The heat of a hotpot was about 1000-5000 kcal. The specific amount of heat depended on the type and quantity of ingredients used in the hotpot, the cooking method, and the use of condiments. Meat and seafood, which were rich in protein and fat, had higher calories, while vegetables and soy products, which were rich in diet fiber, had relatively lower calories. The cooking method of boiling usually has lower calories than frying and frying. The more oil, peanut butter, chili sauce, and other seasonings were used, the higher the calories. Eating too much hot pot may lead to weight gain and increase the risk of chronic diseases. Therefore, if you want to control the heat intake of the hot pot, you can choose low-cal ingredients, control meat intake, avoid high-cal seasonings, choose low-cal hot pot base, and reasonably arrange the food before and after the meal.
The heat of a hotpot was between 1200-1500 kcal (excluding the big eater). However, there were also some results that mentioned that the heat of hotpot could be between 300-800 kcal or even higher. The actual intake of calories still needed to be calculated according to the individual's food intake and the choice of ingredients. Therefore, it was impossible to give an accurate number to answer this question.
A cup usually contains 8 ounces. However, in some specialized fields or for certain ingredients, the conversion might be a bit different. So, it's always a good idea to double-check the measurement requirements for the specific task at hand.
Well, typically, a cup contains 8 ounces. But it's important to note that this can vary depending on the context. For example, in some recipes or specific measurements, it might be a little different.
There were many ways to make garlic broccoli. The following was one of them. First, cut the broccoli into small flowers, soak them in salt water for 10 minutes, and then rinse them with water. Next, he crushed the garlic into minced garlic, added an appropriate amount of cooking oil into the pot, heated it up, and stir-fried the chopped green onions and half of the minced garlic. Then, he added broccoli and stir-fried. Then, he prepared the sauce, mixed the salt, chicken essence, raw flour, and an appropriate amount of water evenly, poured them into the pot, and continued to stir-fry. Finally, he added the remaining minced garlic and stir-fried it evenly before taking it out of the pot and putting it on a plate. The garlic broccoli made in this way had a good color, fragrance, and taste. It was crisp and tender, and it was very delicious.