How to Make Rich and Creamy Squid Hot Pot with Fermented Tofu Super Easy

Fermented bean curd squid hotpot is appealing due to the rich, savory taste of fermented bean curd blended with crunchy, sweet squid and flavorful broth. Served hot, each tender piece of just-cooked squid combined with green vegetables, mushrooms, and spices creates a delicious hotpot dish, perfect for family gatherings. In the article below, Ola Squid will guide you on how to make fermented bean curd squid hotpot rich, aromatic, flavorful, and easy to make at home. Don’t miss out!

Ingredients for Fermented Bean Curd Squid Hotpot

For around 3 – 4 servings, you can prepare the ingredients according to the following amounts:

You can customize the vegetables, mushrooms, and side dishes to suit your taste. If you prefer a richer hotpot broth, you can slightly increase the amount of fermented bean curd, but be sure to adjust the sugar and broth to avoid making it overly salty.

Secrets to Choosing Fresh Ingredients for an Authentic Hotpot

Fresh ingredients directly determine how delicious the hotpot will be. In particular, the squid and fermented bean curd need to be carefully selected so the broth stays rich and fragrant without any fishy or bitter taste.

How to Choose Fresh Squid with Crunchy, Sweet Meat

High-quality fresh squid usually has a shiny body, firmly attached skin, clear eyes, firm flesh, and good elasticity when lightly pressed. The squid should not have an unpleasant odor or unusual ammonia smell. For hotpot, you should choose medium-sized squid with thick flesh so it retains its sweet crunchiness when quickly dipped.

If purchasing pre-packaged squid, check the storage conditions, packaging, and product origin. After buying, squid should be properly prepped and refrigerated before cooking.

See now: Tips for selecting fresh, delicious squid from food connoisseurs

Tips for Choosing Rich Fermented Bean Curd Without Bitterness

Good fermented bean curd has a distinct aroma, soft cubes that still hold their shape, and natural-colored liquid with no odd odor. You should choose a jar with an intact seal, undamaged lid, and valid expiration date.

To give the hotpot broth a rich flavor, red fermented bean curd usually offers attractive color and prominent flavor. When purchasing, prioritize products with clear origins where the bean curd isn’t slimy or showing abnormal signs.

Steps to Make Fermented Bean Curd Squid Hotpot

To achieve a fragrant, rich broth without an overwhelming fermented bean curd odor while keeping the squid crunchy and sweet, you can follow the step-by-step guide below:

Step 1 – Prepare the Ingredients

Clean the squid by gently pulling the head off the body, removing the ink sac, eyes, and internal organs. Rinse quickly under clean water, gently rub a little salt over the squid body, then rinse again. You can add a few slices of ginger or a splash of white wine to eliminate any fishy odor. Afterwards, drain the squid completely and slice it into bite-sized rings.

See more: How to clean squid quickly and simply for authentic delicious dishes

Wash the pork bones clean, blanch in boiling water for about 2-3 minutes, then rinse again to remove scum and impurities. Peel the taro, wash clean, and cut into bite-sized pieces. Trim the base of the straw mushrooms, rinse quickly, and drain.

Trim old leaves off the Napa cabbage and water spinach, wash thoroughly, and cut into bite-sized lengths. Cut the tofu into blocks. Smash the lemongrass and cut into sections; slice the ginger; peel and mince the shallots and garlic; slice the chili.

Step 2 – Sauté Aromatics and Fermented Bean Curd

Add 2 tablespoons of cooking oil to the pot, heat it up, then add the shallots, garlic, lemongrass, and ginger to sauté until fragrant. Once aromatic, add 80g of red fermented bean curd along with 2 tablespoons of fermented bean curd liquid to the pot.

Use a spoon to gently mash the bean curd, then stir evenly over low heat for about 1-2 minutes. Sautéing fermented bean curd with aromatics helps release its aroma and blends better into the broth. Next, add about 1 tablespoon of sugar and stir well to balance the saltiness of the bean curd. Avoid sautéing over high heat as the bean curd and oil may separate, making the broth less smooth.

Step 3 – Cook the Hotpot Broth

Pour 1.5 liters of water and the blanched pork bones into the pot. Bring to a boil, lower the heat, and simmer for 30-45 minutes. During simmering, skim off scum frequently so the broth stays clear and naturally sweet. After simmering, remove the bones and strain any residue from the broth.

Next, add the mashed fermented bean curd into the broth, stir well, and adjust seasoning to taste. Add the taro and cook for about 10-15 minutes until tender, then add the straw mushrooms and tofu to the pot.

Season with 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and 1/2 teaspoon of salt, then adjust to taste. If the hotpot broth is too rich or salty, add a little hot water to dilute. When ready to eat, transfer the hotpot to a portable stove to keep warm. Dip the Napa cabbage, water spinach, and other greens into the broth along with the squid. Drop the squid in small batches and enjoy as soon as it is just cooked through.

Step 4 – Finished Dish and Enjoying

The completed fermented bean curd squid hotpot features an attractive reddish-orange broth with the rich aroma of fermented bean curd, lemongrass, and spices. The rich, creamy taste of the bean curd is well balanced by the natural sweetness of pork bone broth, vegetables, and squid.

Once lightly dipped, the cooked squid turns an opaque white, with firm, crunchy, and sweet flesh that doesn’t shrink or become rubbery. You can enjoy the hotpot with fresh rice vermicelli, noodles, or steamed rice according to preference. While eating, keep the hotpot at a gentle simmer so the broth stays hot without evaporating too quickly.

Similar delicious dishes you might be interested in:

• How to make delicious and crunchy vinegar-dipped squid at home
• Recipe for tangy and flavorful fermented rice-dipped squid at home
• How to cook authentic delicious squid hotpot with sweet and flavorful broth

Notes When Cooking Fermented Bean Curd Squid Hotpot

To ensure the fermented bean curd hotpot broth is smooth, rich, and fragrant, and that the squid maintains a great texture, pay attention to the following tips during cooking:

• Sauté fermented bean curd over low heat: When sautéing aromatics and adding the fermented bean curd, keep the heat low and stir constantly so it blends with the oil and spices without burning or heavily separating oil.
• Mash bean curd before adding to the pot: Use a spoon to mash the bean curd smooth with a little broth or bean curd liquid before putting it into the pot. This prevents lumping and keeps the broth smooth.
• Do not boil the broth too vigorously: After the broth boils, reduce to a gentle simmer. Boiling too violently for a long time can cause oil separation and make the broth grainy.
• Dip squid briefly: Bite-sized squid rings only need to dip for about 1-2 minutes, depending on size, until the meat turns opaque white and just firms up. Avoid overcooking, or the squid will shrink and turn tough.
• Add vegetables as you eat: Dip greens like Napa cabbage and water spinach into the pot as you eat to keep them fresh and crispy while preventing the broth from becoming cloudy.

Frequently Asked Questions When Making Fermented Bean Curd Squid Hotpot

Is white or red fermented bean curd better for squid hotpot?

Both white and red fermented bean curd can be used for squid hotpot. Red fermented bean curd usually offers a bolder color and flavor, perfect if you prefer an attractive red color and prominent bean curd flavor. White bean curd has a milder taste, suitable for a lighter richness and natural bright broth color. You can also combine both types to customize the color and flavor to your liking.

Why does fermented bean curd hotpot broth easily separate oil and become grainy?

The hotpot broth can separate oil if too much oil is used or if cooked at high temperatures for too long. Fermented bean curd can also form residue if not mashed smooth before entering the pot.

To make the broth smoother, mash the bean curd with a little broth first, sauté over low heat, and maintain a gentle simmer during cooking. Avoid using excessive oil initially or letting the hotpot boil rapidly continuously.

Can leftover fermented bean curd squid hotpot be eaten the next day?

Cooked squid hotpot should be refrigerated as soon as possible and not left at room temperature for extended periods. When storing, let the broth cool down, place it in an airtight container, and store it in the refrigerator.

When reheating, bring the broth to a thorough boil before consuming. However, cooked squid dipped during the meal is best consumed immediately rather than reheated multiple times, as reheating degrades texture and makes squid rubbery.

Above is how to make fermented bean curd squid hotpot rich, aromatic, and flavorful with simple steps. If you want a change of taste with dried squid dishes, you can check out delicious dried squid from Ola Squid with many options in size and thickness, suitable to enjoy or prepare at home.