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Raw slice chrysanthemum pot
Cooking Method: Shabu.
Scope of application: hot pot feast or feast,
raw material:
Net fish meat 250 g,
Large white pork loin 300 g
250 g of chicken breast
Chicken gizzard 300 g
150 g of puff pastry kernels
Puff pastry strips 150 g
3 fritters
2 handfuls of steamed buns
Pea cusp buds 150 g
Chinese cabbage hearts 150 g
Spinach hearts 150 g
Wan's coriander 150 g
A white chrysanthemum
Milk broth 1000 g
Fine ginger minced 7 g
MSG 5 g
Pepper 3 g
Refined salt 8 g
Sliced ginger and shallots 10 g each
7 g chopped green onions
50 g of lard
Preparation Method:
1. Wash and peel the fish, and slice a thin slice of 5 cm long, 2.5 cm wide and 2 mm thick. Wash the pork loin and remove the skin mask and waist and slice it into a book with the same specifications as the fish fillet; Chicken breast slices into thin slices of the same specifications; Chicken gizzard slices remove the skin and bottom plate and slice into thin slices. The above four kinds of raw films are placed in four plates and formed into a windmill shape. The above four raw materials are called "four raw tablets".
2: Cut the fritters into 4 cm long pieces, spread the steamed buns, and fry them crispy in the frying pan when they are served. Flower kernels, fritters, steamed buns, and puff pastry noodles are placed on four plates. Called "four puff pastry".
3, cabbage heart wash, tear off the tendons; Wash the pea buds; The spinach hearts are washed and the coriander hearts are washed and divided into four plates, called "four fresh vegetables".
4: Cut off the flower peduncles of the white chrysanthemums, remove the flower buds and wash them, still put them on the plate according to the original shape of the chrysanthemums, and put the ginger, salt, monosodium glutamate, pepper and green onion into small plates.
5, the wok is placed on high heat, the lard is burned to 50% oil temperature, the ginger slices, the green onion section is fried, mixed with milk soup and boiled, add salt, monosodium glutamate, pepper to eat the flavor, pick off the onion and ginger, at the same time, the fire boiler is lit with bar charcoal, the pot is injected with milk soup, and the bottom of the pot is on the tray. The above-mentioned raw slices, puff pastry, fresh vegetables and saucers are placed together around the hot pot and eaten by the guests themselves( shortening avoids the pot).
Features: This dish is rich in content, unique in eating, light and elegant, and suitable for wine and rice.
Operation Essentials:
1, raw materials to exhaust the skin film, sheet specifications should be uniform.
2, flower kernels, steamed bread, vermicelli to keep crisp.
3, fresh vegetables should be selected to exhaust the old part.
Think about it
1. Can different fresh vegetables be selected in different seasons?
2. What is the difference between raw chrysanthemum pot and mao belly hot pot in terms of ingredients and taste type?
