Hot Pot, one of the traditional Chinese cuisines
I. Overview of hot pot
Hot pot is an ancient name for "antique soup", named after the "gurgling" sound made when food is put into boiling water, and is one of the original Chinese cuisines and a kind of food for all ages. Hot pot is not only a cooking method, but also a cultural symbol.
Hot pot generally refers to a cooking method in which a pot is used as an apparatus to boil water or soup with a heat source to cook various types of food, and also refers to the pot used for this cooking method. The characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect, so that the food is still steaming hot when eaten, and the soup is combined with the food. Similar dishes can be found all over the world, but they are especially popular in East Asia. Hot pot is now hot, spicy, salty and fresh, oily but not greasy, relieves depression and dehumidification, suitable for the climate of mountains and rivers, and nowadays it has been developed into yuanyang pot, spicy and light, each taking what it needs, adding different soups and foods according to one's preference, suitable for both young and old, a good product for winter.
Typical hot pot ingredients include a variety of meat, seafood, vegetables, soy products, mushrooms, egg products, staple foods, etc., which are boiled in boiling water or a special soup base and then eaten. Some of them are also dipped in seasonings and eaten together. Li Jieren published an article in 1947 in the Journal of Customs and Land, "Talking about Chinese food, clothing and housing", in which he mentioned that hot pot originated in Chongqing.
It is a kind of food utensil made of metal in which the pot and stove are combined. The stove is placed on a charcoal fire, so that the soup in the pot is always boiling to cook the dishes and eat them as they are cooked. It also refers to the dishes cooked in hot pot. Lao Cai Jiu Ji (The Travels of the Disabled), 19th chapter: "The meal was served with a bowl of fish ......, four plates, a hot pot and two pots of wine."
II. the origin of hot pot
About the origin of hot pot, there are two statements: one says that the Warring States period that there is a hot pot, the history of the people to pot for pot. Another said that hot pot began in the Han Dynasty, "Doo" means hot pot. The Western Han Dynasty tomb of the Marquis of Haihang artifacts unearthed a hot pot.  It can be seen that hot pot has a history of more than 2000 years in China. The Book of Wei also records that during the Three Kingdoms period, hot pots made of copper were used to cook various kinds of meat such as pork, beef, sheep, chicken, and fish, but they were not popular at that time, and later on, with the further development of cooking technology, various kinds of hot pots shone. In the Northern Song Dynasty, hotpot was already very common among the people, and the taverns in Kaifeng, Bianjing, had hotpot in winter. Southern Song dynasty Lin Hong's "Mountain Home Qingfu" recipe, there will be with friends to eat hot pot introduction. Yuan Dynasty, hot pot spread to Mongolia, to the Ming and Qing Dynasties, hot pot not only popular among the people, and became a famous "court cuisine", with ingredients such as mountain chicken wild game. By the end of the Qing dynasty, the early Republic of China, in the country has formed dozens of different hot pot and each has its own characteristics. In the Muromachi era in Japan, hot pot was introduced from China to Japan in 1338. Japan calls hot pot "Sukiyaki (Sukiyaki)" also known as "Hoe Yaki". Today, hot pot has also been introduced to the United States, France, England and other countries.
III. the development trend of hot pot
Hot pot catering is convenient and popular features are accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market potential, and hot pot types of business methods are constantly innovating, there are "numb, spicy, hot" known as Chongqing hot pot is the southern hot pot, shabu-shabu lamb as the main representative of the northern hot pot and new hot pot.
Three Kingdoms, Five Cooked Cauldrons and the Origin of Yuanyang Pot
The development of hot pot is as progressive as the history of food and beverage, based on the utensils, the needs of the society and the introduction of raw materials. In the Three Kingdoms era, Emperor Wei mentioned the "five-cooked kettle", which was a pot with several compartments to cook different kinds of food at the same time, and the current "mandarin duck pot", which can be said to be similar. By the North and South Dynasties, "copper tripod" was the most common utensil, which is nowadays hot pot. Evolution to the Tang Dynasty, hot pot is also known as "warm pot".
Waves surging clear river snow, the wind turned evening sunset
In the evolution of the history of hot pot, the most evocative description of hot pot is the shabu-shabu rabbit in the Southern Song Dynasty, which is described in the book "Shanjia Qingzhi" by Lin Hong. At that time, Lin Hong went to Wuyi Mountain to visit the hermit Zhi Zhi Shi, who lived in the sixth of the nine curves of Wuyi Mountain Xianpao Peak, when Lin Hong was about to reach the peak of the mountain, it snowed heavily, a hare darted in the mountain rocks, because just after the snow rock is very slippery, rolled down the stone, was caught by Lin Hong, Lin Hong wanted to roast to eat, and asked Zhi Zhi Shi will not burn rabbit meat, Zhi Zhi Shi replied to him, I eat rabbit in the mountains is like this: put a charcoal on the table When the soup was boiling, he put the rabbit meat into thin slices and made a sauce with wine, sauce, pepper and cinnamon. Lin Hong felt that this was a very delicious way to eat, and it was very pleasant to gather with three or five friends in the snowy winter to talk and laugh and eat as they pleased, so he gave such a way of eating a beautiful name of "dialing Xia for", taking the then "wave surging clear river snow, wind turning Evening sunshine" the beautiful light. This is the hot pot that we eat.
Less change in utensils, white iron pot is common
To the present day, the hot pot utensils on the change is not much, the new container in addition to the pot treasure using high-temperature transparent glass, visible when cooking the food tossing, eating time there will be no leakage of fish, copper pots, iron pots, casseroles and other pots and pans, just more delicate in the production, more than a few thousand years, and now the most common and most widely used pot for "stainless steel pot ", also commonly known as "white iron pot".
Fuel changes quickly, like a thousand miles a day
Although the hot pot utensils change little, but the progress in the use of fuel is a thousand leaps, from firewood to charcoal, from electric stove, alcohol to gas, induction, the use of charcoal has the longest history and the most flavor, but also the most polluted air in a way. Induction stove is the cleanest and most convenient, but the flavor is poor, gas is best to control the size of the fire, convenient, easy to use, but also more dangerous. In contrast to the many variations in fuel, the evolution of seasoning dips has tended to be conservative and secretive. The dipping sauce for shabu-shabu has remained the same for thousands of years, with Shantou shatou sauce boasting a unique recipe, and other bean curd and bean sauce calling for the same old brand. In addition, some basic matching dipping sauces include soy sauce, green onion, garlic, egg, sesame oil, chili, etc. There are many styles, and how to find differences in the same depends on each family's unique blend.
Three major hot pot categories, the original natural taste
Generally speaking, there are basically only three major categories of hot pot: the first type of soup is light in flavor, and shabu-shabu is the main ingredient, with dipping ingredients playing an important role, such as shabu-shabu lamb and Cantonese-style hot pot, while the second type is a pot with cooked ingredients, such as casserole fish head, lamb stove, etc. The stove fire only serves as a heat preservation function and is used to scald vegetables. The third is the material in the pot all cooked, even the vegetables do not need to wear hot again, the stove fire is completely used for insulation, and large pot dishes no two, such as Buddha jumping wall, revival pot and other large pot dishes way.
IV. hot pot anecdotes
Yang Shen, a literary scholar of the Ming Dynasty, went to a banquet set up by Emperor Hongzhi in the imperial garden with his father, Yang Tinghe, when he was a child. At the banquet, there was a hot pot of shabu-shabu lamb, and charcoal was burning in the fire, so the Hongzhi Emperor took this opportunity to get a couplet, the first line of which read: "Charcoal is black, fire is red, and ash is like snow", and asked the ministers to test it. At this time, the young Yang Shen quietly recited the next couplet to his father: "The grain is yellow and the rice is white as frost". His father then read his son's couplet to the emperor, who was so pleased that he immediately rewarded him with a glass of imperial wine.
Some modern cultural celebrities also have a fondness for hot pot, celebrity Hu Shi loved his hometown Huizhou hot pot, and when he invited guests to dinner at home, his wife mostly cooked Huizhou hot pot to entertain guests. In a short article entitled "Two or Three Things about Mr. Hu Shih", the famous literary scholar Liang Shiqiu described the deep impression Huizhou hotpot left on him and Hu Shih's preference for Huizhou hotpot. In his early years in Chongqing, movie director Tim Xie enjoyed Chongqing hot pot and was a "gourmand" who loved hot pot.
The earliest Sichuan hot pot should be cooked with beef tripe, beef yellow throat and other cattle underwater as raw materials "tripe spicy hot pot". From the mid-Qing Xianfeng years, at that time in Sichuan can eat a lot and cheap cattle places.
The specific origin of Chongqing hot pot has "boatman said", "haunted Dragon Palace", "Zai Fang Street" and so on different sayings. "The boatman said that the boatmen running on the Yangtze River cooked with fire to dispel dampness and drive away cold, the cooking conditions on board were simple, and the cooking utensils were only a tile pot, which held soup, adding various vegetarian dishes and cheap animal offal, and adding pepper and sea pepper to expel dampness. This food custom was later inherited. The "Dragon Palace" is a pot of leftovers from restaurants mixed together and cooked with some spices and sold to the poor at the docks and slums. The origin of "Zai Fang Street" means that from the Qing Dynasty to the Republic of China, the only cattle slaughterhouse in the main city of Chongqing was located in Nanji Gate near the bridge of the Yangtze River in Shibanpo, commonly known as "Zai Fang Street". There are a lot of cattle mince, cattle tripe and other trimmings, washed and scalded by chance to eat, found exceptionally delicious, so the birth of tripe hot pot. Li Jieren published an article in 1947 in the magazine "the terroir", "talk about Chinese food, clothing, housing and transport", which mentioned that hot pot originated in Chongqing.
V. Hot pot categories
Today, with the progress of technology, the development of culinary arts, hot pot varieties are also colorful and unique, according to the fuel and divided into charcoal hot pot, gas hot pot, electric hot pot, alcohol hot pot, etc.; on the texture of the tin hot pot, aluminum hot pot, stainless steel hot pot, enamel hot pot, etc.; according to the structure of the one-piece hot pot, split hot pot, mandarin duck hot pot, etc.; according to the cooking style, there are soup marinade hot pot, stew hot pot, boiled hot pot, etc. The variety of hotpot adds a lively atmosphere to the table. Thousands of different winds, hundreds of different customs, China's hot pot colorful, a thousand pots and a hundred flavors, such as the famous Guangdong seafood hot pot, shabu is seafood and so on, ingredients are very delicate, the most important taste and eat the fun, not tired of eating, the taste is endless; Suzhou and Hangzhou area of chrysanthemum hot pot, hot pot soup for chicken soup or broth, and supplemented by meat, fish, chicken and other thin slices of raw and chrysanthemum together with shabu to eat, fragrant and refreshing, unique flavor; Yunnan's Yunnan flavor hot pot, the hot pot; Yunnan Yunnan hot pot, characterized by hot pot must be put in the cloud leg, eaten with mushrooms, fish and other raw materials, fresh and spicy, flavorful; Chongqing's maw hot pot, with a variety of raw materials, brine soup, spicy and mellow characteristics. In addition, Beijing's mutton hot pot, Zhejiang's eight raw hot pot, Hangzhou's "three fresh hot pot," Hubei's "wild flavor hot pot," the Northeast's "white meat hot pot," Hong Kong's "beef hot pot" in Hong Kong, "assorted hot pot" in Shanghai, "mutton soup hot pot" in Shandong, etc., also have distinctive flavors. Chongqing hot pot is divided into two schools in terms of its origin and history, namely the water school of hot pot pulled by slender boats and the land school of hot pot pulled by horse gangs on dry roads.
There are carbon fire, electricity, alcohol, etc. by fuel; large pot and single pot (small hot pot) by hot pot structure.
There are several soup bases distinguished by taste, mandarin duck hot pot, half-spicy and half-fresh, full-spicy and full-fresh, mushroom soup pot, and tomato pot.
In addition, there are also hot pots divided into copper hot pot, stainless steel hot pot, ceramic hot pot, and some more unique hot pot according to the material used to make the pot. Shandong Wang Kezhong invented a hot pot table, the middle by 1 large 8 small 9 hot pot seat, each hot pot seat and by the electric heating plate, hot pot soup pot, metal dish, pot cover and so on with. When you need to taste the hot pot feast, the table can be used as a special hot pot for each guest, but also in the middle can be placed with the hot pot with a variety of dishes. If covered with 9 round hole covers, it becomes an ordinary table and has the function of keeping dishes warm. Just put water in the hot pot soup pot, place the dishes on it, and then turn on the electric hot plate switch to keep the dishes hot and make them taste delicious.
1. Indian specialty hot pot
The most famous hot pot in the country is the "curry hot pot", which uses local specialties such as curry, fenugreek, coconut powder and spices, and shabu shabu has fish head, grass shrimp, chicken and beef, etc. The bottom of the pot is also a rice flour dipping sauce, which is interesting to absorb the original juice.
2. Korean hot pot
The special hot pot of this country is made of "sauerkraut and white fat" and is cooked in a charcoal-fired power plant, and the soup is sea cucumber soup. Pickles and our winter soaked in salt water, dried and pickled, and the white fat meat used is cooked and cut into slices or steamed once to remove grease, eaten with blood sausage, clams, etc. Although this way of eating Korean hot pot is relatively primitive, it is very refreshing to eat, and similar to the Northeast's pickles and white meat stew.
3. Thailand ice charcoal hot pot
Thailand is located in the tropics, the temperature in Bangkok is often 33 degrees Celsius, especially in April to June, the weather is hot, and there are often "hot pot" stores on the street. In the heat of the day, there are many people gathered around a stove to eat "hot pot". People dipped in a very spicy hot sauce and ate with pleasure, not feeling hot, because the temperature of the restaurant was kept under 10 degrees with air conditioning. Thai people in the more formal banquet, like to use "hot pot", this is a Thai hobby, while eating "hot pot" and drinking "ice tea" and cold snacks, said this is "combination of ice and charcoal", and this is a mouthful of blessings, a special interest.
4. Swiss cheese fondue
In Switzerland, a variety of special fondue, its milk pot first cheese into the pot, to be cooked into a liquid form and then add a certain amount of white wine and fruit wine, eaten with a long-handled fork will be a piece of French bread fork up, put into the pot to take out to eat. The bread is hot and fragrant at this point, and it is particularly pleasant to eat. You can eat it while it is burning and dipping until the liquid cheese in the fondue pot is about to burn dry and burnt. Some Europeans who are addicted to Swiss cheese fondue can even eat 20 or 30 pieces of bread dipped in liquid cheese beads at a time.
5. Swiss chocolate fondue
It is similar to the cheese fondue, the first chocolate into the pot into the juice, and then a long-handled fork forked fruit slices, dipped in the pot of chocolate sauce to eat one by one, until the fondue dipped in chocolate sauce. Because of this special fondue in the eating up when a special interest, and therefore its in Switzerland is also quite popular with young lovers.
6. Italian specialty fondue
The main ingredients of the country's special fondue are sliced beef, ham, pork chops and shrimp, with ingredients such as spinach, onions and butter. When people eat fondue, they heat the fondue pot first, then put spinach and onion into the pot and cook it, then put ham, chicken and pork chops, etc., and then put in shrimp and other seafood products when they start to eat, in order to keep the fresh flavor of the fondue.
VI. hot pot culture
Hot pot is not only a delicacy, but also contains the connotation of food culture, which adds elegance to people's taste. When eating hot pot, men and women, young and old, family and friends around the steaming hot pot, the arm to talk together, and raise chopsticks to eat, warmth, overflowing with a warm and cordial atmosphere, suitable for the family reunion of this traditional Chinese culture.
In the northeast, when people entertain guests, the hot pot in the dish placed quite a rule: before flying after walking, left fish right shrimp, lightly sprinkled around the cauliflower, that is, flying bird meat on the front of the hot pot to the mouth of the stove, animal meat put in the back of the hot pot, the left side is fish, the right side is shrimp, a variety of shredded vegetables slightly put some, as if "the stars hold the moon" to show respect. If you treat an uninvited guest, put two large meatballs on the front of the hot pot, followed by the meat of animals, signaling you to leave.
In Chongqing, China's famous "hot pot capital". Eating hot pot also has its own rules, the seasoning is generally the most basic onion, ginger, garlic and sesame oil, so that you can eat the original flavor of hot pot. Hot dishes have rules, first eat tripe and duck intestine ingredients, hot method is: seven on eight, so hot out of the dish is the most tender.  Entertain guests or get together with friends, a hot pot with beer and white wine, to best meet the hot and passionate character of Chongqing people.
Taiwan mostly eat hot pot on the seventh day of the New Year, hot pot with seven ingredients is indispensable, namely celery, garlic, onion, coriander, leek, fish, meat, which means: "diligent, calculating, smart, good people, long and happy, have surplus, rich.
VII. hot pot form
China's hot pot has a long history and a long history. Zhejiang and other places have unearthed more than 5,000 years ago with the pottery kettle supporting the use of small ceramic stove, can be easily moved, can be considered the primary form of hot pot. A bronze hot pot from the Spring and Autumn period, unearthed at the Shanrong cultural site in Longqingxia, Yanqing, Beijing, shows signs of having been heated.
In the late slave society, a small bronze tripod appeared, no more than 20 cm high and about 15 cm in diameter. Some tripods and furnaces were combined into one, that is, a compartment was cast in the tripod, and the belly of the tripod was divided into two parts, with an opening in the lower layer that could be fed into the charcoal fire and hollowed out around the smoke hole for ventilation.
During the Han Dynasty, there was a small copper vessel called "dyeing stove" and "dyeing cup", which was constructed in three parts: the main body was a charcoal stove; the top had a food cup with a volume of 250 to 300 milliliters; and the bottom had a tray to carry the charcoal fire. It can be inferred that this is a small hotpot used by a single person in ancient times.
In the Tang and Song dynasties, hot pot became popular, and officials and celebrities hosted banquets at home, and more hot pot was prepared.
In the Five Dynasties, there were five hot pots, which were divided into five compartments for guests to shabu-shabu. At that time, the hot pot was also called a warming pot, one made of copper and the other made of pottery, and its main function was to cook meat for consumption.
By the Qing Dynasty, various shabu-shabu hot pots had become a winter delicacy at the palace. Hot pot is a unique way of eating food in China, and the circular design of the hot pot, which integrates diners into a circle, also foreshadows the traditional Chinese custom of reunion. When Emperor Jiaqing ascended to the throne, in a grand court banquet, in addition to the mountain and seafood, water and land, a special feast of 1650 hot pots was used to invite guests, making it the grandest hot pot banquet in the history of China.
VIII. hot pot eating method
Hot pot eating method is different from Chinese food, not cooked dishes to the table can eat; but some semi-finished dishes to the table, by their own hands (cooking), since the hot self-eating; dishes hot (cooking) food fire, in the hands of the diners. Therefore, diners must understand how to eat hot pot in order to eat well.
1. hot, scalding in the pot.
The key is: first of all, to distinguish between various materials, not all kinds of materials are able to scalding food. Generally speaking, the texture of tender and crisp, instantly cooked material shabu-shabu: that is, the material clip good for hot (shabu-shabu) food, such as duck intestines, loin, liver slices, pea shoots, spinach, etc.; and a little denser texture, instantly not easily cooked, to be hot for a while, such as tripe, mushroom liver, beef slices, etc.; secondly, to observe the soup brine changes, when the soup brine boiling, constantly rolling, and soup brine on the grease is sufficient, hot food tastes good and can keep warm; again. To control the fire, the fire is too much, the food is old, the fire is not, it is raw; fourth, hot must clip stable food, otherwise fall into the pot, it is easy to cook old, cooked.
2. Boiling: that is, the ingredients into the soup to cook.
The key is: first of all, we must choose the ingredients that can be cooked, such as scallops, meatballs, mushrooms, etc., which have a tighter texture and must be heated for a long time before eating the raw materials; secondly, to master the fire, some cooked for a long time to cook loose, cooked.
3. The experience of eating hot pot should be meat first and then vegetarian.
Hot food soup must be boiling, to all dip into the soup hot food; secondly, like spicy flavor, adjust the spicy taste, the method is: like spicy people, can be hot food from the hot pot side of the oil; vice versa, from the middle boiling hot food; again is to eat hot pot, must be accompanied by a cup of tea, to appetite and eliminate food, to relieve grease, change the taste, to reduce the feeling of spicy.
4. Hot pot with Chinese herbs put in the frying pan
Use 10 grams each of Dendrobium, Ginseng and Medlar, wrapped in gauze. Put them in the hot pot and cook for 15-20 minutes, then remove the gauze bag and serve. It has the effect of nourishing yin and lowering fire, which can prevent the "fire" phenomenon induced by eating hot pot.
5. Put some vegetables or tofu in the hot pot
Vegetables such as spinach, celery, greens, green beans, etc. Tofu and its products, such as old tofu, phyllo, etc. The vegetables contain a lot of vitamins and chlorophyll, and tofu contains gypsum ingredients, which are cool in nature, and have the effect of clearing heat and fire and removing annoyance. You can prevent eating hot pot "on fire".
6. Add a little beer to the hot pot
Add 2 spoons of beer to the hot pot, which can make the hot pot soup mellow and flavorful, because beer is rich in a variety of nutrients, not only to balance nutrition, but also to prevent hot pot "on fire" wonderful method.
7. After tasting hot pot, eat some fruit
After eating hot pot, 20-30 minutes apart, eat some cool fruit, such as pears, apples, oranges, etc., can prevent "fire", but do not eat hot oranges.
IX. hot pot precautions
1. beef liver: beef liver should not be eaten with aunt fish; should not be eaten with vitamin C, anticoagulant drugs, levodopa, eugenol and phenelzine and other drugs.
2. beef (lean): beef should not be eaten with chestnuts, snails, brown sugar, leeks, white wine, pork.
3. Eating hot pot is mostly shabu-shabu, and meat is often infected with Toxoplasma gondii. Toxoplasma gondii infection rate in sheep is about 60%, in pigs about 20%, and in cattle 14%. Toxoplasma gondii is often hidden in the muscles of such infected animals, and the short heating of the hot pot does not eliminate it, which can lead to miscarriage, stillbirth or abnormality when eaten by pregnant women.
4. eating seafood hot pot should not drink beer.
Pregnant women are best to choose to eat hot pot at home, so you can not only control the taste of the soup, try not to be spicy or taste too exciting, but also to ensure that the food hygiene, of course, pregnant women eat less hot pot is good for the baby.
5. hot pot although delicious, but in eating hot pot to pay attention to health, pay attention to science. One should pay attention to the selection of fresh materials to avoid food poisoning. Two to master the fire, food if the pot is burned for too long, it will lead to damage to nutrients and loss of flavor; if you do not wait for the fire to boil to eat, and easy to cause digestive tract diseases. In addition, care should be taken not to roll soup to eat, or easy to burn the mucous membrane of the mouth and esophagus.
Pregnant women may experience vomiting and regurgitation during pregnancy, so the digestive capacity of the stomach is naturally reduced. When eating hot pot, if the mother-to-be has a poor appetite, she should slow down the speed of eating and reduce the amount of food to avoid indigestion and discomfort after eating.
X. the main ingredients used in hot pot
The ingredients mentioned here mainly refer to the main ingredients of hot pot, soup, dipping saucers, heating materials and some small tableware and utensils.
Spicy hot pot sauce is also called oil dish is generally a bowl of sesame oil, is to cool and remove the fire, not easy to get on fire when eating.
The main ingredients of hot pot is the raw materials cooked in the pot, according to the nature of the raw materials can be divided into seafood raw materials, river raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw materials products, etc., where the raw materials can be used to make dishes almost all can be used as the main ingredients of hot pot.
Hot pot soup, that is, the bottom of the pot, the most used is the red stock, followed by white stock (including sauerkraut soup). Red soup juice that is spicy soup, with thick soup and chili peppers, bean cloves, black beans, mash juice, rock sugar, salt, wine, a variety of spices and other boiling. The white soup is made from old hen, fat duck, pork bones, ham and elbow, lean pork, green onion, ginger and wine, etc. It is usually used in combination with red soup, but rarely used alone.
Dipping saucers are an indispensable part of shabu-shabu hot pot, including sesame oil, garlic paste, pepper oil, red oil, spicy sauce, Sichuan Qi, sauce, and leek. If you dip the main ingredients just out of the pot in the hot pot, it will lower the temperature of the hot ingredients and will not burn your mouth.
Pot base production
The bottom of the pot is heated to give full play to the various characteristics of the condiments. To adjust the taste of the hot pot base, you must make full use of the fat-soluble and water-soluble seasonings when heated, in order to achieve the "five flavors in harmony. This requires the correct control of the operation of the fire, the order of ingredients and simmering time, four or five kinds of flavor blend, the right proportion. Hot pot seasoning is an organic combination of various seasonings, five flavors and which contains a subtle relationship between the two, an overabundance of certain seasonings, will cover the flavor of other seasonings, resulting in a "noisy". Therefore, in the hot pot seasoning when a variety of seasonings to put the right ratio. Of course, the right proportion is relative, to master the salty and sweet, hemp and spicy these two pairs of hot pot taste dominant inherent contradictory relationship, hot pot base, salty is the main, sweet is set off the main taste, so that the pot base taste mellow and long.
XI. hot pot taboo matters
Menstrual hot pot attention
Menstrual diet: winter hot pot is taboo
Winter, hot pot is loved by women, but women's menstrual physiology is special, should avoid eating some food, otherwise it is easy to cause damage to the body, hot pot can eat, pay attention not to eat spicy, such as spicy hot pot. Be light, otherwise it is easy to cause dysmenorrhea, excessive menstrual blood and other diseases.
Points to note in the diet during menstruation:
(1) avoid cold, appropriate warm: Chinese medicine believes that the blood is hot, cold is stagnant. Menstrual period such as eating cold, one is hurt spleen and stomach hinder digestion, the second is easy to damage the body's yang, easy to produce internal cold, cold stagnation, can make the blood does not run smoothly, resulting in menstrual blood too little, and even dysmenorrhea. Even in the summer season, the menstrual period should not eat ice cream and other cold drinks. The diet should be warm to facilitate the smooth flow of blood. In winter, you can also eat appropriate food with warming effect, such as beef, chicken, cinnamon, wolfberry, etc.
(2) Avoid spicy and sour, preferably light: menstruation can often make people feel very tired, digestive function is weakened, appetite is poor. In order to maintain the nutritional needs, the diet should be fresh as appropriate. Fresh food not only tastes delicious, easy to absorb, and less nutritional damage, pollution is also small. Menstrual diet in food production should be light and easy to digest, eat less or do not eat fried, sour and spicy and other stimulating food, so as not to affect the digestion and spicy stimulation caused by excessive menstrual blood.
(3) meat and vegetables, to prevent iron deficiency: menstrual period supplementation of iron-rich and digestive absorption of food is very necessary. Fish and various animal liver, blood, lean meat, egg yolk and other foods rich in iron. High biological activity, easy to be absorbed and used by the body. While soybeans, spinach rich in iron in plants, it is not easily absorbed by the gastrointestinal.
Autumn hot pot taboos
Mistake one: a hot when three fresh
Performance: hot hot pot in a delicious clip up will be sent straight to the mouth, hot tongue numb forehead sweat shouting addiction, and the beautiful name: "a hot when three fresh".
The real damage: the oral cavity, esophagus and stomach mucosa can generally only tolerate a temperature of 50 ℃, too hot food, it will damage the mucosa, and the hot pot soup temperature can be as high as 120 ℃, take out that eat, it is easy to scald the oral cavity, tongue, esophagus and stomach mucosa. Some people who have recurrent mouth sores are prone to catching fire after eating hot pot, so their chances of having mouth sores are several times higher, or the original inflammation of the oral mucosa is aggravated. Repeatedly, this can lead to cancer of the esophagus. The most dangerous are those who suffer from precancerous lesions such as oral mucosal leukoplakia or lichen planus, and the high temperature of hot pot and the stimulation of seasonings can aggravate these conditions.
Correction: You should not be in a hurry to eat hot pot, the amount of food taken out of the hot pot should be small, and it is appropriate to enter after cooling down. Should do "rather shed three fresh, not too hot".
Mistake two: half-cooked is the most delicious
Performance: In pursuit of fresh, crispy and tender taste, food in the hot pot hot to eat.
Real harm: such a way to eat in addition to causing indigestion, hidden in the food bacteria, parasitic eggs will be swallowed with the food into the stomach and intestines, leading to disease. According to research, three serious parasitic diseases - trichinella, tapeworm and cysticercus - can be transmitted through hot pot. Unclean slices of pork and beef are likely to contain these three types of parasites. Although it is not certain that lamb contains trichinella, tapeworm and cysticercus, there have been reports of people getting trichinosis from eating shabu-shabu lamb. If you get parasitic diseases, you will have weakness, muscle pain, swelling, and sometimes a tingling sensation when your feet hit the ground. Correction: When eating hot pot, make sure to slice the meat thinly and burn it more, and when shabu-shabu pork slices and beef slices, make sure to shabu-shabu them before eating. Also, look for white, rice-like substances on the meat slices, if any, they may be cysticercus eggs.
Mistake 3: Mixing cold and hot food to "neutralize"
Performance: a bite of hemp, spicy, hot bite of frozen beer, which is the way many people like to eat hot pot, the beautiful name "neutral".
Real damage: hot and cold, the gastric mucosa is extremely unfavorable, easy to cause gastrointestinal diseases.
Correction: you should try to avoid drinking cold drinks when eating hot pot.
Mistake four: let the spicy come more fierce it
Performance: A mention of hot pot, and spicy and hot flavor assembly preferred, because the feeling of being spicy and sweaty is too addictive.
Real damage: spicy hot pot on the stomach and intestines of the killing power is not difficult to imagine. The spicy taste of hot pot is the first to stimulate the esophagus, then quickly through the stomach, small intestine, etc., seriously stimulating the mucous membrane of the gastrointestinal wall, causing stomach acid and flatulence, in addition to easily triggering esophagitis, gastritis, diarrhea is also inevitable. If you have constipation or hemorrhoids, you have to eat hot pot and be merciful. Otherwise, hemorrhoid patients are prone to relapse due to the stimulation of the sphincter around the anus by over-congestion, constipation patients will therefore be more "add blockage". The actual fact is that you will be able to get a lot more than just a few of the most popular and popular items on the market. In addition, after eating hot pot to drink more boiled water or strong tea to dilute the spicy juice, to reduce the stimulation of the stomach and intestines, so that the stomach and intestines will be more comfortable. Once there is any discomfort, hurry to drink some light drinks such as thin rice porridge or milk to protect the gastrointestinal wall.
Mistake 5: Hot pot soup base is good for nutrition
Performance: Drink up the finished hot pot soup base as "nutrition soup".
Real harm: Most of the hot pot soup uses high-fat substances such as pork, lamb and butter as the base, and mostly chili, pepper and pepper as adjuvants, which can easily lead to high blood lipids, gallstone disease, duodenal ulcer, mouth ulcer, gingivitis, hemorrhoids and other diseases when eaten in excess. In addition, the hot pot soup boiling for a long time, long shabu not change, the ingredients will be some chemical reactions, producing harmful substances. For example, porphyrins in meat and seafood are dissolved in the soup, and the high concentration of porphyrins in the soup, metabolized by the liver, will produce a large amount of nitric acid, causing gout, joint pain symptoms, and can seriously damage kidney function.
Correction: For shabu shabu and soup that are not finished at one time, they should be dumped. If it is placed in the copper hot pot overnight, do not eat, not only harmful to health, but also may cause acute poisoning of copper oxide.
Winter hot pot taboos
1. Spicy hot pot:
Too spicy hot pot will make the spleen and stomach digestive function dysfunction, endogenous dry heat and moisture, thus inducing hemorrhoids or hemorrhoid patients aggravated, constipation, blood in the stool, pain, hemorrhoid nucleus prolapse and other diseases.
In addition, spicy stimulation can also cause acute inflammation of the gastrointestinal tract and erythema, itching, dryness, flaking contact dermatitis symptoms, inducing gum swelling and pain, corners of the mouth erosion, lips dry and swollen pain and other uncomfortable symptoms. Suffering from chronic pharyngitis, stomatitis, gastric disease, ulcer disease, skin disease, hemorrhoids, anal fissures and frequent nosebleeds, gum bleeding, as well as those who belong to the "hot body", pregnant women, etc. Avoid eating.
2. Seafood hotpot:
Diabetes, hypertension, hyperlipidemia, gout patients, etc., allergic to seafood is contraindicated.
3. Fish head hot pot:
Although the fish head is rich in nutrients and tastes delicious, but the fish head is rich in blood vessels, it is easy to contain a variety of residual pesticides and toxic chemicals in excess of consumption, the toxic substances will be absorbed through the digestive tract and cause poisoning, dizziness and other symptoms, the serious "hot body" elements have phlegm fire, the early stages of the cold, taking laxatives, acute Tonsillitis, acute pharyngitis, acute rhinitis, acute bronchitis, liver disease and sore patients should not eat.
4. Vermicelli hotpot:
About 0.5% alum liquid is added to the vermicelli production process, which contains more aluminum. If you eat a lot of vermicelli, excessive intake of aluminum will accumulate in the brain, liver, spleen, kidney, thyroid and other tissues and organs.
Over time, it will damage the function of the central nervous system, causing symptoms such as abnormal behavior, intellectual disability, motor tremors and unresponsiveness, and may accelerate human aging and induce Alzheimer's disease.
5. mutton hot pot:
The lamb is warm and hot, so it is not suitable for people with "hot bodies" and those who have phlegm fire, those who are in the early stages of a cold or taking laxatives, and some chronic diseases such as hepatitis and other liver diseases.