Seafood hot pot is a very enjoyable way to eat. By cooking seafood in hot pot, you can enjoy the most delicious taste of seafood.

Seafood hot pot soup has different recipes due to different tastes.

Cantonese eat seafood with a light and original taste as the standard, and there are also various ways of doing it. Below, I will introduce to you two types of Cantonese-style seafood hotpot soup.

Guangdong Shunde flavor seafood hot pot

Shunde has a very famous hot pot, which is very delicious for blanching seafood: rice porridge.

无(无) means "nothing".

How can it be called "porridge" without rice?

In fact, this is the essence of Shunde people's pursuit of delicious food. Cantonese people like to eat hot pot, but they are afraid of the heat (getting internal heat) from eating too much hot pot, so they invented the porridge and water-based soup of this hot pot.

Because, in the eyes of Cantonese people, white porridge is a magical tool for reducing fire. Use porridge water made from white porridge to make hot pot soup, which can restrain the heat of hot pot.

Wumi porridge is actually the base soup of a hot pot.

This base soup is very particular, and the production process is also very cumbersome and complicated.

This exquisite porridge is made from soup. The rice used for making porridge must be selected and meet the standards for making porridge. It also needs to be soaked in advance, then add a little peanut oil, mix well and marinate.

Pour the soaked and pickled rice into the boiling soup, cook until the rice grains are completely open (stir frequently during this period), blend into the porridge water, and then use a dense sieve to separate it. Only with rice residue can you get a pot of thick porridge.

After the porridge water is cooked, pour some of it into a small pot, add a little shredded ginger, and then add a few wolfberries to turn it into a pot of hot pot soup, used to blanch seafood, fresh and sweet And smooth.

The secret of rice porridge:

The secret of blanching seafood in porridge water is that the porridge water has a certain consistency. After the seafood enters the porridge water, Wrapped in thick porridge water, it seems to be coated with a layer of starch, tightly locking in the sweet and fresh taste of seafood.

The thermal conductivity of porridge water is much higher than that of boiling water. Once seafood enters the porridge water, it can be cooked faster. At the same time, the heat preservation performance of the porridge water is also better. When the ingredients are put into the pot, the temperature of the porridge water will not drop too much, and the blanched seafood will taste more delicious.

In the seafood hot pot, the rice-free porridge is very consistent with the Cantonese people's pursuit of lightness and health. The blanched seafood tastes more delicious and has a smoother texture.

Guangdong Chaoshan flavor seafood hot pot

Chaoshan people like seafood very much, especially in Shantou, where seafood food stalls are overwhelming and you can eat seafood 24 hours a day.

For seafood hot pot, Chaoshan people have their own unique insights into seafood.

Seafood hot pot base with bitter melon must be a recipe that has not been seen in many places.

Crushed peppercorns, ginger slices, bitter melon, white garlic, celery, pork belly and mild red pepper form a seafood hot pot base soup with a unique flavor.

Another recipe for Chaoshan hot pot soup can use peppercorns, ginger slices, winter melon, soybeans, pork belly and preserved vegetables (a kind of pickled dried radish in Chaoshan area) as ingredients.

Hot pot soup with bitter melon as an ingredient

Although bitter melon has a slightly bitter taste, it is precisely because of its bitterness that it can cause a sweet aftertaste. The wonderful use of bitter melon in the base soup adds a sweet taste to the freshness and sweetness of the seafood.

The heat-clearing and detoxifying effect of bitter melon is similar to that of rice porridge: the coolness of bitter melon is used to restrain the heat of hot pot.

Pepper grains can effectively remove the fishy smell, white garlic and celery grains can increase the aroma, and a few ginger slices and a mild red pepper can add some layers of flavor.

The role of pork belly in the base soup: it is because the pork belly can slowly release fat during the cooking process. And these oils just act as lubricants, making the seafood taste smoother and more tender.

Hot pot soup with preserved vegetables as an ingredient

Preserved vegetables are one of the favorites of Chaoshan people. A small piece of preserved vegetables can be paired with a bowl of white porridge. However, adding preserved vegetables to hot pot is not used to accompany white porridge.

Preserved vegetables are also used to cool down and reduce heat in Chaoshan area. Adding preserved vegetables as an ingredient to hot pot can not only reduce the heat, but also serve as a freshness enhancer to bring out the fresh and sweet taste of seafood.

As a small amount of soybeans are cooked in the pot, proteins and amino acids are continuously released, adding a lot of fresh and sweet flavor to the soup base.

In the Chaoshan area of ??Guangdong, there are unique insights and methods for cooking seafood. A random food stall in the Chaoshan area may hide a master in handling seafood.

Let’s talk about seafood in seafood hot pot

We talked about the base soup of seafood hot pot earlier. There is only base soup, but how can it be done without seafood? Next, let’s talk about seafood.

Seafood, as the name suggests, is the delicious fish, shrimp, crab and shellfish in the sea.

When eating seafood hot pot, of course, you cannot do without fish, shrimp, crab and shellfish.

However, is there any particular order in which these types of seafood are cooked?

In fact, the order in which seafood is blanched is also very particular.

When eating seafood hot pot, fish and shrimp cannot be blanched in the pot first.

Marine fish is delicious, especially when blanched in the hot pot soup of rice porridge, which can better reflect the freshness and sweetness of marine fish.

When eating seafood hot pot, why can’t we eat sea fish first? Because, although sea fish is fresh and sweet, among all seafood, fish is rich in fat, which is higher than other seafood. If it is high, it will easily lead to a feeling of fullness. Once you eat the sea fish first, you will easily feel full and you will not be able to eat the seafood that follows. Therefore, sea fish cannot be eaten first.

Marine shrimps are also seafood that cannot be eaten first. Maybe everyone wants to ask again: Why can’t we eat the shrimp first?

Because, in seafood hot pot, once the shrimp is added to the pot, the entire pot of soup will turn red, and the taste of the shrimp will It is very thick and will remain in the soup base, affecting the taste of other seafood. Therefore, in seafood hot pot, shrimp is the last seafood to be cooked.

When eating seafood hot pot, the order of blanching the seafood is: eat shellfish first, then crabs, then sea fish, and finally the sea shrimp.

What are the mysteries in the processing of seafood?

In seafood hot pot, there are also some mysteries in the processing of seafood. When we handle shellfish, we must first distinguish them by size.

For large shells: such as large snails, geoducks, large razor clams, etc., you must first crack the shells to get the meat, then slice the snail meat into thin slices, and then put it in a pot to blanch.

Small shells: such as snails, scallops, white clams, small razor clams, etc., you can use clean water in advance, add an appropriate amount of sea salt, add an appropriate amount of ice cubes, and simulate sea water for a few hours to spit them out. Sand and dirt are then put into the pot and boiled.

Crab is a seafood that many friends like to eat. After the crabs are slaughtered, they should be soaked in ice water for a while to allow the blue blood of the crabs to precipitate in the ice water, and then picked up and drained. This will taste better and will not make the soup base black.

A variety of different seafoods, many of which have different processing methods. When buying seafood, ask the seafood stall owner about the cooking methods, and you will naturally gain some new knowledge.

How to arrange the dipping sauce for seafood hot pot?

When eating seafood hot pot, Cantonese people prefer a lighter taste and the original flavor of seafood. Therefore, dipping ingredients for seafood hot pot in Guangdong is relatively simple.

Light soy sauce is the simplest dipping sauce for seafood hot pot and can handle most seafood.

Mustard light soy sauce is a perfect match for conch slices, and it is also a very delicious dipping sauce for dipping fresh squid.

Chaoshan specialty Puning bean paste is a magical dipping sauce for sea fish.

Shacha sauce can be used not only to dip beef but also seafood in Chaoshan area.

Garlic vinegar is a natural partner of crabs. With it, crabs have souls.

Pair different dipping sauces with different seafood to give you a different taste.

Seafood Hot Pot

Seafood, a delicacy that many people love, has various ways of making it. If you like seafood and seafood hot pot, start by understanding seafood.