What is the practice of shabu shabu in the Northeast?

Seasoning: butter.

250 grams. Vegetable oil.

100 grams. Pixian bean office.

150 grams. Yongchuan tempeh.

50 grams. Rock candy.

10 grams. Pepper.

5 grams. Pepper.

2 grams. Dried chili peppers.

30 grams. Mash juice.

20 grams. Shao wine.

20 grams. Ginger rice.

10 grams. Table salt.

100 grams. Grass fruit.

10 grams. Cinnamon.

10 grams. Drain the grass.

10 grams. White fungus.

10 grams. Chilli flakes.

250 grams. Fresh soup.

1500 grams.

Production procedure: 1. Make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup.

Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments. After boiling, the foam is removed to form brine.

2. Make the main material. Cut the hairy belly into about 4 cm squares. Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. Put the brine pot on the fire to keep it boiling slightly, and blanch the hairy belly with a skewered bamboo skewer.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

And also. Condiments: Sichuan pepper, pepper, star anise, cinnamon, ginger, bay leaves, grass fruit, meat buttons, sugar, dark soy sauce, bean paste, ginger, green onion.

Ingredients: buffalo tripe.

Oil: lard, butter, rapeseed oil.

Production: Put an appropriate amount of rapeseed oil, the oil temperature is sixty percent, put the sugar and fry it into a flowing lake, wait for the oil temperature to rise until ninety, add broth, cook slightly, put butter, lard, chicken bones, mutton bones, put pepper, star anise, cinnamon, cold ginger, meat buttons, bay leaves, grass fruit, a little dark soy sauce, slow fire and light simmer. In another pot, put vegetable oil, stir-fry the bean paste to bring out the fragrance, and put the minced ginger; Wait for the meat to rot and the soup to color, and then remove the peculiar smell three times, and the soup is formed.

Accompaniment: Garlic or sesame oil mixture.

Hello, it is necessary to first soak and marinate with phosphorus-rich and stew, and then cook in shabu-shabu, the tripe is crispy and juicy, the yield is high, and the cooking does not shrink.

Ingredients: 300 grams of hairy tripe, 100 grams of coriander, appropriate amount of garlic, appropriate amount of chives, appropriate amount of chili, appropriate amount of Sichuan pepper, appropriate amount of oyster sauce, appropriate amount of white pepper, appropriate amount of sugar.

1. Wash the hairy belly several times more than water.

<>4. Then cut the chives into sections.

5. Wash and chop the coriander.

6. Next, cut the pepper into sections.

7. Then add an appropriate amount of oyster sauce, an appropriate amount of sugar, and an appropriate amount of white pepper to a bowl.

8. Add water and mix thoroughly.

9. Remove from the pot, add water to bring to a boil, and pour in the cooking wine.

10. Blanch the dried hairy belly for 5 seconds, with a slight elasticity, remove and drain.

11. Put oil in the pot and put the chili peppers, stir-fry the chili peppers until fragrant.

12. Add half of the green onion and chopped garlic and stir-fry until fragrant.

13. Then pour in the sauce you just prepared and bring to a boil.

14. On high heat, pour the hairy belly shreds, and leave half of the green onion and garlic.

15. Then quickly add the coriander and stir-fry out of the pan to serve.

16. Finally, remove from the pot and serve on a plate.

The practice of spicy shabu:

Ingredients】 25 grams of Sichuan spicy hot pot base, 500 grams of old soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of monosodium glutamate, 100 grams of light soy sauce, 25 grams of Sichuan pepper, 50 grams of dried chili pepper, a little sesame oil. A little tangerine peel, star anise, cinnamon, grass fruit, cloves, 5 slices of ginger, 6 cloves of garlic, 250 grams of butter.

Production process] Put the butter into a wok and heat it, put in 15 grams of Sichuan pepper, 25 grams of dried chili pepper, ginger and garlic and stir-fry until fragrant, then add the Sichuan spicy hot pot base and stir-fry until fragrant, pour in rice wine and fry slightly. Put the rest of the ingredients and the old soup into a wok and boil, then cook your favorite food and serve it with a hot pot saucer.

The heat of the stir-fry is crucial (tips):

Heat the vegetable oil in a pan, wait for the vegetable oil to be cooked, then add the butter, after the butter melts (turn off the heat), skip the dried chili peppers and peppercorns and scoop up the oil and set aside. When the sugar melts and bubbles (note that the melted sugar begins to float on top of the oil, the sugar bubbles are golden brown at this time, and if it turns dark red or black, it will be fried) immediately stir-fry the ginger, green onions, garlic and large ingredients, and then the Pixian bean paste will be fragrant.

Turn on the high heat, add the bone broth, add salt (put in the saltiness of the soup, slightly more important than the usual roast flavor) and chicken essence, after the soup is boiled, put in the oiled dried chili peppers and Sichuan peppercorns and boil for 10 minutes to boil the dishes according to your preference.

According to this ratio, you can fry more base, and every time the taste is insufficient, you can add ingredients to the soup (those who like spicy can also directly put some unoiled dried chili peppers and new peppercorns into the hot sauce).

Shabu is boiled with tripe, spicy hot with bean paste, chili, Sichuan pepper and other ingredients.

Ingredients: tripe, bean paste, dried red pepper, green onion, ginger, garlic, Sichuan pepper, seasoning.

Oyster sauce, dried chili flakes, sesame seeds, oil, water starch, chicken essence, sugar.

The practice of shabu-shabu tripe :

1. Stir-fry the hairy belly in cold water and set aside. Cut the green onion into sections, slice the ginger, mince the garlic, and break the dried red pepper into small pieces for later use.

2. You can add your favorite side dishes in moderation.

3. Remove the peppercorns from the hot oil after they are fried black, and then fry the chili, green onions, ginger slices, and garlic foam (half) together and put the tripe until fragrant. Add water and put bean paste, and then put vegetables, and all kinds of seasonings are almost thickened with your own taste. Put out the cooked tripe, top with dried chili noodles, sesame seeds, and the remaining half of the garlic foam.

Pour hot oil on it and you're done.

Tips: Because the bean paste is salty enough, I don't add salt, and you can add it appropriately according to your personal taste!

Data Development:

1. Spicy shabu is an extension of Malatang and the most popular embodiment of Sichuan cuisine. With the changes of the times, Sichuan cuisine, Sichuan wine, including Sichuan opera, have long gone out of Sichuan and entered all parts of the country, and people have long been accustomed to and liked Sichuan cuisine and Sichuan flavor.

2. Among them, Malatang is spread over many cities across the country with its unique charm and distinctive characteristics, it can be said that as long as there are people, there is Malatang, and even to a certain extent, Malatang has become a representative of Sichuan taste.

Material. Ingredients: 250 grams of beef tripe, excipients: 100 grams of beef liver, 100 grams of beef loin, 150 grams of beef back fillet meat, 100 grams of beef spinal cord, fresh vegetables.

Seasoning: 300 grams of butter, bean paste, minced ginger, chili pepper, Sichuan pepper, cooking wine, tempeh, mash juice, refined salt.

Method. 1.Take the cow's hairy tripe, shake off the sundries, spread it on the case, straighten out the belly leaves layer by layer, and then wash it repeatedly with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oil skin at the bottom (without the side of the belly leaf), take a large leaf and a small leaf as a connection, cut it off along the line, and then straighten out and slice each leaf with cool water.

2.Beef liver, beef loin, and yellow beef back fillet are all cut into large thin slices. Cut the green onion and green garlic sprouts into 6 cm long pieces. Fresh vegetables (lotus white, celery, cabbage white, and pea seedlings are acceptable) are washed with water and torn into long pieces.

3.Put the wok on medium heat, boil the butter until it is 6 hot, put in the chopped bean paste and fry the crispy, add the minced ginger, chili pepper and pepper to fry until fragrant, add the beef broth kilogram and boil, put it in the casserole, put it on the fire, put in the cooking wine, black bean sauce (chopped), mash juice, boil to taste, skim off the foam (do not skim off the oil slick), and become a hot pot marinade.

Ingredients: 1500 grams of butter, 1000 grams of bean paste, 1000 grams of rapeseed oil, 1000 grams of dried chili peppers, 100 grams of Sichuan pepper, 100 grams of sprouts, 100 grams of mash, 200 grams of pickled peppers, 100 grams of tempeh.

1. Prepare all the spices and cut them into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Clean the peppers and peppercorns, soak them in water slightly, and then control the excess water.

Fourth, the soaked spices control excess water, and beat them into sawdust shape with a food processor.

5. Put the peppers in a food processor and crush them.

6. Broken rice sprouts, tempeh, and bean paste are put into a food processor and finely beaten.

7. Pour rapeseed oil into the pot, add spices to the cold oil, and slowly boil over medium-low heat for more than ten minutes to bring out the fragrance.

Are you going to learn how to open your own barbecue restaurant with shabu-shabu? I remember that there is a Xi'an Guanxiangxing in Fenger's side that seems to be trained, and it feels good to have meat buns, barbecue, and shabu-shabu, so you can learn more about it yourself! Hope it helps!

I'm from the old city of Luoyang, and we all sell tripe here, and I have a recipe.