How is Sichuan hotpot soup base? How to eat Sichuan hotpot soup base?

Beef and sauerkraut hotpot is a delicacy. The ingredients required are: 1200g beef tenderloin, 600g sauerkraut, 500g frozen tofu, 100g clean tripe, 300g vermicelli, 150g oyster roe and river crab, 75g cooked lard, 2500g fresh soup, appropriate amount of refined salt, monosodium glutamate, coriander and leek. Flavor sauce: soy sauce, sesame oil, braised shrimp oil, chili oil, chive sauce and fermented bean curd. It can be prepared according to personal taste, one dish per person. It is best to eat a pot of steaming hot pot in the hot summer. So how about Sichuan hot pot base? How to eat Sichuan hot pot base? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How about Sichuan hot pot base?

2. How to eat Sichuan hot pot base

3. The hotpot family tree spread all over the Internet

4. Is it good to eat hot pot often?

How about Sichuan hot pot base

1. The clear oil base is suitable for those who like light taste but spicy food. It has a refreshing fragrance but not as strong as butter. It is also a good choice for hot pot dishes.

2. The inside is made of two kinds of oil, namely, clear oil and butter. It really has a "beautiful and delicious" taste, with the clear oil being fragrant and the butter being rich.

3. I opened the clear oil without residue, and poured it into a bowl to see the ingredients. There is indeed no seasoning residue. There is no residue but the taste is very strong, you can smell it when you open the bag. The color of the oil is also very good, clear, it should be good oil!

How to eat Sichuan hot pot base

Method 1:

Cook for ten minutes before eating. The dried chili peppers are also cooked, which looks very appetizing. It is true that the longer it is cooked, the more fragrant and spicy it becomes. It is not spicy when it is first cooked, but it becomes fragrant and spicy later. However, after adding water, it does not affect the saltiness of the base material, which is very good.

Method 2:

I tried stir-fried clams, and it was great with this! Apart from red peppers, there were almost no peppercorns or star anise, so I didn't end up with a mouthful of seasoning. The rich aroma of the sauce also made the clams particularly fresh and fragrant!

With rice, I could eat a whole plate of it by myself!

Method 3:

Many people like to eat some noodles after eating hot pot. They usually have a small bowl of noodles after eating hot pot. These noodles are made with hot pot soup, and they taste just as good as those in restaurants! Making them yourself is cleaner, more affordable, and tastes great.

Hotpot family tree spreads across the Internet

When discussing this issue, everyone will think of hot pot because they are all spicy. Then, the ultimate century-old question is here. What are the differences between hot pot, spicy hot pot, maocai, chuanchuanxiang, cold pot chuanchuan, boboji...?

Afterwards, a hotpot family tree spread across the Internet, and taking hotpot as the origin, it summarized extended products such as maocai, chuanchuanxiang, and cold pot chuanchuan.

Based on the information provided by the foodies, the following conclusions can be drawn:

Hotpot: Cook it yourself, don’t count the skewers.

Maocai: Others cook, no need to count the skewers

Malatang: Others cook it, there are skewers when you choose it, but no skewers after it is done

Chuan Chuan Xiang: Cook it yourself and count the skewers

Cold pot skewers: others cook, counting the skewers

Bobo Chicken: Someone else cooks it, and you count the skewers

Viewpoint: People of the same clan and ethnicity are all extensions of hotpot

Many people in the catering industry have also paid attention to this issue. Yang Jun, the person in charge of Chongqing Zhudage Catering Management Co., Ltd., told reporters that their store also has Malatang products, which are quite popular among young people. Regarding the difference between the two, Yang Jun said that the Malatang we used to refer to is actually Chuanchuanxiang, which requires skewering and eating the dishes skewered in the hot pot base, hence the word "hot". He said that the Malatang in the north has been improved, reducing the spicy and fresh fragrance and adding sesame sauce. Maocai is a unique method in Chengdu, which is to use a colander to put all the dishes in the pot and cook them, and then put them in a bowl and serve them to customers.

"The word 'mao' in maocai is a verb, which means to boil in boiling water. The dish made in this way is called maocai." Zhang Zhengxiong, vice president and deputy secretary general of Chongqing Catering Industry Association, said in an interview with our reporter that the word "tang" in malatang is also a verb. In fact, the two varieties are essentially the same. Both "mao" and "tang" involve the action of scalding. In terms of origin, they are of the same clan and are an extension of hot pot. In addition, Chinese cooking master and Chongqing Chef Wang Zhizhong has the same view. He said that maocai and malatang are more of a subdivision of hot pot in terms of business format. They are both representatives of simple consumption for the public.

Is it good to eat hot pot often?

It is OK to eat it once every one or two weeks. Eating too much can easily cause internal heat. At the same time, you should also pay attention to eating more green vegetables. Hot pot ingredients such as fish dumplings, shrimp dumplings, and various meatballs contain a lot of fat. Patients with diabetes, hypertension, and high blood lipids should pay attention to it. Hot pot soup contains a lot of purine, so gout patients should not drink it. Hot pot soup also contains a lot of sodium ions and potassium ions. People with kidney disease and hypertension should be careful.