When entering the Chongqing area, people often eat butter hot pot, with the development of the hot pot industry, butter hot pot has spread throughout the country and is deeply loved by consumers. Although there are more and more types of hot pot base materials now, butter hot pot is still the most popular hot pot base, diners enter the sweet potato old hot pot, the main point is also butter hot pot, how come there is no lard chicken fat sheep fat hot pot? Here's why.
<h1 class="pgc-h-arrow-right" data-track="2" > Why is only butter hot pot common in Sichuan-Chongqing? </h1>
1. In the butter hot pot, the butter can be quickly adsorbed on the food, and the special oil aroma of butter can be tasted. Unlike other oils, butter is not easy to volatilize, and the longer it is boiled, the more mellow the taste of butter. Picking sweet potatoes, old hot pot Whether eating vegetarian dishes or eating meat dishes, as long as these ingredients are put into the butter hot pot, the ingredients can be instantly wrapped in the aroma of butter, emitting a more attractive aroma.
2. Chongqing area's characteristic hot pot is the butter hot pot, butter hot pot is also constantly evolving, at first Chongqing hot pot is boiled with beef water, since the boiling is beef water, then the use of nature is butter hot pot, for a long time, more and more merchants have also begun to use butter hot pot.
3. The butter in the butter hot pot is relatively viscous, and a large number of seasonings are added when the butter base is fried, which is the strong aroma after the butter hot pot is heated, and when the food is cooked, the butter can just hang on these foods to further increase the taste of the ingredients.
4. Butter is heavier than other types of oil, after all, butter belongs to animal oil, and the taste is more rich and mellow. The aroma of butter hot pot is also unmatched by other vegetable oils. Butter is more resistant to high temperatures, and after heating for a long time, it can emit a stronger meat aroma.
5. After the butter base is made, it is easier to condense the fixed type and easier to save.
<h1 class="pgc-h-arrow-right" data-track="2" > why not make hot pot with lard? </h1>
When making hot pot base, hot pot restaurants generally use butter or vegetable oil, and basically do not use lard, so what is the reason?
1. Although the lard smells very fragrant, but the oil used for the hot pot base is too greasy, if you make the hot pot base, put in too much lard, it is easy to make the soup base thick, instantly reduce people's appetite for eating hot pot.
2. Lard is not easy to preserve, if it is not used for a long time, it is easy to deteriorate. The hot pot shop will boil a large amount of hot pot base every time, and if it is made into butter hot pot base, it is not easy to preserve, which will bring economic losses to the hot pot shop.
3. The fat content of lard is very high, people use lard for a long time, although it can increase people's appetite, but eating more will cause a greater burden on the stomach and intestines, and even indigestion will occur.
4. The hot pot base made by the sweet potato old hot pot restaurant is made of butter slow boiling, the longer the boiling time, the more intense the aroma of the soup, and the higher the calcium contained in the soup base. If butter is suddenly added to the base, it will directly destroy the nutrient content of the bottom.
5. Now people pay great attention to dietary health, lard is made of pig fat refining, calories are very high, and lard also contains a lot of saturated fat, after entering the human body, lard is not easy to be digested by the human body, absorb these oils will accumulate in various parts of the body, long-term eating lard will make the figure walk quickly, and it is not easy to lose weight.
6. The cholesterol content in lard is very high, and cholesterol is not easy to be digested by the human body, long-term consumption of lard will make blood vessels blocked, and even cause cardiovascular and cerebrovascular diseases.
<h1 class="pgc-h-arrow-right" data-track="2" > why not make hot pot with chicken fat? </h1>
Chanterelle is mainly extracted from chicken fat, which contains a lot of cholesterol and fat, and long-term use will make people fatten quickly. The lack of calcium, iron, carotene, thiamine, riboflavin, niacin and various vitamins and crude fiber in chanter' oil can lead to sub-health. Now most of the chickens are artificially raised, and some unscrupulous traders will add hormones to their feed, and the hormones will also remain in the chicken fat, which is not conducive to good health.
<h1 class="pgc-h-arrow-right" data-track="2" > why not make hot pot with mutton oil? </h1>
Sheep fat is extracted from the fat of sheep, and in fact it is edible, but few people now use it directly. Compared with lard and chicken fat, the nutritional value of sheep fat is very high, and the temperature of sheep fat can achieve the effect of detoxification and cold repellent, and can also eliminate human fatigue.
The reason why the local hot pot restaurants in Sichuan and Chongqing do not like to use mutton oil may be that the locals feel that the smell of mutton fat is too large, and it is difficult to cover up its taste with other seasonings, so they give up choosing to use mutton oil to make hot pot base.
Knowing the situation of various oils making hot pot base, do you also lament the wisdom of people in the Sichuan-Chongqing area? Friends who like to eat hot pot will definitely want to taste a variety of hot pot base, if you want to taste enough at a time, you can come to the sweet potato old hot pot, this hot pot restaurant has a variety of hot pot base, only you can not think of, there is no hot pot shop can not make the hot pot base, so that you can taste fresh every time you come.