How to cook the best hot pot by yourself? How to make it?

Everyone has different tastes. Let me tell you one thing first and introduce several kinds to you. There is no best, only what you like. Have a good time. Sisheng hotpot

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. Add alcohol to the bottom of the hot pot, light it before eating, and eat it at will after the soup boils.

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.

Bugendi hotpot

Ingredients: 300g of pork, 300g of beef, 300g of mutton, 300g of chicken and proper amount of olive oil.

Practice: 1. Wash all the meat and cut it into thin slices or small pieces.

2. Mix the dipping sauce well.

3, hot pot, pour olive oil, heat to 50 degrees Celsius on low heat; Wear the meat slices (blocks) with a long fork, fry them in the oil pan, and take out the dipping sauce to eat.

Dipping sauce

6 tbsp mayonnaise, pickled cucumber powder 1 tbsp, parsley powder 1 tbsp, 2 tbsp French mustard sauce and 2 tbsp egg yolk paste, and mix well.

suggestion

Burgundy is a farm town in Switzerland. In winter, local people are used to sitting around the dining table, frying food and chatting. Therefore, Burgundy hot pot, also known as European oil hot pot, was developed. Burgundy hot pot ingredients are generally meat-based, because vegetables, seafood and other ingredients have high water content and are easy to fry in the pot, which is not suitable for adding. Hot pot containers are also an ideal choice for pots with high necks.

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. Putting the above materials into a pot, adding water, boiling for 20-30 minutes, and filtering the soup to obtain a mint hot pot material;

1 packet of mint grass, 1 box of yuanxiao, 4 fresh eggs, 1 can of pineapple, 1 cup of sugar.

Practice: 1. ) Prepare two pots and heat them with half pot of water. 1 Pot is used to cook mint grass. Peppermint needs to be wrapped in a tea filter bag and put in a pot for about 40 minutes. Take out the mint bag and add sugar until it melts, then reduce the heat.

2.) Boil 1 pot again and roll it into 1 box of Yuanxiao. Break up the egg buns and cook them over medium heat. After the Lantern Festival floats, take it out with a spoon and put it in mint sweet soup. Then slice the pineapple (divide it into 4 parts) and serve it.

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.

Put the Yuanyang hot pot basin for health and beauty on the Philips induction cooker, and use the "hot pot" function to cook until the soup boils. Finally, if you don't feel full, you can also drink porridge and soup.

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.

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.

Shunde porridge hot pot material:

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 in one direction for several times, then 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 in 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.

Sheep scorpion hot pot materials:

Pot bottom ingredients: 3000g of sheep spine (scorpion), 2000g of lamb ribs, 5 slices of old ginger, 5 segments of green onion, 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.

Swiss chocolate chafing dish material:

Cream 1 cup (low calorie), chocolate 16 ounce, 2 teaspoons of cherry wine/orange juice wine (or brandy), fresh fruit or ordinary cake, etc.

Practice: First break the baked chocolate into small pieces.

Pour all the ingredients into the pot.

Heat at low temperature and stir evenly until all the raw materials become soft and silky.

Dip in fresh fruits (such as strawberries, bananas and apples). ) or cut the cake in the prepared chocolate solution.

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.

Cheese fondue material:

700g of cheese, liquor 1 cup, 500g of bread, garlic 1 grain, 2 tsps of starch, and proper amount of liquor.

Practice: 1. First, wipe the bottom of the pot with garlic slices, put the soft cheese into a container specially used for cooking hot pot, then add wine and cook it with slow fire while stirring constantly.

2. Until the cheese begins to melt into paste, pour the soup made of starch, water and white wine into the pot to make the milk cheese slightly thicker, and then put the pot on the prepared small stove.

In order not to harden the buttermilk, it is good to keep stirring while eating.

Thailand hot and sour hotpot

Ingredients: Nanjiang several tablets, 1 citronella several tablets, lemon leaves several tablets, pepper 5 tablets, ground mushrooms 6 tablets, monosodium glutamate a little, fish sauce 2 tablespoons, chilli shrimp sauce 1 tablespoon, Sanhua milk 2 tablespoons, lemon (juice)12, grass shrimp and clams.

Practice: 1. Add Nanjiang, citronella, lemon leaves, Lentinus edodes (sliced), monosodium glutamate, pepper and chilli shrimp sauce into the broth, and boil it into the soup base.

2. Add Sanhua milk, fish sauce and lemon juice to the soup base, then add seafood ingredients in turn and cook.

Dipping sauce

Fish sauce, lemon juice, sesame sauce, red tofu.

Fast matching hot pot material

All kinds of seafood balls, vermicelli, tofu, straw mushroom, tomato.

Japanese hot pot material:

6 hearts of Chinese cabbage, 2 small pieces of tofu, 6 pieces of beef, half a cup of white fish plate, half a cup of oolong noodles, a little pea, fresh mushrooms 1, 2 tablespoons of soup base, half a cup of wooden fish, half a cup of kelp, 5 cups of water, dipping sauce 1 tablespoon, eggs 1, and chopped green onion.

Practice: (1) Boil the seasoning in a glass of water and then filter it for later use.

(2) Heat the soup base in a small iron pot (the standard method is to heat it with charcoal, but it is a simplified method to heat and cook Japanese hot pot with stainless steel pot and battery oven in the market).

(3) In the order of eating hot pot, Chinese cabbage can be put in first, and sweet and spicy fish sauce products can be put in as you like. Beef can be scalded slowly. Put a piece of beef with chopsticks in the hot soup until both sides turn white, and immediately take it out of the pot. Remember not to put beef (or any meat) in the pot for too long, the sliced meat will be too old and not delicious.

Hong Kong-style Satay Hotpot Material:

Pot bottom: 50g, 2 garlic, 2 tablespoons of Satay sauce, 2 pork chops, 2 celery, 30㏄ coconut milk, 3500cc pig stock, a little salad oil, hot pot ingredients: appropriate amount, appropriate amount of clams, appropriate amount of shrimp balls, appropriate amount of fish plates, appropriate amount of taro balls, etc.

Practice: 1. Chop onion and garlic; China celery is defoliated and cut into pieces.

2. Add a little salad oil to the wok, and use 1 to stir-fry minced chives, minced garlic and satay sauce.

3. Add the pork stock in the pot of method 2, the celery section of method 1, add the cooked pork chop after boiling, turn to low heat for 10 minute, then add coconut milk and mix well to get the soup base.

4. In the pot of the third method, add the ingredients of the hot pot and cook, and you can eat the Nanyang spicy coconut juice hot pot materials:

1/2kg of grass shrimp, 1 smoked, 1/2 Chinese cabbages, 1 kg of bean sprouts, a little green onion, 1 root onion, proper amount of chafing dish ingredients, proper amount of broth, 3 tablespoons of coconut milk,1sugar.

Practice: 1. ) First, heat the stock, pour in the seasoning and bring it to a boil.

2.) First enlarge the cabbage and onion until they are soft, then add other seafood, meat, meatballs, etc. Slowly add the cooked seasoning to eat.

3.) After being mixed evenly, it can be used as a hot pot dip.

Chongqing hot spicy dip

Materials: 250g of tripe, 0/00g of liver, 0/00g of loin, 0/00g of lean beef (back slice), 0/50g of spinal cord. Fresh vegetables1000g, scallion 50g, green garlic sprout 50g, sesame oil 40g, monosodium glutamate 4g, chili powder 40g, Jiang Mo 50g, pepper 4g, refined salt10g, lobster sauce 40g, jujube juice100g, and Danxian douban/.

Practice: rinse and bleach with clear water, cut into long pieces with a width of cm, and float with cold water. Liver, loin and beef are all cut into thin slices and large slices. Onions and garlic sprouts are cut into 7- 10 cm long sections. Fresh vegetables (lotus, celery, cabbage and pea seedlings) are washed with clear water and torn into long strips. Chop lobster sauce and watercress. Put a wok in medium fire, add 75g butter, and cook until it is 80% ripe (about 180℃). Add watercress and stir-fry until crisp, add Jiang Mo, Chili powder and pepper and stir-fry until fragrant. Then, bring the beef soup to a boil, move it to strong fire, add cooking wine, fermented bean sauce and fermented glutinous rice juice, and cook until it tastes delicious, and skim off the floating foam, which is the hot pot marinade. Divide sesame oil and monosodium glutamate into four parts and make four sauces to dip in. When eating, bring the gravy to the table. Every raw material of meat and vegetables is put into a dish, together with refined salt and butter (125g). Except spinal cord, onion and garlic seedlings, all other raw materials should be put into the hot pot first. Scald it and add salt and butter according to the taste of the soup.