Kimchi hot pot
Peculiarity:
Sour and spicy, delicious and appetizing.
Raw material:
200 g of cooked pork ribs, 400 g of Korean spicy cabbage, 200 g of tender tofu, 1 green pepper and 1 red pepper, 1 green onion core.
Seasoning:
40 g of Daxi Da (beef powder), 15 g of MSG, 5 g of minced green onion and minced garlic, 3 g of white pepper powder, 20 g of two fine chili noodles, 30 g of Korean soup soy sauce (similar to light soy sauce), 10 g of 6° rice vinegar, 300 g of kimchi soup, 200 g of pork rib soup skimmed from fat.
Directions:
1. Put the Korean hot pot directly on the soup stove, put in the kimchi, kimchi soup, and pork rib soup to boil, add all the seasonings to adjust the taste, and then add the pork ribs.
2. Wrap the tofu cut into large thick slices around the ribs, put it on the "cassette stove" off the heat, and then cut the green and red peppers and green onion cores into circles and put them on the ribs.
Prompt:
1. Because kimchi is a must-have at home in Korea, kimchi hot pot is also a household name in Korea. But the recipe can be to "stew" with kimchi tofu only, or use pork belly instead of pork ribs, but the pork belly should be stir-fried before cooking.
2. This pot generally does not bring shabu-shabu, if the customer has special requirements, you can bring a plate of cake slices and tung penny dishes.
3. The kimchi used to make Korean hot pot must be deeply fermented and slightly sour is the best.
Stir-fried chicken with Huanggong pepper
Peculiarity:
The color is golden, spicy and delicious.
Ingredients:
750 grams of local chicken.
Ingredient:
Sliced ginger, green onion.
Seasoning:
Xingwei Huanggong pepper.
Directions:
1. Remove the bones of the chickens and cut them into evenly sized pieces.
2. Marinate with salt, green onion and ginger juice.
3. Fry the marinated chicken pieces in oil.
4. Put ginger slices, add Xingwei Huanggong pepper and chicken pieces to stir-fry together, and put on a plate.
Rattan pepper spring shoots mixed with small squid
Ingredients:
Spring bamboo shoots, small squid.
Accessories:
rattan pepper oil, millet spicy rings, salt, monosodium glutamate, hemp seed wood ginger oil.
Make:
1. The small squid tears off the outer membrane, cuts the strips and flies into the water;
2. Slice fresh spring shoots and blanch;
3. Put the squid and bamboo shoots into the basin, add the rattan pepper oil, millet spicy rings, salt, monosodium glutamate, and hemp seed ginger oil, mix well, and garnish with rattan pepper to serve.