Quanjiafu Bazhen hot pot(quan jia fu ba zhen huo guo )

Quanjiafu Bazhen hot pot

Introduction:

"In the area of Beijing and Tianjin in the north of China, there has been the custom of eating hot pot after the winter solstice since ancient times. Hotpot is divided into many kinds, roughly four categories, namely, Shuan Rou pot, chrysanthemum pot, Zibu pot and Shijin pot. "Shuan Rou pot" is popular among Mongolians. It is proved that it was invented by Genghis Khan. According to historical records, after the war in winter, the soldiers used this kind of food to reward the soldiers of the three armed forces. The soldiers boiled water in a big pot, and then cut the raw meat. More than ten or twenty people sat around and began to enjoy the meat. The generals and baturus, who had made great contributions, sat in Genghis Khan's hands. According to their ranks, there were three or two people in one pot. According to their ranks, they ranged from a copper pot with a diameter of one foot to a slightly larger one with a diameter of three feet. Batulu, the God of war and the Mongolian warrior, is Genghis Khan's highest reward to the soldiers who have made great contributions to the war. Genghis Khan himself awarded him the title and the belt of honor. Of course, gold and silver, women, cattle and sheep are also indispensable. At the banquet, Genghis Khan toasted them in person, and sometimes the princess of Khan did it for them, which was a higher level reward and treatment. This method of eating hot pot was introduced to Beijing in the Ming Dynasty, and later prevailed in the Qing Dynasty, because in the Qing Dynasty, Manchu and Mongolia were married. Most of the princes' Fuji came from Mongolia, which was very popular. In the Qing Dynasty, almost every official family had red copper hot pot and roasted meat. "Chrysanthemum pot" was popular in the late Qing Dynasty. It was a kind of hot pot with seafood, river fresh food and poultry. Putting chrysanthemum in the bottom of soup could clear the fire and brighten the eyes. This kind of hot pot generally didn't use red meat, but only used poultry and seafood. Empress Dowager Cixi preferred this kind of eating method, which could keep the health and clear the fire. Chrysanthemums are white and fresh Gongju flowers. Each pot has nine flowers, which symbolizes the respect of 95. If you can't finish eating them in three quarters of an hour, you need to replace them with fresh chrysanthemums. In the pot, you need to put some northeast sea cucumber and so on. The soup in the pot should be seasoned with fresh chicken soup, with some dipping materials. The above two kinds belong to the pot of rinsed food. "Zibuguo" is usually made by the imperial dining room of Taiji hospital. There are many recipes, which are usually prepared according to the needs of season and health preservation. This kind of hot pot usually comes out in one pot, that is, after the soup is boiled with nourishing Chinese medicine, the meat and other main ingredients are put on the table and cooked. The utensils used are sandwich pot ends. Boiling water is injected into the interlayer of the pot to keep it warm for a long time. Generally, there is no hot coal on the bottom of the pot After serving, only the weak power of alcohol is used to keep the heat for a long time. The soup in the pot is not boiled, but only kept at 70 or 80 degrees, because the materials are cooked in advance. "Assorted pot" is also called Bazhen hotpot or Quanjiafu hotpot. It usually contains four kinds of ingredients from shanbazhen or haibazhen. It's called Bazhen hotpot. It's called Quanjiafu hotpot for Chinese New Year. The ingredients in this kind of pot are all cooked in advance. The materials cut in advance are put in order in the pot and mixed with good soup. The soup tastes delicious. The whole family is happy sitting around, so it is called Quanjiafu hot pot. This kind of pot also does not need the fire, only needs the low fire heat preservation to be able, and the nourishing pot is the same, but the content is different, is the cooked product which completes in advance. Today's production is "Quanjiafu Bazhen hot pot". Although it is very simple to make, it requires better ingredients and soup. The method is as follows. "

Production steps:

Step 1: tear the cabbage into large pieces by hand and scald it in boiling water.

Step 2: then remove and spread it on the bottom of the pot.

Step 3: spread the pickled vermicelli on the cabbage.

Step 4: finally, decant the scallop soup into the pot.

Step 5: put all the cooked ingredients on the noodles in the pot, and the color should be as different as possible, so as to make them eye-catching.

Step 6: Boil the chicken soup on the induction cooker and season it with appropriate salt.

Step 7: mix chicken soup with salt and sprinkle with a little pepper.

Step 8: then spoon the boiling soup into the hot pot.

Step 9: put it on the cooker.

Step 10: then adjust the furnace temperature to 100 ℃ or 90 ℃, cover and simmer for 10 minutes, and cook thoroughly.

Step 11: after cooking, you can serve it while it's hot. If the taste is heavy, you can also add some dipping materials. You can help yourself.

Materials required:

Xiaobao: three 50g

Phoenix tail shrimp: 50g

Scallops: 40g

Ham slice: 40g

Chicken leg: 60g

Quail eggs: 50g

Winter bamboo shoot tip: 50g

Mushroom: 50g

Skate lip: 50g

Fans: 60g

Chinese cabbage: 150g

Rape heart: 1

Chicken soup: 1000ml

Scallop soup: 80ml

Refined salt: right amount

Pepper: right amount

Note: hot pot features: beautiful color, delicious light, meat and vegetable mix, rich ingredients, excellent materials, comprehensive nutrition. Warm tips: 1. Materials can be used according to the existing raw materials at home. For example, meat, seafood, mushroom can be balanced without copying. High end products can also use fish balls, fish maw, fish fillets, sea cucumber, mussel, pigeon meat, quail and so on. Fish lips are expensive and time-consuming. Dried scallops can also be replaced by broken scallops. In a word, local materials should be used instead of extravagance, as long as they are delicious. 2. The best way to make soup is chicken soup. It's better to use old chicken for hanging soup. The aromatic amino acids in old chicken are rich, and the taste of soup will be more delicious. However, it's not recommended to use turbid bone soup. When cooking soup, just add onion, ginger and a little Shaojiu. Simmer for two hours. 3. The soup itself is delicious without using monosodium glutamate, and the scallop soup tastes lighter. If the taste is light, it can be served with dipping materials, and the Sha Cha sauce is very good. It can be sold in supermarkets. This kind of food "Quanjiafu Bazhen hot pot" is ready for your reference!

Production difficulty: simple

Technology: hot pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Quan Jia Fu Ba Zhen Huo Guo