The hot pot made by yourself is believed to be more than the hot pot in the city

In fact, it is mainly based on personal preferences Buy a pack of hot pot base in the supermarket A pack of hot pot dipping sauce I am pairing it with some chopped green onions, coriander, leek flowers, bean paste, chili sauce, sesame sauce and the like The condiments of this hot pot are basically all In fact, personal tastes are different So the method is not the same You can also buy a chicken rack without any hot pot base (that is, chicken steak is full of bones and very little meat, super cheap) Add some water to cook a pot of soup You can also make soup for hot pot People who like light can do this The same is true Use duck racks, beef and mutton, etc Mainly for flavor.

The soup and dipping sauce for the hot pot are ready, and now all that's left is to eat.

First of all, I personally recommend that the meat be eaten first, and the reason is the same as just using chicken racks to make hot pot soup, mainly to enhance the flavor, under normal circumstances, it is mutton, if you don't like to eat mutton, beef and pork can also be.

Then there are all kinds of frozen foods such as meatballs, shrimp balls, crab sticks, beef balls, etc., etc., and there will be a lot of them in the supermarket, so you can choose according to your taste.

Secondly, things like kelp shreds, tofu skin, tender tofu, oyster mushrooms, enoki mushrooms, and Sichuan noodles are also relatively common, and the key depends on what you like to eat.

Of course, green cabbage is essential, spinach, oil, lettuce, cabbage, Shanghai greens, yellow cabbage, etc. can be chosen at will.

Finally, if you don't have enough to eat, you can buy another piece of braised noodles or ramen noodles, and if you don't want to bother, you can buy somen noodles as well.

I said a lot of the above, in fact, I personally think that there is no fixed match for hot pot, the key depends on what you like to eat, and then there is one point that the soup is more important, if it is simple, you can buy the supermarket hot pot base directly, and there are all kinds of flavors.

I don't dare to say that I am a foodie, I can only say that I love to eat.

It still depends on which one your own taste is more inclined to be the most reliable.

Traditional hot pot is just a simple eating and drinking, and there is not so much elaboration.

The consumption of hot pot in the market is more flexible, and the dishes are served in smaller portions. 2-3 people can also eat a variety of dishes.

Traditional hot pot is just a simple eating and drinking, and there is not so much elaboration.

The current hot pot industry is still relatively popular in the catering industry, and the market hot pot is only a series of hot pot, while the traditional hot pot is a broader word, including many hot pot series.

This is mainly because the hot pot in the market is more down-to-earth, and the traditional one is more advanced.

In fact, there is no difference in essence, but the environment has changed.

There are three main differences between market hot pot and traditional hot pot:

One is the size of the store, the general traditional hot pot store is larger, mostly with large tables, and many people dine. The market hot pot is closer to the life of residents, the store is moderate, and most of the small table gatherings of 4-6 people are the mainstay.

The second is that the traditional hot pot dishes are large in portions and high, while the market hot pot is a small dish like our Chen Yanhong, the unit price is low, and diners have no pressure when ordering, and they will not waste.

The third is the dining atmosphere, the traditional hot pot is generally neatly decorated but lacks the elements that young people like, and there is no special experience for dining. The Chen Yanhong market hot pot is characterized by restoring the well flavor of Chengdu in the era, and the hard and soft decoration of the restaurant has made a full sense of experience, making the dining experience very relaxing and stress-free, which is very in line with the preferences of young people. In particular, Chen Yanhong's "special small plate dishes" not only allow couples to order food "stress-free", but also conform to the current social atmosphere of advocating that CDs are not wasted.

Market hot pot is a very popular hot pot, which is convenient for everyone to eat, but the traditional one is different.

In fact, the ingredients and the base materials are different, in fact, they are all the same.

Chongqing hot pot contains many characteristics of urban hot pot, and it also has its own exclusive recipe added to it, so that the aroma of hot pot is overflowing, and the spicy taste is full.

Because Chongqing's hot pot is very famous, and the bottom of the pot is very spicy, with a special pot bottom. It was especially delicious.

Because the taste of Chongqing hot pot is eaten with people from many regions, and everyone likes it very much.

There are many kinds of hot pot bases, such as chicken soup, beef bone soup, tomato, mushroom soup, and fish soup. You can stew whatever meat you like into soup, and then add an appropriate amount of salt and chicken powder seasoning. Like the base of the thick soup hot pot bought in the supermarket, it is also made of concentrated meat and bone broth.

Chicken stock pot base

Choose half a three-yellow chicken with less oil, or two chicken racks, chop them into pieces, soak them in water for half an hour, wash them and set aside.

Boil cold water, add chicken, put two ginger slices, two green onions, blanch a spoonful of cooking wine for 1 minute, remove and clean.

In another wok, over medium-low heat, add a small amount of base oil, 2 ginger slices, and a few peppercorns to stir until fragrant, which can remove the fishiness.

Add the chicken pieces and fry until slightly yellow, turn on high heat and pour in a pot of boiling water, 8 grams of salt, 5 grams of chicken powder. Then transfer to a saucepan and simmer for 40 minutes.

The reason for stir-frying with oil first is to make the chicken broth whiter and thicker. If you use this soup base and then add the hot pot base, the amount of salt and chicken powder should be reduced by half. <>

Beef bone soup base

After chopping the beef barrel bones, wash them, directly use them in a pot under cold water, and add green onions, ginger slices, star anise, bay leaves, and cooking wine to remove the fish.

After the water boils, turn to medium-low heat and simmer for 2 hours, skim off the foam halfway, and then add 8 grams of salt, 5 grams of chicken powder or beef powder.

Making beef bone broth is similar to chicken broth, but you only need to simmer the bones for a longer period of time.

Tomato soup base

Blanch the washed tomatoes in hot water, peel them, cut them into small cubes, prepare a few slices of ginger, two green onions, a few garlic grains finely chopped, and a pot of chicken broth.

Heat a little more oil, add ginger slices, green onions and stir-fry until fragrant, turn to high heat to heat the oil, then pour in diced tomatoes, 5 grams of salt and garlic, keep the heat and stir-fry, fry the tomatoes until there are no large particles.

Pour in the chicken broth, which can be made using the previous method. Bring to a boil until the tomatoes are blended into the soup.

The bottom of the mushroom soup pot

You can choose to mix dried tea tree mushrooms and shiitake mushrooms at the bottom of the mushroom soup pot, wash them, put them directly into the water to simmer the mushroom soup, and then add salt and chicken powder to taste.

You can also put some angelica in the mushroom soup to increase the fragrance, and the wolfberry can be decorated, which can also nourish the yin and reduce the fire.

The mushroom soup pot base also belongs to the health pot bottom, and this mushroom soup base is very suitable for people who eat hot pot and are easy to get hot. In addition, tea tree mushroom has the effect of reducing fat**, lowering cholesterol, etc., and is beneficial to the body, cardiovascular and cerebrovascular aspects. <>

Conclusion: The normal butter hot pot base can be directly prepared with the hot pot base, or you can use the beef bone broth and the butter hot pot base to prepare together, which is made in many hot pot restaurants. If you are not sensitive to the fishy smell, you can also try to make a fish hot pot, but it is best to use silver carp head, because there are fewer times, you can put more white pepper and dried ginger in the fish hot pot to remove the fish.

Many people like to eat hot pot very much, especially when making spicy and spicy hot pot, they generally choose to put some stock in the pot, and then put in some hot pot ingredients they like, then put some chili peppers, put some chili peppers, put some chili peppers, and then put some green onions. Then, put some fresh fragrance powder and adjust the flavor

If you usually make your own hot pot at home; The base is the favorite of spicy chicken; The restaurant orders hot pot with clear soup pot base or sauerkraut beef hot pot and then let's start talking about our favorite ingredients - first of all, since the name is mutton-shabu, my favorite ingredient must be mutton!

The bottom of the hot pot is different, there is a spicy pot bottom, a slightly spicy pot bottom, a mushroom soup pot bottom, a tomato pot bottom, if it is a spicy pot bottom, it is to add dried chili peppers and other seasonings after boiling oil in the pot, and wait until it solidifies after boiling.

The base of the hot pot is made of special hot pot, and each house has its own secret recipe for the base ingredient, which is made with butter and chili peppers.

Bottom of the soup pot.

The ingredients are simple and the soup is fresh and fragrant. Add boiling water to the pot, add sliced green onion and ginger, two star anise, some Sichuan pepper, sea rice and seaweed, add two spoonfuls of salt and monosodium glutamate. If you want to eat nourishing clear soup, add some Chinese yam, wolfberry and jujube.

The reasons are as follows: the ** of hot pot in the market is about 70 to 80 per person. Market hot pot is 30 to 40 yuan lower than traditional hot pot.

Since the consumption of market hot pot** is lower than that of traditional hot pot, this means that more people may choose market hot pot, so the audience of market hot pot will be wider. However, the investment in traditional hot pot restaurants is very high, and many hot pot restaurant brands cannot be opened without a few million. The market hot pot is different, you can open one for hundreds of thousands.

Therefore, the market hot pot has the characteristics of "hot pot quality, skewer mode".

Hello, I'm glad to answer your question, "Which is more popular, traditional hot pot or market hot pot" has been queried: Market hot pot is more popular. Here's why:

The ** of the market hot pot is about 70 to 80 per person. Market hot pot is 30 to 40 yuan lower than traditional hot pot. Since the consumption of market hot pot** is lower than that of traditional hot pot, this means that more people may choose market hot pot, so the audience of market hot pot will be wider.

However, the investment in traditional hot pot restaurants is very high, and many hot pot restaurant brands cannot be opened without a few million. The market hot pot is different, and hundreds of thousands of reeds can be opened. Therefore, the market hot pot has the characteristics of "hot pot quality, string hole enlightenment mode".

Which category is more popular, market hot pot, string of incense hot pot, and barbecue?

The skewer incense hot pot is more popular with the public.

Summary. Hello, I will find out that the market hot pot is more popular, because 1. As a category that stands out among the old hot pots, the dining environment and eating methods are closer to the people. 2. The market hot pot is closer to the alley life, the store area is not too large, and the decoration style in the store is mainly based on small tables, chairs, and small benches, giving consumers the impression of a small number of people, in contrast, the cost of the market hot pot restaurant will be lower.

Hello, I will find out that the market hot pot is more popular, because 1. The market hot pot is a category that stands out among the old hot pots, and its dining environment and eating methods are closer to the people of Minsou. 2. The market hot pot is closer to the alley life, the store area is not too large, and the decoration style in the store is mainly based on small tables, chairs and small benches, which gives consumers the impression of a small folk style, in contrast, the cost of the market hot pot restaurant will be lower.

Market hot pot is a general term for a type of hot pot distributed in the streets and alleys of the city, close to the life of local people, and inheriting the characteristics of local traditional cuisine. The market hot pot is the fusion of urban citizen life culture and food culture, is a kind of food close to the life of ordinary people in the streets and alleys of the city, using a simple cooking method, using the pot as a utensil, burning the pot Wu Songqi with the hot cavity Lingyuan, boiling with water or special soup to cook the food in the way of cooking the cherry calendar, the hot pot is hot and hot, spicy and light are different.

Which category is more popular, market hot pot, string of incense hot pot, and barbecue?

Hello Hedong lead, pro-skewers are more popular because of the diversity and cost-effectiveness of skewers. A good pot is generally a dish, and a skewer is a signature dish, and you can take more if you want to eat what you like to eat, but the hot pot will not work. You can eat hundreds of dishes at a time, and there are only 20 kinds of hot pot at the top.

The unit price of skewers is also generally lower than that of hot pot, so it is favored by the public. And the barbecue is only suitable for summer, and no one eats it in winter.

1. There is no need for a chef, and the technical threshold is low.

2. The taste is controllable and can be copied in large quantities. Standardized production processes can be realized.

3. It tastes good, and can be adjusted at will at low cost according to personal taste, taking care of everyone's taste.

4. The cost of ingredients is low, and there is no restriction of seasonal effect.

Season: 1 kg of lard, 1 kg of ginger, 400 grams of green onions, 1000 grams of dried chili peppers, 500 grams of soybean paste, 200 grams of tempeh, 1 kg of salad oil, 4 kg of butter, 2 kg of rapeseed oil, 150 grams of Jinyang pepper, 200 grams of white sugar, 200 grams of wine beans, 200 grams of soybeans, cigarette pepper is the main basic material to improve the color, the dosage of Pixian bean paste should not be too much, preferably no more than 20% of dried chili peppers; Because if there is a lot of Pixian bean paste, it is easy to stick to the pan during the frying process, resulting in burning, which will make the oil and soup darker and darker, the color is not good enough, and the taste is also bitter.

Although the hot pot looks similar, the Kada family still has its own secret core recipe, which is mainly reflected in the different combinations of oils and spices, as well as the amount of pepper, pepper and watercress used during the frying process, which will produce different effects in order to form their own different tastes: lead, fatty meat, beef and mutton, fresh and sweet fish, shrimp and seafood, crunchy, soft and refreshing mushrooms, green vegetables, soup tofu skewers, handmade fresh king sauce meatballs, sesame sauce from the north, spicy oil from Sichuan, oyster sauce and tea sauce from the south.

However, if you want to fry the raw materials of the hot plate at home, you not only need to master the technology of the raw materials of the hot plate, but also need to buy a large number of various raw materials. These ingredients are rarely used in our usual cooking process. For example, dozens of spices.

The best hot plate drinks are green tea, vegetable tea, and protein drinks. Compared to fruit drinks and yogurt, protein drinks are best consumed before meals. They can provide carbohydrates that help protect the stomach and intestines.

Tea drinks can be used to eliminate fire and highlight the taste of hot pot; Plant teas such as chrysanthemum tea and winter melon tea do not contain calories and can clear fire.

Before frying, cut the spices into two inches and put them in hot water for about 20 minutes, then pour in the pepper. Prepare two frying pans. Place 9 samples (watercress, green onion, ginger, fermentation broth, 25g crushed garlic rice, dental vegetables, tempeh rock sugar) on one sample and mix well.

Add three kilograms of butter to a boil in another saucepan, then add the salad oil and heat to 7-8%.