Fire pot
Hot Pot ( Chinese 火鍋 / 火锅 , Pinyin Huǒguō , Cantonese fo2 wo1 , Jap. Nabemono , viet. Lau , in the English Steamboat or hotpot ), also known as Chinese fondue or in German-speaking Switzerland under the French name chinoise fondue , a court is to Type of a stock fondue that is common across East Asia ( China , Taiwan , Korea , Vietnam , Thailand, and Japan ). In many areas, the fire pot is very popular, especially in winter.
Mongolia is often given as the region of origin , although it is completely unknown in today's Mongolian cuisine . The pot that goes with it, but not the dish itself, is also called the Mongolian pot in Switzerland . The Swiss call it vintner fondue when at least half of the wine and spices are used for the broth instead of just bouillon.
Preparation and ingredients
An often specially shaped pot made of mostly metal , partly also made of ceramic , is placed in the middle of the dining table , similar to a fondue with boiling broth made from different ingredients or partly just boiling water. While the Dutch Oven is kept boiling, ingredients are added to the pot and cooked at the table. A table-top device or a special substructure in the form of a rechaud that is operated with denatured alcohol , gas or a special fuel paste is usually used as a heat source for the fire pot , sometimes also with electricity .
Typical cooking ingredients include thin slices of meat , leafy vegetables , mushrooms , wontons , jiaozi , fish and seafood . The ingredients cooked in the Dutch Oven are usually eaten with a sauce.
China
The Chinese Huoguo
Texts show that the first evidence of the preparation of huoguo in Chinese culture can be found in the period of the Northern and Southern Dynasties in the 5th century AD, when surrounding peoples brought it to China. In the beginning, a pot-bellied copper pot with a large opening was used. According to another view of the Huoguo comes from a habit of Treidler the area Chongqing , mixed various leftover vegetables and ate hot, the real intentions savings and quick preparation were. Later, when it was discovered that the method of preparation brought warmth to the cold and humid Chongqing people in winter, flavorings and spices were gradually added to improve the taste of the dish.
The actual origin of the Huoguo is disputed. But there is no doubt that the most famous type of huoguo ( Sichuan type of huoguo) is most widespread in Sichuan . By the beginning of the 20th century, many Sichuan and Chongqing cooks emigrated from the areas and around China, so the Huoguo spread to all cities across the country. But there is also the view that the Huoguo of different vegetable growing areas and regions developed independently of one another.
The original Huoguo (fire pot), which existed in the first phase, was an earthenware pot that burned on black oak charcoal. Only after the huoguo became a popular dish in China and was also offered for sale was a metal pot used and cooked with liquid gas or on an electric hotplate. But the Huoguo soup base still has the quirks that Chongqing and Sichuan cooks gave it.
Regional variants
Today a huoguo is each family's own and unique product. Different Huoguo of different types are popular, below they are detailed:
- Malaguo (spicy Huoguo): This version has a spicy taste, as the name suggests: là辣 stands for the taste of chilli and má麻 for that of Szechuan pepper . Malaguo maintains the sharp character of the original hot pot recipe and is popular in Sichuan and Chongqing . Mala-huoguo originally had the stomach as the main ingredient, but today several main ingredients are added, only the hot flame and the recipe for the soup base have remained unchanged.
- Shuanyangrou ("sheep meat tossed in water"): A typical winter dish in northern China. The soup is only flavored with a little ginger and spring onions. Pickled garlic is eaten as a side dish.
- Yuanyangguo ( yuanyang = lovingly affectionate couple, for example: "mixed Huoguo") is the improved model of the Malaguo. It is designed mainly so that people who do not eat spicy can sit at the same table with people who eat spicy. In the middle of the pot there is a metal board, and the soup base is divided into hongtang (red (spicy) soup base / 红汤) and baitang (white (not spicy) soup base / 白汤) to suit the different tastes.
- Suancai-bairou-guo (Huoguo with sour vegetables and white meat): The main ingredient is sour Chinese cabbage and also pork dewlap , popular in northeastern areas of China.
- Qingguo (clear Huoguo): completely without a soup base, only with clear water, only when the ingredients have become hot are they dipped into the spice tank. This particularly suits the habits of the residents of Canton .
- Zuijiguo (roughly "tipsy chicken"): you take a raw chicken together with high-quality Shaoxing rice wine, Qizi (杞子) and other ingredients of traditional Chinese medicine as a soup base. Widespread in Hong Kong and Canton .
- Hanshi paocai guo (Huoguo with pickled vegetables Korean style): A huoguo with Korean pickled vegetables as a soup base.
- Rishi shuanshuan guo (Huoguo "pan-pan", Japanese style): with miso as a soup base.
Korea
In Korea the fire pot is called Sinseollo (신선로). The ingredients can vary; Popular traditional ingredients include beef, giblets, eggs (also as omelets), vegetables such as radishes or carrots, mushrooms, ginkgo nuts, etc.
Japan
The Japanese nabemono
The collective term for Japanese hot pot dishes is Nabemono . With certain Nabemono the ingredients are boiled in a light broth and dipped in a sauce before eating (like Chinese hot pots), with others the ingredients are cooked in a soy sauce - or a miso broth.
Various Nabemono
- Mizutaki : Chicken is cooked in a soup along with other ingredients and served with a sauce for dipping like ponzu . Mizutaki is a traditional Fukuoka specialty , but has been enjoyed across Japan for centuries.
- Yosenabe : Different types of meat, seafood, tofu , mushrooms and vegetables are cooked in a soy or miso broth.
- Sukiyaki : Thin slices of beef, leek, tofu, Ito-Konnyaku (noodles made from konjac flour), Chinese vegetables, various mushrooms and other ingredients are simmered in soy sauce, sugar and mirin in a flat iron pot anddipped in a small bowl with raw egg before eating . Sukiyaki only became popular at the end of the 19th century, as red meat was previously taboo.
- Shabu shabu : Similar to the Chinese fire pot. Thin beef slices are cooked in a broth with tofu, mushrooms and various vegetables and served with various sauces such as ponzu. Occasionally, pork, chicken, or seafood is used instead of beef. The Chinese fire pot became known to the Japanese during the colonial rule of Manchuria . After returning to Japan towards the end of the war, the recipe was changed and lamb was replaced by the more common beef in Japan.
Thailand
Similar to the Chinese fire pot, there is the mu kratha . The grill, also known as Thai Hot Pot, consists of a curved support surface and a soup channel. It is traditionally heated with coal, although there is already an electricity-powered variant.
- Tom Yum Goong (Hot and Sour Prawn Soup): Prawns are prepared with fish sauce , lime juice , sugar, chilli pods, coriander leaves and galangal in a broth of curry and water.
- Thai Suki : Unlike the Japanese version, in Thailand the vegetables and seafood are bleached in a hot soup and dipped in a hot, spicy sauce.
Mexico
In contrast to the fire pot as fondue , the term fire pot is also understood as a seared, cooked food. For this dish, the name Mexican hot pot has become widely accepted. The ingredients used are usually beans, vegetables and meat sausage.
Dutch fire pot as a vessel
The term fire pot is also known as a fire cooker ( Dutch oven ). The manufacturer Petromax calls its cast iron kettle a fire pot, i.e. a pot over the fire. Over time, the name fire pot has broken away from the brand. Because of this deonymization , the Dutch Oven is also known as a fire pot in the German-speaking world.
literature
- Claudia Bruckmann u. a .: The Teubner Handbook Asian. Ingredients - Kitchen Practice - Recipes. Teubner, Munich 2009, ISBN 978-3-8338-1407-5 , p. 326.
Web links
Individual evidence
- ↑ MooJaa, Mookata Thai BBQ Steamboat , accessed October 19, 2015.
- ↑ a b Website for the Dutch Oven . Differentiation between dish, vessel and recipe