"Eight pieces of water" is a traditional hot pot ingredient, what innovations are there in hot pot ingredients today? Perhaps, you can find it at this hot pot cultural festival. On the afternoon of October 26, at the hot ingredient selection meeting held in Jinyuan Times Square, some innovative ingredients were dazzling. Come and see, which dish is your favorite?
Live shiitake mushrooms
Moved the bag to the table
A plate contains a mushroom bag, which is covered with shiitake mushrooms, and if you want to eat any one, pick it up and put it in the pot and cook it. This is a new ingredient brought by Chongqing Spring Agricultural Technology Co., Ltd., the company's staff Qiao Zhimin introduced, this time they brought live shiitake mushrooms, live pea seedlings and live needle mushrooms three dishes.
The so-called living body is because these dishes continue to grow before they are cooked. Qiao Zhimin said that live shiitake mushrooms have been sold in hot pot restaurants in Jiangsu, Zhejiang and Shanghai for three years, and they are very popular, selling more than 8,000 copies a day in Shanghai. "The price of the Japanese strains and planting techniques we introduced is between 48-60 yuan."
White eel flakes
The eel hot pot is very soft and sticky to eat
Chengdu Haiguang Food Co., Ltd. brought white eel flakes. Shen Xuedong, a staff member of the company, said that white eels are a type of eel that was originally wild but can now be farmed. It was the first time it had been used in hot pot, and it used to be mainly used in Japanese charcoal grilling and cooking.
Shen Xuedong said that white eel flakes are new products launched this year, with high nutritional content, and their DHA and EPA content is 22.3 times and 44.8 times that of yellow eel, and the hot pot is very soft and sticky.
Coral intestines
Cooking for a long time is not older than duck gizzards
The new ingredients brought by Chongqing Lehuai Food Co., Ltd. are called "coral intestines". According to the head of the company, Teacher Wu, the "coral intestine" is actually made of the intestines of pigs, "Do you see the shape we cut into, like corals in the sea?" ”
Teacher Wu said that the biggest feature of "coral intestine" is that it is cooked for a long time, and the taste is very crisp and refreshing at any time, which is more crisp than chicken gizzard and duck gizzard.
Hot pot jellyfish
Put it in the pot for five seconds and fish it out like a flower
The jellyfish that are usually eaten are white and transparent, like vermicelli. The jellyfish brought by Chongqing Wangxuan Ingredients Co., Ltd. are very different, slightly yellow, and they are cake-shaped.
Wen Xiaobo, the head of the company, said that today they brought more than 20 kinds of explosive products, including big V crab meat, shuangyashuang brine duck blood, hot pot jellyfish and so on. "Our jellyfish use jellyfish heads, and they are not concocted, they are processed in the original color, and its biggest feature is that it has a crisp taste, cooked for 5 seconds, and fished like a flower."
Vegetarian belly
Konjac extracted powder is processed
"What do you think this is?"
"It's a hairy belly."
"No, it's actually konjac!"
The "vegetarian belly" brought by Yijin Food Co., Ltd. from Qingyuan City, Guangdong Province, has surprised many citizens.
Zhou Youlin, head of the company's operation department, said that the traditional konjac is rough processing, and their product is finishing: first rough processing, and then refined and extracted konjac powder, the shape is the same as the hair belly. This new product has only been on the market for half a year, and it can be tasted in the Little Swan hot pot.
Upstream News Chongqing Morning News reporter Li Yanli Zhang Hao