spicy balsamic pot
By TyreekRunte
Spicy fragrant pot originates from the Tujia flavor of Jinyun Mountain in Chongqing. It is a common practice among local people. It is characterized by mixing sesame, spicy, fresh and fragrant in one pot. It is said that local people usually like to stir-fry a large pot of vegetables with various seasonings and flavors. Whenever there are important guests, they will add meat, seafood, crispy sausage, tender meat, and bamboo shoots to the big pot of cooking they usually eat. The fragrant aroma of bamboo shoots is fragrant. Because the tofu bamboo has been fried in advance, it can absorb the flavor of various meats and seafood, add its own aroma, and mix it together to create a "pot of fragrance"...
Recipe Recommendations
- Yuba appropriate amount
- Chrysanthemum macrophylla appropriate amount
- Flammulina velutipes appropriate amount
- Pleurotus appropriate amount
- fresh shrimp appropriate amount
- lettuce appropriate amount
- potatoes appropriate amount
- lotus root appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- ginger slices appropriate amount
- onion appropriate amount
- Pi County bean paste appropriate amount
- Mala Tang Base appropriate amount
- the pepper appropriate amount
- chopped pepper appropriate amount
- octagonal appropriate amount
- edible oil appropriate amount
- chicken powder appropriate amount
Steps for spicy balsamic pot
1
Ingredients: Yuba, large-leaf chrysanthemum, mushroom, fresh shrimp, lettuce, potatoes, lotus root. Seasoning: Pi County bean paste, spicy hot base, sesame pepper, chopped pepper, garlic, dried pepper, ginger slices, star anise, spring onion segments, chicken powder, edible oil
2
Peel the lotus root, lettuce, and potatoes and cut into strips; soak the tofu bamboo in cold water and cut it off for later use.
3
Put the pan on fire, add appropriate amount of water and a little salt to cut off the lotus roots and lettuce.
4
Wash mushroom and mushroom to remove old roots, blanch them in boiling water, drain them for later use.
5
Wash fresh shrimp, remove beard feet and shrimp thread, and wash chrysanthemum for later use.
6
Mix chopped pepper, spicy hot base, and bean paste; cut garlic into two pieces, cut green onions, slice ginger, and cut dried peppers into sections.
7
Put the oil in the pan on fire and heat it up. Add in the onions, ginger, garlic, dried peppers, and star anise and stir-fry until fragrant. (Pepper oil used for frying pepper in advance)
8
Pour in the spicy ingredients such as chopped peppers and stir fry until the red oil comes out.
9
Add fresh shrimp and tofu bamboo and stir fry, stir-fry until half-cooked, then add mushroom, mushroom and potatoes and stir fry.
10
Stir well, add lettuce and lotus root, and stir-fry well.
11
Until everything is cooked, add sugar and chicken powder, and finally add some sesame oil. Add the chrysanthemum chrysanthemum and stir fry for a few times before taking out of the pan.
12
Characteristics: Spicy and delicious