Generally, you can buy bagged chafing dish bottom material in the supermarket, which is called recycled material. The raw materials, frying technology, time and temperature of this hot pot bottom material are all made through professional analysis, which not only facilitates the process of eating hot pot at ordinary times, but also greatly improves the efficiency of eating hot pot. Generally, the method of eating will be indicated on the package, and usually it is only necessary to add water directly or cook in broth. If you want the chafing dish to be more fragrant, you can also fry it in an oil pan, which can not only speed up the fragrance release of raw materials, but also improve the eating efficiency.

The chafing dish bottom material itself is a cooked product, so it can also be directly put into the water. There is no need to heat it at high temperature in the hot pot first. Just add a proper amount of water to the pot, then boil it with high fire, and then add the appropriate hot pot bottom material according to the ingredients and the number of people. Continue to cook for about 2-3 minutes, and then some favorite side dishes can be served after the hot pot soup is boiled again.

Types of hot pot bottom materials

1, bottom material of clear oil hot pot

Clear oil hot pot is made of rapeseed oil, so the oil fragrance lasts and the soup will taste spicy. However, although the clear oil hot pot is spicy, it is spicy but not dry, oily but not greasy, and the spicy taste is just right. Therefore, clear oil hot pot will be more popular in the market.

2, butter hot pot bottom material

As the name implies, the bottom material of butter hot pot is fried with butter or other animal oil as the main raw material and various spices. The bottom material of butter chafing dish smells like animal fat, so it is more rich and mellow than the bottom material of clear oil.

3, tomato, mushroom soup hot pot bottom material

In addition to clear oil and butter, tomato and mushroom soup are also very popular hot pot ingredients in the market. Both substrates are healthy and rich in vitamins. The tomato bottom is fragrant and slightly sour, which is especially appetizing.