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    Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes
    Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes
    Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes
    Ebook97 pages27 minutes

    Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes

    By Martha Stone

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    About this ebook

    Hotpots make the perfect, simple family-style meal. Meat, veggies, seafood and other ingredients burbling inside the pot, together with a flavorful stock makes the perfect get-together meal.

    As a part of the Asian food tradition, hotpots are quite famous around the area. Taking its roots from Mongolia, the Chinese have since then taken and developed the basics of hotpot cooking, molding and melding it to their own cooking traditions. The Chinese have made the hotpot truly their own by using local ingredients that are indigent in the particular region they are from. For example, the Chongqing version makes use of spicy Sichuan peppers while the Manchurian version often tastes a bit sour with the addition of suan cai or Chinese sauerkraut.

    Have a taste of classic Chinese hotpot dishes with “Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes!” This book will feature 35 simple and easy-to-follow Chinese hotpot recipes, including tips and a bit of history about this unique Chinese dish.

    LanguageEnglish
    PublisherMartha Stone
    Release dateAug 17, 2014
    ISBN9781310500947
    Chinese Hotpots: Simple and Delicious Authentic Chinese Hot Pot Recipes
    Author

    Martha Stone

    Martha Stone is a chef and also cookbook writer. She was born and raised in Idaho where she spent most of her life growing up. Growing up in the country taught her how to appreciate and also use fresh ingredients in her cooking. This love for using the freshest ingredients turned into a passion for cooking. Martha loves to teach others how to cook and she loves every aspect of cooking from preparing the dish to smelling it cooking and sharing it with friends.Martha eventually moved to California and met the love of her life. She settled down and has two children. She is a stay at home mom and involves her children in her cooking as much as possible. Martha decided to start writing cookbooks so that she could share her love for food and cooking with everyone else.

    Read more from Martha Stone

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      Book preview

      Chinese Hotpots - Martha Stone

      Introduction

      With a history of more than a thousand years, the hot pot is a dish that is quite representative of the Asian culture, especially the Chinese. It is an easy, one-cook comfort food that can be made with almost any type of ingredient at hand. Vegetables, meat, seafood… the possibilities are almost endless!

      Adapting the traditional Mongolian style of hotpot cooking, the Chinese were the first people to adapt practice, tweaking it and making it their own by adding local ingredients. The variations that popped up across China were reflective of the local cuisine of the particular region. For example, spicier hotpots are found in the southwestern part of China. Chili is often added into the broth in this region, unlike in the north, where the hotpot broth tends to be milder in taste. On the other hand, the Chongqing hotpot, famous in the northern mainland region, uses a lot of Sichuan pepper and spices. Decidedly spicier than the average hotpot, the Chongqing style makes use of the plentiful Sichuan peppers in the region.  

      Choosing a good hotpot cookware

      Invest in good hotpot cookware to ensure that your dishes come out great every time. Look for one with a rounded bottom and domed lid as this will be quite efficient in distributing heat evenly through the ingredients.

      Clay is the traditional material used for most hotpots, but there are also ones now that are made of enameled cast-iron. The latter type is easier to find but quality-wise, it does not retain heat as efficiently as the clay ones.

      Hotpot Ingredients

      Chinese hotpots are defined by the ingredients used, revealing the locality that it comes from. The use of the freshest available ingredients is also very important in making a delicious hotpot. Mainland China makes use of meats and vegetables, while those along the coast would make use of the bountiful fishes and other seafood.

      The stock itself can be as simple as a pot of water seasoned with salt and pepper, or made more complex with the addition of spices and seasonings. Listed below are some of the common ingredients used in traditional hotpot dishes:

      Proteins (meat, poultry, and seafood)

      Beef, pork, chicken, lamb, or goat

      Whatever type of meat you choose, it is important to slice the meat as thinly as possible. Slice the meat just before using for best flavor.  

      Offal, ear, and innards

      Beef and pork innards are the more commonly used for hotpots. When using them, make sure you clean them well to get rid of the gamey taste.  

      Blood tofu

      Coagulated blood of pork or duck, blood tofu is a common food in Chinese cuisine. Blood tofu is never eaten alone, but rather used in hotpots, soups, or with stir-fried

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