First of all, vegetarian hot pot should have a delicious soup base. Vegetarian soup bases are mostly beans, fungi and bamboo shoots, especially mountain mushrooms. Of course, if not, you can also make a simple and delicious soup base.

Ingredients: one corn, one carrot, half a cup of soybeans, three shiitake mushrooms (or other shiitake mushrooms), and Cordyceps sinensis (optional).

Practice: soak soybeans in clear water for 3 hours, soak mushrooms in clear water, wash corn and cut into pieces, peel and cut carrots, put all the materials into a pressure cooker, add appropriate amount of clear water, turn to low heat after the water boils and cook for 35 minutes.

Secondly, hot pot is rich in ingredients. The first choice is soy products, such as tofu. Then the fungus. Such as Flammulina velutipes and Pleurotus ostreatus, are rich in selenium.

Finally, vegetables are essential. Vegetables contain a lot of vitamins and chlorophyll, which are mostly cold things. They can not only eliminate greasy food and supplement the deficiency of vitamins in winter, but also have the functions of cooling, detoxifying and removing fire. However, the vegetables put in should not be cooked for a long time to eliminate the fire.

In addition, regarding the hot pot dipping sauce, I prefer the combination of sesame oil, sesame sauce and vinegar.