What is the difference between chuanchuanxiang and spicy hot pot? One article explains the differences between the two

Chuanchuanxiang originated from hot pot, and hot pot has long been adapted by different regions and different groups of people; eating hot pot is already a common consumer behavior and habit. Therefore, chuanchuan has a very good market foundation, and because it is more distinctive than hot pot, with a lingering flavor, adjustable spiciness, diverse dipping sauces, and convenient eating, it is full of leisure appeal, more intimate and personalized than hot pot, and consumption is freer than hot pot. At the low end, just 20 or 30 yuan lets you enjoy a leisurely taste, while at most 70 or 80 yuan is enough to eat to your heart's content.

ChuanchuanxiangThe first way to eat it is blanching: that is, clamp the ingredients together and cook them thoroughly in the pot. The key points are: first, you must distinguish among the various ingredients, because not all ingredients can be eaten by blanching. Generally speaking, ingredients that are tender and crisp and cook in an instant are suitable for blanching (swishing), such as duck intestines, kidney slices, liver slices, pea shoots, spinach, and so on; while those with a slightly denser texture that do not cook easily in an instant need to be blanched a little longer, such as beef tripe, mushroom liver, beef slices, and so on; second, observe changes in the broth. When the broth is rolling and boiling, constantly churning, and the fat on the broth is plentiful, blanched food tastes delicious and can also be kept warm; third, control the heat. If the heat is excessive, the food becomes tough; if the heat is insufficient, it is raw; fourth, when blanching, you must clamp the food firmly, otherwise if it falls into the pot, it is easy to overcook and fall apart.

The second way to eat chuanchuanxiang is boiling: that is, put the ingredients into the broth and cook them thoroughly. The key points are: first, choose ingredients that can be boiled, such as hairtail, meatballs, shiitake mushrooms, and other ingredients with a relatively dense texture that must be heated for a long time before they can be eaten; second, master the heat, because some will break apart or dissolve if boiled too long.

The third way to eat chuanchuanxiang: the experience of eating malatang should be meat first and vegetables afterward. When blanching, the broth must be boiling, and the food must be fully immersed in the broth to blanch; next, adjust the numbing and spicy flavor. The method is: those who like it numbing and spicy can blanch from the oily edge of the hot pot; otherwise, blanch from the boiling center; next, when eating malatang, you must pair it with a cup of tea to stimulate the appetite and aid digestion, cut the oil and remove greasiness, change the taste, and reduce the numbing and spicy sensation.

In addition, eating chuanchuanxiang must be paired with a cup of tea to stimulate the appetite and aid digestion, cut the oil and remove greasiness, change the taste, and reduce the numbing and spicy sensation. Green tea is best.

This article is compiled and published by Sichuan Chuanchuanxiang Franchise. Please retain when reprinting; http://www.lkccx.com/show-14-209-1.html