Tomorrow on March 10, make 6 familiar but super delicious hotpot dishes for the whole family to enjoy

COMMERCIAL CHICKEN HOTEL

Ingredients for mixed chicken hot pot

(For 7 people to eat)

– Chicken about 2kg

– Pork belly and stomach: 300 g

– Flower clams: 500 g

– Tofu: 3 covers; 500g pork bone or chicken bone broth; 1 package of enoki mushrooms; 200g shiitake mushrooms; 1 pack of straw mushrooms or oyster mushrooms, chicken thighs; 2 packs of herbal medicine

– Wormwood, spinach, okra, sweet potato, sweet corn (your favorite vegetables)

– 1-2 duck eggs

– Rice paper, vermicelli or shrimp noodles served with

– Salt, seasoning, soup powder, satay, main noodles, dried onion, chili, lemon

How to make delicious mixed chicken hot pot

Step 1: Prepare chicken

– Clean chicken, cut into bite-sized pieces. The head, neck, and legs of the chicken can be put in the pot of simmering bone broth to make the broth. Put the chicken on the plate

Note: To chop delicious and beautiful chicken, you should use a sharp, heavy knife; cutting board must be clean, heavy wood good.

Lesson 2: Prepare the remaining ingredients

– Enoki mushrooms, shiitake mushrooms, okra, pumpkin, tomatoes, vegetables, wormwood, celery, banana flowers, lettuce, washed and drained.

– Clean pig’s heart and stomach, cut into bite-sized pieces.

– Clam flowers, washed shrimp displayed on a plate

Step 3: Cook hot pot broth

– Pork bones are washed with granulated salt, then blanched, washed until clean, and then put in a stew pot to get water.

– After about 30-45 minutes, pour the broth into the hot pot, beat 2 duck eggs in a low heat, add shiitake mushrooms, Chinese herbs, sweet corn, shiitake mushrooms to boil, season to taste.

Step 4: Presentation

Arrange all the dishes on the table, turn on the stove to simmer and arrange the food around. Now just enjoy it. Eating hot chicken hot pot in cold weather will be extremely attractive.

Vinegar-Dip Hot Pot

Material:

– Beef (corn, loin…)

– Rice vinegar

– Coconut water

– Pineapple, cucumber, carrot, green banana, star fruit

– Herbs of all kinds

– Lemongrass, ginger, garlic, onion

– Vermicelli, rice paper

– Spices: Sugar, seasoning

– Seasoning sauce

Making:

Step 1: Preliminary processing

– Beef choose corn or loin. Wash and cut thinly. Store in the refrigerator to store.

– Wash herbs, soak in salt water for 15 minutes, remove the scales and drain the water.

– Cucumber, carrot, pineapple, green banana, star fruit, washed, soaked in brine, drained, sliced

– Onion washed, thinly sliced.

– Lemongrass, ginger, garlic: Wash and cut into large slices, minced garlic in a bowl of dipping sauce

Step 2: Cook beef dipping vinegar

– Put fresh coconut water in a pot, add 4 tablespoons of vinegar, 2 tablespoons of sugar, 1 teaspoon of seasoning, add a few slices of pineapple, thinly sliced ​​onion, lemongrass, and sliced ​​ginger to boil. The finished product is a pot of sweet and sour dipping water.

Step 3: Make seasoning sauce for dipping

– Minced pineapple, minced garlic, add 3 tablespoons of sugar, 1 tablespoon of coconut water, beat it, slowly pour in the seasoning sauce, until it’s just right. If you like spicy food, add chopped fresh chili.

Note: you can add lemon to balance the taste, because the seasoning sauce is the soul of this dish that determines 80% of the deliciousness of the dish.

Enjoy

– Dip beef in boiling vinegar water (put the pot of broth on the hot pot), served with rice paper rolls with raw vegetables, cucumber, carrot, pineapple, green banana, star fruit, onion… dipped with fish sauce wedge.

– Beef dipped in vinegar is very mouth-watering, delicious, not bored.

– Vermicelli can be eaten with rolls or with vinegar water with a mild sour taste, sweet taste of coconut water, fragrant pineapple, lemongrass, ginger, extremely cool.

FRUIT HOT HOTEL

Material:

– 1kg of frogs

– 100g of minced meat

– 100g of raw growth

– 400g pickled bamboo shoots

– 100g of guise leaves

– 5 cloves of lemongrass, chili, red onion, cilantro (scent of China), coriander, water spinach and grated banana

– Rice noodle

– Fresh fried tofu leaves (bean paste) golden, shiitake mushrooms

– Pig bone

Making:

Frog clean, cut the thigh to separate, marinate the red onion and seasoning. Minced front stem mixed with meat, sprouts, minced shallot and seasoning. Then divide into parts and flatten into balls. Fry until golden on both sides.​

Fry the marinated frog thighs until golden brown.

After the frog is golden brown, take the frog out, add the garlic, chili, lemongrass and red onion. Stir-fry, then add the shiitake mushrooms.

Next, add sour bamboo shoots and stir-fry, seasoning with a little seasoning and sugar in the bamboo shoots. Pork bones are blanched, then add water and lemongrass to cook the broth until the broth is ready, take out the lemongrass.

Pour the fried bamboo shoots into the broth, season with some delicious fish sauce. Adjust seasoning to taste.

When eating frog bamboo shoots hot pot, put tofu ki (bean paste), frogs and spring rolls into the pot, add guise leaves and coriander to enhance the flavor of the dish.

FISH HOT HOT

Material

– 500g goby fish

– 300g bone marrow – 200g sour bamboo shoots – Pineapple (fragrant), tomato, red onion, lemongrass, chili

– Vegetables: Water spinach, coriander, coriander, squash…

– Rice noodle

How to cook goby fish hotpot

– Clean the goby fish, then put it in a bowl of water with rice vinegar and diluted salt, soak for 10 minutes to remove the fishy smell and remove the slime of the fish, wash it again and dry it.

– Tomato cut areca, pineapple cut into bite-sized pieces. Red onion, lemongrass, minced chili.

– Vegetables and flowers to eat hot pot are picked up, washed, and dried.

– Cook hot pot broth: Soak pork bones with salt water and diluted vinegar for 15 minutes and then wash. Put the bones in the pot with the old lemongrass to boil to get the broth, skim off the foam thoroughly to make the broth clear.

Fry onions, lemongrass, and minced chili until fragrant, then add tomatoes to stir-fry. Next, add pineapple and sour bamboo shoots. Season with seasoning, sugar, and monosodium glutamate and pour into the pot of broth.

When the hot pot boils again, season to taste, then turn off the heat, add a tablespoon of delicious fish sauce to enhance the flavor of the hot pot.

– When eating, put the broth into the hot pot, turn on the stove to boil, then drop the goby fish in. When the fish is cooked, put the vegetables and the accompanying Hao in the dip. You should also not forget a cup of delicious fish sauce and sliced ​​chili to dip the fish.

MOTHER hot pot

Ingredients for hot pot sauce:

– 300g fish sauce (fish paste and fish sauce)

– 200g roast pork or bacon

– 500g of howling fish

– 200g shrimp

– 400g squid

– 200g fish cake

– 2 eggplants

– 50g minced lemongrass

– Garlic, chili, lemon

– Bone broth or coconut water

– Raw vegetables of all kinds (bitter vegetables, shaved water spinach, chives sprouts, gun stalks, truffles, wild flowers… or other vegetables depending on taste)

Process materials:

– Howling fish shaved off the slime, washed the first time with diluted salt water and washed the second time with warm water mixed with vinegar to clean the oil. Then cut into slices to eat. Head and tail for cooking first, the middle to eat hot pot later.

– Shredded pork belly/roasted pork belly.

– Boiled shrimp, peeled.

– Squid cleaned, pre-washed, chopped.

– Freshly cut fish cakes.

– Eggplant washed, cut into quarters and cut into quarters.

– Raw vegetables of all kinds, washed and drained.

Processing:

– Put the fish sauce in a small pot, pour the water over the fish and bring it to a boil until the fish meat comes out, then turn off the stove. Filter through a sieve to get fish sauce, remove bones.

– Fry garlic and chili and set aside.

– Add minced lemongrass and stir-fry with pork belly/roast pork until the meat is golden.

– Continue to add the head and tail of the fish and fry until the fish is fragrant with a few chili peppers.

– Add the boneless fish sauce with 1.5 liters of coconut water or bone broth. When it comes to a boil, skim off the foam and reduce the heat. Because the fish sauce is already salty, just add sugar and monosodium glutamate to taste. Finally, add the eggplant, garlic, chili and seasoning vegetables.

– When eating hot pot, add the ingredients: shrimp, squid, howling fish, fish cake, roasted meat.

– The fish sauce hot pot dish is almost mandatory to eat with raw vegetables to be delicious.

SUPER Crab Hotpot with rib rib

Material:

– Copper crab: 500g

– 1kg (depending on the number of people eating)

– Cartilage ribs: 500g

– Beef: 500g

– Tofu: 5 covers – 10 covers

– Batch, vinegar or sour tamarind, vertical fruit: depending on taste.

– Shrimp sauce: 1 small spoon (Can be omitted if you don’t like it), but shrimp paste makes a very specific flavor for crab hotpot, making the hot pot more rich. If seasoning shrimp paste, it must be seasoned when it is not cooked, otherwise shrimp paste will give off a jubilant aroma.

– Tomatoes: 3-5 pieces cut areca pieces.

– Raw vegetables: split water spinach, banana flower, young banana stem, lettuce, coriander, green onion, perilla, marjoram, bean sprouts, lemon, chili… Add a little water spinach if you like to eat a lot of vegetables.

– Small noodles.

– Seasoning with lemon, chili or soy sauce, fish sauce for dipping.

Making:

– Pork ribs blanch in boiling water, marinate chopped dried onions, spices and a little fish sauce, stir-fry briefly, put water in a pressure cooker for about 10 minutes to soften.

– Clean crabs, put in a little salt and grind or grind with a blender then filter the water, separate the crab bricks into a small bowl. Add a small spoon of shrimp paste and spices to the pot of northern crab sauce on the stove, stir gently until the soup boils and the crab bricks rise, then turn down the heat. Use a ladle to scrape all the crabs on the side of the pot until it becomes thin and then turn off the stove. You can take the crabs out into a bowl and eat them until they drop them in the hot pot to keep them from breaking.

– Put the cooking oil in the pan, fry the chopped onions until fragrant, add the crab bricks and cook with a little fish sauce, then pour into the bowl. Continue to add chopped tomatoes and stir-fry until cooked, do not fry and crush too much.

– Tofu cut into small pieces, fried until golden brown, and put on a plate.

– Thinly sliced ​​beef on a plate.

Before slicing, put the beef in the freezer for about 15 minutes, it will be easier and the presentation will be more beautiful.

– Raw vegetables are washed, soaked in dilute salt water, then taken out to a basket to drain. When serving, serve on a plate. Sliced ​​banana flowers are used for dipping while eating.

– The batch has been filtered to get water into a small bowl, can use vertical fruit or tamarind fruit, batch instead. Batch, vinegar, and shrimp paste make up the typical flavor of crab hotpot.

– Prepare the crab broth and broth for simmering ribs in the hot pot, pick up the ribs and drop them in with the sautéed tomatoes. Put the batch in, add a little vinegar and then bring to a boil, re-season the seasoning to taste, continue to drop the crab pot, sprinkle the crab bricks on the crab pot to bring up the color.

When eating, add a little green onion, onion root or thinly sliced ​​fresh onion, a few slices of fried beans, a pinch of banana flower will be animated hotpot.

Dip beef served with vermicelli, crispy soft ribs with raw vegetables, nothing is better.

Good luck!