Let s talk about the order in which to eat hot pot, okay?

When we get a nine-square grid, what we have to do is put the lumps of meat into a few side grids first. This kind of meat needs to be boiled for a long time, but there is no need to boil the soup over high heat, such as: coriander balls, gizzard flowers, brain flowers, and blood wang.

There is one exception here – old meat slices. As the name suggests, old meat slices must be cooked to be old to be delicious, so we threw it out of the pot from the beginning. Next, we start scalding flaky meat - beef liver, hairy tripe, yellow throat, duck intestines, goose intestines.

These dishes must not be cooked directly, but should be placed in the middle compartment. Shabu Shabu pays attention to a "seven up and eight down", each time the ingredients are put in the pot for two seconds, and the oil noodles are raised for one second and then soaked, so that you can eat seven or eight times. Flaked ingredients are made to be crispy, and this crispy raw can only be achieved in the process of alternating between hot and cold.

If I put the grid, I usually choose the middle grid, of course, if the four grids are already boiling, you can also put it, and successfully solve the problem of chopsticks fighting. When we've finished all the meat, it's time to eat our first batch of ingredients – and of course there's nothing wrong with eating the floating ones first! Brain flowers and old meat slices have not yet reached the best time to taste, so we must wait. ‍‍

A good pot of soup, carefully boiled, only the first way, makes the soup base of this hot pot unique flavor. When the bottom of the pot is served, don't rush to put the ingredients, after boiling, scoop a bowl of bone broth and sprinkle with minced celery for a delicious taste. A bowl of beef bone broth moistens the throat, and then begins to taste the beef slowly, and the order of shabu-shabu is from lean to fat

Tender meat, beef tongue, three-flower tendon, five-flower tendon, spoon handle, spoon kernel, neck kernel, hanging dragon companion, hanging dragon, fat calluse, chest sting. Putting fatty meat or vegetables in the soup first will cause the soup to be cloudy or oily, which will affect the taste of the meat. In addition, the technique of shabu-shabu is also very important, shabu-shabu is usually served with a wire colander, and the fresh meat is poured into the boiling bone broth, stirred slightly, and cooked when it changes color.

The authentic name is "three over water", that is, the meat should be spooned three times, depending on the part of the meat and personal experience, the purpose is to control the texture of the meat. The heat of shabu-shabu can not be ignored, eat Chaoshan beef hot pot, must not open the fire, when cooking, the meat foam floating soup, it is simply a violent thing! It is necessary to cook the soup over medium heat, and the scalded beef is half cooked and half fresh, and the best beef can be eaten by those who know how to eat, so as to make the best use of it.

Different from Sichuan-Chongqing hot pot, Chaoshan locals do not eat too many side dishes, the common ones are only two or three, bean skin lettuce with fresh beef, enough. ‍‍

Beef hot pot, hence the name, is basically eating beef, about 39% of the meat on a cow can be cut into slices, each piece of meat is arranged clearly, even how many seconds to simmer in the pot, there is a set of time standards. The most important thing to eat beef hot pot is that the beef should be fresh, and it takes no more than 5 hours for a cow to be slaughtered in the pot, and what you eat is that bite fresh. As soon as a person with a bad mouth eats it, he knows whether it is fresh beef or not.

Eating beef hot pot, first meat and then vegetables, and to start with the leanest meat, from thin to fat, the reason is also very simple, if you eat fatty meat from the beginning, the soup base is easy to become greasy, affecting the taste. The order of shabu-shabu is: tender meat, three-flower tendon, five-flower tendon, spoon handle, spoon kernel, neck kernel (snowflake), hanging dragon companion, hanging dragon, and chest sting.

There is a mantra for shabu-shabu beef: three over water. Put an appropriate amount of beef in the colander, shake the water and shake it up, lift the colander up and drain it out of the soup, re-enter the pot, go up and down, repeat three times, the beef is shabu-shabu, just fished out and was swarmed away by the whole table of people, the whole table of people ate more than ten or twenty dishes of beef, only worthy of such delicious food. ‍‍

When eating hot pot at home, you generally put white radish and carrot to put it on the fire, and when you are together, you will first use chopsticks to clip the fish fillet into the pot, 10 seconds OK, dip it in some soy sauce, it is refreshing and smooth and tender with fish flavor, especially if you use sashimi or green carp, the meat is very refreshing. Eat about a round, and then cut into pieces of chicken, fish bones, fish belly, fish tail, as well as a variety of meatballs and Shunde specialty fish skin horns. After eating a round, I put vegetables and dried vegetables, and my family also likes to put dried winter melon.

Finally, if you can't eat enough, put noodles, and drink soup when you're full, because the clear water hot pot has a clear and sweet soup, and no monosodium glutamate and seasonings are put in.

Before eating Sichuan-Chongqing hot pot, you must order a freshly fried crispy pork. The crispy meat must be eaten hot, the outside is crispy and the inside is tender, fat and thin, and if the heat is properly controlled, the juice of the meat can still burst out in one bite. When the pot is boiling slightly, put in the lettuce heads, bamboo shoots, old meat slices and other dishes that need to be cooked to taste and are not easy to cook.

Then blanch the hairy belly duck intestines, in addition to the freshness of the ingredients, but also in a crisp, flavorful taste. To achieve this realm, it is necessary to respect the rules of "seven up and eight down", that is, use chopsticks to carry duck intestines and hairy belly to lift it seven times in the boiling soup, scald it eight times, and take it out when the shape begins to be miniature and rolled. Starchy ingredients (such as potatoes) must be put last, otherwise it is easy to paste the pot and affect the taste.

Chongqing hot pot has more oil and less water, especially avoid boiling over high heat when eating, and simmer slowly, retain the aroma of the soup base, and only leave a grid in the middle to churn. ‍‍

When the pot rises, it begins to scald meat dishes such as hairy belly, duck intestines, goose intestines, and kidney flowers. After scalding a few slices, between a few glasses of beer or drinks, let the waiter put down the frozen goods or meat dishes that are not easy to cook, such as fish, boneless phoenix feet, Wuchang fish, etc. Then slowly hot and hot, chatting while eating, talking while drinking, some people who love hot pot can last for three or four hours.

In the end, it's time to kill the country (end), the meat is cool, and when you're ready to shave some rice, you can throw the ingredients into it. However, bean sprouts, green onions, etc., many people start to make them halfway through. Compared with what to put in the hot pot, in fact, when eating the hot pot, it is more important not to use chopsticks to it around. ‍‍

Shabu mutton pays attention to proportions and order. The so-called proportion, shabu shabu take care of yourself, don't pick up the plate and put it all in the pot, a piece of mutton is clamped up with chopsticks, put it in hot water while shaking it off while shabu does not loosen the chopsticks, change color that is, fish, dip the sauce into the mouth, it is for this "melt in the mouth" feeling. The so-called order, first meat and then vegetables, the side dishes of the old Beijing mutton shabu are also exquisite, cabbage, vermicelli, frozen tofu, the taste itself is not heavy, it is a good product to absorb the aroma of meat, and then authentic, cabbage only needs vegetable leaves, in order to absorb the fresh fragrance of mutton, full of taste. ‍‍

Step 1: All kinds of meat! Sheep brain, high-calcium mutton, **beef.

If you go to a place that has a local special meat, order that, and eat all four plates first! Step 2: Mix the dipping sauce with tahini and leek flowers.

Simple and rude, don't say anything about oil dishes. I don't understand! Green vegetables, vermicelli, mushrooms, shrimp slippery, frozen tofu what you want to eat!

If you order sauerkraut, remember to put it last, because if you put sauerkraut first, other greens will turn yellow! Step 4: Eat below!

Vegetable noodles hand-rolled instant noodles like what to order.

Wait for the butter to dissolve. Beat the seasoning. The sesame sauce or something quickly dissipated.

Sesame oil, garlic, salt, monosodium glutamate. Begin to throw the first dish of blood Wang, which is called cold pot blood. Of the nine compartments, there must have been only one or two of them boiling.

Begin to scald the hairy belly, duck intestines. It's not mutton shabu! It's hot.

Although there is a saying that there are seven up and eight down, if you want to eat the tender point, you can blanch it a few times, and the old point can be eaten when the hairy belly bubbles. After the pot boils, throw brains, kelp, squid, sliced meat and other things you love to eat. Yes, you can lose your meat, and start throwing bean sprouts and tribute vegetables when you are preparing a high meal.

After dinner, we finally had delicious potatoes.

Hot pot ingredients in the pot order:

1.Shabu-shabu usually emphasizes meat first, then meatballs, vegetables. Meats include beef, lamb, pork, chicken, fish, etc. When these ingredients are placed in the pot, the umami flavor of these ingredients will be incorporated into the soup, which has the effect of enhancing the aroma.

2.When adding meat, put the fungus ingredients in the hot pot. Fungal ingredients are the best natural flavoring agents. Shiitake mushrooms and oyster mushrooms are commonly used. Another advantage of fungi is that they don't rot for a long time, and the more you cook them, the stronger the aroma becomes.

3.The next thing to be shabu is the animal organs, such as hairy abdomen, duck intestines, yellow throat, large intestine, etc. The ingredients seem to have a strong flavor, but they are boiled for a short time and do not spoil the fresh food. The taste of the soup base.

4.Then the skin line is followed by soybean products, meatballs and dried foods. They are characterized by a longer cooking time and can absorb the flavor of the hot pot soup.

5.Vegetables are the last vegetable. They are the most oil-absorbent. Put them too early to detract from the flavor of the soup, so put them to the end.

6.In particular, don't put starchy ingredients in the pot first, such as potatoes and sweet potatoes. They are characterized by a high starch content. Putting the soup too early can make the soup thicker and stick to the pan easily, and these ingredients should also be put last.

Actually, it is very embarrassing to eat churros while eating hot pot because they tend to soften if you soak them in hot pot, and they are more likely to rot in the pan if you hold them if you stir them with chopsticks. But many people like to choose some fritters when eating hot pot in their daily life, but if you are too grand, it is recommended that you do not choose fritters, otherwise it will be embarrassing.

To eat hot pot, you must first have a good soup base, which suits your taste, which is the most important thing. The order of ingredients for hot pot, which one you want to eat will be sent first, with meat dishes as the first and vegetables first.

Meat is put first, then seafood, and finally vegetables, and the meat will be fragrant when cooked in the hot pot, and if you put seafood first, there will be a great fishy smell of seafood that will affect the taste.

It can be said that you can put some meat you want to eat first, and then put some dishes you want to eat, so that you can eat meat and vegetables at the same time.

I think you should put the meat first, then the vegetables, so that the vegetables will taste better.

I prefer to put in sliced meat, shabu mutton, spicy beef, fish fillet, shrimp slippery, etc., then eat some cabbage, coriander, potatoes, lotus root, enoki mushrooms, etc., and finally add some vermicelli or noodles.

Put the hot pot base first, and then put the meat, when the meat has a certain taste, put some side dishes in the appropriate place, and the side dishes put in will taste better.

Put some meat first, then some vegetables to get cooked, and then put some staple noodles at the end, which is usually the order when people eat.

I'm a big fan of hot pot, and my general order is to put something that is more durable to cook first, then put the meat, and then soak some vegetables when the meat is gone.

When serving in the pot, you should first put some ingredients that are more difficult to cook, then add meat, and finally add vegetables, so that you can eat a special tasty.

When we eat hot pot, our preferred order is to put the mushroom ingredients first, so that the mushrooms can give full play to the umami, followed by the meat, so that the soup is a little oily, and the last ingredients to put depend on personal taste.

Meat first, then soy products, then vegetables, this order will be very good.

According to the order of the pot, shiitake mushrooms, oyster mushrooms, baby cabbage, fungus, potatoes, winter melon, green bamboo shoots, lotus root slices, kelp, frozen tofu tofu puffs, broccoli, soybean oil skin, bean curd, shredded green radish, lettuce, enoki mushrooms such as radish, potatoes, lotus root, etc., there are two ways to prepare this kind of vegetables, one cut them into small pieces to make the soup base of the hot pot, and the other is cut into slightly larger pieces while cooking and eating. It is recommended to cut the potatoes into larger pieces, because the potatoes will melt after a long time of cooking.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, etc., which are blanched in boiling water or a special soup pot before eating. Some of them are also eaten with seasonings. It is the attachment on the cattle, sheep, pigs and ducks, such as hairy tripe, which must be black!

This hairy belly pays attention to seven up and eight down, and the entrance is to pay attention to a crispy, and it will not be brittle when it is outdated! Duck intestines, yellow throat, waist slices, are all these exquisite!.

There is no certainty, as a reference to recommend my family to eat simple hot pot ingredients, the soup base is your own choice, the ingredients I will match: tofu, pig red, soybean sprouts, lettuce, cabbage, shrimp, fish fillet, small squid, chicken, fish maw, sea cucumber pork liver, these are the combination of materials for my home-cooked hot pot. Then it's better to try to make this soup baby cabbage, the soup is delicious, so that you can feast your mouth, and it is very low in calories overall, and the cause will not be delayed.

1. Meat

Such as beef, mutton and pork, pig offal, pig tongue, pork liver, bacon, round luncheon meat, hairy tripe, yellow throat, duck intestines, chicken wings, crispy sausages, quail eggs, ham sausages, sausages, liver and hoof tendons, bullfrogs, etc.

2. Seafood

Such as crab meat, fish balls, fresh shellfish, oysters, squid, shrimp, cod fillet, etc.

Just like meat, there are many kinds of seafood that can be put in a hot pot. There are two types of seafood here: fresh seafood and semi-finished seafood like fish balls.

3. Vegetables

Such as white orange green turnip, carrot, tomato, winter bamboo shoots, lettuce, leeks, potatoes, yams, kelp, lotus root, cucumber, winter melon, lettuce, oil and wheat cabbage, baby cabbage, cabbage, spinach, cabbage, water spinach, broccoli, coriander, etc.

4. Mushrooms

Such as mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, fresh mushrooms, anchovy mushrooms, straw mushrooms, tea tree mushrooms, etc.

Larger mushrooms, such as shiitake mushrooms, are best cut in half and thrown into a hot pot, as they take 3-4 minutes to cook. Enoki mushrooms are ripe quickly, and they are ready for about 30 seconds.

5. Soy products

Such as soybean sprouts, mung bean sprouts, tofu, dried tofu, tofu skin, old tofu, fried tofu, bean curd, konjac shreds, etc.

6. Staple food

If you are afraid that you will not be full, after eating the above ingredients, use the remaining soup to cook noodles. You can add some hot pot noodles, instant noodles, sweet potato flour, wide noodles, vermicelli, hand-rolled noodles, gluten, etc.