List of materials for edge sealing furnace: mushrooms, fungus and kelp can also be more. Many hot pot restaurants have mushroom platters, so you might as well order one and eat several kinds of mushrooms at a time. Potatoes, sweet potatoes, yams and taro are some of the main points. It is much better to rinse them out together as a staple food than to have a shortcake, fried steamed bread and white flour after eating hot pot. Bean products, tofu, frozen tofu, and tofu skin are all suitable for cooking, but pay attention to oil bean bubbles and fried yuba, which are all high in fat. Vegetables should be the food with the largest variety and quantity, and it is best to give consideration to all kinds of vegetables, and there must be green leafy vegetables that are beneficial to health: spinach, chrysanthemum, coriander, lettuce leaves, pea seedlings, broccoli, green leafy lettuce, rape and so on. Then choose some light-colored vegetables according to your own preferences, such as Chinese cabbage, wax gourd, white radish, bamboo shoots and so on. Obese people and patients with chronic diseases should eat less fat beef and mutton slices, because the fat content of fat beef and mutton slices used for boiling can be as high as 30%. It is best to order lean beef slices, fish and shrimp, chicken slices, tripe and duck blood, with low fat content. Of course, if you are afraid of being cold and thin, you can order some beef and mutton. What are the soup bases on the side stove? 1, cold soup base.
As the name implies, it is to turn hostilities into friendship and not get angry. Adding Fructus Lycii, Rhizoma Dioscoreae, Fructus Jujubae and Radix Codonopsis into clear water. If you want to make the taste more fresh and thick, you can also add Lily, Euryale ferox, Polygonatum odoratum, Coix seed and so on. A simple and healthy soup base will come out after boiling water on a big fire.
2, porridge soup base
There are actually many kinds of porridge soup bases originating from Shunde. Porridge and water pie made of rice and water, Mi Pai without rice grains, and Mi Duo pie made of at least three kinds of rice. But no matter which one is used, it has a good effect on eliminating the fire in the edge furnace and the greasy food itself. Moreover, the porridge water is light and smooth, just like being beaten, keeping the ingredients fresh and tender, not easy to paste, and the soup base tastes fresher. No wonder more and more people choose "porridge water" instead of "cleaning up".
3. Bone soup base
Cantonese people like to drink soup, and they always like to use soup as the base. With other seafood and meat, it feels fresh, sweet and beautiful. Therefore, bone soup is also a frequent visitor on the side stove. The soup made from pig bones is rich in flavor, and it is very fragrant with all kinds of meatballs or sliced meat.
4, sand tea soup bottom
Eating too much alone will inevitably make you feel tasteless. At this time, you need some excitement. However, Sichuan-style spicy hot pot is a little exciting, and Chaoshan Shacha beef hot pot seems just right. Generally, Chaoshan beef chafing dish will be made into clear soup with beef balls, brisket, beef tendon and radish, while Shacha beef chafing dish is made by adding Shacha sauce and oil before everything is put into the pot, and then adding other things to boil. You can imagine the smell of the soup base without trying.
5, gravy as soup base:
In winter, all kinds of "burning" meat pots will emerge one after another. Looking at the boiling thick gravy, diners who know how to eat naturally don't want to waste it. They immediately find seasonal vegetables such as cabbage, lettuce and coriander, as well as black fungus, Flammulina velutipes and potatoes to rinse in the juice. Absorbed the thick smell of gravy, the food is particularly pungent, and the vegetables themselves can also relieve boredom, killing two birds with one stone.
Dip in 1, and the side furnace is authentic Sichuan material.
Sesame sauce (or peanut butter) is made into thick paste with cold boiled water, and then fried red oil Sichuan Chili sauce, soy sauce king, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to make into thin paste.
This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.
2. Oyster sauce
Add vegetable oil into the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.
This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.
3. Garlic paste in red oil
Stir-fry red oil with Sichuan Chili sauce, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic and mix well.
This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.
4. Strange smell
First cut the red pepper into sections, add vegetable oil to the pot and heat it to 90% heat. Add fine pepper powder and stir well, then pour into a bowl, and then add other ingredients and stir into a paste.
This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.
5, milk rot juice
First, smash red milk rot, add a little cold water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot to boil, add a little sugar, monosodium glutamate, liquor and salt and mix well.
This seasoning is suitable for main ingredients such as fish and shrimp.
6. Sesame paste
Sesame paste (or peanut butter) is made into thick paste with cold boiled water, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil are added and mixed well.
This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.
7.ginger juice
Peel ginger and cut into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold water and mix well.
This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.
8, sesame oil
Add a little cold water to the king of soy sauce, add sugar, monosodium glutamate and sesame oil and mix well.
The difference between a side stove and a hot pot is 1. First of all, the soup base is different. Hot pot is mostly red soup, with all kinds of peppers and spices as raw materials, and the cooking is mainly spicy; The edge furnace is still a clear soup with seafood as the main soup base. It's really clear soup, and it won't get angry so easily without adding any pepper.
2. Of course, the ingredients are different. Hot pot is mainly made of various kinds of chicken, duck and fish, and the side furnace is mainly seafood. There is not much difference between vegetables. You can put whatever you like.
3, the season of eating is different. Hot pot is eaten all year round, but Cantonese only eat it in autumn and winter, which is related to the customs and climate of Guangdong locals. It is too hot to eat it in summer.
4, the popularity is different, hot pot has been popular all over the country, even in some foreign places, according to the local ingredients to make appropriate changes, but the side burning stove is still only popular in Guangdong.
5, the focus is different, northerners eat hot pot ingredients relatively simple, generally commonly used mutton, white meat, sauerkraut and so on. The materials are particularly rich, such as soy sauce, sesame oil, vinegar, marinated shrimp oil, fermented bean curd, and leek flower sauce. Southerners can use many materials to make side furnaces. Chicken, dogs, snakes and seafood are all commonly used ingredients in the edge-beating furnace, but there are not so many ingredients, because southerners pay attention to the original flavor.
VOL.3 In the hot pot season, one pot is in hand, and the hot pot is served as a side dish in a warm winter. Family must eat hot pot as a side dish. What kind of hot pot bottom material is delicious, what kind of hot pot bottom material is assembled in various flavors, and what kind of hot pot bottom material is delicious and delicious to cry? We recommend hot pot and household hot pot, and choose the right pot. What are the chafing dish ingredients and ingredients?