Summer is a hot pot is also a different taste, in fact, the most important thing to eat hot pot is the hot pot seasoning. Some foodies don't go with hot pot seasonings, so teach you how to do it today. Because you also use spices when you eat hot pot at home!
Ingredients: 4 tablespoons of tahini, 4 tablespoons of warm water
Seasoning: 2 teaspoons of light soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 2 tablespoons of leek flowers, 1 piece of soy sauce tofu, 1 teaspoon of shrimp oil, 2 teaspoons of sesame oil, a little chili oil, a little coriander
method:
1. Take a large bowl, put the tahini, add warm water a little bit, and stir in one direction with chopsticks while adding water until the tahini is adjusted to a thin and suitable state. (Scoop it up with a spoon, the tahini is in a straight line, falling slowly and continuously)
2. Add soy sauce, rice vinegar and sugar and stir well, add leek flowers and stir well in the same direction.
3. Crush the soy sauce tofu with a spoon, try to be as delicate as possible, pour it into the sesame sauce together with the sauce tofu juice and continue to stir in the same direction.
4. Finally, add shrimp oil and sesame oil and stir well.
5. If you like to eat spicy, you can put chili oil and sprinkle with chopped coriander.
Tips:
1. Eat lamb shabu-shabu mainly charcoal hot pot, generally we use induction cooker at home, the soup base is relatively simple.
2. Mix the tahini, thin and thick must be appropriate. Too thin will become soup, too thick will be greasy.
3. When stirring, be sure to stir in the same direction, easy to open.
I'm Da Yan, sharing one or two dishes a day,
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