Vegetarian hot pot ingredients

Many office workers do not have time to go to a restaurant to eat hot pot, but they cannot resist the temptation of hot pot, so they make some vegetarian hot pot at home and buy some vegetables, meatballs, etc., such as carrots, potatoes, mushrooms, bamboo shoots, etc. In fact, in addition to hot pot base, you can actually make a little bit of base yourself. This article recommends a simple way to make hot pot base. Let’s take a look.

Various vegetables/ radish/ gluten bean products

Various vegetables and gluten are essential ingredients for hot pot. In winter, you can eat cabbage by simply blanching it in the pot for a while. As for radish, there is no need to rush, just let it cook in the pot for a while. After the cabbage and radish are absorbed in the soup, they become sweeter and the vegetables become more delicious.

Potatoes/ Vermicelli/ Tofu/ Tripe

The thin potato slices are cooked soft and dipped in the rich and fragrant sesame sauce. The body is instantly fully charged and it feels so comfortable. It is so satisfying to have some warm vermicelli at the end of the meal. Tofu is the most popular ingredient in any hot pot. After eating a heavy dish, you always need a soft, tender and fragrant ingredient like tofu to provide a buffer.

Mushrooms/ Winter Bamboo Shoots

Adding some mushrooms when eating hotpot not only adds a new type of delicious ingredients, but also makes the hotpot with mushrooms feel more delicious than before. When making the soup base, you might as well add some mushrooms. Vegetarian soup bases are mostly made with beans, fungi, and bamboo shoots, especially wild mushrooms. The fresh soup made with wild mushrooms contains a lot of trace elements such as selenium, zinc, and iron. The various vitamins contained in the soup can replenish water and moisturize the skin, which can ensure that the skin is no longer dry. Beauty is a fashionable effect of mushroom soup. Delicious, healthy and beauty-enhancing have become the reasons why mixed mushroom soup is loved nowadays. . And adding some fresh winter bamboo shoots is also very delicious!

Soup Base

The most important thing about hot pot is the soup. If the soup tastes good, any ingredients will taste good. The soup stock for vegetarian hot pot is mostly made from seasonal fragrant vegetables such as cabbage, bean sprouts, carrots, white radishes, mushrooms or dried kelp, and celery leaves. Corn or sugarcane heads are usually added to add sweetness. Put all the ingredients in a large soup pot, add water and simmer over low heat for an hour. The light and sweet vegetable soup stock is ready and can be used as the soup base for the original vegetable hot pot.

The dish that best exudes the aroma and flavor of wild mushrooms is Yunnan mushroom hotpot. The soup base is made from old mushroom soup, which is then boiled with red boletus, black tiger mushroom, jujube, wolfberry, etc. The soup base is slightly cloudy, but tastes very fragrant. You can enjoy the mushroom hotpot with the unique mushroom platter. Before eating wild mushrooms, everyone must scoop a bowl of soup to taste. The extremely fresh and fragrant soup base will make you fall in love with it after just one sip.

Japanese Miso Pot

For those who like miso, you can just add the appropriate amount of miso to the original vegetable broth to enjoy the delicious miso hotpot. If you want to be more skilled, you can also add some kelp and mashed potatoes and cook them together. Miso can also be mixed (one-third white miso and two-thirds red miso) for a more flavorful taste.

Korean kimchi pot

The base of the kimchi pot is actually not difficult to make. First, prepare an appropriate amount of Korean kimchi, cabbage and carrot slices, then add vegetable broth and bring to a boil. If you are worried that the general commercial kimchi may contain fish sauce or other meat seasonings, you can also pickle the kimchi yourself in advance and set aside. How to make Korean kimchi: First, cut the cabbage into four small halves and apply salt on each leaf and marinate for about five hours. After the cabbage becomes soft, wash it with clean water and drain it for later use. Then mix appropriate amounts of shredded carrots, diced apples (peeled), mashed ginger, chili powder and sugar into a paste to make the marinade sauce. Apply the sauce evenly on each drained cabbage leaf, roll it into a tube from the bottom, place it in a fresh-keeping box and cover it tightly. Leave it for one day when the weather is hot, and about two days when the weather is cold. When it ferments until it tastes sour, you can move it into the refrigerator.