In winter, it is necessary to keep warm and eat hot pot. At home, the homemade hot pot soup base is full of dishes: fat and tender beef and mutton, soft potatoes, sweet corn, delicious mushrooms, crispy hairy belly, green vegetables, frozen tofu full of soup, filling gong balls are all tumbling in a steaming pot of soup... It doesn't matter whether it is paired with Beijing's sesame sauce, Chongqing's oil sauce, or southern soy sauce shacha sauce is full of happiness.
Whether this hot pot is delicious or not depends on the bottom of the pot. What I made today is the bottom of the Mandarin duck pot, the pot used for the soup base is found on the Internet, and there are many patterns of the style of the pot, which can be chosen by anyone. Mandarin duck pots are divided into two soup bases: clear soup pots and tomato pots. The broth pot is a soup base cooked with pork bones, lean meat, radish and goji berries, which is very simple; but a pot of delicious tomato soup, if you want to make it at home, you still have to pay attention to a little skill.
Before there are readers have shared, there is a most direct way to make tomato pot bottom, is to buy a package of tomato pot base, in a pot of bone broth or clear soup, pour in the base, add the appropriate amount of onion and ginger slices, boiling can be directly eaten, this method I have also tried, is delicious, if the cooking is not very skilled foodies, or usually work is more busy office workers, want to save time, this tomato pot bottom of the simple method can be tried. There is another kind of tomato pot bottom is pure homemade, and the hands-on mothers should be very interested.
/Hot pot ingredients/
Fat beef, yellow beef, cheese tofu, crab sticks, white radish, watercress, lettuce, corn, sausage, enoki mushrooms (purchase according to personal preference)
/Tomato pot bottom ingredients/
5 tomatoes
1 fresh shiitake mushroom
Dried goji berries 10 g
Ginger 10 g
15 g shallots
Onion to taste
2 cloves of garlic
Oil 25 ml
Salt 6 g
Tomato sauce 50 g
Hot water 2000 ml
/Method/
(1) First, boil the broth. Oxtail cold water under the pot, blanch the blood water. Wash and pour into a pressure cooker, add soybeans, ginger slices, cooking wine, and press for about 40 minutes.
(2) Soak the dried goji berries in cold water for 10 minutes, cut the green onion into sections, and slice the fresh shiitake mushrooms, ginger, garlic and onion.
(3) Pour in the sliced tomatoes, no need to put water, stir-fry for 5 minutes until the tomatoes are in the shape of a sauce, turn the heat down, add the tomato sauce and fry for 2 minutes, see the small red bubbles are almost the same
(4) Pour oil in a hot pan and sauté shallots, ginger and garlic to bring out the aroma.
(5) Rinse the boiling broth on the bottom ingredients, stir well; then add fresh shiitake mushrooms and goji berries, green onions, ginger and garlic, add salt and sugar according to personal taste, and adjust the acidity.
Tips:
(1) In addition to improving the appearance of tomato blocks, the best thing is that the essence of tomatoes will slowly melt in the soup with the process of shabu, ensuring that the tomato flavor is still as strong as ever. When sautéing tomatoes and tomato sauce, take care to stir-fry over low heat to avoid pasting the pan.
(2) The onion can also be cut into strips and sautéed with garlic grains.
All-media reporter Zhuang Jiaying/Wen Li Mengying/Photo
All-media editor Zhong Yanliang