Ingredients for squid hot pot: 250 grams of dried squid, 150 grams of tofu, 300 grams of coriander, 200 grams of celery, 100 grams of bamboo shoots, 100 grams of shiitake mushrooms, and 100 grams of fresh mushrooms.
Squid hot pot seasoning: 2000 grams of stock, appropriate amounts of sweet noodle sauce, sugar, cooking wine, soy sauce, sesame oil, vegetable oil, minced onion and ginger, salt, MSG, and pepper powder.
How to make squid hotpot:
1. Use scissors to cut off the head of the dried squid, put the squid body into a basin, add a little more water, soak it for about 6 hours, then drain the water, and soak it in the prepared caustic soda water for about 1 hour. When the squid all changes color, When you see that the fish is purple, the fish body is thickened, elastic, and translucent, put it into clean water. Change the water every hour, and change the water 4 times. , at this time the squid is basically ready. Tear off the outer membrane of the cooked squid (set aside), cut into diagonal thin slices, blanch it in a pot of boiling water, take it out, soak it in cold water, put it on a plate, and set aside.
2． Remove the yellow leaves and roots from the cilantro, wash and cut into small pieces; tear off the old stems from the celery and pick them off. Cut into small sections, wash and set aside; peel off the outer skin of bamboo shoots, remove old roots, cut into slices, blanch in boiling water, set aside; remove stems from shiitake mushrooms, wash, cut into slices, set aside; remove stems from fresh mushrooms, Cut into slices, blanch in boiling water and set aside; cut the tofu into four squares.
3. Mix the pepper powder, minced green onion, minced ginger, cooking wine, soy sauce, salt, monosodium glutamate and sesame oil with a little stock to make the pepper and sesame flavoring. Divide it into several small dishes; heat the wok over high heat and add vegetable oil and sesame oil. Stir the sweet noodle sauce, sugar, MSG and a little salt with the soup stock. Slowly add the sesame oil to make the sweet sauce. Divide it into two small dishes and serve the two flavors immediately.
4. Turn on the hot pot, pour in the remaining broth, add bamboo shoot slices, mushroom slices, and shiitake mushroom strips and bring to a boil. Blanch the squid slices, celery segments, and coriander segments until cooked, and serve with seasonings. Finally, push the tofu into the pot, add salt, MSG, and squid skin membrane, bring to a boil, and serve in a bowl.
Features of squid hot pot: tender and fresh squid meat, unique hot pot flavor.
Squid Hotpot Tips:
1. Preparation method of caustic soda water: use 5000 grams of clean water and 100 grams of edible caustic soda water with a concentration of 60% for humans.
2． When soaking squid, it takes 1 hour in summer and 2 to 3 hours in winter.
3. If you like spicy food, you can add some seasonings such as pepper and chili oil.