Valeria Ray - The Ultimate Hotpot Recipe Book: Delicious and Flavorful Hotpot Recipes That You and Your Guests Will Love
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Youll be serving up recipes like Lamb Hotpot, Chicken Noodle Soup, and loads more in no time!
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The Ultimate Hotpot Recipe Book
Delicious and Flavorful Hotpot Recipes That You and Your Guests Will Love!
BY: Valeria Ray
Copyright 2020 Valeria Ray All Rights Reserved
All rights to the content of this book are reserved by the Author without exception unless permission is given stating otherwise.
The Author have no claims as to the authenticity of the content and the Reader bears all responsibility and risk when following the content. The Author is not liable for any reparations, damages, accidents, injuries or other incidents occurring from the Reader following all or part of this publication.
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Table of Contents
Looking for ways to use that Hotpot of yours at home? If so, youre in the right place. This book contains a variety of Hotpot recipes that can be made by even the most beginner cook! This book contains recipes that are soupy and broth-filled and which allows your guests to do some partial cooking in the Hotpot.
Almost all the recipes here are easy and beginner-friendly. With basic ingredients and detailed instructions, you and your guests will be enjoying your Hotpot in no time! Lets begin!
Looking for a healthy meal to serve that is also tasty? Then, this Hotpot recipe could be the answer. This dish is filled with nutritious pork, vegetables, and spices.
Time: 55 minutes
Serves: 2-3
Ingredients:
- 3 carrots
- 1 cup green beans
- 4 green onions
- chili sauce (as desired)
- hot pepper sauce (as desired)
- 1 pkg thin Rice noodles
- 1 tbsp olive oil
- 1 cup mushrooms
- 3 cups vegetable stock
- 4 tbsp soy sauce, low-sodium
- Lean, thinly sliced
- Ginger
Directions:
Grate the ginger and slice the mushrooms. Cut the green beans then slice the carrots thinly. Cut the green onions and set aside.
Cook rice noodles according to package instructions.
Set a large saucepan over medium heat then add some oil to the pan. Once the oil in the pan is slightly heated, add the mushrooms and allow them to cook for about 3 minutes.
Add the soy sauce, ginger, stock, and chili sauce. Mix all the ingredients into a pan and bring to a boil.
Add the carrots, green beans, and green onions then allow them to cook.
Transfer broth into Hotpot and set it onto the burner on your table.
Transfer the noodles to individual serving bowls and add stock. Allow the guests to dip pork into Hotpot to cook and enjoy the veggies and noodles. Have a few dipping sauces on the table as well. Enjoy
This is an enjoyable Hotpot recipe that is also comforting and filling. The broth has a sweet and savory flavor, primarily if you use mirin, which is naturally sweet. You will undoubtedly enjoy the tofu and all the different veggies, too.
Time: 40 mins
Servings:
Ingredients:
Boiling water
- 1 lb. tender beef, well-marbled, sliced extra thinly
- 5 scallions, green and white parts only, 2 lengths diagonally
- 9 oz tofu, firm, cubed
- 2 carrots, peeled, diagonally cut
- 2 celery stalks, diagonally cut
- 1 onion, halved, yellow
- 1 cup mushrooms, fresh, chopped
- Bottled dipping sauce of your choice
Directions:
Soak noodles into an oven-safe bowl for approximately 3 minutes in boiling water.
Carefully, drain your noodles, then rinse them under cold water. Slice noodles in half.
In a large pot, heat the beef stock and oil over medium-high heat. Add the mushrooms, celery, carrots, green onions, and yellow onion. Stir while cooking for about 5 minutes.
Transfer broth to the Hotpot that is over the burner on the table. Set the individual bowls for your guests then ladle broth into them. Have fondue forks or chopsticks ready for your guests to use to dip their meat into the broth and sauces. Add noodles to the broth.
Have dipping sauce on the table and enjoy!
This is a quick soup recipe, but don't let that fool you. It is very satisfying. It provides a spicy flavor, in addition to cilantro, lime, ginger and soy sauce. Some of the spices will be too hot for young children, but you can just leave out some of the spicier ingredients in the children's Hotpot.
Time: 45 mins
Servings:
Ingredients:
- 3/4 lb. ribeye beef, boneless, sliced thinly
- 3/4 lb. large shrimp, deveined, peeled
- 12" piece ginger, peeled and sliced
- head 2Napa cabbage, top leaves and stem pieces separated
- 4 oz shiitake, stemmed, thinly sliced
- 1 (32 oz) Container of beef broth
- 2 tbsp brown sugar
- 2 tbsp chili paste
- 3 tbsp vegetable oil
- 1/4 cup Cilantro, chopped
- 8 oz fettuccine pasta
- 2 tbsp toasted sesame oil
- 3 tbsp low-sodium soy sauce
Directions:
Heat vegetable oil into a saucepan over medium-high heat. Add the ginger and stir while cooking for about a minute.
Add mushrooms and occasionally stir while cooking until they are soft. About 2 to 3 minutes.
Add the brown sugar and chili paste occasionally stirring while cooking for a minute.
Add the chicken broth, 1 cup water, and soy sauce. Add cabbage and bring to a boil. Lower the heat of your broth and allow it to simmer for 25 minutes.
In a large pot, add the salted boiling water. Cook the pasta according to package directions. Drain pasta and rinse under cool, then cold water. Toss with 1 tablespoon of sesame oil.
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