What can be served at the same time as mutton shabu?

Cabbage. Apple mushroom vegetarian dish or something, it's almost the same, it depends on the situation!

Shabu mutton. Ingredients: soup bottom well; 1 salted chicken skeleton; 3 red dates; 15 wolfberries; ginger 5 grams; 2 shallots; Ingredients ; 300 g lamb slices; Fresh mushrooms to taste; Appropriate amount of crispy meat and meatballs; an appropriate amount of yuba and tofu; Vegetables to taste; Rice cake Naizhi town appropriate amount; Dipping sauce ; light soy sauce, balsamic vinegar, sesame oil to taste; Shallots, coriander, garlic, ginger to taste Method.

The sliced fat sheep rolls are taken out in advance and thawed naturally.

Put the salted chicken skeleton in a pot, add water and bring to a boil over high heat, add all the soup base, turn to medium heat and cook for 20 minutes.

Put all the vegetables on a plate, chop the green onion, ginger and coriander, mash the garlic into a puree, add light soy sauce and balsamic oil and mix well, and add a small amount of boiling soup.

Tofu, yuba, crispy meat, meatballs.

Rice cakes and other ingredients that you like are all served on the table. Open shabu, shabu mutton.

Spicy lamb. Materials.

Ingredients; 240 grams of mutton, green onions, 2 shallots, 2 coriander, 2 spicy millet.

Accessories; 100ml vegetable oil, 2 dried chilies, 1 teaspoon Sichuan peppercorns, 1 teaspoon salt, cooking wine, 2 teaspoons soy sauce, 1 teaspoon cumin powder, 1 teaspoon chili powder, 1 teaspoon Sichuan pepper powder, 1 teaspoon pepper powder, 1 teaspoon pepper powder.

Preparation of spicy lamb.

1.Prepare the ingredients: lamb, green onions, shallots, and coriander are washed separately;

2.Finely chop the lamb a little, chop the green onions, coriander, and shallots separately; Prepare 2 more millet spicy and chop them as well;

3.Add an appropriate amount of salt, cooking wine, soy sauce to the mutton, stir well, and marinate for 15 minutes;

4.Heat a wok and pour in an appropriate amount of vegetable oil to heat again;

5.Add dried chili peppers and sauté peppercorns until fragrant;

6.Add the mutton and stir-fry over high heat until the mutton turns white;

7.Add the green onions and stir-fry;

8.After the mutton is fried dry, add an appropriate amount of cumin powder, chili powder, pepper powder, pepper powder and stir-fry well;

9.Add coriander, chopped green onion;

10.Turn off the heat and sprinkle millet spicy out of the pan.

Mutton is the most nourishing meat in autumn and winter, but the smell of mutton is really unacceptable. In fact, the smell of mutton mainly comes from volatile fatty acids, and if it is minimized or reduced before cooking, it will be possible to make mutton that everyone likes. Today, let's talk about cooking mutton......

Some people say that they eat mutton and go to Xinjiang to taste a bite of grilled lamb chops, and some people say that they eat mutton and go to Beijing to feel the copper pot shabu! And Xiao Jian feels that the highest state of eating mutton is the original taste, especially in the northwest region of China, which shows the most incisive ......

People shivered in the bleak winter night and plunged into the rising white mist. Red meat in a clear broth, boiling in a pot of boiling water; Cabbage tofu, rolling in the 28 sauce. Back in the night, head high, comfortable body, and a good man who is not afraid of the cold wind.

The hot pot does not pay attention to the richness of the base material, but the bottom of the spring water pot is almost the principle that the old Beijing copper hot pot must adhere to. Only a little green onion and ginger soup can show the mellow of mutton to the fullest. And the gourmets who really understand Beijing hot pot often put a piece of sheep's tail oil "fat pot" before the dish, which is a top secret that they do not pass on.

To remove the smell of radish, cook the radish and mutton together, and then remove the mutton and cook it separately to remove part of the smell.

When cooking mutton, put it in a pot under cold water and add some rice vinegar to cook it together, you can remove the smell.

Before cooking the mutton, add baking soda and cooking wine to soak for more than 2 hours, and then rinse it off to remove part of the smell.

Beef and mutton hairy tripe with sesame sauce and small ingredients in clear water are eaten with the original flavor, and the yellow throat of the tripe at the bottom of the butter pot is eaten with sesame oil and garlic sauce, which is spicy and fragrant. I never felt that there was any conflict, but I felt that life was beautiful. It's okay for them to be alone, and it's more refreshing to mix them up, so it's okay to eat them at any store.

But don't put your brain flower in the clear water, you can't stand ......

Radish and cabbage have their own loves, like to eat clear water pot, come to an old Beijing copper pot shabu! Especially recommended Jubaoyuan! Kill Donglaishun in seconds!

If the people in my company dare to pour all the mutton into the bottom of the red oil pot, I will slap the table and scold the street! The mutton is to pick up a piece and put it in the churning pot and gently rinse it, watch it change color layer by layer, take out the dipping material in time, and then take out the dipping mouth, and then come to the mouth of the baked cake, crispy and burnt.

What a beauty it is to be born in the world!

Mutton itself is a warm food, even if you don't eat too many chili peppers, it is very important to pay attention to its side dishes.

1. It is best to pair some cool and sweet vegetables to prevent fire. Cool vegetables generally include winter melon, spinach, cabbage, enoki mushroom, mushroom, lotus root, callus white, bamboo shoots, etc.; Potatoes and shiitake mushrooms are sweet vegetables. When shabu mutton, you can add some ginger to the soup, mutton replenishes yang and warms, ginger drives away cold and keeps warm, matches each other, warms and warms, and can also drive away external evils, and can cure cold and abdominal pain.

2. The time of shabu should also be exquisite. Stems and leaves of vegetables such as rape, bok choy, spinach, etc., are generally rich in vitamin C and carotene, and it is best to soak them for a short time, otherwise the nutrients in them will be destroyed. Spinach contains oxalic acid, which will hinder the absorption of calcium and iron in food, so it is best not to soak it with other foods for a long time, and blanch it slightly.

3. When eating cold vegetables, most of them should eat some vinegar, and the protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids contained in vinegar have the effect of reducing swelling and activating blood, sterilization, etc., and the effect of cold food is better. However, it is not suitable for vinegar to be paired with hot mutton, which will weaken the therapeutic effect of the two and produce harmful substances to the human body.

4. Eating a variety of foods together when shabu-shabu will inevitably cause some foods to be mismatched, so you must pay attention to taboos when eating. For example, potatoes are a popular vegetable for shabu-shabu, but if bananas are used as an after-dinner fruit, they can cause spots on the face. You can't eat watermelon after shabu mutton, otherwise you will be poisoned.

Generally, I choose to pair it with some lettuce, as well as some oily wheat vegetables, in fact, the taste is particularly fragrant and delicious, and it is also particularly tender and delicious, and it is liked by a lot.

Lettuce, potato chips, lettuce, spinach. When choosing mutton, it is necessary to choose fine and tender, the meat slices are evenly thin, the seasoning is diverse and delicious, the shabu is mellow and fragrant, and it is eaten immediately after shabu. The fragrance is pure, tender and delicious.

Tofu is the best... Shangpin hot pot sesame sauce...

What are the different ways to eat mutton shabu in different places? There are more ways to eat this way, there are skewers, slices, and strips, this way of eating is different, in fact, the taste is almost the same.

Each place has its own taste, so there is a different taste in the first place, followed by the difference in dipping water, and the different taste of the bottom of the pot in each place.

There are those who eat the original soup flavor directly after fishing, and there are also those who make a dipping sauce with their favorite flavor and eat it after dipping it.

What are the different ways to eat mutton shabu in different places? Of course, there are a lot of them, you say it's spicy. Qintang hydrophilic bone and so on.

1.The selected tender lamb is frozen and cut into very thin slices, preferably fat and lean;

2.Add water to the hot pot and boil, add mushrooms, cooking wine, refined salt, green onions, ginger, and then mix sesame paste, pickled leek flowers, soy bean curd, cooking wine, soy sauce, chili oil, marinated shrimp oil, sugar garlic, etc. according to the ratio that everyone likes, soak the shreds, and wash the cabbage;

3.Put the lamb slices, cabbage, shredded ingredients, etc. into the hot pot and eat while shabu-shabu.

Beef + liquor: easy to get hot when eaten at the same time; Because beef is sweet and warm, it replenishes qi and helps fire, while liquor belongs to high temperature, which is like adding fuel to the fire when paired with beef, and it is easy to cause tooth inflammation.

Beef + Chestnut: The vitamins in chestnuts are easy to react with the trace elements in beef, weakening the nutritional value of chestnuts and making them difficult to digest.

Beef + Conch: Unwell.

Beef + snails: Not easy to digest and can cause bloating.

Beef + catfish: Eating together can cause poisoning, you can use human milk and drum juice **Beef + brown sugar: bloating.

Beef + Red Pond: Eating together can cause bloating.

Beef + oranges: Not conducive to nutrient absorption.

Beef + leeks: It is easy to be poisoned when eaten together, and it can be detoxified with human milk and drum juice.

Absolutely. It won't be poisoned.

Yes, some local special hot pot dishes are eaten like this.

Yes, choose a spicy hot pot ingredient.

It's totally fine, it's all meat.

Shabu mutton was invented by a cook under Kublai Khan!

Although mutton is delicious, but some situations are not suitable for eating, because some foods will be restrained with mutton, eating will cause harm to the body, so it is very necessary to understand which foods can not be eaten with mutton, so as to greatly avoid damage to health or avoid adverse reactions. Eating mutton with watermelon can hurt your vitality.

Mutton should not be eaten with pumpkin, otherwise jaundice and athlete's foot will easily occur, chest tightness and bloating mutton should not be eaten with bean paste, buckwheat noodles, cheese, pumpkin, vinegar, red beans, and dried plum vegetables.

Bird meat should not be eaten with mutton.

Lamb should not be eaten with pomelo oranges.

Mutton and buckwheat are hot and cold, on the contrary, and should not be eaten together.

Lamb and chestnuts are not easy to digest, and it is not suitable to be stewed and stir-fried together, and it may even cause vomiting when eaten together.

Eating mutton and bamboo shoots together can cause poisoning.

Tea and mutton are easy to cause constipation.

Knowing these taboo foods of mutton is very beneficial for us to eat mutton with confidence and health in the future. Avoiding these precautions can also reduce the damage to the body.

Shabu mutton finch Chankai was invented by Kublai Khan's raiding cook!