A piece of bean skin, kelp seedling150g, a handful of dried fungus, 4 dried mushrooms, a box of lunch meat, appropriate amount of lettuce, appropriate amount of coriander, 200g of Korean kimchi, northeast sauerkraut100g, and a piece of ginger.
Production step
1, prepare raw materials.
2. Wash the mushrooms first, and then soak them for about 4 hours. My mushrooms are particularly dry and not easy to soak, so the soaking time is longer. This mushroom is of good quality and adds delicious taste to the bottom soup of hot pot.
3, fungus with cold water bubble 1 hour or so.
4, kelp seedlings in advance to wash away the salt, and then clear water bubble 15 minutes or so.
5, bean skin with cold water bubble 10 minutes or so.
6, clean vegetables for later use, my husband likes to eat hot coriander, so he washed a handful of coriander, which really tastes good when boiled. It has a high dietary fiber content, and it can also clean the intestines and scrape oil, so it can be tied in advance for easy clamping.
7. Originally, I wanted to eat a vegetarian hot pot. Mr. Wang said that there was no shortcoming in the hot pot, so I cut a box of lunch meat and it was really hot.
8. Making this kimchi hot pot is particularly simple. Add some oil to the pot first, add ginger slices, Korean kimchi and northeast sauerkraut, and stir fry together. I didn't wash the northeast sauerkraut this time, but fried it directly. The sour and salty taste is just the bottom taste of the soup. The slightly spicy kimchi and the sour sauerkraut are very appetizing.
9. Add an appropriate amount of water, pour the mushrooms soaked in front together with the mushroom water, and turn to a small fire after the fire is turned on medium heat.
I use an induction cooker. When heating, I control the power according to my own induction cooker.
10, after opening, transfer to the hot pot stall and cook for a while before starting to rinse, so that the soup tastes more intense.
1 1, you can eat it directly, or you can add some hot pot ingredients. I have shared the practice of hot pot ingredients before, and it is in the "private sauce" column in the general catalogue of "Leaf Kitchen".
12. There is no salt in my hot pot soup, except ginger slices. The soup can be drunk directly, and it is very fragrant. Because it is not salty, it is more perfect with the hot pot bottom material. If you don't want to make small ingredients, you can add some salt to the soup according to your own taste, so that the dishes you rinse out are more delicious. If you drink the soup, add warm water to dilute it.
13, finished product drawing.