Sauerkraut shabu mutton pot bottom recipe, how to adjust the base of the clear soup pot of shabu mut

Sauerkraut has a long history, especially in the Northeast.

It is a must-have dish on the table of almost every household. Sauerkraut is salty, sour, crisp and tender, appetizing and refreshing, decanting and greasy, and can also increase appetite and help digestion. At the same time, cabbage becomes sour, and the nutrients it contains are not easily lost.

Change the ingredients.

Sauerkraut. 1000 grams.

Lamb fillet (lamb chops).

2000 grams.

Star anise. 3 grams.

Green onion. 2 grams. Ginger. 5 grams.

Sichuan pepper powder. 2 grams. Salt. 4 grams.

Soy sauce. 3 grams.

Method: Read step by step.

1.After the sauerkraut is cleaned, cut into shreds. Lamb slices or lamb chops or lamb scorpions.

Blanch and set aside. Boil a pot of water in advance for later use.

2.Add a little oil to the pot, and add the ingredients, ginger and peppercorns in turn when the oil temperature is 70% open. Add the blanched mutton and stir-fry together, add salt and soy sauce and continue to stir-fry until the meat changes color, then add the prepared boiling water, and the water will cover about 5-6cm above the meat. (depending on the amount of the dish).

3.When the pot is boiling, place the sauerkraut evenly on top of the meat. Continue to cook over medium heat for about 30 minutes. (If it is a lamb chop or lamb scorpion, the time is about 40 minutes).

4.It's time to start shabu-shabu, adding your favorite side dishes and dipping sauces. The sauerkraut hot pot is ready.

Precautions. The Northeast hot pot pays attention to sauerkraut, and it must be the sauerkraut of the Northeast.

There is a copper hot pot at home.

of the best. If you don't have a copper hot pot, an electric hot pot, an induction cooker is fine.

Ingredients for secret sesame sauce (almost two servings) Peanut sesame paste 130gLeek flowers 30g tofu 30g soy sauce 35g rice wine 15g cumin 1 small handful of Sichuan pepper 1 small handful of grass fruit 2 large ingredients 1 bay leaf 2 sauerkraut pot ingredients Sauerkraut 500g pork belly 200g lamb slices and other hot pot dishes It depends on your mood.

The steps of the sauerkraut mutton pot (pay the secret sesame sauce recipe).

Save the practice to your phone.

Step 1space

Preparation. Put cumin, peppercorns, bay leaves, grass fruits, and ingredients together.

Step 2space

Put 150ml of water in the pot, and boil the cumin, pepper, bay leaves, grass fruits, and ingredients in the water. Turn off the heat when the water is boiling, and then put it in a pot to soak.

Step 3space

Add soy sauce, rice wine, leek flowers, and tofu to the peanut sesame sauce in order. Add one and stir well, then add the next.

Step 4space

During the 10 minutes of stirring the sauce, the water is almost soaked. Fillet material as long as water.

Step 5space

Add the water to the sesame sauce two or three times, add it once, stir well, and add it again. The 150ml of water does not have to be used up, depending on whether you prefer a thicker sauce or a little thinner. I have about 30ml left that I haven't used up.

Step 6space

Finally, depending on personal preference, add chopped green onions, chopped coriander, and chili oil. The secret sauce is complete.

Step 7space

How to pay chili oil: Heat a spoonful of vegetable oil and sesame oil in a ratio of 4:1 and add it to the broken dried chili flakes. Don't pour all the oil into it at once, the peppers will burn and become bitter.

Step 8space

Sprinkle with sesame seeds at the end.

Step 9space

Stir-fry the pork belly, low heat, and sauté until oiled.

Step 10space

Turn the heat to high, add ginger slices, and sauerkraut. Stir-fry for about 5 minutes, and the soup base of the hot pot is ready.

Step 11space

Put the fried sauerkraut in the electric hot pot and add water. After boiling, you can start to shake the mutton and brush the vegetables.

Step 12: Open the space.

Shabu mutton consommé.

Material. Half a catty of mutton slices in shabu-shabu, 1 white radish, ham slices, 1 piece of ginger, 1 handful of coriander, half a bowl of rice wine, 10 Sichuan peppercorns, 2 star anise, half a green onion, and two tablespoons of white pepper.

Method. 1.In a semi-casserole of water, add shredded ham, Sichuan pepper, star anise, green onion and ginger slices and bring to a boil.

2.In the meantime put white radish, carrots, ham. Chop the parsley and set aside.

3.Once the water is boiling, pour in the shredded radish and cook over medium heat for two or three minutes until soft. Add lamb slices and rice wine. Use chopsticks to disperse the mutton, add an appropriate amount of salt and chicken essence according to taste.

After simmering for three minutes, turn off the heat and pour in the coriander and white pepper.

Tips. 1. Carrots are for the sake of good color, so you can not add them. 2. Radish can also be cut out of thin strips with a silk grater, so that the silk tastes soft.

3. The amount of rice wine should not be too small, one is to warm the stomach, and the other is to better remove the mutton meat. 4. If you add something like "Soup Treasure" or "Magic Kitchen Stock".

This kind of concentrated soup stock tastes better, of course.

Arrived at the restaurant. To be polite, consult the shopkeeper. How to adjust the bottom of the clear soup pot of mutton shabu? The owner will be very welcoming to tell you. We wish you a pleasant and smooth travel.

Summary. Hello, dear, the method of shabu mutton pot bottom is as follows: [ginseng mutton hot pot base] - nourishing main ingredient:

1000 grams of lamb. Ingredients: 150 grams of Shuifa Yuba, 75 grams of Shuifa fungus, 150 grams of sheep cabbage, 20 grams of coriander, 20 grams of ginseng.

Seasoning: 35 grams of cooking wine, 4 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of sugar, 30 grams of green onion and ginger, 1000 grams of broth, 30 grams of chili oil, seasoning package (4 grams of Sichuan pepper, star anise, tangerine peel, 5 grams of cinnamon, 1 gram of bay leaves, cloves), 10 grams of sesame oil, 50 grams of marinated shrimp oil. Method.

1. Blanch the mutton in a pot of boiling water and remove it. 2. Put the mutton in the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onions, and ginger slices and cook until cooked and removed. 3. Cut the lamb into small pieces.

Cut the bean curd and coriander into sections. Cut the cabbage into small slices. 4. Put the stock into the pot, add the ginseng and cook over low heat for 10 minutes, pour it into the hot pot, and add the mutton pieces.

5. Add cooking wine, refined salt, sugar, green onion, ginger juice, monosodium glutamate, sesame oil to boil, add coriander, chili oil, marinated shrimp oil, etc.

Hello, dear, the method of shabu mutton pot friends is as follows: [ginseng mutton hot pot base] - nourishing main ingredient: 1000 grams of mutton.

Ingredients: 150 grams of Shuifa Yuba, 75 grams of Shuifa Muhe Zao, 150 grams of sheep cabbage, 20 grams of coriander, 20 grams of ginseng. Seasoning:

35 grams of cooking wine, 4 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of sugar, 30 grams of green onion and ginger, 1000 grams of broth, 30 grams of chili oil, seasoning package (4 grams of Sichuan pepper, star anise, tangerine peel, 5 grams of cinnamon, 1 gram of bay leaf and cloves), 10 grams of sesame oil, 50 grams of marinated shrimp oil. Method: 1. Blanch the mutton in a pot of boiling water and remove it.

2. Put the mutton in the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onions, and ginger slices and cook until cooked and removed. 3. Cut the lamb into small pieces. Cut the bean curd and coriander into sections.

Cut the cabbage into small pieces and shoot sleepy films. 4. Put the stock into the pot, add the ginseng and cook over low heat for 10 minutes, pour it into the hot pot, and add the mutton pieces. 5. Add cooking wine, refined salt, sugar, green onion, ginger juice, monosodium glutamate, sesame oil to boil, add coriander, chili oil, marinated shrimp oil, etc.

Chrysanthemum mutton hot pot base - light taste main ingredients: 500 grams of mutton, 1 fresh fish and chips, 30 grams of chrysanthemums, 400 grams of cabbage, 300 grams of oil and wheat vegetables, 200 grams of tofu, 150 grams of mushrooms, 100 grams of lotus root Seasoning: chili oil, sesame paste, sweet noodles seeping hand shouting sauce, pepper oil, leek flowers, fermented bean curd Method:

1. Soak the chrysanthemums in warm water for five minutes and then pick them up for later use. 2. Remove most of the fish, put the remaining fish bones and ginger slices with a small amount of fish meat into the pot, add water, and boil for about 30 minutes. 3. Scoop out the fish bones, scoop the soup into the hot pot as the bottom of the pot, add chrysanthemums and boil for about two minutes.

4. What main ingredient you want to eat next can be cooked in the bush. 5. Preparation of sauce: 2 spoons of sesame paste and water, then add 1 spoon of sweet paste, 1 spoon of pepper oil, half a spoon of leek flowers, half a piece of bean curd, and an appropriate amount of chili oil, and mix thoroughly.

Ingredients for the bottom of the pot: 2 dried shiitake mushrooms, 2 green onions, 2 slices of ginger, 10 grams of dried sea rice, 1 dried small crab.

Dipping ingredients: 2 tablespoons sesame paste, 1 piece of red bean curd, 1 tablespoon fermented bean curd juice, 1 tablespoon leek flowers, 2 teaspoons oyster sauce, 1 tablespoon sesame oil, 1 teaspoon salt, 2 teaspoons sugar, 10 grams of dried chili, 2 tablespoons oil.

Shabu ingredients: 200 grams of fresh beef shutters, 150 grams of white radish and Chinese cabbage leaves, 150 grams of frozen tofu and 150 grams of southern tofu, and 30 grams of vermicelli.

Method. 1. How to make the bottom of the pot: Add an appropriate amount of boiling water to the mutton hot pot, put in all the ingredients at the bottom of the pot, and wait for the water to boil again to eat the shabu-shabu.

2. Dipping method: Put the sesame paste into a large bowl, add an appropriate amount of warm boiled water, stir with a spoon in one direction, mix the sesame sauce pants and water into a thick paste, continue to add warm boiled water, and mix again with a spoon. When the spoon is lifted, the tahini paste can run down the walls of the spoon, but a thick layer of tahini paste is still attached to the spoon.

3. In a separate small bowl, use a spoon to mix the red bean curd and bean curd juice into a thin paste.

4. Mix the blended bean curd juice, oyster sauce, leek flowers, sesame oil, salt and white sugar into the sesame paste paste and mix thoroughly.

5. Heat the oil in the wok over medium heat until it is 8 hot, put the dried chili peppers in a small bowl, pour the hot oil on the dried chili peppers to make chili oil and serve on the table, pour it on the dipping sauce according to the taste and mix evenly when eating.

6. Shabu-shabu method: remove the fascia of the mutton, use a quick blade to form a thin slice with a thickness of 1mm perpendicular to the direction of the muscle fibers, and put it on a plate.

7. Fresh beef shutters will be multi-layered outward, put it in cold water and rinse it several times, rinse each leaf when rinsing, clean the debris in the gaps, clean it until there is no peculiar smell, and then turn the smooth side outward, tear off the oil film, and clean it again. The cow shutters are then cut into centimeter-wide and 10-centimeter-long strips at a vertical "louver" angle.

8. Freeze the frozen tofu in advance, and cut the southern tofu into 4 cm square cm thick slices and put them on a plate for later use. Soak the vermicelli in warm water for 10 minutes until soft, then serve on a plate.

9. Wash the white radish branches, peel off the skin, and cut them into centimeter-thick slices and put them on a plate. Wash the cabbage leaves, break them lengthwise with a knife, and put them on a plate for later use.

Choice of mutton: The most common method of old Peking shabu mutton is to sell the mutton Hudong and then press and freeze it, and then use a quick knife or flaker to slice it into thin slices. But the more traditional and tasty way is to use fresh lamb slices, shabu-shabu and dip them in the dipping sauce to eat, fresh mutton is more tender than frozen meat.

Other shabu-shabu: The traditional shabu-shabu of old Peking shabu is relatively simple, mainly mutton, beef shutters, cabbage, vermicelli, and frozen tofu. Nowadays, restaurants have greatly enriched the shabu-shabu, and you can make your own mutton shabu at home, or you can add your favorite ingredients to shabu-shabu.