How to eat hot pot rice cake? How many minutes does it take to cook hot pot rice cake?

There are many kinds of ingredients for hot pot, including meat, seafood, soy products, vegetables, etc. Before putting them into the pot, they must be cleaned and placed separately to prevent food poisoning. When eating hot pot, it is better to cook the food in the hot pot. If the food is cooked for a long time, it will lose its freshness and destroy the nutrients in the food; if the cooking time is not enough, the food is not cooked and it is easy to cause indigestion. In order to pursue a fresh, crispy and tender hot pot, some people pick up the food with chopsticks and dip it in the hot pot soup pot before eating, which causes indigestion or gastrointestinal diseases caused by bacteria in the food. Some people think that eating spicy hot pot is addictive. In fact, too spicy will irritate the stomach and intestines, which may cause gastrointestinal discomfort, leading to diarrhea, constipation, hemorrhoids, etc. So how to eat hot pot rice cake? How many minutes does it take to cook hot pot rice cake? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to eat hot pot rice cake

2. How many minutes does it take to cook the hot pot rice cake?

3. Cabbage is the best ingredient for natural stomach medicine hot pot

4. What to do if the hot pot is not fragrant

5. How to stir-fry hot pot base

How to eat hot pot rice cake

Hot pot rice cake is made by beating and shaping the cooked glutinous rice. It is usually put into hot pot. However, in addition to eating it in hot pot, there are many ways to eat it, such as boiling, frying, and deep-frying. You can choose what you like according to your personal taste. It is recommended to fry it. After deep-frying, the rice cake tastes crispy on the outside and tender on the inside. It is very delicious when eaten with a little brown sugar and soybean powder.

How many minutes does it take to cook hot pot rice cakes?

About 5-8 minutes. Although rice cakes look hard, they are made from cooked glutinous rice that has been beaten and shaped. They are already cooked and can be eaten after being heated and softened. The cooking time depends on the thickness and size of the rice cakes. Generally speaking, sheet-shaped and thin rice cakes are easy to cook. Just put them in boiling soup and cook for about 5-8 minutes.

The best ingredients for cabbage hot pot

Cabbage is rich in nutrients, including vitamins, dietary fiber and other nutrients, as well as essential trace elements for the human body. Among them, the content of calcium, iron and phosphorus ranks among the top five in all kinds of vegetables. Calcium is the richest in it, which helps maintain bone health and prevent osteoporosis. In addition, it is now the cabbage season, with the best quality, crisp and sweet taste. In addition, winter is the season for hot pot. With a lot of cabbage, it can not only increase the fiber intake, but also make the hot pot soup more fresh and sweet. Whether it is a general hot pot or eating ginger duck or soju chicken, cabbage is the best ingredient.

What to do if the hot pot is not fragrant

The lack of fragrance of hot pot can be divided into two specific situations. Either the hot pot is never fragrant, or the hot pot tastes very fragrant in the first 30 minutes of eating, but the fragrance becomes weaker and weaker afterwards, that is, the fragrance cannot last.

1. Hot pot is not fragrant

1. The material itself has quality problems

In order to reduce costs, the materials selected are of poor quality, and inferior materials are used as substitutes for good ones. Of course, the base material cannot be fried fragrantly. The use of high-quality seasoning ingredients can well improve the aroma. For example, the aroma effect of using general chicken essence and some hot pot special chicken essence is completely different.

In addition, the main ingredients of hot pot soup base are mostly agricultural and sideline products, which are very seasonal. Their quality will naturally be greatly reduced after the season. For example, the main ingredient chili must be picked in summer, while the quality of autumn pepper is much worse; for example, Sichuan pepper, Sichuan pepper produced in Xingwen is red in color, strong in numbing taste, and fragrant, with basically no bitterness, while Shaanxi Dahongpao pepper is more bitter, which is caused by the different geographical environments where the two types of pepper grow.

2. Unreasonable types and combinations of spices

Spices should be more aromatic and less bitter. Also, there should not be too many types of spices. The proportion of spices should be matched according to the compatibility principle of "monarch, minister, assistant and envoy" in traditional Chinese medicine. At the same time, pay attention to the advantages of various spices and avoid the disadvantages of spices. Otherwise, the taste will not only be unscented, but bitter. In addition, the overall amount of spices should be increased or decreased according to the amount of stir-fried ingredients. Otherwise, the taste will be either too strong and suffocating, or too light.

3. The spices are not properly processed before frying

Before frying spices, check whether the spices are properly processed. For example, spices should be ground into coarse powder, which is conducive to the release of fragrance. Fruit spices such as cardamom, cardamom, and amomum must be crushed before the fragrance can escape; skin and tuber spices such as cinnamon and galangal must be ground for the best effect. If you stir-fry them like that before, they may not be very fragrant. In addition, for spices such as cardamom and fragrant fruit, the seeds must be removed first, otherwise the taste will definitely be bitter. In addition, the spices that have been ground into coarse powder should be soaked in high-proof liquor first, which is also conducive to the release of fragrance.

4. Frying spices with oil temperature and time not controlled properly

When frying spices, you should also pay attention to controlling the oil temperature, heat and time. Otherwise, if the frying time is insufficient, the spices will not be fragrant, and if they are burnt, they will not be fragrant. When frying spices, the oil temperature should be low (preferably 30% hot), the heat should be low, and the heating time should not be too long, especially to avoid burning the spices.

2. The hot pot is not fragrant after 30 minutes (the fragrance does not last long)

1. The timing and method of adding spices when frying are wrong

Whether the timing and method of adding spices are correct when frying. Spices are generally fried in the pan twice.

The first time is to fry the glutinous rice pepper and bean paste until fragrant, then add some spices (coarse powder) to fry until fragrant, and continue to soak them in the residual heat of the hot pot oil to make them fragrant;

The second time is after the hot pot oil is filtered out, then put the remaining spice powder into the base material, heat and stir-fry until fragrant.

Generally speaking, the amount of spices added for the first time should account for 2/3 of the total amount of spices. The spices added first can be used as the "first fragrance", while the spices added later will release their fragrance gradually during the continuous heating process to make up for the fragrance lost during the scalding process. The longer the spices are fried and the higher the temperature, the more fragrance will be lost. The correct way should be to add the spices before the base is fried, stir evenly, turn off the fire and set aside.

2. The ratio of hot pot oil to soup is unreasonable when preparing the pot base

When preparing the base of the pot, usually 2000~2500 ml of hot pot oil can be added for every 300 grams of base. Of course, this ratio is not fixed, but can be flexibly adjusted according to the actual situation. The status of hot pot oil in the hot pot system is quite important, and it can even determine the taste of the hot pot. In a pot of hot pot, the ratio of soup to fat is generally 50-50, and for some hot pots with superior taste, the ratio of soup to oil is even 30-70. If we reduce the oil and increase the soup when preparing the hot pot, then the taste of hot pot will not come out, but the taste of maocai and malatang.

3. The proportion of hot pot base ingredients is unreasonable when preparing the base.

The aroma of hot pot depends largely on the oil, spicy and salty flavors, etc. Hot pot mainly relies on the various fresh, spicy and spicy substances in the oil to present flavor and enhance the aroma. When the ingredients are boiled in a high-concentration oil soup, the surface of the boiled ingredients is tightly adhered by the oil with various fresh and fragrant flavors (especially butter), which creates the flavor of the hot pot. Therefore, to make the aroma of the hot pot last longer, you can also increase the amount of the base.

Generally speaking, the rich aroma of some well-seasoned brand hotpots can last for about 2 hours, which is exactly the time it takes for guests to eat a hotpot meal.

4. The amount of butter in the base of the pot is too little

When preparing the base of the pot, hot pot base with beef tallow will be more fragrant than other clear oil bases, or if the amount of beef tallow is too little, the fragrance will not be enough. A large part of the fragrance of Chongqing hot pot lies in the beef tallow. In each pot, there are 6 pounds of water and 8 pounds of oil, and all of them must be beef tallow. Because beef tallow has a unique and heavy fragrance, and among all oils, only beef tallow can adhere to the dishes. In addition, when frying the base, it can best absorb the flavor of chili and pepper. Rather than saying that Chongqing hot pot is about the taste of the base of the pot, it is better to say that every bite is full of the rich and heavy aroma of beef tallow.

How to make hot pot base

Ingredients: 2500g rapeseed oil, 1500g butter, 1500g Pixian bean paste, 250g dried chili pepper, 100g ginger, 200g garlic, 300g green onion, 150g rock sugar, 500g fermented glutinous rice juice, 100g star anise, 50g cinnamon, 50g fennel, 25g cardamom, 25g lithospermum, 10g bay leaf, 10g vanilla, 5g cloves;

Preparation method:

1. Refine the vegetable oil first; cut the butter into small pieces; chop the Pixian bean paste; boil the dried chili in boiling water for about 2 minutes, then remove and mince it to make glutinous rice pepper; smash the ginger; peel the garlic into cloves; tie the green onions; crush the rock sugar; break the star anise, cinnamon and cinnamon into small pieces; smash the cardamom.

2. Place a wok on medium heat, heat up the wok with vegetable oil, add the butter and melt it, add the ginger, garlic, and scallions and sauté until fragrant. Next, add the Pixian fermented bean paste and ciba chili peppers. Turn to low heat and fry for about 1 to 1.5 hours, until the fermented bean paste is dry, the aroma is everywhere, and the chili peppers are slightly white, then pick out the scallions.

3. Then add star anise, galangal, cinnamon, fennel, cardamom, comfrey, bay leaves, vanilla, cloves, etc., and continue to stir-fry over low heat for about 15 to 20 minutes. When the color of the spices in the pot becomes darker, add rock sugar and fermented glutinous rice juice, and simmer over low heat until the water in the fermented glutinous rice juice is completely evaporated. At this time, remove the pot from the heat, cover and warm until the ingredients in the pot cool down. It is now the hot pot base.