Many people like to eat spicy hot pot, but they have no idea whether it is a hot pot or whether the ingredients are stewed or stir-fried. So, is spicy hot pot a hot pot? Is the spicy hot pot stewed or stir-fried?

Is spicy hot pot a hot pot?

According to Xun Xiaolin, a clinical nutrition expert at the Beijing Military Region General Hospital and an expert member of the Food and Nutrition Committee of the China Cuisine Association, the main ingredients of spicy hot pot include meat, vegetables , beans, mushrooms, etc. From the perspective of nutritional balance, the ratio of meat and vegetables should be around 1:3-4, that is, to eat one bite of meat, you need to eat 3-4 bites of vegetarian dishes.

Xun Xiaolin said that in addition to selecting ingredients according to his own taste, there are 8 dishes that are his first choice, which can not only supplement various nutrients, but also have health care and weight loss effects.

Autumn is here, the weather has turned cooler, and it is the season to eat hot pot. Recently, there are many people eating spicy hot pot and hot pot, but many people can’t tell the difference between the two.

So first let’s review how to make hot pot. Children who are familiar with spicy hot pot must know that if you want the hot pot to be spicy enough and taste good, you must stir-fry the hot pot base ingredients bought in Chinese supermarkets in the pot. Stir-fry, then add a lot of water (because there is no stock, use water instead), then this is the essence of hot pot, the rest is to prepare the vegetables, shrimps, meat, and various meatballs, shabu-shabu is healthier It's over.

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For the spicy hot pot, you need to use two pots. In one pot, put all the things to be put into the spicy hot pot, add hot water and cook, then put the pot Call it a pot.

Is the spicy hotpot stewed or stir-fried?

The spicy hotpot originates from the Tujia flavor in Jinyun Mountain, Chongqing. It is a common practice of local people. It uses spicy, spicy and fragrant ingredients in one pot. for characteristics. It is said that local people usually like to stir-fry a large pot of vegetables with various seasonings. Whenever there are distinguished guests, they will add meat, seafood, crispy intestines, meat, etc. to the usual large pot of stir-fried vegetables. The bamboo shoots are tender and fragrant. Because the yuba has been fried in advance, it can absorb the umami flavor of various meats and seafood, add its own fragrance, and mix it to become a "one-pot fragrant".

Whether it is stewed or stir-fried depends on the specific steps:

Spices: dried chili peppers (full-looking and red in color), Sichuan peppercorns (choose those that are fuller) Clean ones are better), star anise, fennel, strawberries, kaempferol, bay leaves, nutmeg, cinnamon. Accessories: hot pot base (it is recommended to choose solid ones with plenty of butter and full flavor), Pixian Douban (must be authentic, You can see the watercress), salt, sugar, green onion, ginger, garlic, coriander 100mL oil with 10g dried chili pepper, 5g Sichuan peppercorns, 2 star anise, 5g fennel, 1 grass fruit, 2 small pieces of kaempferol, 2 bay leaves, 1 nutmeg, 1 small piece of cinnamon, the specific amount depends on the situation.

Put oil in a hot pan. When the oil is hot, turn down the heat. Pour in all the spices together and fry slowly over low heat. Stir slowly with a dry chopstick to heat evenly. The fire must be low to avoid frying. When the color of the spices begins to darken, you can filter out the spices. The oil should be brown, pour into a bowl and set aside. You don’t have to throw away the spices and add them back to the pot at the end. Slice half of the garlic, slice one of the ginger, and cut two green onions into sections and cut them in the middle. First add 1/4 of the spice oil, heat it up, then add two spoons of Pixian bean paste and a piece of hot pot base and stir-fry until fragrant. The purpose of the hot pot base is to provide red oil. The dosage is about 20g at a time and can be adjusted according to personal taste. It is better to stir-fry the oil over medium heat, otherwise it may become dry and burnt. Add the onions, ginger and garlic and stir-fry until fragrant. Next add the meat and fry. Next stir-fry the vegetables. Also add 1/4 of the spice oil, stir-fried watercress and hot pot base ingredients first. You don’t need to add the onion, ginger and garlic. Just add the potatoes first. Then came the lotus root slices and yuba (I love these dishes). After frying, put it into a basin. Heat the entire pot over medium heat, seasoning while heating. Since the douban and hotpot base ingredients both contain salt, you just need to add a little salt and adjust it. Sugar is very important to enhance the freshness and don’t add too much flavor. Prepare 2 times the amount of chili peppers used for frying the spice oil. Use the remaining 1/2 spice oil to fry over low heat until the aroma is fragrant. When the color is bright red and the aroma is fragrant, pour the previous spices into the pot, mix well, and sprinkle with coriander. , turn off the fire and call it a day.

The heat of spicy hotpot

Stir-frying is the most widely used cooking method. The amount of oil used determines the heat, thus affecting its suitability during weight loss. During this period, stir-fried dishes that are light and less oily are recommended.

Nutritional content (per 100g

Nutritional value of spicy hotpot

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