How to make and ingredients to warm the pot, how to make the hot pot and ingredients

A warm pot is made by putting cooked dishes into a hot place. Therefore, all the materials for the warm pot should be prepared before the Spring Festival. The residents of Qingcheng are particularly busy after the twentieth day of the lunar month every year, not only to steam enough steamed buns eaten in the first month, but also to load various buckle bowls and prepare materials for warming the pot.

Qingcheng hot pot is famous for its rich materials, and there are no less than 10 kinds of dishes inside; It is also known for the mellow flavor of the vegetable base, and it will never be forgotten after eating; Because the cooked dishes are cooked and eaten hot, the time taken is shorter, and it is convenient to warm the pot.

The vegetable base at the bottom of the hot pot is mainly based on radish slices and salted cabbage, mixed with pig intestines, chicken blood slices, and recently some people have put people shiitake mushrooms and fungus. White radish should be used for radish, and green radish and red heart radish should not be used; Cabbage should be made from locally produced cabbage, with large leaves and small leaves. Every autumn, after buying these two vegetables in the vegetable market, the white radish is stored, the cabbage is pickled, and it is used until the lunar day.

To use, cut the radish into 2 cm square slices, first soak it with boiling water to remove the flavor of the radish, and then cook it in the pot of pork intestines or other pig offal that is about to be cooked. Because of the pork offal, especially the pork intestines with lard, and the various seasonings in the pot will erode the radish very fragrant, people call this kind of radish as pig offal radish. Similarly, first soak the salted cabbage in boiling water, rinse it in cold water, control it dry and cut it into small pieces, together with the pork offal radish, pig intestines, and chicken blood slices, and stew them together with chicken soup to make the vegetable base of the warm pot.

Chicken blood slices are made of chicken blood noodles. The method is: knead the chicken blood and white flour and roll it out into chicken blood dough, then stack it with pure white dough compartments, and then roll it into a barrel shape, press it into a gourd shape from the middle, and slice it.

The chicken blood slices made are red and white, which is both delicious and beautiful. Reserve the vegetable base in a large pot at a time, and when eating, scoop a part of it into a warm pot.

Cover the base of the dish in the warm pan with a layer of tofu squares. Tofu can be bought and cut now, or it can be bought back before the Spring Festival, and sliced and released when you are ready. The tofu square slices in the warm pot are seasoned thoroughly, and many people like to eat them.

On top of the tofu square, you can put a layer of vermicelli, but Jia Zong "don't put vermicelli, it will make the soup mushy".

Finally, put it into a warm pan is a layer of meat. In the front hill, only a layer of fat slices is placed on top of the warm pot, and a little chili noodles are sprinkled on it, which is very monotonous and the taste is not good; In Gyeongseong, dishes such as meatballs, crispy pork, elbow meat, sliver meat, pork ribs, chicken pieces, squid fillets and sea cucumber are placed on top of the hot pot. These dishes are arranged in a pile around the flue barrel and tightly covered with tofu underneath.

This is where the abundance of Gyeongseong hot pot dishes lies, which is difficult to compare with other hot pots. After all kinds of materials are loaded, pour chicken broth, cover with a lid, and add charcoal to boil; Serve to the table, remove the lid, sprinkle with a little garlic sprouts and coriander, and serve. Qingcheng's warm pot is not only rich in content, but also shows its own flavor, so that people with different tastes can choose their own good.

If you like to eat fatty meat, you will eat strip meat and elbow meat; If you like lean meat, you will eat meatballs, crispy meat, pork ribs and chicken nuggets; If you like to eat vegetables, you will eat tofu and vegetable base.

Ingredients: 250 grams of cabbage, 200 grams of white tofu, 200 grams of vermicelli (dry), 200 grams of fried sweet potatoes, 100 grams of fried yam, 200 grams of fried yam balls, 200 grams of fried horse lotus, 150 grams of square meat, 150 grams of kelp shreds, 200 grams of fried tofu.

Excipients: 1000 grams of braised broth, 40 grams of green onion rings, 35 grams of minced ginger, 40 grams of minced garlic.

1. Put cabbage on the bottom of the warm pot (hot pot).

2. Put the cabbage (you can put more cabbage, it will become soft and collapsed after cooking).

3. Cut the old tofu into cubes.

4. Add the tofu cubes.

5. Take an appropriate amount of vermicelli and soak it in hot water until soft.

6. Add the soaked vermicelli.

7. Add fried sweet potatoes and fried yams.

8. Cut the fried tofu into diamond shapes.

9. Add the fried tofu.

10. Put the square meat slices into the warm pot.

11. Finely chop the ginger and garlic, cut the green onion diagonally into rings, and put it in.

12. Take an appropriate amount of braised broth, which can not be replaced by broth or water, and add it.

13. Just warm the pot.

Ingredients: 500g pork ribs, half a Northeast sauerkraut, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 slices of ginger, 3 dried chili peppers, 2 bay leaves, 1 star anise, 10-20 Sichuan peppercorns, 250 grams of tofu, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking oil, 50 grams of green onions.

Production steps: 1. Rinse the sauerkraut with water and shred the washed sauerkraut.

2. 500 grams of small ribs, wash, put into cold water, add more than a dozen peppercorns, two bay leaves, green onion and ginger, and a small spoon of cooking wine, and cook. Remember to skim off the foam during cooking.

3. Drain the boiled pork ribs and remove them, and drain the soup from the cooked ribs for later use. Calling for tease.

4. Heat the middle finger of the pot with an appropriate amount of oil, add chopped green onions, dried chili peppers and star anise to stir until fragrant.

5. Add shredded sauerkraut, pour in a little soy sauce and stir-fry until fragrant.

6. Take a casserole, put the fried shredded sauerkraut at the bottom, and spread the boiled pork ribs on top of the sauerkraut.

7. Pour in the pork rib soup, boil the frozen tofu into the sauerkraut pork rib pot, the frozen tofu gradually swells, and the honeycomb texture absorbs the sour and fragrant soup, which is the essence of the whole pot.

8. Finally, you can add a small handful of vermicelli and cook it softly.

9. Finished product drawing.

Ingredients: beef fillet, dried shiitake mushrooms, enoki mushrooms, carrots, lettuce, quail eggs, beef meatballs, tofu puffs, shrimp, salt, chicken essence, green onions, ginger slices, white pepper. Soak dried shiitake mushrooms in water in advance, and thaw beef slices and shrimp in advance.

Remove the roots of enoki mushrooms, wash and cut into two sections, peel the cooked quail eggs, slice the carrots, wash the lettuce, and prepare the tofu puffs and beef meatballs. Put the prepared ingredients in the pot. <

1. Prepare materials: beef slices, dried shiitake mushrooms, enoki mushrooms, carrot exacerbated limb meats, lettuce, quail eggs, beef meatballs, tofu puffs, shrimp, salt, chicken essence, green onions, ginger slices, white pepper.

2. Soak dried shiitake mushrooms in water in advance.

3. Defrost the beef slices and shrimp in advance.

4. Remove the roots of enoki mushrooms, wash and cut into two sections, peel the cooked quail eggs, slice the carrots, wash the lettuce, and prepare the tofu bubbles and beef balls with shouts or seeds.

5. Put the prepared ingredients in the pot.

6. Add the water for soaking shiitake mushrooms, bring to a boil over high heat, and simmer for 20 minutes.

1. Prepare materials: beef slices, dried shiitake mushrooms, enoki mushrooms, carrots, lettuce, quail eggs, beef meatballs, tofu bubbles, shrimp, salt, chicken essence, green onions, ginger slices, white pepper powder. 2. Soak the dried cherry blossoms with mushrooms in water in advance.

3. Defrost the beef slices and shrimp in advance. 4. Remove the roots of enoki mushrooms, wash and cut into two sections, peel the cooked quail eggs, slice the carrots, wash the Qingyuan lettuce, and prepare the tofu bubbles and beef meatballs. 5. Put the prepared ingredients in the pot.

6. Add the water for soaking shiitake mushrooms, bring to a boil over high heat, and simmer for 20 minutes.

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 mushroom (dry) 30g.

Seasoning: 10 grams of rice wine, 10 grams of salt, 2 grams of monosodium glutamate, 100 grams of lard (refined), appropriate amount of each.

Assorted hot pot preparation:

1.Wash the chicken and cook it in plain water;

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;

21.Choose 500ml of washed spinach, water vermicelli and broth, ready to add at any time.

Recently, I especially love to make a warm pot, watching a pot of ingredients gurgling and bubbling happily, the aroma is overflowing, and the whole heart is warm. What's more, the method is simple, the ingredients can be matched as you like, and it is nutritious. Today's cooking is a Japanese-style hot pot, which was supposed to be an udon sumo wok, but it didn't use chicken broth, and there was no chicken and fish, so let's think it's a combination of tonkotsu ramen and sumo hot pot Haha, this hot pot is really delicious!

Try it if you don't believe it

Ingredient list Add to the purchase list.

30 60 minutes |Garnish (intermediate).

2 slices of cabbage, 1 piece of Chinese cabbage, 1 carrot, 2 black fungus, 1 handful of enoki mushrooms, 1 handful of white jade mushrooms, appropriate amount of wakame, 2 okra, 1 handful of corn kernels, 1 egg, 2 Shanghai green plants, 1 pack of udon noodles, a large bowl of pork bone soup, appropriate amount of salt, a little sesame seaweed, and a little tea salt.

Cooking steps: Step 1 9

Wash and cut the vegetables You can choose to switch to your favorite vegetables

Step 2 9: Carrots, cabbage and kale at the bottom Avoid sticking to the pan.

Step 3 9 Blanch the other vegetables to be placed on the surface. Because it is placed on top of the udon noodles and the udon noodles cannot be cooked too much, it is better to blanch them in advance.

Step 4 9.

The fungus is cut into shreds, and the wakame is soaked in advance. Boil a soft-boiled egg (in a pot under cold water, six minutes after the water boils).

Step 5 9.

Put pork bone broth in the pot and boil it, add a little salt to taste, I used pork trotter soup When I poured it in, it was a whole frozen whole collagen Ahhhhhhh

Step 6 9.

When it's almost cooked, turn off the heat, add udon noodles to it, and remember to turn off the heat! The casserole will always be warm, and the udon noodles will be seriously affected by boiling them!

Step 7 9.

Then slowly concave the shape, put the blanched vegetables in, and cut the eggs in half and put them in

Step 8 9.

Then again**, cook for 3 minutes and turn off the heat. Then sprinkle with a little tea salt and sesame seaweed (if you don't have it, you can omit (v)).

The last step.

Lunch for one person. Big Stomach King hahaha, it's really delicious! After eating, I drank the soup directly from the pot, and I was so satisfied.

Tips: Sumo hot pot, also known as wrestler hot pot, is a highly nutritious and large meal that is often eaten by sumo wrestlers by simmering chicken, fish, soy products, vegetables, rice, etc. in a large pot. Sumo hot pot is characterized by its large portions and rich content, and sumo wrestlers can eat one pot or more for one person.

Sumo hot pot has now become one of the popular food categories. In addition to the fact that there are plenty of vegetables in the same hot pot as in a regular hot pot, the main feature of the hot pot is that the soup base is chicken stock, the main meat in the pot is chicken, and there are chicken meatballs. There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone can search for "bean fruit" to view my recipes directly!