清汤什锦火锅

2024-05-08 02:59:30 480

清汤什锦火锅
自儿子上大学后到现在工作已一年,不知是长期吃食堂的缘故还是其它?以前超爱吃大荤的儿子,现在则习惯了清淡寡油的菜肴;看到他爸特地为他做的红烧肉筷子也不拣一块,问他怎么不吃?他说:“油太多了吃不下”。
哎:没办法了第二天我就买了些孩子爱吃皮肚、猪肝、豆腐果和小菜秧等、加之家里有的火腿肠、鱿鱼圈、又泡了些香菇木耳做了这道清淡的什锦火锅;当我将清汤少油的火锅端上桌,问他要不要再放些火锅调料增色增味啥的,那小子急忙说:不要,就喜欢这样原汁原味的,老妈。
看到孩子连沾酱也不需要吃的有滋有味的,我做妈的自然更开心了,既然孩子喜欢那就随他意愿好了;其实这样也好,吃的清淡对身体更好呢~~~

Details of ingredients

  • 香菇8瓣
  • 木耳120克
  • 皮肚200克
  • 猪肝220克
  • 火腿肠3根
  • 鹌鹑蛋20个
  • 猴头菇64克
  • 鱿鱼圈110克
  • 豆腐果140克
  • 小菜秧250克
  • 少许
  • 食盐2小勺
  • 浓汤宝一块
  • 龙口粉丝1小把
  • 少许

Technique

  • 难度初级
  • 工艺火锅
  • 口味清淡
  • 时间半小时

Steps to make 清汤什锦火锅

  • 1.准备好所有食材
  • 2.木耳、香菇和猴头菇提前浸泡再洗净备用
  • 3.鹌鹑蛋煮熟剥壳备用
  • 4.将泡发好的皮肚洗净切长条备用
  • 5.火腿肠切长片备用
  • 6.电火锅开一档倒油煸香葱香
  • 7.依次放入少许木耳、香菇、皮肚、豆腐 果、鱿鱼圈、猴头菇及一块浓汤宝
  • 8.倒入适量清水加盖转三档大火
  • 9.煮滚后转小档
  • 10.再边吃边下其它蔬菜
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