Put the wok on a strong fire. When the vegetable oil is cooked to 6%, add Pixian watercress (chopped first) to make it crisp. Add ginger rice and pepper and stir-fry until fragrant, and then add fresh soup immediately. Add chopped fermented soybean, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, the foam is removed to form brine.

2. Make the main ingredients. Wash the lettuce, cut the rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut the hairy belly and pig's throat into 4 cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Use washed bamboo sticks to thread the dishes into a string of about thirty or forty grams.

3, hot system. The brine pot is placed on a strong fire to keep it boiling. All kinds of dishes are cooked with skewered bamboo sticks and cooked according to the heat of different dishes.

4, eating. Boiled and mature dishes are put in a dish with Chili noodles and fried salt, and eaten after dipping them in Chili and salt according to your own taste. It's more or less up to you to dip or not.