Spicy Hot Pot

Name: Spicy Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Shiitake Mushrooms; 1st generation Sichuan hot pot seasoning; 6 pcs Small vegetables; 6 lines Rice cake; 1 piece Seafood Mushroom; 1 piece Water tofu; 6 pieces Oily tofu; 6 Egg dumplings; 1 corn; 5g salt

by Qingya Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The weather is getting colder and the hot pot is brushed up. The hot pot was called "antique soup" in ancient times. It was named after the "gudong" sound made when the food was poured into boiling water. It is a unique Chinese cuisine with a long history. It is boiled in water or soup. The cooking method of this kind of food is characterized by eating while cooking. The hot pot is fresh and hot, spicy and salty, oily but not greasy, and sweating. When the food is eaten thoroughly, the food is still hot and the soup is in one. "

Spicy Hot Pot

1. Clean all kinds of ingredients, remove the stalks of fresh shiitake mushrooms, use a knife to cut the top with a "rice-shaped" flower knife, cut water tofu into small pieces, cut corn into sections, and remove the roots of seafood mushrooms.

2. Take out the lifting plate from the pot, add 1500g of water, add Sichuan pot bottom material, click on the hot pot function machine on the hot pot screen, select medium heat to boil

3. Put in the water tofu cubes and continue to cook for 5 minutes. The tofu will cook for a little longer, and honeycombs will appear inside to absorb the sauce and taste better.

4. Add the corn and cook for 3 minutes. I use fruit corn. You can also choose sticky corn or normal yellow corn. Normal yellow corn has a rougher taste. It is not as delicate and sweet as fruit corn, and not as soft and sweet as sticky corn.