What are the ingredients for shabu shabu? What are the ingredients for shabu shabu?

It's different in every place, and the same thing is to have meat, hehe.

Ingredients for shabu-shabu:Fat beef, beef shutters, pork belly, yellow throat, kidney slices, pork liver, pig tongue, fat intestines, fish bubbles, yellow eel, squid, loach, jellyfish, hairtail, bullfrog, skin shrimp, duck tongue, chicken gizzard, goose intestines, duck food belt, braised chicken feet, braised duck feet, fish meatballs, beef balls, pig blood, tofu, konjac tofu, taro, potatoes, yams, white radish, winter melon, fungus, anchovy mushrooms, enoki mushrooms, shiitake mushrooms, oyster mushrooms, mouth mushrooms, chicken fir, morels.

Precautions for shabu-shabu.

1. Ventilation in the room. When shabu-shabu is cooked, the hot pot is always **, spreading the water vapor to every corner of the room, and with the evaporation of the water vapor, the taste of the hot pot is deposited in the air. The whole person breathes in the smell of hot pot, so do a good job of ventilation and breathe in fresh air.

2. Prevent hot pot and ingredients from burning yourself. Since the hot pot is burning all the time, the process of burning is uninterrupted, the water temperature in the pot and the temperature of the ingredients will reach more than 100 degrees, pay attention to prevent the water from splashing and burning yourself or your friends, and pay attention not to hurt yourself when eating.

The ingredients of shabu-shabu are: fat beef, mutton rolls, hairy tripe, beef shutters, and duck intestines.

1. Fat cattle. Fat cow is delicious and nutritious, not only providing rich protein, iron, zinc, calcium, but also the daily need of B vitamins, including folic acid, vitamin B and riboflavin.

2. Lamb rolls.

Mutton rolls are commonly used ingredients in hot pot restaurants, the entrance is smooth, fat but not greasy, and the mutton rolls can be divided into cumin mutton rolls, scallion fried mutton rolls, crispy mutton rolls and so on.

3. Hairy belly. There are two kinds of hairy tripies, the hairy tripies that grow up eating feed are yellow, and the hairy tripies that grow up eating grain crops are black. The white hairy belly is bleached and belongs to frozen food. Hairy tripe is rich in protein, fat, calcium, phosphorus, ferthiamine, riboflavin, niacin and other nutrients.

4. Duck intestines. Duck intestines can be marinated, fried, stewed, and scalded. The taste is delicious, crispy and delicious.

It has a good effect on digestion and visual maintenance. The duck intestines are generally milky white, with more mucus, light odor, toughness, and no feces and dirt.

5. Cow shutters.

Beef shutters can be used as food ingredients, generally used for hot pot hail, stir-fried food and other purposes. Cantonese people will also steam it as a snack when drinking tea. Fresh beef shutters must be processed to be crispy and delicious.

Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc.

The ingredients of shabu-shabu are chicken, duck meat, duck blood, fat sausage, chicken liver, duck intestine, yellow throat, hairy tripe, beef, mutton, pork, luncheon meat, bacon, baby cabbage, meatballs, rice cakes, vermicelli, lotus root slices, potatoes, tofu skin, dried tofu, instant noodles, enoki mushrooms, frozen tofu, etc.

There are a variety of ingredients for shabu-shabu, including various poultry meats, aquatic products, vegetables, soy products, mushrooms, eggs, staple foods, etc., which can be selected according to personal preferences and tastes, and these ingredients are generally available in supermarkets.

In addition to the variety of ingredients, the bottom of the pot is also different, there are spicy, three fresh, mushrooms, seafood, tomato, sea buckthorn, sauerkraut, butter and other types, in addition to the bottom of the pot, the ingredients can also be eaten with different flavors of dipping sauces, rich in flavor.

Hot pot, known as antique soup in ancient times, is one of China's original delicacies, using the pot as a utensil, the heat source to boil the pot, and boiling the soup base to cook all kinds of food, and eat while cooking.

1. Meat. Such as beef, mutton and pork, pig offal, pig tongue, pork liver, bacon, luncheon meat, hairy tripe, yellow throat, duck intestines, chicken wings, crispy sausages, quail eggs, ham sausages, sausages, liver tendons, bullfrogs, etc.

2. Seafood. Such as crab meat, fish balls, fresh shellfish, oysters, squid, shrimp, cod fillet, etc.

3. Shellfish.

For example, shrimp, scallops, crabs, oysters, clams, mussels, and shrimp are the most common side dishes, and usually the shrimp and shells are cooked together (the head of the shrimp can be pulled out or not). Remember to put shellfish in a basin of water in advance to let them spit out the sand.

4. Squid and cuttlefish.

Use both fresh and dried. It can add a unique umami flavor to hot pot soup. If you use fresh cuttlefish, make sure it's cleaned up. Dried squid is a bit more troublesome and needs to be soaked in water for 24 hours before use.

5. Vegetables.

Such as white radish, carrot, tomato, winter bamboo shoots, lettuce, leeks, potatoes, yams, kelp, lotus root, cucumber, winter melon, lettuce, oil lettuce, baby cabbage, cabbage, spinach, cabbage, water spinach, broccoli, coriander, etc.

6. Mushrooms.

Such as mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, fresh mushrooms, anchovy mushrooms, straw mushrooms, tea tree mushrooms, etc.

7. Soy products.

Such as soybean sprouts, mung bean sprouts, tofu, dried tofu, tofu skin, old tofu, fried tofu, bean curd, konjac shreds, etc.

1. [Poultry]:

Chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzards, liver, chicken feet and duck paws, etc.

2. [Livestock and meat]:

Mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, pig beef and sheep kidney, liver heart, liver hoof tendon, bullwhip, pig intestine, pig brain flower and pig spinal cord, etc.

3. [Aquatic products]:

Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, sea cucumber, water cuttlefish, water squid, water fish maw, fish lip, shark fin, fresh shellfish, hairtail and water kelp, etc.

4. [Vegetables]:

Chinese cabbage, spinach, pea sprouts, lettuce, cabbage, potatoes, lotus roots, callus, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumbers, winter melons, loofahs, fresh peas, green beans, cauliflower, enoki cabbage, mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, soybean sprouts, mung bean sprouts, tofu, dried tofu, coriander, garlic, green onions, water spinach and water chestnuts, etc.

5. [Dry Fruit Category]:

Dried goldenrod, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, white fungus, shiitake mushrooms, mushrooms and bamboo sunflowers.

In addition, there are processed ingredients such as fish balls, meatballs, twist flowers, fried dough sticks, fried dumplings, crispy meat, and gluten.

The main ingredients of shabu-shabu are: beef slices, corn, cabbage, golden needle, shiitake mushrooms, fish balls or fish plates.

Shabu-shabu is shabu-shabu, which is a simple hot pot in which raw ingredients are cooked in the bottom of the pot and eaten with dipping sauces, which is different from the traditional hot pot that can be boiled and shabu-shabu.

The recipes and steps of common shabu-shabu are as follows:

Ingredients: about 200 grams of beef slices, 1 section of corn, 1 4 pieces of cabbage, a little enoki mushroom, 1 fresh shiitake mushroom, fish balls or fish plates, 1 pack of long noodles, 3 cups of broth.

The steps are as follows: take a casserole, pour the boiled stock into the heating and keep warm, add the seasoning to taste, slowly add other ingredients to boil while heating, and dip it into a little dipping sauce to eat. The soup is boiled to the end more fragrant, there is the fragrance of vegetables and the gravy of beef, special attention is paid to the meat should not be boiled for too long, a little soup can be cooked, so as not to get old and dry taste.

Of course, if you don't eat beef, you can also replace it with other meats, as long as you take tender parts, such as plum meat or lamb shoulder, etc., the soup is slightly different, and each has its own flavor.

Shabu-shabu comes with a variety of sauces, and the taste is entirely up to you. And you don't have to spend a long time boiling a large pot of water, so you can enjoy the food conveniently. This is something that is not possible with traditional hot pot forms.

In contemporary dining, health has attracted more and more attention, and it is well known that eating too much traditional hot pot is harmful to the body, and with a large table of people surrounding a pot, everyone is worried about hygiene. Therefore, when the one-person-one-pot shabu-shabu appears in the market, it is sought after by young people.!!

The ingredients of shabu-shabu are: 1. Poultry; 2. Aquatic products; 3. Vegetables; 4. Fungi; 5. Beans; 6. Other ingredients.

1. [Poultry]:

Including chicken, duck, duck blood, fat sausage, chicken liver, chicken wings, chicken feet, beef, mutton, pork, luncheon meat, bacon, sausages and so on.

2. Aquatic products;

Crucian carp, scallops, shark fin, prawns, loaches, eels, cuttlefish, sea cucumbers, etc.

3. Vegetables;

There are many vegetables to choose from, such as cabbage, spinach, potatoes, lettuce, white radish, cauliflower, cabbage, winter melon, and so on.

4. Mushrooms: enoki mushrooms, oyster mushrooms, shiitake mushrooms, chicken leg mushrooms, white mushrooms, mouth mushrooms, etc.

5. Beans: dried tofu, soybean curd, frozen tofu, shredded tofu, etc.

6. Other ingredients.

Quail eggs, dried bamboo shoots, vermicelli, noodles, red dates, lotus root slices, konjac and so on.

Chinese cabbage, spinach, cabbage, coriander, chrysanthemum, crab sticks, meat slices, vermicelli, frozen tofu, tofu skin, bean curd, small fish balls, soy sauce, vinegar, sesame paste, large pieces of bean curd, pork slices, mutton slices, pork slices, dumplings.

The materials for brushing the hot pot are: spoiled beef balls, fish balls, fat beef, enoki mushrooms, all kinds of green vegetables, pork and beef, all kinds of meat, dumplings, potato powder, wide flour, and various powders.

You can eat anything, vegetables, meat, meatballs, seafood

The selection of hot pot ingredients is exquisite, and the purine content of the ingredients is ranked, bypassing the high-purine minefield.

The essential ingredients of shabu-shabu are hairy tripe, mutton rolls, and potatoes.

You can eat anything in hot pot, including meat, seafood, luncheon meat, sausage, cabbage, vermicelli, wide noodles, lettuce, tofu, tofu puff, winter melon, and so on.

The origin of hot pot.

Shabu-shabu is known as antique soup in ancient times, named after the sound of food when it is put into boiling water, it is a unique Chinese delicacy with a long history, shabu-shabu is generally a cooking method that uses a pot as a utensil, boils a pot with a heat source, and boils water or soup to cook food, and can also refer to the pots and pans used in this cooking method.

There are two theories about the origin of shabu-shabu, one is that it is in the Three Kingdoms period of China or the era of Emperor Yang of Sui, the copper tripod at that time was the predecessor of shabu-shabu, and the other is that shabu-shabu began in the Eastern Han Dynasty, and the bucket in the unearthed cultural relics refers to shabu-shabu, which can be seen that shabu-shabu has a history of more than 1900 years in China, and Chongqing shabu-shabu has been recorded in Zuosi's Sandu Fu as early as Zuosi.

Ingredients: 11500g grass carp, 300g hot pot base, 200g bean paste, 250g pickled chili powder, 150g pickled ginger, 15g dried chili pepper, 35g black bean foam, 100g pickled cabbage, 4g pepper, 30g ginger slices, green onion knots, 40g crispy soybeans, 20g chicken essence, 15g monosodium glutamate, 25g liquor, salt, 8g sugar, 100g cooking wine, 60g dried fine bean flour, 800g salad oil.

Method:1After cleaning the fish, cut it into fillets, then put the fish fillets in a basin, add a small amount of salt, white wine, dry bean flour, etc., and stir well. Then cut the pickled cabbage into small pieces, and then cut off the green onion for later use.

2.Add an appropriate amount of oil to the pot, after the oil is warm, add garlic slices and peppercorns and stir-fry until fragrant, then add watercress, pickled chili, pickled ginger, and old ginger to continue to fry until fragrant. Add the bones and fillets.

When the fish fillet is fixed, you can add a small amount of water, cooking wine, hot pot base, chicken essence, monosodium glutamate, refined salt, sugar, and green onions. After the heat is boiling, turn to low heat and cook for a few minutes, then sprinkle with crispy soybeans.

Fish hot pot base recipe.

Ingredients: 2000g dried chili pepper, 400g bean clove, 200g ginger, 500g garlic, 400g pepper, 60g star anise, 20g cumin, 30g cinnamon, 20g grass fruit, 10g bay leaves, 5g male cloves, 500g lard, 5500g lettuce oil.

Method: First add an appropriate amount of water to the pot, when the water boils, put the dried chili peppers into the water, and then take out and drain the water. Then put the dried chili peppers into a blender, and set aside the chili peppers by beating them into pieces.

Add an appropriate amount of oil in the pot, then add cooked vegetable oil and lard, after the oil is warm, add ginger and garlic seedlings and fry until fragrant, then add the chili pepper and bean paste to continue to stir-fry over low heat, and then add star anise, sannai, cinnamon, grass fruit, bay leaves, male cloves and stir-fry constantly, when the fragrance is fried, and the overall color is brown-red, then continue to add peppercorns and stir-fry, then turn off the heat and cover the pot and simmer for a period of time, when the ingredients in the pot are naturally cooled, the hot pot base is completed.

The practice of homemade shabu-shabu.

Ingredients: 1000g beef, 500g baby cabbage, 300g rape, 150g tofu skin, 100g enoki mushroom, 50g vermicelli, 100g noodles

Excipients: appropriate amount of green onion, appropriate amount of salt, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of fennel, appropriate amount of boiling water, appropriate amount of sesame juice, appropriate amount of bowl base.

1. Prepare an appropriate amount of green onion and ginger and cut it into sections.

2. Cut the tofu skin into strips.

3. Remove the head of the enoki mushroom and wash it clean.

4. Wash the rape.

5. Divide the baby cabbage into two and wash it clean.

6. Put the chopped green onion and ginger into the soup pot.

7. Add a little peppercorns, fennel and salt.

8. Add boiling water and put the soup pot on the induction cooker.

9. Prepare the sesame juice and bowl base.

10. Put the bottom of the bowl into the bowl and add water.

11. Put the meat and vegetables into the pot and boil before eating.