Mercedes-Benz hot pot (curry-flavored hot pot base making)
Selling:
One pot with three flavors, the soup is rich and delicious, and the curry is fragrant, which can meet the taste needs of different diners.
"Mercedes-Benz Hot Pot" started in Taiwan and is a new form of hot pot that combines Chinese hot pot with Thai hot pot. The bottom of the "Mercedes-Benz hot pot" pot is evenly divided into three grids, which completely presents the logo of a Mercedes-Benz car, hence the name. The bottom of the pot mainly has spicy, seafood, nourishing, mountain delicacies, curry and other flavors. Diners can choose from three according to their taste. Except for the curry-flavored type, the other flavors of hot pot base are relatively easy to make.
Curry is widely used in Thai cooking, and it is unique in hot pot blending. The following focuses on the preparation of curry-flavored hot pot base.
Formulated to provide:
Zhang Xiang, graduated from Sichuan Culinary College, technical director of Chengdu "Spicy First Hand Catering Management Co., Ltd.", technical director of the catering department of Chengdu "Tianzhidao Hotel", executive chef of "China's No. 1 Hot Pot", and technical consultant of "Victoria Business Hotel" in Hanzhong.
Boiling of curry oil:
Raw material:
1 kg of garlic, 2 kg of ginger, 20 grams of cloves, 30 grams of star anise, 25 grams of grass fruit, 35 grams of white cardamom, 35 grams of kaempfera, cinnamon, cumin, 15 grams of lemongrass, 250 grams of curry powder, 20 grams of dried pepper, 25 grams of golden leaves, pandan leaves, 25 grams of high sandgrass grass, 15 grams of good ginger, 20 kg of rapeseed oil'
Directions:
(1) Soak various spices in boiling water for 10 minutes; Chop the garlic and ginger into small pieces for later use.
(2) Put the pot on medium heat, add rapeseed oil, when the oil temperature rises to 40% hot, add spices and stir-fry slowly over low heat until the fragrance is overflowing, add ginger, garlic, etc. and fry for another 30 minutes, when the oil in the pot is fragrant, put in the curry powder and soak for 10 hours, remove the residue, and then get the hot pot curry oil.
Instructions:
1. The boiling of hot pot curry oil is mainly to taste more mellow and fragrant, and the soup color is more yellow and bright, so it must be fried over low heat. After frying, don't remove the slag first, let the oil cool completely before draining the slag, and let the flavor of the spices penetrate out and dissolve into the oil.
2. The frying time generally takes 3 hours.
Seasoning process:
(1) Take 1500 grams of broth, put it in a hot pot basin, add 15 grams of ginger slices, 35 grams of green onions, 1 clove of star anise, 2 grams of pepper, 10 grams of refined salt, 3 grams of monosodium glutamate, 20 grams of tomato slices, 200 grams of curry oil, and 75 grams of red oil.
(2) The other two grids can be selected according to their own tastes: spicy, seafood, nourishing, and mountain delicacies. Bring to a boil and boil for about 3 minutes, then it can be used for shabu-shabu.
(3) The bottom of this pot can be scalded squid, crab, fat beef, fat sheep, fish fillet, fish ball, tofu skin, enoki mushroom and seasonal vegetables.
Flavor Dish:
It can be used in a variety of flavors such as secret sand tea sauce, sesame sauce, sesame oil, red oil, garlic paste, hoisin sauce and so on.
After eating a hot pot, it is possible to gain a few pounds ~
A hot butter hot pot!
Steaming smoke rises from the boiling pot,
Smoked with a frozen red nose,
A wave of satisfaction came from my heart.
Of course, no matter what fairy food,
For fitness people,
What you eat always has to be returned!
Have you ever thought about this hot pot,
A few side dishes that seem to be fluttering,
How many calories are there, exactly?
The answer may be more than you might expect -
A hot pot is about 1500-2000cal
Didn't expect that, right?
Definitely located in the ranks of high-calorie food hot pot,
How to eat? Let's take a look!
01
Clear soup pot preferred
The bottom of the clear soup pot is only 65 kcal/100 grams, and the mushroom pot is only 10 kcal/100 grams.
Like the Chaoshan pork belly chicken health pot, it is simply a small freshness in the hot pot industry. It is equivalent to a pot of soup on the table, which can be directly eaten under the plate of black chicken rolls, the soup is delicious, and it is delicious without dipping sauce.
Although it looks like the hot sauce is very heavy, it only has 83 kcal/100 grams of calories, and a pot of Korean rice cake hot pot is only about 200+ kcal, and it will not be fat at all with simple seafood ingredients.
Of course, there are also the Japanese sukiyaki pot and Tom Yum soup pot, both of which contain only 80 kcal. Many fat losers will use Japanese sukiyaki as a staple food.
And don't look at the amazing appearance of Thai Tom Yum soup, but it only has 36 calories per 100 grams! In addition, the ingredients are all seafood, so you don't have to worry about getting fat.
02
Fruit juice first, then vegetables, and meat at the end
According to nutritionist research at United States University, no matter what we eat, the body digests it in the order in which it was eaten.
Therefore, we must strictly follow the easy-to-digest procedure to eat, such as vegetables are easier to digest than meat, so we should eat them earlier, instead of eating meat first, as people often say, the soup base will be more fragrant.
03
The amount of oil in the vegetables is the key
Common vegetables are divided into two categories: starchy and non-starchy, such as potatoes, potatoes, corn, etc., which contain 80 kcal and 15 grams of carbohydrates per cup after cooking, which will also be easy to gain weight; The latter is relatively safe, and the calories are less than 1/3 of starch, such as broccoli, spinach and Chinese cabbage are good choices.
Of course, there is another important factor for vegetables - the amount of oil. For example, Chinese cabbage, spinach and other stem and leaf vegetables are easy to get on the bottom of the pot, so when processing these vegetables, try to cut them thinly, and drain the oil more when eating, and some corn lettuce, potatoes, bean sprouts, etc. are not easy to get oiled.
04
Fresh, unprocessed meat is lower in calories
And the world of meat also has a difference in fat loss, muscle gain and weight gain.
Eating fatty meat is the easiest to grow meat, the least meat is fish, chicken breast, mutton and seafood, the muscle gain is naturally beef (attached to the calorie table of each part of the beef), and pork is the last choice, everyone should choose meat according to their current needs.
Hanging dragon companion: beef tenderloin
The meat is tender and delicious, and the hot pot must be ordered!
Heat
107 kcal
protein
22.2g
fat
0.9g
Carbs
2.4g
Five-toe: Hind leg tendon muscle
With tendons, cut into thin slices and shabu-shabu is crispy and refreshing
Heat
98 kcal
protein
20.1g
fat
1.0g
Carbs
2.2g
Fat cattle: double layer of meat on the belly of the cow
With a thick layer of subcutaneous fat, it has an excellent fatty taste
Heat
125 kcal
protein
19.9g
fat
4.2g
Carbs
2.0g
Beef brisket oil
A piece of fat from the beef brisket, which is very chewy
Heat
835 kcal
protein
0g
fat
92g
Carbs
1.8g
(All values are per 100g)
It is better to eat less pill products, which are not only high in calories, but also lack the nutrition of meat. Studies have shown that the fat of various frozen hot pot foods accounts for 40-70% of the total calories! If you want to lose fat, it's better to eat less pills.
05
Choose a low-calorie dip
The dipping sauce can affect the flavor of the whole hot pot, and it can also achieve the calories of a hot pot. The bottom of the pot is important, but the soul of a hot pot must be the changeable dipping sauce.
Try to choose soy sauce, vinegar sauce and spices such as green onion and spicy garlic for dipping sauce, and 100 grams is only about 70 kcal. Under the premise of 100 grams of crushed peanuts and 600 kcal, a dipping sauce only allows you to sprinkle a spoonful of crushed peanuts at most, and it is not easy to lose fat.
Sesame
Heat
630 kcal
protein
19.2g
fat
52.7g
Carbs
16.8g
peanut butter
Heat
600 kcal
protein
6.9g
fat
53g
Carbs
22.3g
Hoisin sauce
Heat
221 kcal
protein
1.7g
fat
5.4g
Carbs
37.2g
sesame oil
Heat
898 kcal
protein
0g
fat
99.7g
Carbs
0.2g
(All values are per 100g)
Shacha sauce, sesame sauce, chili sauce, sesame oil and other calories are higher, while soy sauce, chili, coriander, green onion with soy sauce, mustard and other natural dipping sauces will make the chance of gaining weight lower.
06
Eat hot pot within 1h
With the increase of hot pot heating time, the nitrite content will increase significantly, and a large amount of purine will also be dissolved into the soup after soaking a large number of ingredients.
Excessive use of purines may cause gout.
Therefore, everyone should never drink hot pot soup that has been cooked for a long time. It is recommended that you eat hot pot within 1 and a half hours as much as possible.
Life is just a few decades, time passes quickly, don't miss it, and regret it; Don't lose it, then you know to cherish it; Don't let your life be full of regrets! Grasp this life and don't look forward to the next life. Grasp your own life, don't leave your own regrets! Feel your life and taste the various states of life!
Teach you 19 hot pot recipes, you can't eat enough all winter, super delicious
Tomato hot pot baseTomato hot pot soup base
Materials
5 tomatoes; green onion white 4 sections; 4 slices of ginger; 4 cloves of garlic; tomato paste 60g; sugar 30 g; salt 10g; 1000ml of water; Oil 30ml
method
Wash the tomatoes and cut into cubes.
Heat a pot and add 20ml of oil, green onions, ginger slices, and garlic to simmer until fragrant.
Add the tomato cubes, stir-fry slightly, add tomato paste, sugar, salt and stir-fry over low heat until all the seasonings are combined and the soup is thick.
Add water, bring to a boil, add the ingredients you want to brush and cook, and enjoy.
Korea cheese rice cake hot pot
Materials
a number of cheese rice cakes; 1 pack of Shin ramen; seafood like fruit; a number of pumpkin rice cakes; a number of fish cakes of all kinds; 1 tomato; half a carrot; half a cabbage; half a handful of enoki mushrooms; some thick-cut beef rolls; The more cheese, the better; There are a few cute rice cakes
method
Prepare all the ingredients, and if you like seafood, you can add some prawns, crabs, shellfish, and shellfish to enhance the umami!!!
I prepared 1 more cream crab and couldn't put it in.。。。
Ingredients: Cheese rice cake, more of which is delicious
The adjuncts: purple sweet potato rice cakes taste average, and they are not filled with cheese, just for the sake of beauty
The adjunct: pumpkin rice cake tastes average, and it is not filled with cheese, just for the sake of beauty
The combination of Korea fish cakes is quite fresh and has many patterns, which is suitable for plating
Then cut some vegetables and arrange them on a plate, and add thick slices of beef (thick ones are enjoyable to eat)
Sprinkle with small rice cakes with love
At the end, instant noodles and mozzarella cheese are imported from Korea.
OK This time the plating has been completed
Then we mix the sauce, take a small pot and add the Korean hot sauce plus pork soup plus the ramen seasoning package and add a little bit
Add some stock seasoning, and put some tomato paste, mix well, heat and stir evenly, and put it into the hot pot just arranged... Cover the lid and put it on the induction cooker to simmer!
Miaojia sour soup fish hot pot
Materials
Ginger oil 5ml; 1 catfish (other fish are also acceptable); 2 tomatoes; Kaili red sour soup 100ml; rice sour soup 50ml; about 20 wood ginger seeds; Guizhou dip a little pepper (can be bought on Taobao); garlic slices; sliced ginger; 4 tablespoons of salt; Wine; a pinch of white pepper; a pinch of chicken bouillon; 2 shallots, cut into sections; Houttuynia cordata; enoki mushroom; Soak yuba well; Soybean sprouts (choose your favorite dish according to taste)
method
Cut the washed catfish into large sections, add 1 tablespoon of salt and a little cooking wine to marinate for about 10 minutes, cut the tomatoes into cubes and set aside
When the oil in the wok is hot, stir-fry the ginger and garlic slices, pour in the Kaili red sour soup and rice sour soup, and stir-fry until fragrant
Add the wood ginger and stir-fry
Add the tomato cubes and stir-fry
Pour in water, add salt according to taste (I put 3 spoons), pour in wood ginger oil, add a little white pepper, chicken essence, my family is spicy, I added a little Guizhou dipping pepper
After the fire boils, pour the soup into the hot pot, put in the shabu vegetables and the marinated catfish segments, boil and cook for a few minutes, let's eat, the soup is delicious and delicious
Porridge base hot pot
Materials
a few red dates and wolfberries; a cup of rice; a box of fat cows; half a pound of shrimp; half a pound of clams; Appropriate amount of fresh shiitake mushrooms; Tea tree mushroom to taste; Appropriate amount of enoki mushroom; Appropriate amount of vegetables; 1 serving of tofu; 1 serving of taro; a piece of yuba; water to taste; a bowl of stock; one tomato; a pinch of salt; a pinch of oil; Dip the sauce to your liking
method
The rice is washed half an hour in advance and then marinated with a little oil and salt
Boil water in a clay pot, put rice into the pot, and boil over high heat (it is best to have a large clay pot, add enough water at a time, I don't have a big clay pot at home, so I have to make porridge in batches, which is more time-consuming)
Add the yuba, turn to low heat, boil until the porridge water is thick, scoop out and set aside
Because the clay pot was not big enough and the porridge water boiled out at one time was not enough, I added boiling water to the clay pot and continued to boil over the fire
Turn to low heat and simmer slowly
Continue to scoop the thick porridge water, and after repeating 3 times, the porridge has become very clear, because the essence has been taken away by me
Pour the boiled porridge water into the pot where the hot pot is made
Add the stock to the ratio of porridge low:stock = 4:1 or 3:1 and bring to a boil
Add a pinch of salt, a tablespoon of oil, add red dates, wolfberries, tomatoes, etc., to make the color of the soup base look beautiful and attractive, and you can open it
When eating, it's best to put clams, shrimp and the like first, which are particularly delicious, and then look at the shabu-shabu by yourself with any drops of meat and vegetables haha
Korean-style beef hot pot noodles
Materials
Kimchi; hot pot fat beef slices; 1 piece of soup treasure (beef soup); soybean sprouts; enoki mushroom; 1 tbsp Korean hot sauce; Scallions; Garlic; Hot pot noodles
method
Add 3 bowls of water to the pot and bring to a boil and add the soup treasure (beef soup)
After the soup is melted in the water, add kimchi, vegetables, and noodles and cook for two or three minutes until the noodles are cooked through, then add fat beef slices, Korean hot sauce, green onion slices, garlic slices, and cook for about half a minute until the fat beef slices are cooked thoroughly, then turn off the heat and put them in a bowl
The secret of making hot noodle soup delicious: If you want to make hot noodle soup delicious, the operation of three processes: boiling soup, side dishes, and cooking noodles is the key
Soup: The best soup is made with beef bones, spices and spices. If you have a chicken bone, you can also add it, which will enhance the umami of the soup. This kind of soup is full of aroma, and it is difficult to think about hot noodle soup. There is also a beef soup recipe for reference: the eternal delicacy - when Taiwan beef noodles really don't have time, use thick soup treasure instead
Side dishes: The side dishes in the hot noodle soup can be mixed and matched freely. But keep in mind that vegetables should be prioritized according to their ease of ripeness. Vegetables that are easy to cook need to be put behind to avoid cooking for too long. The enoki mushrooms and bean sprouts in this article are ready-to-eat foods and should not be cooked for too long
Boiled noodles: Choose your favorite type of noodles. However, remember that hand-rolled noodles and hot pot noodles are easy to cook, and they can be eaten in soup for about 1-2 minutes. If it is a hard-to-cook noodle such as a dry-cut noodle, the cooking time should be extended to 3-5 minutes. Noodles should be eaten as soon as possible after serving to prevent the noodles from soaking in the soup for too long
Homemade Sichuan butter hot pot base
Materials
condiments; 1 beef bone (I didn't buy it, I bought it); butter 300g; 3 tablespoons of Pixian bean paste; 3 tablespoons of glutinous sea pepper paste; 3 tablespoons mash; 3 green onions; 1 handful of shallots; 5 garlic cloves; 1 ginger; 1 handful of millet pepper; Appropriate amount of dried chili pepper segments; 1 handful of red peppercorns; 1 handful of green peppercorns; 3 rock sugars; Seasoning; 2 tablespoons of salt; 1 tablespoon of five-spice powder; 1 tablespoon monosodium glutamate; Spices; 2 grass fruits; 1 piece of tangerine peel; 1 slice of cinnamon; 1 tablespoon of thyme; 2 Kaempfers; 1 star anise; 3 bay leaves; 3 cardamom
method
Boil water in a soup pot, add two chives, 3 slices of ginger and one beef bone, and simmer for 1 hour. (I forgot to take a picture at this step)
Wrap the spices written in the ingredients in the gauze and crush them. Soak the gauze wrapped in crushed spices in cold water for 10 minutes and remove it. Drain.
Finely chop the green onions and dice the millet peppers. Slice the garlic and cut the ginger into rice. Spare.
Wash and heat the pot, add the butter until it is six ripe, then add a spoonful of clear oil and heat it. Stir-fry the sea pepper until the oil is spitted.
Xiapixian bean paste, ginger rice, garlic slices, five-spice powder, drained spices, green peppercorns and red peppercorns. After stir-frying until fragrant, add the chopped green onions and the mash. Stir-fry over medium heat.
Then add the dried chili peppers, salt and rock sugar.
Stir-fry until the chili peppers are oily and fragrant. Scoop up. (If you don't need to change the pot, sprinkle thin salt and monosodium glutamate at this step, and pour in the beef bone broth.) Get. ）
In the mandarin duck pot, the white pot is put into the boiled beef bones and shallots, and if the pot is big enough, you can also put a fried small crucian carp.
Put shallots in a red pot and sprinkle a layer of salt on the bottom of the pan.
Pour the stir-fry into the red pot and add an appropriate amount of beef bone broth. Monosodium glutamate. into the table.
Cook for 15 minutes before blanching.
Hot pot side dishes
Materials
hot pot ingredients; Sesame oil; Sesame; Green onion; Coriander; Mutton; fish balls, crab sticks; ham sausage; wide powder; Kelp; Chiba tofu; Naan; Konjac to taste; tofu bubbles; bean skin zhang; quail eggs; Broccoli; oilseed lettuce; Gluten; mushrooms; Agaric; Tremella; bovine bone marrow; hairy belly; pig brain; Potato; lotus root chips; baby cabbage; Rice cake; Chicken wing tips; vegetarian balls; spinach noodles; Yuba; Sweet potato; flour lumps; Trepang; Bamboo shoots; wax gourd
method
Is it okay to open the shabu, okay.
Homemade Chongqing hot pot to relieve homesickness
Materials
1 package of hot pot base; 5 green onions; 2 ginger; 6 cloves of garlic; two large handfuls of peppercorns; a handful of dried chilies; Appropriate amount of cooking oil; Salt chicken essence and other condiments to taste
method
Preparation.
Wash the green onions, ginger and garlic, and prepare the hot pot base and other ingredients
Cut the ginger into cubes, cut the green onion into sections, and pluck a clove of garlic
In order to be a little more relaxed in the process of cooking, cut all the dried chili peppers into sections with scissors, put them in a bowl with two handfuls of peppercorns, and prepare them for stir-frying
Pour an appropriate amount of cooking oil into the pan and heat until it smokes
Add green onions, ginger, garlic, dried chilies, and Sichuan peppercorns, and stir-fry until fragrant
Add the hot pot base and heat until completely melted (there is butter in the Chongqing hot pot base so it will solidify)
Pour the sautéed base from the wok into the stockpot. Add hot water to bring to a boil (chicken broth with bone broth is better) and simmer over low heat for 20 minutes, straining off the foam with a colander
While the hot pot base continues to boil, prepare the oil dish. The most authentic and traditional practices of Chongqing people are: sesame oil and chicken essence. You can also add vinegar, salt, sesame seeds, etc. according to your taste (but sesame paste is never added..... That is not the way to eat Chongqing hot pot. ）
Wash and cut and prepare the dish for cooking. (Recently, vegetarianism has been carried out, and in my humble opinion: vegetarian dishes have a more spicy and fresh taste)
Let's eat~~~ While looking at One Piece, I ate a hot, red-hot warm pot.
Japanese-style chicken hot pot
Materials
Stock; 10g of bonito flowers; 2 tablespoons white miso; 2 tablespoons light soy sauce; 2 tablespoons rice wine; 1 teaspoon of sugar; side dishes; 1 chicken thigh; cabbage 300g; 4 shiitake mushrooms; 100g enoki mushroom; 100g crab mushrooms; 200g of tofu on a plate; chrysanthemum 150g; a slice of green onions; Konjac shredded 120g
method
Get ready:
1 chicken thigh, 300g cabbage, 4 shiitake mushrooms, 100g enoki mushrooms, 100g crab mushrooms, 200g tofu, 150g chrysanthemum, 1 green onion, 120g shredded konjac, 2 tablespoons white miso, 2 tablespoons light soy sauce, 2 tablespoons rice wine, 1 teaspoon sugar, 10g bonito flowers
Sprinkle the bonito flakes in a large bowl with boiling water and slowly soak into a broth
Remove the roots of the Chinese cabbage and cut it into sections, and cut the green onion into sections
Once the chicken thighs are deboned, tap the chicken with the back of a knife, then fry it in an oil-free pan with the skin side down
After frying until the chicken skin is browned, turn over and fry for a while before taking it out, cool and cut into small pieces
Fry the tofu and green onion with the remaining chicken fat in the pan and fry until browned on both sides
Cut the fried tofu into cubes, remove the roots of crab-flavored mushrooms, remove the stems and cut flowers of shiitake mushrooms, and remove the roots of enoki mushrooms
Cabbage, enoki mushrooms, shiitake mushrooms, crab mushrooms, chrysanthemum, green onions, tofu, konjac shreds, and chicken thighs are neatly arranged in a shallow (we sell them in the store) casserole
Mix the white miso, sugar, and light soy sauce, stir well, add rice wine to make a sauce, and sift in the bonito flake stock
Put the casserole on the cassette stove (which is popular in our store), turn on the fire, pour in the stock, and heat until it boils
Done, let's eat!
Homemade simple spicy hot pot
Ingredient 1 (bottom of the pot)
1 tbsp green peppercorns; 2 tablespoons of Pixian watercress; Dried chili peppers to taste; 2 slices of ginger; 1 teaspoon salt; A few pieces of rock sugar
method
Heat the pan with wide oil, add Pixian bean paste and fry over low heat for five minutes, then add green peppercorns, dried chili peppers and ginger and stir-fry until fragrant, then add 500ml of water, salt and rock sugar to boil to boil
First, add the seasoning white radish and shiitake mushrooms, as well as the unripe konjac shreds, and then the other dishes
Dilute the bean curd with sesame paste and hot pot soup into a dipping sauce
Korean-style tofu pot
Material 1
soup tofu 900g; 150g pork belly slices; 200g clams (spitting sand); Appropriate amount of shallots (chopped green onions); 200g spicy cabbage; 2 eggs; 2 tablespoons sesame oil
method
Cut the pork into the right size and wash the clams
Put sesame oil in a pan, then add pork and spicy cabbage and stir-fry. Then add the Korean hot sauce, chili powder, and small dried fish juice and start cooking
Add tofu and clams to the pot and cook. Finally, crack in the eggs and sprinkle with chopped green onions
Fish head hot pot
Materials
one fish head (fathead fish); salt to taste; ginger to taste; Appropriate amount of garlic; Dried chili peppers to taste; about 10 peppercorns; about three star anise; Cinnamon to taste; Appropriate amount of bean paste; 1 radish; three green peppers; pepper to taste; vinegar to taste; Appropriate amount of dark soy sauce; Chicken essence to taste
method
Prepare the ingredients, salt the fish head and marinate for a while, shred the ginger, cut the dried chili pepper into sections, cut the green pepper into cubes (the green pepper can be put according to the taste), and cut the radish into strips.
Put oil in the pot, the oil can be a little more, the oil temperature is heated to seventy, put in the fish head and fish pieces, note: the fish head is fried on the surface first.
Fry over medium heat until the surface of the fish head is golden brown, then turn the fish head over. Continue to fry for a short while.
Separate the two sides of the fish head a little, leave an open space to put in the condiments, stir-fry it a little or fry it directly, and then put in the bean paste for the right taste, I put two spoonfuls.
Add pepper to taste
Add an appropriate amount of balsamic vinegar
Add an appropriate amount of dark soy sauce
Add a bowl of water
Spread the sliced radish evenly on the bottom of the pan. You can also spread your favorite side dishes among them.
Put the fish heads in the wok into the hot pot. Continue to cook over medium heat.
Finally, add some chicken essence to enhance the freshness.
Succeed with flying colors.
Japanese-style warm soy milk pot
Materials
sugar-free soy milk; white miso; Japanese-style bonito soy sauce; Stock; mirin; Salt; Sugar; Essence of chicken; All kinds of hot pot shabu-shabu
method
List of materials
Soup base: Convenient direct purchase of soy milk pot base is generally sold by jusco and isetan or all-purpose taobao (recommended: Maruzan soybean milk pot)
Of course, you can also DIY yourself: add sugar-free soy milk to the stewed stock (chicken soup, bone broth or bonito soup) in a ratio of about 2:3, and the soy milk is slightly more (you can adjust it according to your taste)
Add mirin, white miso and a little bonito soy sauce to boil, season the soup base with salt, sugar, chicken essence, and it's OK....If you like a heavy milky taste, you can add cheese cubes or a small amount of cream to accentuate the milky flavor... After boiling and seasoning~ add ingredients that are not easy to cook and stew first~ you can enjoy shabu-shabu
Dipping sauce: The soy milk pot is mainly based on not destroying the freshness and sweetness of the ingredients themselves, so the dipping sauce is also the best choice that does not destroy the taste of the ingredients: Japanese soy sauce + white radish puree (or yam puree) + chopped green onion is recommended; and yuzu vinegar + sesame sauce
chafing dish
Materials
lamb rolls; Fat Beef Rolls; hot pot meatballs; shrimp dumplings; fresh shrimp; Little Sheep Seasoning Packet (Clear Soup); cherry tomatoes; Vegetable; Cabbage; Bean curd; Fungus; Turnip; Agaric; Potato; Lotus root; vermicelli or vermicelli; Pig blood
method
All the fresh raw food bought is washed and put on its own plate
Meatballs, lamb, beef rolls, shrimp dumplings, etc., unpack and plate
If you like heavy flavor, you can make spicy seasonings (chili oil, sesame oil, garlic paste, soy sauce, chopped coriander)
Beer duck hot pot
Materials
1/2 duck (2 servings); green onions, ginger, garlic, green garlic; light soy sauce, dark soy sauce, cooking wine; dried chili, Sichuan pepper, star anise, cinnamon, bay leaves, grass fruit, cardamom, sand ginger, rock sugar; Pixian Douban; Pickled pepper and pickled ginger
method
Cut the duck into small pieces to wash the blood and marinate it for a while with light soy sauce, dark soy sauce and cooking wine
Slice the green onion, slice the ginger, pat the garlic clove slightly, and cut the green garlic into sections
Heat the oil in a pot, put the dried chili, Sichuan pepper, star anise, cinnamon, bay leaves, grass fruit, cardamom, and sand ginger into it, and slowly bake it over a simmer to bring out the fragrance
Put 2 tablespoons of Pixian bean paste, 2~3 pieces of rock sugar, fry until the rock sugar melts, and the fragrance of the bean paste comes out
Add green onions, ginger and garlic, and stir-fry over high heat until fragrant
Stir-fry the duck meat over high heat, add pickled pepper and ginger
Stir-fry until the duck is colored and fully cooked, pour in beer, cover the duck, bring to a boil over high heat, cover and simmer over low heat until you like the taste
Scoop out half of the soup, use high heat to reduce the rest of the soup to 7 or 8 minutes dry, add green garlic and stir-fry, put it out and put it on the induction cooker, and continue to simmer while eating.
Wait until the duck meat is almost eaten, add the soup you just scooped out, if it is not enough, you can add some boiling water, and boil over high heat to eat shabu-shabu
Sauerkraut fish hot pot
Material 1
a grass carp; Sauerkraut must taste better; The amount of pickled pepper depends on your taste; 1 spoon of Sichuan peppercorns, the dosage depends on your taste; 1 star anise; 1 egg; Garlic; Ginger; Segments of green onions
method
Cut the sauerkraut into small pieces, the green onion into small pieces (I also used a little garlic section), the ginger into shreds, the garlic into minced pieces, and the pickled pepper into small pieces
Wash all the side dishes. Slice the white radish (not too thick, slightly thinner and easier to cook), 1,000 pieces cut into strips (not too thin, coarse and delicious)
Sprinkle the fillets with a pinch of salt and grasp well. Mix with egg whites (it is best to grasp the fish with your hands so that the fish fillets are coated with egg whites) and marinate for about 15 minutes
Add an appropriate amount of oil to the pan, heat the oil, add the fish head and fish steak and fry until both sides are yellow
Add 1/2 amount of shredded ginger and boiling water, bring to a boil over high heat, and continue to cook over medium heat for about 10 minutes to cook a thick white fish soup
Strain out the fish broth and set aside. I don't want any fishbones and bones
Wash the pot, put a little oil, add green onions, ginger, garlic, pickled peppers, star anise, and stir-fry for 2-3 minutes
Add the sauerkraut segments and continue to fry for 2-3 minutes
Add the fish broth from step 6
Add an appropriate amount of salt, bring to a boil, turn into an electric hot pot and simmer for 4-5 minutes. It's time to start shabu-shabu and fish fillet
Sichuan spicy hot pot
Material 1 (A)
One pack of hot pot base
method
First boil a pot of pork bone broth, and I pressed it directly in a pressure cooker for time reasons
Pour rapeseed oil into the pot, cook over high heat, turn to medium-low heat, add seasoning B, stir-fry until fragrant
Break the hot pot base into small pieces and put them in the pan and stir-fry slowly
After melting, pour in the boiled pork bone broth, boil over high heat, simmer for about 10 minutes, and a pot of authentic Sichuan spicy hot pot is OK
Korea Cheesetroop Hot Pot
Materials
kimchi to taste; Tofu to taste; Luncheon meat to taste; slices of sausages to taste; onions to taste; Fat cattle in moderation; Xin ramen to taste; Appropriate amount of rice cakes; Pleurotus eryngii to taste; Appropriate amount of beef powder; clams to taste; Korea chili sauce to taste; Garlic to taste; Appropriate amount of paprika; Light soy sauce to taste; cooking wine to taste; black pepper to taste; appropriate amount of sesame oil; Cheese to taste
method
All ingredients are cut and ready
Mix all the ingredients into a sauce and add more garlic, my secret is to put a little less sugar
Boil the clams first, boil the pot, put all the cut ingredients in and continue to cook
Pour the sauce over top and stir gently
When the ingredients are almost ready, you can put a few slices of cheese in many ways, especially to enhance the flavor, and if you like to eat instant noodles, you can also put noodles now, and I like to eat them last, so I didn't add instant noodles in this step
Turn to the induction cooker and simmer over low heat, and the Shin ramen that I put in at the end of the meal tasted very good
Kimchi seafood pot
Materials
1 cup kimchi (chopped); Fresh tofu jelly tofu sliced appropriately; seafood (squid, shrimp, clams, crab halved) 1 squid, shrimp, clams, crab 1; Shiitake mushrooms, enoki mushrooms, bean sprouts to taste; a handful of chrysanthemum; 2 tablespoons Korean hot sauce; 1 tablespoon chili flakes; a pinch of salt; 1 teaspoon sugar; 5 cups of boiling water; A pinch of oil
method
Cut the ingredients, wash them, and handle them well.
Heat the oil, add kimchi and hot sauce and stir-fry, add 1 teaspoon of sugar after fragrant, stir-fry and stir-fry. Pour boiling water into the pot.
After the soup boils, throw the shiitake mushrooms in, cover with low heat and simmer for five minutes until the shiitake mushrooms flavor into the soup.
Add frozen tofu, tofu, enoki mushrooms, chrysanthemum, seafood and finally add a pinch of salt. At this time, the smell of Korea restaurants wafts out. Simmer for 5 minutes.
Taste it, and add a little salt if it's light. Sprinkle pepper flakes and you're done! It's ready to be served! Rice ready! If you want to eat instant noodles, please do it yourself! (Preferably a thick instant noodle like Shin Ramen)
15 kinds of vegetarian hot pot recipes, vegetarian foodies should not miss it!
Hot pot is a favorite of many people's hearts
It's not just healthy and delicious
The manufacturing method is simple, too
Today
Learn these 15 vegetarian hot pot recipes
Keep you at home
You can also make an appointment with three or five friends to have a hot pot~
1. Mushroom health pot
Ingredient:
2 slices of yuba, 1 pinch of shimeji mushrooms, 1 group of vermicelli, 5 fresh shiitake mushrooms, 5 tofu bubbles, 2 tomatoes, and half a pound of lettuce
Soup: red dates, astragalus, codonopsis
Dipping sauce: a few sesame seeds, 2 spoons of sesame paste, 2 spoons of light soy sauce, appropriate amount of salt and oil
Method:
1. Hot pot vegetarian ingredients are the embodiment of everyone's preferences, and mushrooms and soy products are recommended, which are rich in protein.
2. In a pot of clear water, put a few red dates, a few slices of astragalus, cut Codonopsis into sections, throw them in the pot and boil.
3. Tomatoes can be arbitrary, the advantage is that it is nutritious, and the advantage is that the color is also beautiful.
4. Then the boilable mushrooms and tofu bubbles are also thrown in together, and the mushrooms are cooked.
5. Finally, put the bean curd, add some peanut oil and salt to taste, and then put the vermicelli into the pot to blanch.
6. Dip the sauce: Use the hot oil in a frying pan, fry the sesame seeds, add an appropriate amount of salt, 2 spoons of light soy sauce, and mix in 2 spoons of peanut butter after getting out of the pot. With the dipping sauce, the vegetarian hot pot is also delicious.
2. Tomato broth vegetarian hot pot
Ingredient:
Two tomatoes, 3~5 shiitake mushrooms, a small handful of green vegetables, 100 grams of bean skin, 8~10 small pieces of fried tofu, a section of white radish, a small handful of chrysanthemum, a piece of corn, a package of potato flour, a tablespoon of tomato paste, 10~15 grams of vegetable oil
Method:
1. Two tomatoes, cross them with a knife, and then pour them with boiling water, and the skin will be easily peeled off.
2. Slice one of the tomatoes into cubes and set aside.
3. Wash the mushrooms and cut them into cross-shaped knives; Wash all kinds of greens and set aside.
4. Cut the corn into four sections, slice the ginger, cut the white radish, shiitake mushrooms, bean slices and fried tofu and set aside.
5. Put a small amount of oil in the pot, stir-fry the ginger until fragrant, add the chopped tomatoes and stir-fry, and stir-fry over low heat to create the feeling of red sauce.
6. Add a tablespoon of tomato sauce and continue to fry for a while.
7. Add about 2/3 of the water in the pot and bring to a boil over medium heat.
8. Add corn, shiitake mushrooms and tomato slices, and add an appropriate amount of salt to taste.
9. Add an appropriate amount of vegetarian broth to it, and the taste will be better.
10. After the water is boiled, you can add the prepared side dishes and vermicelli, and you can eat it after cooking.
3. Tomato soup vegetarian hot pot
"When tomatoes turn red, the doctor's face turns green" has always been a popular saying in Italy. Tomatoes are an essential food in the lives of Italy. Tomatoes are found in many Italy home-cooked dishes. Tomatoes are like family in Italy, the "national dish" and also known as the "golden apple". Sweet and sour tomatoes not only have high nutritional value, but also make the bottom of the pot taste more delicious and delicious.
Ingredient:
Tomato, vegetarian stock, salt, pepper, etc
Method:
1. After washing the tomatoes, lightly make a cross on the skin.
2. Blanch the skin and cut into pieces after boiling water, then puree with a fruit and vegetable conditioner, and pour directly into the vegetable stock.
3. Add Oregon leaves, bay leaves, rosemary and other Italian spices (remember to wrap the spices in a gauze bag), and a little salt and pepper to bring to a boil.
4. If you are too lazy to process tomatoes, you can also buy ready-made canned tomato paste directly and add vegetable stock to boil.
Fourth, fragrant pumpkin pot
Ingredient:
Pumpkin, vegetarian stock, salt, pepper, etc
Method:
1. Wash the pumpkin first, cut the skin into small pieces and steam until soft.
2. Puree the pumpkin with a fruit and vegetable conditioner, pour it directly into the vegetable stock and boil.
3. Add a pinch of salt and pepper and enjoy.
5. Flavored vegetarian hot pot
Ingredient:
Old tofu, cherry radish, purple cabbage, pagoda cauliflower, carrot, black fungus, enoki mushroom, winter bamboo shoots, coriander (optional), sweet potato vermicelli, salt, vegetable and fruit seasoning powder, pepper
Method:
1. Rinse the pagoda cauliflower and break it into small flowers.
2. Remove the two ends of the cherry radish, and then cut it a few times without cutting it off.
3. Slice the old tofu, fry the old tofu in the pan until golden brown on both sides.
4. Stir-fry the baby cabbage with residual oil until soft.
5. Add the fried tofu slices and add the clear broth.
6. Add winter bamboo shoots and fungus, then add salt and pepper, and add a small amount of vegetable and fruit powder if you like fresher.
7. Add cherry radish, pagoda cauliflower, purple cabbage and sweet potato vermicelli and bring to a boil.
8. Move into the hot pot, blanch the enoki mushrooms, and sprinkle with coriander.
6. Spicy vegetarian pot
Ingredient:
200 grams of Chinese cabbage, 200 grams of carrots, 200 grams of enoki mushrooms, 4 shiitake mushrooms, 2 ml of peanut oil, 2 ml of sesame oil, 10 grams of dried chili peppers, 3 small chili peppers, 1 star anise, 10 grams of Sichuan pepper, 1 bay leaf, appropriate amount of vegetarian stock
Method:
1. Wash the Chinese cabbage and enoki mushrooms separately, remove the heads and wash the shiitake mushrooms, peel the carrots, wash them, and carve a flower shape.
2. Pour oil into the pot and stir-fry the chili pepper and sesame oil until fragrant.
3. Put an appropriate amount of water in the pot, pour in the fragrant chili pepper, and then add the peppercorns, star anise, and bay leaves to boil until fragrant.
4. Pour in the vegetarian stock, put the vegetarian vegetables into the pot, and cook.
7. Medicinal diet health pot
Ingredients (2 servings):
1 pack of medicinal soup stock powder, 1/4 cabbage, 2 handfuls of green cabbage, 2 fresh shiitake mushrooms, 2 carrots, 5 red dates, 2 frozen tofu, 1 vegetarian purple rice cake, Netherlands potato noodles
Method:
1. Wash all kinds of materials first.
2. Pour 4 bowls of water into the clay pot and add 1 packet of medicinal soup stock powder to heat.
3. Add the ingredients, cook until cooked, and then serve on the table to enjoy.
4. When eating, dip it in your own seasoned hot pot dipping sauce, which makes the taste richer.
Tips:
1. You can prepare winter noodles, Netherlands potato noodles, noodles, organic rice, etc., blanch them first, and put them in the hot pot while heating.
2. The amount of each ingredient can be increased or decreased according to personal preference (adding ginger has more effect on repelling cold, or it can not be added).
3. Dip the sauce with miso and cold boiled water to mix well or add some chili peppers, and mix well according to your favorite taste.
8. Healthy vegetarian pot
Ingredient:
120 grams of yam, 100 grams of burdock, 100 grams of carrots, 80 grams of Xiuzhen mushrooms, 80 grams of enoki mushrooms, 2 grams of angelica, 2 grams of wolfberry, 6 red dates, 5 grams of ginger slices, 500 ml of vegetarian broth, 1/2 teaspoon of salt
Method:
1. Peel the yam, burdock and carrot and cut into small pieces, and remove the stems of Xiuzhen mushrooms and enoki mushrooms.
2. Put the yam, burdock and carrots into the soup pot, add angelica, wolfberry, red dates, ginger slices and vegetarian stock and bring to a boil.
3. Cover the pot and simmer for about 20 minutes until the carrots are soft.
4. Add salt to taste, and finally add Xiuzhen mushrooms and enoki mushrooms, and bring to a boil.
9. Assorted curry pot
Ingredient:
150g cauliflower, 150g potato, 150g sweet potato, 100g okra, 200g eggplant, 3 tablespoons curry powder, 400ml vegetarian stock, 50ml coconut milk, 1/2 tsp salt
Method:
1. Peel the potatoes and sweet potatoes and cut them into small pieces, cut the eggplant into small pieces, and cut the cauliflower into small florets.
2. Stir-fry the salad oil and curry powder over low heat in a hot pan until fragrant.
3. Put all the vegetables in the pot, then add the vegetarian stock and bring to a boil.
4. Cook for about 5 minutes, add coconut milk and salt, and cook over low heat for about 5 minutes until the vegetables are soft and ready to eat.
10. Thai hot and sour pot
Ingredient:
Lemongrass, ginger, lemongrass, vegetarian stock, chili pepper, lemon juice
Method:
If you want to have some warmth in the cold winter, you can first go to the hypermarket to buy the indispensable fragrant herbs, ginger and lemongrass in Thai cuisine, take an appropriate amount of spices and put them in the vegetable stock, and then add chili peppers and lemon juice to boil together. If you want to be more authentic, you can replace the chili sauce with a moderate amount of Dongyan sauce (a type of Thai chutney), which will be addictive if you are not careful!
11. Japanese-style miso pot
Japan love miso soup not only because of its delicious taste, but also because it can help you fight fat enemies, sugar and oil. In addition, it can also help detoxify and make you healthy and beautiful. There are 2 miracle ingredients in miso, soy soap and melanoidin. Miso is a fermented food, so it has a good intestinal function, can eliminate waste products in the body, help create a small lean physique, in addition, the soy soap contained in miso can also prevent fat oxidation and promote metabolism!
The use of salty and fresh miso soup as the base of the hot pot soup gives you a taste of the freshness and deliciousness of the vegetarian food itself.
Ingredient:
Miso, vegetarian stock, kelp, mushrooms, tofu, etc
Method:
If you like miso, you can enjoy the delicious taste of the miso pot by adding the appropriate miso to the original vegetable stock. If you want to work a little harder, you can also add some kelp, mushrooms, and tofu to be the best match in miso soup, and you can also mix miso (1/3 white miso and 1/2 red miso) for more flavor.
12. Korean-style kimchi pot
Korea is best known for kimchi, and hot pot soup base with sour and spicy kimchi is a benefit for heavy foodies. Korea kimchi is different from Chinese kimchi, which is mainly sour, and it is also different from Japanese kimchi, which has no fermentation process. Korea kimchi has five flavors after eating, can accompany rice, easy to digest, eat kimchi when eating greasy things, can be refreshing, and eat with light things, it is more light, the taste makes many people think.
Kimchi is said to have rich medicinal properties, such as curing cancer and hangovers, providing adequate nutrition, preventing arteriosclerosis, lowering cholesterol, eliminating excess fat, and other diseases.
Ingredient:
2 bowls of Korea kimchi (with soup), tofu, Chinese cabbage, tomato, shiitake mushrooms, etc
Method:
The bottom of the kimchi pot is actually not difficult, first prepare an appropriate amount of kimchi, cabbage and carrot slices, add vegetable stock and boil together. If you are afraid that the general commercial kimchi may contain fish sauce and other meat flavors, you can also pickle the kimchi yourself in advance for later use.
Kimchi Strategy:
1. First, cut the cabbage into four halves and salt each leaf for about 5 hours.
2. Wait for the cabbage to become soft, then wash and drain with water for later use.
3. Mix an appropriate amount of shredded carrots, diced apples (peeled), ginger puree with chili powder and white sugar to form a paste, which is the marinade sauce.
4. Evenly coat each drained cabbage leaf with the sauce, roll it into a cylinder from the bottom end and put it into the crisper box, and cover it tightly. Put it for one day when it's hot, about two days when it's cold, and then move it to the refrigerator when it ferments until it has a sour taste.
13. India style curry pot
India fight the hot and humid climate by eating curry frantically, as curry has the effect of refreshing and increasing appetite. Intense and bold curry, blended in the ingredients, take a bite, the rich and coconut milk aroma curry explodes in the mouth, ancient India seems to emerge in front of your eyes, tantalizing your taste buds.
Ingredient:
Curry powder, ginger, vegetarian stock, mixed spices
Method:
Fragrant curry is always appetizing, but the recipe is very simple. First stir-fry an appropriate amount of India curry powder and ginger together over low heat, then pour in vegetable stock, if you want the Indian style to be stronger, you can add some mixed Indian spices (Garam Masala) and bay leaves, and enjoy it with orange sauce, super India!
14. Soy milk pot
Method:
The soy milk pot is low-fat and nutritious, and has recently become a popular pot for slimming people. When boiling a soybean milk pot, the key is to cook the pot directly with vegetables, wait until it is almost done, and then pour in the soy milk (original flavor), and finally make appropriate seasoning according to your own preferences. In addition, because soy milk burns easily, remember to stir the bottom of the pan often.
15. Warm up the small hot pot
Ingredient:
Shiitake mushrooms, shredded tofu, kelp, broccoli, carrots, ginger, salt, pepper
Method:
1. Soak the mushrooms and wash them, pour them into a pot with boiling water, blanch them for two or three minutes, and pick them up.
2. Remove the stems of the shiitake mushrooms, cut them diagonally into slices with a thickness of about 5 mm, spread out the shiitake mushroom slices and cut them into thin strips.
3. After soaking and washing, take out the kelp and cut it into shreds, and the width is about 4 mm.
4. Pour boiling water into the casserole, add shredded shiitake mushrooms, turn it over with chopsticks, and then add shredded kelp, ginger and carrots.
5. Bring to a boil on high heat and turn to low heat, add a spoonful of salt, and put it in according to personal taste.
6. Add another teaspoon of pepper and sprinkle evenly on the surface.
7. Cook over low heat, pick up and mix several ingredients with chopsticks, and a pot of fragrant hot pot is completed.
8. According to personal preferences, you can add some broccoli, lettuce, soy products, and those with heavy tastes can also add some dipping sauces to eat.