History and culture of hot pot bottom material

1. Cultural knowledge of hot pot bottom material

Knowledge of hot pot culture 1. How much do you know about hot pot culture?

Hot pot is not only delicious food, but also contains many connotations of food culture, adding elegance to people's tastes.

Hot pot has been recorded in Zuo Si's Sandu Fu, which has a history of at least 1700 years, and there is also a hot pot chapter, "Every family is drunk at sunset in Han Palace." The birthplace of hot pot is just in Chongqing. In winter, it was freezing and the wind was cold, so a peddler invented a special pick and carried it in the streets.

At one end of the pole is a quiet stove with a red stirring sound, and there is an iron box with a "#" on it, in which black and spicy marinade is rolled; At the other end is a cabinet rack for beef offal, spices, chopsticks and benches. When you want to eat, everyone will make a grid, rinse the beef offal in the marinade, dip it in the seasoning, and wait until the delicious food passes through the intestines. Under the dual care of spicy food, the whole body will get warm.

This kind of diet soon became the favorite of the public. At that time, most people rinse buffalo hairy belly, which has a fresh, moist, fast and crisp tooth feeling. So Chongqing hot pot was originally called beef omasum hot pot.

2. How to make chafing dish? How can you make Sichuan small materials with different tastes and small materials from all over the world?

1, the perfect materials for hot pot dipping sauce are: hemp juice, tofu (red), chopped green onion, pepper, coriander, refined salt and monosodium glutamate.

Take an appropriate amount of each, add boiling water and stir. 2. celery 0~ 12, red pepper 0~ 16, fresh ginger 8~ 12, puning bean paste 190~2 10, sesame paste12 ~/kloc. Sesame oil 130~ 142, sesame 57~77, native fish 30~40, monosodium glutamate 10~20, water 150~ 170.

The specific production method is as follows: after the wok is heated, add salad oil, add fresh ginger after the oil is heated to 60%, stir fry and add native fish, shrimp, ham, scallop and Puning bean paste to stir fry; Put the mixed sauce of sesame paste and peanut butter into a wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate and cook until cooked. It has a strong Cantonese flavor, sweet but not greasy, light but a lot, light and refreshing, and can be used to dip in Guangdong-style hot pot.

3. Green vegetables 0~ 12 fresh peppers 0~ 16 fresh ginger 8~ 12 puning bean paste 190~2 10 sesame paste 12~ 16 peanut butter. 2 sesame 57~77 terrestrial fish 30~40 monosodium glutamate 10~20 water 150~ 170 heat a wok, add salad oil, heat the oil to 60%, add fresh ginger, stir fry terrestrial fish, shrimp, ham, scallops and puning bean paste; Put the mixed sauce of sesame paste and peanut butter into a wok, add water and appropriate amount of sugar, and add appropriate amount of starch after boiling; Finally, add sesame oil, sesame, fresh pepper, celery and monosodium glutamate and cook until cooked. 4. How to eat in Beijing: Mahjong, leek flower sauce and bean curd are mixed together in equal amounts.

If you want to eat spicy food, you can also put a little Chili oil. 5, Taiwan Province province to eat a can of 250 grams of sand tea sauce, add 2 egg yolks, some soy sauce, stir.

It's delicious, too 6. Add some salt to Guilin bean curd 1 slice+garlic (3-4 petals) and stir. Heat the vegetable oil and pour it in.

7, garlic oil salt monosodium glutamate peanuts (fried Chili oil). 8, coriander, garlic paste, onion leaves (cut into small circles) sufu, chicken essence, salt, fried Chili noodles, monosodium glutamate a little.

It's delicious, and it's Yunnan flavor (fermented bean curd can be exchanged for Yunnan halogen rot). 9. Boil the water with spices, cool it, mix the same amount of sesame paste and peanut butter, and then add oyster sauce, monosodium glutamate, pepper oil, a little horseradish, garlic paste and sesame oil. It's delicious! Suitable for the north, if used in the south, do not add garlic paste.

Generally, Sichuan eats it like this: sesame oil, garlic and coriander, and other seasonings are added according to taste.

3. Kneel for hot pot bottom material and hot pot leftover material.

There are many ways to make hot pot ingredients: = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

Inventor Tan Changan, among more than 400 similar hot pots in Chengdu, a gourmet paradise, only the pioneer "Tan Fish Head" is proud of its hard-to-imitate creativity. The main ingredient of "Tan Fish Head" is silver carp head, which is big in size, good in meat quality and less in thorns. As the saying goes, eating meat is not as good as eating fish, and eating fish is more expensive. Therefore, "Tan Fish Head" is a blessing of the times.

"Tan Fish Head" does not fall into the spicy taste of Sichuanese. Specially selected special pepper, special soil and special altitude which are different from the usual "morning pepper". The picking period is only seven days a year. After picking, carefully put it in a jar and store it in a special way for more than one year before putting it in the pot. Therefore, the "Tanyutou" hot pot has bright spicy color, strong spicy taste and soft spicy feeling, which is beneficial and harmless after eating.

It can be said that people who like spicy food prefer spicy food, while those who are afraid of spicy food are not afraid of spicy food. In addition, the delicacy of "Tan Fish Head" comes from the exclusive and special lobster sauce, the "oil dish" made of 18 kinds of seasonings, and the kitchen technology of frying each pot separately.

Tan Yutou, who is in the development stage, is interested in inheriting the merits of his ancestors, collecting the strengths of hundreds of families, and doing his own thing. With a good meal, the love of friends, the intention of raising lovers and the order of raising young children, he will add happiness to thousands of families.

I want to boil out all the family, friendship and love with a pot of red. Second, the fish head hot pot material selection 1, pepper material selection: Sichuan Province has a specific environment, with an altitude of about 500 meters, a warm climate and a large temperature difference between day and night, which is conducive to plant growth. Due to the unique natural environment here, this kind of pepper is rich in vitamins, iron, zinc and other beneficial elements, spicy and fragrant, mild in nature, and not easy to get angry after long-term consumption.

Obviously different from other peppers, the best picking period of this kind of pepper is only seven days, and the spicy taste can not meet the requirements too early, but the seeds are fat and dry after being delayed. 2. Production of aniseed (watercress): Different from other Sichuan watercress, it is made by hand. Manual operation ensures that the plant fiber of pepper is not destroyed and the loss of nutrients is minimized; Picking and making peppers on the same day ensures the freshness of peppers.

The watercress made that day was immediately put into a porcelain jar and sealed for one year before eating. During this period, under the action of anaerobic microorganisms, the watercress in the jar slowly fermented and became more mellow and nutritious.

Third, how to eat fish in Tanyutou hot pot, eat fish in the order of fish lips, fish brain, fish scalp and fish, and taste fish and spicy taste with small ingredients. Pay attention to eating fast and slow, and stop smoking.

Eat fish skin and fish carefully, and eat fish lips and fish brains quickly. When you inhale, you will stop in your mouth, soft and smooth, and you will feel Shu Tai running down your throat. When eating, I hope to add the remaining peppers from the spicy fish head to the hot pot to supplement the spicy taste.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Cooking with soup, some nutrients in raw materials are separated and dissolved in.

Cooking materials have different tastes and properties, which will have different effects on human physiological functions with the change of seasons. Throughout the year, the temperature is different in spring, summer, autumn and winter, and the human body function will change accordingly with the seasons.

In order to make "hot pot", a functional health food, really play a health care role, the raw materials of "hot pot" should be different in different seasons to meet the needs of human physiological changes. If the materials used in hot pot are the same in spring, summer, autumn and winter, it will have a negative impact on human health and cause adverse consequences.

The author thinks that the ingredients of the four seasons hot pot should be prepared like this: in spring, the ingredients of the hot pot return to the earth in spring, everything recovers, the yang rises, and the internal environment of the human body begins to change from winter to spring. The diet of three meals a day should help the internal environment adapt to the changes of this season as soon as possible. For this reason, the materials used in hot pot should be warm and yang-nourishing, such as jujube, lean pork, chicken, fish, beans and warm and spicy raw materials such as onion, garlic and leek.

According to the traditional seasoning theory put forward by Sun Simiao, an ancient pharmacist in China, the ingredients of hot pot are adjusted according to the principle of "sweetening with acid in spring and nourishing temper with sugar". In addition, the temperature in spring is changeable, sometimes cold and sometimes hot. When it's cold, you might as well put more ginger in the hot pot soup. When the temperature gets warmer, you might as well add a little sugar cane to the hot pot soup.

Hot pot ingredients with radish, eat more radish, can clear the spring heat. By adjusting the hot pot materials in this way, diseases caused by temperature changes can be prevented.

Spring is a good season for ladies to refresh themselves. Ladies generally like to eat hot pot, especially Sichuan style hot pot. You might as well add some chrysanthemums, trotters, pigskin and cucumbers to the hot pot.

When adding sweet soup, it is advisable to use bird's nest soup or pigeon eggs soup. Hot pot materials in summer are characterized by high temperature, humid air, human body covered by hot air, excessive sweating, and large loss of water and electrolyte (salt), resulting in decreased gastric acid secretion, reduced saliva and loss of appetite.

Summer diet should be supplemented with water, trace elements such as salt, potassium, calcium and magnesium, electrolytes and nitrogen-containing substances, and vitamins B and C. Hot pot should be filled with vegetables, tofu, eggs, lean meat, fish, chickens and ducks, pork liver, eggplant, cucumber, bitter gourd, wax gourd, bamboo shoots and dandelion. These dishes can stimulate appetite, increase appetite, replenish spleen and stomach, and help digestion.

But also provides rich amino acids, vitamins, trace elements, alkaloids, glycosides and bitter substances for human body, which can refresh the mind and eliminate summer heat and fatigue. In addition, mung bean porridge and lotus leaf porridge in hot pot can also clear away heat and relieve summer heat, reducing the dryness and heat of hot pot.

Taking a break after eating hot pot and drinking a cold drink can increase the intake of antiviral components such as inducers in the body and reduce the occurrence of diseases such as diarrhea and dysentery. Bacteria are easy to multiply in summer, so garlic and vinegar should be added to the hot pot. Garlic and vinegar have bactericidal and antiviral effects to ensure good health.

Autumn chafing dish is made in autumn, the weather is refreshing and the climate is dry, which is easy to cause "autumn dryness" symptoms, such as dry throat, chapped lips, thirst and constipation. Hot pot ingredients should pay attention to the choice of raw materials that nourish yin and moisten the lungs, such as sesame, honey, lotus rice, grapes, tremella, radish and so on.

4. Hot pot knowledge is in urgent need

How to make ingredients for hot pot soup Fresh vegetables are tender, smooth, fragrant and delicious. It is a very popular winter dish in severe winter and holidays.

Eating hot pot pays attention to the preparation of seasoning, fresh soup and seasoning. Hot pot ingredients include meat and vegetables, and meat and vegetables taste better.

Meat, poultry and aquatic products are washed, boned and sliced, mixed with a small amount of cooking wine and spread on plates respectively to form meat and vegetable ingredients. For example, chicken breast, belly, pork, mutton, ham and tendon can all be made into "four raw", "six raw" or "eight raw" hot pot ingredients.

Sea shrimp, sea cucumber, sand fish skin, fresh shellfish, flounder, shrimp, fresh clam, razor clam, eel and swimming crab can also be made into "six raw" or "eight raw" seafood hotpot ingredients. In addition, western ham, fish balls, meatballs and egg dumplings can all be used as ingredients.

Spinach, vermicelli, Flammulina velutipes, gum vegetables and tofu are all good vegetarian hot pot ingredients. The flavor of hot pot depends on fresh soup and seasoning besides vegetarian hot pot ingredients.

It is best to use chicken soup or broth for fresh soup. Ham, shrimp skin and monosodium glutamate can also be added to enhance the umami flavor.

Hot pot seasoning can be tomato sauce, sesame hot sauce, sweet noodle sauce, or authoritative hot pot seasoning dipped in it. Pay attention to hygiene when eating hot pot, and the ingredients of hot pot (frozen should be thawed first) should be cleaned and processed into thin slices. If it is too thick, it will be cooked externally and endogenous.

There should be more soup in the hot pot, less ingredients in the pot, and more times. Wait until the soup is boiled and the water is boiled again. If the ingredients are a little thick, it will take longer after entering the pot.

In addition, raw and cooked foods should not be mixed to avoid being contaminated by parasites or bacteria. Hot pot soup is fresh and tender, fragrant and delicious, and it is a popular winter dish in severe winter and holidays.

Eating hot pot pays attention to the preparation of seasoning, fresh soup and seasoning. Hot pot ingredients include meat and vegetables, and meat and vegetables taste better.

Meat, poultry and aquatic products are washed, boned and sliced, mixed with a small amount of cooking wine and spread on plates respectively to form meat and vegetable ingredients. For example, chicken breast, belly, pork, mutton, ham and tendon can all be made into "four raw", "six raw" or "eight raw" hot pot ingredients.

Sea shrimp, sea cucumber, sand fish skin, fresh shellfish, flounder, shrimp, fresh clam, razor clam, eel and swimming crab can also be made into "six raw" or "eight raw" seafood hotpot ingredients. In addition, western ham, fish balls, meatballs and egg dumplings can all be used as ingredients.

Spinach, vermicelli, Flammulina velutipes, gum vegetables and tofu are all good vegetarian hot pot ingredients. The flavor of hot pot depends on fresh soup and seasoning besides vegetarian hot pot ingredients.

It is best to use chicken soup or broth for fresh soup. Ham, shrimp skin and monosodium glutamate can also be added to enhance the umami flavor.

Hot pot seasoning can be tomato sauce, sesame hot sauce, sweet noodle sauce, or authoritative hot pot seasoning dipped in it. Pay attention to hygiene when eating hot pot, and the ingredients of hot pot (frozen should be thawed first) should be cleaned and processed into thin slices. If it is too thick, it will be cooked externally and endogenous.

There should be more soup in the hot pot, less ingredients in the pot, and more times. Wait until the soup is boiled and the water is boiled again. If the ingredients are a little thick, it will take longer after entering the pot.

In addition, raw and cooked foods should not be mixed to avoid being contaminated by parasites or bacteria. Preparation: mutton, fat beef, fish balls (Anjing is the best), fresh sea shrimp, golden/silver needle mushrooms and various mushrooms, blood tofu, potatoes, sweet potatoes, lotus roots, Artemisia sphaerocephala, Chinese cabbage, lettuce and vermicelli; Small ingredients such as hot pot jiaozi and noodles: pure sesame sauce, fermented bean curd (Wang Zhihe rose fermented bean curd or large pieces of fermented bean curd), leek flower, sesame, coriander, sugar garlic, sesame oil, dried pepper and garlic; Pot bottom: you can buy a ready-made hot pot bottom and add boiling water; Homemade and available: ginger (a small piece), green onions (two pieces), dates (five or six pieces), paparazzi (a dozen pieces), mushrooms (two or three pieces, cut in the middle), tomatoes (half pieces, sliced), preserved eggs (one piece, sliced), boiled pork soup and boiled water are also acceptable.

If you like spicy food, you can buy Chongqing hot pot bottom material and add it to the bottom of the pot or add a few small red peppers and pepper (very spicy). Preparation: There are too many things to buy. It's best to take this list with you when shopping, and two or three people will go together and split up (including buying drinks). After buying it, everyone is ready to divide the work: prepare small materials; Clean vegetables and plate them; Prepare chopsticks, pots and wine glasses; The main cabinet is responsible for the distribution of the bottom of the pot and small ingredients and the general commander.

Shrimp: cut it with scissors from beginning to end, pick out the black intestines and peel off the shell; The shell of the head is left, and the long beard and the first two hard beards of the mouth are cut off. Small material production: sesame sauce small material: pure sesame sauce (one bottle for five or six people) is picked into a large container, added with cold boiled water, and boiled several times; Sufu with soup (five or six people and a half bottles) is put in a fresh-keeping bag, squeezed evenly by hand and put in a bowl; Raw sesame seeds (both white sesame seeds and black sesame seeds can be used) are cooked in a pot (without frying in oil). After frying, use a stick to drive away the fragrance (broken sesame fragrance), and you can do more storage at a time. Chili oil: turn off the fire after heating sesame oil, add dried Chili, and the fragrance will be good (too hot will squeeze the oil), and put it in a small bowl for later use; Coriander: Wash and chop, and put in a small bowl for later use.

Finally, the assembly line is operated, and the prepared sesame paste, fermented bean curd, shallots, sesame seeds, Chili oil and coriander are added into the seasoning bowl, and opened when eating. Seasoning with sesame oil: The easiest way is to mash garlic and add it to sesame oil.

Description: There are many things that can be washed, and you can choose according to your personal preference. Personally recommend Anjing fish balls (frozen, you can prepare more for later use, which is convenient for soup making); Shrimp and Pleurotus nebrodensis are cooked as soon as they are rinsed, and more people can prepare more; When the shrimp is rinsed, it will be ready as soon as it is cooked (it will change color and start to curl), and the meat will become hard after a long time. Hot pot recommends high-power electric hot pot. Boil water on the gas stove, and fish balls can also be boiled for eight minutes first, which can reduce the waiting time.

After rinsing beef and mutton, the soup will become turbid. It is suggested to rinse seafood first, and then rinse beef and mutton. If you have soup, you can serve it after washing the seafood. Shuaniu mutton soup contains a lot of purine substances, which will cause a sharp increase in blood uric acid concentration after eating, and it is prone to gout. Do not drink it. You can simply make some cold salads and salads as side dishes.

How to eat hot pot healthily is interesting, but to eat healthily, you need to have a choice of food. If you want to eat hot pot healthily, you must carefully choose the soup and side dishes, otherwise eating hot pot will have at least one or two thousand calories, which will satisfy your appetite but increase the damage to your body.

In more than ten days, people will welcome the arrival of the Year of the Sheep. At this time, I believe that many cautious housewives will make the new year's goods as soon as possible to avoid the worst.

I want to ask about the knowledge of hot pot.

Although there are many kinds of Sichuan-style hot pot, there are only two categories: one is white hot pot, and the other is red hot pot.

Of course, the most Sichuan-style feature is red soup hot pot. The typical representative of red soup hot pot is Chongqing's "hairy belly hot pot".

Authentic Chongqing "beef omasum hotpot" uses butter in the production process. The flavor is mainly enhanced by butter, and the traditional method adds almost no other spices, except pepper. This hot pot is characterized by its heavy taste, especially spicy taste and slightly thick soup.

However, since this "hairy belly hot pot" was introduced to Chengdu, colleagues in Chengdu have made some improvements to it in order to meet the tastes of local consumers, and finally formed a Chengdu-style red soup hot pot. The red soup hot pot in Chengdu is mainly vegetable oil, supplemented by appropriate amount of butter, and various spices are added.

It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the flavor. In addition, Chengdu Hot Pot also appropriately reduced the spicy taste of traditional hairy belly hot pot, making it spicy but not dry, fresh and fragrant but not greasy, and the soup was red and bright but not thick.

The following is the red soup hot pot in Chengdu. The key to making red soup hot pot lies in the frying of hot pot bottom material.

When frying hot pot bottom material, we should not only master the dosage and proportion of various raw materials, but also master the correct frying method. Although there are some differences in the raw materials and methods used in frying hot pot bottom materials in various hot pot restaurants, the basic raw materials and methods are still the same.

1. Stir-fry the chafing dish bottom material (based on 5 portions of chafing dish bottom material) Raw materials: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 100g garlic 200g onion 300g rock sugar 150g octagonal mash juice 500g. Lithospermum leaves 25g 1 0g vanilla10g clove 5g preparation method:1,cooking vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry it slowly for about 1 ~ 1.5 hours until the watercress is dry and fragrant.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15~20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then. Second, the production of hot pot soup ingredients: pork bonzi bone 1500g beef bonzi bone 1500g chicken claw bone 500g ginger 50g onion 150g cooking wine 100g chicken essence 150g monosodium glutamate 75g stir-fried hot pot bottom material All dried peppers 750g pepper 75g vegetable oil Appropriate production method: Wash the chicken claw bones; Ginger is broken; The onion is knotted.

2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. 3. Divide the chafing dish bottom material into five parts, put them into five chafing dishes respectively, then add fresh soup into each chafing dish, add about 2500g of soup, then add chicken essence and monosodium glutamate, add vegetable oil into the wok for frying, then sprinkle150g of dried pepper and 25g of pepper into each chafing dish respectively, and then serve the chafing dish.

Iii. Some problems related to the operation of 1. In the frying process of chafing dish bottom material, we must use a small fire, so as to avoid frying the raw materials, and the fragrance and pigment inside the raw materials can fully ooze out. 2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.

3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil. 4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup.

The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary.

Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation. 6. When preparing the hot pot soup, if the taste is not too spicy, then the dried peppers inside do not need to be directly put into the frying pan and fried with oil, but first put them into the boiling water pot to reduce their spicy taste, and then fish them out and sprinkle them into the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.