"Make a stove" and drink a mouthful of soup to warm the whole winter.

when it comes to "hot pot", I believe that Chongqing hot pot is the first thing that many people think of, but when it comes to "cooking", friends in other regions may be confused except those in Guangdong? This doesn't mean "eating around a stove".

Cantonese people call hot pot "beating furnace", and people often misspell it as "bian", but in the ancient Chinese dictionary, "yi" is pronounced biān? , is a famous dish with delicious color and flavor, belonging to Cantonese cuisine.

Why do Cantonese people call hot pot a "retort"?

"hit" means "hit" in Shuo Wen Xin Fu, that is, hit and knock. The "beating" of the edge-beating furnace refers to the "rinsing" action. Why is it called "oven"? In Shuo Wen Jie Zi, it is a kind of wide-mouthed and flat kitchen utensils that can be used to rinse ingredients.

According to the explanation of "Guangzhou Benzi", the stove is placed around people, that is, next to people. People stay by the stove and eat food while rinsing, so it is called a side stove.

In the cold winter, people eat around the stove. There are similar hot pot dishes in other provinces, but "beating the stove" is different from the so-called "hot pot".

the difference between "retort" and hot pot

Different soup bases

Although hot pot also has different soup bases, such as spicy, three fresh and so on, most of them are soup bases made of red oil, which tastes spicy. The soup base used in the retort is generally made of free-range chicken and a variety of ingredients, which is light in taste but rich in aroma, and is very suitable for slow fire and slow scalding.

Different ways of eating

Hot pot is eaten sitting down, while the old-fashioned "cooking stove" is eaten standing up. But with the progress of social civilization, some old dietary characteristics have also changed. Now in Guangzhou, there is no difference between "beating the stove" and the ordinary way of eating hot pot.

Different from

metal utensils used in chafing dish, charcoal is burned in the middle, and tile is used for "beating furnace".

Chopsticks are different.

Chopsticks that "hit the stove" are also made of bamboo, and they are extremely long, about twice as long as ordinary chopsticks, which is convenient for standing and rinsing. Have another taste.

Cantonese people pay attention to eating Cantonese-style oven.

Cantonese people will eat it if they like, and they also pay attention to the order of eating all kinds of ingredients when cooking oven. Naturally, meat and seafood are eaten first. After eating these, the smell of meat and the umami taste of seafood will be integrated into the soup. At this time, you can eat a delicious meal, and finally eat vegetables, and you can also burn some rice noodles or rice noodles at the end.

Guangdong people have always had a special liking for cooking stoves. The autumn and winter in Lingnan area are wet and cold, and the most ceremonial thing is that a group of people eat around the stove, the warm lights, the steaming water mist, the aroma of ingredients stewed in the pot, and the lively and noisy picture reveals a happy and down-to-earth atmosphere.

the most important "cooking stove" is soup base, seafood soup base, Shunde clear water cooking stove, Chaoshan beef hot pot, Jintang huajiao chicken, etc. Let's take a look at how to make Jintang huajiao chicken soup base!

Making of "beating furnace"

1. Soak dried flower gum in water for more than 12 hours and scallops for 15 minutes.

2. Cut the ginger slices, put the ginger slices under the soaked gelatin, steam for 8 minutes, turn off the fire and stew for 1 minutes, and remove the gelatin for later use.

3. slice the pumpkin and steam it. put the steamed pumpkin into a mixing cup.

4. Add the purified water into the mixing cup with the pumpkin, so as not to touch the pumpkin.

5. Beat the pumpkin into fine pumpkin pulp.

6, chicken in cold water, adding cooking wine, blanching for 2 minutes, and taking out

* This step is to remove blood

7, put the blanched chicken, gelatin segments, scallops, red dates and ginger into a casserole, and pour the beaten pumpkin pulp.

8. Pour in clear water flush with the chicken, a spoonful of cooking wine, and bring to a boil

9. Cover and simmer for 5 minutes, then add Lycium barbarum and salt to taste, and continue to stew for 1 minutes.

The pictures in this article are all from the Internet.