What is the difference between eating hot pot ingredients in different seasons?-CENHOT

"Hot pot" uses a lot of raw materials and comprehensive nutrients. Cooked with soup, a part of the nutrients in the raw material are dissolved in the soup, and the soup is fresh and delicious. It is a health food with unique functions. Cooking ingredients have different tastes and different properties, and will have different effects on human physiological functions as the seasons change. The temperature in spring, summer, autumn and winter is different all year round, and the human body function will change with the season.

In order to make the "hot pot" functional health food can really play a health care role, the "hot pot" raw materials used in different seasons should be different to be able to adapt to the needs of human physiological changes. If the materials used in the spring, summer, autumn and winter seasons are the same, it will have a negative impact on human health and cause adverse consequences. Four season hot pot materials should be prepared as follows:

Spring hot pot ingredients
Spring returns to the earth, everything recovers, yang rises, and the human body environment begins to change from winter to spring. The three-day diet should help the body's internal environment adapt to this season's changes as soon as possible. To this end, in the hot pot materials should be used to warm the yang raw materials, such as jujube, pork and lean meat, chicken, fish, beans and food, asparagus, garlic, leeks and warm taste ingredients. According to the traditional seasoning theory proposed by Sun Siwei, a great pharmacist in ancient China, the principle of “calorie acid (less vinegar) to increase sweetness and more sugar to raise temper” is to adjust the hot pot material.

In addition, the temperature in the spring is changeable, when it is cold and hot, when the cold is cold, you may want to use a little ginger in the hot pot soup. When the temperature is warmer, you may wish to add a little sugar cane in the hot pot soup. Hot pot ingredients use radish, eat more radish can be hot spring. By adjusting the hot pot ingredients in this way, it is possible to prevent diseases caused by temperature changes. In spring, people's spirituality is a good season for ladies' beauty. General ladies like to eat hot pot, especially like Sichuan flavor hot pot, may wish to add some chrysanthemum, pig's trotters, pigskin and cucumber in the hot pot. When adding sweet glutinous rice, it is advisable to use bird's nest white fungus or pigeon egg tart.

Summer hot pot ingredients

Summer is characterized by high temperatures, humid air, the body is covered by hot air, sweating the body, losing a lot of water and electrolytes (salt), causing decreased gastric acid secretion, reduced saliva, and loss of appetite. The summer diet must first supplement the water and salt, potassium, calcium, magnesium trace elements and electrolytes and nitrogenous substances as well as vitamins B and C. In the hot pot, more green vegetables, tofu, eggs, lean meat, fish, chicken, duck, liver, eggplant, cucumber, bitter gourd, winter melon, bamboo shoots, dandelion health food, these foods can stimulate appetite, appetizer, spleen and stomach, Help digestion. Moreover, it also provides the human body with rich amino acids, vitamins, trace elements, alkaloids, acarids and bitter taste, which can refresh the body and eliminate hot fatigue. In addition, mung bean porridge, lotus leaf porridge with hot pot can also heat the heat, reduce the heat of the hot pot. Take a little rest after eating hot pot, and then drink a cold drink can increase the intake of antiviral ingredients such as disturbing inducing hormones in the body, and can suffer from diseases such as diarrhea and dysentery. In the summer season, bacteria are easy to propagate and spread. Garlic and vinegar should be added to the hot pot. Garlic and vinegar have the function of sterilization and anti-virus infection to ensure good health.

Autumn hot pot ingredients

Autumn, high weather, dry climate, easy to cause the body to produce "autumn dry" symptoms, such as dry throat, lip cracking, thirst, constipation and so on. Hot pot ingredients should be carefully selected to feed the raw materials of Yin and Runfei, such as sesame, bee sugar, lotus rice, grapes, white fungus, radish, melon, cucumber and so on. People who often eat hot pots usually drink boiled water, light tea, milk, and soy milk. Chili, pepper, ginger, clove, cumin and warm seasoning should be used less in hot pot condiments. In the late autumn, the human body begins to collect, and then it can be tonic, but it should not be supplemented. Hot pot materials should avoid bovine, sheep, dog meat, and more use of fungus, lotus root, tofu. Hot pot soup can be prepared by adding lotus leaf and mung bean, and filtering after use.

Winter hot pot ingredients

The temperature in winter is lowered, the weather is cold, and the diet should be "protective yin and yang", and eat more food that is yin and yang. Such as turtles, toads, dog meat, beef, lamb, chicken, mushrooms, pig lungs and other hot materials to regulate body temperature. Seasonings can be pepper, pepper, and ginger. There are some big cities in the north, there are not many fresh vegetables in winter, and it is easy to cause vitamin deficiency. More hot carrots, spinach, bean sprouts, etc. should be used in the hot pot. Hot pot soup should be thick and fresh, dark and full-bodied, highlighting raw leaves, not suitable for cold drinks and cold food.

In short, the hot pot selection materials should be used to control the temperature and flat materials in spring and autumn, cool materials in summer, and hot materials in winter. This is the principle of large hot pot.

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