While it’s common to throw in a variety of vegetables into a hot pot, there’s one particular type that you might want to leave out. Surprisingly, it’s the tender and quick-cooking chrysanthemum greens.
Chrysanthemum greens, a member of the cabbage family, are favored by many for hot pot due to their soft texture and delicious flavor. However, it’s recommended not to include them in your hot pot. The reason lies not in their toxicity, but in their strong flavor. Chrysanthemum greens have a pungent aroma reminiscent of traditional Chinese medicine, and adding them to your hot pot from the start can intensify the overall fragrance.
If you add chrysanthemum greens at the beginning, their potent aroma can overpower the flavors of the other ingredients in your hot pot. While it may not ruin the entire dish, it will certainly alter the intended taste. If you’re a fan of chrysanthemum greens and want to include them, it’s best to add them towards the end, once most of the other ingredients have been consumed.
Similarly, mugwort has a strong aroma, so if you’re enjoying a hot pot with various ingredients and want to add this herb, it’s best to do so at the end.
Additionally, there are other vegetables that, while tasty, should be avoided with certain types of hot pots for health reasons. Let’s take a look at what these are:
– Bean sprouts: Bean sprouts are typically grown at temperatures between 30-35°C, creating an ideal environment for microbial growth. Adding them to your hot pot or consuming them raw without proper cleaning can lead to microbial infections.
– Basella alba (vine spinach) should not be used with beef hot pot: While basella alba can be eaten with various hot pots, it’s not recommended with beef. Combining basella alba with beef can reduce its laxative properties and hinder digestion, leading to bloating, indigestion, and even constipation.
– Tomatoes, sweet potatoes, and potatoes should be avoided in seafood hot pots: According to experts, consuming these vegetables with seafood hot pots can lead to indigestion, stomach aches, and digestive disorders.
– Avoid using mint leaves in chicken hot pots: In traditional Chinese medicine, mint leaves are considered to have a dispersing effect and a spicy, hot nature, while chicken is warming and belongs to the wood element. Combining mint leaves with chicken in a hot pot can potentially cause dizziness, ringing in the ears, tremors, and itching. Therefore, even if you enjoy mint leaves, it’s best to avoid adding them to chicken hot pots.
The best vegetables to accompany a chicken hot pot are shredded banana flowers, water spinach, bitter melon, lotus stems, fresh mushrooms, and mugwort.
– Taro leaves: Taro leaves have a purple hue and purple joints where the leaf meets the stem. However, consuming taro leaves can cause an allergic reaction, leading to itching in the mouth and throat. Therefore, it’s best to avoid using this type of vegetable in your hot pot to prevent accidental poisoning.
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