The hot pot
By VicentaLakin
As a result of its proximity to the sea, the sea is rich and dependent on it. Today, special clams from the sea are used to make a special fresh fire pot, which tastes very good. Fire pans in cuisine are generally simpler, especially with seafood, and the bottoms are generally not too much sauce, especially spices, in order to preserve their original taste. It's usually water with tofu and a couple of gingers, a simple pan base. Tofu is added because you think the pot is easy to burn, so tofu is allowed to fire, and ginger is added to remove the smell. It's quite simple, too, to clean up all the materials, boil the bottom of the soup, make all kinds of clams, and eat sauce。
Recipe Recommendations
- scallop appropriate amount
- abalone shellfish appropriate amount
- abalone appropriate amount
- Huagang appropriate amount
- imperial concubine mussel appropriate amount
- caibei appropriate amount
- Shabaibei appropriate amount
- tofu appropriate amount
- oil wheat appropriate amount
- lettuce appropriate amount
- mushrooms appropriate amount
- tea tree mushroom appropriate amount
- wonton appropriate amount
- Flammulina velutipes appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- quick-boiled
- ten minutes
- ordinary
Steps for The hot pot
1
The abalone and the princess
2
The abalone and the flower toad king
3
Chappelle
4
Sabbeth
5
Scallop
6
Windy
7
Vegetables
8
Vegetables
9
It's made of peanut oil, garlic mud, onions, fragrance and head-breeding sauce。
10
Fresh water in the pot, tofu, ginger chips, onions。
11
水开后，将各种材料下锅焯熟就可以了。由于贝类一开口就可以了，所以拍照的时候我只加了Scallop、鲍鱼以及几个其它贝类，因为拍照需要时间，怕煮就了贝类都缩水了，吃起来就不是那么好味道了，见谅。
12
一般海鲜火锅，都是先将海鲜吃完再加其它配料包括Vegetables、菌类等，照片里有只是为了衬托一下。