Soybean milk hotpot: light nutrition, no heat

Soybean milk hotpot: light nutrition, no heat

Introduction:

"There are two versions of the origin of hotpot: one is in the Three Kingdoms period or the Sui Yang emperor period, when the" Tongding "was the predecessor of hotpot; the other is that hotpot began in the Eastern Han Dynasty, and the" dou "in unearthed cultural relics refers to hotpot. It can be seen that hotpot has a history of more than 1900 years in China. Sichuan hotpot was recorded in Zuo Si's San Du Fu. It can be seen that its history is more than 1700 years at least. (according to Baidu Encyclopedia) with a history of one or two thousand years, hot pot has formed a unique food culture with various ingredients and soup bottoms. Today, Yuyu's soybean milk soup has no greasy feeling. It's light and nutritious. It's oil-free, smokeless and nutritious. It's memorable. Homemade soybean milk hotpot is simple, fast and affordable. The value of a table is the price of a plate of seafood in the hotel. It's green and healthy food suitable for all seasons. "

Production steps:

Materials required:

Mutton slices: moderate

Beef slices: right amount

Prawns: moderate

Scallops: moderate

Red tofu: right amount

White tofu: right amount

Mushroom: appropriate amount

Vegetables: moderate

Soybeans: 80g

Soup: 1000 ml

Coriander: moderate

Scallion, etc: appropriate amount

Sesame paste: right amount

Peanut butter: right amount

Fuel consumption: moderate

Soy sauce: moderate

Sesame oil: right amount

Salt: right amount

Sufu: moderate amount

Leek flower sauce: appropriate amount

Vinegar, etc.: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: hot pot

Production time: half an hour

Taste: Original