What are the ingredients for the hot pot of lamb and sauerkraut?

Ingredients: 1200 grams of mutton, 500 grams of sauerkraut, 100 grams of Shuifa sea rice, 300 grams of vermicelli, cabbage and spinach, 150 grams of live crab roe, 250 grams of frozen tofu, 200 grams of fresh oyster yellow, 30 grams of ginseng and angelica, 15 grams of refined salt and cooking wine, 10 grams of monosodium glutamate, 20 grams of green onion and ginger, 2000 grams of meat broth.

The dish includes leek flowers, sesame paste, fermented bean curd, marinated shrimp oil, chili oil, minced coriander, minced garlic, sesame oil and vinegar. It can be prepared according to personal taste, one plate per person.

Method: 1. Wash the ginseng and angelica, put them into two small gauze bags, and tie them tightly;

2. Put it in a pressure cooker, add green onions, ginger and an appropriate amount of water to boil for 15 minutes, after cooling, pour the meat broth into the boil and set aside;

3. Wash the mutton and cut it into long slices, wash the sauerkraut and cut it into thin strips, cut it into segments after the vermicelli is soaked, wash and cut the tender cabbage into strips with boiling water and drain it, wash the spinach and cut it into 5 cm long segments, wash the live crab roe, remove the tip of the claws, remove the umbilicus and cut it into four pieces, and the frozen tofu is soaked in water and squeezed out of the water and cut into 2 cm square pieces;

5. Except for live crab roe, the above ingredients are put on a plate separately and placed around the hot pot;

6. Pour all the soup of boiled ginseng into the hot pot and pick up the green onion and ginger pieces, add crab roe, oyster yellow, sea rice and shredded sauerkraut, light the fire and boil, add refined salt, cooking wine and monosodium glutamate, and then blanch all ingredients.

Oil, chili powder, bean paste, ginger and garlic, sesame seeds, and more!

The side dishes of mutton hot pot include kelp, fungus, bean curd, tofu, and vermicelli.

Mutton hot pot is a dish, the main raw materials are mutton, angelica, etc., and the hot pot, known as "antique soup" in ancient times, is named because of the "coo" sound made when the food is put into boiling water, it is one of the original delicacies in China, and it is also a kind of food suitable for all ages.

Mutton is a good one of a variety of minerals, with more sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.

The side dishes of mutton hot pot are: lotus root, potatoes, mushrooms, pea tips, ice cabbage, bitter chrysanthemum, tomato, haggis, sausage, pork ribs.

The preparation of the mutton hot pot is as follows:

Ingredients: 200 grams of mutton, 200 grams of haggis, 2 sausages, 500 grams of bacon, 2 lotus roots, 1 potato, 300 grams of mushrooms, 500 grams of pea tips, 300 grams of ice cabbage, 300 grams of bitter chrysanthemum, 200 grams of tomatoes, 500 grams of pork ribs, 2 spoons of soy sauce, 50 grams of chili pepper, 50 grams of coriander, 50 grams of green onion, 50 grams of sesame oil, 1 piece of tofu and 2 spoons of oyster sauce.

Steps: 1. Prepare the ingredients.

2. Slice the lotus root.

3. Wash and tear the mushrooms.

4. Slice the potatoes.

5. Peppers, coriander, green onions, chop.

6. Mix the dipping sauce first, and put chili, green onion, coriander, soy sauce, oyster sauce, sesame oil, and tofu in a bowl.

7. Bring the mutton soup to a boil.

8. Put the side dishes on a plate and place them around the pot.

9. Eat while cooking.

1. It is best to pair it with some cool and sweet vegetables to prevent fire. Cool vegetables generally include winter melon, spinach, cabbage, enoki mushroom, mushroom, lotus root, callus white, bamboo shoots, etc.; Potatoes and shiitake mushrooms are sweet vegetables. When shabu mutton, you can add some ginger to the soup, mutton replenishes yang and warms, ginger drives away cold and keeps warm, matches each other, warms and warms, and can also drive away external evils, and can cure cold and abdominal pain.

21. Meat and vegetables are the most common combinations, seafood and meat are the protagonists of hot pot, but hot pot without vegetables is incomplete. Vegetables not only relieve greasyness, but also enrich the taste of soup. You can add any vegetables to the hot pot, and I prefer ingredients that can be cooked for a long time to maintain the texture.

Leafy vegetables. For example, spinach, lettuce, and artemisia are ready to cook for two or three minutes as soon as they touch the soup. This type of vegetable will taste better when placed in a clear soup pot;

2. Mushrooms. At that time, only enoki mushrooms and dried shiitake mushrooms could be bought in the Super League. However, there are more types of mushrooms in China, such as straw mushrooms, tea tree mushrooms and so on.

Shiitake mushrooms are best cut in half and then thrown into the hot pot, as they take 3-4 minutes to cook. Enoki mushrooms are ripe quickly, and they are ready for about 30 seconds.

31. Slice the ginger and garlic, cut the green onion into a "horse ear" shape, and cut the angelica into 4 mm thick slices.

2. Wash the mutton, cut it into 3 cm square pieces, and put it in the soup pot and scoop it up.

3. Put the wok on the fire, heat the oil, put ginger and garlic slices, green onions, stir-fry until fragrant, mix with white soup, put mutton, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, boil, remove the foam, pour into the pressure cooker, press for 10 minutes, get out of the pot and put it on the stage.

4 Lamb should not be eaten with pumpkin, both are warm food, and when eaten together, it is very easy to catch fire. In the same way, chili, pepper, ginger, cloves, fennel, etc. are also hot and spicy condiments, so they should also be used sparingly when shabu mutton. If you are still afraid of holding wisdom on fire, after shabu mutton, you can also eat some white fungus, lily, pear and other foods that nourish yin and moisten dryness, and use chrysanthemums, honeysuckle and other herbal teas made of herbs are also a good choice.

If you have mouth ulcers, bleeding gums, swelling and pain, etc., it is best to go to a regular hospital.

1. Vegetarian: radish, tofu, baby cabbage, Chinese cabbage, spinach, lettuce, potato, lotus root, shiitake mushroom, chrysanthemum, winter melon, leek, enoki mushroom, cucumber, coriander and other vegetables;

2. Meat dishes: fish balls, shrimp balls, chicken, pork, ham, eggs, duck intestines, etc.;

3. Dry goods: dried bean skin, yuba, fungus, daylily, vermicelli, etc.

1. Mutton is hot, so it is suitable to be paired with some cool vegetarian dishes, such as lotus root, spinach, mushrooms, chrysanthemum, winter melon, cabbage, enoki mushroom, etc.

2. Mutton hot pot cannot be eaten with pumpkin, because both are warm foods, and when eaten together, it is easy to catch fire.

3. Mutton hot pot is also not suitable for spicy and hot condiments such as chili, pepper, ginger, cloves, fennel, etc., so when eating mutton hot pot, try to avoid eating too many of these foods. This article is published by Sanding Health Network Yuandong Answer Sanchuang, unauthorized, please do not **.

4. You can add some ginger to the mutton hot pot, so that they can match each other, which has a certain Knott's effect on dispelling cold and relieving abdominal pain in warmth.