As the saying goes: "A hundred miles of different winds, a thousand miles of different customs." Indeed, different places have different diets.
In my hometown, Guizhou, there is also a bean and rice hot pot originally created in Guizhou. The characteristics of Chongqing hot pot are hemp, spicy and hot. For the elderly and children who like light taste, they lack a little health care. The bean and rice hot pot in Guizhou just makes up for this. First of all, the bean and rice hot pot is mainly based on red beans and kidney beans, boiled with lard and rich in nutrition. Secondly, bean rice melts in the mouth, and you can feel the mellow feeling of bean rice. The soup is rich and tepid, so you don't have to worry about causing gastrointestinal discomfort like Chongqing hot pot. It is suitable for all ages.
"Bean rice soup" evolved-at first, in the 1980s and 1990s, the owner of a small hot pot restaurant put bean rice soup in a casserole for scalding raw materials. As a result, the soup was delicious and the quality of bean rice noodles was delicate, and it was quickly recognized by diners.
Bean rice hot pot originated in Guizhou, and evolved from "bean rice soup" at first. In the 1980s and 1990s, the owner of the hot pot restaurant put bean rice soup in a casserole for scalding raw materials. As a result, the soup was delicious and the bean rice flour was delicate, which quickly gained the recognition of diners. Later, with the unique flavor of Guizhou dipped in water, it took shape.
A good pot of bean rice hot pot depends on the consistency of the soup head and the rich feeling of bean rice itself. When making the bottom of the pot, the store often soaks the bean rice with clear water first, then adds the boiled bone soup into the pot, and cooks it until the bean rice is broken and seasoned with salt and monosodium glutamate. At the same time, a small part of the boiled bean rice is fished out, mashed with a blender, and then put into the original soup, so that a pot of full-bodied bean rice pot is made.
When the bottom of the pot is served on the table, the crispy whistle is added, and the aroma is overflowing in an instant, which makes people appetite. Vegetables that eat bean rice hot pot are all selected by themselves. Generally, vegetarian dishes such as Chinese cabbage, pea sprouts, bean sprouts and fungi can also be added with fat beef, crispy meat, bacon, meatballs, etc., and they can be freely matched. If you like spicy food, you can also prepare a dip that suits your taste, such as plain pepper dip and bad pepper dip.
Light doumi hotpot
Ingredients: 500 grams of bean rice, pig bone 1 root, 30 grams of lard, ginger slices 12 grams, 8 grams of onion ginger, 5 grams of salt, 3 grams of monosodium glutamate, and side dishes.
Method:
1. Soak the beans and rice, put the pig bones in a boiling water pot, remove them and wash them.
2. Put a clean pot on fire, add bean rice and pork bone, add 10 times of water to stew the bean rice until it is rotten, add salt and monosodium glutamate to adjust the taste, remove the bone, remove part of it and mash it with a blender, then pour it into a casserole, and serve it with side dishes while cooking.
Red sour soup Cui Sao dou mi hotpot
Raw materials: 500g of cooked bean rice, bone soup 1 l, 300g of crisp whistle, 80g of pickled cabbage 1 00g, 80g of soybean sprouts, 50g of red sour soup100ml, 50g of bad pepper, 2g of ginger slices12g, 8g of onion, and 5 salt.
preparation
Put the clean pot on the fire, add cooked lard to heat it, stir-fry ginger slices, pickled peppers and red sour soup until the color is red and fragrant, add the original soup of bean rice to boil, add crispy and cooked bean rice and sauerkraut to boil it a little, add salt, monosodium glutamate, pepper and soy sauce, take the pot out of the casserole with bean sprouts, sprinkle with onion knots, and serve it on the hot pot table while measuring the raw materials.
Remember: At the end of eating, you must scoop out a spoonful of thick and rich Mi Dou pot bottom to taste, and the pot bottom is really fragrant after adding various side dishes.