two-flavor hot pot(yuan yang guo )

two-flavor hot pot

Introduction:

"Da Lu" is a Cantonese term for hot pot. The bottom of the pot is the most important role of Hong Kong style hot pot. It is not simply cooked with seasonings, but usually boiled with broth. Two soup with eat called Yuanyang pot, hot food dip soy sauce to eat. The bottom of Hong Kong style hot pot is characterized by many ingredients. Beef, grass carp, eel, elephant clam, oyster, fish slip, shrimp slip, salmon, goose liver and frosted beef are all popular ingredients. People in Hong Kong pay great attention to the cooking materials of hot pot, especially for meat, such as sliced pork, sliced beef. Sliced pork only chooses five parts of pork, while sliced beef should choose snowflake beef, which can be melted in the mouth. Hong Kong people have rules for eating hot pot: first drink soup and then rinse meat; rinse beef is fresh and medium cooked, and each pot has its own flavor. There are so many kinds of hotpot in Hong Kong that it can be said that hotpot from all over the world has gathered together, but the most common food for Hong Kong people is Guangdong. The hotpot spread from Macao to Hong Kong, of course, has the characteristics of Hong Kong. The most distinctive is the drunken chicken pot: half to one raw chicken, Huadiao wine, Angelica sinensis, Beiqi, medlar and other Chinese herbal medicines are used as the bottom of the pot, which is popular in Hong Kong and Guangdong. Hot pot with porridge bottom: porridge made from rice is used to make hot pot soup bottom, which originated in Shunde, Guangdong Province. Pig bone casserole: originated from Macao, but has different changes after it was spread to Shenzhen and Hong Kong. In Shenzhen, pig bone casserole has been developed into soup dishes, mainly eating pork bone and bone marrow; in Hong Kong, the eating rules are close to those of Macao, focusing on the bottom of the pot and ingredients, and developing into hot pot. The method is to use pig bone (pig stick bone) and other materials to boil together, and then add white pepper and coarse salt seasoning to form a milk white hot pot bottom. This is the ordinary family version of Yuanyang pot I'm sending now. Some people think that Hong Kong people don't eat spicy food at all. In fact, many Hong Kong people eat spicy food, and even some people don't like spicy food. "

Production steps:

Step 1: make soup base, add salad oil (lard or butter according to taste) and stir fry pepper.

Step 2: stir fry pepper fragrance with low fire (pepper must not be stir fried with high fire, because it is easy to paste, paste becomes bitter).

Step 3: add scallion, garlic, ginger, zhitianjiao to stir fry (zhitianjiao is very spicy, add according to personal taste).

Step 4: add spicy bean and stir fry until fragrant (keep low heat).

Step 5: add the soy sauce and stir fry to make the flavor (soy sauce must be stir fried before it is very fragrant).

Step 6: add maltose and rock sugar, and simmer until bubbles (adding sugar also increases fragrance, not sweetness, so only appropriate amount can be added).

Step 7: pour the fried sauce into the pot, and then pour in the ingredients of the old fire soup and the old fire soup (cook chicken soup, then cook the old fire soup with pig bone and beef, and mix the two kinds of soup into the old fire soup to be used here).

Step 8: bring the hot bottom to a boil.

Step 9: add mushrooms and cook.

Step 10: add Flammulina velutipes and shredded onion, simmer slowly with the smallest heat, and finish half of the red soup.

Step 11: make white soup base, stir fry shredded onion in oil pan.

Step 12: stir fry the shredded onion until it is sweet, that is, the onion becomes soft and transparent (white onion is the best, white onion is sweeter than purple onion).

Step 13: pour in the satay sauce (you must use the satay sauce from Hong Kong to have the Hong Kong Style flavor. Other Satay sauces taste different).

Step 14: put in the small snowflake beef and snowflake pork slices (the so-called snowflake meat is the meat with evenly distributed fat. If you can use Japanese and beef, of course it is the best, but as long as you use snowflake pork slices, you can do it).

Step 15: let the meat fully release the fat, and the aroma of satay sauce and onion sweet fusion.

Step 16: pour into the other half of the hotpot.

Step 17: pour in the old fire soup.

Step 18: add a little ginger powder and bring it to a boil. This is the bottom of the white pot. At this time, the two kinds of soup are finished (also keep the heat in the center of the stove to cook. In fact, just boil the red pot without turning off the heat).

Step 19: put chicken oil or lard in a pan.

Step 20: add salt and beat the egg liquid evenly (the egg will produce sodium glutamate after fully beating, which is very delicious).

Step 21: dip the fish in the egg liquid and evenly.

Step 22: frying in the pan. At this time, you only need to fry the fish in the medium and low heat (some people say that the fish can't be boiled directly in the pan. It's not that the fish are getting old. In fact, this step has many meanings. First, remove the fishy smell and improve the freshness and aroma. Second, after frying in the medium and low heat, put the fish in the hot pot to cook. Not only will it not get old, but also it will make the fish very tender. In the tender pot, it has the smell of frying Wonderful).

Step 23: pay attention to the fire, medium and small fire is not medium fire, but slightly larger than low fire, but smaller than medium fire.

Step 24: fry until golden yellow, turn and observe from time to time.

Step 25: deep fry golden yellow and set aside (you can put it into white or red pot to cook).

Step 26: don't pour out the oil in the pot, put in garlic and stir until fragrant (garlic doesn't need to be cut, but it needs to be stir fried until fragrant, and then pat it into mud with the back of the knife for standby).

Step 27: put satay sauce in a bowl.

Step 28: put in the Shacha butter and peanut butter.

Step 29: add a little sesame oil.

Step 30: add coriander,

Step 31: put in the garlic.

Step 32: add a little oyster sauce to finish the dip.

Step 33: then what do you want to eat? Have a group photo.

Materials required:

Buckwheat flour: 50g

Oat slice: 50g

Oat bran: 50g

Wheat bran: 25g

Salvia seed: 30g

Chicken soup: right amount

Spareribs Soup: right amount

Garlic sprouts: right amount

Zanthoxylum bungeanum: right amount

Zhitianjiao: moderate amount

Chili oil: right amount

Spicy Douban: moderate

Ginger slices: right amount

White vinegar: right amount

Sesame oil: right amount

Soy sauce: right amount

Coriander: moderate

Garlic: right amount

Hong Kong satay sauce: right amount

Sha Cha sauce: right amount

Oyster sauce: right amount

Note: there are many choices for dipping sauce in Hong Kong style hot pot. Generally, people will choose peanut butter, satay sauce or satay sauce as the base, and then add other seasonings according to their own taste.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Yuan Yang Guo