Best 2 Broth For Mongolian Hot Pot Recipes
Mongolian hot pot is a delicious and warming dish that is perfect for a cold winter night. It is a type of Chinese fondue, where diners cook their own food in a pot of boiling broth. The broth is typically made with a combination of meats, vegetables, and spices, and it can be customized to suit your own taste preferences. There are many different ways to make Mongolian hot pot broth, but there are a few key ingredients that are commonly used. These include ginger, garlic, scallions, soy sauce, and rice vinegar. The broth is often also flavored with star anise, cinnamon, and cloves. Once the broth is made, it is brought to a boil and then the diners can add their own ingredients. Common ingredients for Mongolian hot pot include thinly sliced meats, vegetables, and noodles. The cooked food is then dipped in a variety of sauces, such as soy sauce, vinegar, and chili oil.
Let's cook with our recipes!
BROTH FOR MONGOLIAN HOT POT
Provided by Elaine Louie
Categories main course
Time 4h30m
Yield 4 quarts of broth
Number Of Ingredients 4
Steps:
- In a large stock pot, combine all the ingredients with five quarts of water. Bring to a boil and simmer for four hours, skimming off the foam occasionally.
- Strain the broth into a large heat-proof bowl, reserving 1/2 cup of the ham for garnish. Skim fat from the surface.
- A number of ingredients can be cooked in the broth, either on top of the stove or at the table. If cooking on the stove, bring the broth to a boil, add the ingredients and let them simmer for about five minutes. If cooking at the table, pour the broth into two casseroles and place on hot plates. The ingredients can be added one at a time or all together. Possibilities include cellophane noodles, which should be pre-soaked in warm water for 20 minutes; Chinese black mushrooms, pre-soaked in warm water for 30 minutes, then stems removed; soft bean curd sliced into one-inch cubes; Chinese cabbage sliced into two-inch lengths and Chinese chard or bok choy. Also typical are spinach, watercress, bean sprouts, water chestnuts, cleaned and deveined shrimp, shellfish, meat and won tons. Serve immediately, adding sate sauce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
MONGOLIAN HOT POT
I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.
Provided by breezermom
Categories Steak
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
- Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
- Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!
Tips:
- Choose the right meat: For a flavorful and tender hot pot, select high-quality meats such as thinly sliced beef, lamb, or pork. These meats cook quickly and absorb the flavors of the broth well.
- Prepare your vegetables: Cut vegetables into bite-sized pieces for even cooking. Some popular vegetables for Mongolian hot pot include bok choy, napa cabbage, mushrooms, carrots, and potatoes.
- Make a delicious broth: The broth is the heart of the Mongolian hot pot, so take the time to make it flavorful. Use a combination of beef, chicken, or vegetable broth and add aromatics such as garlic, ginger, and scallions. You can also add spices like star anise, cinnamon, and cumin for extra flavor.
- Set up your hot pot: Place your hot pot in the center of the table and fill it with the prepared broth. Bring the broth to a boil and then reduce the heat to a simmer.
- Cook the food: Once the broth is simmering, start adding the meat and vegetables. Cook the meat until it is just cooked through and the vegetables are tender. You can also add noodles or dumplings to the hot pot.
- Enjoy the hot pot: Mongolian hot pot is a communal meal, so gather around the table and enjoy the delicious food and company.
Conclusion:
Mongolian hot pot is a delicious and fun meal that is perfect for any occasion. With its flavorful broth, tender meat, and fresh vegetables, it is sure to be a hit with everyone at the table. So gather your friends and family, set up your hot pot, and enjoy a delicious and memorable meal.
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