麻辣火锅

2024-06-15 18:02:05 1494

麻辣火锅
不知道有木有和我一样的同类动物,就是一年四季都爱火锅,冬天就更加不用说了,隔了几天不吃就觉得少了点什么,以至于我微信圈的朋友都叫我火锅妹还说有这么好吃么,以前都是外面吃,后来时间多了就经常家里烧了,一是干净,二是味道一点也不比外面的差,再者i外面一顿的钱家里可以吃得相当的丰盛了哈
家里的天气凉的比较早,现在很多厚的外套都穿上了,吃点火锅立马不冷了,爱吃火锅的同类们也行动起来吧

Details of ingredients

  • 猪大骨500g
  • 牛百叶500g
  • 香菇300g
  • 生菜两颗
  • 涮羊肉一份
  • 鸡爪400g
  • 黄喉450g
  • 鳝鱼片250g
  • 白萝卜半个
  • 猪脑352g
  • 红苕粉300g
  • 300g
  • 豆瓣酱200g
  • 豆骨末40g
  • 辣椒面20g
  • 花椒20g
  • 黄酒80g
  • 大蒜25g
  • 料槽汁40g
  • 冰糖15g
  • 花椒油80g
  • 生姜片30g

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间三小时

Steps to make 麻辣火锅

  • 1.准备新鲜的筒骨,清洗干净血水沥干水备用
  • 2.锅内上水,烧开放入排骨,再加入谁适当的料酒,去腥味儿。。。焯好水之后清洗干净泡沫待用
  • 3.现在就可以开始烧火锅用的高汤啦,锅内上水,放入筒骨,生姜片,大火煮开后转小火,期间要不断剽去浮沫,才能熬出好的高汤呢,大概熬了三个多小时就ok了
  • 4.生姜切片,大蒜拍碎
  • 5.其他配料大料洗干净待用
  • 6.干辣椒要整理干净,过下水,不能吃辣的人可以少放,其实这个辣椒还不是很辣呢,家里有一种超辣的辣椒我可爱死了
  • 7.煮好汤之后就可以把筒骨取出来了
  • 8.现在开始烧汤底,这个12345就是调制火的大小的哦,刚开始可以火大一点
  • 9.锅烧热之后放入油,烧制八成热爆香花椒
  • 10.再加入切好的大蒜和生姜片继续爆香,再放入大葱段和大料一起炒
  • 11.再加入辣椒面,和豆瓣酱转小火炒香,再加入适量的豆鼔沫炒匀
  • 12.加入熬好的骨头汤,盐,干辣椒段,冰糖,黄酒,料槽汁
  • 13.用中火煮十分钟左右,撇去浮末。。。
  • 14.再放入筒骨一起煮。。这期间我们就可以来准备食材啦:猪脑花浸在水中,轻拍数下,揭掉血膜,生菜,娃娃菜,香菇,清洗干净,黄鳝去掉内脏,清洗干净,黄豆芽去掉根部,洗净沥干,其他材料都清洗干净放入容易当中
  • 15.老妈说这次熬了高汤的火锅更香更带劲儿。。。
  • 16.我觉得一家人吃着火锅,喝着啤酒,聊着天的感觉真的很好。。
  • 17.常有人说,我现在不幸福,等我结婚或买了房子……就会幸福了。事实的真相是,幸福的人在哪儿都幸福,不幸福的人在哪儿都不幸福。所以要先培养自己的幸福力,不论发生什么,别人都动不了你我的自在开心。这,才是真正强大的气场及自信。。。。
  • 18.香菇
  • 19.藕片
  • 20.黄喉
  • 21.萝卜
  • 22.牛百叶
  • 23.涮羊肉
  • 24.蔬菜拼盘
  • 25.豆芽
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