Chinese Food
It's a spicy pot that can be made as soon as you see it
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Spicy hot pot originated from the rural flavor of Jinyun Mountain in Chongqing. It is a common practice of local people. It is characterized by a pot of spicy, fresh and fragrant. It is said that the local people usually like to stir fry a large pot of vegetables with various seasonings. When there are important guests, they will add meat, seafood, crispy intestines, tender meat, etc. to the usual large pot of stir fry. The bamboo shoots are fragrant. Because they are fried in advance, they can absorb the fresh taste of various meat and seafood, add their own fragrance, mix them up, and achieve the one pot fragrance. Spicy hot pot is really a kind of dish for birds to return home. It can satisfy the enjoyment of all kinds of food materials and taste buds. It makes people love it. So the choice of dishes depends on your own preference. Important tips must see Tips oh.
Cooking ingredients
Cooking Steps
Step1:The first step is to prepare all kinds of ingredients, such as beancurd fungus, celery, squid head, live shrimp.
Step2:The second step is to prepare all kinds of vegetables. Sliced green shoots, dried bean skins, smoked strips, shredded Flammulina mushrooms and cut broccoli into small pieces. The kelp bought in the market is salty. Soak it in water in advance to remove the salty tast
Step3:The third step is the ingredients. I like to eat more kinds. A little bit of each. Slice the onion (I think the purple onion is better for nutrition). Slice the zucchini. Slice the lunch meat and large intestine
Step4:The fourth step is to prepare seasoning, scallion, ginger and garlic. Slice and cut into sections and foam. All suggestions are prepared in advance. Don't panic when cooking.
Step5:Boil the water and cook. This step is actually interspersed in the preparation of materials (saving the total cooking time). Blanch the ingredients and ingredients that are difficult to cook for 8 minutes, such as kelp, agaric, celery, beancurd, bean skin, Flammulina mushroom and green bamboo shoot. The cooking time of different ingredients is different. Novice can cook and tast
Step6:The sixth step is still seasoning. Pepper pepper pepper + finished incense pot seasoning or Pixian bean paste. (I'm here to buy the finished product. In fact, the taste is the same as Pixian bean paste.
Step7:Heat the oil in a big fire. Stir the pepper in a small fire (more oil than usual stir fried dishes). In this step, slowly stir the fragrance
Step8:Stir up the fragrance and take it out. Otherwise, these small particles will become bombs in your mouth after cooking.
Step9:Stir fry the onion, ginger and garlic, but don't stir.
Step10:Put in the saucepan or Pixian Douban sauce. Continue to stir fry to make the flavor (the sauce bag is put according to the quantity of dishes. It's not the whole bag. Be careful not to salt it
Step11:Pour in oyster sauce. It's mainly fresh. There are soy sauce ingredients in the saucepan seasoning or Pixian Douban sauce, so there is no need to add old or fresh soy sauce.
Step12:Put in meat (such as lunch meat, large intestine, etc.) and stir fry squid head to change colo
Step13:Put in fresh shrimp, purple onion and dried beans and continue to stir fry until they taste good. Onion is not easy to put too early. Fried for a long time, it's soft and has no taste.
Step14:Then add the 8-minute cooked beancurd, kelp and fungus. Stir fry the zucchini
Step15:Flammulina velutipes. Add lettuce, celery, broccoli and other green vegetables to stir fry at the last step. Color and dip in the juice. Don't fry vegetables too long. I'm getting ol
Step16:
Step17:
Cooking tips:1. Lazy way. Fish oil can be made good use of in the process of cooking. 2. In the process of dishes, first clear the hard cooked fish oil. Then you can clean other dishes while blanching. It saves a lot of time. 3. The seasoning of spicy pot can be bought in the market. It's equivalent to Pixian bean paste. 4. Oyster sauce is fresh. There's soy sauce in the sauce. Don't let go of the raw soy sauce. Black soy sauce It's really not delicious. 5. The sauce has salt. I haven't put salt in it. It's according to my taste. I think it's enough. 6. Don't put the purple onion too early or too late. It can improve the taste and ensure its crispness. 7. In terms of taste and taste, white onion generally tastes a little soft. Generally, the meat is thicker and the juice is a little sweeter. Generally, it is not very spicy. But purple onion is more crispy, less water, less sweet and more spicy. Nutritional value. Inside the white onion
