Spicy Cabbage Hot Pot

Name: Spicy Cabbage Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a tree Korean Spicy Cabbage; 1 bowl Oily tofu; 1 box Luncheon meat; 2 pieces Pleurotus eryngii; 1 bowl Scallop balls; 1 pot Shimizu

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It's cold, but Beijing is heating it! The room was warm, and when the sun was shining, it turned out to be a bit hot. I just started with the authentic Korean spicy cabbage in the Northeast, and cook a pot of spicy cabbage hot pot. It is sweet, slightly spicy, and warm. It warms the stomach and warms the body, and the rising water vapor also increases the humidity in the room. I don't do that anymore, it really kills two birds with one stone.

South Korea always likes to squat and apply for Korean spicy cabbage, so everyone is used to calling it Korean spicy cabbage. This spicy cabbage looks red, but compared to Sichuan, Jiangxi, Hunan and Hubei dishes, this spicy is nothing short of it, because it is really not that spicy.

Korean spicy cabbage is marinated with yellow-core Chinese cabbage. Because it contains pear juice, glutinous rice soup, chili powder, etc., the leaves are filled with sweet and spicy juice, which is refreshing and appetizing when eaten raw. You can eat fried rice, fried rice cakes, fried chicken nuggets, and even cook hot pot. Beijing’s traditional hot pot is “shui”. Let’s save the trouble today. We slice and dice a few ingredients together and serve them on the table with the pot’s heat preservation function. We will eat it warm from beginning to end.

Ingredients

1/2 a tree Korean Spicy Cabbage
1 bowl Oily Tofu
1 box Luncheon Meat
2 pieces Pleurotus Eryngii
1 bowl Scallop Balls
1 pot Shimizu

Spicy Cabbage Hot Pot

1. Prepare the ingredients: Korean spicy cabbage, oil tofu, eryngii mushrooms, luncheon meat, scallop balls; the ingredients are not limited to these, and can be adjusted according to taste;

2. Tear a small mouth of the oily tofu, which is conducive to the taste of the soup;

3. Cut pleurotus eryngii into thick slices obliquely;

4. Cut luncheon meat into thick slices;

5. Half a spiced cabbage, the leaves are covered with sweet and spicy soup;

6. Use scissors to cut the leaves into large pieces; if the spicy cabbage is placed on the cutting board and cut into pieces, a part of the sweet and spicy sauce will be dipped on the cutting board, which will cause loss and cleaning difficulties;

7. The spicy cabbage cubes and the soup are put in a cold water pot, and the amount of water can be adjusted according to the amount of ingredients and consumption;

8. Heat up by fire

9. Put the hard-tasting scallop balls and oily tofu into the pot, cover with the lid, turn to medium heat and simmer for 5 minutes;

10. Put the eryngii mushroom slices and luncheon meat slices into the pot, cover and simmer for 10 minutes on medium heat;

11. The longer it is cooked, the softer and more delicious the ingredients will be. Put it on top and cook it together, and it will be a military hot pot.

Tips:
1. Spicy cabbage is cut with scissors, it won't be dipped in too many utensils and chopping boards, and the soup is less depleted. Cutting into large pieces is not only resistant to cooking, but also enjoyable to eat; spicy cabbage can be heated according to the taste to determine the heating time and cook. The time is short and the mouth is crispy; the cooking time is long, but it is soft and still forming;
2. The materials can be adjusted according to taste;
3. The soup contains a part of salt. The overall taste is sweet and spicy. The slight sourness is not easy to detect. It is the sour taste produced during the fermentation process. It is rich in lactic acid bacteria. However, after high temperature heating, the lactic acid bacteria disappeared, but the taste is very unique. ; So there is no need to add extra seasoning to the soup.