Eating hot pot in winter warms up the body and heart, but the precautions must not be missing. First of all, the basic ingredients should be fresh, and seafood, meat, and vegetables must be selected. Secondly, the spiciness, should be moderate, and don't hurt your stomach for the sake of excitement. In addition, the mix should be balanced, and the proportion of vegetables and meat should be appropriate to ensure balanced nutrition. Finally, remember to drink some tea or rinse your mouth with hot water after hot pot to clean up the greasy in your mouth and protect your stomach.
1. Hot pot ingredients and the art of cooking.
When mentioning ** pot, people often think of the boiling fragrance of the pot, but the subtlety of the hot pot is far more than that. From appetizing spicy to warm mandarin duck pot, behind every hot pot is a thoughtful consideration of ingredients, proportions and heat. The freshness of the ingredients is the foundation of the hot pot, and the combination of nutrition is its soul. For example, the protein of beef meets the vitamin C in bok choy, which both satisfies the need for muscle repair and increases the intake of antioxidants. Of course, the charm of hot pot also lies in its global development, and the hot pot of different countries has integrated local flavors on the original basis to form a unique food culture.
When sourcing ingredients, be sure to pay attention to seasonality and regionality. Taking Sichuan hot pot in China as an example, the richness of the base of the butter hot pot and the fresh aroma of the spicy pot bottom both need the support of local unique chili peppers and peppercorns. In addition, seafood hot pot requires extremely high freshness of seafood, so it must be caught and eaten on the same day. In the choice of tea, Pu'er or oolong tea is generally recommended, which can help reduce cellulite and improve the overall experience after hot pot.
When it comes to ingredients and seasonings for hot pot, the grammage we need to use must be precise. Take a classic hairy belly hot pot as an example, and its ingredients are as follows:
1.Hairy tripe: 300 grams, thinly sliced.
2.Shrimp: 200 grams, shelled and headed.
3.Beef: 200g, thinly sliced, with snowflake meat or a combination of fat and lean.
4.Handmade gluten: 100 grams.
5.Mandarin duck pot base: 1000ml of chicken soup pot bottom, 1000ml of spicy pot bottom.
6.Garnish: 200 grams of enoki mushrooms, 200 grams of lotus root slices, 200 grams of cabbage, 100 grams of tofu skin.
7.Seasoning: 10 grams of garlic, 10 grams of chopped green onion, 10 grams of coriander, 50 grams of sesame paste, 10 grams of vinegar, 10 grams of chili oil.
When cooking, pay attention to the heat from large to small, first boil the bottom of the pot, and then put in the ingredients, especially the heat of hairy tripe and beef, their boiling time in boiling water should not exceed 10 seconds, in order to keep tender. Vegetables and gluten can be slightly longer, generally about 30 seconds.
Special attention should be paid to three places: first, we must control the salt in the dipping sauce, excessive salt will increase the burden on the kidneys;Second, we should pay attention to the cooking time of the meat, overcooking will lose the taste, and undercooking may lead to indigestion;The third is to replenish water in time after the hot pot to avoid dehydration due to excessive sweating.
Second, the integration of hot pot and nutrition and culture.
Hot pot is not just a delicacy, but also a cultural phenomenon. In our country, hot pot in different regions represents different customs. Sichuan's spicy hot pot, Beijing's shabu mutton, Yunnan's mushroom soup hot pot, each of which is a concentrated embodiment of regional culture. These different hot pot methods not only provide a rich variety of flavor choices, but also allow people to experience the customs and habits of different regions while enjoying the food.
Now let's talk about the nutritional mix in hot pot. As a food lover and advocate of balanced nutrition, I think hot pot has a very important role in nutritional matching. In hot pot dishes, a combination of meat, seafood, vegetables, soy products, and other ingredients provides a variety of nutrients such as protein, vitamins, and minerals. However, while enjoying it, we should also pay attention to the fact that hot pot dishes are prone to excessive fat, and high fat and high salt are issues that need to be vigilant. Therefore, a reasonable combination of ingredients and moderate consumption is the key to maintaining a balanced nutrition.
Creative recipes are also becoming increasingly popular in the hotpot world. For example, the meat slices in the traditional hot pot are changed to creative meat rolls, which can be filled with cheese and vegetables, which not only adds layers of taste, but also enriches the nutritional value. Or add some fruits, such as apple slices, pineapple slices, etc., which can not only add a fresh taste to the hot pot, but also provide extra vitamins.
Finally, the different ways of eating hot pot around the world are also worth mentioning. In Japan, shabu-shabu usually uses a light dashi as the base and focuses on the seasonality and freshness of the ingredients. In Korea, hot pot is made with plenty of hot sauce and kimchi, creating a unique Korean hot pot. These different hot pot methods are not only the enjoyment of food, but also the exchange of cultures.
3. Maintenance and innovation of hot pot.
The charm of hot pot lies in its unique eating experience, but behind it, the maintenance and storage of hot pot is also a challenge. For example, the storage of hot pot base needs to be sealed against moisture to ensure its flavor and taste. In the process of hot pot cooking, we also encounter some difficulties, such as the preparation of ingredients and heat control. Strategies to overcome these difficulties often involve the improvement of cooking skills and an in-depth understanding of the characteristics of the ingredients. In the process of making hot pot many times, I have found that accurate heat control and reasonable order of ingredients are the key to ensure the deliciousness of hot pot.
In addition to the maintenance of traditional hot pot, the innovation of hot pot cannot be ignored. Combined with the health concept of contemporary people, low-fat, high-protein, and plant-based hot pot have become a new trend. I have tried to incorporate the vegetarian diet concept into traditional hot pot to create a new vegetable hot pot. A variety of mushrooms, soy products and seaweed are used in a light vegetarian hot pot base to make it both healthy and delicious.
The cultural and artistic value of hot pot cannot be ignored. In the process of cooking and enjoying hot pot, it is often accompanied by communication and emotional blending between family and friends. The hot pot table is the best place to share stories and bond with each other. At a family gathering, I used the activity of making hot pot to enhance understanding and intimacy among my family.
On the whole, hot pot is not only a delicacy, but also a science and an art. Whether it is in the selection of materials, the matching of nutrition, or in the control of heat and the spread of culture, it contains infinite wisdom and emotion. As a food lover, it is really a happy and satisfying thing to be able to continue to explore and innovate in the world of hot pot, and feel the fun and challenges in it.