STEAMBOAT

In today's review we will be looking at another very favorite and classy Asian menu called the STEAMBOAT. in this review you have the opportunity to know the history and the needed ingredients .
Welcome to Mike's Kitchen.

History of Steamboat.


The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.
Because hot pot styles change so much from region to region, many different ingredients are used.

Ingredients.


Basic stock is often made using:                           
Water
Salt
Soup base
Meats and protein vary, and can include:
Thinly sliced beef, pork, chicken, lamb, goat
Fish
Prawns
Scallops
CocklesMussels                                                                 
Beef balls
Fish balls
Shrimp balls
Fish slices
Offal, ear, and other delicacies
Blood tofu
Squid
Crab
Lobster
Octopus
Geoduck
CuttlefishSea cucumber
Sea asparagus
Tofu, Tofu skin
Egg dumplings (dàn jiǎo)
Poached eggs
Kamaboko and crab stick
Mantis shrimp
Starches include:
Niangao
Chinese noodles
Udon
ClamsCellophane noodlesVegetables include (but are not limited to):
Bok choy
Choy sum
Napa cabbage
Spinach
Cauliflower
Lettuce
Carrots
Winter melon
Bean sproutsGreen beans
Fat choi
Garland chrysanthemum (tong ho)
Snake beans
Mung bean
Daikon
Shallots
Varieties of mushrooms, straw mushroom, enoki mushrooms, Shiitake, Chinese black mushrooms, golden mushrooms
Ginger
Thinly sliced potatoes
Taro
Tomato
Pumpkin
Watercress
Condiments:
Hoisin sauce
Soy sauce
Vinegar (white or black)
Coriander / Cilantro (or xiāng cài)
Garlic
Scallion
Sesame oil
White pepper
Sa cha sauce
Chili pepper
Sesame butter
Chive flower paste (韭菜花酱)
Pickled tofu (腐乳)
Satay or Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
Raw egg
XO sauce

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