Hot pot vegetable types

Whenever we talk about hotpot, I believe everyone has endless topics to talk about. And because everyone’s taste is different, their favorite ingredients are also different. Although meat is the main character in hot pot, vegetables as supporting roles are indispensable. The types of vegetables for hot pot are different in every restaurant, but when it comes to baby cabbage, spinach, Chinese cabbage, etc., they are all similar.

Classification of hot pot side dishes and raw materials.

The choice of hot pot side dishes is the first thing you need to consider when opening a hot pot restaurant franchise. Making good hot pot side dishes is also a science, which requires not only catering to the tastes of local consumers, but also considering cost-profit margins, and purchasing channels. You need to carefully investigate the local market before deciding. Sichuan Hotpot Wei Shuwu will send its head chef to the local hotpot franchise stores for on-site inspections and provide professional advice. Below is an introduction to the classification of hot pot side dishes and raw materials. I hope it will be helpful to friends who are interested in investing in hot pot.

In fact, the ingredients for hot pot side dishes are very wide, and generally edible ingredients can be used as hot pot side dishes, but the quality requirements are higher. Vegetables must be fresh, fish and meat must be fresh and alive, and must not have any peculiar smell or spoilage. The reason is that hot pot side dishes require freshness and short heating time. The commonly used raw materials include livestock meat, poultry meat, vegetables, dried goods, game, and some local specialties, which are introduced below.

Hot pot side dish enoki mushroom

Hot pot side dishes Tuhao Dadao meat Hot pot side dishes Beef meatballs

beef

Braised pork intestines with meatballs

kelp

Sea cabbage potato chips

Livestock meat: lamb, beef, pork, ham, luncheon meat, bacon, sausage, pork sausage, kidneys, liver, heart, liver tendons, bull whip, pig intestines, pig brains and pig spinal cord, etc.

Poultry: chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzards, liver, chicken feet and duck feet, etc.

Aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, river shrimp, sea crab, sea shrimp, water-soaked sea cucumber, water-soaked cuttlefish, water-soaked squid, water-soaked fish maw, fish lips, shark fins, fresh scallops, hairtail and water-soaked kelp, etc.

Vegetables: cabbage, spinach, pea sprouts, lettuce, cabbage, potatoes, lotus root, wild rice stem, winter bamboo shoots, spring bamboo shoots, white radish, carrots, cucumber, winter melon, loofah, fresh peas, green beans, cauliflower, day lily, mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, bean sprouts, mung bean sprouts, tofu, dried tofu, coriander, garlic, onions, water spinach and water chestnuts, etc.

Dried goods: dried daylily, magnolia slices, dried bamboo shoots, vermicelli, red dates, konjac, black fungus, white fungus, shiitake mushrooms, oyster mushrooms and bamboo fungus, etc.

Game (artificially raised): pheasant, wild duck, quail, dog meat, dog penis, snake meat, frog, snail, bullfrog and turtle meat, etc.

Staple foods : dumplings, instant noodles, vermicelli, rice noodles, and fried dough sticks.

Auxiliary ingredients: longan, ginger slices, garlic, and green onions.

In addition, there are processed raw materials, such as fish balls, meatballs, twisted dough sticks, fried dough sticks, fried dough sticks, crispy meat and gluten.

According to the above raw material classifications, including livestock meat, poultry meat, vegetables, dry goods, game, dry fruits, staple foods, and auxiliary ingredients, hundreds of hot pot side dishes can be made after processing. Hot pot restaurants can regularly rotate and launch new dishes to ensure that there are always new dishes in the hot pot restaurant to attract consumers. Some of them are seasonal and can be launched according to the season. In addition, the supply of goods in each place is different, and the main recommendation is based on the raw materials that are produced in abundance in the local area, and then combined with some rare dishes to attract attention. The hot pot side dishes that are finally formulated must include 20% profitable dishes, 10% eye-catching dishes, and the remaining 70% popular dishes.

Tips for eating hot pot

1. Add more vegetables. Hot pot ingredients include not only meat, fish and animal offal, but also a lot of vegetables.

2. Add some tofu in appropriate amount. Tofu is a soy product containing gypsum, which has the effects of clearing away heat and fire, relieving restlessness and quenching thirst.

3. Add some white lotus. Adding appropriate amount of white lotus to the hot pot and combining meat and vegetables can help balance nutrition and health. It is best not to discard the lotus seed heart when adding white lotus, because the lotus seed heart has the effect of clearing the heart and purging fire.

4. You can add some ginger. Ginger can be used for seasoning and to resist the cold. You can put some unpeeled ginger in the hot pot because the ginger skin is spicy and cool, which can disperse fire and remove heat.

5. The seasoning should be light. Condiments such as chili sauce can be very irritating to the stomach and intestines. Using lighter condiments such as soy sauce and sesame oil can avoid irritation to the stomach and intestines and reduce "heat".

6. Eat more fruits after meals. Fruits are cool in nature and have a good effect in eliminating heat. Eating one or two fruits after a meal can prevent you from getting “heaty”.

7. You can also pair it with some healthy drinks, such as low-alcohol "mulberry wine" and high-concentration "mulberry juice", "orange juice", "grape juice", etc. They must be genuine.