Hot pot is so wonderful that no one can miss it. Share a list of recipes for single pot today. Although one's pot is simple, it needs methodology to make it better. For example, what kind of pot to use, what kind of soup to cook, how to mix ingredients, the cooking time and temperature of each ingredient, and what kind of dip to mix are all very particular. Michelin star single pot cooking may also be born in your kitchen. I hope you like it.
1, 40 minutes for a single kimchi and tofu pot.
condiments
Pork belly (sliced) ... two big pieces.
Flammulina velutipes ...100g
Mushrooms ... 1 ~ 2
Tofu ... half a piece.
Bean sprouts ... a handful.
Green onion ... a small piece.
Korean spicy cabbage ...100g
Amorphophallus konjac ... 10 bar
Leek ... a handful.
Garlic ... 1 petals
Energy ... a little.
Sesame oil ... right amount.
soup stock
Chicken essence ... 1/2 teaspoons.
Water ... 400 ~ 500 ml.
Japanese wine ... 1 tsp.
Soy sauce ... 1 tsp
Oyster sauce ... 1/2 teaspoons.
direction
1. Pork belly is cut into 5cm-long slices, garlic and ginger are chopped, and shallots are cut into thin filaments obliquely.
2. Cut the leek into 6 cm long pieces, clean the Flammulina velutipes, and cut the tofu into bite-sized pieces.
3. Put the seasoning materials into the casserole, bring to a boil, turn to low heat, and add Flammulina velutipes and Lentinus edodes to continue cooking.
4. Heat the pan, add sesame oil, minced garlic and Jiang Mo and stir fry until fragrant, then add pork and continue to stir fry.
5. After the pork becomes discolored, add shredded onion, bean sprouts and spicy cabbage, stir-fry quickly with high fire for a few times, and put the tofu into a crock to stew together.
6. Add the fried pork to the casserole, then add the shredded konjac and shredded leek, cover the pot, and cook over high heat until the soup boils.
2, a person's birthday cooking time is 30 minutes.
condiments
Beef (sliced) ... about 100g.
Thick fried tofu ... about 100g.
Konjac silk ... about 100g.
Onion (shredded) ... 1/4
Onion (diagonally cut) ... half a root.
Favorite mushroom ... 50g.
Spinach (cooked) ... in moderation.
Raw eggs ... 1
Seven flavors of Chili powder ... right amount.
soup stock
Water ... 2 tablespoons.
Soup block ... 1 block
Soy sauce ... 3 ~ 4 tablespoons.
Sugar ... 2 ~ 3 tablespoons.
Lin Wei ... 2 tablespoons.
Japanese wine ... 2 tablespoons
direction
1. Cook shredded konjac and thick fried tofu, and cut them into appropriate sizes with vegetables.
2. Put the soup into the casserole, boil it and add the beef. After the beef changes color, add all other ingredients, cover the pot and stew until the onion becomes transparent. Turn off the heating.
3. Taste the taste and adjust it with proper amount of soy sauce and sugar. When eating, you can dip in raw egg liquid or sprinkle with appropriate amount of seven-flavor Chili powder.
3. Vegetarian spinach and mushroom stew for 25 minutes.
condiments
Spinach ... a handful.
Marginal hair ... 50 grams
Crab mushroom ... 40g.
White onion ... 1
2 teaspoons of olive oil.
Vegetable raw materials ...150ml
Garlic ... 2 cloves.
Thyme ... 1 teaspoon
Sea salt, black pepper ... right amount.
direction
1. Slice Tricholoma, cut off the roots of crab mushroom and spinach, chop onion and garlic, and remove leaves from thyme.
2. Pour olive oil into the pot, add onion and stir-fry until soft, add two kinds of mushrooms, stir-fry until brown (about 5 minutes), add minced garlic and thyme, stir-fry, pour vegetable stock, cook for 15 minutes, add spinach, add sea salt and black pepper to taste when soft, and sprinkle a little thyme before eating.
4. Thai green curry pot for 30 minutes
condiments
Fresh shrimp ... 75g.
Long eggplant ... half a root
Chinese cabbage ... 25g
Spinach ... 50g.
Bean sprouts ... 35g
Coriander ... 1
Green pepper ... 1 root.
Lime ... 1
Vegetable raw materials ... 75 ml.
Coconut juice ... 100 ml
Vegetable oil ... right amount.
Citronella ... 1 root
Mustard seed ... 1 tsp
Dill ... 1 teaspoon
Energy ... two tablets.
Garlic ... 1 petals
Turmeric powder ... 1 tsp
Sea salt, black pepper ... right amount.
direction
1. Making green curry: Put mustard seed, cumin, ginger, garlic, coriander, turmeric powder and green pepper into a cooking machine and mash them.
2. Dice the eggplant, cut the spinach and Chinese cabbage into small pieces, wash the shrimp, remove the shell and thread, and cut the citronella into long sections.
3. Pour proper amount of vegetable oil into the pot, add diced eggplant and stir-fry until soft, then pour curry sauce and stir-fry for 3 minutes.
4. Add coconut milk, citronella, Chinese cabbage and soybean sprouts in turn, and collect the juice on high fire until the soup is thick, stirring from time to time.
5. Pour in vegetable stock, add fresh shrimp after boiling, and continue to heat for 4-5 minutes until the shrimp is completely cooked.
6. Add spinach, stew for 3-5 minutes until the spinach is soft, season with sea salt and black pepper, and finally decorate with lime.
5, single soybean milk pot time 30 minutes.
condiments
Cabbage ... 2 slices.
Onions ... 5 cm.
Pleurotus eryngii ... 1
Flammulina velutipes ... right amount.
Silk tofu ...150g
Sesame ... right amount.
soup stock
Soy milk ... 100 ml
Clean water ... 100 ml
Chicken soup ... 2 tablespoons.
Sesame (ground) ... 2 tablespoons.
direction
1. Cut Chinese cabbage into 3cm-wide sections, obliquely cut onion, longitudinally cut Pleurotus eryngii into thin strips, and wash Flammulina velutipes.
2. Mix the soup base materials evenly, put the vegetables, mushrooms and diced tofu into the pot, pour the soup base, cover the pot, cook on medium heat until boiling, turn to low heat and continue cooking for 3 minutes, and finally sprinkle a little sesame seeds to turn off the heat.