Beijing Instant-Boiled Mutton Hotpot

Name: Beijing Instant-Boiled Mutton Hotpot
Total time: 90 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 20 g Chili oil; 20 g chinkiang vinegar; 20 g cilantro; 300 g Daikon radish; 150 g enoki mushrooms; 30 g fermented chive flowers; 20 g fermented tofu; 200 g firm tofu; 30 g garlic; 50 g ginger; 100 g glass noodles; 10 g Goji berries; 500 g mutton; 300 g Napa cabbage; 5 g salt; 100 g scallions; 20 g sesame oil; 100 g Sesame paste; 30 g shiitake mushrooms; 20 g shrimp; 30 g soy sauce; 150 g spinach; 2000 g Water

⏱️ 90 dk 🔥 845 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
20 g Chili oil
20 g chinkiang vinegar
20 g cilantro
300 g Daikon radish
150 g enoki mushrooms
30 g fermented chive flowers
20 g fermented tofu
200 g firm tofu
30 g garlic
50 g ginger
100 g glass noodles
10 g Goji berries
500 g mutton
300 g Napa cabbage
5 g salt
100 g scallions
20 g sesame oil
100 g Sesame paste
30 g shiitake mushrooms
20 g shrimp
30 g soy sauce
150 g spinach
2000 g Water

Hazırlanışı

Whisk 100g sesame paste, 20g fermented tofu, 30g fermented chive flowers, 20g chili oil, 20g chinkiang vinegar, and 30g soy sauce to create the dipping sauce.

Combine 2000g water, 50g ginger, 10g goji berries, 20g shrimp, and 5g salt in a hotpot to create the flavorful base broth.

Slice 500g mutton into paper-thin strips and arrange them neatly on a serving platter for quick cooking.

Beijing Instant-Boiled Mutton Hotpot

Malzemeler

Hazırlanışı

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