Causes and solutions to the odor of hot pot bottom material: reason 1: the formula of hot pot bottom material is not suitable, and the spices in the formula of hot pot bottom material are mostly Chinese herbal medicines.
In order to improve the curative effect, Chinese medicine pays attention to drug collocation. When spices are mixed together, they will also emit another fragrance. On the contrary, improper use will only cover up the original fragrance or not what we want.
Just like mixing red, green and blue properly, you can get any color you want or don't want. Solution: at least have the correct formula of hot pot bottom material; Furthermore, fully grasp the' function' and shortcomings of all kinds of spices needed in hot pot bottom materials, and which method can be used to supplement them when problems arise.
The second reason: the time and order of adding spices are wrong. Accurately grasp the time of adding spices, how long it takes for the fragrance of spices to be completely emitted, and how high the temperature is to make its fragrance emitted or not covered. The adding sequence of spices has a certain influence on the aroma of hot pot stir-fried materials.
Which spice is more similar, put it first or later, so as not to be covered up by the smell of other spices. Just like cooking, salt is put in at different times, so the salty taste of the dish is different.
Solution: Learn more about the "efficacy" of spices. Reason 3: The perfume is not in the right shape and has not been treated and polished. In the process of frying hot pot, some speculators put spices into the hot pot without any treatment and polishing in order to save trouble for a while.
For example, some spices, such as cardamom and Amomum villosum, have to be ground to give off fragrance, and it is totally useless to put them into the pot, which not only fails to achieve the original effect, but also causes a waste of spices. Solution: Grind the crushed spices and strictly implement the frying process standard.
One: It is normal to have too much foam at the bottom of the fried hot pot, and a layer of foam will be produced when the bottom of the pot is cooked. Of course, too much is not good. If there is no foam in the whole process of eating hot pot, it may be that a defoamer has been added.
There are several main reasons for the bubble: 1. Because of the boiling and tumbling of the oil, a large amount of protein in the soup changed, so bubbles appeared. Even if you usually cook noodles, sometimes there will be foam in the pot.
2. There is bloody meat in the process of eating hot pot, which will also produce foam. 3. When preparing the bottom of the pot, mix the cold water.
Solution: 1, blanch raw materials with alkali, and bleach the alkali taste as much as possible; 2. Stir with a spoon to disperse bubbles or scoop them away. (the easiest way) 3. According to the relevant provisions of food safety, add defoamer (food additive) appropriately. 2. The soup is black, and the high-quality hot pot soup should be bright red.
If the soup is black, the reason may be: 1, Pixian watercress is overused in the process of hot pot frying. 2, firepower, temperature control is not good, leading to paste pot.
Solution: 1, the ingredients in the hot pot stir-frying formula are used properly. 2. According to the oil temperature, oil quantity, firepower and the dry humidity of pepper, decide the time to put pepper and stir-fry pepper.
3. Stir evenly and control the temperature properly to prevent the pan from being burnt. Three: The reason why the soup is turbid is that the firepower is too great, the raw materials are not clean, the old oil impurities are not removed, and the quality of chicken essence is poor.
Solution: 1, in the process of scalding food, pay attention to properly adjust the firepower and don't boil the soup too much. 2. When preparing hot food raw materials, be sure to wash them and bleach all the alkali.
3. Choose high-quality chicken essence. Four: The longer the time, the lighter the taste of hot pot. With the increase of scalding materials and the extension of time, the soup of hot pot gradually decreases, and other tastes will be greatly reduced.
Many hot pot restaurants add tasteless broth to the pot, and the taste of the hot pot is even weaker, especially the slag-free hot pot. Solution: Red soup should be added separately.
The cooking method is: the hot pot bottom material and the broth are cooked with a small fire at a ratio of 4:6 to taste. It not only supplements the consumed oil, seasoning and water, but also maintains the original flavor of the hot pot.
Five: If the fragrance is too strong to disperse for a long time, you can smell a strong spice in a far place, and it will not disperse for a long time, even with medicinal taste. This is because of the excessive use of spices.
Solution: In the process of cooking, add appropriate amount of spices according to the standard. The more spices you use, the better.
Adding too many kinds of spices can not only boil out the fragrance, but also cover up other fragrances and produce the taste of traditional Chinese medicine.
2. What are the necessary knowledge for opening a hot pot restaurant?
There are different standards for the analysis of hot pot market positioning:
1, according to grades: high, medium and low grade, or luxury stores, flavor stores, mass stores, self-service stores, etc. ;
2. According to functions: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc. ;
3. According to source: Sichuan-style hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc.
4. According to business: brand hot pot, restaurant hot pot, buffet hot pot, hot pot bar, etc.
Before opening a store, you should choose the business varieties that suit you according to these standards and your own characteristics.
I hope this answer will help you a little.
3. What are the six common sense of eating hot pot healthily?
1。
Put more vegetables. Hot pot seasonings include not only meat, fish, animal offal, but also vegetables. Vegetables contain a lot of vitamins and chlorophyll, mostly cold things, which can not only eliminate greasy food and supplement the deficiency of vitamins, but also cool and detoxify and remove fire. However, vegetables should not be cooked for a long time before they can be extinguished.
2。 Put some tofu in moderation.
Tofu is a kind of bean product containing gypsum. Putting tofu into hot pot properly can not only supplement the intake of various trace elements, but also play the role of gypsum in clearing away heat and purging fire, removing troubles and quenching thirst. 3。
Add some white lotus. White lotus is not only rich in various nutrients, but also a good medicine for nourishing the human body. Adding white lotus to hot pot is helpful to balance nutrition and health. It is best not to smoke lotus plumule, because lotus plumule has the function of clearing heart and purging fire.
4。 You can put some ginger.
Ginger can be seasoned and cold-resistant. You can put some peeled ginger in the hot pot, because the ginger skin is cool and has the effect of dispersing fire and removing heat. 5。
The seasoning should be light. Seasonings, such as sand tea sauce and Chili sauce, which are heavy on the stomach, can be used with lighter seasonings such as soy sauce and sesame oil to avoid * * * on the stomach and reduce "hot air% 6.
Eat more fruits after meals. Generally speaking, you can eat some fruit after eating hot pot for thirty or forty minutes.
The fruit is cool and the fire extinguishing effect is good. Just eat one or two fruits after meals to prevent getting angry.
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 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 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.
5. How to eat hot pot correctly
Hot pot order:
Drink half a cup of fresh juice before eating, then eat vegetables, then meat. This can make rational use of the nutrition of food, reduce the burden on the stomach and achieve the goal of healthy eating.
Hot pot tips:
The stems and leaves of vegetables are generally rich in vitamin C and carotene. The rinsing time should not be too long, just blanch it, otherwise it will destroy the nutrients. Radish, carrot, taro, potato and other root vegetables are rich in crude fiber, which can be longer when rinsed.
Precautions:
Radish and fungus should not be eaten together, otherwise it may lead to dermatitis. Potatoes are very popular vegetables in hot pot, but if bananas are used as fruit after meals, it may lead to facial spots.
You can't eat hot pot too hot. Generally, the oral cavity, esophagus and gastric mucosa can only tolerate the temperature of 50℃-60℃. Too hot food can damage mucous membranes. Cooked food should be taken out and cooled a little before eating.
Hot pot soup is not suitable for drinking, it has been cooked for a long time. Purine substances contained in meat and seafood are mostly dissolved in soup. Because high concentration of purine can produce a large amount of uric acid through liver metabolism, it is easy to cause gout, joint pain and other symptoms.
Several drinks you can choose when you rinse hot pot:
Carbonated beverage: Although it contains almost no other nutrients except sugar, the carbon dioxide in it can help digestion, keep the hot air out of the body, produce a cool feeling, and the effect of replenishing water is also good.
Fruit juice drink: rich in organic acids, which can be secreted by gastrointestinal tract to help digestion. It can also make the upper part of the small intestine acidic and contribute to the absorption of calcium and phosphorus. However, people who control their weight, the elderly and people with high blood sugar should pay attention to choosing low-sugar drinks.
Vegetable juice, dairy products, vegetable protein drinks: such as yogurt, almond dew, coconut juice, herbal tea, etc. , suitable for patients with chronic diseases and the elderly.
Alcohol: It can sterilize and deodorize, and is most suitable for hot pot drinking.
6. I want to ask about 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 ingredients for preparing the hot pot soup: 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 fried hot pot bottom material 750g dried pepper 75g vegetable oil. Suitable preparation method: 65438. 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 take 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.
7. What are the details of eating hot pot?
Tasting hot pot depends on whether the person eating it has experience or not, and whether he can adopt the temperature of scalding according to the different textures of scalded materials. As long as he grasps the time of scalding, the scalded materials should be crisp but not crisp, and tender and slag-melting.
Therefore, everyone who eats hot pot should participate in the operation, which is also an appraisal of their cooking level. Chuanchuanxiang joined official website to eat hot pot by experience. People who often eat hot pot can know whether the hot raw materials are cooked by naked eye observation.
In order to accurately blanch the hot pot. Beef tripe and duck intestines are two difficult raw materials to master. According to its heated shape, the consumer can judge whether it is scalded properly, so he summed up two wise sayings, "The hairy belly should be soaked and the duck intestines should be circled", and also explored some scalding and tasting routines.
Featured joining method Hot pot string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string string. The Peony Pot in Hyogo Prefecture is very famous. Named after the red and white pork, the main ingredient of hot pot, the plate is like a blooming peony flower.
"Sakura pot" refers to horse meat hot pot, because the cut horse meat reminds people of the petals of cherry blossoms. The "Red Leaf Pot" comes from the poem "Red Leaves in the Deep Mountains, the Sound of Sad Autumn in Luming Literature". The monks who fasted meat were merciful and handed down "Red Leaves" as the argot of venison.
8. Common sense of life How to eat hot pot in winter
2. Precautions in the process of dipping sauces in hot pot (1) are high in calories. Many people don't know about eating hot pot. The fat content of chafing dish bottom material, whether sesame sauce, leek sauce, sesame oil garlic sauce, sand tea sauce and Chili sauce, is very considerable. People who want to lose weight should pay special attention because it has a big belly.
And if you choose to add less sesame oil and sesame paste and more umami soy sauce and vinegar, the heat of dipping can be greatly reduced, and you can avoid * * * into your stomach. People who are worried about acne on the skin should also control the amount of chopped green onion, coriander and Chili oil in the dip.
In addition, people with high blood pressure, blood lipid and blood sugar should also control the salty taste of dip, because too much salt is very harmful to the heart and kidneys. (2) Drink hot pot soup as soon as possible. Many people think that in the process of shabu-shabu, the nutrition of vegetables and meat has penetrated into the soup, so the hot pot soup is the most nutritious and must be drunk until the end.
However, while nutrients are dissolved in the soup, saturated fat in beef and mutton, nitrite and oxalic acid in vegetables also enter the hot pot soup at the same time. Therefore, you should eat soup as soon as possible. When the soup has been boiled for an hour or two, the surface oil content is high and the nitrite content is greatly increased, it is not appropriate to drink a lot of soup.
Throw away the leftover rinse and soup that can't be eaten at one time. If you put it in a copper hot pot for the night, don't eat it, which is not only harmful to health, but also may cause acute poisoning of copper oxide.
(3) Don't eat potatoes raw. When eating hot pot, many people like to eat raw vegetables, which are thought to be beneficial to the absorption of nutrients, such as lettuce and chrysanthemum. This is a healthy way to eat, because beef and mutton are easy to get angry, and eating raw vegetables can make the hot and cold food in a meal more balanced.
The digestibility of raw sweet potato starch is relatively low, and the heat absorption is less. Generally speaking, it is not harmful to health. However, due to digestive difficulties, people with weak gastrointestinal function should avoid eating raw starchy foods.
In addition, pay special attention to the cleanliness when eating raw food. (4) Rinse vegetables at a suitable temperature, with strong firepower and appropriate temperature, and the bottom fire of the hot pot is vigorous, so as to keep the soup boiling in the pot.
If vegetables are cooked in the pot for too long, the nutrients will be destroyed and the flavor will be easily lost; If eaten before boiling, germs and parasite eggs are not completely killed, which is easy to cause digestive tract diseases. (5) avoid half-baked, the most delicious. In order to pursue fresh, crisp and smooth taste, food is eaten in hot pot.
Such a realistic hazard: this way of eating will not only cause indigestion, but also bacteria and parasitic eggs hidden in food will be swallowed into the gastrointestinal tract with food, thus causing diseases. According to research, three serious parasitic diseases-Trichinella spiralis, tapeworm and cysticercosis-may spread through hot pot.
Dirty pork slices and beef slices are likely to contain these three parasites. At present, although it is not certain whether there are Trichinella spiralis, tapeworms and cysticercosis in mutton, it has been reported that some people get trichinosis because of eating instant-boiled mutton.
If you get parasitic diseases, you will feel weak, sore muscles, edema and sometimes tingling when you step on the ground. When eating hot pot, you must cut the meat thin and hot. When you rinse pork slices and beef slices, you must rinse them before eating.
At the same time, it depends on whether there are white and rice-like substances on the meat slices. If there is, it may be a cyst egg. (6) Flammulina velutipes is not ripe, and it is easy to poison people. Fresh Flammulina velutipes contains colchicine. After people eat it, it is easy to produce toxic colchicine due to oxidation, which has a strong * * * effect on gastrointestinal mucosa and respiratory mucosa.
Generally, symptoms such as dry throat, nausea, vomiting, abdominal pain and diarrhea will appear within 30 minutes to 4 hours after eating. After eating in large quantities, it may also cause serious symptoms such as fever, imbalance of water and electrolyte, bloody stool and hematuria.
Colchicine is easily soluble in water and will be destroyed after full heating, so soak it in cold water for two hours before eating fresh Flammulina velutipes; When cooking, Flammulina velutipes should be cooked soft and thoroughly, so that colchicine will decompose when heated; When cold-mixed, in addition to soaking in cold water, you should also blanch with boiling water to make it cooked thoroughly. In addition, colchicine in dried or canned Flammulina velutipes sold in the market has been destroyed and can be safely eaten.
Also, Flammulina velutipes is not suitable for everyone. Traditional medicine believes that people with Flammulina velutipes cold, spleen and stomach deficiency cold and chronic diarrhea should eat less; Patients with arthritis and lupus erythematosus should also be careful to eat, so as not to aggravate the condition.
(7) Don't eat too hot. As soon as the delicious food in the hot pot is picked up, it will be delivered directly to your mouth. It will make your tongue numb and your forehead sweat, and it is called "one hot and three fresh". Real harm: the mouth, esophagus and gastric mucosa can only endure the temperature of 50℃. Too hot food can damage mucous membrane, and the temperature of hot pot soup can be as high as 120℃. If you take it out to eat, it is easy to burn the mucous membranes of the mouth, tongue, esophagus and stomach.
Some people with recurrent aphthae are prone to get angry after eating hot pot, so the chance of aphthae is several times more, or the original oral mucosal inflammation appears aggravated symptoms. Repeatedly, it will also induce esophageal cancer.
The most dangerous people are those who have precancerous lesions such as oral leukoplakia or lichen planus. The high temperature of hot pot and the * * * of seasoning will aggravate these situations. Don't be impatient when eating hot pot. Take a small amount of food out of the hot pot and put it in when it is cold.
It should be "Ning She San Xian, not too spicy." (8) Don't mix hot and cold food. Try to "neutralize" a hot pot and a frozen beer. This is the way many people like to eat hot pot, and it is called "neutralization".
Real injury: it is extremely harmful to gastric mucosa and easy to cause gastrointestinal diseases. Try to avoid cold drinks when eating hot pot.
(9) Avoid eating too spicy: When it comes to hot pot, the spicy taste is always the first choice, because the feeling of sweating is really enjoyable. Such a realistic hazard: the lethality of spicy hot pot to gastrointestinal tract is not difficult to imagine.
The spicy taste of hot pot first * * * is the esophagus, and then quickly passes through the stomach, small intestine and so on. , causing stomach acid and flatulence. Besides easily causing esophagitis and gastritis, diarrhea is also inevitable. Office workers with constipation or hemorrhoids "criminal record" should eat hot pot more leniently.
Otherwise, patients with hemorrhoids are prone to relapse due to hyperemia of peripheral sphincter, and patients with constipation will be more "blocked". Although everyone has different tolerance for spicy food, for the sake of the stomach, doctors think it is better to eat less spicy hot pot.