How to make a traditional assorted hot pot, how to make an assorted hot pot and how to make an ingre

Ingredients: Chicken (100g) Chinese cabbage (small white mouth) (75g) Duck gizzard (100g) Oily skin (150g) Pork belly (100g) Egg (150g) Herring (100g) Vermicelli (100g) Pork kidneys (100g) Spinach (200g) Beef tendon (soaked) (200g) Pork (fat and lean) (200g) Shrimp (100g) Winter bamboo shoots (100g) Shiitake mushrooms (dried) (30g).

Seasoning: rice wine (10 grams), salt (10 grams), monosodium glutamate (2 grams), lard (refining) (100 grams).

Method:1Wash the chicken and cook it in plain water;

A total of 5 sheets. Assorted hot pots.

2.Wash the pork belly with a little alkali and cook;

3.The herring is slaughtered and cleaned, and 100 grams of fish meat are sliced;

4.The vermicelli is soaked in water;

5.Wash and mince the pork;

6.Wash the shrimp, drain the water, add egg white, starch, cooking wine, and monosodium glutamate and stir well to starch;

7.Add 5 grams of rice wine, refined salt, monosodium glutamate and 50 ml of water to minced pork, mix into meat filling, and divide into 24 portions;

8.Knock the eggs into a bowl, beat them, and spread them into 2 egg skins with a diameter of about 20 cm in a pot;

9.12 discs were then carved into a model with a diameter of about centimeters;

10.Put the meat filling into the carved round egg slices and wrap them into egg dumplings;

11.Cut the tofu skin (oily skin) into 12 triangles, add meat paste rolls and wrap them into tofu skin rolls;

12.Wash the cabbage and cut into diamond-shaped pieces 4 cm long;

13.Blanch fresh winter bamboo shoots and cut them diagonally into thin slices;

14.White chicken and pork belly cut into strips;

15.slices of shiitake mushrooms and herring meat;

16.Pork loin chop flower knife into slices, duck gizzard to gizzard skin slices into slices;

17.Put the wok on a hot fire, heat the cooked lard, add the cabbage pieces and stir-fry until soft, add 500 ml of broth, 7 grams of refined salt, 5 grams of rice wine, and monosodium glutamate to boil, pour it into a warm pot, spread the hoof tendons and tofu skin rolls;

18.Then the white chicken, pork belly, herring, mushrooms, pork loin, and duck gizzard are arranged in a warm pot according to six equal parts of fan-like noodles, and winter bamboo shoots are placed;

19.Then lay the egg dumplings around the walls of the warm boiler;

20.Heat the shrimp, put it in the middle of the egg dumplings, add 500ml of broth, cover the warm pot, add charcoal and boil on the table;

Introducing a vegetarian assortment, also known as a casserole vegetarian assortment. As the name suggests, it is not meaty.

Ingredients: old tofu, yuba, oyster mushrooms, shiitake mushrooms, baby cabbage, broth.

Excipients: green onion, ginger, light soy sauce, salt, sugar, chicken essence, a little sesame oil, ......To start making, wash the tofu and cut it into square pieces, soak the yuba in advance and cut it into segments, wash the oyster mushrooms and shiitake mushrooms and cut them into even strips, and wash the cabbage for later use. Shred the green onion and ginger.

Heat the oil, heat the oil and add the green onion and ginger shreds, then add an appropriate amount of salt, add tofu, bean curd, oyster mushrooms, shiitake mushrooms, stir-fry for 2 minutes, add light soy sauce and a little sugar. Then add an appropriate amount of stock and simmer for 5 minutes. Then pour the soup into the casserole, add the cabbage, turn on low heat and simmer for another 10 minutes.

Add a little salt, because salt is added in front of it, in order to give the dish a bottom taste, so a small amount can be added, add chicken essence, turn off the heat and pour sesame oil, and add coriander.

It's very simple, basically according to the five colors, red, black, green, white and yellow, choose vegetables and cut them into strips, and then put them in a pot to cook.

In the traditional real-life practice, water is added to the pot to add a viscous agent composed of rice, millet, cowpeas, raisins, and jujube switches.

The traditional Jinshi pot is very simple, you buy the bottom of the pot, and then choose the ingredients on it, you.

The traditional assorted pot recipe is to put a variety of fruits together, which is called an assorted platter.

In order to make a traditional assorted pot delicious, you must choose fresh ingredients, and then pay attention to the control of heat and the use of seasonings during the cooking process to make it more delicious.

The traditional disrespectful pot method is actually equivalent to a hodgepodge in the Northeast, but he imitates the combination of um wok or dry pan practice.

The traditional pot is the big pot that we can make into like this, that is, the traditional pot cooking in the early years, which is very delicious, and it is better than the current pot cooking.

It's not about putting the ingredients you need down and then simmering slowly.

It is not very difficult for you to search and see when you go to bed at night, it is clear at a glance, and it is very simple.

Then it depends on the specific situation, in general, it is carried out according to your taste, then you can achieve a very good sound effect.

Assorted hot pot is a combination of more than a dozen kinds of meat and vegetable combination of processed mature and knife-shaped main ingredients neatly stacked into the hot pot, poured into the boiled and flavored soup, and then roasted it.

Assorted hot pot ingredients include: white meat, pork belly (cooked), sharp knife meatballs, boiled chicken, sea rice, sea cucumber, squid, winter bamboo shoots, mushrooms, green bamboo shoots, carrots, rape heart (small trees), water hair vermicelli, cabbage leaves, fried tofu, refined salt, flavor, cooking wine, pepper noodles, boiled meat or boiled chicken soup.

Method: Cut the cooked white meat, pork belly, and chicken into slices that are 6 minutes wide and 1 minute thick. Cut the sea cucumber and squid into spatulas of the same size, scald them with boiling water, and remove them to cool. Cut the mushrooms and bamboo shoots into bone slices (slightly smaller than the white meat slices).

Peel the green shoots and carrots and cut them into willow leaves the same size as the white flesh. Blanch the cabbage and cabbage leaves with boiling water, and then rinse with cold water. Cut the rape hearts in half into long pieces.

Mix the fried tofu with vermicelli and vegetable leaves soaked in warm water and cut short, place them at the bottom of the hot pot as the bottom of the pot, and then stack the main ingredients. When putting the main ingredients, the meat and vegetables should be separated, and the dark and light ones should be separated, and they should be stacked. The number of raw materials is about one-half of the pot body, if it is too much, it is easy to overflow after filling the soup, and too little is not rich.

Burn the charcoal first. Skim off the slick oil in the soup of boiling chicken and meat, add refined salt, monosodium glutamate, cooking wine, pepper noodles to adjust the taste, pour it into the hot pot, and then put the burning charcoal in the chamber, fan the bottom of the fire door, wait for the charcoal to ignite, the soup in the pot can be eaten The main ingredients used in the assorted hot pot should be selected according to the preferences and tastes of the eaters.

The hot pot ingredients I use are these: luncheon meat, frozen tofu, vermicelli, baby cabbage, enoki mushrooms, shiitake mushrooms, oily wheat cabbage, fried beef balls, and leeks.

Heat the pot with less oil (if you use the chili oil base, you don't need to put the oil, just put the chili oil in and heat it) Heat Stir-fry the garlic cloves and green onions over medium heat Pour in the stock Bring to a boil Add salt, a small amount of sugar, pepper Boil for a minute or two, then turn off the heat.

Spread the baby cabbage (cabbage) one by one on the bottom of the pot and then put the soaked vermicelli on top of it After that, put the other ingredients on top of the baby cabbage and pour the bottom soup into it Don't be too full, because the cabbage will also come out of the water After putting the soup on, put the leek segments on the stack, cut small circles of millet spicy and sprinkle them on top If you like spicy food, sprinkle some dried chili powder and sesame seeds.

Heat the oil Add a few peppercorns Avoid the peppercorns when fragrant Pour the oil over the chili powder.

Ends Plug in and eat slowly.

Ingredient breakdown. Cooked red meatballs, cooked olive meatballs, boiled egg rolls, soaked vermicelli, cabbage, cabbage, winter bamboo shoots, shiitake mushrooms, lean pork, cooked pork belly, watery cuttlefish, green garlic, pepper.

Steps. 1. Cut the cooked red meatballs into 20 pieces; Cut the cabbage into cubes; Fans cut into long segments; winter bamboo shoots, lean pork, cooked pork belly, cuttlefish cut into long slices; Wash the mushrooms and cut them in large pieces; Cut the garlic into pieces.

2. Put the cabbage and vermicelli into the hot pot, and put the red meatballs, olive meatballs and egg rolls on top.

3. Pour 50 grams of lard into the wok, cook until it is 60% hot, fry the bamboo shoots a few times, then add the meat slices, belly slices, cuttlefish slices, shiitake mushrooms, soy sauce, salt, fry them, and pour them into the hot pot.

4. Put 25 grams of lard in the wok, when it is 60% hot, put in the meat broth, add pepper, green garlic and salt, pour it into the hot pot after boiling, light the hot pot, boil, and serve.

1. Wash the hot pot, blanch the cabbage slices with boiling water and take them out, dry them to squeeze out the water, put them at the bottom of the pot, sprinkle them with sea rice, and put good meatballs on them 2. Slowly pour the soup into the hot pot (it is advisable to submerge the soup with various ingredients), cover the lid, and then put the charcoal through the chimney with iron chopsticks. 4. Wait for the soup to boil, adjust the taste, serve on the plate, and remove the lid to eat.

Ingredients: 100g shrimp

300g of mushrooms

300g of tofu

Sausage 150g

100g fungus

300g of cabbage

Squid 150g

Excipients: appropriate amount of monosodium glutamate.

Salt to taste. Pepper to taste.

The specific steps of the assorted hot pot preparation:

1.Wash and cut mushrooms such as shiitake mushrooms into cubes, wash and cut cabbage into cubes.

2.Bratwurst is sliced sausage.

3.Wash the fungus with water and tear off the small flowers.

4.Wash the cuttlefish.

5.Wash the shrimp.

6.Wash the tofu and cut it into strips and blanch it with water.

7.Wash the chicken wings.

8.Mix the minced meat and prepare to make the meatballs.

9.Put the chicken wings in the pot and cook, and cook the ingredients that are not cooked.

10.Put all the ingredients in the soup pot.

11.Then pour the boiled ingredients and soup together, put salt and MSG and pepper in the soup pot, and put according to your taste.

12.Cover and wait for the pot to boil before eating.

13.The pot is boiling and ready to eat.

Ingredients for assorted casseroles.

Ingredients: cabbage, mung bean vermicelli, cooked pork.

Excipients: chicken broth, salt, pork balls, seafood balls, tofu puffs.

Assorted casserole preparation:

1. Wash the cabbage and cut it into large pieces.

2. Wash the mushrooms, pick the shrimp and rinse the shrimp line.

3. Prepare all kinds of meatballs and tofu bubbles.

4. Soak mung bean vermicelli in cold water until soft.

5. Cut the cooked meat into large slices.

6. Cut the green onion into large sections and slice the ginger.

7. Put the green onion and ginger at the bottom of the casserole.

8. Add the cabbage.

9. Add cooked meat.

10. Put in the vermicelli.

11. Add the rest of the materials.

12. Pour in an appropriate amount of chicken broth, pour in an appropriate amount of chicken broth, and add an appropriate amount of salt and pepper.

11. Put the casserole on the stove, boil on high heat and turn to low heat for 15 minutes.

Ingredients: 100 grams of cabbage, 50 grams of mung bean vermicelli, 200 grams of pork, appropriate amount of chicken broth, appropriate amount of salt, 100 grams of pork balls, appropriate amount of almonds, appropriate amount of seafood balls, tofu puff.

Method: 1. Wash the cabbage and cut it into large pieces.

2. Wash the mushrooms, pick the shrimp and rinse the shrimp line.

3. Prepare all kinds of meatballs and tofu bubbles.

4. Wash the mung bean vermicelli with cold water.

5. Cut the cooked meat into large slices.

6. Cut the green onion into large sections and slice the ginger.

7. Put the green onion and ginger at the bottom of the casserole first.

8. Put in the cabbage, cooked meat slices, and vermicelli in turn.

10. Put tofu puffs, meatballs, shiitake mushrooms and shrimp on top.

11. Pour in an appropriate amount of chicken broth, pour in an appropriate amount of chicken broth, and add an appropriate amount of salt and pepper.

12. Put the casserole on the stove, boil on high heat and turn to low heat for 15 minutes.

13. a finished product drawing.

Answer: Good morning, the recipe and ingredients of the assorted casserole are as follows, the ingredients are cabbage, sausages, quail eggs, egg dumplings, dried shrimp, dried scallops, and chicken soup. 1. Prepare the stock (chicken broth) 2. Wash and cut the cabbage into pieces and put it in a casserole.

3. Add dried shrimp and scallops.

4. Then put in the sausage, quail eggs, fried tofu, egg dumplings, bacon 5, bring to a boil over high heat and simmer until the dish is cooked.

You can also add different ingredients according to your personal taste.

【How to make assorted soup】

Soak dried shiitake mushrooms and black fungus in advance, cut into shreds, and use ordinary medium powder. Add an egg and an appropriate amount of water, stir into a thick paste, be sure to stir more, eat the bite will be strong, and then wake up for 30 minutes.

The river shrimp are cleaned, first put some ginger slices and cooking wine into the water to blanch, start the oil pot, put in the tomato slices, black fungus shreds, mushroom shreds and stir-fry, add an appropriate amount of water and thick soup treasure, wait for the soup to boil, pour the batter into the colander spoon, let the batter slowly drip down into the soup, after all the dripping, add the river shrimp and meatballs, add a little salt to taste and boil, add small greens before the pot and mix well, pour sesame oil to get out of the pot.

If you drink soup quickly, you may have overeaten it by the time you realize that you are full, which can easily lead to obesity.

Drinking soup should be tasted slowly, not only can you fully enjoy the taste of the soup, but also leave plenty of time for the digestion and absorption of food, and produce a sense of satiety in advance, not easy to gain weight.

The living habit of Chinese is to eat first and then drink soup, which is actually a wrong habit of drinking soup. In the West, the order of eating is generally to drink soup first, then eat, which is a healthy soup drinking habit.

Because if you eat first, you may already be full, and then drink soup after you are full, which will easily lead to overnutrition, resulting in obesity, and the soup will dilute gastric juice and affect the digestion and absorption of food.

Therefore, drinking the soup first is better than the last one, the health effect is better, and it helps**.