First, the basic introduction of hot pot:
Hot pot, called "ancient style soup" in ancient times, was named after the food was put into boiling water and made a "splash" sound. It is one of the original delicacies in China, and it is also a kind of food suitable for all ages. Hot pot generally refers to a cooking method in which a pot is used as a vessel, a pot is cooked with a heat source, and various foods are cooked with water or soup. At the same time, you can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot tastes hot, spicy and salty, oily but not greasy, suitable for mountain and river climate. Nowadays, it has developed into a mandarin duck pot, which is spicy and light, and has its own needs. Different soups and foods are added according to personal preferences, which is suitable for all ages and the best in winter. Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, staple foods and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together.
Third, the hot pot classification:
Nowadays, with the progress of science and technology and the development of cooking skills, the varieties of hot pot are also colorful and have their own characteristics. According to the fuel, there are charcoal chafing dish, gas chafing dish, electric chafing dish and alcohol chafing dish. As far as texture is concerned, there are tin chafing dish, aluminum chafing dish, stainless steel chafing dish and enamel chafing dish. According to the structure, there are conjoined hot pot, split hot pot and Yuanyang hot pot. According to the cooking style, there are soup braised hot pot, stewed hot pot and boiled hot pot. The variety of hot pot adds a bit of lively atmosphere to the dining table. Thousands of miles of different winds, hundreds of miles of different customs, China hot pot colorful, thousands of pots. Guangdong seafood hot pot, rinse is seafood and the like, ingredients are very particular, the most particular about taste and taste, food but not greasy, delicious. Suzhou and Hangzhou's chrysanthemum hot pot, the hot pot soup is chicken soup or broth, supplemented by sliced meat, fish, chicken and chrysanthemum, which is fragrant and refreshing and has a unique flavor. Yunnan-style hot pot in Yunnan is characterized by the fact that the hot pot must be served with cloud legs, mushrooms, fish and other raw materials, which are fresh, tender, spicy and full of flavor. Chongqing's beef omasum hotpot has the characteristics of diverse raw materials, thick and fresh brine soup, spicy and mellow. Besides, mutton hotpot in Beijing, Klang hotpot in Zhejiang, Sanxian hotpot in Hangzhou, game hotpot in Hubei, white meat hotpot in Northeast China, beef hotpot in Hong Kong, assorted hotpot in Shanghai and mutton hotpot in Shandong all have unique flavors.
Thirdly, the manufacturing method is as follows:
Heat the bottom of the pot to give full play to the various characteristics of seasoning. To adjust the taste of chafing dish base, we must make full use of the fat solubility and water solubility of condiments when heated to achieve "five flavors harmony". This requires a correct grasp of the temperature, the order of feeding and the time of boiling, the allocation of four or five flavors and the appropriate proportion. Hot pot bottom material is an organic combination of various condiments, and there is a subtle relationship between the five flavors. Too much of one condiment will mask the flavor of other condiments, resulting in "usurping the role of master".