Reasons affecting the taste of hot pot broth？

1. Cookware for cooking hot pot broth:

Hot pot cookware is made of different materials: copper hot pot, iron hot pot, stainless steel hot pot, ceramic hot pot, etc. However, in terms of material, the key factor affecting the taste of hot pot is heating. Even heating makes the hot pot meat soup more delicious. The shape of the pot can also affect the taste of the hot pot broth. For instance, induction cookers require that the pot must be flat. For open flame heating, you can choose round-bottomed cookware. In this way, the open flame covers most of the pot bottom, allowing the ஹாட் பாட் சூப் பேஸ் to be heated more evenly, thus achieving a perfect blend of oil and water. Only in this way can the spiciness, freshness, aroma and richness of the hot pot soup base be reflected.

2. Heating form:

Just now we talked about the influence of hot pot utensils on the hot pot broth, so we can lead to the second key point, the heating form. Regarding the heating form of hot pot, we explain this viewpoint by elaborating on the principle of the stir-frying process of the hot pot base: The main ingredients for stir-frying hot pot seasonings are butter, chili peppers, Sichuan pepper and various spices. The flavors produced by the combination of these raw materials are all integrated into the butter of the hot pot seasonings. When you cook the hot pot soup base, you will add water. However, the butter and water need to be heated at a specific temperature to gradually blend. If the heating is uneven, the oil and water will not blend. According to the law of conservation of energy, Then the food you are boiling in the pot is mostly just mixed with the water in the pot, so the taste of the food will be affected.

3. Proportion of hot pot broth:

In Sichuan, authentic hot pot restaurants all use separately stir-fried seasonings such as hot pot base, hot pot seasoning powder and hot pot red oil to make hot pot soup base. No hot pot soup base contains less than 500 grams of hot pot red oil. This is because, in principle, the hot pot base provides the basic salt flavor for the hot pot broth, allowing it to be continuously cooked for several hours. The hot pot seasonings can bring a fresh taste that pleases diners. The red oil for hot pot can blend the rich flavor of beef tallow, chili peppers, Sichuan pepper and spices. It is the combination of these flavors that makes the hot pot soup base delicious even after being cooked for several hours continuously. This is also the fundamental reason why many hot pot enthusiasts feel that the hot pot they cook at home is not as delicious as that in hot pot restaurants. Because the hot pot seasonings you can buy in ordinary supermarkets are all stir-fried with salt, butter and broad bean paste as the main seasoning base, such hot pot seasonings are compromise products for cost.

In fact, the factors influencing hot pot broth also include the proportion of hot pot ingredients and auxiliary materials used for boiling (such as chili peppers, Sichuan pepper and other hot pot soup base auxiliary materials), as well as the addition of soup. If you have any other questions about hot pot soup base, you can leave a message to discuss. We are a hot pot supplier with many years of experience in producing hot pot seasonings, mainly engaged in the wholesale of hot pot soup base. We also operate our own hot pot restaurants. There are many experiences to share and exchange regarding the operation of hot pot restaurants.