Chinese Dry Pot -Mala Gan Guo

Vegetables:
Green bamboo shoots, lotus root, bamboo shoot, cabbage, mushrooms, needle mushroom, cauliflower, broccoli, potato and sweet potatoes…
Dry class:
Edible dry black fungus, konjac

Meat:
Streaky pork, ham, bullfrogs, chicken, duck, crispy bowel, shrimp, crab, crab stick…
Bean products:
Bean curd, frozen bean curd, dried bean curd sticks

You may choose some ingredients and make a combination yourself. However, during the process, please bear Chinese cooking theory: color, flavor and taste in mind. As long as choose the right ingredients, you can make out a colorful dry pot.  In Chinese cooking theory, there are five colors of vegetables and meat: red, green, yellow, black and white. For example red peppers are red; green leafy vegetables are green; corn and potatoes are yellow; fugues are black; cabbage and scallion white are white. I hope this can inspire anyway. If you do have an idea and want to try at home, follow me on dry pot recipe.

Prok dry pot with White Radish

pork dry pot with white radish|ChinaSichuanFood

Shrimp dry pot

Shrimp Dry Pot|ChinaSichuanFood

 

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