The appearance of spicy hot pot in modern people’s dining halls must cater to the current life rhythm and dietary needs of students. It is hoped that meat and vegetable ingredients can be combined in one pot, and nutrients can be absorbed in one meal. .

Whenever you are struggling to choose among the various stalls in the dining hall and want fresh ingredients, you might as well go to the spicy hot pot stall, where you can choose from your own personality and let the chef cook a quick plate A hodgepodge of ingredients.

A dozen plastic containers are used to hold ingredients. Following the principle of "vegetarian on the left and vegetarian on the right", seasonal vegetables, fresh mushrooms, bamboo shoots, lotus root and kelp (often soaked), noodle vermicelli (instant noodle cakes) are placed on the left. , hot dry noodles, classified in the vegetarian category).

The meat on the right is usually a series of hot pot soups and fried semi-finished products represented by beef balls, swallow dumplings, tenderloin bacon, bone and meat joints, etc.

The diners carefully select the meat and vegetables, weigh them separately, report the taste, take the order and wait until the food is stir-fried in the oil pan, all links are interlocked, and finally enters the stomach.

Looking at the stall to prepare the fragrant pot, the preliminary work is a bit cumbersome, including cutting and washing the various ingredients, soaking and keeping warm. Boil water in a large pot, blanch the ingredients, and stir-fry them.

In terms of taste, from mildly spicy to abnormally spicy, it is a process in which the number of dried chili peppers and the spiciness of the taste gradually increase. Of course, you can also inform the chef about your taste. If you are overheated, the food needs to be light, and the chef will happily comply with the request.

The chef mainly relies on bean paste, dried chili peppers, and a small amount of soy sauce for cooking. Sometimes he also needs to add chicken essence to enhance the freshness.

2

There are very few solid meats to choose from in Xiangguo. The so-called solid meat here is substantial meat, compared with those "balls" and "tenderloin" types of meat In terms of.

Fortunately, chicken breasts can still hold up this situation. Sliced ??chicken breasts are a breath of fresh air in the meat category, because the chicken breasts are neat, thin, and meat-colored without too many additives.

Chicken breast is not easy to taste and is often mixed with other fried vegetables. The meat has a mixed flavor of dried chili peppers, onions and bean paste after blanching.

I remember one time when I was enjoying hot pot, I had a sudden idea and asked the stall owner to add soy sauce to marinate it before putting it in the pot. The stall owner used dyed soy sauce, which should be the same as dark soy sauce.

When I took the pot off and looked at it, I found that it was black in color and a little bitter when I ate it. I suddenly realized that this method was not advisable. Later, I gave up the marinating method, but still maintained the original taste of the meat.

Three

When it comes to vegetarian dishes, lettuce and lotus root slices are indispensable. After these two are blanched and then put into the pot to experience the rebirth of oil and fire, chewing the taste buds is often the most satisfying thing. It's good, and it maintains its true nature in the chowder without absorbing the flavor of seasonings. You can take some thousand-sheet tofu with you when eating, and the same goes for mushrooms.

The kelp shreds often sink completely to the bottom, fully immersing in the salty flavor. The fried tofu was completely blanched and lost its color, which was a huge failure. Try to cut broccoli and cauliflower into short pieces and cook them thoroughly.

Be sure to ask the stall owner to sprinkle sesame seeds before serving. This is the final embellishment of the fragrant pot, mix well with chopsticks. The flavor of bean paste and chopped onions hits your nose.

The author, Notake, once mentioned in her article "Spicy, the Spicy, the More Depraved" the scene when eating spicy hotpot in college:

Several people faced the pot The reddish-brown world is mixed with chili peppers, gutter oil and various condiments. You toss around and pick and choose until you get rid of the last vegetable leaf and the last fish that slips through the net.

The difference is that when multiple people come together, it is a group gourmet experience of playing with the ingredients. When eating spicy hot pot alone, you can feel more free and follow your own tastes and choices without being restricted by others.

Spicy Hot Pot is such a DIY dietary choice based on your own personality. The dietary suggestions mentioned above are for reference only.

Notes:

The "Spicy Hotpot" stall in the cafeteria has passed through several owners, from "ZXF" to pure numbers "268", and now to the "No. 1 Scholar" "Spicy hot pot.

When the "Zhuangyuan" family cooks, onions are used to enhance the flavor and are garnished with sesame seeds, which reflects the passion and fullness of Jiangxi women to the greatest extent. "268" has a poor dining experience. The first canteen is not in a good location and there are few diners. It was eaten twice and the ingredients in the pot still contained scalding water. "ZXF" is quite satisfactory and won't comment too much.

Notes

Several bowls of rice passed through my intestines, just because the "number one" proprietress in the cafeteria, the Jiangxi-born aunt, made homemade minced garlic chili to go with the rice. My aunt was very generous. Seeing me as a regular customer, she used her chopsticks to fiddle with some of the food for me.

As for how to make it, prepare minced garlic, ginger and pepper, and pour it with boiling oil. The food induces sweating and adds flavor and freshness. This can be used as a dip and topping.

This sauce has the flavor of my grandmother’s chili sauce in my childhood. I recall my grandmother sitting on the balcony when she was alive, holding a long wooden cylinder, minced garlic, chili rock sugar, and a little authentic Gannan liquor "Zhang". Tribute King". Seal and ferment, and must be used in cooking after a few days.

However, my grandmother has been living in the world for many years, so her stomach and taste have naturally stopped thinking about her long ago.

Read China Daily, the foreign translation of Malaxiangguo is malaxiangguo, "numbing spicy stir-fry pot".