做火锅的步骤英语

Procedure:1st, Mao Gan floats with the clear water whitens only, the piece becomes a centimeter wide long thin slice, floats with the cold water. Liver, waist and beef even piece Cheng Youbo big piece. 2, the onion and the tender garlic shoots sliver 7 110 centimeter long section. The fresh vegetables (cabbage, celery,) the cabbage, the peashoots may), with the clear water cleaning, rip the lengthy picture. 3, the bean drum, the bean petal mince. The wok sets at on the medium baking temperature, gets down when the butter 75 grams, burn maturely to eight (approximately 180℃), puts in the bean petal to fry crisply, joins Jiang Mo, the chili powder, the Chinese prickly ash to fry the fragrance, the re-entry steamed beef soup fever boils, moves to the strong fire, puts in the cooking wine, the bean drum, the glutinous rice wine juice, the fever boils the taste, casts aside the completely spume, namely for hot pot thick gravy. 4, divides into the sesame oil and the monosodium glutamate 4, the furnishing 4 taste small dishes, for dips edible. Near eating when) boils the thick gravy fever the table, each kind of meat vegetable raw material distinction enters in every time the plate, with the refined salt, the butter 125 grams at the same time on tables, besides the spinal cord, the onion, the tender garlic shoots must under enter the hot pot first, other raw materials enter by the guest along with the food along with. Very hot, and right amount joins the refined salt and the butter according to the soup taste shade. 答案补充 The sesame oil 40 grams, the monosodium glutamate 4 grams, the chili powder 40 grams, ginger end 50 grams, Chinese prickly ash 4 grams, refined salt 10 grams, the bean drum 40 grams, awake the bad juice 100 grams, dan the county bean petal 125 grams, the cooking wine 15 grams, the ripe butter 200 grams, the steamed beef soup 2250 grams. Other mother stocks defer to their taste to come.

做火锅的步骤如下：

主料：辣椒(红，尖，干)10克，浓汤宝4个。

辅料：盐6克，酱油10毫升，姜1块，葱1段，枸杞适量，香菇2个，八角2个，花椒5克。

1、先来做麻辣的汤底，准备食材。

2、锅中倒入适量的油，油热后将干辣椒、花椒、八角放入锅中煸炒出香味。

3、往锅中放入两勺郫县豆瓣酱煸炒出红油。

4、将姜片和葱段放入锅中煸炒出香味。

5、倒入适量的水。

6、往锅中放入两块浓汤宝。

7、往锅中放入1勺盐、2勺老抽，大火烧开后转小火煮5分钟。麻辣的汤底就做好了。

做火锅的步骤如下：1、买新鲜的大骨或者排骨，洗净后焯水。2、焯过水的大骨捞出，放入高压锅，放入适量生姜，白酒和水，水尽量多点。3、等待汤好的时间就可以准备各种蔬菜，油菜、菠菜、生菜、娃娃菜、木耳、海带、冬瓜、金针菇、莴笋、千张等，洗好、装篮子沥水。4、剁好生姜末，蒜末，葱花。准备好各种调料，如腐乳、辣椒酱、生抽、醋、蚝油、麻油。5、大骨汤炖好后，倒入电磁炉锅里，加入个人喜欢的火锅底料，继续开火煮沸。6、水开后即可放入食材，先放菌类，再放肉类，最后可以放蔬菜。7、准备点水果，吃完火锅后可以吃点水果。

步骤：1.买新鲜的大骨，洗净后焯水。2.焯过水的大骨捞出，放入高压锅，放入适量生姜，白酒和水，水尽量多点。按煲汤键。为了汤汁不浑，可以加入几片冬天的咸肉。3.等待汤好的时间就可以准备各种蔬菜，青菜、菠菜、生菜、娃娃菜等，洗好、装篮子沥水。4.剁好生姜末，蒜末，葱花。准备好各种调料，如腐乳、辣椒酱、生抽、醋、蚝油、麻油。5.准备各种肉类、丸子，可以先放冰箱，防止肉片化开、变软变形，吃的时候再拿出来，保证新鲜度。6.准备各种蔬菜：如木耳、海带、冬瓜、金针菇、莴笋、千张。7.准备好各种饮料：如凉茶、牛奶、水果绿茶。8.大骨汤炖好后，倒入电磁炉锅里，加入海底捞火锅底料，继续开火煮沸。9.最后，等人齐了，摆上碗筷，自己调好合口味的酱，就可以开吃。