Reasons for frying the bottom paste of hot pot;

1, the fire power at the bottom of the frying pan is uneven, all concentrated in the bottom of the pan. For example, the cauldron uses a small stove, and electromagnetic furnace. Because the firepower at the bottom of the pot is concentrated, the bean paste is easy to grab the pot at once, and it is easy to paste the pot with high viscosity, so the bottom material of the hot pot is not paste, and the firepower is very important.

2, the frequency of stir-frying is not enough: it is okay when frying oil, especially after adding bean paste, you can't be lazy, you should turn it over quickly, and it is easy to paste the pot if you don't pay attention. In particular, the frequency of frying in the bottom of the pot is naturally higher than that in other parts, and vice versa.

Extended data:

Precautions:

1, the choice of raw materials for hot pot bottom material is very important, which directly affects the taste of the bottom material.

2. The control of heat is also very important in the production of hot pot bottom material, which requires time accumulation and accurate timing.

3, the choice of butter, fine butter and ordinary butter, the taste of hot pot bottom material is very different.

4. Pay attention to the problem of paste pot in the process of making hot pot bottom material.

5. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried peppers in it don't need to be fried directly. Instead, they should be boiled in a boiling pot to reduce their spicy taste, and then fished out and sprinkled into the hot pot.

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