A hot pot soup base is the new trendy way to entertain and with the uncomplicated preparation and little equipment needed, it is no wonder. The meal is prepared in one pot, making for very little cleaning up, and it is of course the ultimate in comfort food, perfect for a cosy winter evening with friends and family.
The hot pot originated in Mongolia thousands of years ago and was eventually adopted popularly by the Chinese. It involves a large metal pot which is set center stage in the middle of the table with a simmering stock in it. Various ingredients are then added at the table to complete the stew or broth. A variety of ingredients can be introduced to create the results desired and the possibilities are endless.
The stock which is the base of this dish needs to be very flavorful and well executed for the end result to taste great. For those who are experts in the kitchen it is recommended to make a stock from scratch using bones, vegetables and spices. This is often a lengthy process and for those who find this a bit daunting, purchasing stock at the local supermarket is fine. The quality, as mentioned, is of utmost importance so be sure to buy a reputable brand.
Very often when entertaining, one faces the problem of entertaining for a wide audience with vast dietary requirements. There are a variety of pots on the market now that have two separate compartments, allowing two broths to be made simultaneously. This means that one half can be vegetarian, with a variety of vegetables being added to the finished broth, while the other can be meat or seafood based.
A mire poix is the French term used to describe a mixture of onion, carrot, celery and leeks. After frying the mire poix for several minutes till caramelized, wine is added to the skillet along with some spices like bay leaves and parsley sprigs. The contents are covered in water and then simmered for 6-8 hours while skimming the surface to remove impurities every half hour.
Finishing the broth is done with adding an array of thinly sliced ingredients to the simmering stock. These ingredients can be homely and inexpensive, such as an array of beans and pulses. It can also be luxury, with lobster and crab being added to a seafood broth. The beauty lies exactly in this, the host can determine the feel of the meal when considering budget restrictions.
Any ingredients can now be added to complete the dish and strengthen the flavors. Thinly sliced raw meat of seafood, vegetables sliced thinly and additional spices are common. Chilli flakes, garlic, ginger and soy sauce are common ingredients used to round off the finished product.
A hot pot soup base is a fantastic way to entertain. The results are homely yet an air of theater is still added to excite guests. Paired with a local wine or Chinese sake it makes a fun night of entertaining for everyone.
The hot pot originated in Mongolia thousands of years ago and was eventually adopted popularly by the Chinese. It involves a large metal pot which is set center stage in the middle of the table with a simmering stock in it. Various ingredients are then added at the table to complete the stew or broth. A variety of ingredients can be introduced to create the results desired and the possibilities are endless.
The stock which is the base of this dish needs to be very flavorful and well executed for the end result to taste great. For those who are experts in the kitchen it is recommended to make a stock from scratch using bones, vegetables and spices. This is often a lengthy process and for those who find this a bit daunting, purchasing stock at the local supermarket is fine. The quality, as mentioned, is of utmost importance so be sure to buy a reputable brand.
Very often when entertaining, one faces the problem of entertaining for a wide audience with vast dietary requirements. There are a variety of pots on the market now that have two separate compartments, allowing two broths to be made simultaneously. This means that one half can be vegetarian, with a variety of vegetables being added to the finished broth, while the other can be meat or seafood based.
A mire poix is the French term used to describe a mixture of onion, carrot, celery and leeks. After frying the mire poix for several minutes till caramelized, wine is added to the skillet along with some spices like bay leaves and parsley sprigs. The contents are covered in water and then simmered for 6-8 hours while skimming the surface to remove impurities every half hour.
Finishing the broth is done with adding an array of thinly sliced ingredients to the simmering stock. These ingredients can be homely and inexpensive, such as an array of beans and pulses. It can also be luxury, with lobster and crab being added to a seafood broth. The beauty lies exactly in this, the host can determine the feel of the meal when considering budget restrictions.
Any ingredients can now be added to complete the dish and strengthen the flavors. Thinly sliced raw meat of seafood, vegetables sliced thinly and additional spices are common. Chilli flakes, garlic, ginger and soy sauce are common ingredients used to round off the finished product.
A hot pot soup base is a fantastic way to entertain. The results are homely yet an air of theater is still added to excite guests. Paired with a local wine or Chinese sake it makes a fun night of entertaining for everyone.
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