Nutrition and delicacy coexist(ying yang yu xian mei bing cun tong gu hai xian huo guo )

Nutrition and delicacy coexist

Introduction:

"The fifth hotpot in this year's competition, which has been made in front of fresh and smooth fish fillet hotpot, pork chop hotpot with strong soup and meat flavor, red wine and beef hotpot with Chinese and Western combination, curry hotpot with exotic customs, and a tube bone Seafood Hotpot with fresh, fragrant and tonic characteristics. As we all know, Tonggu soup is rich in nutrition. It contains a lot of calcium, phosphorus, collagen and rich bone collagen that we need. Drinking Tonggu soup often is not only conducive to the growth of bones, but also can maintain the skin elasticity and enhance the body's immunity. It has the effect of nourishing and nourishing the body. After scalding seafood with this nourishing soup, the delicious Tonggu soup has a little more freshness besides mellow and long The most attractive thing is the smooth bone marrow in the middle of the big bone. My daughter's favorite is to suck out the bone marrow with a straw, then drink a bowl of delicious bone soup, and then slowly enjoy the fun of hot pot. "

Production steps:

Step 1: prepare the material, wash and chop the bone into large pieces.

Step 2: cut corn into pieces, slice ginger, wash scallion and knot.

Step 3: put cold water and barrel bone in casserole, and completely submerge the barrel bone with a little more water.

Step 4: bring to a boil for 2-3 minutes, remove the foam completely with filter.

Step 5: add corn, ginger and scallion to the pot and bring to a boil.

Step 6: turn down the heat after boiling and simmer for about 1.5 hours.

Step 7: stew to the bone, add salt when the meat is soft and rotten, and the hot pot soup is ready.

Step 8: after removing the black film, cut squid with a cross knife, add a little cooking wine in boiling water, blanch until curly, then take it out immediately and serve it with other hot pot dishes.

Materials required:

Tube bone: two

Sweet corn: one

Jiang: one piece

Shallot: a handful

Salt: right amount

Fresh shrimp: right amount

Squid: moderate

Fish balls: right amount

Shrimp balls: right amount

Lobster stick: right amount

Flammulina velutipes: right amount

Crab meat stick: right amount

Lentinus edodes: right amount

Lettuce: moderate

Soy sauce: moderate

Rice dressing: right amount

Sesame paste: right amount

Chicken essence: appropriate amount

Sesame oil: right amount

Shredded green pepper: right amount

Minced red pepper: right amount

Cooked sesame: right amount

Precautions: 1. The way of sauce is to mix the sauce materials well, and add some spicy oil if you like. 2. The time of stewing at the bottom of bone soup is long, and the water should be added enough at one time. 3. It's better to knot the green onion when you put it in, so that it won't rot in the pot. Just pick it out when you put it out. 4. The side dishes of hot pot should be selected from the vegetables you like. 5. Don't blanch the squid for too long. If the color turns white and curls slightly, you can take it out and then put it into the hot pot.

Production difficulty: ordinary

Technology: hot pot

Production time: several hours

Taste: light

Chinese PinYin : Ying Yang Yu Xian Mei Bing Cun Tong Gu Hai Xian Huo Guo