Chinese Seafood Hot Pot Recipes
CHINESE SEAFOOD HOT POT
Steps:
- Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
- Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
- In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.
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Reviews 4Calories 1059 per servingCategory Festive Delicacy
- The various types of Chinese hot pot. Each restaurant and family make it a little different than the other but can be broadly grouped into a few categories.
- A good stock is the most crucial element of the hot pot soup base. The foundation of the Chinese hot pot soup base is a good stock. My go-to ingredient is a mixture of chicken and pork bones.
- How to prepare the stock from scratch. Here is my recipe to prepare the soup stock from scratch. I am using half chicken and half pork bones to get the best of both.
- The Szechuan mala hotpot. The bright red chili oil floating on top, plus the noticeable red chili, will make anyone feel the heat even not tasting it.
- The Cantonese style herbal soup base (non-spicy) The second type of Chinese hot pot soup base is the age-old recipe of my family. This soup base is the modified version of the Cantonese herbal soup.
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