Hot pot is a Chinese cooking method, prepared with a pot of broth soup on the dinner table, containing a variety of East Asian food and groceries. While the hot pot is kept boiling, the material is placed into a pan and cooked on the table. Typical hot pot dishes include thinly sliced ​​meats, leafy vegetables, mushrooms, wonton, egg dumplings, tofu, and seafood. Cooked foods are usually eaten with sauces.
Video Hot pot
General materials
Maps Hot pot
Area variation
Mainland China
Different types of hot pots can be found in Beijing - typically, modern eateries offer bowls with different broths in each section. A more traditional or older establishment presents a fragrant and light broth in a hot pot, which is a large vessel heated by burning coals in the central chimney. Broth is boiled in a donut-shaped bowl around the chimney.
One of the most famous variations is the hot pot of Chongqing (Chongching) mÃÆ'¡ lÃÆ' (Chinese: hot pot pot, hot spots, the Sichuan pepper (Chinese: ?? hu? ji? o "flower pepper", also known as "thorny ash") is added. It is unusual to use a variety of different meats as well as fillet of lamb slices. Chongqing Hotpot is very different from the kind eaten in other parts of China. Quite often the difference lies in the meat used, the type of soup, and the sauces and seasonings used to flavor the meat. MÃÆ'¡ lÃÆ' hu? gu? can be used to differentiate from just hu? gu? in case when people refer to "Hot Pot of North Style" in China. Instant boiled goat (Chinese: ??? ; pinyin: ShuÃÆ'n YÃÆ'¡ngrÃÆ'²u ) can be seen as representative of this type of food, which does not focus on the soup base.
Sichuan also has a number of dry hot pots like "dry chicken hot pot" similar to the one described above, but has no soup base. Otherwise, the same ingredients are used and the dishes are served the same way.
In neighboring Yunnan, although spicy broth is equally popular, there are other dominant hot pot types made with wild or planted mushrooms. The big difference between hot pot mushrooms and hot spicy pots is that the first ones rarely use herbs and chillies to preserve the original flavor of the mushrooms. Hot pot mushrooms are also seasonal, depending on the availability of local mushrooms.
Manchuria hot pot (Chinese: ?????? ) uses many water (Chinese sauerkraut) (Mandarin: ?? ; pinyin: su? n ca ii to make sour stew pot.
Canton variations include mixing raw eggs with spices to reduce the amount of "heat" absorbed by food, thereby reducing the possibility of a sore throat after eating steamboat, according to Chinese herbalist theory. This is often seen as a social event for people in Hong Kong. Other variants include the use of rice slurry in place of supplies.
In Hubei, hot pots are usually prepared with spicy and Sichuan pepper. The items supplied for cooking in this broth include shaved mushrooms, shaved beef or sheep, lettuce, and other green vegetables.
In Hainan cuisine hot pots are generally served in a small skillet with prepared broth containing cuts of meat. At presentation time, the meat is not fully cooked yet. It takes about fifteen minutes before ready to eat. Items supplied for cooking in this type of hot pot include mushrooms, shredded beef or mutton (called mutton), lettuce, and other green vegetables. This dish varies somewhat in different parts of the province.
Japanese
In Japan, a hot pot dish is called nabemono . There are dozens of types of hot pots, and every hot pot has different flavors and styles.
Sukiyaki is one of the most popular hotpot dishes among Japanese, and is undoubtedly Japan's most famous hot pot abroad, especially in English-speaking parts of the world. Sukiyaki hot pot served with slices of beef, vegetables and tofu in a sweet sauce based on soy sauce, which is only used in small quantities, enough for ingredients to join in a shallow iron pan. Before being eaten, ingredients are usually dipped in a small bowl of raw egg.
Shabu-shabu is another popular hot pot in Japan. Shabu-shabu hot pot is prepared by soaking a very thin slice of meat or a piece of vegetable in a broth pan (kiwi kombu ) and shaking it back and forth several times. A familiar swishing sound is where the dish gets its name. Shabu-shabu is directly translated to "swish swish." Cooked meats and vegetables are usually dipped into the sauce of ponzu or goma
Due to shabu-shabu hot pots of "rare blue" beef cooking are scarce, the use of high quality Japanese beef is preferred. Usually, shabu-shabu is considered a good dish, because of the quality of meat used, and the price charged for it in restaurants in Japan.
Both sukiyaki and shabu-shabu , rice or noodles are cooked with broth to keep along with the additives at the very end of the meal. This menu is called shime , ending the meal. Traditionally, a hot pot is considered a fall and winter meal.
Other regions
In Cambodia, hot pots are called Yao Hon (??????) or other areas call it Chhnang Pleurng (?????????), which literally means Pot of Fire. Usually eaten during family celebrations or meetings. Just like the Chinese Hot Pot, Cambodian hot pot consists of all the same ingredients although different dishes in coconut milk are used as a soup base. Another variation of this dish is called "Buttered Yao Hon" or "Buttered Chhnang Pleurng" in which all the same ingredients are used but unless the cooking in the coconut milk soup is cooked on a flat grill pan where butter is used as a base. Similar to Korean Barbecue. The herb sauce usually helps with "Buttered Yao Hon" because all the ingredients are not flavored.
The Taiwanese hot pot (usually called in Mandarin or Taiwanese) is also called shabu-shabu when the food is prepared in Japanese style. It is common to eat foods with sauces consisting of shacha sauce and raw egg yolk.
In Thailand, hotpots are called Thai suki, though very different from the Japanese shabu-shabu variations called sukiyaki. Originally Chinese-style hot pots, the amount of ingredients to be selected was greatly improved and Thai-style sauces with chili sauce, chili, lime, and cilantro were added. Another variation is Mu kratha , Thai hot pot, derived from Korean barbecue combined with Thai suki.
In Vietnam, a hot pot is called l? U or cà la lao , and the soup called soup can be chua often cooked in a hot pot style (called l? U canh chua < ). The common term for hot pot of salted fish is l? U m? M .
In the Philippines, the term Hot Pot has different meanings and contexts when it comes to influenced Chinese Filipino Cuisines. Usually served by Chinese Restaurant (especially Harbor City Dimsum), Hot Pot is a large pot (with a cover) filled with rice, choice of beef, pork or chicken slices, special sauce and selected vegetables such as broccoli, carrots, onion, ginger , pechay, kangkong leaves and spices and a few slices of boiled egg on it and usually served with piping hot and will be accompanied by Favorites and other favorite Philippine drinks.
Related plates
- Instant boiled goat
- Jjigae Chongol - Korea
- Sinseollo
- Nabemono - Japan
- Shabu-shabu
- Sukiyaki
- Oden
- Chankonabe
- Yao Hon (??????) or Chhnang Pleurng (?????????) - Cambodia
- Buttered Chhnang Pleurng
- Thai suki
- Mu kratha - also called "Thai hot pot" or mookata
- Cooking clay pot - referred to as "hot pot" or "hotpot" in Chinese restaurant menu in English speaking area
- Lancashire Hotpot - a dish called "hot pot" (or "hotpot") in the UK
- Stew
- Yong tau foo
- Fondue Bourguignonne & amp; Fondue chinoise
See also
- Buffet
- List of Chinese dishes
- List of stews
References
External links
- Media related to Hot pot in Wikimedia Commons
- Media related to Nabemono (Japan) on Wikimedia Commons
- Media related to Thai Hot Pot (Thailand) on Wikimedia Commons
Source of the article : Wikipedia
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