Chrysanthemum hotpot was popular in the palace of late qing dynasty, and was introduced into kaifeng for nearly a hundred years.Because the kaifeng city flower is chrysanthemum, the source of raw materials is advantaged.It is dominated by fresh fish .Boil the pot with chicken soup, remove the white chrysanthemum petals, and tear into the soup.After the chrysanthemum fragrance permeates into the soup, the raw meat slices, raw chicken slices and so on, the soup is cooked, the dip is edible, its flavor fragrant and the nose, the flavor, is regarded as the top of the hotpot family.
Raw materials:
1.Shrimp meat 150g
2.ox willow 150g
3.pork tenderloin 150g
4.Chicken 150g
5.White chrysanthemum 20g
6.Spinach 60g
7.Fans 50g
8.Peanuts 30g
9.Salt 4g
10.monosodium glutamate 2g
11.Wine 6 ml
12.Pepper 0.2g
13.Scallion 15g
14.Coriander 20g
15.sesame oil 10g
16.chili oil 3g
17.vegetable oil 20g
18.Soup stock 1500g
Cooking methods:
1.A plate of shrimp, cattle, pigs and chicken.A plate of peanuts, a small bowl of chili oil.
2. The hot pot has a good taste of the soup, the table is lit, and the table is served with the rinse. After the soup is boiled, put in the chrysanthemum, the guest USES chopsticks to rinse the food.
3. Use all kinds of spices for dipping.
Features:
The taste is salty, spicy and sweet.High blood pressure, hyperlipidemia, coronary heart disease, obesity, diabetic patients should be consumed in a small amount;Osteoporosis, rickets and pregnant women should be consumed in moderation.
Nutrition of accounting：
Calories 1974 carb
protein 140.1 g
fat 126.2 g
Carbohydrate 69.6 g
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