The so-called Chongqing new hotpot is relative to Chongqing old hotpot.

Chongqing hot pot rose in the mid-1990s and reached its peak around 2000. The typical halls of Linjiangmen Old Hot Pot and Qiaotou Hot Pot are: brick-based stove, briquette stove (later changed to kerosene stove and liquefied gas stove), large magnetic bowl, long wooden stool and vegetables (hairy belly, duck intestines, etc.). ) They are all sold by weight, not by weight. There is no air conditioning in the hall, and only a few electric fans are installed at most. More primitive, the shopkeeper gave them to every diners. Shops with good business don't sell small tables. If two or three people come to dinner, the boss will tell you in advance, "You have to set them up!" " "If there are two or three people eating, everyone must eat a pot at the same table, whether you know it or not." Gourmet dog "(greedy people who don't value it) said in unison," Get it, get it ... "

The bottom materials of the old hot pot are mainly butter, vegetable oil, pepper, pepper, ginger, garlic, watercress and so on. And no seasoning. It is up to the chef to know the cooking time to decide whether the bottom material is cooked. The recipe of Chongqing hot pot disclosed on the website is very detailed, so I won't go into details. After the bottom material is fried, start to put the pot. First, put pepper, pepper, chicken essence, monosodium glutamate, ginger seeds, garlic cloves, fermented grains, cooking wine, crystal sugar and refined salt into the pot, then scoop oil and water (white soup) into the pot according to the ratio of 6: 4, and then take it out for guests to enjoy.

This kind of old chafing dish has simple materials and fine frying method, which embodies the "original taste" of raw materials and pursues the "true taste", massiness and long aftertaste of chafing dish. But its fatal disadvantage is that it is too greasy and lacks fragrance. The fragrance and freshness are achieved by recycled old oil. Recently, the problem of old oil in Chongqing hot pot has been criticized by diners outside Chongqing, and it has also become the "soft rib" of other schools of hot pot.

With the progress of social civilization and the change of people's consumption concept, especially the emphasis on their own health, the requirements for food are getting higher and higher.

Chongqing hot pot reform is imperative.

New Chongqing hot pot entered the market in this way.

First, discard the old oil: popularize the disposable pot bottom.

Secondly, the research on spices (spices for short) is carried out, which is used as the bottom material of hot pot and mixed with pot to achieve the purpose of enhancing fragrance, flavor and seasoning.

Spices are made from seeds, fruits, flower buds, skins, leaves, stems and root blocks. Of plants or substances obtained from plants. They have pungent fragrance, which can stimulate appetite and help digestion and absorption while giving hot pot flavor. Spices have the functions of color, fragrance and odor suppression. Many spices also have antibacterial, antiseptic, antioxidant and special physiological and pharmacological effects. However, the most direct and fundamental purpose of spices used in hot pot is to use its fragrance.

Most spices, such as clove, fennel, star anise, agastache, cinnamon, etc. Not only has the meaning of fragrance, but also has the function of traditional Chinese medicine. According to the historical situation in China, the Ministry of Health issued the Notice on Further Standardizing the Management of Food Raw Materials for Health Care Products on March 5, 2002, which stipulated the homologous items of medicine and food, the items that can be used as health care products and the prohibited items of health care food, and listed 87 items that are both food and medicine, a considerable part of which are spices that can be used to make hot pot.

Spices are both food and medicine. Folk slang says, "It is the medicine of three poisons." Therefore, when using spices in hot pot, we must pay attention to the compatibility and processing of each other. If it is used well, it will produce the ideal effect of addition or multiplication. If it is not used well, it will conflict with each other and subtract from each other. If prohibited items are used, it may also cause discomfort to some people, which may cause serious accidents of eating by mistake.

Why do you use spices when frying hot pot in New Chongqing?

First of all, it is necessary to suppress odor, enhance fragrance and enhance fragrance. Stir-fried hot pot bottom material, especially Chongqing hot pot, is absolutely indispensable for "butter". When butter is cooked and mixed with other raw materials, it will produce a strong fragrance. However, butter itself has a fishy smell, and ginger, garlic and other materials can not completely inhibit the fishy smell, while some materials in the spices we developed for the base material have strong deodorizing and deodorizing effects. Squeezing off the fishy smell of butter and mixing it with the cooked smell of butter will produce a wonderful compound aroma, which will play a role in inhibiting odor, eliminating evil spirits, presenting fragrance and enhancing fragrance.

Secondly, it is the need of antisepsis, sterilization and fragrance retention. In the process of storage and standby, the residual moisture on the surface and inside of the chafing dish bottom comes into contact with the air, which will gradually lead to the phenomena of oxidation, loss of fragrance, rancidity and mildew of the chafing dish bottom, especially in summer, which will seriously affect the quality of the chafing dish bottom and even make it unusable. The spice we developed for chafing dish bottom material has a strong bactericidal and antiseptic effect, which provides a guarantee for maintaining the quality and fragrance of chafing dish bottom material and prolonging the shelf life.

Third, the need for a healthy diet. Some diners have allergic reactions to spicy food; Some acute diners eat uncooked dishes; There are also some diners who are in poor health, such as weakness of the spleen and stomach, decreased kidney yang, diarrhea due to intestinal cold, and colds. According to the principle of homology of medicine and food, the spice formula is carefully prepared and used in the bottom material of hot pot to achieve the effects of dispelling cold, warming middle warmer, eliminating dampness and stopping diarrhea.

Ok, the above-mentioned hot pot bottom material making and spice application. Chinese food pays attention to "all kinds of dishes", while hot pot pays attention to "all kinds of dishes blindly" Just stir-fry the bottom materials, all kinds of meat, vegetables, bean products and so on. Like "Ugliness at the End of Life" in Beijing Opera, they jumped into the pot one by one and the play was soon sung.

Wait a minute, the food is in the pot, but the soup is slowly cooked and the fragrance is slowly coming out, but the guests can't wait, so they have opinions. Reference: sogou asked.