The efficacy and taboos of hot pot red soup

When we talk about hot pot, we naturally think of Chongqing. Chongqing people are crazy about hot pot. The quality of hot pot largely comes from the taste of the base soup. There are two main types of hot pot base soup, one is clear soup and the other is red soup. It is not difficult to tell that one is clear water color and the other is red. Many people like to eat hot pot red soup, which looks tempting and instantly increases people's appetite. How is hot pot red soup made? What are the effects and taboos of hot pot red soup?

Hotpot is now a very popular catering project. People also love the spicy and fresh flavor of hotpot. However, there are many taboos in the preparation process of red soup hotpot!

1. How to make Chongqing hot pot red soup: avoid using spoiled and odorous ingredients

It is easy to get sick after eating rotten and spoiled raw materials, and rotten and spoiled raw materials have peculiar smells and strange tastes, which will greatly affect the soup, thus destroying the delicious, pure, spicy and fragrant taste of the marinade.

2. How to make Chongqing hot pot red soup: avoid using too much green food

Too much green food will release a large amount of green pigment in the soup, making the hot pot soup black, seriously affecting the color, aroma and taste.

3. How to make Chongqing hotpot red soup: Avoid using raw materials made with special fire powder

Special powder for fire is also called "special powder for burning". It is an industrial chemical raw material with strong corrosiveness. Food processed with it has a high water absorption rate, achieving the purpose of swelling. It looks translucent, giving people a good feeling. Once absorbed by the human body, it has a strong irritating effect on the mouth and stomach. It seriously endangers human health. At the same time, the processed raw materials will shrink greatly when exposed to heat, which often makes them not crispy and difficult to chew, greatly affecting the taste. Using a lot of special flour to cook food will cause a lot of foam in the marinade, seriously affecting the sensory perception. It is not only unhygienic but also detrimental to the taste.

4. How to make Chongqing hotpot red soup: Avoid adding soy sauce to the soup

The color of hot pot mainly comes from the red pigment of peppers. When frying the ingredients, the fat dissolves in the soup, forming a bright red luster of oil and water blending. Soy sauce is made by adding sugar color during the brewing process. If you put it in the hot pot, it will not only fail to enhance the color, but on the contrary it will turn black, because soy sauce is made from fermented soybeans, it will produce a lot of sour taste, and the taste will become worse.

5. How to make Chongqing hot pot red soup. Avoid the hot pot soup becoming turbid

When the hot pot soup becomes turbid, it seriously affects the temperature of the ingredients, making them fail to meet the texture requirements, and affects the ingredients' absorption of flavors. It also easily causes the ingredients to stick to the bottom of the pot and cause it to become sticky, affecting the taste.

The main reasons for cloudy soup;

1. Too much starch;

2. Adding too much clear soup increases the water content;

3. Too many dishes;

Solution : remove half of the soup and add half of the red oil.

6. How to make Chongqing hotpot red soup: avoid adding too much raw materials at one time

Putting too much raw materials in at one time will cause the materials to be squeezed, crushed and melted, and stick to the bottom of the pot, affecting the taste. It also makes it difficult for diners to distinguish dishes when eating. Moreover, cooking some of the ingredients in the pot will affect the texture, making them inconsistent in terms of tenderness and taste.

7. How to make Chongqing hotpot red soup, avoid starch

Whether it is red soup, clear soup or medicinal soup pot, it requires starch or high-quality dishes. Such as: potatoes, etc.