1, unrated
The earliest pot of hot pot was a big pot of rice, with no grid. There is a difference between soup and red oil. This shortcoming is obvious. If people at the same table have different tastes, it is inconvenient to like spicy food but not spicy food.
Of course, if you eat at home alone, you won't be so troublesome. If you like spicy food or clear soup, you can help yourself. For example, use a small electric cooker or electric cooker to cook hot pot at home.
2. Sha Bu Sha Bu
Due to the defect of traditional undivided hot pot, Yuanyang pot appeared. Put the spicy ones aside and the clear soup pot on the other side. For the sake of beauty, most of them are designed in the shape of gossip.
This is also flawed. The white pot is easily "polluted" by the red pot, because people sitting on the other side of the white pot sometimes inevitably lose red oil when picking up the dishes in the red pot.
3. Mother pot
The appearance of mother-child pot effectively solved this problem of the above-mentioned mandarin duck pot. And the soup in the mother-son pot is not easy to mix together. It is evenly distributed in two circles, so no matter what flavor people eat and which direction they sit in, they can take food as they like.
4. Mother and child shabu-shabu
Combining the advantages of two kinds of pots, the mother-child mandarin duck pot was invented. At present, the common pot types of Yuanyang pot on the market are mother-child pot and Yuanyang pot. The middle is used to rinse the meat separately and isolate the hot pot ingredients. Hot pot ingredients are placed between mother and son. The more cooked, the more fragrant the hot pot.
5. Jiugongge
At present, there are also nine squares in the hot pot, mainly for the convenience of picking vegetables. Guests don't need to reach out that long or stand up to get food across the street, just pick up what they want and put it in the nearest grid.
And each grid is so small, unlike * * * cooking in a big pot. Sometimes it takes a long time to catch fish, but you may not be able to catch it. Jiugongge also ensures hygiene, and individuals generally cook nearby, which is equivalent to a separate meal system.
Jiugongge can also ask the store to put clear soup and red soup in each different grid, but the quality of the pot must be good, otherwise it will penetrate each other.
6. Small pot
Give everyone a small pot when eating. The principle is similar to that of Jiugongge, but it is more convenient and hygienic. It is completely personal, and there is no problem that the nine squares are infiltrated each other because of the quality of the grid. But the price is naturally high, which can only be met in high-end hot pot restaurants.
What material is good for hot pot?
Most stainless steel materials are pig iron, wrought iron, brass, copper, aluminum alloy, ceramics and stone. Depends on which one you want to use
From the health point of view, the iron pot is the best, but it is very easy to rust if it is not maintained regularly.
Stainless steel is the most common and durable. Not easy to stain, corrosion-resistant, and not scratched.
If you want to heat quickly, it must be a copper pot. Now old Beijing instant-boiled mutton still likes to use charcoal copper pot. However, after the copper pot is stopped for a period of time, the inner surface of the pot will react with water and oxygen to form a layer of green copper rust, that is, basic copper acetate or copper sulfate, both of which are toxic. Therefore, before using the copper pot, you must dip the cloth in vinegar, wipe it with some salt, and thoroughly scrub the copper rust before using it.
Ceramic characters are used in various dining environments because of their good texture and easy cleaning. The disadvantage is that they are fragile.
Matters needing attention in purchasing hot pot body
When buying hot pot, be sure to check the non-stick coating, which can avoid the phenomenon of sticking the pot in the future to the greatest extent.
When selecting a metal pot, carefully check whether the surface quality of the non-stick coating is smooth, whether the color is consistent, whether there are bubbles, whether the coating falls off, and also pay attention to whether the color of the outer surface of the pot is uniform, whether there are depressions, and whether the handle of the pot is firm.
In addition, in order to ensure the efficient and uniform heat transfer of the hot pot, the food will not be burnt, and the pot body should not be too thick, and about 3 mm is more suitable.