What you need for the base of the shabu shabu pot

Base recipe: ginseng, angelica, ganoderma lucidum, red and white buckle, sand nuts, wolfberries, astragalus, grass nuts, cumin, fennel, jujubes, peppercorns, cloves, dried ginger, meat buckle jujubes, salt, monosodium glutamate (MSG), pepper, chicken broth, etc. More than 60 kinds of seasonings are boiled with goat bones to make the soup Dipping recipe: soy sauce, dark soy sauce. Soy sauce. Fish sauce. Seafood sauce. (or column Hou sauce. Or pork chop sauce). Chives. Wine. Hua Diao wine. Sugar. Salt. Chicken essence. Southern Marinade. Ginger. Pepper. Garlic. Add peanut butter before serving. Cilantro. Beijing minced onion. Or spicy oil

In the north wind raging winter, keep warm has become a major event in life. In addition to putting on thick clothes, people often forget to go eat some food to warm up. In the north, there is one thing you can't get enough of, especially in winter, and that is mutton. Mutton taste sweet and not greasy, sexual temperature and not dry, can warm in the cold, warm tonic qi and blood, appetite and spleen, so winter eating mutton, both against the wind and cold, but also nourish the body, can be said to be two birds with one stone! There are many ways to make mutton, and according to ancient records, there were more than ten kinds in the Yuan Dynasty. In modern times, if divided by category, there are mainly steamed, boiled, fried, stir-fried, smoked, stewed, simmered, shabu-shabu, mixed and fried. Currently in Beijing, there are three main ways to eat it.

The three main ways to eat lamb

○Old Beijing shabu-shabu

Characteristics: Beijing shabu-shabu comes from a variety of sources, but it is more plausible that it originated in the army of the Yuan Dynasty's ancestor, Kublai Lie. At that time, people mainly ate mutton, and the main practice was to set up a big pot to cook the whole piece of mutton. Once because of the emergency need to eat quickly to start the war, the soldiers in a hurry to the micro-frozen lamb cut into pieces with a knife, to the boiling water a shabu, fish out after dipping to eat. Originally to fill their stomachs, they did not expect to become a gourmet, so this practice stayed and became popular in Beijing.

Shabu-shabu, also known as "mutton hot pot", is characterized by a long period of shabu-shabu, and the mutton is not old, not old, not old. Shabu-shabu is a traditional Beijing flavor with a long history, known for its fine selection of ingredients, thin slices of meat, and variety of seasonings. Good shabu-shabu is made from sheep from Inner Mongolia, using only five parts of the meat, such as the "upper brain", "small three-pronged fork" and "cucumber strip", and removing the sinews and bones, and then sliced and served on a platter after freezing. Compacted, sliced and yards in the plate.

The base of the pot is a small, well-made copper pot, and the seasonings are made with sesame paste, chives, and tofu in soy sauce, which makes the shabu shabu even more flavorful. If you're eating it yourself at home, serve it with some cold dishes such as beef in sauce, donkey meat in sauce, elbows in sauce, lamb belly in sauce, and hooves in sauce, as well as cold vermicelli and meat jelly, which are very northern in flavor and have a cosmetic effect.

Nutritional points: lamb hot pot although delicious, and have the effect of nourishment, but eat more will be easy to fire. It is best to put some ginger in the hot pot without peeling, because the ginger skin is pungent and cool, there is a fire to remove heat, pain and dampness effect, and lamb with food can also remove the stink.

Remind pregnant women to eat shabu-shabu with caution. Short-term heating can't kill the larvae of toxoplasma gondii, which may be contained in the lamb, and it's not good for the fetus when consumed by pregnant women.

○Characteristics of Cantonese-style eating: Cantonese-style lamb cooking methods mainly use boiling, stewing, simmering, burning, stewing and other cooking techniques to combine the color, aroma, taste and freshness of Cantonese cuisine with the true flavor of lamb, and nourishing and nutritious characteristics***smelt in a single oven. Lamb stew is the most common and the best way to eat it. Its biggest advantage is that you can both eat meat and drink soup. The soup of boiled meat has a very high degree of nutrition and is a good product for nourishing the body. Moreover, after the mutton has been stewed, it is more cooked, tender and easy to digest. If the stew is coupled with suitable Chinese medicine or nutrition can play a complementary role in food, nourishing effect will be greater. Such as angelica mutton soup, goji berry mutton soup, astragalus mutton soup, mutton and radish soup, mutton and tofu soup, pig's trotters mutton soup, etc. are good dishes.

Eating lamb with tofu can not only replenish a variety of trace elements, the gypsum in it can also play a role in clearing heat and diarrhea, removing vexation and quenching thirst. And lamb and radish to make a soup, can give full play to the cool nature of radish, can eliminate stagnation, phlegm heat.

Nutritional points: lamb soup with the best in the soup with cool and sweet vegetables, play a cool, detoxification, the role of fire. Cool vegetables generally have winter melon, squash, greens, spinach, cabbage, lotus root, bamboo shoots, cabbage, etc.; sweet and flat vegetables such as potatoes.