The method for making mushroom seafood hotpot with egg noodles

Shiitake and Seafood Hot Pot with Egg Noodles is a delightful dish.Eggs are an essential ingredient. Makes for simple yet delicious home cooking.It's a popular family recipe. However, mastering its preparation is crucial. Below Cooking Network Editor will guide you through the preparation and steps of Shiitake and Seafood Hot Pot with Egg Noodles.Makes for both tasty and delicious servings. Preparation process:

Stages to make Shiitake and Seafood Hot Pot with Egg Noodles.Preparation materials: Main ingredients:

Appropriate amount of hotpot egg noodles, crystal rice noodles, shrimp

Side ingredients:

Scallions,

ginger,garlic, star anise (appropriate amount), seafood, soy sauce (appropriate amount), five-spice powder (a little bit) sugar (a little bit) sesame oil (appropriate amount), oyster sauce (appropriate amount),tofu skin, goji berries (appropriate amount), red dates (one), carrot,celery, radish, cilantro, cabbage, spinach, black pepper powder (a little bit)Gastrodia and pine mushrooms clean with water, soak in cold water for 10 minutes, cook in boiling water, then take out. Steps to make Shiitake and Seafood Hot Pot with Egg Noodles:First, here's a finished dish photo. Tofu skin defrosted, cut into strips, scallions chopped, ginger sliced, garlic cloves smashed,carrot cut in flower pattern for later use.Fried dumplings, bean curd puffs, and ham defrosted, washed, greens washed, cabbage and spinach blanched with salted boiling water, kept ready. Shrimp removed of the sand line, washed, boiled in salty water until cooked, then taken out.Gastrodia and pine mushrooms cleaned, soaked in cold water for 10 minutes, blanched in boiling water, then taken out. Another pot with sufficient clear water, add appropriate salt, chili peppers, a little bit of sugar, star anise, scallion flowers, garlic cloves, ginger slices, five-spice powder, a little black pepper powder, chili peppers, goji berries, red dates. Add tofu skin and crystal rice noodles in cold water, then put on high heat.Once the water boils, put in gastrodia mushrooms, pine mushrooms, hotpot noodles, carrot, fried dumplings, bean curd puffs, ham, tofu puffs, soy sauce and oyster sauce. Boil for a large flame until it comes to a boil again.Add greens, shrimp, then bring back to a boil, cook until the noodles are almost done before turning off the heat. Pour sesame oil, serve [You can also use chili oil or sesame paste according to your preference].Tips: 1. The preparation process is very simple, but be sure to pay attention when cooking hotpot noodles. Use high heat and do not cook for too long. Boil the water twice, and turn off the heat once the noodles are almost cooked. This way, the noodles will remain firm; if overcooked, they may become mushy, affecting the texture.

2. Add salt when blanching greens to maintain their vitamins without loss and keep a bright green color.

3. Clean mushrooms with water to reduce pesticide residues.

Peel the tofu skin, cut into strips, chop the scallions finely, slice the ginger, and lightly crush the garlic cloves.Shredded carrot Cut into flower shapes for later use.

3.Fish balls,Bean curd puffs Unfreeze and clean the cured sausage,Green vegetables Wash them thoroughly. Blanch the cabbage and spinach in salty boiling water, set aside.

Shrimp remove the vein, wash, boil in salted water until cooked, then set aside.

5.Sea cucumber Aunt,Mushrooms Clean and soak in cold water for 10 minutes. Boil until done, then drain.

In another pot, add an appropriate amount of water, and season with salt, chili peppers, a little sugar, star anise, chopped scallions, garlic cloves, ginger slices, five-spice powder, and a little black pepper, powder, chili peppers,, longan. Cold water added, then tofu skin, and vermicelli.Bring to a boil open

Place the mushroom and sea cucumber, hotpot noodles, carrot, fish balls, cured sausage, and bean curd puffs. Pour in seafood soy sauce and oyster sauce, bring to a boil again,

Cook over high heat until the noodles are cooked through.

Add vegetables and shrimp, cook over high heat until the noodles are just done, then turn off the heat.Drizzle with sesame oil or sesame oil or sesame paste according to your preference.

Tips:

The preparation is extremely simple. Note that after adding the hotpot noodles, be sure to use high heat and do not overcook; bring the water back to a boil twice,the noodles are cooked just enough before turning off the heat. This ensures the noodles have good texture, otherwise they may become too soft. When blanching green vegetables, adding salt helps retain vitamins and maintain their bright green color.

Clean the mushrooms thoroughly with water to reduce pesticide residues.

To wash the mushrooms and soak them in water is to reduce pesticide residues.