Read 8611409 times
Connect me to:
|
Mongolian Hot PotSoups and Congees
Mongolian Hot Pot |
---|
Ingredients:
½ pound beef fillet. Slivered
½ pound boneless pork cutlet. Slivered
1 whole boneless chicken breast, slivered
½ pound skinless and boneless white meat fish fillet
1 pound tiger shrimp, cut the long way then in half
5 ounces bamboo shoots, cut in half-inch strips
4 ounces snow peas, stings removed, cut in half the long way
1/4 cup baby corn, cut in half the long way
4 ounces canned straw mushrooms, cut in half the long way
½ firm bean curd, cut in long strips
2 ounces soaked rice noodles, cut in two-inch pieces
8 cups chicken stock
2 chicken bouillon cubes
5 slices fresh ginger, slivers
2 stick celery, cut in two-inch pieces then slivered
1 teaspoon sesame oil
3 scallions, cut in two-inch pieces then slivered
1 large bowl cooked rice, to be shared by all
1 egg, per person, if desired
Preparation:
1. Plate carefully all meat, fish, seafood, mushrooms, and
bean curd, and all other vegetables so diners can help
themselves. Adjust the amounts, above is intended for
four people. It can be doubled or divided, as needed.
2. Heat hot pot with coals or electricity, as designed, and
put the chicken stock and the bouillon cubes, the fresh
ginger slivers, celery, sesame oil, and the scallion slivers
in the ring, and when hot, seat diners with long-handled
forks and chopsticks for each person, and rice bowls,
and a n egg, if desired.
3. Bring ring with the stock to the boil and let diners
cook any foods on the platter to their desired doneness.
When all foods on the platter are consumed or as much
taken as desired, diners can break their egg into the
liquid or cook it in its shell, as desired, then eat it and
the stock, as they prefer.
|
|