Spicy balsamic pot home-cooked dish
Raw materials: corn, green bamboo shoots, yuba, kelp, fresh mushrooms, beef and mutton, shrimp, lotus root, shredded konjac, bell pepper, pepper, onion, ginger, garlic, pepper, cardamom, fragrant leaves, fennel, Chili sauce and chafing dish bottom material.
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1, all ingredients are cut into pieces, cut into sections and cut into flowers; Take out the oil pan, fry the shrimp and beef and mutton in the pan, and take out after 2 minutes.
2, the ingredients are cooked in another pot, the time is not too long, because it will be fried in the pot later; Stir-fry pepper, pepper, chafing dish base, half bowl of hot sauce and other seasonings until the fragrance is overflowing.
3. Stir-fry the fried shrimps, beef and mutton in a pot, then add the cooked ingredients and a little water. In order to increase the flavor, add salt and chicken essence to taste, and then collect the juice with high fire.
Mara Guo Xiang
Home-cooked practices of spicy balsamic pot II
Ingredients: Lentinus edodes, Pleurotus ostreatus, lotus root slices, green bamboo shoots, fungus, pork belly, celery and cauliflower. 100ml of five sesame oil, 2 tablespoons (30ml) of Pixian watercress (chopped), 50g of chafing dish seasoning, 80g of dried chili, 15g of ginger slices, 20g of garlic, 15g of onion, 1 tbsp of cooking wine (1tbsp.
Exercise:
1, let's talk about the practice of five kinds of sesame oil. This oil will be particularly fragrant because it absorbs the flavor of spices. Besides frying spicy incense pot, it can also be used to make boiled fish and cold salad. Practice: Practice: put oil in the pot, add star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat over low heat until the spices are brown. Remove the spices and use oil for later use.
2. Processing the raw materials of spicy incense pot, removing the roots of Pleurotus ostreatus, washing and cutting into small pieces; Rooted mushrooms, washed and cut into small pieces; Peel green bamboo shoots, wash and cut into thick strips; Peel lotus root, wash and cut into thin slices; Soak Auricularia auricula in water, remove pedicles and wash; Pork belly peeled and sliced; Remove the old leaves from celery and cut into sections; Pick cauliflower into small flowers and wash it. In a word, all the materials to be made are preliminarily processed.
3. Boil the other materials except pork belly in boiling water in turn, and pay attention to the heat. Materials with crisp taste, such as green bamboo shoots, can be boiled a little, not too soft. Boil it in water or fry it in oil, so that it is convenient to stir fry it quickly. The processed materials should be drained, otherwise the spicy incense pot will be flooded.
4. Wipe the surface of dried pepper with a wet towel and cut into sections. You don't need pepper seeds. If you use that kind of bell pepper, you can not cut it.
5, the pot is hot, add five sesame oils, add dried peppers after heating, be careful not to fry and change color, remove the oil immediately after turning red and fragrant, and drain the oil for use.
6. Add pork belly and stir fry to get oil. Stir-fry something delicious slowly. If you don't like pork belly, you can directly fry Pixian watercress and hot pot seasoning.
7. Add Pixian watercress and hot pot seasoning, stir-fry red oil and fragrance. Add ginger slices and garlic and stir-fry until fragrant. Add ingredients in turn, first heat-resistant (such as mushrooms and cauliflower), then heat-resistant (such as green bamboo shoots), stir-fry your hands and feet evenly, and add cooking wine to stir-fry evenly.
8. Stir-fry the dried Chili peppers that have been fried in advance. Add sugar, salt (depending on the situation, there is salt in the seasoning of douban and hot pot) and chicken essence (according to everyone's taste) to taste, stir well, put it in a big bowl, and add sesame and coriander.
Home-cooked practice of spicy balsamic pot 3
Raw materials: rape, Pleurotus ostreatus, Flammulina velutipes, spinach, Chinese cabbage, onion, lotus root, spinach, auricularia auricula, yuba, crab roe, pork belly squid roll, sausage, star anise, red pepper, dried pepper, coriander, bean paste, peanut, white sesame, cumin, pepper oil, salt, sugar, pepper powder and onion.
Exercise:
1, Auricularia auricula and yuba are soaked in clear water in advance, the Auricularia auricula is cleaned, the roots are removed, and it is torn into small pieces, and yuba is cut into small pieces. Other vegetables are cleaned and peeled, and then the knife is changed into a block or a piece.
2. Slice pork belly, onion and ginger, shred for later use, slice sausage, slice crab fillet, shred onion, slice green pepper, chop red pepper and dried pepper, chop bean paste, wash coriander and cut into sections.
3, boil a pot of water, put a spoonful of salt in the water, put all kinds of vegetables into the pot to cook, remove the water and cook with squid slices.
4. Put two spoonfuls of oil in the pot (just like cooking at ordinary times). When the oil is hot, stir-fry the chopped bean paste in the pot and stir-fry the red oil. Add red pepper and dried pepper (as much as you like), add pork belly and stir-fry until cooked.
5. Add onion, ginger, garlic, onion and green pepper slices and stir fry. Add crab roe, sausage, fried squid rolls and shrimps. Finally, add the cooked vegetables.
6. Add half a teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of Chili oil and a little pepper powder according to personal taste. Finally, sprinkle roasted peanuts and white sesame seeds, sprinkle some cumin on the table, and sprinkle some parsley on the incense pot.
Mara Guo Xiang
Home-cooked practice of spicy balsamic pot 4
Raw materials: cuttlefish balls, shrimp balls, freshwater fish balls, fish tofu and beef balls; Rape, carrot, celery, yam, onion, broccoli, pepper, dried red pepper, star anise, fragrant bell pepper, cinnamon, ginger slices, onion segments, Pixian bean paste, soy sauce, oyster sauce and bell pepper.
Exercise:
1, all kinds of balls are ready. All kinds of vegetables are also washed and cut. All kinds of spices are ready. Blanch broccoli and soak it in cold water for later use.
2. Fill the pot with oil, add pepper, star anise, fragrant buckle and cinnamon, and stir-fry slowly. Add dried red pepper, onion and ginger slices, fry until Jiao Hong, take out all seasonings and discard them.
3. Throw the persimmon pepper into the oil pan, stir-fry it slightly, and then remove it for later use. Add two spoonfuls of Pixian red oil bean paste and stir-fry red oil. Add meatballs and vegetables except rape and broccoli, and stir well to make the sauce evenly wrapped on the ingredients.
4. Add a little soy sauce and oyster sauce to taste. Stir-fry until the ingredients are cooked, add rape and broccoli and continue to stir-fry. Add the pre-fried sweet pepper. Go straight to the table
How to match it without getting angry?
The auxiliary materials of spicy incense pot are persimmon pepper, sesame pepper and fragrant leaves. Although it can stimulate appetite well, it is mostly warm. "It is best to match with fresh vegetables, which has the functions of cooling, detoxification and detoxification. In addition, you can choose more fungi and soy products to balance nutrition. Generally speaking, the ratio of meat to vegetable is 1︰2, which can ensure the acid-base balance. " Expert advice. Celery, green bamboo shoots and white radish are all the first choices. Chinese cabbage and Chinese cabbage can also clear away heat and detoxify, but leafy vegetables are easy to "entrain" too much oil and are not suitable for eating in a spicy pot.
If you can't help but want to eat, you must pay attention to the vegetables under fire, such as lotus roots. Traditional Chinese medicine believes that raw lotus root is cold and has the effect of clearing away heat and relieving annoyance; Moreover, raw lotus root slices are slightly sweet and crisp, very refreshing, and the sugar content is not very high, but they contain a lot of vitamin C and dietary fiber, which is good for liver, constipation and diabetes.
In addition, eating more kelp can reduce fat accumulation. You can also choose 1-2 kinds of mushrooms, such as Pleurotus ostreatus, straw mushroom and fresh mushroom. These mushrooms contain a variety of amino acids, which can produce a sense of umami in the taste organs, which is better than the umami of monosodium glutamate alone and will not be thirsty.
Mara Guo Xiang
When choosing meat dishes, I noticed that most people choose fish balls, ham sausages, lunch meat and other processed meat products. From a nutritional point of view, it is best to choose pure meat foods such as chicken wings and squid. Inferior fish balls and lunch meat are basically starch, without nutrition, which will increase calorie intake. Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis. A large amount of taurine in squid can restore vision and improve liver function. It is a healthy low-calorie food, especially suitable for spicy incense pots with heavy oil and flavor.
In addition, when eating a fragrant pot, you might as well come to a small dish of vinegar and eat it while dipping it, which not only tastes more delicious, but also plays a role in removing oil and greasy.