Spicy pot(ma la xiang guo )

Spicy pot

Introduction:

"Are you familiar with spicy pot? I don't know how it has become popular all over the country. Shenzhen seems to have many restaurants specializing in spicy pot overnight. Even in the food corner of many shopping malls, you can often see people standing by a big basin. From a distance, you can only see the super bowl of pepper sweating. I have always been a follower, especially in terms of food. I dare not say that I have gone to all the hot spicy pot restaurants in Shenzhen, but I have also gone to 7788. To say how delicious this spicy pot is, I really haven't found that all kinds of meat and vegetable ingredients are mixed together, and heavy spicy and heavy oil is applied. The dishes are only slightly different in texture, and all tastes are the same. Besides making beer, drinks and rice consume faster, I really don't know what else is good. But occasionally I still go to eat, especially when my intermittent spicy addiction attacks, a pot of spicy and rich spicy pot can satisfy the stomach of Guizhou people. However, this spicy and spicy food is really not suitable for the hot and humid climate of Shenzhen. It can only occasionally satisfy one's hunger. Moreover, it is better to eat less of this heavy oil in this age of gutter oil. No need to worry about the ingredients. We'll make our own cooking. This is the second time that I made my own spicy pot. Compared with the first time that I made my own spicy sauce, I lazily used the ready-made spicy pot seasoning, which is much more convenient. Of course, don't forget to cook a pot of fragrant white rice. Put it in my beautiful shallow pan, put it on the induction cooker, heat it with a small fire, and eat it at the same time. I feel satisfied. This pot of dishes with 12 kinds of side dishes, seemingly very rich, in fact, it is just a dish a meal, people have no choice. In today's life, there are too many choices. Maybe a lot of dissatisfaction comes from too many choices. When there is no choice, it is easy for everyone to be happy and satisfied. Today's spicy pot has satisfied my most primitive desire. "

Production steps:

Step 1: wash the meat dishes, slice the pork and luncheon meat, cut off the shrimp, pick out the shrimp thread, and cut the fresh squid into rings;

Step 2: wash vegetable, peel and slice potatoes and lotus roots, cut cauliflower into small pieces, peel and cut lettuce into small pieces, cut 1000 pieces into small pieces, cut dried pepper into small pieces, and set aside cabbage, coriander and bean sprouts;

Step 3: boil water in a pot, add fresh squid and blanch after boiling;

Step 4: blanch the vegetables until they are cut off;

Step 5: heat up the frying pan, stir fry the pork and remove the excess oil;

Step 6: add hot pepper and spicy seasoning to saute;

Step 7: stir fry the shrimp properly;

Step 8: after the shrimp is cooked, add the blanched vegetables and stir well;

Step 9: put the remaining lunch meat and squid ring into the pot, stir fry evenly, and sprinkle coriander before leaving the pot.

Materials required:

Streaky pork: moderate

Shrimp: right amount

Fresh squid: right amount

Lunch meat: moderate

Lotus root: right amount

Cauliflower: moderate

Lettuce: right amount

Agrocybe aegerita: right amount

Potatoes: moderate

1000 sheets: moderate amount

Cabbage: moderate

Bean sprouts: moderate

Dry pepper: a little

Coriander: a little

Spicy pot seasoning: 1 Pack

Note: 1. After the potatoes and lotus root are cut, it's better to soak them in water to prevent discoloration; 2. There are a wide range of ingredients used to make spicy pot, which are basically suitable for frying. Just make them according to your own preference and season; 3. The seasoning of spicy pot has been very good, so I can add salt and sugar according to my own taste; 4. I don't need the ready-made spicy saucer. It's better to fry the spicy sauce myself. I'll use the ready-made one this time.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xiang Guo