Hot potLambIt comes from the north of ChinaHot potvariety, which has been recorded as early as the early years of the Liao Dynasty.Hot pot is mainly about eating meat, so the quality of the lamb is very important. Good lamb includes lamb with "upper brain", "three lobes", "five flowers", "moistening" etc.In addition to selecting high-quality lamb, hot pot also needs some side dishes. Today, I will introduce the methods and side dishes of hot pot to everyone.

Precautions for eating hot pot

1. Do not eat the lamb until it is cooked to 7-8 minutes, this gives hidden bacteria and parasite eggs a chance to survive.

2. Do not take it out and eat it immediately.The soup of hot pot is generally above 100℃. If you take it out and eat it immediately, it is easy to burn your mouth, tongue, throat and stomach mucosa. Repeatedly doing so can also cause esophageal cancer.

3. Lamb should not be paired withVinegarEating, although this combination is refreshing and not greasy, it will damage the therapeutic effects of both, and also produce harmful substances for the human body.

4. Cannot be eaten withWatermelonTogether, otherwise it is very likely to cause serious harm.

Beijing-style hot pot method

Main ingredients and seasonings

2 kilograms of high-quality lamb.Shrimp oil,Soy sauce,Sesame oil,Chili,Red oil,Tofu,Milk,Chives,Bok choy,Sesame,Sichuan pepper,Oil,Chicken powder,MSG,Rice wine, rice vinegar, chopped green onions,Cilantro,Ground,Soup,Salt,Black pepper,Oil paste,Doubanjiang,Sugar garlic in appropriate amounts.Side dishes for hot potShiitake mushrooms15 grams,Enoki mushrooms150 grams,

Big

White cabbage400 grams,Spinach250 grams, wideNoodles100 grams, frozen tofu 2 pieces, soaked in waterVermicelli200 grams, lamb meatballs 150 grams, freshShrimp100 grams.Making method1. Freeze the lamb, use a knife to shave it into lamb strips, divide into plates and freeze in the refrigerator for preservation.Wash and cut large white cabbage and spinach separately, remove water from frozen tofu and cut into strips.Cook lamb meatballs and noodles, mix with sesame oil to prevent sticking. Place all ingredients separately in plates.2. Peel garlic, mix with chopped green onions and cilantro, and divide into small bowls.

First, dissolve sesame paste with cold water, then add tofu paste, soy sauce,

Chives, shrimp oil, rice vinegar, chili red oil, Sichuan pepper oil, MSG, sesame oil and other seasonings. Make a sesame sauce unique to hot pot.3. Boil high-quality soup in the pot, add shiitake mushrooms and shrimp, add salt, black pepper, rice wine, chicken powder, MSG, and pour the soup into the hot pot. Together with lamb strips, frozen tofu, vermicelli, large white cabbage, spinach, and enoki mushrooms, put them on the table.4. Also divide oil paste and tofu paste into small bowls, sprinkle with chopped green onions and cilantro.

5. Eat with a small bowl of sesame cake is more delicious.Home-style hot pot methodMain ingredients and seasonings1 kilogram of lamb.

Water, sesame oil,

Chili oil,Sesame paste, fermented bean curd, chives, soy sauce, salt, MSG, vinegar, sugar garlic, cilantro in appropriate amounts.Side dishes for hot pot500 grams of white cabbage,

Agar-agar

50 grams, 300 grams of vermicelli, sea mustard in appropriate amount (can be omitted).

Making method1. Choose tender parts of lamb such as five flowers and three lobes, remove the membrane and cut into thin slices.Cut the white cabbage into long squares.Soak the vermicelli in hot water and cut it into 18cm segments.

2. Put salt, MSG, fermented bean curd, chives, sugar garlic, and cilantro separately into bowls.

3. Put soy sauce, sesame paste, sesame oil, vinegar, chili oil, and cilantro into the pot.4. Add water to the pot, add sea mustard (optional), cover and boil, put lamb slices into the boiling soup, when the lamb slices change color, take it out and dip it in the sauce to eat.50g noodles, 300g vermicelli, small amount of dried seafood (optional).

Instructions

1. Choose tender cuts of lamb, such as the rib and belly, remove the membrane, and slice thinly.Cut the cabbage leaves into long, square pieces.Soak the vermicelli in hot water until softened, then cut into 18cm segments.

2. Place separately in small bowls: salt, MSG, fermented tofu, chives, garlic paste, and chopped coriander.

3. Prepare a seasoning broth by mixing soy sauce, sesame paste, fragrant oil, vinegar, chili oil, and chopped coriander.

4. Add water to the hot pot, add dried seafood (optional), cover and bring to a boil. Add the lamb slices to the boiling broth and cook until the meat turns color, then remove and dip in the seasoning broth before eating.