As the saying goes: "A hundred miles of different winds, a thousand miles of different customs." Indeed, different places have different diets.
In my hometown, Guizhou, there is also a bean and rice hotpot which was originally created in Guizhou. The characteristics of Chongqing hot pot are hemp, spicy and spicy. For the elderly and children who like light taste, there is a lack of health care. The bean rice hot pot in Guizhou just makes up for this. First of all, bean-rice hot pot is mainly made of red beans and kidney beans, boiled with lard and rich in nutrition. Secondly, bean rice melts in the mouth, and you can feel the mellow feeling of bean rice. The soup is rich and tepid, so don't worry about causing gastrointestinal discomfort like Chongqing hot pot. Suitable for all ages.
"Bean rice soup" evolved-originally in the 1980s and 1990s, the owner of a small hot pot restaurant put bean rice soup in a casserole to scald raw materials. Results The soup was delicious and the quality of bean rice noodles was delicate, which was quickly recognized by diners.
Bean rice hot pot originated in Guizhou and evolved from "bean rice soup" at the earliest. In the eighties and nineties of last century, the owner of a hot pot restaurant put bean rice soup in a casserole to scald the raw materials. Results The soup was delicious and the bean rice flour was delicate, which was quickly recognized by diners. Later, it was shaped by dipping it in water with the unique flavor of Guizhou.
A good pot of bean rice hot pot depends on the consistency of the soup head and the rich feeling of bean rice itself. When making the bottom of the pot, the shop owner often soaks the bean rice with clear water first, then puts the cooked bone soup into the pot until the bean rice is broken and seasoned with salt and monosodium glutamate. At the same time, a small part of cooked bean rice was fished out, mashed with a blender, and then put into the original soup, thus making a full-bodied bean rice pot.
When the bottom of the pot is served on the table, and the crispy whistle is added, the aroma is overflowing in an instant, which makes people have an appetite. I choose all the dishes for bean rice hotpot. General vegetarian dishes such as Chinese cabbage, pea sprouts, bean sprouts and fungi can also be added with fat beef, crispy meat, bacon and meatballs. , and can be freely matched. If you like spicy food, you can also prepare dipping sauces that suit your taste, such as vegetarian Chili dipping sauce and bad Chili dipping sauce.
Light Mi Dou hotpot
Ingredients: bean rice 500g, pork bone 1, lard 30g, ginger slices 12g, onion ginger 8g, salt 5g, monosodium glutamate 3g, and side dishes.
Method:
1. Soak the beans and rice, put the pig bones in the boiling water pot, take them out and wash them.
2. Put a clean pot on the fire, add bean rice and pork bones, mix 10 times of water and stew until the bean rice is rotten, add salt and monosodium glutamate to taste, remove the bones, take out a part of the blender and mash it, then pour it into the casserole and cook it as a side dish.
Red sour soup Cuisao Mi Dou hotpot
Raw materials: 500g of cooked bean rice, bone soup 1l, 300g of crisp whistle, sauerkraut 100g, 80g of soybean sprouts, red sour soup 100ml, 50g of pickled pepper, ginger slices 12g, 8g of onion, 5g of salt, 3g of monosodium glutamate, etc.
prepare
Put a clean pot on the fire, add cooked lard, heat, stir-fry ginger slices, pickled peppers and red sour soup until they are red and fragrant, add bean rice soup to boil, add crispy and cooked bean rice and pickled cabbage, cook a little, add salt, monosodium glutamate, pepper and soy sauce, take them out of the casserole together with bean sprouts, sprinkle with onion knots, and put them on the hot pot table while measuring the raw materials.
Remember: At the end of eating, you must scoop a spoonful of thick and rich Mi Dou pot bottom to taste, and the pot bottom with various side dishes is really fragrant.