Fujian-Style Boiled Mixed Medley
福建版水煮杂烩
Easy version of boiled mixed medley for students abroad (also works for boiled fish, boiled beef, boiled seafood, boiled duck gizzards, etc.).
- servings
- 👥 2 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Chinese
by @popo · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1 portionbeef
- 3squid
- 10shrimp
- 5fuzhou fish balls
- 1 portionfried tofu puffs
- 1 portiondried bean curd sticks
- 1 portioncauliflower
- 1napa cabbage
- 1onion
- 1garlic
- 1ginger
- 2 portionschili pepper
- 1 portionsichuan peppercorn
- 1 portionground cumin
- 1 portionwhite pepper powder
- 1 portionchicken bouillon powder
- 1 portionsalt
- 1 portionpeanut oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 680 kcal
- protein
- 52.5 g
- fat
- 38 g
- carbohydrate
- 34.2 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Prep ingredients: Slice the onion, slice the ginger, and mince the garlic. Coat the squid by placing it in a bowl and tossing with sweet potato starch until evenly coated. Cut the fried tofu puffs in half for better flavor absorption. Soak the dried bean curd sticks in boiling water 10 minutes in advance. Chop the napa cabbage and cauliflower. (Feel free to add whatever ingredients you like.)
- 2
Cook toppings: Bring a pot of water to a boil, then add the ginger slices, fish balls, shrimp, bean curd sticks, tofu puffs, chopped napa cabbage, and cauliflower. Season with salt, chicken bouillon powder, and white pepper. Once cooked through, transfer everything along with the broth into a bowl and set aside.
- 3
Cook beef and squid: Bring another pot of water to a boil. Add the beef and coated squid separately, cook until done, then scoop them out and place them on top of the previously plated dish.
- 4
Sizzle oil: Wash and heat the wok, then add oil. Once hot, add the onion, ginger slices, minced garlic, plenty of chili peppers, and Sichuan peppercorns, then turn to medium-low heat. Once the onions are crispy and the spicy aromatics are released, turn off the heat, pour the hot oil over the dish, sprinkle with ground cumin, and it's done.
