The family had a treat on Sunday and asked for the ingredients for the Northeast mutton hot pot。。。。。

I'm a native of the Northeast... Lamb is best used for lamb chops...

Green vegetables: lettuce, coriander, oily lettuce, kohlrabi, rape, spinach, chrysanthemum, and northeast characteristics of sauerkraut, sweet potato slices, cabbage.

Meat: lamb chops, fat beef, luncheon meat (Merlin's delicacy), pork loin, shutters, hairy tripe, and some meatballs (shrimp balls, fish balls, chicken balls).

Seafood: shrimp, various shellfish, razor clams, oysters, mullet eggs (too many).

Others: crystal powder, frozen tofu, kelp root, fat sheep powder, duck blood, bean skin, fried bean skin, various mushrooms (especially golden needle), hot pot noodles.

Dipping sauce: that is, sesame paste, leek flowers, and southern milk (Wang Zhihe) You can also put some chili oil, aged vinegar, and mustard according to your own taste, and you can use seafood needles to eat seafood.

Bottom of the pot: It can be dried shrimp, jujubes, wolfberries, garlic, ginger, green onions, etc. in white water.

You can also buy little sheep sauce (there are two kinds of spicy and original) or some spicy Chongqing hot pot ingredients.

I don't know what is in the northeast, but it should be about the same in the north.

The family practice of old Peking shabu mutton seasoning.

Ingredients: 4 tablespoons of sesame paste (60 grams) About 4 tablespoons of warm water (60 ml) 2 teaspoons (10 ml) of light soy sauce 1 tablespoon (15 ml) of rice vinegar 1 teaspoon (5 grams) of sugar 2 tablespoons of leek flowers (30 grams) 1 piece of soy tofu 1 teaspoon of shrimp oil (5 ml) 2 teaspoons of sesame oil (10 ml) Chilli oil (you can also leave it out) Cilantro at will (you can also leave it alone).

Method: Take a large bowl, put in the sesame paste, add the warm water little by little, add the water, and keep stirring in one direction with chopsticks until the sesame paste is adjusted to a thin and suitable state. (It is scooped up with a spoon, and the tahini falls slowly and continuously in a straight line, see Figure 3).

Add the light soy sauce, rice vinegar and sugar and stir well, then add the leek flowers and stir well in the same direction.

Crush the soy tofu with a spoon to be as delicate as possible, pour it into the sesame paste together with the soy bean curd juice, and continue to stir well in one direction.

Finally, add shrimp oil and sesame oil and stir well.

Super verbose: * Eat the old Beijing mutton shabu, charcoal hot pot is appropriate, if you don't have it at home, you can only make do with electric hot pot instead. The soup base of this kind of hot pot is relatively simple, and there are only a few kinds:

Boiling water, ginger slices, sea rice (dried shrimp), shredded green onions, ginger slices, over the years, many people have put shiitake mushrooms, wolfberries, seaweed or something into the pot, you can put it according to your preference.

When preparing tahini, the consistency should be appropriate. If the mixture is too thin, dip the meat slices a few times, and the seasoning will become a soup. Too thick and too greasy.

Some people also use sesame oil instead of sesame sauce (xie4) sesame paste, which is a more elaborate way to eat, but I personally think it's a bit greasy, and a bit wasteful, but this kind of sesame paste, in the process of eating, will not become thinner and thinner.

When stirring the tahini, any stirring should be in the same direction, so that it is easy to spread and evenly to avoid the sesame paste from forming small lumps in the bowl.

Crushed coriander, chili oil, and add to the tahini according to your taste. Chili oil can be fried by itself: cut the dried chili peppers and put them in a clean bowl (no water), heat the oil to 9 hot, and pour it into a bowl while it is hot.

The content of old Beijing mutton shabu was not too much, only mutton slices, tofu, frozen tofu, cabbage, vermicelli, baked cakes, etc. Now you can add as many of your favorite meats and vegetables as you like.

The most complicated: sesame paste + fermented bean curd (leek flower + chopped green onion, can be omitted) A more rotten way: Kawasaki + sesame sauce (also tastes good) hot pot seasoning DIY - eating hot pot in the winter season, in addition to the main ingredient to choose new chic meat and vegetarian dishes, it is also very important to match it with seasonings.

The high-priced "hot pot seasoning" not only meets my taste, but also finds interest in the "seasoning". Here are a few spices, I hope you may wish to give it a try. (1) Stick and bar material:

Sesame paste (or peanut butter) is first mixed into a thick paste with cold boiled water, and then fried red oil Sichuan hot sauce, light soy sauce, sugar, vinegar, monosodium glutamate, minced green onion and ginger, sesame oil, and then mixed into a thin paste. This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc. (2) Oyster sauce:

Put animal oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and continue to fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. This kind of seasoning is suitable for people who do not eat spicy food, and it should be dipped in mutton, beef, live shrimp, clams, river mussels and other live and fresh main ingredients. (3) Red oil and garlic paste:

Stir-fry the red oil in Sichuan hot sauce, add a little sugar, light soy sauce, vinegar, monosodium glutamate, and raw garlic paste and mix together. This kind of seasoning is spicy and fragrant, in line with the taste of many people, and should be accompanied by fish, loin, gizzard, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients. (4) Strange flavors:

Red oil hot sauce, minced green onion and ginger, sugar, vinegar, soy sauce, Sichuan pepper powder, monosodium glutamate, etc. Method: Cut the red pepper finely, add animal oil to the pot and burn it until it is ninety percent hot, add the chili pepper and fry it thoroughly, pour it into the bowl, and then add the rest of the ingredients and mix it into a paste. This kind of seasoning is mainly spicy, with a variety of flavors, and can be matched with various meat and vegetable dishes and other main ingredients.

5) Milk curd juice: first crush the red milk curd, add a little cold boiled water and mix into a thin paste, then drain the slag with a clean gauze, put it in a pot and boil, add a little sugar, monosodium glutamate, liquor, and salt and mix well. This kind of seasoning is best adapted to main ingredients such as fish and shrimp.

6) Sesame sauce: Sesame paste (or peanut butter) is mixed into a thick paste with cold boiled water, and a little sugar, salt, light soy sauce, pepper, monosodium glutamate, green onion and white head, chopped coriander and sesame oil are mixed and ready. This seasoning is suitable for clams, fish fillets, kidney slices and all kinds of river fresh.

7) Ginger juice: Peel and cut the ginger into minced pieces, add vinegar, sugar, light soy sauce, salt, monosodium glutamate, and then add cold boiled water and mix well. This seasoning is suitable for fish, shrimp, razor clams, conch, scales, etc.

8) Sesame soy sauce: Add a small amount of cold boiled water and mix with sugar, monosodium glutamate and sesame oil. This ingredient is suitable for all kinds of hot pot.

If you like something lighter, just stew the lamb for later use; If you like the spicy and spicy sauce, braise the lamb first.

It is very easy to stew mutton, put in the mutton with cold water, add ingredients such as green onions, ginger and star anise, first boil over high heat, and then slowly simmer for two hours over low heat. Note that it is best to put salt later, otherwise the mutton is easy to dehydrate and the meat is older.

Braised lamb: Chop the lamb first. Heat the oil, put in the choking pot with green onions, ginger and garlic seeds, then add the chopped mutton and stir-fry, add the rice wine when it has just turned white and continue to fry, and add soy sauce, chili, white wine, sugar and pepper after one minute and continue to fry for two minutes.

Add boiling water and salt, change to low heat and start simmering for two hours.

Spread the vegetables to be put into the hot pot, such as cabbage and tofu, on the bottom of the hot pot, add the boiled or stewed mutton and soup, and then spread the green garlic and coriander cut into sections on top of the lamb. You can add something while eating, and it is very fresh without putting MSG!

1. Simple method of home-cooked mutton hot pot: wash the mutton, put it in the pot, add cooking wine, green onion and ginger, boil over high heat, then turn to low heat until cooked, remove and cut into large slices. Wash the cabbage and cut it into pieces (it is best to tear it by hand), wash and soak the vermicelli and cut it into about 18 cm long segments, and cut the bamboo shoots into slices after washing.

Add cabbage, fungus, vermicelli, bamboo shoots and mutton broth to the hot pot, stack the sliced lamb neatly on top, and continue to pour in the broth until the ingredients are just submerged. When eating, light the hot pot and cook until the vegetables are cooked, then you can dip the vegetables in the sauce and eat. Coriander can be added when eating, and the taste will be more fragrant.

1. Simple method of home-cooked mutton hot pot: wash the mutton, put it in the pot, add cooking wine, green onion and ginger, boil over high heat, then turn to low heat until cooked, remove and cut into large slices. Wash the cabbage and cut it into pieces (it is best to tear it by hand), wash and soak the vermicelli and cut it into about 18 cm long segments, and cut the bamboo shoots into slices after washing.

Add cabbage, fungus, vermicelli, bamboo shoots and mutton broth to the hot pot, stack the sliced lamb neatly on top, and continue to pour in the broth until the ingredients are just submerged. When eating, light the hot pot and cook until the vegetables are cooked, then you can dip the vegetables in the sauce and eat. Coriander can be added when eating, and the taste will be more fragrant.

Ingredients: 50 grams of fish tofu for 2 people, 500 grams of lamb slices, 50 grams of shrimp balls, 50 grams of ham, 50 grams of pig's blood, 200 grams of baby cabbage, 50 grams of rape, 50 grams of king oyster mushrooms, 100 grams of enoki mushrooms, 100 grams of white radish, 50 grams of shiitake mushrooms, 10 grams of green onions, 10 grams of ginger, 20 grams of coriander, 5 grams of chili oil, 120 grams of sesame sauce, 50 grams of vegetable balls, 1 box of soup treasuresStep 1 Cut green onions and ginger slices and set asideStep 2 Thick slices of ham sausageStep 3 Platter of fish tofu and shrimp ballsStep 4 Cut thick slices of blood tofu and set asideStep 5 baby cabbage, Rape washingStep 6 Mushroom platterStep 7 Prepare chili oil and chopped corianderStep 8 Wash and peel the white radish, cut it into thick slices and put it on a plateStep 9 Prepare the lamb slicesStep 10 Put chili oil and chopped coriander in the sesame sauce and set asideStep 11 I chose Knorr Soup Bao Old Hen Soup Flavor TodayStep 12 There is a tear opening on the box of the soup treasure, which is easy to openStep 13 Pour the soup treasure into the hot pot that has been filled with water and you can shake all kinds of side dishes.

35 or red 99, buy a pack, use one-5th of the green onion, ginger and garlic, cut star anise, cinnamon, bay leaves, grass fruits, 3 slices each.

Do you eat old Beijing or Sichuan-style? There are many kinds of Sichuan-style hot pot base ingredients sold in supermarkets, and the base ingredients in old Beijing are dried sea rice, dried crabs, dried sea rainbows or something, and oysters are the best. Then the ingredients are sesame paste, soy tofu sauce, leek flowers, shrimp oil, coriander, and minced green onions. It is more able to eat the original taste.

It is recommended that you buy a pack of Wangshun's brush fat sheep soup stock, this is what I eat at night, the taste is really good, more than 5 yuan a pack of trouble-free and affordable delicious.

Ma Qi bamboo Shu plus a little red robe will not be on fire, add some bamboo!

Clear soup, radish, red dates, wolfberry.

Poria cakes, prawn crisps, all kinds of soups ......

Sheep scorpion, shabu mutton, Liubiju and Tianyuan's pickles.

Rock sugar gourd, mutton, prawn crisp.

Let's go to Wangfujing Snack Street!

Preparation of clear soup mutton hot pot:

1.Cut the lamb into mahjong-sized pieces, then blanch the water to remove the blood.

2.Remove the winter bamboo shoots, take the bamboo shoots and cut them into corners, wash the green onions, tie the knots, and crack the ginger.

3.Put the mutton into the boiling water, remove and drain the water and boil it in a straight clay pot, add winter bamboo shoots, green onions, ginger and wine, cover, and burn for about 20 minutes;

4.When eating, put the roasted mutton and little fat sheep hot pot seasoning into the hot pot respectively, sprinkle in chopped green onions and other flavors, and add refined salt according to the flavor of the soup.

5.Add fresh vegetables (it is eaten and blanched) and eat.

Ingredients for making clear soup mutton hot pot:

1.Ingredients: 600 grams of mutton, 1000 grams of fresh vegetables (Chinese cabbage, celery, etc.).

2.Excipients: 3 bamboo shoots, 3 green onions, 2 gingers.

3.Seasoning: Little Sheep Hot Pot Seasoning, 1 teaspoon of refined salt, 1 tablespoon of wine mutton soup is sweet and warm, can warm the yang and dispel cold, nourish qi and blood, strengthen the body, often stewed, and the curative effect is comparable to ginseng.

Mutton soup contains a lot of protein, fat, vitamins, as well as calcium, potassium, iron, phosphorus, etc., and its nutritional value is far higher than that of other soups. The content of iron, phosphorus and other substances in mutton soup is very high, and it is suitable for all kinds of anemia. Women and the elderly who are deficient in qi and blood, thin and weak, and weak after illness can eat more mutton soup to nourish qi and blood, replenish Yuan Yang, invigorate qi, cure deficiency and calm the nerves, strengthen the spleen and stomach, and strengthen the body.

First, cut the lamb into mahjong-sized pieces and blanch them in water to remove the blood. Then remove the winter bamboo shoots, cut the bamboo shoots into corners, wash the green onions and tie the knots, and crack the ginger. After that, the mutton is soaked in boiling water, drained and boiled in a straight clay pot, covered with winter bamboo shoots, green onions, ginger and wine, and burned for about 20 minutes.

Finally, put the roasted mutton and little fat lamb hot pot seasoning into the hot pot respectively, sprinkle in chopped green onions and other flavors, and add refined salt according to the flavor of the soup.

Mutton is generally bought and cooked, such as temporarily uneaten can be salted with a little salt for 2 days, can be stored for about 10 days. Mutton is warm and easy to catch fire when eaten often. Therefore, when eating mutton, you can match some cool vegetables, which can not only play the role of cooling, detoxification, and fire, but also achieve the tonic effect of mutton.

Generally speaking, only the five parts of the upper brain, the big three-pronged, the small three-pronged, the grinding gear and the cucumber strips are more suitable. Knife skills are the key, you need to press the mutton with ice cubes to remove the blood, and cut it into thin slices with a special knife to ensure that the meat is tender and not greasy.

In autumn and winter, the body's yang energy is hidden in the body, so the body is prone to cold hands and feet, and poor qi and blood circulation. According to traditional Chinese medicine, mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying the kidney, warming and dispelling cold, warming and replenishing qi and blood, appetizing and strengthening the spleen, so eating mutton in autumn and winter can not only resist the wind and cold, but also nourish the body, which is really a good thing to kill two birds with one stone.