Generally speaking, hot pot is mainly divided into three kinds: one is spicy hot pot with full red soup; One is broth hotpot. There is also a Yuanyang hot pot, and Yuanyang hot pot is a pot in which two kinds of soups are all poured and separated by a piece of metal. The variety of hot pot is basically the same.

In addition, you can also consider:

Red soup hot pot can be introduced to beef omasum hot pot, eel hot pot, duck intestine hot pot, blood-filled hot pot and so on.

Clear soup hot pot can be introduced again: pigeon hot pot, turtle hot pot, pickled fish hot pot, bamboo shoot hot pot, instant-boiled mutton hot pot, assorted hot pot and so on.

Two: What are the raw materials for the hot pot dishes?

The raw materials of hot pot dishes are very extensive, and all the commonly eaten raw materials can be used as hot pot raw materials, but the quality requirements are higher. Vegetables should be fresh, fish should be fresh, and there should be no peculiar smell or deterioration, because hot pot dishes pay attention to freshness and short heating time. The commonly used raw materials mainly include:

1. Animal meat:

Mutton, beef, pork, ham, luncheon meat, bacon, sausage, pig enema, kidney, liver heart, liver tendon, bullwhip, pig intestine, pig brain flower and pig spinal cord, etc. c%> t(ce`Tl

2. Poultry meat:

Chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzard, liver, chicken feet and duck's feet, etc.

3. Aquatic products:

Crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, water-borne sea cucumber, water-borne cuttlefish, water-borne squid, water-borne fish belly, fish lips, shark fin, fresh shellfish, hairtail and water-borne kelp, etc.

4. Vegetables:

Chinese cabbage, spinach, pea seedlings, lettuce, cabbage, potato, lotus root, water bamboo, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumbers, white gourd, loofah, fresh peas, green beans, cauliflower, day lily, mushrooms, shiitake mushrooms, Pleurotus ostreatus, day lily mushrooms, bean sprouts, mung bean sprouts, tofu, bean sprouts.

5. Dry fruits:

Dried day lily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, fungus, tremella, mushrooms, Tricholoma and dictyophora.

6. Game (artificial feeding):

Pheasant, wild duck, quail, dog meat, dog whip, snake meat, frog, snail, bullfrog and turtle meat.

In addition, there are processed raw materials, such as fish balls, meatballs, twisted dough sticks, fried dough sticks, sesame seeds, crispy meat and gluten.

Three: how to prepare hot pot soup brine:

The beauty and attraction of hot pot lies in its taste, and its taste comes from the preparation of the original soup of hot pot, which determines the flavor of hot pot and is also the most critical link in making hot pot.

There are many kinds of hot pot, and the original soup is also different, but the most basic ones are red soup and clear soup. As long as the formulas and preparation methods of these two kinds of original soups are mastered and the matters needing attention are handled well, a variety of superior original soups can be prepared.

To prepare the original soup, the seasonings used must be authentic and of high quality. The main condiments used in hot pot are douban, douchi, fermented glutinous rice juice, pepper, ginger, garlic, dried pepper, refined salt, cooking wine, monosodium glutamate, chicken essence, pepper, rock sugar and natural spices.

Many condiments have different functions.

Douban makes the original soup marinade red and bright, produces alcohol, spicy and salty taste, and increases the fragrance of marinade; Douchi increases the salty and fresh flavor of the original soup; The fermented glutinous rice juice is fresh and fishy, and the odor is removed, so that the original soup has a sweet taste; Zanthoxylum bungeanum is seasoned to enhance fragrance and suppress fishy smell; Ginger and garlic are seasoned to enhance freshness, and fishy smell is suppressed to remove odor; Dried Chili peppers increase the flavor and spicy taste of the original soup; Pepper adds freshness and suppresses odor; Monosodium glutamate and chicken essence enhance fragrance and flavor; Dry rock sugar to increase sweetness; Spices can deodorize, deodorize, sterilize, inhibit odor, enhance fragrance, alcohol and taste.

Four: how to prepare the hot pot bottom material:

There are hundreds of kinds of hot pot, but no matter how it evolves, it can't be called authentic hot pot without the bottom material.

Our most common is the general red soup pot chafing dish bottom material, which is the basic material of chafing dish, also known as master batch, and is made by carefully selecting excellent peppers, peppers, douban, ginger, garlic, butter, vegetable oil, salad oil, refined salt, cooking wine and spices. Before eating hot pot, the seasoning division scoops the master batch into the pot according to the volume of the pot, and then adds chicken essence, monosodium glutamate, refined salt, fermented grains, rock sugar, ginger, garlic, spices and fresh soup into the pot before eating.

Other shaped pots, such as fish hot pot with sour soup, roasted chicken hot pot, beef omasum hot pot, beer duck hot pot, etc., are all made by adding other materials as the core and frying, boiling or frying. Therefore, chafing dish bottom material is the essence of chafing dish, and it can't be called a real chafing dish without chafing dish bottom material.

Five: What should we pay attention to when frying hot pot bottom materials?

Hot pot bottom material is ever-changing due to the change of hot pot types, but its basic elements are not much different. For this reason, when frying hot pot bottom materials, we should pay attention to:

First, the material selection is fine. Pepper should generally choose "Fujiao", that is, peppers harvested in summer. Red color, positive taste and good spicy degree; Zanthoxylum bungeanum is selected from Maowen Zanthoxylum bungeanum in Sichuan or Dahongpao in Hancheng, Shaanxi with red color, full grain and full fragrance; Ginger should be Guanling Dioscorea zingiberensis in Guizhou, which is juicy, spicy and bitter. Douban should be good in Pixian County, Sichuan Province.

Second, the measurement is accurate. There is a strict formula for a good hot pot bottom material. What materials are used and how much is used must be accurately measured and weighed, otherwise the fried hot pot bottom material is very different.

The third is to strictly implement the technical standards for frying. For example, to make Zanba pepper, we must first "fly" the pepper, but timing is crucial. The time is short, the draft is insufficient, and the fried hot pot bottom material is dry and spicy; After the draft, the fried bottom material is easy to muddy the soup and the color is light. For example, when butter and vegetable oil are heated, the temperature must be controlled below 150℃. If it is higher than 150℃, the oil will be oxidized and decomposed, thus reducing the quality of the oil, and the fried chafing dish bottom material will not be fragrant and bitter.

The fourth is to strictly implement the frying process. There are many materials used in frying hot pot bottom materials, both oil-soluble and water-soluble; There are both first-put and later-put, and the requirements of their processes should be strict and rigorous. For example, spices contain a lot of volatile oil and volatile substances, which will be rapidly lost after encountering high heat. Therefore, spices should be released before frying, which will not achieve the goal at all; For example, peppers should be put first, so that they can be fried dry and fragrant.

The fifth is to master the temperature. Generally speaking, when frying peppers, use strong fire and urgent fire to dry the water as soon as possible. When the water content is about 70%, use medium fire and small fire to slowly stir-fry the fragrance. If the fire is big, it will inevitably paste the pot. When making watercress, you must stir-fry the fragrance of watercress slowly with small fire.

Six: the problem of hot pot spices:

First, the chafing dish spices are not compatible properly. The preparation of chafing dish spices should be reasonably compatible according to the principle of traditional Chinese medicine. Traditional Chinese medicine pays attention to drug compatibility in order to improve drug efficacy, and so does spices. When a variety of spices are used together, there will be interaction between materials. For example, when some materials are mixed together, there will be synergy and the effect will be increased. Some materials may confront each other after compatibility to offset or weaken the original efficiency; Improper compatibility of some materials will also produce toxic and side effects that are not conducive to human health.

Second, the application procedure and time of spices are wrong. Some speculators poured peppers into the oil pan and began to put spices in. I asked him why he was so early, and he said it was the only way to stir-fry incense. He did smell the fragrance, but the guests couldn't smell it. As we know, spices are volatile and fragrant substances, and fragrance is a physiological and psychological state that people feel by suspending particles of volatile substances in the air at room temperature and heating. The longer the frying time and the higher the temperature, the more fragrance will be lost. Therefore, the correct method should be to put spices before the end of frying the bottom materials, stir them evenly, then put out the fire and get out of the pot for use.