Chinese hotpot summary,Which one is your favourite?

Hotpot, China’s original cuisine, has a long history and is a suitable food for all ages. According to the professional research, in the spring and autumn period and the warring states period, there was hot pot, and in the song dynasty, hot pot’s eating method is very common in the folk. As one of the most popular foods nowadays, how much do you know about Chinese hotpot? How much do you know about the specific classification of hotpot? Today, I will give you a brief introduction of the types of hotpot you like.
In China, hotpot is mainly divided into six categories: beichuan, sichuan, guangdong, yungui, jiang and zhejiang, etc.

North style hotpot is divided into six categories:

1. Old Beijing hot pot

2. Inner Mongolian sheep hotpot

3. White meat hotpot in the northeast

4. Shandong feiniu hotpot

5. Scorpion hotpot

6. Mutton soup hotpot

Sichuan hotpot is the most common type of hotpot, which is divided into four categories:

1. Chongqing hotpot

2. Sichuan hotpot

3. Fish head hotpot

4. String of incense sticks

The guangdong department is mainly divided into:

1. Seafood hotpot

2. Porridge hot pot

3. Bean scooped hotpot

4. Chaoshan beef hotpot

5. Pork belly chicken hotpot

6. Calcium bone-beating furnace

Yungui refers to the hotpot in yunnan and guizhou, mainly divided into:

1. Sour soup fish hotpot

2. Black goat hotpot

3. Vinegar spareribs

4. Yunnan flavor hotpot

5. Mushroom hotpot

The hotpot in jiangsu and zhejiang is mainly light. Mainly include:

1. Chrysanthemum hot pot

2. Local pot

3. Assorted hot pot

4. Eight raw hotpot

5. Fresh hot pot

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The recipe of tomato pot base:

Ingredients: 
5 tomatoes, Chinese wolfberry, mushrooms, 1 bag of tomato sauce, a little salt, a little bit of cinnamon, a little ginger, a little ginger, a little garlic

Practice steps:
1. Chop the shallots ginger, garlic to the end. Cut up the tomatoes. Make a pan of hot water.
Heat a hot pot with a little oil and add the garlic and ginger garlic and stir-fry the aroma. Switch to a small fire, add tomato sauce, and cook for about 2 minutes. Add the tomatoes and cook for 5 minutes without stirring.
3. After the tomato is Fried into a paste, heat the water and add the shiitake, goji and osmanthus, and cook for about 15 minutes. Season with salt. Finally, in the induction cooker, the soup can be boiled and rinsed with meat and vegetables.
tips
The meat and dishes that have been rinsed with tomato soup are very fresh.
Stir fry tomatoes and tomato sauce to avoid frying pan.
Through the understanding of the practice of tomato pot bed charge, at the time of making tomato pot bed charge, can according to the above steps, but before the tomato pot bed charge, it is important to note that the base production cannot too much, right amount to make the best, because this hot pot bed charge is difficult to save.

Cooking Method Of Bronze Chafing Dish

Mutton hot pot: 
According to legend, Mongolian army has a cooking method, so it is known as "Mongolian hotpot" abroad, which is quite a hot pot with Beijing characteristics. It's a copper pot that burns charcoal. The way to eat it is to eat the lamb (and later beef, etc.), vegetables, tofu and other ingredients. Because mutton heating is easy to cook, but the heating time will be hard, so it is good to use boiling water for a short time.


Pickled cabbage white meat pot:
The main material is sour cabbage and pork, it is the custom of manchu people in the qing dynasty, popular in northeast China, and then spread to Beijing. The way to eat it is to use a copper pot with a charcoal fire, and boil sour cabbage and high broth to the bottom of the pot. White meat is cooked with a rinse.

Preserved ham sausage pot:
The main ingredient for Sichuan flavor sausage, bacon, supplemented by white cabbage, spinach, cabbage and other vegetables and all kinds of mold, can also according to personal taste, gradually add tofu, bean curd cake, black fungus, dry flower, rice noodle, kelp, etc., ate and add, the flavor of a special skill. Especially in the cold winter, during the holiday, the family sit in a circle, eat hot pot, while heating, chatting, it really is the heat of the heat, the joy, enjoy the life.

Different Hot Pot In Different Country.

Hotpot is delicious, not only in China, but also in many countries.
For example:

1.Japanese hoe-tock pot: 
The main ingredients include beef slices, shrimp, chicken slices, fish fillets, pork slices, pork loins, etc. The ingredients include fans, spinach, Beijing cuisine, onion and so on. It is usually cooked in a saucepan. When the oil is hot, pour into the Beijing cuisine, onion slices and stir fry until it is mature. Then add the various ingredients of your favorite ingredients into the pot. Eat half, then add fresh soup and seasoning, and rinse the main ingredients in the fresh soup.

2.North Korean pickled cabbage white meat hot pot: 

Heated with charcoal fire, gao tang is the seafood soup, its sour dishes are famous, white fat meat is pork belly, and then with blood sausage, clam, etc., the method is more primitive, but very yummy.

3.Korean stone fondue: 

The bottom of the pot is chili oil, chili powder, topped with meat slices and fat chicken, it's very spicy.

4.Indonesia Curry hotpot: 

Curry ingredients is native to Indonesia, curry leaves, coconut powder and spices, rinse with fish, prawns, chicken, beef, bottom of the pot with rice noodles soak juice, have all suck juice of refined taste.

5.Swiss cheese fondue: 

Put the cheese in a pot, boil into liquid, add white wine and fruit wine, eat with fork put French bread in the cheese in the liquid in the pot, after waiting for cheese into bread, ready-to-eat.

Steam Hot Pot--CENHOT

Steam pot to eat two steps, and the general hot pot a pot of the way completely different. First put the bottom of the pot into the bottom of the compartment under the pot placed under the micro-steam host through the outlet pipe for the pot input steam, through the microcomputer controller to adjust the required temperature. When the temperature to 100 degrees, you can seafood, vegetables and other staple food into the compartment rack steamed, the process of staple food completely without any spices, but no general use of the hot pot of fountains, according to your taste only need to Steamed ingredients picked up dipped in a special sauce can be, so that both the original ingredients and taste of the ingredients, and do not have to worry about eating hot pot full of smell.

◆ safe and environmentally friendly, innovative fashion: no gas at the table, no flame at the bottom of the pot, no need to burn, no induction cooker, no smoke smell, air flow is good, no pollution to the environment.

◆ safe diet, health Yang Shen: steam cooking, authentic, fresh and delicious, nutrition is not lost, clean and sanitary.
◆ new and innovative, energy efficient: steam heating, cooking function, pot soup concentration always keep the same, no paste pot, non-stick pan, will not burn food, after eating is not lit. Also known as the four seasons diet hot pot, change the traditional, protect the health.