Old Beijing Shabu Hot Pot
1.
First prepare the dipping sauce, which is the essence of eating hot pot.
Ingredients: peanut butter, chive sauce, light soy sauce, sugar, fermented bean curd, shrimp oil, cooking wine, warm water
2.
Take a clean water-free basin, put in 300g peanut butter, stir evenly with a spoon
3.
Add equal amounts of warm water in portions, and stir to form a uniform, particle-free peanut paste
4.
As shown in the picture, after adjusting it, you can scoop up a spoonful and drop it continuously in a line.
5.
Add 50g light soy sauce, mix thoroughly
6.
3 pieces of fermented bean curd, stir into a paste with chopsticks, add a few spoonfuls of peanut paste, stir evenly, and dilute
7.
Pour the adjusted fermented bean curd paste into the peanut paste and stir evenly
8.
Add 25g sugar and stir well
9.
Add 100g of chive sauce and mix thoroughly.
10.
Add 25g of homemade shrimp oil and stir well.
The specific method of shrimp oil can refer to my recipe-"Homemade fresh shrimp oil".
11.
Finally, add 25g of cooking wine and mix thoroughly, and the dip is complete. The dipping material is the essence of the old Beijing hot pot, because the bottom of the pot is clear soup, so the seasoning depends entirely on the dipping material.
12.
Handle the side dishes.
The content of the old Beijing hot pot is not too much. The classic ones include sliced lamb, tofu/frozen tofu, Chinese cabbage and vermicelli. Now the side dishes are very random, as long as you like it, there is nothing you can't wash.
I chose spinach, baby cabbage, potatoes, northern tofu, duck blood, fresh broad noodles and black fungus.
13.
Pick and wash spinach and baby cabbage. Peel potatoes and cut them into thick slices. Change tofu and duck blood into thick slices. Soak the broad powder in water and make the black fungus warm with warm water.
A platter of all kinds of ready-made meatballs bought in the supermarket.
14.
Make hot pot bottom. Making a copper pot at home is of no use other than shabu-shabu, and burning charcoal is dangerous and unsanitary, so now I basically use induction cookers to shabu.
I like the clear soup base in old Beijing. It is really clear soup, which can highlight the original flavor of the ingredients!
20g dried sea rice, a little seaweed, 3 pieces of green onion, 3 slices of ginger, 10g of salt, pour boiling water and it's done.
15.
The bottom of the pot is simmered in an induction cooker, and the lamb and side dishes are placed around.
16.
Serve a bowl of dipping sauce, add chili oil and coriander as you like. Everything is ready, just waiting for the pot! ! !
Tips:
1. When adjusting the peanut butter, add water in portions and stir in one direction;
2. Shabu the seafood and vegetable dishes first, and finally shabu the meat to reduce the intake of fat;
3. Do not use hot pot soup to cook noodles, it is too unhealthy;
4. Don't eat, burp~~~~! ! !
