You can also eat happily at home, a pot of multi purpose steaming and stewing is all round, how to r

Eating hot pot at home, then choosing the right place to eat hot pot is very important, and eating hot pot at home can choose a room with good ventilationIn this way, you can open the window after eating the hot pot. When the window opens, the air flows, and the hot pot naturally disperses. Or leave the windows open all the way while eating hot pot.

In this way, there is basically no oil smoke, and the hot pot itself has relatively little oil smoke, so you can eat it at home with confidence.

If you are still worried, you can choose to eat in the kitchen, so that there is a range hood, and you can exhaust the fumes anytime and anywhere, so you have no worries at all! The key is that eating in the kitchen may not be too emotional, and a meal that was originally very happy may become very disappointing because of the problem of oil smoke, so that the gains outweigh the losses, and the meaning of wanting to eat hot pot is changed.

There is also a chemical way to remove odorsYou can go to the supermarket and buy an air freshener, so that after eating hot pot, you can simply spray a few times to remove the odor in the room in a short time. But I personally don't recommend using it, because I feel that the smell of air cleaner is also very pungent, not very good, and I feel that using too much is not good for my health.

If you still feel that it has a taste, put the three methods together, and it will definitely have an effectIf you are really worried about the peculiar smell, it is better to go out to eat hot pot, you don't need to prepare your own ingredients, you can eat when you sit down, and there is also thoughtful service, which has a sense of ritual of eating hot pot. Anyway, I don't want to eat hot pot at home, there are too many things to buy, and I really don't feel comfortable going directly to a hot pot restaurant to eat after tossing. In this way, there is no need to worry about the odor, and everyone is happy.

Open the window for ventilation, use an electric fan to the position of the window, and turn on the range hood to suck away the fume, these methods can effectively solve the problem of large fumes at home.

Go to the balcony and open the window. Use an induction cooker and drain less oil. If you always like to eat hot pot at home, you can install an exhaust fan on the ceiling of the dining table. (The perimeter is embellished with small decorative lights, which is also very beautiful).

You can go to the supermarket and buy an air freshener, so that after eating hot pot, you can simply spray a few times, which can remove the odor in the room in a short time.

Use an air freshener that removes the smell of oil smoke or odors.

Spray a few times in a room with the smell of oil smoke to get rid of the smell of oil smoke or odor after a while.

The soaked waste tea residue is dried and placed in the corner of the room, and the physical adsorption principle of tea is used to remove the smell of oil smoke.

You can choose to eat hot pot in a ventilated place, not in an enclosed room, such as a balcony. When eating, you can turn on the electric fan to help dissipate the air.

Be sure to turn on the range hood when eating, or we can choose to eat in the yard or on the open-air balcony, so that we will not be afraid of oil smoke, and there will be a picnic feeling, which is great.

Eating hot pot is a pleasure. We can eat on the balcony or in the kitchen, turn on the hood, and we can also choose to open the window.

Be sure when eating hot pot at home. Choose on the balcony.

Huangshanghuang, dry pots are similar to hot pots. There is also Yang Guofu, which is very similar to hot pot.

Hot pot-like delicacies are like casserole soup pots. These can be added to the dishes. The taste is similar to that of Huowa.

Similar to hot pot, there are strings of incense, as well as spicy hot.

Bowl chicken, spicy hot, oden, string incense, side stove.

Let me talk about the food in my hometown. I am a Hakka. There are many Hakka delicacies, such as stuffed tofu, stuffed bitter gourd, salt-baked chicken, plum cabbage button pork, sweet rice dumplings and so on.

The most famous delicacy in the Hakka region is stuffed tofu. During important festivals such as the Spring Festival, Dragon Boat Festival, and Mid-Autumn Festival, stuffed tofu is an indispensable dish for the Hakka people. I believe that many people have eaten stuffed tofu, but if it is not in the Hakka area, I am afraid it is difficult to eat authentic stuffed tofu.

The stuffed tofu that people order in city restaurants is often not authentic. Why? Because in order to save costs, merchants often stuff meat filling into tofu casually.

In this way, you will not be able to taste the crispy taste. Because stuffed tofu is very crafty, and it takes a long time. Let's talk about the process of stuffing tofu.

First, divide a square piece of tofu into two smaller pieces. Then the minced meat is prepared. The minced meat usually consists of pork belly, shiitake mushrooms, green onions, etc.

Put these ingredients on a plate and mix them together constantly, and finally form a decent meat filling. The tofu and minced meat are ready, and then the main event comes in. Use chopsticks to dig a pit for the tofu and put the minced meat into the tofu pit.

It seems simple, but it's not easy to do. If you use too much force, you will get through the tofu pit, and the meat filling will fall off. If it's too gentle, it's not only hard to stuff the minced meat, but it's also a waste of time.

Therefore, the craft of stuffing tofu is very particular. Don't look at it as troublesome, authentic stuffed tofu is delicious. It's definitely a specialty of my hometown.

Let's talk about sweet rice dumplings. Sweet rice dumplings are usually eaten during the Spring Festival. Before the Chinese New Year, the Hakka people generally steam sweet rice dumplings.

Unlike rice cakes, sweet rice dumplings are steamed and cut into slices and then fried in a pan. The deep-fried sweet rice dumplings taste particularly good. For the Hakka people who love sweet rice dumplings, "no sweet rice dumplings, no more than the New Year".

Of course, in addition to stuffed tofu and sweet rice dumplings, stuffed bitter gourd and salt-baked chicken are also famous. Compared to stuffed tofu, stuffing bitter gourd will be relatively simpler. Usually during the Dragon Boat Festival, they will eat stuffed bitter gourd.

As for salt-baked chicken, it is not a must-have dish for the New Year's holidays in my hometown, but the authentic salt-baked chicken is still very refreshing.

After eating so many delicacies, I slowly discovered that food is not only a dish, but also a culture.

Introduction to Sichuan hot pot, known for numb, spicy, fresh and fragrant, he is ** in the folk, sublimated in the temple, whether it is a peddler pawn, a dignitary eunuch, a literati and a farmer, or a red man and a green woman, yellow hair and drooping hair, its consumer groups cover a wide range of times, the number of per capita consumption is unattainable. As a delicacy, hot pot has become a representative delicacy in Sichuan and Chongqing.

The appearance of Sichuan hot pot was around the Daoguang period of the Qing Dynasty (1821-1851). After many researches, the real birthplace of Sichuan hot pot is the millet beach (now Gaoba No. 25 Factory) in Luzhou, a wine city, on the shore of the Yangtze River. The cookware is only a crockpot, which can hold water (soup), add various vegetables, and then add chili pepper and pepper to remove dampness.

At that time, the boatmen on the Yangtze River often stayed at Millet Beach (Millet Beach was a very modest wharf on the Yangtze River in Sichuan at that time). After the boatmen eat, the beauty is indescribable, so it spreads ten, ten spreads hundreds, and spreads at the wharves along the Yangtze River.

Chengdu hot pot: There is not much oil, the taste is not heavy, the oil is not so heavy, the taste is not numb, and there is even tomato red soup that is not the bottom of the spicy pot at all.

After many researches during the Daoguang period, the real birthplace of Sichuan hot pot is the Yangtze River, the millet beach in the wine city of Luzhou, and the soup is served in a can. Sichuan hot pot is known for its spicy and fresh fragrance, and the appearance of Sichuan hot pot was about in the Qing Dynasty.

Hot pot ** in Dog Bear Ridge!

Our National Park Service will report consolidated results for the full year ended this month.

From the ancient times with Bear Ridge!

Chengdu's hot pot is more delicate and pure than Chongqing, and it is a good example to understand Chengdu hot pot and see my mansion hot pot, and the bottom of the rapeseed oil pot is really a representative of the old Sichuan hot pot.

Well, the hot pot base is crispy and delicious, and the vegetables are mouth-watering.