When I visited the store today, delicious food can relieve my worries. I am a snack well. I opened the delicious account of a well to answer this question ~ [A flash of light]

First of all, a well has eaten hot pot, which should be one of the food manifestations that modern people like very much. Sichuan pot Jiugongge, self-help small hot pot and Japanese-style birthday pot are all certain.

Pot bottom material is always the key to the longevity of a hot pot restaurant. Many people may think that after I buy a pot bottom material, I don't need technology. Actually, every city has different tastes. Even if you join, isn't it because you want to make changes to cater to people's tastes?

[Heart] Second, dishes.

Time-honored and big-brand hotpot restaurants, some mutton and beef are really made by themselves, which requires a lot of technology.

[Heart] Third, dip the material.

Now, most of them are self-help dipping. In fact, many delicious hot pot restaurants are sold by portions, and a well thinks this kind of dipping is more authentic. For example, we eat old Beijing copper hot pot, which is Mahjong Sufu leek flower, and Sichuan Jiugongge, which is oil dish ... These are all technical jobs.

[Mutual Powder] [Mutual Powder] I hope the answer from a well can help you solve your doubts ~ Besides, there is nothing in the world that can't be solved by one hot pot. If there is one, just two hot pots ~ [Rose]

In fact, it is very technical. Whether the hot pot is delicious or not depends on the bottom material. In daily life, everyone likes to buy fried bottom materials in the supermarket. For example, the bottom material of Haidilao, the famous bottom material, and all kinds of bottom materials are varied. It enriches the needs of consumers who have thought about hot pot addiction.

Of course, the village man made his own snack hot pot. In fact, the bottom material he bought is very different from the hot pot he ate in the hot pot restaurant, so whether the hot pot is good or not depends on whether the bottom material is fried well. The village man himself studied how to make delicious hot pot bottom material by eating hot pot. In Sichuan dialect, it is Ba Shi to the board.

main ingredients: a bag of chafing dish bottom material, 3g of bonzi bone

auxiliary materials: 2g of dried pepper, 2g of green pepper, 2 star anise, 4 fennel, 2 fragrant leaves, a little light soy sauce and 1 ginger.

all the hot pot ingredients bought are suitable for the public, not spicy or hemp. It's not enough. So I want to buy it and reprocess it after I go home.

Practice: 1. Boil broth. Put the bonzi bone in the pot and boil it for 1 minutes and 1 hour, and cook the bonzi bone soup.

2. stir fry. Heat a wok, add 5 grams of vegetable oil, pour ginger into the wok for two seconds after the oil temperature is reached, then add dried pepper, green pepper, star anise, fennel and fragrant leaves, stir-fry and add stock. Be careful to be warm, otherwise the material will be fried.

3. put in the package. After the soup in the pot is boiled, add the purchased chafing dish into the soup. After the chafing dish is completely dissolved, it can be put into the pot for chafing dish, put into the electromagnetic oven and scald various dishes.

Just before, I recorded a video of the bottom material of commercial hot pot. You can go and have a look, hoping to help you.

Is the hot pot technical?

Hot pot is also divided into different regions in the north, south, east and west. People say that eating hot pot is also different. For example, instant-boiled mutton in Beijing, edge-cooking stoves in Guangdong, dog meat hot pot in Guangxi, and seafood pots in Jiangsu, Zhejiang and Fujian. Sheep scorpion hot pot in Northwest China, spicy butter hotpot in Sichuan and Chongqing.

Of course, hot pot has its technical content, which exists in many hot pots. Of course, Sichuan-style hot pot has the highest technical content. No matter the strict selection of raw materials, the collocation of spice formula and the careful frying process, other hot pots can't be compared.

Pepper is a new generation with Erjingtiao, Shizhuhong, Mantianxing and Bullet, which is commonly used in Sichuan hot pot.

Zanthoxylum bungeanum, Sichuan Maowen Zanthoxylum bungeanum, Hanyuan Zanthoxylum bungeanum, Shaanxi Hancheng Zanthoxylum bungeanum, Gansu Wudu Zanthoxylum bungeanum, Jinyang green pepper, Zanthoxylum bungeanum commonly used in Sichuan hot pot.

Pixian watercress hotpot old watercress, hotpot red oil watercress.

Ordinary chafing dish with spices, I believe the ratio of spices is usually seven to eight, and there are also many old chafing dishes without spices or with little brand-new ingredients. Some so-called masters put twenty or thirty kinds of spices on the bottom of their own hot pot, which is nonsense. Putting twenty or thirty kinds may not necessarily have seven or eight kinds of incense.

Butter Sichuan-style hot pot is basically pure butter, whether it is a new hot pot or an old hot pot.

technical content: the scientific proportion of peppers, and the time for boiling and scalding peppers. The collocation of spices, the size of crushed particles, the temperature and time of frying watercress at the temperature of butter refining. The time and temperature of pepper frying, the timing of pepper planting and the time of spice frying. Each of the above links needs a lot of precipitation of technical practice.

hello, I'm glad to answer this question.

Hot pot is becoming more and more common in our life now. It often appears in our family dinners, because a group of people around a table and eating hot pot will feel particularly lively and the atmosphere will be particularly full. It is also because of this feature that hot pot is loved by more and more people, especially because it can freely mix ingredients and adjust its favorite tastes.

Recently, however, one thing has attracted people's special attention, that is, the "diss" hot pot, a special food in China, which was made public in a program. He said that the culture and value of hot pot look particularly monotonous, and you can just throw some cooked food into it. It looks really simple, but it really doesn't have any important meaning. His words really stirred up a thousand waves with one stone, and many netizens who like to eat hot pot quit, especially those from Chongqing and Sichuan, expressing their dissatisfaction.

because in their cognition, the essence of hot pot is the bottom of the pot. When it comes to the bottom of the pot, we want to cook delicious food, and we have to constantly mix seasonings with the hands of the master to satisfy us. Wang Xiaobing also thinks that what netizens said is quite reasonable. However, in the face of this gourmet, I can't help but stand on the same front with netizens in China about the "diss" of hot pot. After all, my love for hot pot is also quite high.

If you want to know about hot pot, you must first know its history. Let's tell you something about it today.

Hot pot can be traced back to the Warring States Period. It is recorded in The Biography of Han Poems that in ancient times, people had to "strike the bell and set the tripod" to eat, that is, people gathered around the tripod and put beef, mutton and other foods into the tripod to cook and share. This may be the most primitive way to eat hot pot.

In the Northern Song Dynasty, eating hot pot became a common practice. The famous scholar Lin Hong recorded the practice of hot pot in the Song Dynasty in "Mountain Family Clear Supply":

Lin Hong visited a hermit, and two people caught a rabbit. Several people put a small charcoal stove on the table, put a soup pot on the stove, cut the rabbit into thin slices, made a sauce with wine, sauce and pepper, and waited until the soup boiled.

Later, in the Qing Dynasty, the most famous hot pot story was that Emperor Qianlong held a "thousand-banquet". Qianlong loved hot pot and feasted everywhere. It is said that there were 5, people eating hot pot at the thousand-banquet at the same time, and there were as many as 1,5 hot pots alone. It is also the charm of hot pot and the bearing of a big country to talk and laugh at the banquet.

Nowadays, hot pot is also very popular, occupying an extremely important position in the food industry. Some people say with a smile that there is nothing in the world that can't be solved by one hot pot meal. If there is, then two meals.

as for the birthplace of hot pot, there are also various opinions. Some people say that it is Chengdu, while others say that it is Chongqing. There are really different opinions. From my many years of experience in cooking and looking up information, the birthplace is in Jiangbei, Chongqing. There is no doubt about this. Let's talk about Jiangbei, the birthplace of Chongqing hot pot. Chongqing hot pot belongs to dock hot pot. That's because dock workers invented it at that time. In the era when clothes were not attached to the body, it was normal to have enough to eat and not to wear warm clothes. The life of dock workers was even more miserable. In order to eat enough, they cleaned all kinds of offal from beef, mutton and pork, and added various spices, such as pepper, hemp pepper, dried red pepper, star anise and cinnamon. Boiled red oil is rolling, and all kinds of animal offal and vegetables are cooked in a big pot, which is really imposing. I didn't expect it to be so delicious that I couldn't imagine it. Later, these people ate it, and they were favored by many people. Smart restaurant owners began to make more exquisite practices, and later it became the current hot pot, and then it spread all over Sichuan and all over China. Therefore, the taste of Chongqing hot pot is moderate spicy, fresh and mellow, passionate, red oil tumbling, full of flavor, the more the bottom material is cooked, the hotter it is, the spicy in the hemp, and the spicy in the hemp, which belongs to the taste of heavy hemp and heavy spicy heavy oil.

There are three popular sayings: the first one originated in Jiangbei, Chongqing; The second type: Zigong saltworks; The third type: Luzhou Xiaomi Beach, but none of these three statements has been confirmed by conclusive materials, and the origin of hot pot is still inconclusive. No matter where it originated. Love to eat delicious is the last word.

Now you know that hot pot is a science.

There are many kinds of hot pots, which can be roughly divided into four types: Beijing hot pot, Chongqing hot pot, porridge-bottomed hot pot, and Cantonese-style hot pot, all of which have their own characteristics.

It's just that Chongqing Hotpot is the most famous one now. You may think that Hotpot has no technical content, just throw the dishes down and cook them.

if you hold the above thoughts, you can say that you are all wet. Whether it is the selection of materials needed for the bottom of the pot, or when to cook all kinds of materials, the cooking time, proportion, and even the temperature, these are all learned.

every link requires a lot of technical practice, which is why every chef who has mastered the exclusive secret recipe will be hired at a high price, and he will do it himself and won't let the boss see it.

Of course, there are technical contents, such as the frying of hot pot bottom materials, the pickling of dishes, etc.

Introduction: I want to ask you, I believe everyone has eaten hot pot. Do you think hot pot has technical contents?

yes, I have eaten hot pot many times, and I often eat hot pot. Hot pot is definitely technical

The technical content of hot pot lies entirely in the method of making hot pot bottom material. For example, fry spices first, and fry them several times. What is the oil temperature? What's the ratio? The specific production process, the selection of raw materials for ingredients, etc., are more troublesome and more technical than frying a dish. < P > Hello, I'm glad to answer your question! I'm from Chongqing, and I often eat hot pot, basically 3-4 times a month. I think hot pot has technical content, which is mainly reflected in the following aspects:

First, the bottom material of hot pot. This is the key to the high and low technical content of hot pot. A hot pot has different ingredients, brands and tastes. Chongqing hot pot is divided into two categories. The first category is brand hot pot, such as Qinma hot pot and Dezhuang hot pot. This kind of hot pot tastes quite satisfactory, mainly eating brands and environment. The second kind, old chafing dish, this kind of chafing dish, the environment may be average, but it tastes good, so many authentic Chongqing will choose to eat old chafing dish.

Secondly, the technical content of hot pot is closely related to the location and environment. Some hot pot restaurants in online celebrity have beautiful environment, so they will attract many repeat customers to get together.

Third, some hot pot restaurants may have a general environment, but they have their own characteristics, such as distinctive desserts, dishes, seasonings, location and popularity, which will also attract many local and foreign partners to punch in.

fourthly, many delicious hot pot restaurants usually have to wait in line for an hour or two when they arrive at the meal. If the hot pot has no technical content, then every store is the same. Why do people prefer to wait in line and have to eat a specific hot pot?

to sum up, I think hot pot must have technical content.

I hope the above can help you, thank you!