When eating, you must look at the Raiders: first stir-fry the bottom material with a small fire for spicy hot pot, and you can add more pepper and pepper yourself, which will make the taste stronger. Hot pot bottom material should be scalded with boiling water, so there won't be too many bubbles. The best drinks in hot pot are green tea, plant tea and protein drinks. Protein drinks, such as juice, yogurt drinks, etc. It is best to drink before meals, which can help protect the stomach; Tea drinks relieve boredom and relieve fire, highlight the flavor of hot pot, contain no calories, and clear fire to help digestion. But hot pot with soda is YYDS!
Selection of hot pot bottom materials: tomato pot bottom (full of tomato flavor, sweet and sour), mushroom soup pot bottom (fresh and fragrant, suitable for all ages), butter pot bottom (mellow, spicy but not dry), clear oil pot bottom (refreshing but not warm body, not warm stomach), Dongyin Gong pot bottom (representing hot and sour flavor, rich and fragrant), chicken coconut pot bottom (healthy and healthy)
The order of cooking hot pot is meat-vegetable-meat, which can set off the good taste of soup base. Rinse the meat in the center of the hot pot to prevent uneven cooking.
Eat fruit and yogurt after meals: Yogurt is rich in probiotics, which can promote gastrointestinal digestion. You can eat some fruit in the hot pot in thirty or forty minutes. The fruit is cool and the fire extinguishing effect is good. Just eat one or two fruits after meals to prevent "getting angry".
Selection of ingredients+decocting time: fat beef roll (8- 10s), tender beef roll (40-50s), mutton roll (1-2min), yellow throat (1-3min), duck intestines (7 up and 8 down:/kloc-0. Duck blood (5-8 minutes), boneless chicken feet (10- 15 minutes), chicken liver (6-8 minutes) and pork belly (5 minutes).
Rinsing vegetables while eating hot pot may make you gain weight more easily! The bottom of hot pot soup is heavy in oil and salt, and vegetables such as beans and green leaves are masters at absorbing oil and salt. If you wash it, you may consume more calories. Pay attention to starch content: Some vegetables have high starch content, such as potatoes and taro. If you eat them, you will eat less staple food. Green vegetables, such as coriander, water spinach, cabbage, etc. Cooking for a long time will destroy their water-soluble vitamins and affect their nutrition. Generally speaking, it takes about 1 minute to cook.
Selection of ingredients+boiling time: potato chips (5 minutes), lotus root slices (2-5 minutes), yam (3-5 minutes), shiitake mushrooms (6-8 minutes), tribute vegetables (2-4 minutes), cauliflower (2-3 minutes), bamboo shoots (5-8 minutes) and roe.
Look at the meat content in the ingredient list! High-quality hot pot meatballs have very high meat content, so they taste better, while inferior hot pot meatballs have high starch content, so they don't taste so good. Judging the meat content according to the price! Authentic hot pot meatballs can be seen from the appearance of meat fibers and even meat tendons, while meatballs with starch are smooth in appearance, but have bad taste, no elasticity and chewiness, and no natural flavor of meat.
Selection of ingredients+decocting time: beef balls (5 minutes), crab seed steamed buns (5 minutes), fish balls (5-8 minutes), shrimp dumplings (5-8 minutes), crab sticks (2-3 minutes), cheese rice cakes (5-8 minutes), fish tofu (3 minutes) and chicken balls (5
When buying bean flour products, we must pay attention to the qualifications and labels on the packaging. Bean products go bad easily, so they must be packaged regularly. Rinsing meat is antonym! Bean products should go down to a calm and low-key area around the hot pot. Most bean products can't be cooked for a long time, which will lead to the loss of some vitamins and protein degeneration. Tofu is a kind of bean product containing gypsum. Adding tofu properly when cooking hot pot can not only supplement the intake of various trace elements, but also play the role of gypsum in clearing away heat and purging fire, removing troubles and quenching thirst.
Selection of ingredients+cooking time: tofu (3 minutes), frozen tofu (8 minutes), fresh bean skin (2-3 minutes), potato flour (5 minutes), fresh tofu (4-7 minutes), wide noodles (10- 12 minutes) and yuba.
Cooking seafood doesn't need too thick soup base, but it's light. It is best to use clear soup, oily soup, which can remove the fishy smell of seafood and enhance the umami flavor. Eating seafood is not suitable for drinking beer. Drinking a lot of beer when eating seafood will produce too much uric acid crystals, which will aggravate the symptoms of arthritis, especially gout patients! The silver white material on the surface of hairtail is not scales, but a kind of fat containing unsaturated fatty acids and lecithin. This layer of silvery white fat is not only nutritious, but also plays a protective role, making hairtail not easy to break when cooking.
Selection of ingredients and cooking time: cod fillets (5-7 minutes), hairtail (10- 15 minutes), piranha (15 minutes) and cuttlefish larvae (10- 15 minutes).
6 classic hot pot dips to meet different tastes.
Clear soup dip: 1 coriander, 1 tablespoon garlic, appropriate chopped green onion and millet spicy, 2 tablespoons soy sauce, 3 tablespoons vinegar; Dip in dried vegetables: 1 tablespoon chopped peanuts, 1 tablespoon Chili powder, 1 tablespoon white sesame seeds, 1 tablespoon salt and pepper; Seafood dip: 1 chopped green onion, appropriate amount of millet spicy, 1 spoon of white sesame, 1 spoon of garlic paste, 1 spoon of oyster sauce, 1 spoon of sesame oil; Dip sesame sauce: 3 tablespoons sesame sauce, chopped peanuts 1 tablespoon, white sesame 1 tablespoon, soy sauce 1 tablespoon; Garlic paste oil dish: 2 tablespoons garlic paste, coriander 1, chopped green onion 1, sesame oil 1 tablespoon; Universal dipping sauce: 1 chopped green onion, 1 coriander, appropriate amount of millet spicy, 1 tablespoon garlic, 2 tablespoons soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil.