How to make seafood hot pot What kind of seafood is generally used in seafood hot pot?

Ingredients: sea mussels.

Excipients: live shrimp, cooked small tubes, squid, oysters, broccoli, carrots, tofu, raw garlic, salt, extremely flavorful.

1.Prepare all the food. 2.Sea mussels are kept in brackish water for a few hours and then washed.

3.Boil water in a pot, put in the sea mussels and cook for about 30 seconds after the water boils, so as to remove impurities, remove and drain slightly.

4.Add an appropriate amount of water to the soup pot, add the sea mussels, and add a few slices of ginger. 5.

Cover with a lid, bring to a boil over high heat, turn to medium-low heat and cook for about 30 minutes until the soup is milky white, which is used as the base of the hot pot. 6.Wash the maw of the squid, cut it into large pieces after cutting it with a flower knife.

7.Blanch in a pot of boiling water for about 30 seconds and pick up. 8.

Oysters should be placed in clean water and washed one by hand to remove any remaining broken shells. Washed oysters should be placed in clean water to prevent the skin from drying out. 9.

Wash the tubes. 10.Wash the squid head and cut it into strips.

11.Wash the shrimp and cut off the whiskers. 12.

Cut the tofu and place it in water so that it doesn't break. 13.Wash the broccoli and break it into small florets, and wash the carrots and cut into hob pieces.

Put the carrots and broccoli in a pot of boiling water and blanch until they are broken. 14.Cut the garlic into small strips and cut the garlic leaves into sections.

Put the shredded garlic on a plate, add the light soy sauce and vinegar in half portions, and mix well to make a dipping sauce.

15.Move the induction cooker and the boiled mussel soup base to the table, add an appropriate amount of salt, and bring the soup base to a boil, then you can eat while brushing.

Tips: 1: Shellfish are cold and cold, so people with spleen and stomach deficiency should not eat too much.

2: The seafood itself is very rich in umami, it is recommended not to add monosodium glutamate when cooking, and it is not advisable to add more salt, so as not to lose the umami.

3: The dipping sauce is mixed according to each person's preference.

150 grams of shrimp, 2 crabs, 2 cuttlefish, 200 grams of squid, 150 grams of water chestnuts, 200 grams of tofu, 100 grams of chrysanthemum;

10 grams of red oil, 8 grams of salt, 6 grams of monosodium glutamate, a little pepper, 3 grams of Shao wine, 10 grams of bean paste, 3 grams of sesame oil, 15 grams of ginger, 15 grams of garlic, 50 grams of butter;

Crabs are slaughtered and washed; Wash the shrimp and string them with bamboo skewers; Wash the cuttlefish; Wash the squid and cut it into flowers; chrysanthemum washed;

The clear soup is put into the water chestnut pot to taste;

Add seasonings to taste, and the rest of the dish will be served on the side.

Crabs should be selected with crab tribute, which tastes better.

Artemisia chrysanthemum is a plant of the Asteraceae family, also known as basil cabbage, native to the Mediterranean coast, because of its leaf shape like chrysanthemum, also known as chrysanthemum.

Artemisia chrysanthemum has a unique aroma, the leaves are soft and tender, full of a lot when raw, when it is hot (or in boiling water), it shrinks into a small handful, as if it is eaten by someone, so some people call it "stealing vegetables".

Artemisia chrysanthemum is rich in vitamins, after entering the winter, it is the most appropriate, it can be put in soup, and it can be fried and eaten, appetizing and clearing the intestines, it is the dirty vegetables and vegetables in winter. Artemisia chrysanthemum is rich in vitamin B, followed by vitamins A, C and D. It has the effect of warming the stomach and intestines, laxative, and helping digestion.

I bought the seafood hot pot base directly, and then added some seasoning according to my personal taste, but people who are prone to allergies should not eat it, and there are special ingredients that cannot be mixed and matched, so pay attention to this.

Usually people choose marine fish, shrimp, crabs, shellfish, snails, molluscs, etc. For example, yellow croaker, mackerel, saury, hairtail, barracuda, sea bass, octopus, squid, sea cucumber, etcJiwei shrimp, green shrimp, sea shrimp, bamboo shrimp,Pipi shrimp, clams, cockles, clams, small tamares, pen tamares, scallops, fresh shellfish, oystersBarracuda crab, flower crabs, etc.

The side dishes of seafood hot pot are also indispensable, and after absorbing the taste of seafood, some side dishes are even more amazing than the seafood itself. So what side dishes are available? First of all, mushrooms are indispensable

Shiitake mushrooms, oyster mushrooms, enoki mushrooms, etc. According to the taste preferences of different people, you can also prepare vermicelli, 100 zhang, yuba, and tofu skin.

Egg noodles, etc. In addition, the ingredients that accompany the seafood hot pot are naturally a variety of vegetables, such as oily wheat vegetables.

Shanghai greens, lettuce, carrots, white radishes and other vegetables.

Precautions for eating seafood hot pot

1. Seafood and other meat foods should be blanched before eating. Because there are a lot of bacteria or parasites in meat food.

The high temperature can kill most bacteria or parasites, so the blanched meat products are healthy to eat.

2. We must eat hot pot in moderation, and we can't eat hot pot every day. It's okay to eat seafood hot pot once every two weeks, because eating too much will make it easy to catch fire.

3. Balanced nutrition. When eating hot pot, like the usual diet, you should pay attention to a balanced diet, including both vegetables and meat.

The seafood hot pot recipe is as follows:

Ingredients: 300g shrimp, 5 abalone, 1 crab, 500g shellfish, appropriate amount of squid, 1 handful of vermicelli, half a baby cabbage, half a piece of tofu

A pinch of salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, pepper to taste.

Step 1: Wash the ingredients you need to use, soak the vermicelli in water, and the seafood I prepare includes shrimp, squid, abalone, clams and crabs.

Step 2: Brush the crab with a small brush.

Step 3: Rinse the clam with water several times and soak it for a while to spit out sand on its own.

Step 4: After the shrimp is washed, remove the head and shrimp line, and keep the shrimp head for later use.

Step 5: Heat the oil, heat the shrimp head, fry the shrimp oil, add the ginger shreds and garlic slices.

Step 6: Add hot water, add enough hot water at one time, don't back at home, cover and cook for 3-5 minutes. After that, remove the shrimp head and shredded ginger and other crumbs, leaving only the soup base. Add cooking wine, light soy sauce, oyster sauce, pepper and salt to the soup base and bring to a boil and set aside.

Step 7: Spread the soaked vermicelli on the bottom of the pot.

<>Step 9: Spread all the washed seafood on top and put a few shredded ginger on top. Pour the previously cooked broth into the pot.

Step 10: Cover and cook for 5 minutes, then you can eat. The soup tastes so fresh!

The seafood hot pot recipe is as follows:Ingredients: 1 box of Knorr Nong Tangbao, appropriate amount of crab mushrooms, appropriate amount of mushrooms, appropriate amount of broccoli, appropriate amount of enoki mushrooms, appropriate amount of clams, appropriate amount of Jiwei shrimp, appropriate amount of homemade shrimp slippery, appropriate amount of potatoes and onions, appropriate amount of green pepper, appropriate amount of red pepper, 2 small pieces of curry, fish balls, appropriate amount of fish tofu.

Steps: 1. Remove the oil from the pan and stir-fry the onion.

2. Make the onion transparent, add the green and red pepper rings and stir-fry.

3. Add the potatoes cut into hob pieces.

4. When all the ingredients are fried until transparent, add a piece of thick soup.

5. Add an appropriate amount of warm water to boil, change to low heat and cover and simmer.

6. Until the potatoes are basically soft and rotten, then add the curry cubes and slowly melt over low heat.

7. Slip the shrimp into small balls, slice the mushrooms, cut the broccoli into small florets, thaw the fish balls and fish tofu at room temperature, rinse the crab mushrooms and enoki mushrooms, remove the shrimp line from the base shrimp, rinse the clams and set aside.

8. After the curry is melted, add the prepared ingredients in turn.

9. Add the ingredients to the pot and cook them in the order in which they are easy to cook.

10. When all the ingredients are cooked, they can be served on the table.

11. a finished product.

Summary. The soup of seafood hot pot is very important, and if you boil the base soup well, this seafood hot pot will be delicious.

Ingredients: pork balls, fresh fungus, fresh mushrooms, shiitake mushrooms, shrimp, oysters, fresh squid, fresh octopus, lotus root, corn, broccoli, oyster mushrooms, enoki mushrooms, curry paste. Add a small amount of cooking oil to the fresh oysters, mix them with chopsticks, let them stand for about 10 minutes, and rinse off the mucus and oyster shells with tap water.

2. Peel shrimp (Seshui shrimp, shrimp crickets) rinse with water and drain the water.

3. Cut the broccoli into small pieces, wash and blanch them with boiling water with oil and salt.

4. Cut off the roots of enoki mushrooms and soak them with other ingredients.

5. Vegetarian chicken, lotus root, corn, and broccoli are cut into their favorite sizes.

6. After the ingredients are prepared, it is time to start brushing. Remove from heat and pour the soup into the pot.

7. Slowly heat the soup in the pot over low heat, unpack the curry, and put it in the pot.

8. Stir the curry paste with chopsticks until it spreads.

9. Put the boiled lotus root and corn into the pot first, and brush the others once according to your needs.

Precautions: It is best to use mushrooms to make the soup in the base soup, and the mushroom soup will be delicious with seafood.

How to make seafood hot pot.

The soup of seafood hot pot is very important, and if you boil the base soup well, this seafood hot pot will be delicious. Ingredients: pork balls, fresh fungus, fresh mushrooms, shiitake mushrooms, shrimp, oysters, fresh squid, fresh octopus, lotus root, corn, broccoli, oyster mushrooms, enoki mushrooms, curry paste.

Add a small amount of cooking oil to the fresh oysters, mix them with chopsticks, let them stand for about 10 minutes, and rinse off the mucus and oyster shells with tap water. 2. Peel shrimp (Seshui shrimp, shrimp crickets) rinse with water and drain the water. 3. Cut the broccoli into small pieces, wash and blanch them with boiling water with oil and salt.

4. Cut off the roots of enoki mushrooms and soak them with other ingredients. 5. Vegetarian chicken, lotus root, corn, and broccoli are cut into their favorite sizes. 6. After the ingredients are prepared, it is time to start brushing.

Remove from heat and pour the soup into the pot. 7. Slowly heat the soup in the pot over low heat, unpack the curry, and put it in the pot. 8. Stir the curry paste with chopsticks until it spreads.

9. Put the boiled lotus root and corn into the pot first, and brush the others once according to your needs. Precautions: It is best to use mushrooms to make the soup in the base soup, and the mushroom soup will be delicious with seafood.

I hope mine can help you, if you are satisfied with my service, please give a thumbs up, I wish you all the best!

1 boiled shrimp (hot pot).

Go to the supermarket to buy a pack of bamboo skewers, wash the shrimp and cut off the shrimp whiskers and shrimp bones, wear them with bamboo skewers, and go down to the hot pot to blanch them, and you can dip some light soy sauce and sesame oil when eating.

2 sautéed shrimp with chili.

Use two fresh green and red peppers (you can also add a little dried red pepper if you can eat spicy), fry the ginger chili pepper in oil, add the shrimp to stir-fry, and add appropriate sugar and wine when stir-frying.

3 steamed crabs.

This is simple, wait for the water to boil and then put it in and steam it. (The crab must be steamed thoroughly).

4 stir-fried crab with ginger and shallots.

Wash the crab and cut it into pieces, fry ginger and green onion in oil, pour in the crab pieces and stir-fry, add an appropriate amount of sugar, wine and light soy sauce to taste.

5 shrimp and crab porridge.

The shrimp and crab are marinated with a little salt first, and the porridge can be put in when it is almost cooked. The main point is to remember to put a little winter vegetable in it to cook porridge.

6 Steamed mussels (I don't know what you call them, it's a pointed shellfish with a cyan shell).

The mussels are steamed with garlic and tempeh, and a little shredded ginger, light soy sauce, and wine are added to taste, and the taste is very delicious.

7 Sand clam steamed vermicelli (sand clam also known as clams).

Put oil, salt and other seasonings in the clams, add a little water, spread a layer of vermicelli under the clams, and steam them. This dish should pay attention to heat and time, otherwise, it will either be old or undercooked. The steamed clams and vermicelli taste particularly sweet.

8 Baked clams.

Place the clams on a plate, add seasonings such as sand sauce, minced garlic, chili peppers, and a small amount of water, and roast them on the stove over a fire. The taste is sweet.

9 Steamed soup of the Holy Son.

This method is very simple, put the Holy Son King into a clay pot, add water, ginger slices, and steam. There is no need to put salt, and the soup should be drunk hot, the longer the soup becomes.

10 Fry oysters (oysters).

Remove the shells of the oysters, wash them, and cook them in boiling water until they are half cooked; Cool the water and then use paper to absorb the water; Mix sweet potato flour, corn flour, salt, pepper and water to form a thin paste. Heat a non-stick frying pan, add some oil, and fry the oysters in the pan over low heat until fragrant; Pour the flour paste into the pan, then beat in an egg, fry both sides a little and serve.

ps:1 My family also likes to eat seafood, the above is just from boiled, steamed, braised, baked, as well as porridge, soup these aspects to introduce some simple and easy-to-make and delicious dishes for your reference, because most of these are Cantonese dishes, I don't know if it suits your taste, I hope you can like it.

2 The selection of seafood must be fresh, the selection of shellfish should be closed tightly, gently check the heavier hands, the opening is usually not very fresh. After buying shellfish, you must keep them clean, otherwise there will be sand. Add some crushed garlic when raising it, and it will quickly spit out the sand clean (this method is taught by fishermen and works).

Put the seafood you want to eat in the hot pot, and it will be your own seafood hot pot.

Put the bottom of the pot first, then cook the seafood ingredients.

[Ingredients] 1 crab (about 250 grams), 200 grams of grass shrimp, 200 grams of squid, 8 fresh shiitake mushrooms, 100 grams of clams, 300 grams of Chinese cabbage, 2 pieces of frozen tofu, 2 bunches of vermicelli, 200 grams of burdock.

Seasoning: 5 cups stock, 1 teaspoon salt, 1 teaspoon wine.

Method] Chinese cabbage washed and cut into large slices; Frozen tofu cut into cubes; Peel and slice the burdock.

Peel the crab and wash it; Squid and shiitake mushrooms are cut and set aside.

Chinese cabbage and frozen tofu are first put into the pot and boiled slightly to make the bottom, then other ingredients are put in and cooked, and finally seasoned and eaten.

Tomato sauce and miso: 1 large tomato, 1 tbsp miso, 1 tbsp honey (or fructose), 2 slices of ginger, 1 tsp plum powder, 1/2 tsp salt, 2 tbsp cold boiled water, put them in a juicer and mix well.