Nourishing hot pot should be eaten in winter, not seafood hot pot, mainly depending on personal taste. You can refer to the following types:

Hot pot type:

According to taste, there are several soup bases, Yuanyang hot pot, semi-spicy and semi-fresh, all-spicy and all-fresh;

According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot.

According to the cooking style, there are soup-stewed hot pot, stewed hot pot and boiled hot pot.

Special hot pot:

Guangdong seafood hot pot, rinse is seafood and so on, the ingredients are very particular, the most exquisite taste and taste, food but not greasy, delicious;

Chrysanthemum hot pot in Suzhou and Hangzhou, the hot pot soup is chicken soup or broth, supplemented by thin slices of meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor;

Yunnan's Yunnan-flavored hot pot is characterized by the fact that it must be filled with cloud legs and served with raw materials such as mushrooms and fish, which are tender, spicy and full of flavor. The beef omasum hotpot in Chongqing has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow flavor.

Besides, mutton hot pot in Beijing, Basheng hot pot in Zhejiang, Sanxian hot pot in Hangzhou, game hot pot in Hubei, white meat hot pot in Northeast China, beef hot pot in Hong Kong, and assorted hot pot in Shanghai also have unique flavors.

Eat hotpot in winter

Other hot pot types:

1, "fresh" hot pot: heavy snow "visited" the whole country from north to south, and the temperature in various places plummeted. At this time, three or five friends get together and eat steaming hot pot, not to mention how comfortable it is. If you are tired of the traditional Beijing hot pot and afraid that Sichuan hot pot will catch fire, you might as well follow us to visit "fresh" hot pots everywhere.

2, Tibetan hot pot: the original Tibetan hot pot is relatively light, but the soup base must be made of yak bones. Yak is a unique breed of cattle in alpine grassland. Its meat is cooked and hot, and it can resist cold when eaten in winter.

Different from other hot pots, Tibetan hot pots are not eaten immediately, but yak slices and beef balls, with carrots, broccoli and tofu, are put into hand-made copper hot pots and simmered with charcoal fire. When eating, dip in traditional Tibetan hot sauce, and then drink mellow highland barley wine, which is very rich in Tibetan style.

3, dim sum hot pot: people who have eaten Cantonese morning tea must remember the dim sum such as fish skin dumplings and pink fruit, and now they have become the main force of Cantonese dim sum hot pot.

Usually, Cantonese dim sum is steamed, and the sauce is very tasty, but if it is steamed for too long, you can't taste the delicious taste of dim sum. So Guangdong people invented dim sum hot pot, which is equivalent to boiling dim sum in white, ordering sauce directly, with less oil and less sauce, which is absolutely suitable for people who love hot pot and are afraid of getting angry.

Tips for choosing the bottom of hot pot:

1, tomato soup base: suitable for rinsing seafood.

This soup base is sweet and sour, fragrant, rich in flavor and not greasy, healthy and delicious, especially popular with young people and people who can't eat spicy food. Tomato soup base is the best match with seafood ingredients, and is suitable for rinsing seafood, shrimp shells and fish fillets.

Because the tomato soup base is weakly acidic, and the fishy substances in aquatic products-various volatile amines are weakly alkaline. Through the combination of acid and alkali, the fishy smell can be removed after rinsing, and the taste is fresher and more delicious.

However, tomato soup base is not suitable for rinsing green leafy vegetables. Chlorophyll will rapidly "demagnetize" under acidic conditions, making the color of vegetable leaves yellow and dark, affecting appetite and not easy to be soft and rotten.

Tomato soup base is not a better choice for rinse meat, especially for thinner meat, which will be harder to bite.

2, butter or clear oil pot bottom: suitable for meat and viscera.

Strong flavor, can cover up the foul smell of visceral food. It can reduce the dehydration and shrinkage of meat during the ripening process, and the meat quality is more tender and smooth, and the taste is more delicious.

Not suitable for leafy vegetables, the taste is greasy and high in calories, and it is better to absorb less oil.

3, mushroom soup, chicken soup pot bottom: suitable for leafy mushrooms and vegetables

However, it should be noted that the purine content of this kind of soup base is high, and people with gout and hyperuricemia are not suitable.

4, porridge soup pot: suitable for fresh meat, fish fillets, shrimp.

The heating effect of porridge is lasting, and it can fully absorb the delicious substances in the ingredients. It is suitable for cooking fresh meat, fish fillets, shrimps, etc., but not suitable for cooking raw materials with fishy smell and crisp raw materials that need to be cooked quickly. You can also add vegetables, such as radish, tender beans, mushrooms, etc., which are compatible with meat and produce more delicious food.