What are the practical rules for eating hot pot? What are the benefits of eating hot pot in winter?

In 2014, Chongqing hotpot became very popular on "A Bite of China 2". However, for some reason, it has gradually faded out of people's sight in recent years. Chongqing's traditional hotpot, which is more famous than powerful, has gradually faded out of the public's sight recently. The hotpot tastes very spicy. Eating hotpot is really a very happy thing. So what are the practical rules for eating hotpot? What are the benefits of eating hotpot in winter? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the practical rules for eating hot pot?

2. What are the benefits of eating hot pot in winter?

3. How many kinds of hotpot have you eaten?

4. Things to note when eating hot pot

What are the practical rules for eating hot pot?

1. Drink soup half an hour before cooking

2. Dilute the dipping sauce with water

3. Use less melamine tableware to reduce exposure to melamine.

4. Eat more guava and citrus fruits to reduce the harm of nitrite.

What are the benefits of eating hot pot in winter

When people eat hot pot, they usually don't cook the food for too long, so that the food can stay fresh and less nutrients are lost. After the food is boiled in the hot pot, the temperature of the food is not easy to cool down, and the human stomach is not easily hurt. After being cooked at high temperature, as long as it is boiled, the food is definitely hygienic and the most reassuring to eat. You can add whatever seasoning you want to your bowl, and order whatever dishes you want. There will be no conflict with people at the same table, and it is very casual.

Benefit 1: Temperature

First, we resisted the cold weather. Although autumn and winter had arrived, the steaming food in front of us made us not feel the weather was uncomfortable. Then, we sat together in a crowded place, giving each other the strength to hold together.

Benefit 2: Having a big stomach

You can ignore the image of a gentleman or a lady and order enough colorful dishes to take up the whole table. You can eat whatever you like and cook whatever can be cooked in the pot. Your stomach will suddenly become much bigger than usual, as if you will be sorry for the hungry refugees in the world if you don't eat as much as you can.

Advantage 3: Long time

When eating elegant Western food, you can sit at the table for two hours, and the key is the serving speed from appetizers to desserts; when eating refreshing Chinese food, you can sit at the table for two hours, and the key is the amount of alcohol the host and the guest can drink; and when it comes to hot pot, eat and eat, it feels like life is flowing happily during the eating, and the more you eat, the warmer you feel, and your feelings also heat up.

Benefit 4: More assured

Eating cold ice cream now will damage the stomach and intestines for men and all parts of the body for women; as for eating cooked food, you must not see the cooking process. If you see the chef's secrets, you may suffer from anorexia from then on; hot pot is good, all the raw ingredients are on the table, and you can throw them all into the high-temperature soup, cook, cook, and do it with your own hands, so you can be at ease.

How many kinds of hotpot have you eaten?

1. Northern style hot pot:

Recommended dishes: Old Beijing shabu-shabu mutton, Northeastern white meat hotpot, etc.

Old Beijing Shabu-shabu Lamb: Now Beijing hotpot restaurants have penetrated into the hearts of hotpot lovers across the country. That golden steaming pot is really a magical existence. Copper pot shabu-shabu lamb is a very authentic old Beijing way of eating. It is very particular about the choice of utensils and ingredients. The copper pot clear water and hand-cut fresh lamb are indispensable. The soup base uses clear water, adds some green onions, ginger and a few wolfberries, which can further stimulate the freshness of the lamb. The most particular thing is the seasoning. The mellow sesame paste is added with the fresh and fragrant chives, and some salty, sweet fermented bean curd and chopped green onions and coriander are picked up. The taste is very rich. The blanched lamb is picked up with chopsticks and dipped in the seasoning. The rich taste is accompanied by the fragrance of lamb, which makes people unable to stop chopsticks.

Northeastern white meat hotpot:

Northeastern white meat hotpot is another classic northern hotpot. Use the best bones as the soup base, then put the shredded good pickled cabbage into the pot to cook, and add some thinly sliced ​​white meat to the thick soup. The sour and non-salty soup is fresh and delicious, and the taste of the Northeastern pickled cabbage is also excellent, soft but crisp, and the white meat is fat but not greasy, and the fragrance is overflowing. As the charcoal fire burns more and more, the temperature gets higher and higher, the soup stirs vigorously, the soup becomes more and more mellow, and the taste becomes more and more rich. The fat in the white meat dissolves in the soup and is absorbed by the pickled cabbage. The sour, salty and fragrant tastes are intertwined, which is really a great treasure to dispel the cold winter.

2. Sichuan hot pot:

Recommended: Chongqing Hotpot

Chongqing hot pot: Spicy taste is loved by spicy lovers as a kind of feeling that makes people unable to stop. At the same time, Sichuan hot pot has quietly occupied half of the hot pot world. Many people travel to Chongqing, Sichuan and other places, and going to several famous hot pot restaurants to feast is a must-do item in the itinerary. Chongqing hot pot, the base needs to be fried with a lot of beef tallow, and the fire is strong, so that the spicy flavor of spices such as peppers and peppercorns can be sealed. Then pour in the beef stew broth, the red oil soup base will emit a strong aroma, and a pot of bright red pot bottom is served on the table, which makes people's appetite. Tripe, duck intestines, bloody pork, yellow throat, the unique special ingredients of Sichuan hot pot, are put into the pot one by one, and the spicy and mellow taste makes people's appetite. Different from the sesame paste-centered seasoning in the north, because Sichuan hot pot is more spicy and stimulating, the dipping sauce is more selected from garlic paste, oyster sauce and sesame oil, which can not only neutralize the spiciness but also clear the fire. Many people think that the oil sauce is greasy when they eat Chongqing hotpot for the first time, but it actually tastes oily but not greasy. The taste of garlic and sesame oil makes the hotpot even more spicy. Many places choose to eat hotpot in winter to drive away the cold, but Chongqing people prefer to eat hotpot in the dog days of summer. Eating hot and spicy hotpot in hot weather makes you feel that your "Ren and Du meridians" are unblocked.

3. Cantonese hotpot.

Recommended: Chaoshan beef hotpot, bean hotpot, porridge hotpot, etc.

Chaoshan Beef Hotpot:

Cantonese cuisine has always been famous for presenting the freshness of ingredients in their original flavor. For example, the famous Chaoshan beef hotpot has recently defeated various seafood and won the position of the leader of Chaoshan cuisine. In Shantou's earliest beef hotpot, the soup base was made by directly putting the shacha sauce into the soup, which made the soup base more rich. Now it is simplified and the soup base pays more attention to the word "light". Put water and beef bone broth into the soup base, put a few pieces of white radish in the water pot, and put a few pieces of beef ribs or corn in the beef bone soup. Such a soup base can not only absorb oil and relieve greasiness, but also add a fresh fragrance to the shabu-shabu meat. As for the protagonist Chaoshan beef, the emphasis is on the word "fresh cut". Chaoshan people have high requirements for beef. They want to eat yellow beef slaughtered on the same day, and the beef balls must be hand-made on the spot. The time of slicing and placing on the plate will affect the taste and flavor of the beef.

Hot pot:

Due to the hot climate in Guangdong, hot pot is not eaten all year round, otherwise it will cause internal heat. Autumn and winter are the best seasons for hot pot. The reason why it is called hot pot is that people stay by the stove and eat while shabu-shabu. There are many kinds of ingredients used in hot pot, and chicken slices, shrimp slices, squid, chrysanthemum, etc. are all common ingredients. Hot pot also has high requirements for the soup base. First, boil the chicken, pork bones and seafood for several hours to make a broth, and then add Chinese yam, wolfberry, longan meat, codonopsis and other commonly used Chinese medicinal ingredients for soup. A pot of soup base is really nutritious and suitable for all ages, just right for winter tonic. It is a very happy thing to drink up the soup after shabu-shabu hot pot.

4. Yunnan-Guizhou style hotpot

Recommended dishes: cured pork ribs hotpot, mushroom soup hotpot, sour soup fish hotpot, etc.

Cured pork ribs hot pot:

When traveling to Yunnan, the most important thing you can't miss is the cured pork ribs hotpot. Lijiang cured pork ribs hotpot uses traditional pickled pork ribs, which are stewed in a casserole. It is usually served with fresh vegetables such as mint, leek roots, tomatoes, celery, wild mushrooms, etc. It is seasoned with local special dipping sauce and is very delicious. The aroma of the cured pork ribs is easily dissipated into the soup. No matter what dishes are in the pot, the aroma is overflowing and the taste is mellow.

Sour soup fish hot pot:

Guizhou people love sour food, so naturally they extend the sour taste to hot pot. Put the water used to soak rice in a bamboo tube and heat it continuously. Repeat this process for many days and the warm water in the bamboo tube slowly ferments and emits a light sour taste. The sour soup made in this way is a must-have soup base for hot pot, and cooking fish with the soup base is a favorite of Guizhou people.

5. Jiangsu and Zhejiang hotpot:

Recommended: Chrysanthemum Hotpot

Chrysanthemum hot pot:

Chrysanthemum hotpot is a traditional delicacy popular in Jiangsu and Zhejiang. It is known as one of the five major Chinese hotpots along with Chongqing spicy hotpot, Old Beijing hotpot, Guangzhou seafood hotpot, and Shandong beef hotpot. Chrysanthemum hotpot is made by soaking and washing fresh chrysanthemum petals, then rinsing them in water with alum. Add chicken soup to the hotpot one minute before sprinkling chrysanthemum petals, and cook for a while before serving. Chrysanthemum has a light fragrance and unique flavor, and is considered a top-grade hotpot. In addition to the above-mentioned hotpots, there are also coconut chicken hotpot, old duck soup hotpot, and other famous hotpots that are deeply loved by diners. Chinese food culture is profound and requires slow exploration to find the true taste. It happens to be the weekend, so quickly make an appointment with a few friends and go to the hotpot restaurant to experience the wonderful gift of winter!

Things to note when eating hot pot

1. Make sure the air is circulating when eating hot pot

If you use a charcoal stove to cook hot pot, you should be careful. You must open the windows to allow air circulation. If the air is not circulating, there is a lack of oxygen in the room, and the charcoal is not burned thoroughly, a large amount of carbon monoxide will be produced, which can easily cause poisoning. Carbon dioxide poisoning is often not easy to detect. Because people drink alcohol while eating hot pot, they mistake the symptoms of poisoning like nausea, dizziness, vomiting and headache for drunkenness. Those with severe poisoning will go into a coma, have a drop in blood pressure and cherry red lips, etc. So if you use a charcoal stove to cook hot pot, you must pay attention to indoor ventilation.

2. Don’t drink hot pot soup after eating

Many people like to drink hot pot soup, saying that it is thick and delicious, and that it is the essence of the dish. In fact, it is better to eat less, because hot pot is mostly based on meat, vegetables, mushrooms and seafood. The soup after these food ingredients are cooked together produces a very concentrated substance. After entering the stomach and intestines for digestion and decomposition, it is metabolized into uric acid by the liver, which can cause kidney function impairment and obstructed excretion. It will cause excessive uric acid to be deposited in the blood and tissues, and cause gout. Therefore, you should drink more water when eating hot pot to facilitate the excretion of uric acid.

3. When eating hot pot, the meat must be cooked thoroughly

When eating hot pot, people often pursue tenderness and deliciousness, and eat it just cooked or half-cooked; when scalding meat, it should be cooked before eating to prevent the presence of parasites in the meat. Some parasites, such as Trichinella spiralis, are mostly parasitic on pigs, cattle, sheep and dogs. If people eat them, they will pass through the intestines and enter the blood, causing physical discomfort, vomiting, diarrhea, headaches and high fever, especially severe pain in the feet and stomach, and inflexible movements. If they enter the brain, they will cause meningitis, which is life-threatening.

4. Keep hot pot utensils clean

It is important to keep the utensils clean. Ordinary copper hot pots are prone to a thin layer of green copper rust after they are not used. This is copper carbonate or copper acetate generated by chemical reactions between copper and residual water or moisture, acetic acid from the seasonings on the pot, and carbon dioxide in the air. They are all toxic. Therefore, cleaning should be done well, otherwise it will cause copper rust poisoning, resulting in symptoms such as nausea and vomiting. At the same time, hot pot is mainly scalding, and the selected ingredients must be fresh, clean, and hygienic.

5. The hot pot must be heated

The fire should be strong and the temperature should be appropriate. The fire at the bottom of the hot pot must be strong to keep the soup in the pot boiling. If the food is cooked in the pot for too long, the nutrients will be destroyed and the flavor will be lost; if it is not boiled or cooked before eating, the bacteria and parasite eggs will not be completely killed, which is easy to cause digestive tract diseases.

6. Don’t eat food that is too hot

The oral cavity, esophagus and gastric mucosa of a person can generally only tolerate temperatures of 50°C to 60°C. Too hot food can damage the mucosa and lead to acute esophagitis and acute gastritis. Therefore, when taking out the hot hot pot food from the pot, it is best to put it in a small dish to cool before eating.

7. Do not keep hot pot dishes or soup overnight

When preparing hot pot food, do not buy too much food, just enough, and do not leave it overnight. In addition, hot pot soup should not be reused, and leftover vegetable soup should not be left in the pot overnight. Otherwise, the content of nitrite (a strong carcinogen) in the long-cooked soup will increase, which is harmful to your health after eating.

8. Don’t eat hot or cold hot pot together

Many people like to drink cold drinks or wine when eating hot pot. Eating cold drinks and hot food alternately can easily damage the gastrointestinal tract; people with cardiovascular diseases such as hypertension should be careful about hot soup and wine, as these drinks can easily warm the body, but once exposed to cold air, blood vessels tend to contract rapidly, and the body temperature will drop after drinking for a period of time.

9. Pay attention to hygiene when eating hot pot

Many people are accustomed to using their own chopsticks to pick up raw meat or vegetables when eating hot pot, and then use the same pair of chopsticks to eat when they are cooked. This is very unhygienic and can easily introduce germs into the body. When eating hot pot, you must prepare special chopsticks or tools.

Knowing so much, we should be careful when eating hot pot in the future. A more reasonable diet is also for our health.