Novel fish hotpot cuisine

Abstract

The invention discloses a novel fish hotpot cuisine which is made by using a cedar bucket and comprises food materials and stone. The food materials include a main food material and auxiliary food materials, the main food material comprises 1200-1800g of fillet, the auxiliary food materials include 7-18g of cooking wine, 6-15g of ginger, 10-20g of garlic, 8-25g of onion, 15-30g of starch, 5-18g ofpepper and 1100-1700g of soup stock, the stone comprises multiple riverstones, weight of the riverstones is 2250-2750g, thickness of the fillet is 4-7mm, and weight ratio of the food materials to theriverstones is 1-1.6:1. A weight ratio between the main food material as well as the auxiliary food materials and the riverstones is set within a preset range, so that the fish hotpot cuisine obtained by heating is superb in taste. The stone after being heated is adopted as a heat source, thereby being safe and free of burning, so that the fish hotpot cuisine has the advantages of being safe andconvenient. The bucket is adopted as a pot for containing, so that risk of causing scalding pain to hands of a diner is avoided.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel fish hot pot dish. Background technique [0002] Fish is not only delicious, but also has high nutritional value. At present, the cooking methods of most fish are simple, the varieties are monotonous, the ingredients are few, the taste is not good, there is no special feature, and the concept of health is lacking. [0003] People often use red soup chafing dish to cook fish, and existing red soup chafing dish is usually heated with open fire, especially in windy occasions, and there is a hidden danger of fire caused by open fire heating. In addition, the outside of the hot pot pot is heated very hot, which has hidden dangers and risks of scalding diners. [0004] In the existing hot pot, because the soup in the hot pot is in a boiling state for a long time, the soup in the hot pot will eventually accumulate a lot of fat and salt due to the continuous addition ...

AI Technical Summary

Problems solved by technology

At present, the cooking method of most fish is simple, the variety is monotonous, the ingredients are few, the taste is not good, there is no special feature, and the concept of health is lacking

[0003] People often use red soup hot pot to cook fish, but the existing red soup hot pot is usually heated with open fire, especially in windy places, there is a hidden danger of fire caused by open fire heating

In addition, the outside of the hot pot is heated very hot, which has hidden dangers and risks of scalding diners

[0004] In the existing hot pot, because the soup in the hot pot is in a boiling state for a long time, the soup in the hot pot will eventually accumulate a lot of fat and salt due to the continuous addition of soup and the volatilization of the soup after boiling. Generally, red soup hot pots cannot drink soup Yes, the nutritional value of the fish is boiled into the soup, and the nutrition of eating fish cannot be reflected without drinking the soup!

Images