Nourishment and Deliciousness Coexist-----tube Bone Seafood Hot Pot

Name: Nourishment and Deliciousness Coexist-----tube Bone Seafood Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Nigen Tube bone; A sweet corn; piece ginger; A handful Shallots; Some salt; Some Fresh shrimp; Some Squid; Some Fish Ball; Some Shrimp balls; Some Lobster sticks; Some Enoki mushroom; Some Crab Stick; Some Shiitake Mushrooms; Some lettuce; Some Soy sauce; Some Bibimbap; Some Tahini; Some Chicken Essence; Some sesame oil; Some Chopped green pepper; Some Minced red pepper; Some Cooked Sesame

by Beautiful home

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The fifth hot pot in this year’s competition, I have already made the fresh and tender fish fillet hot pot, the pork chop hot pot with thick and meaty soup, the red wine beef hot pot with the combination of Chinese and Western style, and the exotic curry hot pot. , Fragrant, and make up the three major characteristics of the tube bone seafood hot pot.

It is well known that Tonggutang is rich in nutrients. It contains a lot of calcium, phosphorus, collagen and rich collagen that we need. Drinking Tonggutang not only helps the growth of bones, but also maintains skin elasticity, strengthens the body’s immunity, and nourishes the body. After blanching seafood garnish with this nourishing soup base, the delicious tube bone soup is mellow and long and has a hint of deliciousness and sweetness. The most tempting thing is the smooth bone marrow in the middle of the large tube bone. My daughter’s favorite is to use a straw to suck out the bone marrow first, and then drink a bowl of delicious tube bone soup, and then start to enjoy the fun of hot pot slowly. "

Nourishment and Deliciousness Coexist-----tube Bone Seafood Hot Pot

1. Prepare the materials, wash the tube bones and chop them into large sections.

Nourishment and Deliciousness Coexist-----tube Bone Seafood Hot Pot recipe

2. Cut the corn into pieces, slice the ginger, wash the green onions and tie them.

3. Put cold water and the tube bone in the casserole, the amount of water is slightly larger to completely submerge the tube bone.

4. Bring to a boil and continue to cook for 2-3 minutes. Use a strainer to completely remove the blood foam.

5. Add the corn, ginger slices, and green onion knots to the pot and bring to a boil.

6. After boiling, turn down the heat and simmer for about 1.5 hours.

7. Add salt to season the stew until the meat is soft and rotten, and the hot pot soup base is ready.

8. After removing the black film, cut the squid diagonally with a cross knife. Put a little cooking wine in boiling water and blanch it until it is curled. Take it out immediately and serve it with other hot pot side dishes.

Tips:
1. The method of sauce is to mix the sauce ingredients well, and add some spicy oil if you like.

2. The simmering time for the tube bone broth is longer, and enough water should be added at one time.

3. It is best to tie the green onions into knots when they are put in, so that they will not rot in the pot, just pick them out when they are out of the pot.

4. The side dishes for the hot pot should be selected from the vegetables you already like.

5. Do not blanch the squid for too long. If the squid is whitish and slightly curled, you can remove it and put it in the hot pot for blanching.