Four Seasons Hotpot is characterized by making different ingredients according to different seasons.

Taste the characteristics of the four seasons from the four seasons hot pot.

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.

Characteristics of Four Seasons Hotpot:

One: Spring:

The internal environment of the human body changes from winter to spring, and three meals a day should help the internal environment adapt to the changes of this season as soon as possible during this transformation. 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.

Two: Summer:

Summer is characterized by high temperature, humid air, human body covered by hot air, sweating, and loss of a large amount of water and electrolyte (salt), resulting in decreased gastric acid secretion, decreased 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, as well as vitamins B and C. Hot pot ingredients should be added with vegetables, tofu, eggs, lean meat, fish, chickens and ducks, pig liver, eggplant, cucumber, bitter gourd, wax gourd, bamboo shoots, dandelion, etc., which 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 the functions of sterilization and anti-virus infection to ensure good health.

Three: autumn:

Autumn weather is crisp 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 selection of raw materials for nourishing yin and moistening lung, such as sesame, honey, lotus rice, grapes, tremella, radish, wax gourd and cucumber. People who often eat hot pot usually drink more boiled water, light tea, milk and soybean milk. Hot pot seasoning should use less pepper, pepper, ginger, clove and fennel. In late autumn, the essence of the human body began to be collected. You can make up for it at this time, but it is not appropriate to make up for it. Hot pot materials should avoid cattle, sheep and dog meat, and use fungus, lotus root and tofu. Hot pot soup can be boiled with lotus leaves and mung beans and filtered before use.

Four: Winter:

In winter, when the temperature drops and the weather is cold, the diet should "protect yin and hide yang" and eat more foods that protect yin and yang. Such as turtle, tortoise, dog meat, beef and mutton, chicken, mushrooms, pig lungs and other hot raw materials for regulating body temperature. The seasoning can be pepper, pepper and ginger. In some big cities in the north, there are not many fresh vegetables in winter, which is easy to cause vitamin deficiency. Hot pot materials should be accompanied by carrots, spinach, bean sprouts and so on. Hot pot soup should be rich, fresh and cool, with deep and mellow color, highlighting the original leaves, and should not eat cold drinks and raw and cold food.

In short, the hot pot material should be warm and flat in spring and autumn, cool in summer and hot in winter, which is the principle of big hot pot material.