Hot pot is so wonderful that one person can't miss it. Today I'm sharing a list of recipes for a one-person pot. Although one-person pot is simple, it also requires methodology to make it more delicious. For example, what kind of pot to use, what kind of soup base to cook, how to match the ingredients, how long to cook each ingredient, and what kind of dipping sauce to serve, all these details are a little more careful, and Michelin-starred one-person hot pot cuisine may also be born in your kitchen. I hope you like it.
1. One-person kimchi and tofu hotpot Time 40min
Ingredients
Pork (thinly sliced)......two large slices
Kimchi mushrooms ......100g
Shiitake mushrooms......1~2pcs
Tofu......half block
Bean sprouts......a small handful
White scallion ...... a small piece
Korean spicy cabbage ......100g
Konjac shredded ......10 a small handful
Leek ...... a small handful
Garlic......1 cloves
Ginger...... a little
Scented oil... ...in moderation
For soup base
Chicken essence......1/2 tsp
Water......400~500 ml
Japanese sake ......1 tsp
Soy sauce......1 tsp
Oyster sauce......1/2 tsp
Directions
1. Cut the pork slices into 5-cm-long pieces, mince the garlic and ginger, and slash the white onion diagonally into thin julienne strips.
2. Cut the leek into 6-centimeter-long pieces, clean the enoki mushrooms, and cut the tofu into bite-size pieces.
3. Put the ingredients for seasoning into an earthen pot, bring to a boil, turn down the heat, add the enoki mushrooms and shiitake mushrooms and continue to cook.
4. Heat the pan and stir-fry the sesame oil, garlic and ginger until fragrant, then add the pork and continue stir-frying.
5. When the pork is browned, add the shredded green onion, bean sprouts, and spicy cabbage, and stir-fry quickly over high heat for a few minutes, stir-frying while the tofu is simmering together in the clay pot.
6. Add the sauteed pork to the clay pot, then add the shredded konjac and leeks, cover the pot with a lid, and cook over high heat until the broth boils.
2. Ichijin Shouheiyaki Pot Time 30min
Ingredients
Beef (thinly sliced) ...... about 100g
Thickly fried tofu ...... about 100g< /p>
Shredded konjac......about 100g
Onion (julienne)......1/4pcs
Scallion (diagonally cut)......half
Favorite mushrooms ......50g
Spinach (blanched) ......Moderate amount
Raw eggs ......1
Seven-flavor chili powder ...... moderate amount
For soup base
Water ......2 tbsp
Broth cube ......1 cube
Soy sauce ......3~4 tbsp
Sugar ......2~3 tbsp
Miso ......2 tbsp
Japanese Sake ......2 tbsp
Directions
1. Blanch the shredded konjac and thick fried tofu, and cut them into appropriate sizes along with the vegetable ingredients.
2. Put the ingredients for the soup base into a clay pot, bring to a boil, add the beef, add all the rest of the ingredients after the beef has browned, cover the pot and cook over low heat until the onions turn transparent.
3. Taste and adjust with soy sauce and sugar. To serve, dip in raw egg wash or sprinkle with a pinch of seven-flavor chili powder.
3. Vegan Spinach and Mushroom Hot Pot Time 25min
Ingredients
Spinach ...... a small handful
Mushrooms ......50g
Crabmeat Mushroom ......40g
White onion......1pcs
Olive oil......2tsp
Vegetable stock... ...150 ml
Garlic ......2 cloves
Thyme ......1 tsp
Sea salt, black pepper... ...to taste
Directions
1. Slice the portobello mushrooms, cut off the roots of the crab mushrooms and spinach, chop the onion and garlic, and remove the leaves of the thyme.
2. Pour olive oil in a pan, add onion and sauté until soft, add two kinds of mushrooms, sauté until they turn brown (about 5 minutes), add minced garlic and thyme and sauté, pour in the vegetable stock, cook for 15 minutes, then add spinach, when it becomes soft, add sea salt and black pepper to taste, sprinkle a small amount of thyme before serving.
4, Thai green curry pot Time 30min
Ingredients
Fresh shrimp ......75g
Long eggplant ...... half root
Cabbage ......25g
Spinach ......50g
Soybean sprouts ......35g
Cilantro... ...1 handful
Green chilies......1 roots
Limes......1 pcs
Vegetable stock......75 ml
Coconut milk ......100 ml
Vegetable oil ...... in moderation
Lemongrass ......1 sticks
Mustard seeds ......1Small spoon
Cumin......1Small spoon
Ginger......2 slices
Garlic... ...1 clove
Turmeric powder......1 tsp
Sea salt, black pepper ...... in moderation
Directions
1. Make green curry: mustard seeds, cumin, ginger, garlic, coriander, turmeric powder & green chili in a processor and puree.
2. Dice eggplant, cut spinach and chard into small pieces, wash and devein shrimp, and cut lemongrass into long pieces.
3. Pour the appropriate amount of vegetable oil in the pan, add the eggplant diced fried until soft, pour in the curry paste, stir fry for 3 minutes.
4. Add the coconut milk, lemongrass, cabbage and soybean sprouts, and reduce the sauce over high heat until it thickens, stirring occasionally.
5. Pour in the vegetable stock, bring to a boil, add the fresh shrimp, and continue to heat on high for 4 to 5 minutes, until the shrimp are fully cooked.
6. Add the spinach and simmer for 3 to 5 minutes, until the spinach is tender, season with sea salt and black pepper, and garnish with lime.
5. One Person Soymilk Pot Time 30min
Ingredients
Cabbage ......2 slices
Sliced green onion ......5 cm
Apricot mushrooms ......1 roots
Kimchi mushrooms ...... moderate amount
Silken tofu ......150g
Sesame... ...moderate amount
Soup base with
Soymilk ......100ml
Pure water ......100ml
Chicken broth... ...2 tbsp
Sesame Seeds (Ground) ......2 tbsp
Directions
1. Slice the cabbage into 3cm wide sections, slice the green onion on a diagonal, cut the apricot mushrooms into thin strips lengthwise first, and dispose of the enoki mushrooms.
2. Mix the soup base ingredients well, put the vegetables, mushrooms, diced tofu into the pot, pour in the soup base, cover the pot with a lid, cook on medium heat until it boils before turning to low heat, continue to cook for 3 minutes, and finally sprinkle a little sesame seeds to turn off the heat.