Butter Hot Pot

Origin of Butter Hot Pot

Butter hot pot originated in Sichuan, China, and the prototype of hot pot appeared as early as the Southern Song Dynasty. And the form of butter hotpot was developed on this basis. Butter, as a kind of hotpot base, is mainly refined from beef fat, which has a rich flavor and thick taste.

In the Sichuan land of Shu, hotpot is not only a way of eating, but also a form of socializing. People sit around the pot, eating and chatting, and the strong human flavor and local characteristics make butter hot pot popular in this region. With the spread of Sichuan hotpot culture, butter hotpot is also gradually going to the whole country and even the world, by the new recognition and love.

The characteristics of butter hot pot

1. Rich base: Butter hot pot is the most notable feature of its base, mainly made of butter and spices boiled, high fat content, soup base is rich and fragrant. Seasonings such as bean paste, scallions, garlic and peppercorns are often used to blend a unique flavor.

2. Spicy and numbing flavor: Sichuan hot pots are known for their numbing and spiciness, and butter hot pots take this flavor to the extreme. The combination of butter with peppercorns and dried chili peppers creates a unique slightly numb and spicy taste that is to die for. It is suitable for diners who like heavy flavors.

3. Abundant ingredients: In the butter hot pot, the choice of ingredients is very wide, in addition to the classic beef, lamb and chicken, there are also seafood, vegetables, tofu and other ingredients to choose from. After the fresh ingredients are cooked in the butter hot pot, they absorb the aroma and flavor of the soup base and have a fresh taste and aftertaste.

4. The skill of matching ingredients: The charm of butter hot pot also lies in the matching of ingredients. Different ingredients are cooked for different periods of time in the soup base, and the right combination can add layers and richness to the hot pot. For example, tender slices of beef need less time to cook, while hardy vegetables can stay in the pot longer for optimal flavor.

Ingredients for Butter Hot Pot

1. Meat: Beef is the main character of butter hotpot, cut into thin slices and then shabu-shabu in the pot, the meat is tender and adsorbs the rich soup. In addition, lamb, pork and chicken are also common choices, and you can choose according to your personal taste when matching.

2. Seafood: Fresh seafood such as shrimp, fish fillets, crab, etc. not only add flavor to the hotpot, but also make it more rich and diverse. The combination of seafood and butter soup base often produces unexpected flavor.

3. Vegetables: In butter hotpot, various vegetables such as cabbage, spinach, bean sprouts and mushrooms are equally indispensable. They can neutralize the greasiness of the hotpot as well as add nutrients to the overall diet.

4. Soybean products: Soybean products such as tofu and soybean skin are important ingredients in butter hot pot, which can absorb the flavor of the soup base and add more layers to the hot pot.

5. Staple food: In order to satisfy the needs of different diners, hot pot restaurants will also provide staple food such as rice and noodles, which will make people more satiated with the butter hot pot.

Seasonings for Butter Hot Pot

Butter hot pot seasoning can be roughly divided into two kinds: one is hot pot seasoning, the other is dipping sauce.

1. Hotpot Seasoning: Different hotpot restaurants will blend different butter hotpot base, some will add pepper, bean paste, ginger and garlic, spices, etc. to increase the aroma and flavor of the soup base. The ratio and recipe of seasoning also vary from store to store, creating their own unique style.

2. Dipping sauces: Usually consumers can choose different dipping sauces according to their personal tastes, and the usual combinations include soy sauce, peanut butter, sesame sauce, garlic, cilantro, and so on. Some places also provide condiments such as vinegar and chili oil to meet the taste needs of different customers. The choice of seasonings determines the flavor of the hot pot to a certain extent and enriches the dining experience.

How to eat butter hot pot

1. Prepare the base: first prepare the butter and spices, put them into the pot and simmer them slowly over low heat to slowly release the flavor. The base can be added with different seasonings according to personal preference.

2. Ingredients into the pot: Put the pre-prepared meat, seafood and vegetables into the pot separately, pay attention to the order of ingredients, usually meat needs longer cooking time, while vegetables can be eaten more quickly.

3. Seasonings: In the process of eating, you can match a variety of seasonings, such as sesame oil, garlic, peanut butter, hot sauce, etc., according to personal taste and timely deployment to enhance the flavor.

4. Sharing and chatting: the most important thing of butter hotpot is enjoying and sharing, everyone sits around together, chatting while eating, passing the delicious flavor and joy to everyone.

Precautions

1. Grease control: Butter hotpot is high in grease, which is rich in flavor but also easy to cause greasiness, especially not suitable for people with high cholesterol or frequent indigestion.

2. Selection of seasoning: In terms of flavoring, you should make the right blend according to your own and your friends' preferences, and try to avoid excessive spicy seasoning so as not to affect your stomach and intestines.

3. Freshness of ingredients: Selecting fresh ingredients is crucial to the taste of butter hot pot, and fresh meat and seafood can greatly enhance the overall flavor of the hot pot.

4. Dining environment: Butter hot pot is usually hot and spicy, and should be eaten in a well-ventilated place to avoid fumes polluting the indoor environment.