What are the types of hot pot meatballs? How to put shrimp balls in hot pot?

There are two theories about the origin of hot pot: one is that it was during the Three Kingdoms period or the reign of Emperor Wen of Wei, when the "bronze tripod" was the predecessor of hot pot; the other is that hot pot originated in the Eastern Han Dynasty, and the "dou" in the unearthed cultural relics refers to hot pot. It can be seen that hot pot has a history of more than 1,900 years in China. So what are the types of hot pot meatballs? How to put shrimp balls in hot pot? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the types of hot pot meatballs?

2. How to prepare shrimp paste in hot pot

3. Three-fresh hot pot base recipe

What are the types of hot pot meatballs?

Types of hot pot meatballs include fish balls, shrimp balls, beef balls, chicken balls, pork balls, fish balls, cuttlefish balls, shrimp balls, beef tendon balls, lobster balls, tribute balls, mushroom balls, cheese balls, sea urchin balls and other vegetable and meat balls.

Hot pot meatballs are very popular in supermarkets. This kind of meatballs is relatively affordable, especially among middle-aged and elderly people and children.

However, the quality of loose hot pot meatballs is difficult to guarantee. Pay attention to the labels in the supermarket and see if the manufacturer of the loose hot pot meatballs is an unknown small workshop. If so, choose carefully.

How to prepare shrimp paste in hot pot

How to cook shrimp paste in hot pot: Use a spoon to roll the shrimp paste into balls and put them into the boiling pot. When the shrimp paste floats from the bottom of the pot to the surface of the soup, it means that the shrimp paste is cooked. Shrimp paste is a shrimp paste product, the main material is shrimp, and the auxiliary materials are meat, fish, etc. After the shrimp is shelled, it is beaten thousands of times to make the meat sticky, while maintaining the original nutrients and adding a crisp taste.

It is best to use full shrimps to make shrimp paste. It is difficult to make delicious shrimp paste with ordinary shrimps. The higher the content of shrimp, the purer the taste of the shrimp paste. Pay attention to the starch content during the production process. Too high starch content will easily make the shrimp paste taste hard.

The frozen shrimp paste is quickly frozen at low temperature to ensure that the taste of the shrimp meat is not lost. After thawing, it is as fresh as before and is especially suitable for hot pot.

Three fresh hot pot base recipe

The recipe for the three-fresh hot pot base: 100 grams of ham, 100 grams of chicken, 250 grams of mushrooms, and 500 grams of Chinese cabbage. Seasoning: 5 grams of salt, 1 gram of pepper, 1 gram of MSG, 50 grams of lard, some ginger, some green onions. The three-fresh hot pot base has a lighter taste and is less burdensome to the stomach, making it popular among people.

Common types of hot pot base in hot pot restaurants include: bone soup base, fish soup base, chicken soup base, etc. Bone soup hot pot base is rich in flavor and high in nutrients.

The raw materials used to make hot pot base include: butter, vegetable oil, lard, chicken oil, onions, ginger, garlic, fermented black beans, rock sugar, spices, bean paste, chili peppers, etc.

The key to the taste of hot pot soup base lies in the selection of ingredients, the ratio of spices, and the control of the heat. If cheap butter is used, the taste of the hot pot soup base fried will be very different from that of high-quality hot pot soup base.