Haidilao Hot Pot Seasoning: A Beginner's Guide To Flavor

Haidilao hot pot seasoning is the perfect way to spice up your life and create a delicious, savoury hot pot at home. This oil-based spicy hot pot base will get your mouth watering and your nose running without being too greasy! To use, simply add one packet of the soup base to 1.5L of boiling water, along with your choice of vegetables, meat, noodles or other ingredients. You can also add it to a stir-fry for an extra kick or use it as a tasty supplement to a sauce. With a range of flavours available, including spicy, tomato and mushroom, Haidilao hot pot seasoning is the perfect way to enjoy a high-quality hot pot meal in the comfort of your own home.

How to make Sichuan Spicy Ma La Soup

Ingredients:

• 1 packet of Haidilao Sichuan Spicy Hot Pot Base
• 1 tablespoon doubanjiang (or black bean sauce for a milder taste)
• 1 tablespoon homemade black bean sauce (or store-bought)
• 2 cups Chinese cauliflower, cut into florets (or regular cauliflower)
• 1/2 cup lotus root, sliced
• 6 heads baby bok choy
• 1 cup enoki mushrooms
• 1/8 cup dried wood ear mushrooms (about 1/2 cup after rehydrating)
• 1/2 cup fried tofu, cut into bite-sized pieces
• 4 oz strip or ribeye steak, thinly sliced
• 4 oz shrimp, peeled and deveined
• 1/2 cup quail eggs, boiled and peeled
• 2 tablespoons peanut oil
• 4 cloves garlic, sliced
• 1 tablespoon ginger, minced
• 6 whole dried chilli peppers (or halved for a spicier taste)
• 1 cup cilantro, chopped

Method:

• Prepare ingredients that need rehydrating: To rehydrate the wood ear mushrooms, add the dried mushrooms to a medium-sized bowl and cover with 1 cup of hot water. Soak for 15-20 minutes, or until the mushrooms are tender. Drain, remove tough ends, and cut into bite-sized pieces.
• For the sauce: Combine the sauce ingredients (Haidilao hot pot base, doubanjiang, and black bean sauce) and set aside.
• To prepare the dry pot ingredients: Bring a pot of water to a boil for blanching non-meat ingredients. Set up a large strainer over a bowl. Blanch the ingredients in groups by timing or one ingredient at a time. Transfer the blanched ingredients to the strainer. First, blanch the lotus root and cauliflower for 2-3 minutes, until al dente. Then, blanch the bok choy, enoki mushrooms, and wood ear mushrooms for 30 seconds to 1 minute, until just starting to soften.
• To cook the mala dry pot: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the thinly sliced steak and cook for 30 seconds on each side until just cooked through. Transfer the meat to a plate.
• Add the shrimp to the pan and cook for 1-2 minutes, flipping halfway through, until fully curled. Transfer to a plate with the steak.
• Add the remaining 1 tablespoon of oil to the pan, along with the garlic, ginger, and chilli peppers. Fry until fragrant, about 30 seconds.
• Pour in the sauce and cook for another 30 seconds, or until the hot pot base is fully melted.
• Add the blanched ingredients and toss to coat well. Add the stir-fried steak and shrimp, tossing until everything is evenly coated.
• Finally, add the cilantro and give it one more toss. Transfer everything to a large bowl or plate and serve immediately.

How to use Haidilao Hot Pot Soup Base in a stir-fry

Stir-frying with Haidilao Hot Pot Soup Base is a great way to add flavour to your dish. Here are some detailed instructions on how to use it:

Ingredients

Before you start, make sure you have the following ingredients:

• Haidilao Hot Pot Soup Base
• Vegetables (e.g. bok choy, spinach, mushrooms, bean sprouts)
• Meat or seafood of your choice (optional)
• Noodles (optional)
• Oil
• Your choice of spices and aromatics (e.g. ginger, garlic, green onions)

Step 1: Prepare the Soup Base

Following the instructions on the package, prepare the Haidilao Hot Pot Soup Base by mixing it with water. You can also add aromatics like ginger, garlic, and green onions to enhance the flavour.

Step 2: Cook the Meat and Seafood (if applicable)

If you are using meat or seafood, cook them first in a separate pan or wok. Stir-fry the meat or seafood until it is cooked through, and then set it aside. This step is important to prevent overcooking your protein, as vegetables and noodles take less time to cook.

Step 3: Stir-Fry the Vegetables

Add oil to your pan or wok and stir-fry the vegetables until they are tender. You can add harder vegetables first, like carrots or broccoli, and then add softer vegetables like mushrooms or bean sprouts later so they don't overcook.

Step 4: Add the Soup Base

Once your vegetables are cooked to your liking, pour in the prepared Haidilao Hot Pot Soup Base. Mix well to combine, and let it simmer for a few minutes to reduce the sauce and intensify the flavours.

Step 5: Add Noodles (optional)

If you are using noodles, now is the time to add them. Stir the noodles into the sauce and vegetables, and cook until the noodles are heated through and have absorbed some of the flavours.

Step 6: Add Cooked Meat or Seafood (if applicable)

Return the cooked meat or seafood to the pan or wok and mix well with the vegetables and sauce. Ensure everything is heated through, and then turn off the heat.

Step 7: Serve and Enjoy

Serve your delicious Haidilao stir-fry immediately while it's hot! This stir-fry can be enjoyed on its own or with a side of rice or other grains.

Feel free to adjust the ingredients and cooking times to suit your taste preferences and dietary needs. Enjoy experimenting with different combinations of vegetables, proteins, and spices to create your unique Haidilao stir-fry dish!

How to make a hot pot with Haidilao seasoning

Ingredients

To make a hot pot with Haidilao seasoning, you will need the following:

• One packet of Haidilao hot pot soup base (available in flavours such as spicy, tomato, and mushroom)
• 1.5 litres of water (around 6 cups)
• Your choice of vegetables, meat, noodles, or other ingredients to add to the hot pot
• A large pot or steamboat to cook and serve the hot pot in

Method

• Bring 1.5 litres of water to a boil in a large pot or steamboat.
• Add one packet of Haidilao hot pot soup base to the boiling water and stir to combine.
• Add your choice of vegetables, meat, or other ingredients to the pot. You can also add noodles if desired.
• Bring the soup to a rolling boil and then reduce the heat to a gentle simmer.
• Serve the hot pot directly from the pot, or transfer it to a steamboat to keep it warm during the meal.

Tips and Variations

• You can find Haidilao hot pot soup base in various flavours, including spicy, tomato, and mushroom. Choose your favourite flavour or experiment with different ones to find your preferred taste.
• Feel free to add your favourite ingredients to the hot pot. Common options include vegetables, meat, and noodles, but you can also add seafood, tofu, or other proteins.
• If you want to add a stronger kick of spice to your hot pot, you can fry some ginger and garlic in oil before adding the soup base, as suggested in one source.
• If you have any leftovers, make sure to refrigerate them and consume them within a few days.

How to store Haidilao Hot Pot Soup Base

To store Haidilao Hot Pot Soup Base, it is recommended to keep it in a cool, dry place at room temperature. Once the package has been opened, it should be refrigerated and consumed within one week.

• Store the soup base in an airtight container to prevent moisture and pests.
• Keep the container away from direct sunlight or heat sources, as this can cause the oil in the soup base to spoil.
• Use clean utensils when handling the soup base to prevent contamination.
• If you plan on using only a portion of the soup base, transfer the remaining amount to a smaller container to reduce exposure to air and moisture.
• Regularly check the soup base for any changes in colour, texture, or smell. If you notice any mould or an off-putting odour, discard the soup base immediately.

How to make a vegetarian hot pot with Haidilao seasoning

Ingredients

For the hot pot:

• 1 packet of Haidilao spicy hot pot soup base
• 1.5L of water
• Vegetables or meat to taste (see below for suggestions)

For the dipping sauce:

• Sesame paste
• Cilantro, chopped
• Green onion, sliced
• Sesame oil
• Chili oil

Method

First, prepare your ingredients. It's recommended to have a variety of textures and colours, including:

• Crunchy vegetables (e.g. bamboo shoots, lotus root, cauliflower, radish, broccoli, carrot)
• Starchy vegetables (e.g. squash, potato, sweet potato, taro root)
• Leafy greens (e.g. napa cabbage, pea shoots, baby bok choy, Chinese broccoli, yu choy, Swiss chard)
• Other Chinese vegetables (e.g. winter melon, celtuce, bean sprouts)
• Mushrooms (e.g. enokitake, oyster mushrooms, shimeji, wood ear mushrooms)
• Tofu and tofu products (e.g. fried tofu, yuba sheet, yuba knots, tofu skin, tofu sheets)
• Noodles (e.g. wheat noodles, potato starch noodles, sweet potato noodles, rice noodles, vermicelli)
• Dumplings (optional)

Next, prepare the hot pot base by adding the soup base and water to a pot. You can also add dried chilli peppers and chopped green onions for a more stunning presentation.

Prepare the dipping sauce by mixing the sesame paste, cilantro, green onion, sesame oil, and chili oil in a bowl.

Once your guests have arrived, heat up the hot pot over medium-high heat. When the pot is boiling, your guests can start cooking their chosen ingredients. They should cook the ingredients for a few minutes, depending on the ingredient, before transferring them to an individual serving plate. To eat, they can dip the cooked ingredients in the dipping sauce.

You can also add boiling water to the hot pot to top off the soup base if it starts to get low.

Frequently asked questions