What are the benefits of eating hot pot in winter
When people eat hot pot, they generally don't let the food cook for too long, so that the food can be kept fresh and there is less nutrient loss. Food is scalded in hot pot, so the temperature of food is not easy to cool, and the stomach of human body is not easy to be hurt. After high-temperature cooking, as long as it is cooked, the food must be hygienic and the most reassuring to eat. You can mix whatever seasoning you want in your bowl, and order whatever you want. You will never conflict with the people at the same table, which is very arbitrary.
Benefit 1: There is temperature.
First, resist the cold of the climate. Although autumn and winter days come, people don't feel uncomfortable with the steaming food in front of them. Then everyone crowded together and gave each other the strength to hold the group.
Benefit 2: Have a generous attitude.
Regardless of the image of a gentleman and a lady, you can order full dishes of various colors that can occupy the whole table, and you can desperately ask for whatever you like, and what you can cook in the pot, and your stomach is much bigger than usual. It seems that if you don't let go of eating, you will be sorry for the hungry refugees in the world.
Benefit 3: Long time.
When you eat elegant western food, you can sit at the table for two hours. The key is the speed of serving from the first dish to the dessert. Eat refreshing Chinese food, you can sit at the table for two hours, the focus is on the amount of alcohol between the host and the guest; And hot pot, eating, eating, feeling that life is flowing happily in eating, and the more you eat, the warmer your feelings are.
Benefit 4: more assured
Eating cold ice cream now will hurt the stomach of men and all the women; Eating cooked food, for you, never see the operation process, see the chef's secret, you may get anorexia from now on; Hot pot is good. All the raw materials are served on the table. You can throw them all into the high-temperature soup and cook them. You can operate them with your own hands, so you can rest assured.
How many kinds of hot pot have you eaten in one * * *?
1. Beipai Hotpot:
Recommended: Old Beijing instant-boiled mutton, Northeast white meat hotpot, etc.
Old Beijing instant-boiled mutton: Now the hot pot shops in Beijing have penetrated into the hearts of hot pot lovers all over the country. That golden steaming cauldron is really a magical existence. Hot-boiled mutton in copper pot is a very authentic way to eat in old Beijing. It is very particular about the choice of utensils and ingredients. Copper pot+water+hand-cut fresh mutton is essential. Choose clear water as the soup base, add some onion, ginger and some medlar, which can stimulate the umami flavor of mutton. The most exquisite thing is seasoning, mellow sesame sauce with fresh chives, and some salty and sweet fermented bean curd and chopped green onion coriander, which are very rich in taste. The scalded mutton is picked up with chopsticks and then dipped in seasoning. The flavor is rich with the fragrance of mutton, which makes people unable to stop chopsticks.
Northeast white meat hotpot:
Northeast white meat hot pot is another classic northern hot pot. Use the best big bones as the soup base, then put the shredded good sauerkraut into the pot to cook, and add some thinly sliced white meat to the thick soup. The sour but not salty soup head is fresh and delicious, and the taste of northeast sauerkraut is also excellent, soft but crisp, and the white meat lining is fat but not greasy, and the fragrance is overflowing. With the charcoal fire burning more and more vigorously, the temperature is getting higher and higher, and the soup is getting more and more mellow and rich in flavor. The fat in white meat is dissolved in soup and absorbed by sauerkraut. The sour, salty and fragrant flavors are intertwined, which is really an excellent treasure to dispel the cold winter.
2. Sichuan hot pot:
Recommended: Chongqing hotpot
Chongqing Hot Pot: Spicy taste, as a feeling that people can't stop, is deeply loved by spicy lovers. At the same time, Sichuan hot pot has quietly occupied half of the hot pot industry. Many people travel to Chongqing, Sichuan and other places, and going to several famous hot pot restaurants to have a big meal has become a necessary item in the itinerary. Chongqing old hot pot needs a lot of butter to fry the bottom material. Only when the fire is raging can the spicy taste of spices such as pepper and pepper be sealed up, and then the beef broth is poured in, the red oil soup base will give off a strong aroma, and a pot of red pot bottom will be served, which will make people's index fingers move. Maodu, duck intestines, Maoxuewang and Huanghou, the unique ingredients of Sichuan hot pot, are put into the pot in turn, and the spicy and mellow taste makes people appetite. Different from the spices centered on sesame sauce in the north, Sichuan hot pot is spicy and exciting, so the sauces mixed with garlic paste, oil consumption and sesame oil are more selected for dipping, which can not only neutralize the spicy taste, but also moisten and remove the fire. Many people will feel greasy when they eat Chongqing hot pot for the first time, but actually they will feel oily but not greasy when they eat it. The taste of garlic and sesame oil will make the spicy taste of hot pot even more wonderful. Many places choose to eat hot pot in winter to drive away the cold, but Chongqing people prefer to eat hot pot in dog days. Eating spicy hot pot in hot weather, I feel that "Ren Du Er Mai" is unobstructed.
3. Guangdong hot pot.
Recommended: Chaoshan beef hotpot, doulao hotpot, porridge hotpot, etc.
Chaoshan beef hotpot:
Cantonese cuisine has always been famous for its original flavor and freshness of ingredients. For example, the famous Chaoshan beef hotpot recently defeated all kinds of seafood and won the position of Chaoshan cuisine. In Shantou's earliest beef hot pot, the method of soup base is to put the sand tea sauce directly into the soup, which makes the soup base more rich. Now, it is more complicated and simple, and the soup base pays attention to the word "light". Put clear water and beef bone broth in the soup base, put a few white radishes in the clear water pot, and put a few beef ribs or corn in the beef bone soup. This soup base can not only absorb oil to relieve boredom, but also add the fragrance in the rinse meat. As for the protagonist Chaoshan beef, it pays more attention to the word "fresh-cut". Chaoshan people have high requirements for beef. If they want to eat beef slaughtered on the same day, beef balls should also be beaten by hand on the spot. The time of slicing and putting on the plate will affect the taste and taste of beef.
Edge furnace:
Because of the hot climate in Guangdong, hot pot is not eaten all year round, otherwise it will get angry. And autumn and winter are good seasons to play the edge furnace. The reason why it is called a side furnace is because people keep by the stove and eat while washing. There are many kinds of ingredients used in the edge furnace, such as chicken slices, shrimp slices, squid, chrysanthemum and so on. The edge-binding furnace also has high requirements for the soup base. First, chicken+pork bone+seafood are boiled for several hours to make soup stock, and then the soup base is boiled with the traditional Chinese medicine ingredients such as yam, medlar, longan and codonopsis pilosula. It is really nutritious and suitable for winter tonic in Xian Yi. It's a very happy thing to drink the soup after rinsing the hot pot.
4. Yungui Hotpot
Recommended: hot pot with ribs, hot pot with mushroom soup, hot pot with fish in sour soup, etc.
Rib hotpot:
When traveling to Yunnan, you can't miss the hot pot with ribs. Lijiang ribs hot pot is made of ribs marinated by local methods and stewed in casserole. Fresh vegetables, such as mint, leek root, tomato, celery, wild fungi and so on, are usually served when eating. Seasoned with local unique dipping water, it is delicious. The aroma of preserved spareribs is easily distributed into the soup. No matter what dishes are rinsed in the pot, the aroma is overflowing and the taste is mellow.
Sour soup fish hotpot:
Guizhou people love to eat sour, so naturally they extend the sour taste to the hot pot. Put the water soaked in rice in a bamboo tube and heat it continuously. This is repeated for many days and times. The warm water in the bamboo tube slowly ferments and slowly emits a light sour taste. The sour soup made in this way is a necessary soup base for hot pot, and cooking fish with the soup base is the favorite of Guizhou people.
5. Jiangsu and Zhejiang hot pot:
Recommended: Chrysanthemum Hotpot
Chrysanthemum hot pot:
Chrysanthemum hot pot is a famous traditional dish popular in Jiangsu and Zhejiang provinces. It is called the five hot pots in China together with Chongqing spicy hot pot, old Beijing shabu-shabu, Guangzhou seafood cooking pot and Shandong fat beef hot pot. Chrysanthemum hot pot is made by soaking fresh chrysanthemum petals, washing them, and then rinsing them in water with alum. Add chicken soup to the hot pot, sprinkle chrysanthemum petals one minute later, and cook for a while. Chrysanthemum is regarded as the top grade in hot pot because of its faint aroma and unique flavor. In addition to the focus of the above introduction, there are also famous hot pot types such as coconut chicken hot pot and old duck soup hot pot, which are deeply loved by diners. China's food culture is extensive and profound, and it needs to be explored slowly to find its true flavor. It coincides with the weekend, so make an appointment with some friends and come to the hot pot restaurant to feel the wonderful gift of winter!
Matters needing attention in eating hot pot
1. The air should be circulated when eating hot pot.
If you use a charcoal stove to burn hot pot, you should be careful. You must open the window to let the air circulate. When the air is not circulating, there is no oxygen in the room, and the charcoal is not fully burned, a large amount of carbon monoxide will be produced, which is easy to poison people. Carbon dioxide poisoning is often difficult to detect. Because you drink wine while eating hot pot, the symptoms of poisoning, such as nausea, dizziness, vomiting and headache, will be mistaken for drunkenness. In severe cases, coma, blood pressure drop and cherry red lips will occur. Therefore, if you burn hot pot with a charcoal stove, you must pay attention to indoor ventilation.
Don't drink hot pot soup after eating.
Many people like to drink hot pot soup, saying that it is very strong and delicious, and it is the essence; In fact, it is better to eat less, because most of the hot pot is mainly meat, vegetables, mushrooms and seafood. The soup cooked together with these food materials will produce substances with extremely high concentration, which will be metabolized by the liver after digestion and decomposition in the stomach, which will reduce renal function and hinder excretion, and will cause excessive uric acid to deposit in the blood and tissues, thus causing gout. Therefore, when eating hot pot, you should drink more water to discharge uric acid.
When eating hot pot, the meat must be cooked.
When eating hot pot, you often pursue tenderness and deliciousness, and eat it just cooked or half cooked; When burning meat, it should be cooked before eating, in case there are parasites in the meat. Some parasites, such as Trichinella spiralis, are parasitic on pigs, cattle, sheep and dogs. If people eat it, they will enter the intestines and enter the blood, which will make them feel unwell, causing vomiting, diarrhea, headache and high fever, especially severe pain in their feet and stomach, which will make them inflexible. If they enter the brain, they will even produce meningitis, which will be dangerous to their lives.
4. Hot pot utensils should be clean.
Clean utensils are the best. Ordinary copper chafing pots are prone to produce a thin layer of green rust after being stopped. This is the basic copper carbonate or copper acetate generated by the chemical reaction between copper and residual water or moisture, seasoning acetic acid left on the pot and carbon dioxide in the air. They are all toxic. Therefore, the cleaning work should be done well, otherwise it will cause rust poisoning, nausea and vomiting. At the same time, the hot pot is mainly scalded, and the selected ingredients must be fresh, clean and hygienic.
5. The bottom fire of hot pot must be prosperous.
The firepower should be fierce and the temperature should be suitable. The bottom fire of the hot pot must be strong, so as to keep the soup boiling in the pot. If the vegetable food is cooked in the pot for too long, the nutrients will be destroyed and the flavor will be easily lost; If you eat before boiling and scalding, germs and parasitic eggs are not completely killed, which is easy to cause digestive tract diseases.
6. Don't eat too hot food.
People's mouth, esophagus and gastric mucosa can only tolerate the temperature of 50℃~60℃. Too hot food will damage the mucosa, leading to acute esophagitis and acute gastritis. Therefore, when taking out the hot rinse from the pot, it is best to put it on a small dish to cool before eating.
7. Don't stay overnight for hot pot dishes and soups.
When preparing hot pot food, don't buy too much food, just enough, and don't stay overnight. In addition, hot pot soup is not suitable for repeated use, and it is not allowed to put residual vegetable soup in the pot for overnight reuse, otherwise the content of nitrite (a strong carcinogen) in the soup cooked for a long time will increase, which is harmful to health after eating.
8. Don't mix hot and cold when eating hot pot.
Many people like to eat hot pot with cold drinks or wine. Eating cold drinks and food alternately is easy to damage the gastrointestinal tract; People suffering from cardiovascular diseases such as hypertension should pay attention to hot soup and alcohol. These drinks tend to warm the body, but when exposed to cold air, blood vessels tend to contract rapidly, and the body temperature will decrease after drinking for a period of time.
9. Pay attention to hygiene when eating hot pot.
Many people habitually use their chopsticks to hold raw meat slices or vegetables when eating hot pot, and then use the same pair of chopsticks to eat when cooked, which is very unsanitary and easy to eat germs into the body. When you rinse meat, you must prepare special chopsticks or tools.
Knowing so much, you should pay attention to eating hot pot in the future. A more reasonable diet is also for our health.
The practice of hot pot
Pork chop hotpot
Hotpot ingredients: 500g pork ribs, 5g ginger, 2 cloves of garlic, 3 shallots, aniseed 1 piece, appropriate amount of salad oil, 5g cooking wine, 4g salt, 8g soy sauce, 5g soy sauce, 8g bean paste and 3g sugar.
Side dishes: shrimp150g, broccoli100g, cauliflower150g, lettuce100g, 200g of Chinese cabbage, 50g of fungus, 8 mushrooms, 5 beef balls and 200g of shrimp dumplings.
Sauce materials: soy sauce10g, 50g sesame sauce, 8g bibimbap sauce, a little chicken essence, sesame oil10g, and 2 shallots.
The practice is as follows:
1. Pour clear water into the pot, add ribs after boiling over high fire, blanch for 2 minutes, then take out the ribs and drain the water, and pour out the blanched water.
2. Pour the oil into the pot, and when the oil is heated to 50% heat by high fire, add the aniseed ginger slices and garlic slices and stir-fry them for fragrance;
3. Turn down the fire and add the bean paste to stir-fry the fragrance and stir-fry the red oil; Stir-fry the ribs for about 2 minutes;
4. Add cooking wine, soy sauce, soy sauce, stir-fry the color evenly and pour it into boiling water;
5. Add shallots, a little sugar, simmer for 40 minutes, add a little salt and pour it into the hot pot before taking out the pot, and you can start scalding the hot pot, and add your favorite hot pot side dishes;
6. Mix the sauce materials together, add a little boiled water to make the sauce, and enjoy it beautifully.
Coconut chicken hotpot
Ingredients: chicken 1 piece, coconut 1 piece, 5 grams of cordyceps, 400 grams of yam, 300 grams of water chestnut, 300 grams of mustard, 300 grams of cuttlefish balls, 50 ml of soy sauce, 0/0 grams of ginger/kloc-0, and 2 red peppers. The practice is as follows:
1. Cut chicken into pieces, wash, drain water, and take coconut juice and coconut meat from fresh coconut;
2. Pour coconut juice and coconut meat into the casserole, add chicken pieces after boiling, and remove the floating powder on the surface after boiling;
3. Cook the chicken pieces (cook for 3-5 minutes after boiling), add a small amount of fresh Chinese caterpillar fungus to decorate them, and then eat them. You can add iron stick yam, cuttlefish balls, horseshoes, mustard greens, etc. to the pot and cook them together.
4. Blending of dipping sauce: First squeeze kumquat juice into soy sauce, then mix with ginger, add some red pepper rings if you like spicy food, and mix a bowl of delicious dipping sauce, which is very local.
Tonggu hotpot
Ingredients: 2 pig bones, sweet corn 1 root, 4 shrimps, 3 fish balls, 3 shrimp balls, 5 dried squid, Flammulina velutipes 1 stick, 3 mushrooms, lettuce 1 stick, crab roe 1 stick, ginger/stick. The practice is as follows:
1. Prepare materials, wash the barrel bones and chop them into large sections; Cut the corn into pieces, slice the ginger, wash the onion and tie it;
2. Put cold water and tube bone into the casserole, and completely submerge the tube bone with a little more water. Boil for 2 to 3 minutes with strong fire, and completely remove the blood foam with a filter screen;
3. Add the corn, ginger slices and onion knots into the pot and boil them together; After boiling, turn down the fire and simmer for about 1.5 hours;
4. When the meat is soft and rotten, add salt to taste, and the hot pot soup base is ready. After the squid removes the black film, cut the cross knife diagonally, blanch a little cooking wine in boiling water until it curls, remove it immediately, and serve it with other hot pot side dishes.
Fruit hotpot
Ingredients: mango sauce100g, glutinous rice flour100g, 50g of blueberry, 50g of apple (red Fuji), 50g of litchi, 50g of hawthorn, 50g of orange and proper amount of water. The practice is as follows:
1. Prepare the raw materials used, and knead glutinous rice flour with water into small dough;
2. Gently knead the glutinous rice dough into several small balls and prepare mango jam;
3. Peel the fruit and cut it into dices, pour water into the soup pot, add mango jam and stir well;
4. Boil over high fire, add glutinous rice balls, cook until the balls float, and add some fruits (except blueberries);
5. After boiling, pour it into a small hot pot and continue to heat it. The heated blueberries can be eaten at any time with heating.
Spicy pettitoes hotpot
Ingredients: 2 pig's trotters, sweet potato 1 root, bean curd skin 1 50g, auricularia auricula 1 50g, 200g of oil lettuce, 200g of sausage, 2 tablespoons of chafing dish base, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 5 crystal sugar, 2 teaspoons of salt, a proper amount of dried Chili, etc.
Seasoning: spicy hot pot base, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 5 pieces of rock sugar, 2 teaspoons of salt, and some ginger slices with dried Chili onion.
Seasoning package: 2 star anise, pepper 1/2 teaspoons, tsaoko 1 piece, cardamom 1 piece, cinnamon 1 piece, 3 cloves, fennel 1/2 teaspoons.
The practice is as follows:
1. Wash pig's trotters, divide them in two and cut them into pieces; Add clean water to the pot, add pig's trotters, add cooking wine, onion, ginger slices and a small amount of pepper to boil together;
2. After boiling, skim the floating foam, remove the trotters and drain the water for later use; Take about 2 tablespoons of spicy hot pot bottom material, if you like spicy food, you can increase it;
3. Wash the pot and add the hot pot bottom material, because the bottom material contains oil, so there is no need to put cooking oil separately; Add onion, ginger and star anise; Stir-fry the bottom of the pot with medium and small fire;
4. Add pig's trotters and stir fry for several times, then add light soy sauce, cooking wine and rock sugar; Mix all the dry spices in the seasoning bag and put them in the seasoning bag;
5. Add hot water, because you are eating hot pot, so the amount of water can be more. Then put in seasoning package; Add dried Chili peppers and cook together. After boiling, turn to a small fire cover and stew 1 hour;
6. After one hour, add salt to taste, and continue to cook for about 40 minutes. If the soup is too little, you can add hot water.
Soy sauce chicken hotpot
Ingredients: half a Sanhuang chicken, 3 dried mushrooms, carrot 1 root, appropriate amount of oil-tofu, 7 scallops, onion 1 root, ginger 1 piece, 4 tablespoons of soy sauce, sesame oil 1 teaspoon, starch 1 tablespoon, etc. The practice is as follows:
1. Half a Sanhuang chicken, cut off the chicken breast and remove the chicken leg; Wash the blood in the chicken bones as clean as possible, and boil the chicken bones and skin in a casserole; After boiling, skim the froth and pour in soy sauce and ginger slices;
2. Add scallops and medlar, and turn to low heat for stewing 1 hour (when stewing soup, add some dried seafood such as scallops, dried squid and rattlesnake slices to refresh it); Add seasoning to the chicken leg meat, grab it evenly and marinate it;
3. Chop the chicken breast with a knife or stir it into meat stuffing with a blender, add chopped onion and ginger and stir well;
4. Take a proper amount of meat stuffing with a spoon and ball it in the palm of your hand;
5. Cut the carrots, cut the wormwood stalks, slice the mushrooms and bean bubbles in the hot pot, and fill the broth.