What dishes will you have in the dry pot series? Tell us about the ones you're best at?
Dry pot is a very common delicacy for us, its dry aroma is moist, fresh and spicy, very delicious, and it is also very convenient to eat, and you can make it at home. Dry pot dish is a dish popular in Mianyang, Sichuan. Compared with the hot pot, the soup is relatively small, the oil is more, and the aroma is strong. It was first popular in Hunan, Hubei and Jiangxi, and then was introduced and promoted by Sichuan cuisine, forming a series of dry pot dishes.
Dry pot of vegetable varieties are very many, all dishes can be divided into meat dishes and vegetarian dishes in general, each category has a rich variety of dishes, in general, most of the vegetables and meat can be made into dry pot dishes, as long as the vegetables can be formed, when doing dry pot dishes, the main ingredients are generally not coded, the dishes are not hooked, and after the dish is less soup, more fat, rich flavor. The flavor type of dry pot dishes generally includes sour and spicy taste, pickled pepper flavor, spicy taste, cumin spicy taste, fish flavor and so on. Dry pot dishes can be based on different main ingredients with different auxiliary materials, play a complementary role in taste, the general dry pot dishes are mainly spicy.
Our most common dry pot meat dishes are: dry pot chicken, dry pot ribs, dry pot pork belly, dry pot chicken offal, dry pot beef offal, wax flavor dry pot, dry pot bullfrog, dry pot rabbit, dry pot shrimp, dry pot fish, dry pot fat sausage, etc., these are the dry pot meat that we often eat, generally everywhere, homemade is also very convenient, do not need too many ingredients too much ingredients.
Common dry pot vegetarian dishes: dry pot radish, dry pot potato chips, dry pot baby cabbage, dry pot cauliflower, dry pot Chiba tofu, dry pot tea tree mushrooms, dry pot oil bean tendons, dry pot four seasons beans, dry pot miscellaneous vegetables, etc., these are our very common dry pot vegetarian dishes, the method is very simple, the taste is generally spicy.
My family also loves to eat dry pots, generally I do dry pots are mainly meat, the taste is also based on spicy, today Coco will share their own several dry pot methods.
The first kind of "dry pot shrimp"
Method: 1, soak the spices with vegetable oil for 3 hours, the spicy skin is soaked with cold water for 3 hours, the onion ginger garlic is cleaned up, the green onion is cut into sections, the shrimp is counted from the tail to the 3rd section, gently pick the shrimp skin with a toothpick, pick out the shrimp line with a toothpick, clean and drain the water, peel and cut the lotus root, use cold water to soak up, drain the water 2, heat the oil 80%, fry the shrimp until it changes color, fish out the drainage, pour off the hot oil 3, heat the pot again, pour in the oil of the invading bubble spice (about 50 grams), burn to 70% heat, Add the hot pot base and stir-fry the red oil out of the aroma, add the spicy skin and spices to stir-fry evenly out the spicy taste 4, add the onion, ginger and garlic stir-fry out of the aroma, add the shrimp and stir-fry evenly, add the lotus root, add the cooking wine evenly, stir-fry until the lotus root changes color out of the pot, use the alcohol stove or electric pot to cook and eat
The second kind of "dry pot Chiba Tofu"
Reason for recommendation: Chiba tofu is made with bacon, the aroma is strong, and the dry wax is moist.
Method: Soak the bacon in cold water for more than 2 hours, then use the soup pot to cook until 9 mature and fished, let it cool and slice; slice the Chiba tofu; heat the oil in a hot pot, add 70% of the bacon and stir-fry the flavor out of the oil (bacon can also be fried without frying itself, that is, it is more fat), add ginger and peppercorns to stir-fry out the aroma; add watercress sauce to stir-fry the sauce aroma and red oil, add Chiba tofu and bacon to stir-fry evenly, add a little sugar to stir-fry evenly, you can add garlic or chives out of the flavor and stir-fry evenly out of the pot.
The third kind of "dry pot chicken"
Method: Wash and chop the chicken thighs into small pieces, cool underwater pot, add cooking wine and a little salt to boil to remove blood and fishy smell; lotus washed, peeled and cut into thick slices, can be soaked in water with white vinegar, so that it is more brittle;
Heat the pan with cold oil, heat the oil 70%, add peppercorns, spicy peels, ginger and stir-fry to make the aroma, stir-fry the chicken nuggets to make the water out of the aroma, turn to medium heat and sauté the chicken nuggets, and slowly fry the chicken nuggets until the skin turns golden brown
After adding the old soy sauce and stir-frying evenly, put the chicken nuggets aside, add garlic pepper sauce to stir-fry the sauce flavor, then stir-fry the chicken nuggets together to color evenly, add water to the high heat, turn to medium heat and fry the chicken nuggets thoroughly, and the soup becomes less
Add lotus root slices, salt and stir-fry for 2 minutes, add green peppers and sugar and stir-fry evenly, sprinkle with minced garlic and cumin powder and stir-fry evenly
The fourth kind of "dry pot lamb tripe"
Method: Cut the cooked lamb tripe into strips, wash the hairy celery and remove the leaves, heat the oil, heat the oil 70%, the peppercorns, the spicy skin bursts out of the spicy taste, the lamb tripe is sautéed to make the aroma, add garlic pepper sauce and stir-fry red, add a little salt and stir-fry evenly, add onion and hairy celery and stir-fry evenly, add soy sauce and pepper and stir-fry evenly
Add a little cumin powder and stir-fry evenly to produce the aroma and then fry for a long time.
Cocoa tips
1, it is best to use hard vegetables to make a dry pot, which is more beautiful than molding
2, do not make a dry pot do not have too much soup, so that it can be dry and moist
3, make dry pot some hard vegetables need to be oiled, the taste is better
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