Soy milk is not only for drinking but can also be used to make hot pot. You can cook with TasteVN to discover 2 delicious hot pot dishes made from soy milk: Seafood soy milk hot pot and chicken soy milk hot pot in the article below.
1. Seafood soy milk hot pot
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Seafood soy milk hot pot For 3 people
Unsweetened soy milk 400 ml American beef 200 gr Squid 1 piece (tube squid) Tiger shrimp 10 pieces Jujube 10 fruits Green pepper 2 sprigs Fresh coconut water 400 ml Corn 1 piece Ginger 1 piece Lemongrass 3 stalks Scallion 1 stalk Cilantro 10 gr Cold water 700 ml Reishi mushroom 100 gr Cooking oil 2 tablespoons Seasoning 10 gr (chicken seasoning/ salt/ sugar)
How to choose fresh and delicious shrimp and squid
How to choose fresh and delicious shrimp:
- The outer shell of the shrimp is transparent, shiny, and does not have a fishy or spoiled smell. Do not buy shrimp that have dark or unevenly colored bodies.
- Fresh shrimp have straight bodies, not slimy. The tails of the shrimp are tightly together, and the heads are still firmly attached to the bodies. Do not choose if you see the heads, legs, and tails of the shrimp turning black.
How to choose fresh and delicious squid:
- Fresh squid has a dark reddish-brown color, shiny, and when shaken, the skin of the squid glistens, indicating that the squid is very fresh. When pressing on the body of the squid, it should have high elasticity and firmness.
- The clearer the eyes of the squid, the fresher it is. The more tentacles sticking to the arms, the better.
- Do not choose squid if you see it is soft, cloudy-eyed, has black or bruised areas on the skin, or has a spoiled smell.
How to prepare Soy Milk Seafood Hotpot
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Prepare the ingredients
Clean the beef belly, slice it thinly, and then roll it up.
Peeled shrimp, remove the head, and clean the vein on the back of the shrimp. Clean the squid, peel the skin, and cut into rings.
Peel the old outer layer of lemon grass, wash it, crush it, and cut it into pieces about 5 cm long. Peel the ginger, wash it, and slice it into strips. Crush the green pepper.
Wash the red apples, soak them in water, and remove them when ready to use. Clean the reishi mushrooms, wash them, and let them drain.
Grate the sticky corn, put it in a pot with 100ml of water and bring to a boil, then strain it through a sieve, discarding the residue to get the thick corn water for use.
How to clean shrimp and squid, without fishy smell:- After washing the shrimp and squid with water, use vinegar or lemon juice to rub the shrimp and squid, then rinse with cold water to help remove the fishy smell.
- Another way to eliminate the fishy smell is to soak the shrimp and squid in a mixture of wine and crushed ginger for about 5 minutes, then rinse thoroughly with water.
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Stir-fry the ingredients
Place a pot on the stove, turn on high heat, add 2 tablespoons of cooking oil to the pot, then gradually add the ingredients: scallions, lemongrass, ginger, green pepper, and red apple into the pot and stir-fry for a few minutes until you can smell the aroma, then add 700ml of water, 400ml of fresh coconut water and bring to a boil.
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Cook the hotpot broth
Next, season the pot with 1.5 tablespoons of chicken seasoning, 1 teaspoon of salt, and 1/2 teaspoon of sugar. Then add the reishi mushrooms and sweet corn water into the pot, stir well.
Finally, turn off the heat, pour the soy milk into the pot, and stir well.
Tip:- Using sweet corn water helps create a light thickness for the hotpot broth.
- Turn off the heat before adding the soy milk to retain the aroma, creaminess, and sweetness of the soy milk.
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Complete the soybean milk seafood hotpot
You serve the hotpot at the table, add 1 sprig of green pepper, a little shredded ginger, take some beef, shrimp, and squid and drop them into the pot to boil for about 5 minutes until cooked.
The vegetables for the hotpot can include various types of mushrooms such as oyster mushrooms, enoki mushrooms, napa cabbage, chrysanthemum greens,… and can be served with fresh vermicelli or fresh pho depending on your preference.
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Final product
The soybean milk seafood hotpot blends the spicy flavor of green pepper, the sweet and fragrant taste of soybean, fresh coconut water, along with beef, shrimp, and squid to create a unique, incredibly appealing dish.
2. Soybean milk chicken hotpot
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Preparation
45 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Soy Milk Chicken Hot Pot Serves 4
Local chicken 1 kg Unsweetened soy milk 700 ml Chicken bones 400 gr Jujube 20 gr Goji berries 20 gr Codonopsis pilosula 20 gr Carrot 1 piece Young corn 4 pieces Napa cabbage 2 leaves Various mushrooms 1 kg (prepare as desired) Chicken seasoning 4 tablespoons Rock sugar 1.5 tablespoons Ground pepper 1 teaspoon
How to Choose Fresh Local Chicken
How to choose ready-to-cook chicken:
- Good local chicken has thin skin, light yellow color that is not uniform, darker yellow in some areas like wings and back. Pressing the chicken meat should show elasticity and feel firm.
- Do not buy if there is a foul smell, bruises, purple spots, mushy meat, or watery. If the chicken meat is dark, it means it has died before processing, and it should not be purchased.
How to choose live chicken:
- The beak is sharp, shiny, and not slimy.
- The legs are straight, evenly shaped, without rough spots or unusual bumps.
- The feathers are smooth, shiny, and not frayed or smelly.
- The skin is thin, soft, and when gently pressed, the chicken feels firm, not mushy, with some large yellow streaks under the breast and wings.
How to Prepare Soy Milk Chicken Hot Pot
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Simmer Chicken Bones
Wash the chicken bones thoroughly, blanch them in boiling water, then rinse with cold water to remove any foul smell.
Add the chicken bones to a pot with 1 liter of water, place the pot on the stove, and simmer on low heat for about 45 minutes.
Tip: Simmer the bones on low heat and frequently skim off the foam for a clear broth.
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Marinate chicken
Clean the chicken, rub it with salt to remove the odor, then rinse with clean water.
Put the chicken in a bowl, mix well with 2 tablespoons of seasoning, 1 teaspoon of pepper. Marinate the chicken for 45 minutes to let it absorb the spices.
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Cook the broth
While waiting for the chicken to marinate and the broth to cook, prepare the remaining ingredients:
Peel and cut the carrots into pieces. Chop the green onion leaves, and slice the roots.
Cut the baby corn in half lengthwise. Wash the Napa cabbage leaves and cut them into bite-sized pieces.
Clean the mushrooms, leaving the small ones whole and cutting the larger ones into bite-sized pieces.
After simmering the bones, strain the broth, which should now be about 800ml remaining. Pour the broth into the hot pot, place it on the stove, and set the heat to medium.
Gradually add the halved jujubes, codonopsis pilosula, and goji berries to the pot and boil for 10 minutes.
Next, pour in 700ml of unsweetened soy milk, 1.5 tablespoons of rock sugar, and 2 tablespoons of chicken seasoning, stirring well.
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Finishing the dish
You cover the pot, bring the hot pot back to a boil, then add the chicken and carrots to cook for another 10 minutes until the chicken is done.
At this point, the hot pot is ready to enjoy. You add napa cabbage, various mushrooms, and if you like it spicy, add a few slices of chili and cook for a few minutes until cooked, serve with some fresh noodles to complete.
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The final product
The most unique aspect of Soy Milk Chicken Hot Pot is its broth. The blend of the rich sweetness of chicken bones combined with the fragrant and creamy soy milk, the gentle sweetness of rock sugar, tender chicken meat, and fresh vegetables and mushrooms makes it irresistible.
How to choose and cook delicious soy milk
- To choose good soybeans, select large, plump, and uniform seeds. The seed coat should be smooth, not deformed or wrinkled. The beans should be bright, plump, and evenly colored; avoid those that are dull, spotted, or show signs of mold.
- Before cooking the milk, you need to soak the soybeans overnight to soften them for easier grinding. The amount of water for soaking should be 3 – 4 times the amount of beans to ensure even swelling, and the soaking time should be about 7 – 8 hours to prevent the beans from souring.
- While cooking, you need to stir frequently to prevent the milk from forming clumps. Additionally, you should skim off the foam multiple times to achieve a smooth milk without residue.
See more
It’s very simple to make 2 ways to cook hot pot with soy milk. Wish you success!
*Refer to images and recipes from: 2 YouTube channels Delicious dishes every day and Cooky TV.
