Do you think you should eat hot pot with beef and mutton or seafood first?

In fact, it also depends on personal preference! You can put what you want to eat first and cook it. But generally the meat is cooked first, such as beef and mutton, which can play a role in improving freshness, and it is also very easy to cook and can be eaten quickly!

Shabu beef and mutton first. They are better cooked, so you can eat them first to prevent yourself from being hungry; Seafood is a cold food and it is relatively difficult to cook, and eating seafood first is harmful to people with a bad stomach;

I think we should put meat first, anyway, what we eat in the hot pot here is meat, and then we put vegetables, and there is no seafood to eat as soon as it comes up, and some will only be put last.

I think you should first rinse the beef and mutton, and if the beef and mutton are soaked in the pot, it will make the bottom of the pot more and more fragrant.

Potato chips, cabbage, lettuce, artemisia, chrysanthemum, spinach, rape, frozen tofu, fresh tofu, duck blood tofu, pig blood tofu, bean bubbles, wide vermicelli, vermicelli, mixed noodles, noodles, fresh shrimp, new garlic, kelp, shiitake mushrooms.

Small ingredients to put sesame paste, soy tofu, leek flowers, green onions, coriander (do not put salt) at the bottom of the pot is best not to buy any red oil or the like, clear soup can be, prevent some green onions and ginger on it, it is best to have sesame fire when eating.

I like to eat shabu-shabu, and we have a chance to talk.

I think Beijing's Little Fat Sheep Shabu and Bungalow Shengli Shabu are the most delicious, and of course it is good to eat them at home.

Drink some cold beer while eating, that feeling is so good.

Good appetite.

I decided that you can put it in a spicy pot and you can put it in a clear soup pot, there is no difference, but it is spicy and not spicy.

I usually eat clear soup and hot pot with some vegetables. For example: potatoes, oil wheat, cabbage, mushrooms, frozen tofu, duck blood tofu, bean bubbles, vermicelli, wide noodles, enoki mushrooms, fungus.

The ingredients should be sesame paste, tofu milk, and leek flowers.

Or sesame oil ingredients are also very flavorful.

Finally, cooking instant noodles is also quite delicious. o(∩_o...

Shiitake mushrooms, cabbage, potatoes, tomatoes, tofu, fat beef, ham, duck intestines, hairy tripe and the like are all available, in fact, the hot pot is very casual, you can put whatever you want.

You can brush some snowflake beef, vegetables, enoki mushrooms, meatballs, lotus roots, etc., and the taste is still okay.

Basically, the dishes that can be boiled in red soup can be boiled in the clear soup as long as there is no pickled pepper, and as for the flavor, you can put some bean sprouts, tomatoes, and shiitake mushrooms in it, and the taste will be better.

At the bottom of the pot, you can add some mushrooms, bamboo sunflower and fish skin, and the soup will be very fresh.

For dishes, you can cook all kinds of meatballs, vegetables, shrimp and seafood.

If you want to make a clear soup, you can use sashimi ingredients for Japanese food, vegetables, mutton, beef, and garden. Since it is a clear soup, the sauce dipping sauce is very important.

Chinese cabbage: After shabu meat and seafood, put it in, cook it for a while, it is better than meat Leeks: what you eat is fresh.

Artemisia chrysanthemum: Essential, but some people are not used to its taste.

Other vegetables: bok choy, rape, spinach, endive, oyster mushrooms: It tastes good when cooked.

Enoki mushrooms: The taste is amazing.

Frozen tofu, duck blood, etc.

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Personally, I think it's good to put some chicken essence In terms of food, I choose pea stalks and tofu.

You can put some tomatoes in the clear soup, and seafood such as shrimp and crab in it tastes good.

If you want to make a clear soup, you should put more mushrooms and vegetables. The specific one also depends on personal preference, and you can choose what you like.

Vegetarian dishes boiled in clear soup hot pot are the best.

Brush spinach, the nutritional value is very high.

How to improve the flavor of clear soup!! Put some dry work or chicken broth.

Lettuce, shiitake mushrooms, cabbage sprouts these.

baby cabbage, Chinese cabbage, lettuce.

To make shabu-shabu at home, you need the following ingredients:

Hot pot base that meets personal tastes can be purchased in supermarkets, such as Chongqing hot pot base and tomato hot pot base.

Common hot pot side dishes, such as: fat beef rolls, lamb rolls, shrimp slippery, hairy tripe, green vegetables, Chinese cabbage. Old fritters and so on.

Dipping sauces are prepared according to personal taste, such as hoisin sauce, beef sauce, etc.

The hot pot base is poured with boiled pork rib soup, and simmered over high heat, and you can put in large pieces of side dishes.

Delicious hot pot dipping sauce with:

Ingredients: sesame paste, red oil hot sauce, light soy sauce, green onion, ginger, sugar, vinegar, soy sauce, Sichuan pepper powder, monosodium glutamate.

Method: 1. Authentic Sichuan material:

Sesame paste (or peanut butter, first mix it into a thick paste with cold boiled water, then add the fried red oil Sichuan hot sauce, light soy sauce, sugar, vinegar, monosodium glutamate, minced green onion and ginger, sesame oil, and then mix into a thin paste.

This seasoning is rich in Sichuan spicy flavor and is suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes, etc.

2. Oyster sauce:

Put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce to continue to fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

This kind of seasoning is suitable for people who do not eat spicy food, and it should be dipped in mutton, beef, live shrimp, clams, river mussels and other live and fresh main ingredients.

3. Red oil garlic paste:

Stir-fry the red oil in Sichuan hot sauce, add a little sugar, light soy sauce, vinegar, monosodium glutamate, and raw garlic paste and mix together.

This kind of seasoning is spicy and fragrant, suitable for the taste of a variety of people, and should be accompanied by fish, loin, gizzard, chicken slices, vermicelli, cabbage, spinach, tofu and other main ingredients.

4. Strange flavors:

First, cut the red pepper finely, add vegetable oil to the pot and burn it until it is 90% hot, add the finely minced pepper and fry it thoroughly, pour it into a bowl, and then add other ingredients and mix it together to form a paste.

This kind of seasoning is mainly spicy, with a variety of flavors, suitable for a variety of meat and vegetarian dishes and other main ingredients.

5. Milk curd juice:

First crush the red milk curd, add a little cold boiled water and mix it into a thin paste, then drain the slag with a clean gauze, put it in a pot and boil, add a little sugar, monosodium glutamate, white wine, and salt and mix well.

This kind of seasoning is best adapted to main ingredients such as fish and shrimp.

6. Sesame sauce:

Sesame paste (or peanut butter, mix into a thick paste with cold boiled water, add a little sugar, salt, light soy sauce, pepper, monosodium glutamate, green onion whitehead, chopped coriander, sesame oil and mix.

This seasoning is suitable for clams, fish fillets, kidney slices and all kinds of river fresh.

7. Ginger ale:

Peel and cut the ginger into minced pieces, add vinegar, sugar, light soy sauce, salt, monosodium glutamate, and then add cold boiled water and mix well.

This seasoning is suitable for fish, shrimp, razor clams, conch, scales, etc.

8. Sesame soy sauce:

Add a small amount of cold boiled water and mix with sugar, monosodium glutamate and sesame oil.

A must-have for hot pot base.

Beef and lamb are indispensable.

A must-have for greens. Because hot pot is a greasy food, be sure to soak some greens at the end to remove greasy fish balls, beef balls, crab fillets, and other balls.

Tofu skin, tofu residue, face towel and other soy products.

Enoki mushrooms. Sweet potato slices, yam slices, rice cakes. Bean sprouts, potato chips, winter melon, quail eggs.

A seafood favorite. Be sure to prepare.

Shabu-shabu at home is a must-have for these practical skills! You're in need of it this winter.

If you want to make hot pot at home, you can buy some mutton, and the enoki mushrooms at the bottom of the pot are sold cabbage and potato wide noodles. You can also buy some Haidilao pot bottoms, which are more flavorful.

Meat: beef and mutton rolls, or various ready-made meatballs in the supermarket, fish and shrimp can also be eaten shabu-shabu;

Vegetables are generally OK, chrysanthemum, rape, lettuce, cabbage, coriander, potatoes, winter melon, crystal powder, etc.;

Dipping sauce: Buy ready-made seasonings;

Pot bottom: Just buy ready-made ones in the supermarket.

What kind of mess is the answer below, the landlord listens to me, just prepare the money for hot pot at home, and you can call ** I'll send it to you.

Green onions, garlic, tofu sauce, sesame paste, chili oil, coriander, this is the dressing.

Hairy tripe, beef liver, beef loin, lean beef, beef spinal cord. Fresh vegetables, green onions, green garlic sprouts, sesame oil, monosodium glutamate, chili powder, minced ginger, Sichuan pepper, refined salt, bean drums, waking juice, Pixian bean paste, cooking wine, cooked butter, beef broth, rabbit meat, squid (fresh), chicken wings, lettuce, mushrooms (fresh mushrooms), spinach, green onions, lard (refined), garlic (white skin), shallots.

First of all, you need a pot and a cooking utensil that can be easily heated (e.g. an induction cooker). Secondly, you need the hot pot base (spicy or not).

The third needs ingredients, common: duck intestines, hairy tripe, fat beef, duck tongue, tooth stem, fish balls, beef, pork balls, yellow throat, bean sprouts, anchovies, potatoes, lotus roots, etc. (according to your preference). Fourth dipping:

Garlic, sesame oil, oil, vinegar.

I am from Hubei, I can only say about our way of eating, if there is any difference, please understand. Green vegetables: lettuce, coriander, oily lettuce, kohlrabi, rape, spinach, chrysanthemum, and northeast characteristics of sauerkraut, sweet potato slices, cabbage.

Meat: lamb chops, fat beef, luncheon meat (Merlin's delicious), pork loin, shutters, hairy tripe, and some meatballs (shrimp balls, fish balls, chicken balls) Seafood: shrimp, various shellfish, razor clams, oysters, mullet balls (too many) Others:

Crystal powder, frozen tofu, kelp root, fat sheep powder, duck blood, bean skin, fried bean skin, various mushrooms (especially golden needle), hot pot noodles. Dipping sauce: that is, sesame paste, leek flowers, southern milk (Wang Zhihe) You can also put some chili oil, aged vinegar, mustard according to your own taste, and you can use seafood needles to eat seafood Bottom of the pot:

It can be dried shrimp, jujubes, wolfberries, garlic, ginger, green onions, etc. in white water, or you can directly buy small fat sheep ingredients (there are two kinds of spicy and original) or some spicy Chongqing hot pot ingredients to be adopted.

Boils are a sign of heat, and it is best not to eat beef and mutton, spicy tang, chili, pepper and other seasonings. There is also hair in seafood. The operation has only been 6 days, so let's endure it for a few days and eat it again.

In order to keep the body from suffering, it is still recommended not to eat, hope.

For iritis, it is better not to eat beef and mutton, seafood and spicy food. Because these foods have a certain impact on the recovery of iritis.

In general, inflammation is taboo for spicy foods, and I think since you have inflammation in your body, it is better not to eat these things first.

Can you eat beef and mutton, seafood, spicy food like iritis? In the case of iritis, it is best not to eat beef and mutton, seafood spicy and other foods, and should eat some light diet.

Iritis certainly is. I can eat beef and mutton, seafood spicy and things like that. Iritis was meant to ban spicy and seafood and the like.

You have to see what the doctor tells you to do, and it's better to follow the doctor's instructions.

1.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.

2.Poultry:

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

6.Game (captive-raised):

Pheasants, ducks, quails, dog meat, dog whips, snake meat, pheasants, snails, bullfrogs, turtle meat, etc.

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

Several delicious hot pot recipes are recommended.

Lamb chop hot pot. Ingredients: lamb chops, white radish, ginger, garlic, bean paste, star anise, chili pepper, cooking wine, white vinegar, celery, garlic sprouts, extremely fresh, etc.

Steps: 1 Prepare all the required materials.

2. Wash the white radish and cut into cubes.

3. Wash the celery and garlic sprouts and cut into sections.

4. Add water to the pot and bring to a boil, add a spoonful of white wine lamb chops, blanch the meat in the pot and remove it.

5. Heat the pan: pour the ginger, garlic, star anise, pepper and bean paste into the pan and stir-fry a few times.

6. Pour in the lamb chops, add cooking wine, white vinegar, a little salt, and stir-fry for a while.

7. Put the fried lamb chops into a pressure cooker and add an appropriate amount of water.

8. Pressure cooker function to select meat.

9. Heat the pan, pour a little oil, put ginger and garlic and fry until fragrant.

10. Pour in the white radish, add a little salt, a little flavor, very fresh, and stir-fry for a while.

11Add a little water, cover with a lid, and cook over high heat.

12When the water is almost dry, put the radish into the hot pot.

13. Pour the pressed lamb chops into the pressure cooker.

14Pour in an appropriate amount of flavor, mix well, cook for five minutes, and then spread celery and garlic sprouts.