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— Table of Contents —
【Nutritional value of hot pot】
Cooking is healthier
The ingredients are diverse and nutritionally balanced
The sauce is controllable, reduce salt and oil
【Hot pot is common in variety.】
Meat Food Ingredients and Calories】
【Precautions for eating hot pot】
Try a light pan bottom
Do not drink broth
Adjust the cooking order
Cautions Raw Material Safety
Drinks are mixed in perfectly
Friends, how many hot pots have you eaten during the Spring Festival holiday?
In the cold winter, in order not to make the stomach cold, people everywhere invariably invented a hot pot - light the stove, surround the pot, you can always keep the steaming heat.
It is said that the copper pot shabu lamb was originally a supply on the northbound expedition, and the Chongqing hot pot was originally the creation of the dock porters to eat the stomach of the offal and offal in the river breeze and drive away the cold with spicy stimulation.
Even in less cold areas in the south, there are Chaoshan people who beat meatballs with their hands with clean water, and Hainan people who unload coconuts and kill chickens to fill the stomachs of a table of people.
In addition to steaming heat and reunion warmth, the hot pot can also eat nutrition while satisfying the desire for food, and even if you eat it every day, the nutritionist says it is good!
The nutritional value of hot pot
| Cooking is healthier
From the perspective of processing methods, hot pot is very advantageous, after all, hot pot is essentially "boiling everything in boiling water", and then eating immediately, relatively fresh.
Although boiling destroys more heat-sensitive vitamins than stir-frying, the generally fried dishes are not eaten immediately, and if you wait a little longer, the nutrients will still be destroyed.
The temperature of boiling is up to 100 ° C, and it will not produce harmful substances such as acrylamide like frying and high-temperature roasting, and from this point of view, the hot pot is still good.
| The sauce is controllable, reduce salt and oil
Although hot pot restaurants often have dazzling sauce stations, if it is a hot pot with a heavy soup base, it does not actually need too much dipping sauce.
For soup bases with oil in themselves, dry saucers are more recommended than oil saucers from the perspective of controlling heat. If you are afraid of spicy, you can dip it in some vinegar.
If the soup base itself is relatively light, it is not recommended to mix all kinds of sauces. A lot of oil and salt are added to the production process of various sauces, and if you covet all kinds of sauces, it is obvious that the total amount of sauce will be too much.
Theoretically, after cooking the dish, the undiluted seasoning only needs to be dipped a little to have a strong taste. You may wish to put the dipping sauce relatively small, the overall intake is a little lower, and it can also be tasteful.
Rather than all food having the same taste, it may be better to feel the true flavor of different ingredients.
| The ingredients are diverse and nutritionally balanced
I believe that hot pot lovers have a deep understanding, even if one person eats a small hot pot, it is easy to achieve diversification of ingredients and achieve nutritional balance.
Fish and shrimp aquatic products and various soy products can supplement protein. Animal offal such as pork belly and duck intestines can also replenish minerals.
Including whole blood products, the nutritional value is also very high, which is very meaningful for women, which is low in fat, high in protein, and iron is easily absorbed by the human body.
Mushrooms have a high content of glutamate, delicious taste, and contain certain vitamin D and dietary fiber, which is also a good ingredient for hot pot.
Scalding vegetables with high water content in a broth pot not only balances the greasy taste of meat, but also balances nutrition. Green leafy vegetables such as oil wheat vegetables, artemisia annua, and pea seedlings are all good choices.
Starch-rich ingredients such as potatoes and corn can be used as a substitute for staple foods. Of course, if you prepare another staple food, coarse grains and miscellaneous beans are more recommended than polished rice and white noodles.
However, hot pot balls, surimi products, etc. are also the most seriously "black", and some rumors even say that they are all "chemicals" and there is no meat, which makes people want to eat but dare not eat. Is this really the case?
Hot pot with a variety of meat food ingredients and calories
Take the common fish balls, fish cakes, fish cakes, fish tofu and other surimi products, the specific number of fish meat, there is no rule.
The most common implementation standard for such products is the industry standard "Frozen Surimi Products" (SC/T 3701-2003), which stipulates that the starch content in the product ≤ 15% (except for the simulated crab meat, the starch content is ≤ 10%), and does not stipulate how much surimi should be put.
However, if the manufacturer adds a lot of fish, it will often be marked.
As for the problem of additives that everyone is worried about, as long as they are used within a reasonable range, there is no problem.
Each food additive has undergone rigorous toxicological experiments, and the safe dose obtained, which must be changed to one-tenth or even one hundredth of another, is the amount that is allowed to be added to the food, in fact, a variety of problems of eating together have been taken into account, and the limit is very conservative and strict.
And as consumers pay more and more attention to food safety, the more related brands pay attention to the use of real materials, I counted a variety of hot pot common meat on a treasure sales of the top brands, ingredient list the most common combination here:
But it should be noted that the main ingredients are no problem, does not mean that you can shake off and eat, there are still some precautions.
6 precautions for eating hot pot
| 1: Cook the balls for a while
The structure of the pill food causes heat to spread from the surface to the center is actually very slow, and some people see that the balls float up and rush to catch, which is actually not safe.
The Jiangsu Center for Disease Control and Prevention did a measurement and found that the frozen balls could float up in about 2 minutes under the boiling hot pot, but the center at this time was only 45.4 ° C, and it was re-put into the boiling pot for 5 minutes, and the central temperature exceeded 70 ° C. Only after the core temperature is higher than 70 ° C, most of the pathogenic bacteria can be killed. [1]
Therefore, when you cook the balls, even if they have floated up, you have to wait another 5 minutes before eating.
| 2. Try a light pot bottom
In addition to recommending that you choose a simple dipping sauce, it is also recommended that you try a lighter pot bottom, such as the coconut chicken mentioned earlier.
Even the soup of seafood, rhizomes and mushrooms is sweet enough in itself.
The thick oil in the butter hot pot is naturally not conducive to cardiovascular health, and the nitrite content in the refreshing sauerkraut pot is not low, and it is not recommended to eat it often.
| 3, do not drink broth
Most of the nutrients of the meat cooked in the soup are still in the meat, and the legendary and nutritious broth is full of fats, nitrites and purines. The original soup cannot be "transformed" into the original food, and it is not recommended to drink broth from a health point of view.
If you are obsessed with drinking soup, it is best to drink it when the pot has just boiled and the meat and soy products have not yet been laid, when the purine in the soup is relatively low.
Patients with hyperuricemia should pay special attention not to drink soup, let alone drink alcohol, alcohol will inhibit the excretion of uric acid, may induce gout.
| 4. Adjust the cooking order
Most people eat hot pot may first shabu-shabu, wait until they are tired of eating it, then add some food, and finally shabu-shabu starchy ingredients, so that they accidentally eat a lot of meat and can't eat anything else.
The fat content of meatballs, fat sheep and fat cows common in shabu-shabu is very high, eating too much makes people fat, and too much protein is not easy for some people to digest.
You can change the cooking order, first put some algae, soy products, vegetables, potatoes and cereals, dietary fiber and plant protein can delay the absorption of sugar, first eat some potato cereal pad stomach can also help you control the intake of meat.
In addition, it is necessary to remind that vegetables such as seasonal beans or fresh yellow cauliflower must be fully heated and cooked thoroughly, otherwise there will be a risk of poisoning.
| 5, Attention raw material safety
If you're eating out, you might also want to consider food safety risks. There is no shortage of black-hearted merchants who use spicy taste to cover up the lack of freshness of ingredients.
In addition, the safety of hot pot base is also to be paid attention to. Some sampling inspections have found that some merchants illegally use non-edible substances to make hot pot base, including poppy shells, poppy powder, industrial paraffin wax and so on.
For food safety considerations, be sure to choose a hot pot restaurant with a complete license and a relatively clean environment.
| 6. Reasonable combination of beverages
As for the drinks that accompany the hot pot, in principle, choose low-sugar drinks, and the general tea is already very good.
In addition to the aforementioned avoidance of alcohol, carbonated drinks can also increase the metabolic burden, and if you want to understand the oiliness, you can pair it with fresh and sweet whole fruit.
If you eat spicy hot pot, protein-containing drinks such as milk and soy milk have some help in relieving spicyness.
How often do you eat hot pot? Is there a super delicious exclusive sauce matching method to share ah ~？