(hot pot); Distinguish by raw materials; According to taste, there are several soup bases, Yuanyang hot pot, half spicy and half fresh, all spicy and all fresh, and mushroom soup pot.
In addition, there are copper chafing dish, stainless steel chafing dish, ceramic chafing dish and some unique chafing dishes. Wang Kezhong invented a hot pot dining table, which consists of 1 large, 8 small and 9 hot pot seats. Each hot pot seat consists of an electric heating plate, a hot pot soup basin, a metal dish and a pot cover. When you need to taste a hot pot banquet, the table can be used as a special hot pot for all guests, and various dishes matching the hot pot can also be placed in the middle. If you cover it with nine round holes, it will become an ordinary dining table with the function of insulating dishes. As long as you put water in the hot pot soup basin, put the dishes on it, and then turn on the switch of the electric heating plate, you can keep the dishes warm and delicious. In China, hot pot is called "hot pot" in Chongqing and Sichuan, "side pot" in Guangdong, "pot" in Ningxia, "warm pot" in Jiangsu and Zhejiang, and "rinse pot" in Beijing. Hot pot in China is colorful, with hundreds of pots and various tastes. As a spicy hot pot in Chongqing, it is famous for its spicy and mellow taste. Guangdong seafood hot pot, calcium bone hot pot is delicious but not greasy; The dog meat hot pot in Xiangxi enjoys the reputation of "the dog meat rolls three times, and the fairy can't stand steadily"; The instant-boiled mutton in Beijing is unique and appetizing. In addition, Sanxian Hotpot in Hangzhou, Game Hotpot in Hubei, White Meat Hotpot in Northeast, Beef Hotpot in Hong Kong and Assorted Hotpot in Shanghai are all unique and attractive, and they are called "Spring Breeze on the Table" in the cold winter, which is talked about by diners.
Although there are many kinds of hot pot, Chongqing hot pot is the first thing people think of now. Chongqing hot pot is very popular in the national market because of its unique Sichuan-Chongqing flavor and delicious spicy taste. It goes without saying that Chongqing locals love to eat hot pot in winter and summer. This is not enough to eat hot pot, but also to drink a few bottles of Jiang. Hot pot and wine have become the new standards for Chongqing people and even many foreigners to eat.
Basic introduction of historical origin
First, it has something to do with religious belief. Most residents in the northwest believe in Islam, and there are many Muslims, but they don't eat pork. Therefore, beef and mutton are eaten too much, and beef and mutton are the best ingredients for tonic.
Second, the local mountains and grasslands. There are many cattle and sheep raised locally, which has a great relationship with the local climate and living habits, but there are fewer pigs, so the output of cattle and sheep is more convenient to eat. The vast northwest is full of cattle and sheep. The biggest feature of northwest beef and mutton is that the meat is tender and has no smell. Northwest China has the characteristics of less environmental pollution, large temperature difference between day and night, excellent water quality and forage quality, and scattered cattle and sheep, which ensures the difference of meat quality.
Yaks in Qinghai, in particular, grow in high altitude and anoxic areas for a long time, with high hemoglobin content and more tender and delicious meat. Beef and mutton are rich in high-quality protein and comprehensive in essential amino acids, which is close to human needs; It is also rich in calcium, iron, vitamin A and B vitamins. Both of them have the effects of warming stomach and strengthening yang, and are especially suitable for tonic in cold winter.
Third, the relationship with the eating habits of northwest people. It is not uncommon for a person to eat one or two kilograms of meat at a time in the northwest. In the cooking process, in addition to special eating methods such as roast mutton and roast whole sheep, northwest beef and mutton are mainly stewed and brushed in hot pot, which can ensure the original flavor of meat as much as possible and reduce the loss of nutrients. It's cold and it's snowing heavily outside the tent. It is very pleasant for a family to brush beef and mutton around the hot pot. Radish or potato is the best side dish, because these two ingredients are light in taste, which can relieve boredom without affecting the original flavor of meat. Radish also has the functions of promoting digestion, resolving phlegm and relieving asthma, clearing heat and smoothing qi, reducing swelling and removing blood stasis, so there is a saying that eating radish in winter and ginger in summer does not require a doctor to prescribe.
Use ingredients
1. Yak is a unique cattle breed in alpine region, and it is a herbivorous ruminant. Yak is a mammal living at the highest altitude in the world. It is mainly produced in the Qinghai-Tibet Plateau above 3000 meters above sea level in China. Adapting to alpine ecological conditions, rough and tough, good at taking steep slopes and dangerous roads, snow-capped mountains and swamps, and able to swim across rivers and rapids. Known as the "boat on the plateau." China is the birthplace of yaks in the world, and 90% of yaks in the world live in the Qinghai-Tibet Plateau in China and its surrounding six provinces. Among them, there are 4.9 million yaks in Qinghai, accounting for 38% of the total number of yaks in China, ranking first in the country; Tibet has 3.9 million heads, accounting for 30%, ranking second in the country; Sichuan has 365438+ 10,000 heads, accounting for 23%, ranking third in the country;
Second, the protein content of yak meat is higher than other meats, but the fat content is lower than other meats, and it is rich in mineral elements, and the proportion of amino acid structure is closer to human body. Yak meat is rich in trace nutrients such as calcium, iron, zinc, magnesium and copper, which is an indispensable factor for physical mechanism, life-sustaining activities, body metabolism and nervous system!
Yaks live in pollution-free alpine regions for many years, drink glacier snow water and eat precious plateau Chinese herbal medicines such as Cordyceps, Fritillaria, Saussurea involucrata and Crocus sativus. Its meat quality is natural and healthy, and it is the most ideal product for people to choose and eat meat!
Gourmet flavor
Various dishes
Traditional yak chafing dish is mainly made of beef bones and hind legs. Almost all the dishes in yak hot pot are beef liver, venetian blinds, beef heart, beef tongue, loin fillet, blood curd with lotus white, kelp, garlic, scallion, radish, potatoes and other vegetarian dishes.
Cattle and sheep have developed yak bone soup hot pot, Yuanyang hot pot, yak penis nourishing hot pot, sauce-flavored hot pot, spicy hot pot and so on. , variety, pay more attention to modern nutrition and health concept. Traditional hot pot is famous for its heavy oil, while cattle, sheep and yak are scientifically matched, paying attention to health, emphasizing pure natural organic ingredients, reducing spicy or changing oil, ensuring fragrant and sweet taste, and making the nutritional structure tend to be reasonable.
culinary skill
Hot pot bottom material main ingredient
Yak bone 350g, beef liver100g, beef tenderloin100g, yak lean meat (back willow)100g, bovine spinal cord100g, onion 50g, garlic 50g, sesame oil 20g, monosodium glutamate 4g and pepper.
Hot pot eating method
The way to eat hot pot is different from Chinese food. The dishes cooked on the table are impossible to eat. Instead, some semi-finished dishes are served on the table, and they are operated (cooked) by themselves. The boiling temperature of dishes is in the hands of diners. So diners must know how to eat hot pot in order to eat well.
Concise memory formula
Meat comes first, soup tastes good.
Seafood and vegetables are in the middle.
Xuefen Yishun decoction
Had to be put on the last side.
It is not suitable for multiple release.
It is difficult to distinguish between raw and cooked food.
Keep the small fire on.
It tastes fresher when it is hot.
The sheets soaked in water are sandwiched and rinsed.
About ten seconds, crisp and fresh.
If the cooked object shrinks for a long time,
It chews well and tastes soft.
Cooked food can be eaten immediately after scalding.
Thick, big and soft.
Brain flower is cooked with a colander.
So as not to upset the pot.
1, hot, hot in the pot, the key is: first of all, we must distinguish between various materials, not all materials can be hot. Generally speaking, rinse the tender and crisp materials that can be cooked instantly: that is, cut the materials into pieces, which are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach and so on. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.
2, cooking: that is, put the ingredients into the soup to cook. The key points are: first, choose cooking materials, such as hairtail, meatballs, mushrooms, etc., which are relatively dense and must be heated for a long time before eating; Secondly, we must master the heat, and some have to cook for a long time.
3, the experience of eating hot pot should be the first meat, and then the soup must be rolled away when it is hot, all soaked in the soup; Secondly, people who like spicy taste can adjust the spicy taste in the following ways: people who like spicy taste can eat spicy food from the oil on the edge of hot pot; On the contrary, hot food is cooked from the middle boiling point; Thirdly, when eating hot pot, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling.
nutritive value
The yak meat in the yak hot pot is produced from the pure natural pasture on the Qinghai-Tibet Plateau and is pollution-free. The growth cycle reaches 3 to 5 years, so the meat is delicious and the beef is naturally fragrant and tender. The protein content of yak meat is higher than other meats, but the fat content is lower than other meats, and it is rich in mineral elements. The proportion of amino acid structure is closer to the human body, which is more conducive to human absorption. Yak beef has the title of "the crown of meat" and "the king of nutrition".
Yaks eat Chinese caterpillar fungus, Fritillaria, Saussurea involucrata and saffron. They have grown on the Qinghai-Tibet Plateau for many years, and their meat quality is natural, which is beneficial to the nutritional balance and is of great help to people's immunity and physique. There is an old saying that "cattle eat cordyceps sinensis and I eat cattle, and no medicine is needed for no disease or disaster"!
Yak is a herbivore, which has high economic value and medical care value, and has tenacious disease resistance. Yak meat has high protein content (2 1-22%), low fat content (3-3%) and low cholesterol content, and is rich in steroid hormones, vitamins C and A, and inorganic calcium, phosphorus and iron. "Records of Famous Doctors" and "Zhu Jing Materia Medica" say that yak meat is cooked and hot, and it can keep out the cold in winter; Yak bone is warm and sweet, which has the function of stopping bleeding and dispelling cold. Used for bloody soil, leucorrhea, diarrhea, intestinal wind and watery diarrhea.
Yak bone marrow can cure sores, dispel wind, improve beggars' quality, beautify and enhance immunity.
Yak kidney has the function of tonifying kidney and replenishing essence, which is used for kidney deficiency and essence deficiency, and waist and knees are sore;
Yak testicles have the effects of nourishing yang and treating low back pain, and because they contain natural steroid hormones such as testosterone, they can promote the development of male genitals and maintain their normal functions. They are excellent treasures for middle-aged and elderly men to tonify kidney and strengthen yang and enhance sexual function.
Yak blood can cure sores, chronic gastroenteritis, alcoholism and dispel toxins;
Yak bile is cold and bitter. It has the functions of clearing away gallbladder, improving eyesight, detoxicating, detumescence and clearing away heat. It can be used to treat convulsion, hemorrhoids and swelling and pain.
Therefore, yak meat is known as "black gold"
Formula stage chart
1. beef liver: beef liver should not be eaten with aunt fish; Not suitable for combination with vitamin C, anticoagulant, levodopa, Youjiangling, phenelzine, etc.
2. Beef (thin): Beef should not be eaten with chestnut, snail, brown sugar, leek, white wine and pork.
Guangdong seafood side stove, delicious;
Guangdong calcium bone side furnace, eating but not greasy, delicious;
Lubei fat beef hot pot, single person and single pot, fashion classic;
Hong Kong beef is world-famous.
Shanghai assorted warm pot, salty and fresh;
Jiangsu and Zhejiang chrysanthemum warm pot, fragrant and refreshing, unique flavor;
Hangzhou Sanxian Warm Pot;
Yunnan Yunnan flavor hot pot: fresh and spicy, full of flavor, mushroom hot pot, or wild mushroom hot pot; Boil all kinds of edible fungi to the bottom of the pot or blanch them before eating.
Northeast white meat hotpot;
Baotou Little Sheep Hot Pot, a variety produced after commercialization.
Shijiazhuang steamed hot pot, hot pot steamed meat and steamed seafood into one, eat more in one pot, fresh and long;
Suzhou traditional carbon pot, fat but not greasy, is a good food supplement.
Two flavors of hot pot (one is spicy and the other is not spicy)
The famous ones are Chongqing Hot Pot, Guangdong Seafood Side Stove, Shandong Fat Beef Hot Pot, Beijing Mutton Hot Pot, Jiangsu and Zhejiang Chrysanthemum Warm Pot.
Puyang green mountains and green waters pot, the soup base is green, clear and transparent, just like boating between green mountains and green waters, refreshing and natural, spicy and delicious. Korean hot pot with pickled cabbage and white fat: heated by charcoal fire, the broth is seafood soup, and its pickled cabbage is very famous. White fat is pork belly, with blood sausage and clams. It tastes primitive, but it is very satisfying.
Korean slate hot pot: The bottom of the pot is Chili oil and Chili powder, and the top is sliced meat and fat chicken, which is very spicy.
Indonesian curry hot pot: the ingredients are curry, vermicelli, coconut powder and spices made in Indonesia. The fish head, prawns, chicken and beef are rinsed clean, and the bottom of the pot is soaked with rice flour, which has an elegant taste of absorbing raw juice.
Swiss cheese chafing dish: put the cheese in a pot, boil it to liquid state, and then add white wine and fruit wine. When eating, put the French bread into the cheese liquid in the pot with a long fork, and eat it immediately after the cheese penetrates into the bread.