What are the differences between the new hot pot and the old hot pot in terms of taste and base? Ple

Qingyou hot pot is particularly particular about the selection of materials, all the seasonings used are natural raw materials, especially the use of vegetable oil, abandoning the fragrant butter, the finished product is fragrant, the taste is natural, not spicy stomach after eating, not greasy, very healthy.

1. Chili pepper: Qingyou hot pot is not pursuing heavy spicy taste, so in the choice of chili peppers, the main ones are medium and spicy chili peppers, and Sichuan's Erjintiao chili peppers are the representatives of medium spicy chili peppers, which have thick skin, few seeds, red and bright oil. Before making the clear oil hot pot, the Erjintiao chili pepper is seeded, cleaned, boiled and other processes to make a fresh and spicy red glutinous chili.

2. Sichuan pepper: The best fresh green pepper should be selected, the fresh pepper is green, oily, and has a strong hemp fragrance, and then it is accompanied by refined glutinous pepper to make the spicy taste strong but not dry and spicy. Under the adjustment of the smooth taste of the clear oil, the numb, spicy, fresh and fragrant at the bottom of the pot are unified and harmonious when eating, and it is refreshing and not greasy.

3. Rapeseed oil should be used as the base oil, which is light in quality and moderate in fragrance.

The selection of high-quality raw materials, and the addition of Jiangjin green pepper with original flavor, and then put in a variety of seasoning spices, 100% of the best rapeseed oil, with the appropriate heat cooking, compared with the taste of the east, west, north and south of various places, after eating has a lasting aftertaste, spicy and refreshing new feeling. Clear oil hot pot is a new and healthy new type of hot pot. Three unique features of clear oil hot pot:

1.There is no smell on the body after eating, so you don't have to worry about changing clothes after eating hot pot.

2.Because its vegetable oil does not contain cholesterol, it is oily but not greasy.

3.It is more refreshing than traditional butter hot pot and has a longer lasting aftertaste.

The new one doesn't use butter, the old-fashioned hot pot uses butter, and the new hot pot is healthier.

Chongqing hot pot is based on butter and red soup. Each family has its own characteristics, and the one is the most delicious, and everyone's taste may not be the same.

As a native of Chongqing, I have always recommended old-school hot pot (the essential difference between old-school hot pot and new-school hot pot is that it is added or not. The old hot pot advocates no spices, relying on the quality and ratio of various ingredients and the heat to boil the fragrance, and the new hot pot advocates adding spices to boil, and will add more than 20 kinds of spices such as grass fruit, cinnamon, cloves, grass cardamom, meat buckles, etc., to match the fragrance of the hot pot with spices).

Referring to the experience of netizens on Zhihu, "My experience, is it better than the hot pot base, I want to see if the hot dishes are hot to the end and whether they are delicious, and whether there is butter fragrance (non-spice fragrance), authentic Chongqing hot pot and then after eating, there is a hot pot smell on the body, but it will soon disperse, if the sun can't dry the taste, it is a new hot pot with a lot of spices, I don't recommend it." There are also some hot pot bases, which are okay before the hot dishes, and they will be tasteless after eating for a while, and when you pour out the soup base after eating, you will feel a little clear soup and little water (out of oil)".

You can choose a few more hot pot bases, and then look at the ingredient list, there is generally a difference between adding spices and not adding spices, try it yourself and see if you like the taste.

If I recommend it, I recommend you try the red nine-nine hot pot base. This is my favorite one after eating all the way from various hot pot ingredients. One is that there are no spices, and the other is the willingness to use the ingredients (you can judge this by cooking hot pot a few more times).

It's delicious and not hot. It's just that some places are not easy to buy, and they are not sold in Chongqing supermarkets. Fortunately, there is *** on the Internet now, and they are basically purchased in ***.

If you don't compare, you don't have the right to speak, so you can sell several famous hot pot bases by yourself, eat them once, and you will know that one is the best. That's what I did!

A few days ago, the director was preparing to buy a bag of hot pot base in the supermarket and go home, cooking a pot of spicy hot pot to satisfy his cravings, who knew that it was difficult to be visa-free on the shelves of a long row of hot pot base materials in the supermarket!

I don't know how many friends have also faced such a "dilemma", dozens of bagged hot pot base materials are arranged on the shelves in an orderly manner, the packaging is bright red, and they are all written with authentic hot pot bases.

So the question is, are all so many purported authentic and delicious hot pot bases delicious? The director specially went to see more than 20 evaluations and hundreds of Zhihu netizens' topic participation.

It turns out that there are too many hot pot bases that have not been eaten on the market and can be named, and there are too many that cannot be named. Referring to the evaluation results of "Eat and Drink Laboratory", let's talk about what the best hot pot base looks like?

In order to ensure the relative objectivity of the evaluation results, the author does not add any liquid except adding water, and all the dishes are not stained with oil dishes and seasonings, so as to ensure the most intuitive display of the original flavor of the base.

And in the evaluation, the hot pot base is also divided into butter hot pot and clear oil hot pot.

In the evaluation of 11 kinds of butter hot pot bases, the most delicious Huangcheng Lao Ma butter base (although the director has not seen this kind of base), but most of the evaluators get the first high score from many aspects such as appearance, taste, smell, and texture after eating. It can be said that it is spicy and fragrant, and it is the most satisfying thirst for hot pot taste.

Even the famous Chongqing hot pot base, Qinma's butter base also has a difference of points, only becoming second.

Among the 8 kinds of clear oil hot pot base, the first place is Zhou Junji clear oil base, the appearance is red oil semi-solid, the peppercorn grains are clearly visible, the taste is relatively light, the hemp flavor is prominent, the taste is not greasy, and the aftertaste is long. The most important thing is that it is still very affordable, the price of 150g is generally within 10 yuan.

But in general, the base of the clear oil hot pot is still not as good as the butter hot pot in the feedback of netizens. Out of a limited number of 19 hot pot bases, an overall ranking was finally derived.

Although this ranking may not be in line with everyone's taste perception, through a large number of netizens participating in the topic discussion, the top hot pot base is indeed well deserved

In addition, Qiaotou, Mingyang, and Little Swan, who did not participate in the evaluation, are also hot pot bases that have a place in the hearts of netizens.

So in your mind, which is the best hot pot base on the market? ​

Hot pot base ingredients currently appear in hot pot restaurants such as bone thick soup base, fish soup base, chicken soup base, etc.

The bone soup hot pot base is fragrant and has high nutrients, which is helpful for people who are deficient in calcium; Fish soup base, fish, eye-brightening effect, fish soup has a tonic effect; The base of the chicken soup is clear and fragrant, and it is not easy to catch fire. There are also some hot pot bases specifically for women, such as pigeon soup bases, which have a yin-nourishing effect.

1. The first step of hot pot: boiling soup, although there is a soup cavity bottom seasoning, but it is absolutely not possible to drip directly with water! So every time I have to boil two pots of bone broth, why two pots?

One pot is used as a soup base, and the other pot is used to add soup! Hehe, so that the hot pot won't get lighter and lighter......

2. This is a big bone that has been boiled in an electric casserole for five hours, and it melts in your mouth, and the soup is white! Zhun Fan grinding shirt is ready to be used as the first soup base; There is also a pot of bone broth, which is made in an electric pressure cooker"Nutritious stew"function, boiled for an hour to make;

3. This is the soup base bought: spicy and non-spicy, ready to be made into the base of the mandarin duck pot;

4. Prepare the mandarin duck pot;

5. It is not possible to cook the spice directly at the bottom of the pot, you must fry it to be fragrant! Prepare green onions, ginger, garlic, and peppercorns, because I like the spicy flavor with a little numbness in it;

6. On low heat, add a little oil, put in Sichuan peppercorns, grab a small handful, and fry them over low heat to make them fragrant;

7. Put the sauce package in the spicy seasoning package and stir well;

8. Add two green onions, one garlic (cut in half), two slices of ginger, and stir-fry until fragrant;

9. Add spice packets and stir well.

Chongqing Yangtze River Old Hot Pot "is my life's work, I have been running this shop for more than 30 years, from when I was young, I put all my efforts into it, at the beginning it was still very "small", to now, it can develop into a big brand with more than 400 franchise stores in the country, which is also what I did not expect at the beginning.

In my opinion, the most important thing about hot pot is its taste, and only the taste of authentic Chongqing old hot pot is where the immortal soul lies.

My father used to be a stir-fry chef at a small hot pot restaurant on the edge of the Yangtze River. Since I was a child, I have been following my father to learn how to stir-fry hot pot bases. "The root of the hot pot base lies in the selection of materials, the materials must be selected well, if the materials are not selected well, the taste of the hot pot will definitely not be brought into play."

I always take my father's words to heart.

The spicy nature of authentic Chongqing hot pot must require Shizhu Chaotian pepper; The hemp of the hot pot must need Maowen Dahongpao, and the freshness of the hot pot needs Ganzi butter, which has a mellow and thick taste, and is the best choice for the bottom oil of the hot pot.

Butter boiling, oil temperature sixty percent, into Chaotian pepper, stone pillar red, and then fry over medium heat, at this time the heat control is particularly important, the fire is big, easy to paste, the fire is small, the color and taste of pepper pepper can not be revealed. Of course, the control of heat cannot be taught, it takes years of experience and delicate feeling to do it, this is the dialogue between the heart and the fire, the interweaving of numb and spicy, the blending of love and matter.

The selection and development of dishes is also very important, and the most basic dishes should be fresh, healthy, green and natural.

Falling in love with you step by step" is the signature dish of the old hot pot of the Yangtze River, which is deeply loved by the public diners. Although it seems to diners that this dish can be eaten after only a few minutes of cooking, in my opinion, it is the "painstaking effort" that I have spent several years and slowly pondering and researching, which is also the so-called "one minute on the stage, ten years on the stage".

Some people say: "Actually, this dish, to put it bluntly, is pork meatballs, nothing special except for a few roses."

In fact, "falling in love with you step by step" is very strict from the beginning of pork selection. Pork, be sure to choose Rongchang boar, eat more than 80% of the green fodder grown up of the boar, because of its long-term breeding in the mountains, the muscles of the pork are very tight, the ratio of fat and lean is almost perfect, so that the boar meat can feel fat but not greasy, fresh but not firewood, the meat is fragrant, delicious and juicy.

1. Cook fish in hot pot base.

Buy a tarpon of about 1kg (I personally prefer this, the taste is more delicate, the spines are not very fine, there are no spines in eating fish, in our opinion it is meaningless), kill it well, slice. You can't kill fish, you can't slice it, you don't have to be afraid, when you buy fish, the fish seller will get it all for you. Go home and wash it again, put the hot pot base into the water and boil, wait for the fragrance to come out, first put in the fish head and cook for about 5 minutes, you can put in the fish head and fish fillet, and then cook for about 3-5 minutes, put coriander and shallots, you can enjoy the deliciousness out of the pot.

2. Hot pot rice noodles.

Lazy hot pot rice noodles, why do you say that lazy people should be added in front of rice noodles? Because this one is really convenient to cook. Soak the rice noodles in hot water for half an hour, soak them softly, then wash them with water, boil the hot pot base like a fish, and wait for the fragrance to come out.

Put in the rice noodles, and after boiling, you can either remove the rice noodles or serve with some vegetable leaves. Pour in the hot pot base soup base, add coriander and shallots, and you can enjoy the delicious hot pot rice noodles. The same method can also be used to cook hot pot noodles.

3. Hot pot cooking.

People in Sichuan know that the difference between cooking and hot pot is quite big. Thanks to the hot pot base, you can also cook your own vegetables at home. Buy your favorite dishes, wash them, and wait until the hot pot base is fragrant, then you can put in the dishes, take them out after the dishes are cooked, put on the soup base, add coriander, shallots, millet spicy peanuts, etc., these are according to personal taste.