Chinese Food
Layers of warmth: Japanese style thousand layer hot pot
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After eating dumplings at the winter solstice yesterday, I suddenly miss the hot pot. Because I love the fragrance of suziye very much, I made this thousand layer hot pot today. Hot pot. It was called antique soup in ancient times. It was named after the sound of Gudong when food was put into boiling water. It was an original Chinese food. It flourished from the Warring States period to the Song Dynasty. Hotpot was introduced into Japan from China in Muromachi era, and then developed into a Japanese hotpot. It became a traditional Japanese diet with a long history and fresh taste. Emphasis on the use of pure and beautiful soup seasoning, use of pharmaceutical seasoning. Has the characteristics of delicious nutrition. The thousand layer hot pot is one of them. The water content of Chinese cabbage is as high as 95%. Eat more cabbage. Can play the role of nourishing yin and moistening dryness, skin care and beauty. Suziye can be used as medicine. It makes people full of food. It's good for weight loss. It can also relieve cold, promote qi and stomach. Beef can also strengthen the spleen and stomach, replenish the protein and trace elements needed by human body. Fungus plant
Cooking ingredients
Cooking Steps
Step1:Wash the bean sprouts. Remove the white radish from the tail and wash it. Take a section of about 10cm. Peel and cut into thick piece
Step2:Sliced ginger. Garlic can be used as a whol
Step3:Two pots are needed. One is used to make a container. The other is used to make a bottom soup. Go to the first pot. Turn on the medium heat. Add all the water and put in the sliced ginger and garlic
Step4:Put in the cut radish piece
Step5:Add the bean sprouts when the water is slightly boiling. Cover the pot and cook for 1020 minutes (the bottom soup can also be boiled with anchovy and kelp. But the kelp needs to be fished out after cooking for two or three minutes. I don't like seafood very much, so I use the white radish and bean sprouts in the cooking vegetable hot pot
Step6:In this period of time, prepare the cabbage leaves of other materials and cut them at a place about twice the depth of the pot (one layer at a time. The positions of the Chinese cabbage leaves will be different as the cabbage leaves become smaller) and divide them into five parts according to the size. There are four pieces in each part for cleaning
Step7:Wash the leaves of the Perilla. Cut off the long stem
Step8:Sliced beef. About 12mm thick. Neither too thick nor too thin (it was taken at the window. The color is a little affected by light
Step9:It's starting to pile up. On the first floor, put a piece of the largest cabbage leaf, on the second floor, put two pieces of Suzhou leaves, on the third floor, put beef slices. This is the first group
Step10:Then the first group. On the fourth layer, put the second largest cabbage leaf, on the fifth layer, put two Suzi leaves, on the sixth layer, put beef slices. This is the second group
Step11:And so on. After stacking four groups, the fifth group only put the smallest cabbage leaf. This is a leaf group
Step12:Then cut through the middl
Step13:Code the second pot with the cutting face up, first code the stem and then the leaf. The half of the stem is in the outer layer, the half of the leaf is in the inner layer, and so on. Make four leaf groups
Step14:After all the codes are finished, try to keep them as close as possible. Leave a hole in the middle
Step15:Add black pepper, salt, soy sauce, vinegar and cooking wine (or a small glass of sake) to the bottom soup
Step16:Taste it after cooking. It can be a little salt
Step17:Pull out some radish pieces and put them at the bottom of the small hole left in the middle of the leave
Step18:After cleaning all kinds of fungi, cut off the bottom of Flammulina velutipes. Cut the Pleurotus eryngii into long flat strips. Make a cross on the mushroom (there is no rigid regulation on the quantity and type of fungi. You can choose what you like
Step19:Put all kinds of fungi into the small hole. Press the leaves to both sides during the tight swing. In this way, more fungi can be put i
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Cooking tips:1. As a reference, the inner diameter of the container made in my home is 24cm. It is enough for three people in one family to eat. You can increase the number of leaf groups according to the size of the pot. 2. This is the beef thousand layer hot pot. You can also make pork and mutton thousand layer hot pot. But try to choose lean meat. There will be no oil floss floating on the surface. And you need to cut it fresh. If it's frozen finished beef roll, it's easy to disperse during the cooking process Moreover, there will be more froth and oil flowers. 3. The soy sauce in the bottom soup can't be replaced by the old soy sauce. 4. Because there is meat in the hot pot, so when cooking the bottom soup, don't use meat as the material. It's easy to mix the taste. 5. People who think the taste is light can dip some soy sauce (PS soy sauce method - soy sauce, cooking wine or Weilin, white vinegar, lemon juice or grapefruit juice mixed and then add water or a little boiled bottom soup) can also save themselves There are skills in using raw egg liquid or hot pot dip instead of cooking.
