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We hope you got insight from reading it, now let’s go back to shin's vegetable salad hot pot recipe. You can cook shin's vegetable salad hot pot using 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Shin's Vegetable Salad Hot Pot:
- Provide 150 grams Kabocha squash
- Take 8 Baby carrots
- Use 1 bunch Komatsuna
- Use 12 Baby corns
- Provide 12 Shallots
- Use 1/2 bunch Cauliflower
- Get 1 stalk Celery
- Provide 12 Brussels sprouts
- Use 4 slice Bacon
- Take 1200 ml Chicken soup stock (store bought is fine)
- Get 1 Bay leaf
- Provide 2 tbsp White wine
- Take 1 tsp Salt
- You need 1 Grainy mustard, to taste
- Get 1 Coarsely ground black pepper, as needed
Steps to make Shin's Vegetable Salad Hot Pot:
- Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
- 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.
- 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.
- Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
- Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.
A great recipe to serve with char grilled fish, and especially good with baked sausages. Place potatoes into a saucepan with a lid. Add enough cold water to just cover the potatoes. A variation on potato salad - delicious! Check out our vegetable salad recipe with roasted peppers, cherry tomatoes and onions.
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