Ingredients: chicken breast100g, shredded ginger 5g, chicken gizzard100g, Shaoxing wine 20g, shrimp100g, salt 3g, pork tenderloin100g, monosodium glutamate 2g, shredded cabbage/kloc. 50g fried noodles, coriander leaves 1 platter, winter bamboo shoots150g, 5g cooked lard, 50g mustard seed, clear soup1000g, shredded onion10g, and 2g pepper.

Practice: 1, chicken breast, chicken gizzard and pork tenderloin are sliced and placed neatly in three plates. Put the shrimp in another plate and spread it out. Take four washed vegetable leaves, blanch them with boiling water, let them cool, and cover them with four raw meat dishes.

2. Put shredded cabbage, pea seedlings, fried dough sticks, fried noodles, shredded onion and shredded ginger into the dish respectively.

3. Put the wok on a big fire, scoop in 100g clear soup, add winter bamboo shoots, potherb mustard and refined salt, bring to a boil, skim the floating foam, add monosodium glutamate and pour into a hot pot.

4. Remove the leaves of the "four raw meats", pour Shao wine on them respectively, and serve them with shredded Chinese cabbage, pea sprouts, fried dough sticks, vermicelli, hot pot and seasoning. Healthy and graceful hotpot

Ingredients: Nestle evaporated milk 1000 ml, broth 1000 ml, 4 fresh shrimps, 50 grams of fish fillets, chicken breast, half an onion, several fresh mushrooms, half a carrot, appropriate amount of peas and appropriate amount of corn shoots. 2 tsps of Nestle Meiji Chicken Essence, Nestle Chicken Soup 1 piece.

Practice: 1. Wash fresh shrimp, slice chicken breast, slice carrot, and cut fresh mushrooms into crosses for later use.

2. Boil the broth and Nestle vegetable fat emulsion as the bottom of the pot, and add all the materials and seasonings.

Tip: The delicious secret of Hong Kong-style restaurants: Professional chefs usually add Nestle weak milk to the bottom of hot pot soup to make the whole pot soup smooth and mellow. In particular, Nestle light milk is sugar-free and low-fat, which can not only increase the flavor of hot pot, but also relieve greasy and have the effect of losing weight. Never cook milk with aluminum pot, aluminum pot will change chemically with milk.

Vegetarian hot pot materials:

Vegetarian soup 10 cup, Chinese cabbage 1, 2 pieces of tofu, 4 pieces of corn shoots, Flammulina velutipes 1 piece, several pieces of mushrooms, moderate amount of Pleurotus ostreatus, several pieces of oily tofu, one piece of green arrow bamboo shoots 1 piece, several pieces of lilies, and other vegetarian hot pot ingredients.

Practice: 1. Cut the tofu into pieces and fry it in the oil pan until both sides are brown. 2. Add the cabbage to the vegetarian soup and cook it a little. Other ingredients can be cooked one after another. Dip sauce, sand tea sauce, coriander powder, pepper, soy sauce, instant hot pot material, bamboo shoots, yuba. Note: Vegetarian hot pot often turns into paste after boiling, mainly because tofu is added. This situation can be avoided by frying the tofu before entering the pot. Note: Wash several mushrooms, 150g soybean sprouts, 10 red dates and 1 apples, peel off several leaves of Chinese cabbage, and cut 1/4 carrots into pieces. Put the above materials into a pot, cover with water, cook for 20-30 minutes, and filter out the soup. Vegetarian soup powder is not only cooked by yourself, but also sold in the market. It is also convenient to add boiled water directly. Allusions Modern people attach importance to health preservation and health. Generally, hot pot meat has a lot of calories. Although it is delicious, it has a health burden. Vegetarian hot pot retains the delicious taste of hot pot and gives consideration to health, which has become another choice for modern hot pot families.

Health Yuanyang hot pot material:

One black-bone chicken over 800g, 3 liters of mineral water, 150g Thai Palace scented rice, yellow rice (optional), lettuce, mushrooms, quail eggs, cherry tomatoes and dried roses.

Exercise:

First, soak the rice.

Take 150g fragrant rice and yellow rice (optional) from the Royal Palace of Thailand, wash them, take them out and put them in a pot, add purified water just above the surface (peanut oil is too much to penetrate into rice), then add 10g pure peanut oil and 5g salt, and soak them overnight.

Second, boil chicken soup:

1. Slaughter the black-bone chicken, rinse it with flowing water until the blood in the chicken flows out, soak it in boiling water for 3 minutes, then take it out and wash it.

2. Method A: Put the black-bone chicken, 3 liters of purified water and ginger into a Philips rice cooker, cook for 2 hours with the soup cooking function, then filter to get the soup and let it cool.

Method B: Or fish out the bloody pig bones, black-bone chicken and beef with flowing water, then put them into a pot heated by Philips induction cooker and add purified water (the ratio of raw materials to water is 1: 10). Boil the soup, skim the foam from the noodle soup, add the onion and ginger cooking wine, cover it, and simmer for more than 2 hours until the soup is turbid and white.

Three boiled porridge:

Put half cold chicken soup (1.5L), fragrant rice and yellow rice (optional) into a Philips rice cooker, and cook for 2-4 hours with the porridge function until fragrant rice is broken. In order to prevent the porridge from sticking to the pot, it can be stirred twice in the middle.

Fourth, healthy fragrant rice porridge hot pot bottom material.

Pour the fragrant rice porridge into the Yuanyang hot pot basin, and put the goldfish with the cherry tomatoes cut on the porridge surface.

Rinsing: The effect of rinsing seafood and corncob is the best, followed by vegetarian dishes. Porridge hot pot must be rinsed with meat dishes first, and then with vegetarian dishes almost after eating, otherwise there will be too much water in the dishes, which will affect the taste of porridge.

Five, black-bone chicken rose beauty hot pot bottom material:

Put the black-bone chicken, mushrooms and the remaining chicken soup into the Yuanyang hot pot basin and season with salt. Put some quail eggs on the black-bone chicken to make white rabbits. Finally, sprinkle with medlar and dried roses.

Rinse: chicken slices, fish fillets, mushrooms, tofu, bean skin, yuba, yam, vegetables, bitter gourd, bamboo shoots and wax gourd.

Flavor dishes: it can be served with various flavors such as sand tea sauce, sesame sauce, sesame oil, garlic paste and seafood sauce.

Hot pot materials around the furnace:

Hotpot ingredients: 1/2, 2 corns, 1 pig blood cake, 4 pieces of Flammulina velutipes, 1 tomato, 1/2 kg lettuce, 1 kg cauliflower, radish, 1/2 kg bean sprouts. Clam 1/2kg, fish dumplings 1 box, tempura 1 box, cream 1 spoon, salt 1 spoon, Chai Yu Wei1spoon, dipping: 2. 2 tablespoons chopped green onion, peanut powder 1 spoon, nine-story tower 1 spoon, coriander powder 1 spoon, 2 eggs, Chili powder 1 spoon, soy sauce 1 spoon, sesame oil 1 spoon, salad oil/.

Practice: (1) Wash all the ingredients in the hot pot, cut into pieces and put them on a plate for later use.

(2) Divide the materials into two parts, one is boiled, and the other is baked with marinade 15 minutes.

(3) Heat the stock, and put a little material 1 into the pot until 9 minutes is full. First put half of Chinese cabbage, Sichuan cuisine and tomatoes, add seasoning 1 until cooked, and then put material 4.

(4) After the water is boiled, add sliced meat, seafood, etc. According to personal preference. The meat slices are clamped with chopsticks and turned over on both sides, and the color turns white. Either red or ripe, you can eat it with ingredients.

(5) Heat the pot with fire, cover it with aluminum foil (to prevent it from sticking to the pot), put a little cream to melt, put the marinated meat slices, and fry them on both sides, and serve. Seafood and other cooked food can also be baked in the same way.

Yam hot pot material:

Sugong pill 200g, yam 200g, carrot 1, Flammulina velutipes 300g, Artemisia capillaris 1/2 kg, 7 red dates, 7 lotus seeds, Baishan pill 200g, Zishan pill 200g, ginger slices 3, soup 10 bowl.

Practice: 1. Wash and peel yam and carrot, and cut into small pieces; Wash Flammulina velutipes and Chrysanthemum morifolium, and cut off the tail roots for later use.

2. Take a deep pot, first add the broth and ginger slices to boil with low fire, then add the yam and carrot and cook with low fire 1 hour, and then add the remaining materials (put them in the pot when you want to eat) until the soup boils.

Tea chafing dish material:

1/2 chickens, 1/2 kg Qingjiang vegetable, 1/2 kg spinach, 1 piece of tofu, a little celery, 1 tomato, 3 fresh mushrooms, a little green onion, a little carrot, 2 packets of seasoning a and seasoning b.

Practice: (1) Dice chicken with hot water to remove blood, and then wash it for later use.

(2) Put about 5 cups of water in the hot pot, add chicken pieces after boiling, add seasonings A and B and cook for about 20 minutes, then add other hot pot ingredients, and then dip in the hot pot to eat.

(3) The dip can be used as hot pot dip after being mixed evenly.

Sheep scorpion hot pot materials:

Pot bottom ingredients: 3000g of sheep spine (scorpion), 2000g of lamb chops, 5 slices of old ginger, 5 segments of green onions, garlic 100g, 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), and soy sauce100g. 2 pieces of nutmeg, 3 pieces of fragrant leaves, 30 pieces of pepper, 2 pieces of star anise, 0/0 piece of fennel/kloc, 5 pieces of cinnamon 1 piece, 5 pieces of astragalus, 2 pieces of southern ginger 1 piece, 2 pieces of Amomum villosum, 5 pieces of medlar, and 1 piece of codonopsis pilosula 1 piece. Rinsing material: 100g flour.

Exercise:

Pot bottom practice:

Wash and cut the sheep spine and ribs into large pieces, put them into a boiling pot, add appropriate amount of cold water, take out the sheep spine and ribs, and wash them with cold water after boiling with strong fire.

Heat the oil in the wok to 50% heat over medium heat, add the old ginger slices, onion slices and 5 garlic and stir-fry until fragrant. Add enough cold water, lamb spine and lamb ribs, adjust to high fire, cover and cook until it is about to boil, add soy sauce without stirring, skim off the floating foam after boiling, put the stew into the seasoning bag, add the remaining garlic and ginger slices, and adjust to low fire for 2 hours.

Take out the seasoning package before serving, and put the soup into the hot pot. When cooking again, try the sheep bones first, and then rinse other materials.

Practice of flushing materials:

Put the flour into a large bowl, add a little cold water, stir with chopsticks, add a little cold water and stir again until the flour is flocculent and there is a little dry powder in the bowl. Knead all the flocculent dough pieces together by hand, knead them repeatedly into dough, and cover them with plastic wrap for proofing 10 minutes. Spread more fine flour on the chopping board before serving, roll the dough into large pieces with a thickness of 0.5cm, fold it in half twice, and cut it into 10 pieces for serving. When in use, shake off a piece of dough, pull it to both sides with both hands, pull it into wide noodles, and cook it in a boiling soup pot.

Wash and peel potatoes, cut them into chunks with a thickness of 0.3cm, wash Pleurotus ostreatus, tear them into small pieces, and plate them. Wash the chrysanthemums and put them on a plate. Chinese cabbage: Take Chinese cabbage leaves, break them and put them in a small basket.

Put the vermicelli in a pot, soak it in enough cold water until it becomes soft, and then serve it on a plate.

Huo crucian carp hotpot

Ingredients: raw material preparation: live crucian carp, spinach100g, tender cabbage100g, and vermicelli 200g.

Seasoning selection: salt 15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine 15g, pepper noodles 3g and clear soup 2g.

Practice: 1. Slaughter live crucian carp, wash it, blanch it with boiling water, take it out, rinse it, and put it in a hot pot.

2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put them together in a hot pot.

3. Add soup to a hot pot, ignite, boil, heat lard with a tablespoon, and put it into a hot pot.

Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. Boil the hot pot and serve.

Shunde porridge hot pot Guangdong soup is famous all over the world, and Guangdong porridge is not to be outdone, especially Shunde. The combination of delicious porridge and rich hot pot is another great creation contributed by Shunde people to greedy cats. The sweetness of various ingredients is blended into fragrant rice porridge, ranking first in the world. Materials:

Pot bottom materials: 150g rice, 2 pig bones (about 600g), 200g chicken bones, 5 red dates, 2g ginger, dipping materials: 50ml soy sauce, 10ml soy sauce, 25g sugar, 50g coriander, 1 teaspoon fish sauce (5ml), 6544. 3 shallots, 20g sand tea sauce, oil 1 tablespoon (15ml), rinse: mandarin fish 1, cuttlefish 400g, pig fat 50g, salt 1/3 teaspoons (2g), and sesame oil 65438+ appropriate amount. Raw flour 1 spoon (15g), Shaoxing yellow rice wine 1 teaspoon (5ml), 300g of prawn, beef tendon 150g, 200g of Sanhuang chicken, douban 150g, and shiitake mushrooms150g.

Exercise:

Pot bottom practice:

Wash pig bones and chicken bones respectively, put them in a boiling pot and add appropriate amount of cold water to boil, take out the washed blood foam, put it in a casserole again, add cold water and cook it with strong fire, then adjust it to low fire and cover it for cooking 1 hour.

Bone soup.

Wash the rice clean, put it in a big casserole, add 1000ml of cold water, add 1000ml of bone soup after boiling over high fire, continue to boil, stir with a wooden spoon for 10 minute, then turn it to low heat and cover it for 30 minutes.

Shred ginger, wash red dates and remove the core, and add them to the cooked porridge to enjoy porridge hot pot.

Dipping practice:

Heat the oil in the wok to 70% heat over medium heat, add the fish bones and fry until slightly yellow.

Put fishbone, coriander, light soy sauce, dark soy sauce, Shaoxing yellow wine, white sugar, white pepper and 1 cup of water into a boiling pot, bring to a boil with high fire, then turn to low fire for 30 minutes, then filter out the residue with a sieve and put the soup into a small bowl.

Chop shallots, and add chopped shallots, sand tea sauce and fish sauce to the seasoning juice according to your personal taste when you rinse hot pot.

Practice of flushing materials:

Remove viscera, gills and scales from mandarin fish, put them horizontally on the chopping board, push the sliced fish from the tail to the head with a knife, and then slice the fish bones out. When slicing, the first knife is as deep as the fish skin, and the second knife is cut every 2mm to the end. In this way, the whole fish was sliced, spread out and put on a plate.

Cuttlefish tore off the epidermis and fascia, chopped it into cuttlefish paste with a meat mallet or knife back, and chopped it by a fat pig. Mix cuttlefish sauce and pig fat in a bowl, add white pepper, egg white, corn flour, Shaoxing yellow wine and sesame oil, stir several times in one direction and add cold water until the minced meat is elastic, and make cuttlefish balls.

Freshwater prawn with knife forehead, washed and put on a plate. Cut the beef tendon into 3mm thin slices and put it in a plate. Wash the Sanhuang chicken, cut it into 4cm square pieces and put it on a plate.

Wash watercress, remove yellow leaves and old stems, and put them on a plate. The mushrooms are pedicled, washed and served. Wash the baby cabbage, break off the leaves and put it in a small bamboo basket to eat.

Nourishing hot pot materials:

Little sheep broth hot pot bottom material 1 package, mushrooms, Tricholoma, chicken mushrooms, Pleurotus ostreatus, seafood balls, vermicelli, fungus, kelp, bean curd, bean curd skin, crisp tofu, frozen tofu, luncheon meat, rice cakes, Chinese cabbage, mutton, onion, ginger slices, garlic, cumin, codonopsis pilosula, angelica sinensis, etc.

Practice: 1. Pour the bottom material of Little Sheep into the pot, as well as all the ingredients and seasonings. Pour the broth if you have it, or pour the boiling water if you don't. Wash all the dishes, cut them into pieces, and serve them on a plate.

Tomato hot pot material:

Pot bottom: 3 pieces, fresh tomato juice 1 bottle, chicken soup 1000cc, hot pot: appropriate amount, beef slices, corn shoots, Pleurotus ostreatus, tomato slices, cauliflower and soybean sprouts.

Practice: 1. Cook tomatoes, peel and remove seeds, and put them into a juicer together with fresh tomato juice to break.

2. Filter the formula 1 into the soup pot, add chicken soup and boil together to form the tomato pot bottom.

3. Put all the ingredients of the hot pot into the bottom of the tomato pot in Method 2 and boil it.

Hunan assorted hotpot

Ingredients: Cooked Red Pill 10, Cooked Olive Pill 12, Cooked Egg Roll 12, 250g of soaked vermicelli, 400g of Chinese cabbage sprouts, 0/00g of winter bamboo shoots, 25g of water-soaked mushrooms, 50g of lean pork, 50g of cooked pork tripe and water.

Seasoning: 25g of green garlic, pepper 1g, monosodium glutamate 1g, soy sauce 10g, 75g of cooked lard, and broth 1000g.

Practice: 1, cut the cooked red pill into 20 pieces; Cut the Brussels sprouts into pieces 4.5 cm long and 3 cm wide; Cut vermicelli into 15cm long segments; Cut the winter bamboo shoots and lean pork into pieces 4 cm long, 2 cm wide and 0.3 cm thick respectively; Cut the cooked pork belly and cuttlefish into pieces with a length of 4 cm and a width of 2 cm respectively; Wash mushrooms and cut into large pieces; Cut the green garlic into 2.5 cm long sections.

2. First put the sprouts and vermicelli in the hot pot, then put the red balls, olive balls and egg rolls.

3. Pour 50g lard into the pot, heat it to 60%, stir-fry the winter bamboo shoots a few times, stir-fry the sliced meat, belly slices, cuttlefish slices, mushrooms, soy sauce and salt (3g), and pour into the hot pot.

4. Put 25g lard in the pot. When it is 60% hot, add broth, monosodium glutamate, pepper, green garlic and salt, boil, pour into hot pot, light hot pot and boil, and serve.

Korean hot pot material:

500g of pork bone, 5 slices of ginger, 80g of tofu, 20g of pork stuffing, 4 leeks, pepper 1/2 teaspoons (3g), spiced powder 1/2 teaspoons (3g), sesame oil 1 teaspoon (5ml) and soy sauce 1.

Exercise:

Wash the pig bones, put them into a soup pot, add appropriate amount of water and ginger slices, put them on a Philips induction cooker, press the boil button to boil, then press the soup button and let them stand for 2 hours.

Add pepper, spiced powder, sesame oil, crude oil and salt into the pork stuffing, stir well and marinate for 10 minute.

Put the frying pan on the Philips induction cooker, press the frying pan button to heat the oil in the frying pan, cut the tofu into four pieces with a thickness of 0.5cm, fry in the frying pan until golden brown, and drain the oil.

Take two pieces of tofu and a soft leek, put one piece of tofu into the meat stuffing, then sandwich two pieces of tofu and tie them with leek, and make the other two pieces of tofu according to this method.

Put the casserole on the Philips induction cooker, put a proper amount of cooked broth in the pot, add hot pot ingredients such as tofu buns, press the boil button to boil, and sprinkle with shredded kimchi.

Soymilk hot pot material:

A. original soybean milk 1000㏄, original soup 1000㏄, corn 1, Chinese cabbage 1, hot pot sliced meat 200g, Flammulina velutipes 80g, fish plate 30g, 6 tomatoes, and tribute.

Practice: 1. Cutting corn into sections; Wash the cabbage, cut it into large pieces and blanch it with boiling water for later use.

2. Take a pot, add raw soybean milk and broth to boil, then add corn segments and Chinese cabbage pieces to boil by 1, add salt and chicken powder and mix well.

3. Add the material B to the pot in the practice 2 and cook until cooked, then add the pork slices to the hot pot and rinse until cooked.

Milk hot pot material:

6 shiitake mushrooms, 300g grass shrimp, 300g Meretrix meretrix, cuttlefish 1, carved fish 1, 50g carrot, garlic sprout 1, milk 1000g, salt 1 teaspoon and a little rice wine.

Practice: 1. Wash the grass shrimp and cut off the sharp corners and tentacles of the head; Clams soak in salt water and spit sand for later use.

2. Peel off the skin of the flower branch, cut the flower from the inside, and then cut it into pieces; Carved fish are also sliced for later use.

3. Cut carrots and garlic seedlings into sections for later use.

4. Boil the milk, add carrots and mushrooms, cook for about 3 minutes, then add grass shrimp, clams, cuttlefish branches and fish fillets, and finally add garlic sprouts, salt and a little rice wine to taste.

Beef Xi Shou Hotpot Xi Shou Hotpot is a kind of Japanese hot pot with light taste. Don't put too much ingredients in the hot pot, mainly in the preparation of the soup base. Materials:

Beef 1/2kg, chicken slices 1/2kg, tomatoes 1 piece, shredded onion 1/2 pieces, 4 pieces of Flammulina velutipes, one Chinese cabbage, oolong noodles1bag, tofu1piece.

Practice: (1) Pour 6 cups of broth into the pot and heat it. Add seasoning to boil, then add shredded onion until soft, add other ingredients in turn, and finally add green garlic slices. You can eat it when it is cooked.

(2) Dip the ingredients and mix well, and dip appropriate amount according to personal preference.

Rice cake hot pot material:

4 pieces of rice cake, 4 pieces of square bean skin, 4 toothpicks, appropriate amount of Chinese cabbage, 2 strains of lettuce, 20g of Flammulina velutipes, 2 mushrooms, carrot slices 1 slice, and 2 tablespoons of chicken powder.

Practice: 1. ) cut the rice cake slices into the size that can be put into the bean skin, and each slice is about 20 grams for use.

2.) Wash all vegetable materials and put them in a small hot pot for later use.

3.) Put the rice cake slices into the bean skin, then fix them with toothpicks to prevent the rice cake from falling out, and then put them into a small hot pot.

4.) Add a proper amount of water and chicken powder, and cook.