As the most popular delicacy, rotary hot pot adds a touch of comfort to our lives. Whether it is a dinner with friends or a date between lovers, the rotary hot pot restaurant is our first choice. The restaurant has fashionable facilities such as rotary hot pot equipment, which also improves the grade of the restaurant. So how do you choose seasonings when eating rotary hot pot? Let's take a look today!

Fat-soluble hot pot seasonings include dried chili, watercress, prickly ash, ginger, garlic, tempeh, etc. However, it should be noted that the above seasonings also have the property of being dissolved in water and are condiments with dual properties.

Water solubility is through water conduction heating, in the way of boiling the seasoning to cook the taste, water is polar, it can dissolve a lot of substances as a solvent, and in the heating process, the water-soluble flavor substances in various seasonings are mixed together to form a unique fresh flavor. Water acts as the main solvent in the soup brine and plays a role in comprehensive flavor. Among the water-soluble seasonings in hot pot seasonings are refined salt, monosodium glutamate, chicken essence, pepper powder, rice wine, glutinous rice grains, rock sugar, etc. These seasonings are mixed with fresh soup in the pot, and then melted and boiled in the soup in sequence to produce flavor.

According to the above analysis of the properties and characteristics of the seasonings in the hot pot, when boiling the hot pot soup brine, the fat-soluble seasonings such as chili, watercress, ginger and garlic, and bean mother should be first fried in oil until the oil is red and bright, and then mixed with the fresh soup when the crisp aroma comes out, and then put in the water-soluble seasonings respectively, and slowly boil over medium or low heat until the hot pot soup is "fruit bubble", when the oil and water blend, red and shiny, and all kinds of flavors are basically boiled out.

From the above, the evaporation duration of different condiments is different, so we should pay attention to the order of blanking and the heating time of different condiments when boiling hot pot soup. At the same time, because with the heating time increasing, the volatile substances in the condiments also gradually evaporate, resulting in a weakened taste. Therefore, seasonings are added to supplement the evaporated ingredients to maintain the taste at a relatively stable level.