What is the best dish for hot pot? Which dishes are delicious in hot pot

Dishes needed to make hot pot:

Greens: lettuce, coriander, lettuce, radish, rape, spinach, chrysanthemum, Northeast sauerkraut, sweet potato chips, Chinese cabbage.

Meat: lamb chops, fat beef, luncheon meat, pork tenderloin, blinds, hairy tripe, and some meatballs (shrimp balls, fish balls, chicken balls).

Seafood: shrimp, various shellfish, sea otters, oysters, mullet eggs.

Dipping: tahini, leeks, southern milk.

Precautions for making hot pot.

Add more vegetables. Not only do you have to eat fish, meat, and animal offal, but you also have to eat plenty of vegetables. Vegetables contain a lot of vitamins and chlorophyll, and their properties tend to be cold, which can not only eliminate oiliness, but also cool and detoxify, and clear heat. However, it should be noted that the vegetables put in should not be cooked for a long time.

Put some tofu in moderation. Tofu has the effect of clearing heat and quenching fire, removing annoyance and quenching thirst, and has a special effect on reducing fire. Appropriate addition of tofu to hot pot soup can also supplement a variety of trace elements.

Suggestions for hot pot dishes].

The first course: you can put more vegetables in the pot: vegetables contain a lot of vitamins (vitamin food) and chlorophyll, which are more cold and cold, which can not only eliminate greasy, supplement the lack of vitamins in the human body in winter, but also have the effect of cooling, detoxification and fire, but vegetables should not be cooked for a long time, otherwise they will lose most of their nutritional value and the effect of clearing the fire.

The second course: order a plate of sweet potatoes when eating hot pot: meat food is acidic food, while sweet potatoes are alkaline food, and the two can be acid-base neutralized when they enter the stomach, and try to maintain acid-base balance in the body.

Tips: Vegetables (vegetable food) suitable for eating mutton, when eating mutton, it should be paired with cool and sweet vegetables, which can play a role in cooling, detoxifying, and removing fire. Cool vegetables generally include winter melon, loofah, oil (oil food) vegetables, spinach, cabbage, enoki mushrooms, mushrooms, lotus roots, callus white, bamboo shoots, cabbage sum, etc.; Sweet potatoes, potatoes, and shiitake mushrooms (shiitake mushroom food) are sweet vegetables.

The third course: put some tofu in an appropriate amount: some tofu contains gypsum, and the appropriate tofu in the hot pot can not only supplement the intake of a variety of trace elements (trace element food), but also play the role of gypsum in clearing heat and quenching fire, removing annoyance and quenching thirst.

Fourth: You can add some white lotus: white lotus is not only rich in a variety of nutrients, but also a good medicine for the human body. It is best not to discard the lotus seed heart of the white lotus that is added, because the lotus seed heart has the effect of clearing heat and dissipating fire.

The fifth course: to put some ginger: ginger can be seasoned, cold-resistant, hot pot to put some ginger without peeling, because the ginger skin is cold, has the effect of dispersing fire and removing heat.

Sixth course: yogurt: In addition, after eating hot pot, you can drink some fermented yogurt, yogurt can not only have a certain protective effect on the gastric mucosa, but also promote digestion (digestive food).

Hot pot is spicy and not spicy, depending on what flavor you like!

Personally, I feel that the spicy hot pot is suitable for meat dishes.

Lighter ones are suitable for vegetarian dishes.

If you have a lot of people, it is recommended that you choose the mandarin duck pot, which can meet the needs of different people.

As for the dishes, there are basically no requirements, green vegetables, all kinds of meat, fish, etc., and other hot pots are a hodgepodge!

Meat: Pork chops, beef, lamb chops, beef shutters, meatballs, chicken crispy bones, duck intestines, duck tendons.

Vegetarians: Chinese cabbage, coriander, enoki mushroom, kelp, taro, white radish.

Sauerkraut, my favorite! There are also vermicelli, mutton, beef, lettuce, shiitake mushrooms,

Meat: Pork chops.

Beef lamb chops. Beef louver meatballs.

Chicken crispy bones and duck intestines.

Duck tendins: Chinese cabbage.

Coriander enoki mushrooms.

Kelp knotted taro white radish.

Ingredients: 600 grams of pork belly tip and cabbage, 00 grams of vermicelli, 25 grams of chili oil, minced ginger and garlic, 800 grams of clear soup, 50 grams of soy sauce, 1 gram of monosodium glutamate, 5 grams of sugar, 10 grams of aged vinegar, appropriate amount of refined salt.

Method 1 Tear off the oil film and sundries from the tip of the pork belly, rinse it clean, put it on the cutting board, let the knife and the cutting board at a 45-degree angle to the thickness of the tip of the belly 3 4, do not cut off the tip of the belly, and then turn the tip of the belly, cut it with a straight knife, and then change the knife into a block;

Wash the cabbage and cut it into thick strips; Soak the vermicelli in warm water until soft. Put minced ginger, 25 grams of soy sauce, 3 grams of sugar and 5 grams of aged vinegar into a bowl and mix thoroughly;

In addition, put the garlic paste, 2 grams of sugar, aged vinegar, monosodium glutamate and a little hot soup into a bowl and mix thoroughly; Place the chili oil in a separate bowl.

2 Put the clear soup in the hot pot, light it and boil it before serving, when eating, use chopsticks to clip a piece of belly tip into the boiling soup hot pot and soak it until the tip of the belly is rolled up, in the shape of green onions, and then blanched for 1 minute to take out the dipping sauce and eat. You can also pour cabbage and vermicelli into a hot pot and eat it while scalding.

1 pork belly, 1 pig front hoof about 800 grams, 500 grams of cabbage, 15 grams of green onion and ginger slices, 25 grams of cooking wine, 10 grams of refined salt and coarse salt, 4 grams of monosodium glutamate, 1500 grams of fresh soup, and an appropriate amount of broth.

Saucer: cooked soy sauce, chili oil. It can be prepared according to personal taste, one plate per person.

Method 1 Soak the pig's front hooves in warm boiled water, scrape and clean, put them into a pot of water, add an appropriate amount of green onions, ginger and cooking wine to cook, remove the big bones while hot, and after cooling, cut them into thin slices of 5 cm square and 0 3 cm thick, and put them on a plate for later use;

Wash off the mucus on the pork belly, put it in a pot of boiling water and simmer it slightly, take it out and wipe off the mucus on the skin with coarse salt while hot, wash it and put it into the soup pot, add an appropriate amount of green onions, ginger slices and cooking wine to cook, cool and cut into small strips 5 cm long and 1 5 cm wide;

Wash the cabbage and cut it into small strips and blanch it in a pot of boiling water.

2 Put the cabbage into the hot pot, add the belly slices, hoof slices, broth, refined salt and monosodium glutamate in turn, light the hot pot, bring to a boil, and simmer for about 5 minutes. Add fresh soup as you go.

The dishes suitable for buying hot pot are:

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.

Actually, any meat is suitable for putting in a hot pot. Beef, pork, and lamb are best sliced beforehand (ready-made ones can be bought at the supermarket), and these meats are generally eaten in a few seconds. Cut into thick slices of luncheon meat, ham sausage, etc.

Beef is a must-have dish in hot pot, and fat beef is usually used in hot pot. If you can't buy fat cow, you can use beef ribs or beef balls, which usually take four to five minutes to cook.

Mutton. Mutton is also an indispensable kind of meat, like fat cow, and the mutton commonly used in hot pot is called fat sheep. It is generally available in supermarkets.

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

Just like meat, there are many kinds of seafood that can be put in a hot pot. There are two types of seafood here: fresh seafood and semi-finished seafood like fish balls.

The fish is generally sliced and because it cooks quickly, it is best to put it after a colander before putting it in the hot pot. Eat now.

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.

3. Vegetables.

Such as white radish, carrot, tomato, winter bamboo shoots, lettuce, leeks, potatoes, yams, kelp, lotus root, cucumber, winter melon, lettuce, oily lettuce, baby cabbage, cabbage, coriander.

4. Mushrooms.

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

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

5. Soy products.

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

6. Staple food.

If you are afraid that you will not be full, after eating the above ingredients, use the remaining soup to cook noodles. You can add some hot pot noodles, instant noodles, sweet potato flour, wide noodles, vermicelli, hand-rolled noodles, gluten, etc.

1. Meat: chicken, pork, beef, mutton, pork liver, bacon, luncheon meat, hairy tripe, yellow throat, chicken gizzard, goose meat, rabbit meat, chicken wings, chicken thighs, etc. 2. Seafood.

Shrimp slippery, crab meat, fish balls, fresh shellfish, oysters, squid, shrimp, cod fillet, etc. 3. Vegetables: enoki mushroom, shiitake mushroom, spinach, chrysanthemum, celery, Shanghai green, lettuce, tea tree mushroom, Chinese cabbage, bitter chrysanthemum, water spinach, etc.

4. Soy products: such as soybean sprouts, mung bean sprouts, tofu, dried tofu, tofu skin, old tofu, oil tofu, bean curd, konjac shreds, etc.

How to eat hot pot. 1. Blanch, blanch in a pot.

The key point is: first of all, we must distinguish all kinds of materials, not all kinds of materials can be scalded. Generally speaking, the texture is tender and crispy, and the ingredients are cooked instantly

The material clip book is suitable for hot (shabu-shabu) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach, etc.; The texture is slightly denser, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy tripe, mushroom liver, beef slices, etc.; Secondly, it is necessary to observe the changes of the soup marinade, when the soup marinade is boiling, constantly tumbling, and the fat on the soup is sufficient, the hot food is delicious and can be kept warm; Thirdly, it is necessary to control the heat, if the heat is too much, the food will become old, and if the heat is not enough, it will be raw; Fourth, the food must be clamped firmly when it is hot, otherwise it will fall into the pot, and it will be easy to cook old and boil.

2. Boiling: that is, putting the ingredients into the soup and cooking.

The key point is: first of all, we must choose ingredients that can be cooked, such as hairtail, meatballs, shiitake mushrooms, etc., which have a tight texture and must be heated for a long time before eating; Secondly, it is necessary to master the heat, and some should be boiled and boiled for a long time.

3. The experience of eating hot pot should be meat first and then vegetarian.

When scalding, the soup must be boiled, and all should be immersed in the soup to be scalded; The second is to like spicy taste, adjust the spicy taste, the method: those who like spicy can be scalded from the oil on the edge of the hot pot; Otherwise, it is scalded from the boiling place in the middle; Again, when eating hot pot, it must be accompanied by a cup of tea to appetize and eliminate food, relieve oil and greasy, change the taste, and reduce the spicy feeling.