Northeastern hot pot recipes

As the name suggests, Northeastern hotpot is a hotpot that originated from the Northeast. It is a favorite folk delicacy of the people in the Northeast, and it combines many advantages such as fragrance, freshness, and smoothness. Anyone who has eaten Northeastern hotpot knows that it is fresh and spicy, rich in flavor but not greasy, and goes well with rice. So how do you make this authentic delicacy in daily life? Here is a complete recipe for Northeastern hotpot.

Ingredients : 150 grams of oysters, 50 grams of scallops, 100 grams of dried shrimps, 200 grams of crab, 300 grams of cooked white meat, 250 grams each of sauerkraut, soaked vermicelli and frozen tofu, 3 grams of salt, 6 grams of MSG, 15 grams each of cooking wine and sesame oil, 20 grams of vinegar, 4 grams of soy sauce, 75 grams of cooked lard, 2 grams of pepper, 1500 grams of clear soup, 10 grams each of chopped green onion and chopped ginger.

Flavor sauce: sesame oil, vinegar. It can be prepared according to individual taste, one dish for each.

How to make Northeast seafood hotpot

1. Remove the claws of the crab, cut it with a flat knife, remove the sand bag and chop it into 4 pieces; slice the cooked white meat and frozen tofu; wash the scallops and steam them thoroughly to remove the tendons; shell and wash the oysters; soak and wash the dried shrimps; remove the roots of the sauerkraut, wash it and cut it into shreds. .

2. Place the pot on the fire, pour in lard and heat it, stir-fry chopped green onion and ginger until fragrant, add white meat, sauerkraut, vermicelli, frozen tofu, scallops, croaker, oysters, dried shrimps, soy sauce, salt, MSG, pepper, cooking wine and broth, bring to a boil, skim off the foam, pour it into the lit hot pot, and serve after boiling.

Features: light and delicious, tender and palatable, rich in nutrition, beneficial to the physical and mental development of children.

Nutritional analysis of oysters

Oysters are also known as oysters, clam, oyster house, oyster body, and oyster shell. They are the meat of the oyster family. Oyster meat: also known as oyster meat and oyster roe. It is distributed in coastal areas such as Liaoning, Hebei, Shandong, Jiangsu, Zhejiang, Fujian and Guangdong. "Mu" means male horse or animal. Ancient people believed that oysters were purely male and had no females, hence the name "Mu"; "Lu" refers to the large size of the medicinal material, hence the name.

Nutritional components: Every 100 grams of oysters contains 83 grams of water, 5.3 grams of protein, 2.2 grams of fat, 2.4 grams of ash, 8.2 grams of carbohydrates, 27 micrograms of vitamin A, and acidamine O. Ol mg, riboflavin 0.13 mg, potassium 200 mg, sodium 462.1 mg, calcium 131 mg, magnesium 65 mg, iron 7.1 mg, manganese 0_85 mg, zinc 9.49 mg, copper 8.13 mg, phosphorus 115 mg, selenium 86.64 micrograms, niacin 1.5 mg.

Medicinal effects : astringent, clearing away heat and nourishing yin, softening and resolving phlegm, astringing yin and suppressing yang. It is mainly used to treat night sweats, spontaneous sweating, spermatorrhea, diarrhea, metrorrhagia, leukorrhea, epilepsy, dizziness, scrofula, phlegm nodules, hernia, heart pain, carbuncle, sore, insomnia, etc.

Dietary taboos: People with weak constitution and excessive cold should avoid taking it, and those with leprosy should eat it with caution. Avoid taking it concurrently with tetracycline.