7/14/2023 0 Comments Vegetarian hot pot near me![]() ![]() Quail eggs are a traditional addition, but to keep things tidier, I’ll cook some soft jammy ramen eggs to slice and add on afterward. ![]() Mild white fish and scallops are also great seafood options.Įggs. And the classic florescent fish cake is kind of fun to throw in too. Mussels, clams and other crustaceans are also popular. If using crab or lobster, precut the shells so they are easy to extract the meat from. Next to the tofu, shrimp is my favorite addition to my hot pot bowl. If fried tofu isn’t your thing, use a firm or extra firm tofu so it holds up to cooking with the other ingredients. I looooove fried tofu and while I can fry it myself, it’s pretty easy to just buy it packaged. They come in a variety of flavors, depending on how daring you feel, including unusual seafood flavors I’ve yet to experience. These are usually found in the freezer section and are pre-cooked so really, the just need to be warmed in the broth. When boiling the meat in the hot pot there’s no need for seasoning or marinating the meat (if grilling, yes! it’s delicious that way!)Īsian beef meatballs. If you slice the beef yourself, choose a high grade, fatty cut like ribeye or short ribs and pop it in the freezer for 15-30 minutes so it becomes firmer and easier to slice as thinly as possible. I buy it pre-sliced from my Asian market where they sell wagyu cuts in paper thin slices that cook in about 30 seconds. Thinly, VERY thinly sliced beef (and or pork). There are tons of ideas when it comes to proteins for your hot pot: Sometimes we use fresh egg noodles (think: long strands of Asian-style fettuccine), ramen noodles (spiraled and toothy), rice noodles similar to what we use for Pho (thicker, slicker and long), or vermicelli noodles like we use in our Vietnamese chicken curry noodle salad bowl (thinner and more delicate rice noodles.) Whichever I use, I cook the noodles while the broth is simmering and have them available in a bowl just like all the rest of my ingredients. At our house it’s usually all about the noodles. You can use noodles or steamed white rice as your carb of choice. The beauty of the hot pot lies in its versatility. Garnishes like Thai basil, cilantro, mint and sliced limes.Baby corn-and the funniest clip of eating baby corn ever.Onions like green onion, sliced red or sweet yellows.Mushrooms of any and every variety like shiitake, oyster, brown, enoki.Greens like spinach, baby bok choy, morning glory, kale, watercress Tatsoi, and always chopped Napa cabbage.Just think about veggies that go with Asian flavors and you pretty much have your recipe for deliciousness. Sauces for dipping (soy sauce, sesame oil, Thai peanut sauce).Fresh herbs & aromatics (spices and curry paste, garlic, fresh ginger slices, chili oil, Thai basil, scallions, cilantro, lime).Broth (chicken, beef, seafood, or veggie).There are multiple components that comprise a hot pot, but they’re super versatile. And with a hot pot, everyone gets to eat exactly what and how much of whatever they want, so long as it fits in the pot. And that’s what makes the hot pot just as perfect for entertaining as it is for a simple but fun dinner at home where everyone gathers around the simmering brothy pot and jockeys for position and that perfectly cooked shrimp. Chinese, Japanese, Korean, Vietnamese, Thai, Mongolian, and more. If there’s one simple cooking method that crosses over nearly every Asian cuisine, the hot pot may be it. ![]() Easy to prepare and customize, this Asian hot pot recipe is the perfect dish to whip up when you have friends and family over. ![]()
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