Chinese hot pot
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Chinese hot pot is a common idea for the fall and winter
months. It's a welcoming, calming, and social meal with loving family or
friends. Furthermore, the way the food is prepared at the table makes it a
straightforward feast.
With us all remaining inside and giving every dinner to
those in our own families, it's in this way an extraordinary at-home eating
"occasion." It's a nice change of pace and delicious! How to make hot
pot at home is the subject of this post.
What exactly is Chinese hot pot?
There are many different kinds of hot pot in China, but at
its most basic, Chinese Hot Pot is a meal that diners interact with by sitting
around a simmering pot of soup in the middle of the table. The soup contains
various raw ingredients like meat, seafood, vegetables, tofu, and starches that
are cut into thin slices or small pieces so they can be cooked quickly.
The boiling liquid can be customized by diners to their
liking. They can then recover prepared food things from the pot with wire
spoons, and flavor them with individual plunging sauces.
Hot pot can be a very individual dish! The dipping sauce can
be made by each individual, and they can choose exactly what they want to eat.
How Hot Pot Is Made in China?
In the winter, hot
pot is a staple in China. Hot pot restaurants can be fancy or casual. Similar
to conveyor belt sushi restaurants, some offer individual small pots containing
rotating conveyor belts of ingredients. Others center around the more customary
public eating experience.
A lot of them provide unique regional hot pot experiences.
Yunnan hot pot, Sichuan hot pot, Mongolian lamb hot pot, and even Japanese
shabu-shabu can all be found in restaurants.
Some have a buffet-style sauce bar, while others have
special pre-mixed dipping sauces you can order off the menu.
Haidilao Hot Pot Restaurant is one of our favorite Chinese
hot pot chains. It is known for its excellent service and noodle pullers who
dance. Haidilao, which roughly translates to "scooping the bottom of the
ocean," serves as a useful analogy for scooping your ladle through the pot
when making a fish ball or tofu puff.
We also have hot pot cafes in the United States, but we view
them as moderately pricey and of variable quality. Because of this, we prefer
to prepare our hot pot at home.
Hardware Expected TO HAVE HOT POT AT HOME
You truly do require a unique hardware to have a hot pot
dinner at home. Let's begin with the necessary equipment:
THE NEEDED EQUIPMENT FOR A HOT POT
Heat Supply:
Pot:
The round shape and depth of Chinese stainless steel
hot pots make them ideal for cooking. They are wide and deep enough to hold a
lot of food without being so deep that the food sinks to the bottom. The metal
is somewhat flimsy, which permits the stewing soup to warm up rapidly as extra
fixings are added. Some designs even have a feature called
"yin-yang," which lets you cook two different flavors of soup at the
same time. However, any pot that is wide and relatively shallow will do.
Chopsticks:
In terms of food retrieval, chopsticks offer
superior dexterity. Hot Pot is best eaten with bamboo chopsticks or wooden
chopsticks, which are heat safe and cool off rapidly. Chopsticks made of metal
and plastic are not ideal. Metal is a heat conductor, and plastic can melt at
high temperatures. would prefer not to burn on them!
Additional Stuff:
Sauce dishes: For each person to gather their own plunging
sauce, you will need small dishes, such as Chinese rice bowls.
Baskets made of metal and wire for hot pots: Although it is
not absolutely necessary, metal hot pot spoons are essentially wire strainers
with large openings. The bubbling fluid circulates around the food as you place
it in the small wire cup and prepare it. After that, all you need to do is
raise it to tip the food into your bowl in a neat manner. Additionally, it acts
as a sort of "net" to extract additional delectable items from the
pot.
How to Make Pot Roast in a Hot Pot:
With regards to stock, there's a ton of variety out there!
We'll remove the chicken soup and add a handful of goji berries, ginger, and
sliced scallions for a super easy version.
However, there are times when a particular flavor profile is
desired. The variety of broth flavors offered by most hot pot restaurants
really enhances the experience.
HOT POT Plunging SAUCE Fixings
Alright, on to our last hot pot component — the plunging
sauce. The dipping sauce you use is very unique to you.
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While my father and sister favor Sha Cha, a Chinese barbecue
sauce, as the primary flavor, I prefer a sauce made with sesame glue. My
mother's dipping sauce contains more soy.
Sauce components include the following:
- Chinese sesame glue or sauce
- Peanut butter or nut sauce
- Soy sauce (light soy sauce, prepared soy sauce, and fish enhanced soy sauce are great choices)
- Sha Cha Sauce (Chinese bar-b-que Sauce)
- Sesame Oil
- Sichuan Peppercorn Oil
- Bean stew Oil/Sauce
- Bean stew Garlic Sauce/Sambal Oelek
- Chinese dark vinegar/rice vinegar (a more uncommon fixing, however up to individual inclination)
- White pepper
- Toasted sesame seeds
- Minced garlic
- Slashed scallions
- Slashed cilantro
- Broiled shallots or garlic
Broths based on meat or mushrooms that taste very clean are
favorites of some. Others like a thick tomato soup base, while others like red
hot, slick Sichuan hot pot.
With the introduction of prepackaged hot pot soup bases, the
procedure has become even simpler.
We truly delighted in Lee Kum Kee's Soup Base for Satay Hot
Pot, which had a light fish flavor and gave everything a rich umami help.
They also make a tomato soup base, a Japanese-style pork
soup base, and a spicy Sichuan soup base if seafood isn't your thing.
These soup bases can likewise be utilized to make different
dishes. For instance, our Ma La Xiang Guo (Spicy Numbing Stir-fry Pot) recipe
relies heavily on hot pot soup base.
When you want to sit down to a hearty meal of raw
vegetables, noodles, tofu, and proteins, these pre-packaged options definitely
make the preparation process much simpler.
HOT POT FOOD Things:
There are a few categories of hot pot
dippables to keep in mind when striking a balance. For a varied hot pot meal,
ensure that you have 3-5 items from each category in good balance.
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Some options are as follows:
VEGETABLES AND FUNGI
A well-balanced hot pot experience calls for a diverse
selection of fungi and vegetables, including Chinese leafy greens and harder
root vegetables. There are a few choices:
Leafy Vegetables: Simply wash the leafy greens thoroughly
and cut them into manageable pieces to prepare them. Child salad greens (suck
as child bok choy) can be left entire, while bigger leaves (like napa cabbage)
ought to be cut into more modest (1-2 inch) pieces.
Baby bok choy, Napa cabbage, Choy sum, Spinach, Pea Tips,
Watercress, AA choy/Cai, Chrysanthemum Leaves (tongho), and Tatsoi are some of
the other vegetables in this dish. Peel and cut the majority of these
vegetables into 1/4- to 1/8-inch slices. They can also be cut into 1-inch
pieces; however, the thicker they are, the longer it will take for them to cook
through.
Potatoes with lotus roots Sweet potatoes with sweet potatoes
Pumpkin/Kabocha squash with daikon radish with wedges Tomatoes with wedges Corn
with whole ears cut into 1-inch pieces Winter melon
Mushrooms:
Enoki mushrooms (cut 1/2-1 inch of the base off, and
separate the bigger heap of enoki into more modest more sensible packs.
Stir-fry until wilted; time to cook: 30 to 45 seconds) Wood ears (soak to
reconstitute, remove any woody ends, and wash off any dirt or sand; cook time:
2-3 minutes) King mushrooms (thinly slice the ends; time to cook: 2 minutes)
Shiitake mushrooms (slice and trim the woody stems before adding them to the
pot because they will add flavor to the broth); time to cook: 2-3 minutes)
Shellfish mushrooms (Clean completely; cook time: 2-3
minutes) Shimeji mushrooms (Separate each mushroom into its own time to cook:
2-3 minutes)
MEAT & SEAFOOD
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Asian grocery stores sell thinly sliced meat for hot pot,
usually beef, lamb, or pork.
If you can't find pre-sliced cuts, you can thinly slice
things like flank steak, sirloin, lamb shoulder, pork belly, and pork shoulder.
They'll be easer to slice if somewhat frozen. You can even bring them to the
table partially frozen as long as they are sliced thin enough to quickly cook
once added to the simmering pot.
Popular seafood include squid, scallops, whole shrimp,
shrimp balls, and fish fillets that have been thinly sliced.
Additional meat and seafood items include pre-cooked beef
balls, pork balls, fish balls, squid balls, and mixed seafood balls. Because
they have already been cooked, all that is required is for the hot pot to be
thoroughly heated.
Ensure your meats are totally cooked through. Before
removing any other items from the pot, simmer the broth for at least 30 seconds
to 1 minute after adding the raw meat.
Thinly sliced against the grain beef (brisket, short rib,
ribeye, sirloin, flank steak) Pork shoulder or loin (thinly sliced) Pork belly
(thinly sliced) Lamb shoulder or leg (thinly sliced) Chicken (boneless breasts
or thighs, thinly sliced) Sliced fish fillets (such as tilapia, bass, or
fluke/flounder) Shrimp Scallops Squi
Eat And enjoy the life with spicy sauces