Seafood hot pot is a very addictive way to eat. Cooking seafood in a hot pot way, you can enjoy the freshest flavor of seafood.

Seafood hot pot base soup, due to the different tastes of each person, a variety of practices, very different.

Guangdong people eat seafood, so to light, original flavor as the standard, which also has a variety of different practices. Below, we will introduce you to two Cantonese flavors of seafood hot pot soup.

Guangdong Shunde flavor seafood hot pot

Shunde has a very famous hot pot, used to boil seafood is very good: no rice porridge.

These are the first time I've ever seen a person with a high level of health and fitness, and I've never seen a person with a high level of health and fitness," he said.

How can it be called "congee" if you don't have any rice?

In fact, this is the essence of the Shunde people's pursuit of food. Cantonese people like to eat hot pot, but they are afraid of eating too much hot pot heat (fire), so they invented this hot pot congee water base soup.

Because, in the eyes of the Cantonese, white congee is a fire-reducing artifact. The congee water made from white congee is used as the base soup of the hot pot, which is just enough to restrain the fire of the hot pot.

No rice congee, in fact, is a hot pot base soup.

This base soup is very delicate, and the process of making it is very tedious and complicated.

This elaborate congee is made with a top soup. The rice for the congee, on the basis of selecting the congee that meets the standards for congee, also needs to be softened in advance, and then add a little peanut oil to mix and marinate.

Soak and marinate the rice, pour into the boiling soup, cook until the rice grains are completely open (during which time it is necessary to stir from time to time), into the congee water, and then use a dense sieve to remove the residue of the rice, in order to get a pot of thick congee water.

After the congee is cooked, pour some of it into a small pot, add a little ginger, and then add a few goji berries, and it becomes a pot of hot pot soup, which is used to boil seafood, fresh and sweet and smooth.

No rice congee mystery:

With congee water boiling seafood, the mystery is: congee water has a certain viscosity, seafood into the congee water, was viscous congee water package, as if on a layer of pulp, tightly locked the seafood fresh sweet flavor.

The thermal conductivity of congee water is much higher than that of boiled water, and seafood can be cooked faster once it enters the congee water. At the same time, the heat preservation performance of the porridge water is also better, the ingredients into the pot, the temperature of the porridge water will not be reduced too much, boil out the seafood, the flavor will be more delicious.

Inside the seafood hot pot, the practice of rice porridge is very much in line with the concept of Guangdong people pursuing light and health. The seafood boiled out will have a fresher flavor and a smoother texture.

Guangdong Chaoshan flavor seafood hot pot

The Chaoshan people like seafood very much, especially in Shantou, seafood stalls can be said to be all over the place, 24 hours a day can eat seafood.

The Chaoshan people have their own unique views on seafood hotpot.

Seafood hot pot base with bitter gourd must be a practice not seen in many places.

Stirred peppercorns, sliced ginger, bitter gourd, garlic whites, diced celery, pancetta and non-spicy red chili peppers form a seafood hot pot base soup with a unique flavor.

Another recipe for Teochew hot pot base soup can be made with peppercorns, ginger slices, winter melon, soybeans, five-flower meat and dried vegetables (a kind of dried radish pickled in the Teochew region) as ingredients.

Bitter gourd as an ingredient in hot pot base soup

Bitter gourd has a bit of a bitter flavor, but it is precisely because of its bitterness that it is able to induce a sweet aftertaste. Bitter melon in the base soup is a wonderful way to add sweetness to the seafood's fresh sweetness.

And bitter melon's ability to clear heat and detoxify the body is similar to that of rice congee: the coolness of bitter melon is used to restrain the heat of the hot pot.

Pepper grains effectively remove the fishy taste, garlic whites and celery grains add flavor, and a little ginger and a non-spicy red pepper add some layers of flavor.

The role of the pork in the base soup: it is because the pork in the boiling process, can slowly release the oil. And these oils and fats, just act as a lubricant, so that the seafood tastes more smooth and tender.

Preserved vegetables as ingredients in hot pot soup

Preserved vegetables are one of the favorites of Chaoshanese, and a small slice of preserved vegetables can be served with a bowl of white congee. However, the preserved vegetables are not added to the hot pot to serve with white congee.

Dried vegetables are also used to cool down the fire in the Chaoshan area. When added to hot pot as an ingredient, it not only reduces the fire, but also serves as a freshness enhancer, bringing out the sweetness of the seafood.

A small amount of soybeans, as it boils in the pot, proteins and amino acids are constantly released, adding a lot of sweet flavor to the base soup.

In the Chaoshan region of Guangdong, there is a distinctive insight and approach to seafood cooking. A random stall in Chaoshan may hide a master in handling seafood.

Talking about seafood in seafood hot pot

We talked about the base soup of seafood hot pot earlier, only the base soup, how can we do without seafood? Below, let's talk about seafood again.

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

Eating seafood hot pot, of course, can not do without fish, shrimp, crab and shellfish. However, these types of seafood in the order of the pot there is no preoccupation?

In fact, the order of boiling seafood, is also very delicate.

When eating seafood hot pot, fish and shrimp can not be put into the pot first boil.

Sea fish, delicious flavor, especially with no rice porridge hot pot soup to boil, more can reflect the sweetness of sea fish.

When eating seafood hot pot, why can't the seafood be eaten first? Because, although the sea fish sweet, but because in all seafood, fish rich in fat, than other seafood contains fat content is high, easy to cause a sense of satiety, once the first to eat the sea fish, it is very easy to feel full, the back of the seafood can not eat. Therefore, sea fish can not be eaten first.

Sea shrimp, also can not eat first seafood. Maybe you're asking again: why can't sea shrimp also be eaten first?

Because, in the seafood hot pot, once the shrimp pot, the whole pot of soup will become red, and shrimp flavor is very strong, will remain in the soup, affecting the flavor of other seafood. Therefore, in the seafood hot pot inside, sea shrimp is the last seafood in the pot.

Eating seafood hot pot, boil seafood order: first eat shellfish, then eat crab, then eat sea fish, the last turn to sea shrimp.

What are the wonders of seafood handling

There are some wonders of seafood handling in seafood hotpot. When we deal with shellfish, we have to distinguish them by size first.

Large shells: such as large conch, mussels, razor clams, etc., you must first knock the shells to take the meat, and then sliced the conch meat into thin slices, and then put into the pot to boil.

Smaller shells: such as flower conch, flower armor, white shells, small razor clams, etc., can be used in advance with water, add the right amount of sea salt, add the right amount of ice, simulated seawater for a couple of hours, so that they spit out the sand and dirt, and then put into the pot to boil.

Crab, is a lot of friends like to eat seafood. After the crab is slaughtered, it should be soaked in ice water for a while, so that the blue blood of the crab can be analyzed in the ice water, and then it should be picked up and filtered out, so that it tastes better and does not darken the base soup.

A variety of different seafood, many have different treatment methods. When you buy seafood, ask the seafood stall owner for more information on how to do it, so you can gain some new knowledge.

How to arrange the dipping sauce for seafood hot pot

Eating seafood hot pot, Guangdong people are more in pursuit of light taste and the original flavor of seafood. Therefore, in Guangdong to eat seafood hot pot dip, relatively simple.

Soy sauce is the easiest dip for seafood hot pot and can handle most seafood.

The mustard soy sauce is perfect for sliced conch, and it's also a very tasty dip for fresh squid.

Puning Bean Paste, a Chaoshan specialty, is a godsend as a dip for seafood.

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

Garlic vinegar, a natural partner of crabs, with which crabs have a soul.

Different dipping sauces, and different seafood to match, you will be able to eat a different feeling.

Seafood hot pot

Seafood, a favorite of many people, has a variety of practices. If you like seafood and seafood hot pot, you should start from understanding seafood.