Steamboat
Weather has been really cold lately with the constant strong gushes of wind and rain. It's also in such a weather that one would prefer hot soupy stuff to warm their body.
And so I did - preparing steamboat at home. My body reacts to MSG and it can be quite bad at times. This explains why I prefer making my own stocks, soups and of course steamboat, as I can ensure that both the soup and the ingredients are fresh.
I believe every good steamboat should have tasty soup base and dip. Contrary to many who think that preparing the soup base can be time-consuming, it can actually be easier than deciding what food goes into the steamboat pot!
Here's one very easy recipe to start your first home-made soup base for that steamboat. I hope you like it.
Clear Soup
Preparation Time: 15 minutes
Cooking Time: At least 3 hours, in slow cooker
Ingredients
2 packets (or 6 pieces) of pork bones
1 packet of chicken bones
6 scallions (take the the swollen side of the roots of the spring onions - take only 1/3 of the entire stalk of the spring onion)
2 peeled gloves of garlic
Salt
8 dried scallops, soaked for 15 minutes
1 tablespoon of wolfberries
Water
Method
1. Wash the pork and chicken bones. Bring a medium pot of water to boil and parboil the pork bones and chicken bones for 15 minutes.
2. Remove the scums and transfer the bones and water into the slow cooker.
3. Adjust heat to "high" and add in dried scallops and the water used to soak them. Let it cook for 120 minutes.
4. Add garlic and scallions into the slow cooker and let it cook for another 60 minutes.
5. Add wolfberries and dash of salt to taste.
PS: Do not put salt as you normally would in preparing soups. As food is added into the steamboat, the soup base tend to get tastier and saltier. More so especially when you have seafood due to its natural salt content. For those of you who love steamboat to be that spicy mala hotpot, I took the shortcut - I used a ready made mala paste which I got from Takashimaya the last time they were having a fair. My soup with this mala paste didn't give me any MSG reaction, which I often get, from Hotpot places.
Food Dip
Preparation Time: 5 minutes
Ingredients
1 teaspoonful of chopped garlic
3 small chilli - cut, do not remove the seeds unless you do not prefer it to be spicy
1 teaspoonful of chopped spring onions
2 tablespoonful of light soy sauce (or home-made soy sauce)
1/2 teaspoon of sesame oil
Method
Mix all ingredients into a dipping bowl.
Each set of ingredients serve one only.
And so I did - preparing steamboat at home. My body reacts to MSG and it can be quite bad at times. This explains why I prefer making my own stocks, soups and of course steamboat, as I can ensure that both the soup and the ingredients are fresh.
I believe every good steamboat should have tasty soup base and dip. Contrary to many who think that preparing the soup base can be time-consuming, it can actually be easier than deciding what food goes into the steamboat pot!
Here's one very easy recipe to start your first home-made soup base for that steamboat. I hope you like it.
Clear Soup
Preparation Time: 15 minutes
Cooking Time: At least 3 hours, in slow cooker
Ingredients
2 packets (or 6 pieces) of pork bones
1 packet of chicken bones
6 scallions (take the the swollen side of the roots of the spring onions - take only 1/3 of the entire stalk of the spring onion)
2 peeled gloves of garlic
Salt
8 dried scallops, soaked for 15 minutes
1 tablespoon of wolfberries
Water
Method
1. Wash the pork and chicken bones. Bring a medium pot of water to boil and parboil the pork bones and chicken bones for 15 minutes.
2. Remove the scums and transfer the bones and water into the slow cooker.
3. Adjust heat to "high" and add in dried scallops and the water used to soak them. Let it cook for 120 minutes.
4. Add garlic and scallions into the slow cooker and let it cook for another 60 minutes.
5. Add wolfberries and dash of salt to taste.
PS: Do not put salt as you normally would in preparing soups. As food is added into the steamboat, the soup base tend to get tastier and saltier. More so especially when you have seafood due to its natural salt content. For those of you who love steamboat to be that spicy mala hotpot, I took the shortcut - I used a ready made mala paste which I got from Takashimaya the last time they were having a fair. My soup with this mala paste didn't give me any MSG reaction, which I often get, from Hotpot places.
******************
Food Dip
Ingredients
1 teaspoonful of chopped garlic
3 small chilli - cut, do not remove the seeds unless you do not prefer it to be spicy
1 teaspoonful of chopped spring onions
2 tablespoonful of light soy sauce (or home-made soy sauce)
1/2 teaspoon of sesame oil
Method
Mix all ingredients into a dipping bowl.
Each set of ingredients serve one only.
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