Oil-absorbing soup recipe ratio

Many people love to eat hot pot, but they all know that the soup base of hot pot itself contains a lot of fat. Some obese people cannot consume it, otherwise the fat accumulation in their bodies will become more and more. At this time, you can actually make a special oil-absorbing soup, which can reduce the fat in it, but you must pay attention to the proportion of the recipe to make the soup base more delicious.

Basics

The ingredients mentioned here mainly refer to hot pot main ingredients, soup ingredients, dipping sauces, heating ingredients and some small tableware and utensils.

The sauce for spicy hot pot is also called oil dip, which is usually a bowl of sesame oil. It is designed to cool down and reduce internal heat, so that you won’t get a sore throat when eating it.

The main ingredients of hot pot are the ingredients that are cooked in the pot. According to the nature of the ingredients, they can be divided into seafood ingredients, river ingredients, poultry ingredients, livestock ingredients, fruit and vegetable ingredients, raw material products, etc. Almost all ingredients that can be used to make dishes can be used as the main ingredients of hot pot.

Hot pot soup is the base soup in the pot. The most commonly used is red soup, followed by white soup (including sauerkraut soup). Red soup is a spicy soup made from thick soup with chili peppers, bean paste, fermented black beans, fermented glutinous rice juice, rock sugar, refined salt, rice wine, and a variety of spices. White soup is made from old hens, fat ducks, pork bones, ham elbows, lean pork, onions, ginger, wine, etc. It is usually used with red soup and rarely used alone. Even if used, it is often eaten with some seasonings.

Dipping sauces are an indispensable part of hotpot. Common ones include sesame oil sauce, mashed garlic sauce, pepper oil sauce, red oil sauce, hot sauce sauce, Sichuan dipping sauce, sauce sauce, and chive sauce. The main ingredients cooked in the hot pot are at a high temperature when they are just out of the pot. If you dip the main ingredients just taken out of the pot in the seasoning dish, the temperature of the scalding ingredients can be lowered and it will not burn your mouth.

Soup making

The base of the pot is heated to bring out the various characteristics of the seasonings. To adjust the flavor of the hot pot soup, you must make full use of the fat solubility and water solubility of the seasonings when heated to achieve "harmony of the five flavors". This requires correct control of the heat, the order of adding materials and the cooking time during operation. 4. The five flavors are blended in appropriate proportions.

Hot pot seasoning is an organic combination of various seasonings. The harmony of the five flavors contains a delicate relationship of increase and decrease. Excessive use of one kind of seasoning will cover up the flavor of other seasonings, resulting in "overshadowing the main flavor." Therefore, the proportion of various seasonings should be appropriate when seasoning hot pot. Of course, the appropriate proportion is relative. We must master the inherent contradictory relationship between salty and sweet, and numbing and spicy, which dominate the taste of hot pot. In the hot pot soup (base), salty and fresh are the main flavors, and sweetness is to set off the main flavor, making the soup taste mellow and long-lasting.