After repeated boiling, hot pot soup not only has no nutrition, but also contains some harmful substances.

Hot pot soup contains the essence of mutton, fat beef, bean products, seafood, vegetables and other foods, and is delicious and rich. People think that hot pot soup has very high nutritional value. However, the opposite is true.

Eating hot pot, in the whole process, a pot of soup will be boiled repeatedly, dozens or even hundreds of times, and the existing nutrients have been destroyed. It usually takes more than an hour for everyone to eat hot pot once.

In the meantime, many foods will be cooked in hot pot. For example, ingredients, or mutton and beef that have not been fished out. These foods are mixed together and cooked in boiling water for a long time, and some chemical reactions will occur between them.

Studies have proved that the substances produced by chemical reactions of these foods are not only harmful to human body, but even lead to some diseases.

At this time of year, it's time to eat hot pot, but everything has its limits. Eating some instant-boiled mutton and fat beef properly is good for human body, because beef and mutton have the effect of warming up. But don't drink the soup in the pot. The oily hot pot soup that looks fresh and thick is harmful to human body.

Extended data

Commonly used hot pot bottom material

1, Pixian watercress

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 of red soup hot pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, fragrant, thick and bright.

2. Douchi

Douchi is brewed from soybean, salt and spices, with mellow smell, yellow and black color, oily, soft and loose seeds and fresh and sweet taste. Chongqing Yongchuan Douchi and Yangjiang Douchi are the best. Douchi used in soup brine can increase the salty taste and mellow flavor.

3. dried peppers

Dried Chili peppers are pungent and warm, can dispel cold and strengthen the stomach, and have bright red color and strong spicy taste. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on.

Adding dried pepper to the bottom of hot pot soup can remove fishy smell, relieve boredom, inhibit odor, and increase spicy taste and color.

4. Pepper

Zanthoxylum bungeanum is pungent, warm and numb, and can warm the middle warmer, dispel cold, remove dampness and relieve pain. Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum are the best varieties. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.

5. energy

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.

6.garlic

Garlic is spicy and fragrant. Contains volatile oil and disulfide. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

7. Mash

The wine is made of glutinous rice, 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 fermented grains to the bottom material of hot pot soup brine can increase freshness, inhibit fishy smell and make soup brine sweet again.

8. 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.

9.rock sugar

Rock sugar is a replica of sucrose, which is sweet for crystallization, benefiting qi and moistening dryness, and clearing away heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.

10, cooking wine

Cooking wine is made of 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.

1 1, monosodium glutamate

MSG is extracted from protein-containing substances such as soybean, wheat and kelp, and it tastes delicious. It can help the chafing dish to be fresh and fragrant.

12, 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. The role of chicken essence is to enhance the umami flavor and taste.

13, pepper

Pepper belongs to temperate zone with pungent taste and rich aroma, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and regulating qi. Used to remove fishy smell, inhibit odor, enhance fragrance and taste of broth hotpot.

Matters needing attention

The raw materials for making chafing dish are butter, clear oil, lard, chicken oil, onion, ginger, garlic, lobster sauce, rock sugar, various spices, bean paste and pickled peppers.

There are many ways to make hot pot bottom materials online, and the production methods are similar.

The key to the taste of hot pot bottom material lies in the selection of materials, the proportion of spices and the mastery of heat.

For example, if you choose low-priced butter, the bottom material of the fried hot pot will taste very different. This taste is not fragrant, and there are all kinds of strange smells, which are easy to bubble when washing vegetables.

If the proportion of spices is not good, it will affect the taste of hot pot and the flavor is wrong.

If the cooking temperature of the hot pot bottom material is not well controlled, the fragrance of the hot pot bottom material will be bad and will not be easily emitted.

References:

Phoenix network? Can I have hot pot soup?