Soybean milk hotpot: light nutrition, no heat
Introduction:
"There are two versions of the origin of hotpot: one is in the Three Kingdoms period or the Sui Yang emperor period, when the" Tongding "was the predecessor of hotpot; the other is that hotpot began in the Eastern Han Dynasty, and the" dou "in unearthed cultural relics refers to hotpot. It can be seen that hotpot has a history of more than 1900 years in China. Sichuan hotpot was recorded in Zuo Si's San Du Fu. It can be seen that its history is more than 1700 years at least. (according to Baidu Encyclopedia) with a history of one or two thousand years, hot pot has formed a unique food culture with various ingredients and soup bottoms. Today, Yuyu's soybean milk soup has no greasy feeling. It's light and nutritious. It's oil-free, smokeless and nutritious. It's memorable. Homemade soybean milk hotpot is simple, fast and affordable. The value of a table is the price of a plate of seafood in the hotel. It's green and healthy food suitable for all seasons. "
Production steps:
Materials required:
Mutton slices: moderate
Beef slices: right amount
Prawns: moderate
Scallops: moderate
Red tofu: right amount
White tofu: right amount
Mushroom: appropriate amount
Vegetables: moderate
Soybeans: 80g
Soup: 1000 ml
Coriander: moderate
Scallion, etc: appropriate amount
Sesame paste: right amount
Peanut butter: right amount
Fuel consumption: moderate
Soy sauce: moderate
Sesame oil: right amount
Salt: right amount
Sufu: moderate amount
Leek flower sauce: appropriate amount
Vinegar, etc.: appropriate amount
matters needing attention:
Production difficulty: ordinary
Technology: hot pot
Production time: half an hour
Taste: Original
Chinese PinYin : Dou Jiang Huo Guo Qing Dan Ying Yang Bu Shang Huo
Soybean milk hotpot: light nutrition, no heat
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