How do you make hot pot?

Hotpot, anciently known as "antique soup" and named for the "gurgling" sound made when food is thrown into boiling water, is one of China's original cuisines, and is a popular food for young and old alike.

Hot pot generally refers to the cooking method of using a pot as a utensil, burning the pot with a heat source, and boiling water or soup to cook various types of food, as well as the pots and pans used in this cooking method. It is characterized by the fact that the food is cooked and eaten at the same time, or that the pot itself is insulated so that the food is still hot when it is eaten, and the soup is served in a single bowl. Similar dishes can be found all over the world, but are particularly popular in East Asia.

Hot pot now eat now hot, spicy and salty, oil but not greasy, relieve depression and dehumidification, suitable for the climate of the mountains and rivers, now developed for mandarin ducks pot, spicy and light, each take what you need, according to the individual's preferences, plus different soups, food, young and old, to the winter of the best products.

Typical hot pot ingredients include a variety of meat, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are scalded in boiled water or a special soup base and eaten. Some eating methods will also be dipped in seasonings and served together.

Features

Nowadays, with the advancement of science and technology, the development of cooking skills, hot pot varieties are also colorful, each with its own characteristics, according to the fuel and divided into charcoal hot pot, gas hot pot, electric hot pot, alcohol hot pot and so on.

The texture of the tin hot pot, aluminum hot pot, stainless steel hot pot, enamel hot pot.

According to the structure of the one-piece hot pot, split hot pot, mandarin duck type hot pot and so on.

By cooking style, there are soup and brine hot pot, stewed hot pot, boiled hot pot and so on.

The variety of hot pots adds a bit of lively atmosphere to the table. Thousands of miles of different winds, hundreds of miles of different customs, China's hot pot colorful, thousands of pots and tastes.

Guangdong seafood hot pot, shabu is seafood and so on, the ingredients are very careful, the most important thing is to pay attention to the flavor of fresh and eat the interest, food and not greasy, the taste is endless.

The chrysanthemum hotpot in Suzhou and Hangzhou is made with chicken or meat broth and supplemented with thin slices of meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor.

Yunnan's Yunnan hot pot is characterized by the hot pot must be put in the cloud leg, eaten with mushrooms, fish and other raw materials, tender and spicy, flavorful.

Chongqing tripe hot pot, with a variety of raw materials, brine soup fresh, spicy and mellow characteristics.

In addition, Beijing's lamb hot pot, Zhejiang's eight raw hot pot, Hangzhou's "three fresh hot pot", Hubei's "game hot pot", the Northeast's "white meat hot pot", Hong Kong's "beef hot pot". The "Beef Hot Pot" of Hong Kong, "Assorted Hot Pot" of Shanghai, "Sheep Soup Hot Pot" of Shandong, etc., also have unique flavors.

Methods

The base of the pot is heated to bring out the various properties of the seasonings.

To adjust the flavor of the hot pot base, we must fully utilize the fat-soluble and water-soluble seasonings when heated, in order to achieve "harmony of the five flavors".

This requires the operation of the correct mastery of the fire, the order of ingredients and simmering time, four or five flavors, the right proportion.

Hot pot seasoning is an organic combination of various seasonings, five flavors and which implies a subtle relationship between this and that, a certain kind of seasoning in excess, will cover the flavor of other seasonings, resulting in a "domination".

So in the hot pot seasoning when a variety of seasonings to put the ratio of the column to be appropriate. Of course, the proportion of appropriate is relative, to grasp the salty and sweet, numb and spicy, the two pairs of hot pot flavor in the dominant inner contradictory relationship, hot pot pot bottom, salty is the main, sweet is to set off the main flavor, so that the bottom of the pot taste mellow and long.

Eating notes

Hot pot eating method is different from Chinese food, not the dishes have been cooked on the table can eat; but some semi-finished dishes to the table, by their own hands (cooking), since the hot self-food; hot dishes (cooking) food hot, in the hands of the diners. Therefore, diners must understand the hot pot eating method, in order to eat well.

Hot, cooked in the pot

The essentials are: first of all, we must distinguish between a variety of materials, not all kinds of materials are hot food. Generally speaking, the texture of the tender and crisp, instantly cooked ingredients shabu shabu: that is, the ingredients clip good for hot (shabu shabu) food, such as duck intestines, sliced cashews, sliced liver, pea shoots, spinach, etc.; and the texture of the texture of a slightly denser, instantly not easy to cook, to be more hot for a while, such as maw, fungus liver, sliced beef, etc.; secondly, we should observe the changes in the soup and brine when the soup and brine boiling, rolling, and the soup and brine on the grease is sufficient, hot food can be beautiful taste and heat preservation; once again, to control the fire, too much fire, too much fire, too much fire, too much fire. To control the fire, the fire is too much, the food is old, the fire is not, it is raw; fourth, hot food must be clamped firmly, or fall into the pot, it is easy to cook old, boil.

Cook: that is, put the ingredients into the soup to cook

The key is: first of all, we must choose to cook the ingredients, such as scallops, meatballs, mushrooms, etc. These texture is more compact, must be heated over a long period of time to eat the raw materials; secondly, we must master the fire, and some of the boil for a long time to be boiled loose, boiled.

The experience of eating hot pot should be the first meat after vegetarian

hot food soup must be boiling, to be all immersed in the soup hot food; secondly, like spicy flavor, adjust the spicy flavor, the method is: like spicy, can be hot from the hot pot side of the oil at the hot food; on the contrary, from the middle of the boiling at the hot food; once again, is to eat hot pot, you must be equipped with a cup of tea, in order to appetizing and eliminating, to solve the oil to get greasy, a change of taste, to reduce the The feeling of numbness and spiciness.

Put Chinese medicine in the hot pot with the decoction

With the Chinese medicine dendrobium, ginseng, maitake 10 grams each, wrapped in gauze. Put in the hot pot with cooking 15-20 minutes, go to the gauze package, can be eaten. There are nourishing yin and fire to promote the role of the body, can prevent eating hot pot induced by the "fire" phenomenon.

Hot pot put some vegetables or tofu

Vegetables such as spinach, celery, oatmeal, green beans and so on. Tofu and its products such as old tofu, Bai Ye and so on. Vegetables contain a lot of vitamins and chlorophyll, tofu contains gypsum components, sex are cool, all have heat diarrhea fire in addition to the effect. You can prevent eating hot pot "on fire".

Add a little beer in the hot pot

Add 2 spoons of beer in the hot pot, you can make the hot pot soup mellow flavor, because beer is rich in a variety of nutrients, not only to balance the nutrition, but also to prevent the hot pot "fire" method.

After tasting the hot pot, eat some fruits

After eating hot pot, every 20-30 minutes, eat some cool fruits, such as pears, apples, oranges, etc., to prevent "fire", but do not eat hot oranges.