After the hot pot ingredients are boiled, the lid should be covered or uncovered

If the lid is covered, the temperature of the hot pot base is generally about 80, if the lid is covered, the air with low temperature will be absorbed in the process of natural cooling of the base, so as to form water droplets on the lid, if the water droplets fall into the bottom material, it will cause sour and bubbles, so the hot pot base is generally open and cooled after being fried, and then cover the lid for fermentation the next day. Hope mine is helpful to you.

From the perspective of the list of ingredients and the production steps, it is best to open the boiled hot pot ingredients to cool.

First of all, regarding the ingredient list, different regions have different recipes and flavors for hot pot ingredients, but they usually include various spices, seasonings, chili peppers, butter, etc. These ingredients are fused together during the boiling process to create a unique taste and texture. If the lid is closed immediately after boiling, it may cause the flavor of spices and seasonings to not be fully released into the hot pot, thus affecting the taste of the hot pot.

Secondly, from the perspective of the production steps, the boiling of hot pot ingredients usually needs to go through several stages, including stir-frying, stewing, etc. In the stir-frying stage, the various ingredients in the hot pot ingredients need to be fully integrated together to form a uniform texture and taste. If the lid is closed immediately after the stir-frying is completed, the heat of the hot pot may not be dissipated, which will affect the temperature distribution and taste of the ingredients.

To sum up, after the hot pot ingredients are boiled, it is best to open them up and cool them. This allows the flavors of spices and seasonings to be fully released into the hot pot, and at the same time, the temperature of the hot pot ingredients can be evenly distributed. Of course, if you need to preserve the hot pot ingredients, you can wait until they cool and put them in an airtight container to avoid bacterial contamination.

Hello Kiss is happy to answer for you, it is recommended to cool the boiled hot pot base a little, and then close the lid to prevent dust and impurities from the outside from entering. At the same time, the lid can also maintain the liquid temperature of the hot pot base, making it easier to store and use. It should be noted that before Lu Burying Sui covers the lid, make sure that the hot pot base has been completely cooled to avoid moisture inside the lid, which will cause the hot pot base to deteriorate.

In addition, when storing hot pot bases, it is necessary to choose a dry, ventilated, and dark-protected ground recipe to extend its shelf life.

If it doesn't take more than half a month, you can use it.

After the hot pot base is opened, it can be placed in a cool place at home or in the refrigerator. It can also be put in a plastic bag, sealed, and put in the freezer compartment of the refrigerator to freeze into ice cubes, which can be stored for a long time. But pay attention to the time, it is best not to be practical after more than half a month, and the hot pot base also has a shelf life.

After a long time, a large number of harmful substances will be generated in the soup, which will have an impact on people's health after eating.

One day. It is best to eat the hot pot base after opening, and do not leave it for a long time, which is easy to breed bacteria. The raw materials used to make the hot pot base are: butter, clear oil, lard, chicken fat, green onion, ginger and garlic, tempeh, rock sugar, various spices, bean paste, and Ziba chili.

There are many hot pot base recipes on the Internet, and the production method is similar, but the amount of each ingredient needs to be controlled.

How to eat the hot pot base: 1. Put the hot pot (soup pot can also be used) on the fire, add 1500-2000 grams of boiling water, and open the oil bag and seasoning bag and put it into the pot. You can also put in an appropriate amount of fresh ginger slices and green onions, boil over high heat and simmer for more than 10 minutes, you can open the shabu-shabu without dipping sauce.

2. This package is only for four people to eat shabu-shabu, more than five people are recommended to buy two bags together, the taste is better, when the two packets of oil packets and a packet of seasoning packets are put into the pot, please taste the saltiness and then use another packet of seasonings in moderation.

3. This product is suitable for eating all kinds of beef and mutton meat, fish, seafood, mushrooms or vegetables. If you want to taste the soup, you can take the soup in a bowl after boiling and taste it slowly.

1. If you don't finish eating the hot pot base, you can put it in the refrigerator for refrigeration.

2. But remember to seal the hot pot base thoroughly before putting it in the refrigerator.

3. After opening, the hot pot base may contain a lot of bacteria, and the oil content and salt content in the hot pot base are very high. Bend only.

No. When cooking a hot pot, the base and water are placed in the pot together, and the ingredients can be added after heating and boiling; You can also add water to boil some of the ingredients and the hot pot base.

Ingredients: hot pot base.

Garnish: green onions, ginger, garlic, chili, various greens, frozen balls, noodles to taste.

Method: 1. Put the green onion, ginger and garlic pieces in the pot, and add a little chili pepper.

2. Evenly roll a circle of vegetables and frozen balls.

3. Put in the bottom of the hot pot and the section of the hole.

4. Add a little sweet sauce.

5. Put the noodles and add an appropriate amount of water to the pot.

6. Put it on a heat source, bring to a boil over high heat, and the ingredients can be eaten after cooking.

In fact, it feels like it's almost the same whether it's open or not, and the hot pot restaurants here in Chengdu are directly put on some hot pot bases to fry.

It's best to put it at the beginning.

1. Wash all kinds of game raw materials, slice them into neat slices (willow leaves), and stack them on the plate. Quail eggs are cooked, peeled and divided into 2 small plates. Wash seasonal vegetables, remove roots and old leaves, and cut into thin strips or segments (sauerkraut is appropriate:

Shredded, the mortar should be cut into sections), divided into 4 plates 2, the clear soup is put in a small soup pot to boil, with Shao wine, refined salt, monosodium glutamate to adjust the taste, skim off the foam, and then pour into the hot pot. Add red-hot charcoal to the hot pot and serve it on the table. 3. Gather all kinds of sliced game raw materials, quail eggs, seasonal vegetables, and condiment dishes next to the hot pot, and let the eaters eat them at will.