Butter is one of the main raw materials indispensable for the old pot, and there are many kinds of butter brands currently on the market. Every butter manufacturer has different levels and grades of butter, but many people don't understand why the old hot pot must be pure butter.
Ordinary consumers and small restaurant chefs should choose the butter that suits them. Let's introduce the characteristics of a butter.
Teachers who have made hot pot know that the old hot pot must choose pure butter. The old hot pot base made of pure butter has a thick flavor and a soft taste, and the lips and teeth remain fragrant for a long time after eating the hot pot.
How to distinguish pure butter
From the color point of view, pure butter with a slight yellowish color is what we often call beige, such a color white pure butter. Many friends do not understand, and mistakenly think that the whiter the color of butter, the better, in fact, this is a wrong view.
The color of the butter is very white This is refined butter, although the color is good, but in the process of refining, it loses the aroma of the butter's oil.
From the aroma of pure butter, the oil aroma is many times more than that of refined butter, and most of the low-quality butter is added with ghee, edible palm oil. Put a small piece of butter into the palm of your hand and rub it back and forth vigorously after the aroma of this grease remains, the better the quality of the butter.
High-quality butter is eaten in the mouth with a thick taste, with refined butter with ghee and palm oil, and the taste is light and without the thickness of grease. The advantage over pure butter is that the color is clear.
The melting point of pure butter is about 38 degrees to 39 degrees, so in the summer, a lot of pure butter will appear softer, and sometimes, some grease will come out of the butter carton. I have also seen many hot pot chefs mistakenly believe that the harder the butter, the better.
The melting point of shortening is 49 to 50 degrees, and if too much shortening is added to the butter, it will cause indigestion after eating. The more ghee is added, the higher the hardness of the butter, the better the shape of the butter block. Therefore, many hot pot bases in the circulation market are reproduced with butter, so that the packaging shape is complete and beautiful.
When producing hot pot butter, butter enterprises can customize the taste of producing butter according to the different needs of customers. For example, some spicy hot vegetable chains, they may not use too good high-quality butter when producing spicy hot sauce. And this chain enterprise uses a lot of money. At this time, you can directly customize the production of special flavor of butter, and the aroma type can be adjusted.
Hot pot is also divided into quality and level, so the butter used in the base of the hot pot is also divided into quality, the old hot pot is basically made of pure butter, and many of the skewer hot pots use lower quality refined butter and flavored butter, and even mixed oil.
As for the brand of butter used for the base of the stir-fried hot pot, it still varies from person to person, and there is no best only to choose the right one. You get what you pay for.
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