HOW TO EAT CHINESE HOT POT RECIPES

Name: The Ultimate Guide to Hot Pot at Home
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 lb beef flank; 1 lb chicken breast; 1 lb pork chop; 2 lb tilapia fish fillets; 1.5 lb shrimp; 1.5 lb squid; 1 lb firm tofu; 4 oz dried vermicelli noodles; 1 lb spinach; 1 lb Chinese broccoli; 0.5 lb seafood mushroom; 0.5 lb king oyster mushroom; 1.5 lb daikon; 0.25 tsp salt; white pepper; 1 tsp cornstarch; 2 tbsp water; 0.5 tsp baking soda; 0.5 tsp water; 0.5 tsp salt; 0.5 tsp baking soda; 2 tsp cornstarch; 1 tbsp water; 4 tbsp light soy sauce; 1 tbsp Shacha sauce; 1 tbsp olive oil; 0.5 tbsp sesame oil; 4 tbsp oyster sauce; 1 tsp salt; 1 tsp sugar

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU

The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

Ingredients

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

CHINESE HOT POT RECIPE | EAT SMARTER USA

Chinese Hot Pot recipe | Eat Smarter USA image

The Chinese Hot Pot recipe out of our category soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

8 ounces cellophane noodle
8 ounces Bok Choy
1 chinese Cabbage
2 Bell pepper
3 cups shiitake mushrooms
1 bunch scallions
2 red, hot chile peppers
7 cups vegetable stock
20 medium shrimp (cleaned and deveined)
soy sauce (to season)

Steps:

Place the noodles in a deep bowl and cover with hot water. Soak the noodles for about 15 minutes or until they look clear and pliable. Drain the noodles in a colander and set aside.
Rinse the bok choy and cabbage and shake the leaves dry; roughly chop and set aside.
Rinse the sweet red peppers; cut in half, remove the seeds and roughly cut into bite-size pieces.
Clean the mushrooms and cut large mushrooms into smaller pieces.
Rinse the green onions; shake dry and cut the green tops into rings. Cut slits lengthwise into the remaining white bottoms, but not all the way through.
Rinse the chili peppers, remove the seeds and cut into rings.
Place the vegetable stock in a fondue pot set on a chafing dish and bring to a boil. Add the shrimp and vegetables and boil for 2 to 3 minutes. Add the noodles and cook for 1 minute longer.
Scoop vegetables and shrimp out with wire skimmers or fondue forks. Season with soy sauce and serve.

Nutrition Facts : Calories 482.47 kcal, FatContent 1.41 g, SaturatedFatContent 0.2 g, ProteinContent 42.01 g, CarbohydrateContent 79.66 g, SugarContent 0 g, CholesterolContent 267.9 mg

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