Shin's Vegetable Salad Hot Pot.
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Alright, don't linger, let's plan this shin's vegetable salad hot pot menu with 15 components which are absolutely easy to acquire, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements of Shin's Vegetable Salad Hot Pot:
- Provide 150 grams Kabocha squash.
- Require 8 Baby carrots.
- Require 1 bunch for Komatsuna.
- Give 12 Baby corns.
- Require 12 for Shallots.
- Need 1/2 bunch of Cauliflower.
- Need 1 stalk - Celery.
- Prepare 12 Brussels sprouts.
- Provide 4 slice Bacon.
- You need 1200 ml of Chicken soup stock (store bought is fine).
- Require 1 - Bay leaf.
- Require 2 tbsp White wine.
- Provide 1 tsp - Salt.
- You need 1 for Grainy mustard, to taste.
- Provide 1 Coarsely ground black pepper, as needed.
Shin's Vegetable Salad Hot Pot steps:
- 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..
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