How to make bean curd hot pot, how to make bean curd hot pot

Ingredients: 2000 grams of river bean curd, 100 grams of pork slices, 100 grams of ham and sausage slices, 100 grams of pork belly slices, 50 grams of chicken mushrooms, 100 grams of enoki mushrooms, 100 grams of magnolia slices, 50 grams of tomato slices, 100 grams of pickled vegetables, 25 grams of ginger slices, 25 grams of garlic slices, 50 grams of green onions, appropriate amounts of refined salt, monosodium glutamate, cooking wine, pepper, and wet starch, 2500 grams of fresh soup, 150 grams of lard, 1 red oil dish per person.

Method: 1 Scoop the river bean curd into a hot pot basin; Finely chop the pickled greens; Pork slices are mixed with refined salt, monosodium glutamate, and cooking wine, and then mixed with wet starch to sized.

2 Wok on the fire, put in the lard to heat, add ginger slices, garlic slices and pickled vegetables to fry until fragrant, mix in fresh soup, after boiling, add pork slices, belly slices, ham sausage slices, chicken mushroom slices, enoki mushrooms, magnolia slices, etc., adjust the flavor with refined salt, monosodium glutamate, pepper, burn until the raw materials in the pot are cooked thoroughly, pour into the hot pot pot filled with river water bean curd, sprinkle green onion and tomato slices, light the bottom fire on the table, and dip the dish with the flavor by the guests, that is.

Preparation of red oil flavor dish:

Add 25 grams of red oil sea pepper, 3 grams of sesame oil, 5 grams of minced beans, 3 grams of garlic, 15 grams of crispy soybeans, 20 grams of kohlrabi, 5 grams of cooked sesame seeds, 5 grams of chopped green onions and an appropriate amount of refined salt.

Note: 1 There are many raw materials for boiling, such as beef, mutton, seafood and various seasonal vegetables.

2 The dish can also be made into a fresh pepper dish, a sesame sauce dish, a garlic dish, a sesame oil dish, etc., and the diners can make their own dishes according to their preferences.

The soup of the bean curd hot pot is very light, but it tastes good.

The key lies in the dipping sauce, usually spicy sauce, or finely chopped cooked bean paste, and then add some crushed peanuts, soybeans and coriander.

The practice of Chongqing meat bean curd.

Scoop the river bean curd into a pot pot.

Wash and peel the tomatoes and slice them, and remove the fresh cucumbers.

Wash and drain the oyster mushrooms.

Wash and drain the oyster mushrooms.

Finely chop the ginger. Cut the green onions into sections and finely chop the shallots.

Heat a wok and heat the lard.

Add ginger and green onions and stir-fry until fragrant.

Add the tomatoes and fry the juice.

Mix in fresh soup and bring to a boil.

Bring to a boil and add the pork slices.

Add oyster mushrooms, adjust the flavor with refined salt and pepper, and cook until the ingredients in the pot are cooked thoroughly.

Pour into a hot pot filled with river bean curd, sprinkle with green onions and chicken powder, and serve to light the bottom fire.

Mince the garlic.

Add sesame oil, garlic, salt, peppercorns, and chopped green onions to each dish.

After the red oil sea pepper and pepper oil are served, the soup in the meat bean curd pot can be dissolved, 17

The boiled meat bean curd is dipped with the flavor dish and is ready.

1. Raw materials: 2000 grams of river bean curd, 100 grams of pork slices, 100 grams of ham sausage slices, 100 grams of pork belly slices, 50 grams of chicken mushrooms, 100 grams of enoki mushrooms, 100 grams of magnolia slices, 50 grams of tomato slices, 100 grams of pickled vegetables, 25 grams of ginger slices, 25 grams of garlic slices, 50 grams of green onions, refined salt, monosodium glutamate, cooking wine, pepper, wet starch, 2500 grams of Xianyu imitation soup, 150 grams of chemical lard, 1 red oil flavor dish.

2. Put the river bean curd into a hot pot pot, pickled vegetables and chop them; Pork slices are mixed with refined salt, monosodium glutamate, and cooking wine, and then mixed with wet starch to sized.

3. Put the wok on the fire, put in the lard and heat it, guess the ginger slices, garlic slices and pickled vegetables and stir-fry until fragrant, mix in the fresh soup, after boiling, add the pork slices, belly slices, ham sausage slices, chicken fungus slices, enoki mushrooms, magnolia slices, etc., adjust the flavor with refined salt, monosodium glutamate and pepper, burn until the raw materials in the pot are cooked thoroughly, pour them into the hot pot pot filled with river water bean curd, sprinkle the green onion and tomato slices, light the bottom fire on the table, and dip it with the guests with the flavor plate.

4. Add 25 grams of red oil sea pepper, 3 grams of sesame oil, 5 grams of minced beans, 3 grams of garlic, 15 grams of crisp soybeans, 20 grams of kohlrabi, 5 grams of cooked sesame seeds, 5 grams of chopped green onions and an appropriate amount of refined salt.

Ingredients: Inner fat beans, beef, Pixian bean paste, Sichuan pepper, chicken essence, sugar, Sichuan pepper powder, starch, soy sauce, green onion, ginger and garlic.

1. Cut the tofu into small pieces, and then put it in boiling water with salt to soak it, this is to make the tofu not so easy to break, but also to get rid of the raw taste of the tofu; Cut the beef into thin slices, add water equivalent to one-fifth of the amount of beef, let the beef absorb all the water, this is to make the beef taste very tender, after the beef absorbs the water, marinate it in a small amount of peppercorn powder and soy sauce, and then grab a layer of starch for later use; Blanch the broccoli and set aside.

2. Get out of the pot, boil the pot with green onions, ginger and garlic, then put in about 20 peppercorns, fry the fragrance, put two large spoons of Pixian bean paste to fry the red oil and then add water, put a small amount of sugar and pepper powder after the water boils, and then put in a spoonful of chicken essence, because the sauce has been put so you don't need to put salt, mix well, put in the tofu, turn to medium heat and cook for 10 minutes, and then put the delicious beef into the pot one by one.

Then the shabu-shabu is good.