Why does the hot pot always open at the bottom of the Yuanyang pot first?

The following are the reasons why the spicy pot in the Yuanyang pot is opened first, for your reference:

1. Many Chili oils are salted. The boiling point of brine is lower than that of fresh water.

The red pot is cooked early, because there is more oil. Spicy hot pot is added with spicy oil and has a layer of oil on its surface. This oil is non-volatile and can prevent steam. The density of oil is less than that of water, and the soup is constantly releasing heat while absorbing heat. A layer of red oil on the spicy red oil soup is equivalent to a cover, which plays the role of heat preservation and reduces heat loss. Heat is easier to accumulate than clear soup noodles, and the temperature rises quickly. Spicy red oil soup reaches the boiling point first, and naturally boils first.

3. White pot is similar to soup, and red pot is similar to frying oil. Simply put, the upper layer is oil, the lower layer is water, and the boiling point of oil is high. The water below is boiling, and the oil is gone. The oil is equivalent to covering a pot cover, so the hot air can't rise. Boiling water can better lock the heat, drive faster and not touch the air.

There are so many peppers at the bottom of the pot. Zanthoxylum bungeanum is a solid substance, which will absorb heat quickly when it sinks to the bottom of the pot. For example, under the same capacity, the clear soup pot is 95% water, and the red soup pot may be 70% water and 20% oil, 1.

Extended data:

Yuanyang hot pot is a delicious famous dish, belonging to Chongqing-style Sichuan cuisine. The finished dishes are unique in flavor, spicy and delicious, delicious and mellow, with their own characteristics. Yuanyang hot pot is an innovative hot pot in Chongqing, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot. This product was originally named "Double Flavor Hot Pot". The dishes that Chongqing team participated in 1983 First National Cooking Competition were named and designed by Yan Wenjun and made by senior chef Chen Zhigang. This hot pot is divided into two halves with copper sheets, creating the image of a pool. Put clear soup marinade and red soup marinade at the same time, and the hot ingredients in the pot can be arbitrary.

1985, Xiong Sizhi renamed "Double Flavor Hot Pot" as "Yuanyang Hot Pot", which is more rich in cultural charm and food interest. Sister Aisingiorro, as a consultant to the judges of the 1983 National Cooking Competition, once commented on this product: "This dish is very good, but the good thing is that it has developed. It skillfully combines the traditional red soup hot pot and clear soup hot pot in Chongqing, with unique flavor and quite distinctive features. More preferable is the container of this dish. This Tai Chi pot is intriguing. "

Reference answer: Baidu Encyclopedia-Yuanyang Hotpot