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.
Meat, poultry, aquatic products and other meat dishes are washed, boned, sliced, mixed with a small amount of cooking wine and spread on a plate to form meat dishes. For example, chicken breast, chicken gizzard, belly, pork, mutton, ham and tendon can be made into "four raw", "six raw" or "eight raw" hot pot ingredients.
Clams, meretrix meretrix, eels and swimming crabs can also be made into "six raw" or "eight raw" seafood hot pot 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.
In addition to vegetarian hot pot ingredients, the flavor of hot pot also lies in fresh soup and seasoning. Fresh soup is best chicken soup or broth. To add flavor, ham, shrimp and monosodium glutamate can be added. Hot pot seasoning can be tomato sauce, sesame hot sauce, sweet noodle sauce or authoritative hot pot seasoning dipped in it.
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, chicken gizzard, belly meat, pork, mutton, ham and tendon can all be made into "four raw", "six raw" or "eight raw" hot pot materials. Keywords shrimp, sea cucumber, sand fish skin,
Fresh shellfish, mullet, shrimp, fresh clam, razor clam, eel and swimming crab can also be made into "six raw" or "eight raw" seafood chafing dish. 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" has many raw materials and comprehensive nutrition. Cooking with soup, some nutrients in the raw materials are separated and dissolved in the soup, and the soup is delicious, which is a kind of health food with unique functions. 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 materials used in Four Seasons Hotpot should be prepared as follows:
Spring hotpot material
Spring returns to the earth, everything recovers, the yang rises, and the internal environment of the human body begins to change from winter to spring. Three meals a day should help the internal environment adapt to the changes of this season as soon as possible in this change. 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.
Summer hotpot materials
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.
Autumn hot pot materials
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.
Winter hotpot materials
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. Chongqing hotpot top secret recipe
What is hot pot?
That is, put the pot on the stove, make a soup pot (pot bottom) with various condiments, and then put all kinds of food ingredients into the pot.
Characteristics of raw materials and spices of Chongqing hot pot
Pi County Douban
Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright, moist and spicy. Pixian watercress is the most important seasoning in red soup hot pot. When used in soup brine, it can increase umami flavor and fragrance, and make the soup warm, spicy, thick and bright.
Fermented soybean
Douchi is brewed with soybeans, salt and spices, with mellow smell, yellow and black color, oily and soft seeds, and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. When used in soup brine, douchi can increase the salty and mellow taste.
Red pepper
Dry Chili peppers are pungent and warm, which can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao peppers and millet peppers. Adding dried chillies to the hot pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.
Sichuan pepper
Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. Qingxi Chili is the best. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup, it can inhibit fishy smell, remove peculiar smell and enhance fresh flavor.
old ginger
Ginger is pungent and wet. It contains the volatile oil gingerol. It has a special spicy taste. When ginger is used in red soup and clear soup brine, it can effectively remove fishy smell and inhibit odor. It can enhance fragrance and taste.
garlic
Garlic is spicy and fragrant. Contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.
Glutinous rice wine
Fermented wine, the rice grains are soft but not rotten, and the wine juice is mellow. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding distiller's grains to the prepared hot pot soup brine (base material) can increase freshness, inhibit fishy smell and make the soup brine sweet again.
salt
The scientific name of salt is sodium chloride, which is a small crystalline particle with salty taste. It can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.
crystal sugar
Rock sugar is a replica of sucrose, which is sweet in taste and flat in nature. It is used for crystallization, benefiting qi, moistening dryness and clearing heat. When cooking hot pot soup, adding rock sugar grams can make the soup mellow and sweet, which can alleviate the spicy stimulation.
Cooking wine
Cooking wine takes glutinous rice as the main raw material, which has a soft taste and a special aroma. The main functions of cooking wine in hot pot soup are to enhance fragrance, color, fishy smell and odor.
monosodium glutamate
MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help to refresh and improve the flavor of hot pot.
chicken essence
Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein of animals and plants. The role of chicken essence is to enhance the umami flavor and taste.
pepper
Pepper belongs to temperate zone, with pungent smell and strong fragrance, which has the effects of warming the middle warmer, dispelling cold, invigorating stomach and regulating qi. Used in broth hot pot to remove fishy smell, enhance fragrance and taste.
Function and dosage of chafing dish bottom material.
1. Ganzi is a fluffy and dark brown root spice, which is often used in spicy hot pot soup or stew. Chengdu people call it vanilla, Chongqing people call it Xiangzi, but it should be called Ganzi, also called Ganzi Xiang. Sweet candies have a pungent smell, similar to the strong turpentine smell. They have the functions of regulating qi, relieving pain, relieving depression and strengthening the spleen. They are blindly used as traditional Chinese medicine to treat chest and abdomen pain, stomach pain, vomiting, loss of appetite and indigestion. When this spice is added to spicy hot pot soup or brine, it has a strong fragrance. However, we should pay attention to the amount, and the dosage should not exceed 5 grams at a time, otherwise the aroma will be "greasy".
2. Clove, also known as clove and clove, is the bud of clove. It is often used as a dry product in cooking. It has a strong fragrance and a stinging tongue. Its taste is pungent and warm, and it has the functions of warming stomach, stopping hiccups, expelling wind and relieving pain. The dosage in cooking should be within1~ 2g, and never use too much.
3. Illicium verum should be called Illicium verum, also called fennel, Illicium verum and Pearl in August, which are familiar spices. It is characterized by fragrant smell and slightly sweet taste. Its pungent and warm nature has the functions of warming the middle warmer to stimulate appetite, dispel cold and treat hernia. Whether it is hot pot, braise in soy sauce or brine, it can be used for cooking. Because its fragrance is that some people like it and others are annoyed, it is more flexible to use, and 5 ~ 10 g is appropriate.
4. Fennel is also called fennel, shredded cabbage, fragrant incense and wild fennel. It is cultivated in most parts of the country and is familiar to people. Its fresh stems and leaves are often used for cooking, making fennel beans, fennel stuffing jiaozi and so on. Its ripe fruit, like millet or cumin, has a special aroma. As a spice, it is widely used in braised pork, brine and spicy hot pot. In hot pot, the dosage can be appropriately increased, such as 10 ~ 20g or more. In medicine, pungent and warm, it has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold.