Beijing Shabu Shabu Hot Pot Base Ingredients

Old Beijing Shabu Shabu is easy to make and the clear soup base maximizes the freshness of the lamb, making it taste great with the most tender flavor of lamb.

Materials

For the base: 2 dried portobello mushrooms, 2 scallions, 2 slices of ginger, 10g dried seaweed, 1 small dried crab, for dipping: 2 tablespoons of sesame paste, 1 piece of red bean curd, 1 tablespoon of bean curd sauce, 1 tablespoon of chive blossom, 2 teaspoons of marinated shrimp oil, 1 tablespoon of sesame sesame sesame oil, 1 teaspoon of salt, 2 teaspoons of sugar, 10g of dry chili peppers, 2 tablespoons of oil, for shabu-shabu: 200g each lamb brains/lamb cucumber strips/fresh beef leaves, 150g each white radish/cabbage leaves, 150g each frozen tofu/nan tofu, 30g vermicelli

Practice

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Potting Instructions:

Lao Beijing Shabu Shabu Hot Pot

Add boiling water to the shabu shabu hot pot, add in all the ingredients, and wait until the water comes to a boil again. Bring to a boil again to serve the shabu-shabu.

To make the dipping sauce:

Place the sesame paste in a large bowl, add the warm water, and stir in one direction with a spoon to blend the sesame paste and water into a thick paste, then continue to add the warm water and blend again with a spoon. When you lift the spoon, the sesame paste will run down the side of the spoon, but the spoon will still have a thick layer of sesame paste on it.

In a separate small bowl, mix the red curd and the curd sauce with a spoon to make a thin paste.

Mix the curd sauce, oyster sauce, chives, sesame oil, salt and sugar into the sesame paste.

Heat the oil in the frying pan over medium heat to 80% hot, add dried chili peppers in a small bowl, drizzle the hot oil over the dried chili peppers to make chili oil on the table, and pour over the dipping sauce to taste when serving and mix well.

Shabu-shabu recipe:

Trim the lamb, remove the sinews, and slice it into 1-mm-thick slices perpendicular to the muscle fibers with a razor sharp knife, and place on a plate.

Fresh beef louboutin pas cher will be multi-layered side outward, into the cold water rinsing a few times, rinsing to turn each blade, the crevice in the debris clean, cleaned to no odor, and then will be smooth side outward, tear off the oily film, and again cleaned once again. Subsequently, according to the vertical "Baiba" angle of the cow Baiba cut into 0.5cm wide, 10cm long strip on the plate.

Frozen tofu is pre-frozen, and southern tofu is cut into 4cm square 0.5cm thick slices on the plate. Soak the vermicelli in warm water for 10 minutes to soften.

Wash the white radish, peel off the skin and cut into 0.5cm thick slices. Wash the cabbage leaves, make a longitudinal cut and set aside.

Tips:

Lamb: The most common way to make shabu-shabu in Beijing is to pick the lamb and freeze it tightly, then use a knife or slicer to make thin slices. However, a more traditional and flavorful way is to use fresh lamb and dip it in dipping sauces after shabu-shabu, which is more tender than frozen meat.

Other shabu-shabu ingredients: Traditional Beijing shabu-shabu ingredients are simple, consisting mainly of lamb, beef leaves, cabbage, vermicelli, and frozen tofu. Nowadays, restaurants have enriched their shabu-shabu offerings, so you can make your own shabu-shabu at home by adding your favorite ingredients