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Ask The Expert: Restaurant Secrets For Steamboat At Home Steamboat is one of the most enjoyable ways to have a nice long dinner with friends and family. All you need is a pot of good stock and any condiments you fancy. Seafood, meat, vegetables and noodles � the varieties are endless. As the weather gets cooler, we find ourselves reaching for our hot pot stove more often. Winter time is the perfect time to huddle around the table to enjoy hot pot or steamboat (??), a Chinese cooking process where a simmering pot of soup sits is placed in the middle of the dining table surrounded by fresh, uncooked ingredients which guests place in the stove to cook and eat during the meal. Luckily for you, creating the traditional steamboat soup base recipe is easy and quick. Here are some recipes that you can�t go wrong with. Traditional Clear Steamboat Soup Base Recipe Photo courtesy of Neil Conway via Flickr. Serves: 6 | Prep Time: 1 hour 30 minutes The most common steamboat clear soup base recipe is just a simple chicken stock.
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The goal your complete family steamboat recipe 2020 take partial in.

Preparation 1 hr. Cooking 50 min. Skill level Mid. Select rating Give it 0. Instructions Steamboat Springs New Years Eve 2020 Inst Marinating time: 2 hours. Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone quill from inside the body and discard entrails.

Cut tentacles from the head just below the eyes; discard head. Remove side wings and fine membrane from the body. Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper. Cut the squid down the centre so that it will open out flat. Using a small, sharp knife, score shallow diagonal cuts in a criss-cross pattern on the inside surface. Cut scored squid into 5 x 2. For the squid marinade, pound chilli and salt into a rough paste with a pestle and mortar.

Add palm sugar, pound lightly, then stir in fish sauce, ginger and lime juice. Add marinade to the squid in the bowl. Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef. Add the five lots of marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours. To prepare the bamboo, cut the horn-shaped shoot in half lengthways, strip off the outer fibrous layers and then trim about 2 cm 1 in off the base.

Drain and refresh under cold water. Repeat this process of boiling from a cold-water start, draining and refreshing twice more to remove any bitterness. Set aside. Any leftover bamboo can be placed in cold water and stored in the refrigerator for up to 3 days � it makes a delicious addition to stir-fries and braises.

Scrub, debeard, rinse and drain the mussels; set aside. Clean the scallops, leaving them attached to their shells. Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain.

Wash the asparagus and snap off the woody ends, then peel the lower part of the stem and cut into thirds on the diagonal. Discard outer leaves of cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves.

Wash bean sprouts and all the herbs thoroughly; drain well. Pick sprigs from the herbs. Blanch Hokkien noodles in boiling salted water until 'al dente' � about 4 minutes. Drain, refresh in cold water, then thoroughly drain again. Bring a pan of water to the boil, add salted duck eggs and boil for 9 minutes. Drain, refresh in cold water, then peel and cut into quarters.

Arrange bamboo, mussels, scallops, choy sum, asparagus, cabbage, bean sprouts, herbs, noodles, eggs and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

About an hour before your guests are due to arrive, make the stock. The Chinese prefer to have leftovers which symbolizes lots of savings in the coming year. You can use the leftovers to make more hotpot meals or other dishes in the coming days. Hence do not cut them to shorter lengths. You can use either thin fish slices or yong tau foo which are pieces of food with stuffed fish paste.

If you would like to prepare a simple hotpot meal but are clueless about what to do, check One Pot Steamboat Recipe out the following guide to get you started. A Hotpot A gas powered hot pot. The basic equipment is of course a hotpot. There are basically two different types to choose from � i an electrical hotpot comes with wires and cables or ii one with gas canister stand-alone device with no wires; pictured above.

I opt for the latter because I have a phobia of tripping over wires and spilling all the hot soup and ingredients over. You can also opt for a hotpot with a divider if you wish to have two different soup bases. B Cutlery Cutlery front � slotted ladles for hot pot. Use soup and slotted ladles a ladle with holes; pictured to cook foods. Do provide an extra pair of chopsticks specifically for cooking raw meats. You can use Chinese clear soups as a soup base or brew your own chicken broth. When using instant stocks, you can focus on a theme example ma la, miso, kimchi, tom yum if you like.

Instant Soup Stocks. Simply start the steamboat with plain boiling water, carrots peeled and cut to large chunks and sweet corn cut to large chunks , and at the end of the meal, you soup will be really sweet and you can also eat the sweet corn which will become juicy. A Sliced Pork or Beef Pork shabu shabu. Due to the extremely thin slices which are cut by machines , the meat will be cooked within seconds of Steamboat Springs New Years Eve 2020 Time dipping in hot broth. Because they are usually sold frozen and vacuum sealed , I buy them in advance and store in the freezer.

C Seafood Abalone slices. Fresh prawns shrimps in US. Fish maw. To prepare fish maw , soak them in boiling water covered until softened. Discard the water and use kitchen scissors to cut to smaller pieces. If the fish maw you bought is the harder variety, you can continue soaking in a new round of hot water until dinner time.

They will be cooked to soft perfection in no time at all during the hotpot session. One of the most popular vegetables for hotpot is tang oh Garland Chrysanthemum.

During CNY season, supermarkets and wet markets are well stocked with this vegetable. I take out the tang oh almost immediately after dipping them in the hotpot soup to enjoy them while they are still crunchy.

You can use an assortment of mushrooms such as shiitake , button and hon-shimeji stalks trimmed in your hotpot. Some people also like to add canned button mushrooms. E Non-meats Firm tofu which is ideal for steamboat or soup. Daikon white radish. If you are adding eggs to your hotpot, add them at the very end because it will cause the soup to be murky. My family cooks individual portions of eggs 1 egg per person in a slotted ladle.

Try not to break the yolk � if you love runny egg yolk like I do, you will love this nice finale to a yummy hotpot meal. Cooking a whole egg at the end of the hot pot session. F Carbohydrates Some families believe that having cooked rice is a must as it is a symbol of good luck during CNY whether or not you eat it. Besides rice, you can also prepare long strand noodles which is a symbol of longevity hence do not cut them to shorter strands.

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