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The spicy and sour vegetarian hotpot or the vegetarian mushroom hotpot both have a bold and cool flavor that both brings new and interesting experiences and contains high nutritional content. Let’s start making these 2 vegetarian hot pot dishes right away!
Spicy vegetarian hot pot
Material
- 5 pieces of fried tofu
- 50g abalone mushrooms
- 50g straw mushrooms
- 100g enoki mushrooms
- 50g vegetarian cinnamon rolls
- pineapple
- 1 bunch water spinach
- 1 bunch of cabbage
- Sugar, salt, vegetarian seasoning, vegetarian fish sauce, chili
- Vegetarian Thai hot pot seasoning package
How to cook spicy vegetarian hot pot
Step 1: Prepare ingredients
– Pineapple you bring peeled, remove the eyes and cut into bite-sized pieces.
– Fried tofu and vegetarian cinnamon rolls you cut into squares.
– The mushrooms you bring to the root, wash with diluted salt water, then cut in half or tear into bite-sized pieces.
– Vegetables you eat raw, you pick up the dead leaves, cut off the root and then soak with diluted mosquito water, then wash and drain, then cut into pieces.
Step 2: Stir-fry vegetables
– You put the pot on the stove, add cooking oil, wait for the oil to be hot, then add tofu, abalone mushrooms, straw mushrooms and vegetarian cinnamon rolls and stir-fry until cooked, then put on a plate.
Step 3: Cook hot pot
– Next, you put the cooking oil in the pan and then add the aroma to stir-fry. Add about 1.5l of boiling water to the pot. When the water boils, add the stir-fried ingredients in the previous step. Next, add a packet of Thai vegetarian hot pot seasoning and season with spices including: 1 tablespoon seasoning, 1 tablespoon sugar, little salt to taste.
Step 4: Done
– That’s it, you put the hot pot on the mini gas stove and then present the vermicelli, vegetables and other types of mushrooms on a plate.
Note when cooking spicy vegetarian hot pot
Because the ingredients are cooked very quickly, so you should not cook for too long, it will lose the delicious crispy as well as the characteristic flavor of the ingredients. The use of a Thai vegetarian hotpot seasoning package will help the dish taste sour and spicy in the right way.
Vegetarian mushroom hotpot
Ingredients for vegetarian mushroom hot pot
- 100g Ganoderma lucidum
- 100g enoki mushrooms
- 100g abalone mushrooms
- 100g chicken thigh mushrooms
- 50g straw mushrooms
- 100g zucchini, cabbage
- 200g young tofu, egg tofu, ky tofu
- 1 American corn
- 1 white radish
- 50g pickled cabbage
- 50g baby corn
- 50g carrots
- Vegetarian seasoning, pepper, sugar, salt, soy sauce, cooking oil
- Green onions, coriander
How to cook vegetarian mushroom hot pot
Step 1: Prepare ingredients
– When buying mushrooms, you cut the roots, soak in diluted salt water for about 20 minutes. Next, rinse with clean water and cut in half or shred.
– Vegetables and cabbage you take to cut off the root, wash and then cut into pieces.
– You cut young tofu and egg tofu into round pieces and put them on a plate with tofu ky.
Step 2: Cook broth
– You put the pot on the stove, put about 1.5l of filtered water in with American corn, sugarcane, white radish, pickled radish, then add a little salt to the stew for 45 minutes to get the broth and remove the body. vegetables.
Step 3: Cook hot pot
– Next, you put a pot on the stove, then add cooking oil and white onion to fry. Then, you put the vegetable broth into the pot with sliced American corn, cut carrots, baby corn and straw mushrooms and bring to a boil.
Step 4: Season to taste
Finally, when the vegetables are boiling, season with 2 tablespoons of vegetarian seasoning, 2 tablespoons of sugar, 1 tablespoon of soy sauce, and a little salt to taste. Then, you sprinkle chopped cilantro with a little ground pepper and you can serve it up!
That’s it, with these two hotpot dishes you can eat with vermicelli, noodles and raw vegetables such as: spinach, cabbage, celery, water spinach… And don’t forget to prepare 1 cup of pure fish sauce Add a few slices of chili to make the dish more round.
