HOW TO MAKE HOT WATER RECIPES

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HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD



How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories     Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (糍粑辣椒)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

  • Cook the light stock
  • Milder version (清汤)
  • Red version (红汤)

DEEP SOUTH DISH: HOT WATER CORNBREAD



Deep South Dish: Hot Water Cornbread image

Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.

Provided by Deep South Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Cooking oil (peanut oil recommended)
1 cup all-purpose yellow cornmeal (stone-ground preferred)
1/2 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Pinch granulated sugar, optional
About 1 cup boiling water

Steps:

  • Fill a cast iron skillet about 1/4 with cooking oil. Place on high burner and heat just until it begins to smoke. Turn down to medium high.
  • Meanwhile, whisk together the cornmeal, flour, baking powder, salt and sugar.
  • When oil is about ready, slowly add in boiling water a little at a time, stirring constantly, until texture resembles a thick cooked oatmeal.
  • Use a large cooking spoon to scoop batter into the hot oil, browning on both sides.
  • Drain on a rack over paper towels.

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DEEP SOUTH DISH: HOT WATER CORNBREAD
Hot water cornbread is a fried cornbread, tender on the inside, thanks to a precook of the cornmeal with boiling water, and crispy on the outside from a quick fry in a blazing hot cast iron skillet.
From deepsouthdish.com
Total Time 20 minutes
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  • Drain on a rack over paper towels.
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  • Preheat the oven to 450 degrees. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan. Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
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Hot water cornbread can be served as a sweet or savory dish. To make it savory, serve it alongside chili , beef stew , or pork chops to soak up all the delicious sauce. Otherwise, as a sweet treat, top your cornbread with butter, maple syrup, molasses, or honey.
From southernplate.com
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PAPER MACHE RECIPES
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