The favorite season of the year is autumn. Guangdong is a special place. There are usually only two seasons in the whole year: summer and winter. It is either too hot or too cold. It is not easy to " Autumn buds pop up in the gap between summer and winter, which often makes people realize it after all.

The Beginning of Autumn has passed. Perhaps Guangdong in late August and early September was so attractive that three typhoons came in a row. Of course, a typhoon is not a particularly good thing, but the coolness after the typhoon passes finally brings a bit of comfort to the Cantonese people who have been stuck in the stuffy jar for a long time.

Autumn is getting stronger and the taste is in full bloom. After experiencing the anorexia in midsummer, my spleen and stomach slowly awakened and I had to find some excitement to celebrate. Unsurprisingly, "hot pot" became the protagonist of this celebration.

"Hot pot" is a particularly "passionate" existence for me. Many people only know hot pot in the hot Chongqing, but for me there are many kinds, such as the spring beef hot pot. , Xiao Sanxian in summer, steam hot pot in autumn, and spicy hot pot in winter.

What I want to talk about today is of course the steam hotpot that we Cantonese people love to eat. In fact, the concept of steam hotpot has only received special attention in recent years, and in my understanding, steam hotpot The best thing about hot pot is the steam seafood hot pot.

It is well known that the cooking method of "steaming" can best lock in the original flavor of ingredients, so the most important thing in steam hot pot is the word "fresh". A pot of fragrant rice with porridge oil as the base. Various ingredients are laid flat on a stainless steel steamer. The steam generated by boiling the porridge oil is used to cook the ingredients thoroughly. Therefore, in Guangdong, this kind of hot pot also has a special name "sauna" hot pot". The juice that oozes out when the food is heated falls into the porridge oil underneath like a free fall, so the porridge oil you eat at the end has a particularly rich and layered taste.

The protagonist of seafood steam hot pot is of course seafood. Guangdong is a coastal city with abundant seafood and fish resources. Seafood is basically available all year round. In the alternation of summer and autumn, which is the fishing season in the South China Sea, there are even more varieties of seafood. The easiest way to handle seafood, besides boiling it, is to steam it, which is convenient and allows you to truly appreciate its delicious taste. Therefore, seafood and steam hot pot are perfectly combined.

When eating steam hot pot, the store will give you a timer. The steaming time of each ingredient is different, some are two minutes, some are 5 minutes, and the longest one will not exceed ten minutes. A large plate of prawns, a pound of crabs, a few scallops, another plate of fish fillets, and finally half a free-range chicken. The original steamed ingredients are paired with secret dipping sauces, which fully reflects the "freshness" .

The porridge oil at the bottom of the pot absorbs a lot of flavors, and a few small green vegetables added to the already satisfying taste.

Say goodbye to the low appetite in summer. When the autumn wind blows, people who love to eat begin to gear up for various delicacies. In the next season, the hot Chongqing hot pot is about to debut. When you enjoy some food, the psychological healing it brings is often more than the healing itself. Regardless of how it nourishes yin and nourishes the lungs, delicious food is king, and eating happily is the best.