Let s talk about what is delicious in shabu shabu, what is delicious in shabu shabu, what is delicio

If you don't eat poultry, then eat some mushrooms (shiitake mushrooms, enoki mushrooms,) In order of dishes such as lettuce, coriander, rape, lettuce, spinach (according to your own preference) You can also eat some powder, such as crystal powder, fat sheep powder (especially recommended, I especially like to eat that, from the beginning of eating, it will go down to the pot, until you finish eating, it will not be cooked, and the taste is also good) You can also get some potatoes, sweet potatoes and the like (my mother likes it very much) In addition, you can also get some seafood. If you don't eat seafood, eat some kelp. That's a lot of iodine.

It's also very good for the elderly (my mom also likes this) anyway, it's good for the body, and you can also shake some mushroom fungus, it's delicious, it's slippery, and children like it very much, and I'm recommending one, it's more troublesome, but it's delicious, it's to put the greens together, and then use a juicer to break them up. Then add flour or starch to it. (Just make it into a paste.)

The solidified kind) and put it on a plate. Use a spoon to get it out when you eat it. It looks like a ball.

Then go down to the boiling pot and go to the restaurant anyway with a spoon. But in your own home, you don't have to worry about it. (I think I can get started.)

If you wash your hands) I like this very much. It is more expensive to sell in restaurants, and some restaurants may not have it. But I think it's a good way to eat it.

You can also shake eggs. It is to beat the eggs directly into the pan. Shabu-shabu can also be eaten (be sure to have fewer spines.)

Otherwise, it will be very troublesome to eat. I personally don't like this. Because there are too many thorns.

I don't eat well) I wish you a happy meal

Lettuce, fish balls, crystal powder, fresh mushrooms.

1. To eat shabu-shabu, you should shabu some meat, mutton, and beef, so that the pot can taste good. Secondly, lettuce, Chinese cabbage, fungus, shiitake mushrooms, vermicelli, shrimp, fish balls, stuffed fish balls, crab sticks, kelp, lotus root slices, sweet potatoes, cauliflower, broccoli, lettuce, coriander, chicken liver, chicken gizzards, squid, and chicken wings are all very delicious.

3. Meat: mutton, fish, chicken, the best food for winter temperature supplement is mutton.

4. Soy products: tofu, frozen tofu, bean sprouts, bean skin, etc.

5. Edible mushrooms: shiitake mushrooms, enoki mushrooms, mushrooms, fungus, etc.

6. Vegetables: leafy vegetables such as spinach and rape, root vegetables such as potatoes and lotus roots, as well as vegetables such as pumpkin and winter melon.

7. Staple food: mung bean noodles, buckwheat noodles and other grains. Fruits: pears, bananas and other cool fruits.

8. Drinks: 200 ml of chrysanthemum tea, unsweetened orange juice, strawberry juice and other fruit juices, or 200-300 ml of yogurt.

1000 grams of broth, 500 grams of pork tenderloin, 250 grams of spinach, 250 grams of shuifa vermicelli, 100 grams of winter bamboo shoot meat, 50 grams of mushrooms, 50 grams of shrimp soy sauce, 50 grams of sesame paste, 25 grams of sea rice, 15 grams of cooked pork, 15 grams of cooking wine, 5 grams of refined salt, 1 gram of monosodium glutamate.

Step (1) Cut the pork tenderloin into thin slices 6 cm long and 3 cm wide; Wash the spinach and set aside; Cut the bamboo shoot meat into thin slices 3 cm long and 1 cm wide; Thinly slice the mushrooms; Soak the rice in cooking wine and a little warm water for 15 minutes.

2) Add broth to the hot pot, add bamboo shoot slices, sea rice, cooked pork, mushroom slices, refined salt, and after roasting the liver, add monosodium glutamate and cooking wine.

The hot pot is served with sliced meat, spinach, vermicelli, shrimp soy sauce, and sesame paste, and the meat slices and spinach are blanched in batches and dipped in the flavor.

Pork hot pot. (3) After eating the meat slices, put all the spinach and vermicelli into the hot pot, then add an appropriate amount of broth, and then boil and eat with the soup.

800 grams of pork tenderloin, 400 grams of winter bamboo shoots, 50 grams of mushroom slices, sesame paste and shrimp soy sauce, 25 grams of sea rice, 300 grams of spinach and shuifa vermicelli, 5 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, and 1500 grams of fresh soup.

Method 1: Wash the pork tenderloin and cut it into 6 cm long and cm wide slices, cut the winter bamboo shoots into 3 cm long and 1 cm wide slices, soak the sea rice and a little cooking wine in warm boiled water for about 15 minutes, wash the spinach and cut it horizontally, and cut the water hair vermicelli into sections.

Plate the pork, spinach and vermicelli.

2 Put 1200g of fresh soup, winter bamboo shoot slices, sea rice, mushroom slices and refined salt into the hot pot, light the hot pot, after the soup boils, add cooking wine, refined salt and monosodium glutamate. Serve the hot pot with sliced meat, spinach, shuifa vermicelli, shrimp soy sauce, sesame paste, etc., and then blanch the ingredients and dip them in seasonings.

After the meat slices are eaten, add 300 grams of fresh soup, refined salt and monosodium glutamate, and after cooking, pour the soup into the bowl to eat.

Two pig's trotters, a sweet corn, a handful of barley rice, a small handful of mung beans, 8 red dates, two slices of ham, three star anise

More than a dozen peppercorns, a grass fruit, a cardamom, a bay leaf, a ginger, a green onion, 1 3 small bowls of rice wine, and an appropriate amount of salt.

Method: 1. Wash the pig's trotters, pluck the feathers and cut into large pieces. Bring to a cold pan and cook over high heat until bleeding foams.

2. Prepare another casserole on the side and boil half a pot of hot water. Put red dates, star anise, Sichuan pepper, 100 fruits, cardamom, bay leaves, and ginger slices into the material package.

3. Rinse the pig's trotters with warm water and put them in a casserole, and at the same time put in the material package, barley rice, mung beans, ham, green onions, pour in rice wine, boil over high heat, and simmer for an hour and a half on low heat.

4. Cut the sweet corn into five sections, put it in a casserole, and simmer for more than half an hour. Add salt to taste. Remove from heat.

5. Hoof flower dipping sauce: minced green onion, minced ginger, minced garlic, minced coriander, two spoons of Lao Gan Ma tempeh hot sauce, a small spoon of sugar, half a spoon of vinegar, and half a spoon of sesame oil, mix evenly.

Meat: lamb, chicken thighs, chicken wings, tenderloin, ham sausage, fish balls, beef balls, duck wings, chicken fillet, crab fillet, pork, toothpick meat, bacon meat, etc. Seafood:

Squid, shrimp, kelp, cuttlefish, etc. Vegetables: corn, water spinach, leeks, lettuce, broccoli, enoki mushrooms, mushrooms, potatoes, sweet potatoes, etc.

Soy products: potato flour and dried tofu, dried tofu, tofu, etc. <

1. Meat: mutton, chicken thighs, chicken wings, tenderloin, ham sausage, fish balls, beef balls, duck wings, chicken nuggets, chicken fillets, chicken cutlets, crab fillets, pork, toothpick meat, bacon meat, etc.

2. Zhixun seafood: squid, fresh shrimp, kelp, cuttlefish, etc.

3. Vegetables: corn, water spinach, leeks, green peppers, lettuce, broccoli, enoki mushrooms, mushrooms, onions, potatoes, sweet potatoes, cucumbers, etc.

4. Soy products: potato flour and dried tofu, dried tofu, tofu, etc.

1. Meat: mutton, chicken thighs, chicken wings, tenderloin, ham sausage, fish balls, beef balls, duck wings, chicken nuggets, chicken fillets, chicken cutlets, crab fillets, pork, toothpick meat, bacon meat, etc.

2. Seafood: squid, shrimp, kelp, cuttlefish, etc.

3. Vegetables: corn, water spinach, leeks, green peppers, lettuce, broccoli, enoki mushrooms, mushrooms, onions, potatoes, sweet potatoes, cucumbers, etc.

4. Soy products: potato flour and dried tofu, dried tofu, tofu, etc.

Hot pot: Hot pot, known as "antique soup" in ancient times, named after the "coo-dong" sound made when food is put into boiling water, is an original Chinese delicacy with a long history and is a food suitable for all ages.

Typical hot pot ingredients include all kinds of meat, sea rental fresh food, vegetables, soy products, mushrooms, egg products, etc., which are blanched in boiling water or special soup pot before eating, and some are also dipped in seasonings to eat.

Nowadays, with the progress of science and technology and the development of cooking skills, the varieties of hot pot are also colorful, each with its own characteristics, according to the fuel and divided into charcoal hot pot, gas hot pot, electric hot pot, alcohol hot pot, etc.; In terms of texture, there are tin hot pot, aluminum hot pot, stainless steel hot pot, enamel hot pot, etc.; According to the structure, there are conjoined hot pot, split hot pot, mandarin duck hot pot, etc.; According to the cooking style, there are soup and braised hot pot, stewed hot pot, boiled hot pot, etc.

A variety of hot pots add a lively atmosphere to the table. Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot flowers and colors, thousands of pots and flavors, such as the famous seafood hot pot in Guangdong, shabu is seafood and the like, the ingredients are very particular, the most pay attention to the taste and taste of eating, eat but not greasy, the taste is endless; The chrysanthemum hot pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by thin slices of meat, fish, chicken and other slices and chrysanthemums to eat together, fragrant and refreshing, with a unique flavor; Yunnan's Yunnan-style hot pot is characterized by the fact that cloud legs must be placed in the hot pot, and it is accompanied by raw materials such as mushrooms and fish when eating, which is tender and spicy, and has a flavor; Chongqing's hairy belly hot pot has the characteristics of diverse raw materials, thick and fresh braised soup, spicy and mellow aroma.

In addition, mutton hot pot in Beijing, Basheng hot pot in Zhejiang, "Sanxian hot pot" in Hangzhou, "game hot pot" in Hubei, "white meat hot pot" in Northeast China, "beef hot pot" in Hong Kong, "assorted hot pot" in Shanghai, and "mutton soup hot pot" in Shandong also have unique flavors. Chongqing hot pot is divided into two factions from its origin and history, namely the water hot pot of the slender man pulling the boat and the land hot pot of the Mabang dry road.