As for the ingredients at the bottom of the seafood pot, hot pot is often played at home in winter, and hot pot has become delicious in winter. Before eating hot pot, you must first make your own bottom material. Let's take a look at the relevant contents of the seafood pot bottom ingredients I collected. I hope everyone can eat delicious seafood pot bottom.
Seafood bottom ingredients 1 1. The practice of Chinese seafood hotpot
Ingredients: crab 1 about 250g, grass shrimp 200g, squid 200g, 8 fresh mushrooms, clam100g, Chinese cabbage 300g, 2 pieces of frozen tofu, 2 bundles of vermicelli and 200g of burdock. Seasoning: 5 cups of stock, salt 1 teaspoon, wine 1 teaspoon. Practice: Wash Chinese cabbage and cut into large pieces. Cut the frozen tofu into pieces. Burdock peeled and sliced. Peel the crabs and wash them. Shred squid and mushrooms for use. Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, then other materials are cooked, and finally they are seasoned and eaten.
Second, the practice of Japanese seafood hot pot
Ingredients: Meretrix meretrix, salmon, silver cod, red snapper head, squid, spinach, wooden fish soup, soy sauce, sake, seafood, kelp, salt, homemade lemon vinegar, maple leaf radish sauce and shallots.
Practice: 1. Add soy sauce, sake, seafood, kelp and salt to the wooden fish soup and boil it, which is the bottom of the Japanese seafood pot.
2. Change clams, salmon, silver cod, red snapper head, squid, etc. Then put them in the pot and rinse them clean.
3. Keep up with homemade lemon vinegar, maple leaf radish sauce and shallots.
Third, other practices.
Ingredients: 6 people, cooked sea cucumber 150g, 6 prawns, 3 crabs, 250g cuttlefish, scallop 150g, 250g cabbage, 200g spinach, vermicelli 150g, dried bean curd 65438+, scallion festival and Flammulina velutipes. Seasoning: 50g of bean paste, 20g of pickled pepper100g, 0g of pepper10g, 50g of refined salt, crystal sugar, fermented glutinous rice juice, 20g of dried pepper, 50g of ginger, 3g of monosodium glutamate, 20g of lard, 0g of butter100g and 2500g of fresh soup.
Practice: 1. Wash and drain the sea cucumber, and cut it into thin slices with a thickness of 0.5cm and a length of10cm. Wash prawns. The sea crab removes the food bag and washes the sediment in the abdomen. Cuttlefish is cut into pieces about 5 cm in size. Wash scallops. The sea cabbage becomes a strip 5 cm long and 2 cm wide. Wash the cabbage and spinach, and change the cabbage into strips. Slice dried tofu. Remove the pedicels of Flammulina velutipes, wash and drain. Divide the above raw materials into two plates and put them around the hot pot table.
2. Put the wok on fire, heat the lard, stir-fry the dried chili slightly, then add the watercress, pickled pepper and pepper, stir-fry until the fragrance overflows, add the salt, crystal sugar, fermented glutinous rice juice, butter and ginger, stir-fry for a few times, then add the fresh soup to boil, remove the foam, pour it into the hot pot, and add monosodium glutamate to boil, and serve while it is hot. Cook the crab first, the crab can be divided into two parts, and the rest of the ingredients can be eaten by scalding with boiling water. Because the raw material of seafood is tough, you can cook it for a while before eating it. Dishes can be mixed with pepper oil, sugar, monosodium glutamate, cooked vegetable oil, or served by yourself.
Ingredients 2 at the bottom of the seafood pot Prepare the main ingredients and auxiliary materials needed for dishes according to the ingredients and seasonings.
Shred chrysanthemum and celery, and shred pepper and red pepper.
Put the processed vegetables at the bottom of the pot.
Put all kinds of seafood on vegetables for later use.
Clear soup with extra-grade fresh soy sauce.
Add oyster sauce.
Pour the cooked soup into a pot with ingredients, bring it to a boil over high heat and cook for another three minutes.
Seafood pot bottom ingredients 3 I. Thai Dongyin tribute pot ingredients
50g of Thai hot and sour sauce, 50g of fresh squid, 50g of Le Jia sour soup, 5g of shrimp/kloc-0, 0g of fresh citronella and Thai pepper/kloc-0, 0g of shredded onion/kloc-0, 0g of mushroom/kloc-0, 6g of cherry tomatoes, 5g of lemon and 8g of Thai fish sauce.
Second, American ginseng chicken pot ingredients
American ginseng 10g, old hen 500g, medlar ginger 5g, soup stock 2kg.
Third, the ingredients of the golden soup pot
Dried dried dried seaweed and fresh shrimp 10g, dried scallop 5g, crab roe 15g, sliced onion, red pepper rings, chicken oil 8g, and broth 1kg.
Four, silver soup pot ingredients
Auricularia auricula, Pleurotus ostreatus, bean sprouts each 1 0g, onion segments and red pepper rings each 8g, chicken oil 6g, broth1kg.
Five, soup pot ingredients
20g of dried shrimps, 20g of dried shrimps, 20g of fresh shrimps, 20g of ham slices, 20g of scallops, 20g of chicken feet, 20g of crab roe, 20g of Monopterus albus and 2kg of turtle stock soup.
Six, sea coconut turtle pot ingredients
30g of sea coconut, turtle 1 one, 20g of eel, 50g of fresh shrimp, 5g of medlar, 0g of jujube10g, 8g of onion and red pepper ring, and 5kg of broth 1.5 kg.