Common ways to eat hot pot: hot pot bottom + blanched ingredients + saucer.
The saucer is the last step to add flavor to the ingredients when eating hot pot, and most diners will diy saucers according to their own preferences, so the saucer is very important.
The degree of matching of the taste of the saucer with the bottom of the pot and the ingredients also directly affects the final embodiment of the taste of the hot pot.
Sichuan-Chongqing hot pot saucer small ingredients
Hot pot saucers are generally divided into three types: sesame oil flavor plates, sesame sauce sauce sauce dishes, and original soup sauce dishes. Sesame oil saucers and sesame flavor plates almost occupy the dominant position of the "flavor plate", accounting for more than 90%.
Among them, sesame oil and sesame flavor plates are evenly matched in the geographical division, and sesame flavor is popular in the north and sesame oil flavor in the south. The original soup saucer is closely related to the preferences of diners, and is generally common in the bottom of such pots as frog fish heads and cold pot fish in the Sichuan-Chongqing region.
Sesame oil saucer: the taste at the bottom of the pot is diluted by sesame oil, moderate irritation, sesame oil sauce added to the sauce, oyster sauce, vinegar, the effect on the taste.
Taste uniformity: ★★★ ☆☆
Sesame saucer: The saucer will also mainly add sesame sauce at the same time as adding sesame oil, which is more wrapped and covered by the ingredients, and the sense of stimulation is weak.
Unity of taste: ★
Original soup saucer: the taste is consistent with the bottom of the pot, the spicy and stimulating feeling is strong, and the taste of the ingredients and the bottom of the pot is completely unified.
Taste unity: ★★★★★
Through the analysis of the taste dish, the choice of the taste dish has a great impact on the taste uniformity, and it is the original soup flavor dish that can maintain the taste unity very well, but the consumption rate is the lowest, on the contrary, the sesame flavor dish has changed the most on the bottom of the pot, but the audience is also more extensive.
At this time, we need to think about a very key question: eating hot pot, do we eat the taste of the saucer, or the taste of the bottom of the pot?
Compare the spicy hot pot, northern hot pot and Chaoshan hot pot eating pattern.
After comparison, it can be seen that:
1. Even if no seasoning is used at the bottom of the pot, the flavor dish can be mixed with a richer taste.
2, spicy hot pot using hot pot base, can produce a more unique style.
3. In terms of taste form, northern hot pot and Chaoshan hot pot are more similar and can be counted as the same type.
4. In the adaptation of ingredients, the cost of raw materials at the bottom of the spicy hot pot is generally higher than that of the other two. Relatively speaking, the ingredients of spicy hot pot are widely adapted, and frozen products, hairy belly, beef, vegetables, fungi, seafood, etc. can be blanched and eaten. The northern hot pot and Chaoshan hot pot rarely choose frozen products and fishy ingredients.
5, compared with the dosage, spicy hot pot in Sichuan and Chongqing, and even in the country's base, red oil use is very large.
Example:
The proportion of Sichuan-Chongqing hot pot is commonly used: 1 kg of material + 2 kg of oil, 2 kg and a half of water; and even 1 kg of material, 3-4 kg of oil collocation.
The common proportion of hot pot outside Sichuan and Chongqing: 250 grams of base + 500 grams of red oil.
From the principle of analysis, spicy hot pot base and hot pot red oil do not necessarily play a decisive role in the flavor of ingredients in the process of eating. For the spicy hot pot bottom with relatively high cost, after the ingredients are blanched, the taste is once again adjusted and changed by the flavor dish, and with the continuous impact of the epidemic, the rise of various raw materials, and the continuous increase in the cost pressure of catering enterprises, they are actively exploring the optimization direction of the bottom of the pot.
Through analysis, from the perspective of the way spicy hot pot is eaten, the bottom of the original soup pot will be a suitable reference direction.
The following methods can be used for reference:
1, reduce the spicy irritation of the hot pot base, set in the palatable range, diners diy saucer, want to eat spicy more red oil with the original soup, do not want to eat spicy, less or no original soup.
2, recommended to use: the original soup pot bottom + the original soup flavor dish, can reduce the amount of red oil added to the hot pot, the cost of the pot bottom is reduced, the pot bottom fee is reduced, and the waste is reduced.
3, the current hot pot ingredients are fresher, diners pay more attention to tasting the deliciousness of the ingredients, you need to adjust the taste of the bottom of the pot, reduce the interference of the saucer, show the original deliciousness of the ingredients.
Source: Sheng En Shares, Author: Technology Center Yuan Zeshi, reprints must indicate this source. Cover image source: Qiantu network members
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