Spicy hot pot is hot pot
According to the Beijing Military Region General Hospital clinical nutrition experts, China Cuisine Association Gourmet Nutrition Committee expert member Xun Xiaolin introduction, spicy hot pot of the main ingredients are meat, vegetables, beans, mushrooms, etc., from the nutritional balance of the point of view, the ratio of its meat and vegetables should be in the 1: 3 - 4 About more suitable, that is, eat a mouthful of meat to eat 3 - 4 mouthful of vegetarian dishes.
Xun Xiaolin said, in addition to selecting ingredients according to their own tastes, there are 8 dishes are preferred, not only to supplement a variety of nutrients, but also health and slimming effect.
Autumn is here, the weather turned cool, to eat hot pot season, recently due to spicy hot pot and hot pot eat a lot of people, but for the difference between the two so many people can not distinguish.
So first let's review the practice of hot pot, familiar with spicy hot pot shoes must be clear, want to make the hot pot spicy enough, good taste must be in the Chinese supermarket to buy a good hot pot base in the pot frying a fried, fried and then into a lot of water (because there is no broth, take the water instead of it), then this is the essence of the hot pot it is the rest of the vegetables, shrimp, meat, and a variety of balls ready to come out, shabu shabu more healthy, then the hot pot, the meat, the meat, the meat, the meat, and the meat, and the meat.
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Spicy hot pot, to use two pots, a pot to put all the things to be put into the spicy hot pot into the hot water to cook, will be the pot called pot.
Spicy hot pot is stewed or fried
Spicy hot pot originated in Chongqing Jinyunshan Tujia flavor, is the local people's home practices, to the numbness, spiciness, aroma, mixed with a pot as a characteristic. It is said that the local people usually like to put a big pot of vegetables together with a variety of seasonings and flavors fried up to eat, and whenever there are honored guests, they will usually eat in a big pot of fried vegetables with meat, seafood, crispy intestines, tender meat, bamboo shoots, fragrant, bamboo, because of the prior frying, you can absorb a variety of meats and seafood flavor, add its own aroma, mix up, and became a "pot of incense! "
This is the first time I've ever seen a Chinese woman in the world.
Whether it is stewed or fried, depending on its specific steps:
Spices: dry chili pepper (looks full, color red,), pepper (to be full of choose a cleaner better), anise, fennel, fruits of grass, crabapple, coriander, nutmeg, cinnamon auxiliary materials: hot pot base (recommended to pick the solid, butter more, scent enough), Pixian bean (must be authentic, can see the bean), salt, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. of), salt, sugar, onion, ginger, garlic, coriander 100mL oil with 10g dry chili, 5g pepper, 2 anise, 5g fennel, 1 grass jelly, 2 small pieces of crabapple, 2 slices of coriander, 1 nutmeg, 1 small piece of cinnamon, the specific amount depends on the situation to determine their own.
Heat the oil in a hot pan, turn off the heat when the oil is hot, pour in all the spices and fry slowly over low heat. Use a dry chopstick to stir slowly to heat evenly. The fire must be small so as not to fry the paste, when the spices began to darken the color can be filtered out of the spices. The oil should be brown in color, pour into a bowl and set aside. The spices can also be left out and reintroduced to the pan at the end. Slice half a head of garlic, slice a piece of ginger, and cut two large onions into segments and split them down the middle. Start with 1/4 of the spice oil, heat it up and add two tablespoons of Pixian Douban and a piece of hot pot base and saute. Hot pot base is used to provide red oil, the amount is about 20g at a time, can be adjusted according to personal taste. Stir frying oil when medium heat is appropriate, otherwise it may also be fried dry fried paste. Add the green onion, ginger and garlic and sauté. Stir fry the meat next. Next, stir fry the vegetables. Also is the first 1/4 spice oil, sautéed beans and hot pot base, onion, ginger and garlic do not need to put, directly under the potato first. Then lotus root slices and bean curd bamboo (I love these dishes). Stir frying well are served in a pot. Heat the whole pot over medium heat, seasoning as it heats. Since the bean curd and hot pot base have salt in them, just adjust the salt a little bit. Sugar is very important, freshness, do not add too much stringy flavor. Then prepare 2 times as many chili peppers as used in frying spice oil, use the remaining 1/2 spice oil to fry on low heat, while the color is bright red and fragrant, even before the spices poured into the pot, mix well, sprinkle coriander, turn off the fire to finish.
Spicy hot pot heat
Fried is the most widely used cooking method, the amount of oil used to determine the calorie level, thus affecting its suitability during the weight loss period, weight loss during the recommended light and less oil stir-fry dishes.
Nutrient content (per 100 grams
Nutritional value of spicy hot pot
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