1, mushroom soup base

Now the post-90s generation began to soak Lycium barbarum in a thermos cup for health preservation, so the hot pot restaurant also grasped this point and took health preservation as a gimmick, adding the mushroom king soup base. Wild mushroom king soup is made of natural wild mushrooms such as boletus and Volvariella volvacea and broth (broth made of black-bone chicken and pig bones), which is rich in nutrition.

2, sauerkraut pot bottom

Sichuan pickle is sour, salty and fragrant, crisp and appetizing, with moderate acidity, refreshing and appetizing, and it can also remove greasy hangover. It is a kind of food suitable for all ages. Commonly used to make pickled fish seasoning, old altar pickled vegetable instant noodles and so on. Hot pot pickles used in hot pot restaurants are mostly Sichuan pickles, which are suitable for people who like to eat sour but not spicy.

3, clear water mutton hot pot bottom material

The base material of Northeast Qingshui mutton hotpot is very simple: a small dish of onion, ginger slices, garlic cloves, shrimp skin (or shrimp skin), pork belly slices, dried dates and laver. Boil the water in the pot, add the seasoning, add a little salt, miso and medlar, and you can have a good time.

4, three fresh white soup pot bottom

Sanxian soup is mainly white soup with ham, mushrooms, bean sprouts, cucumber slices and so on. Sam sun soup is the first choice for hot pot restaurants, because it is simple and easy to make. The original Yuanyang pot was composed of red soup (spicy) and white soup (not spicy). Today, Sanxian is still the most common variety of clear soup base in hot pot restaurants.

5. Tomato materials

Tomato material is a kind of non-spicy hot pot bottom material that evolved in the later period. People like to cook soup with tomatoes at home, such as tomato egg soup and tomato beef soup, and then develop tomato materials according to the market demand of hot pot. Hot pot is greasy, and the bottom of tomato pot is sweet and sour, which reduces greasy appetite. So now many hot pot restaurants already have tomato pot bottoms.

Some tomato bases are fried with fresh tomatoes and a small amount of tomato sauce, while others are blended with tomato sauce. It is suggested that fresh tomatoes be fried. The tomato flavor and sweet and sour taste of this base material are more natural and appetizing.