Dishes based on canned beef hotpot
1. Soak the konjac vermicelli in boiling water for a moment until soft;
2. Peel and slice potatoes and soak them in clean water to avoid oxidation;
3. Wash Rolls of dried bean milk creams and white mushrooms and slice them;
Main material
Canned beef hot pot 1 can
mixed ingredients
1 potato, 1/2 white radish, 1 bar of konjac vermicelli, an appropriate amount of Rolls of dried bean milk creams, 10 white mushrooms, beef balls, fish balls, wrapped heart balls, 1 stick of naked oats, 1 bar of spinach, 1 bar of coriander
Seasoning
Right amount of tea sauce
practice
1. Soak the konjac vermicelli in boiling water for a moment until soft;
2. Peel and slice potatoes and soak them in clean water to avoid oxidation;
3. Wash Rolls of dried bean milk creams and white mushrooms and slice them;
4. Rinse all kinds of balls with clean water, drain the water and put it into the plate;
5. Wash naked oats and cut them in the middle;
6. Rinse and remove the root of coriander, and do not remove the root of tender ones;
7. Wash and root spinach and put it into the plate;
8. Peel and slice the white radish, and put it together with potato chips;
9. Soak the beef in boiling water for a moment to facilitate pouring out;
10. Pour the beef into the pot and add enough boiling water;
11. Heat the soup in high heat until it boils, turn it to low heat, and it can be rinsed;
12. While waiting for heating, put the tea sauce into a small bowl and use it as a dip.
Tips
1. The konjac vermicelli can be softened with boiling water because it needs to be rinsed later;
2. After the potato chips are cut, soak them in water and take them out before eating to avoid oxidation;
3. Soak the beef in boiling water for a moment before opening the can to melt the oil and make it easier to pour out;
4. Please wait for the soup to boil before rinsing other ingredients.
