Again looking for inspiration recipes shin's vegetable salad hot pot that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious shin's vegetable salad hot pot should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of shin's vegetable salad hot pot, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare shin's vegetable salad hot pot delicious home, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings must exist in prepare

1. Prepare 150 grams Kabocha squash
2. Prepare 8 Baby carrots
3. Prepare 1 bunch Komatsuna
4. Prepare 12 Baby corns
5. Use 12 Shallots
6. Take 1/2 bunch Cauliflower
7. Use 1 stalk Celery
8. Take 12 Brussels sprouts
9. Prepare 4 slice Bacon
10. Use 1200 ml Chicken soup stock (store bought is fine)
11. Prepare 1 Bay leaf
12. Use 2 tbsp White wine
13. Prepare 1 tsp Salt
14. Prepare 1 Grainy mustard, to taste
15. Prepare 1 Coarsely ground black pepper, as needed

For the beef, blend the onions, ginger, garlic and. Also called Chinese cucumber or long cucumber; burpless cucumbers. Served sliced and marinated, stuffed, sautéed, or cooked with other vegetables and meats. Sow when the ground is warm in spring.

How to cook Shin's Vegetable Salad Hot Pot:

1. Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
2. Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup. Cut into thin wedges, and heat in the microwave.
3. Peel the shallots. Remove the strings from the celery stem and cut to 4 to 5 cm length pieces. Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
4. Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
5. Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.
6. Done and ready to serve!

Season the beef generously with salt and pepper, then dust with flour. Brown the meat in batches in the hot oil then set aside. To the same pot, add the baby onions, carrots and garlic cloves, then cook until vegetables have softened. Heat the oil in a frying pan, add the beef a few pieces at a time until all the meat is in the pan, then fry over a high heat, stirring, until browned. Remove the beef from the pan with a slotted spoon and transfer to the slow cooker pot.

I say thank you for reading the recipe that I convey on this page. hope we Congratulations enjoy