chinese

5-Minute Frozen Spicy Hot Pot

Name: 5-Minute Frozen Spicy Hot Pot
Yield: 1 servings
Cuisine: chinese
Ingredients: 50 g Beef slices; 25 g Crispy pork cubes; 3 pieces Hot pot balls (mixed); 1 piece Crispy sausage; 25 g Shrimp; 25 g Luncheon meat; 25 g Beef tripe; 25 g Thousand-layer tripe; 25 g Duck intestines; 50 g Old tofu; 50 g Duck blood; 25 g Tofu puffs; 25 g Fried gluten; 10 g Wood ear mushrooms; 15 g Dried bean milk creams; 10 g Gongcai; 10 g Shiitake mushrooms; 15 g Kelp; 50 g Yellow noodles; 50 g Potato slices; 50 g Lotus root slices; 25 g Corn; 50 g Broccoli; 50 g Spinach; 50 g Cabbage; 25 g Oyster mushrooms; 0.5 piece Hot pot base; 50 ml Milk; 1 tbsp Soy sauce; 1 tsp Minced garlic

This recipe demonstrates how to prepare and freeze a wide variety of hot pot ingredients into convenient single-serving 'ice bricks' for a quick and easy spicy hot pot meal, ready in just 5 minutes from the freezer.

1h 30m 1 servings曼食慢语 Amanda Tastes Source

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Nutrition· per serving · estimated

900

Calories

60g

Protein

70g

Carbs

50g

Fat

Scale recipe

1 serving

Original recipe

Ingredients34 items

Produce

⬜Old tofu50 g

🧽Tofu puffs25 g

🍄Wood ear mushrooms10 g

🥬Gongcai10 g

🍄Shiitake mushrooms10 g

🌿Kelp15 g

🥔Potato slices50 g

🪷Lotus root slices50 g

🌽Corn25 g

🥦Broccoli50 g

🥬Spinach50 g

🥬Cabbage50 g

🍄Oyster mushrooms25 g

Meat

🥩Beef slices50 g

🐷Crispy pork cubes25 g

🌭Crispy sausage1 piece

🍖Luncheon meat25 g

🐄Beef tripe25 g

🐄Thousand-layer tripe25 g

🦆Duck intestines25 g

🩸Duck blood50 g

Seafood

🍢Hot pot balls (mixed)3 pieces

🦐Shrimp25 g

Dairy

🥛Milk50 ml

Pantry

🍞Fried gluten25 g

🥢Dried bean milk creams15 g

🍜Yellow noodles50 g

🌶️Hot pot base½ piece

🍶Soy sauce1 tbsp

🍚Vinegar1 tsp

🥜Fermented soybean sauce (Erba Jian)2 tbsp

🌶️Chili oil1 tbsp

Spices

🧄Minced garlic1 tsp

🍚White sesame seeds1 tsp

Instructions

1
Soak dried wood ear mushrooms, dried bean milk creams, gongcai, shiitake mushrooms, and kelp in water until fully rehydrated. Soak yellow noodles in water until soft and chewy.
2
Bring a pot of water to a boil. Add potato slices, lotus root slices, corn, and broccoli. Blanch until cooked through (al dente). Immediately transfer to an ice bath to stop cooking and preserve crispness.
2:00 timer
3
Add spinach and cabbage to the boiling water. Blanch briefly until just wilted. Immediately transfer to an ice bath, then squeeze out excess water.
0:30 timer
4
Add oyster mushrooms to the boiling water. Blanch briefly. Immediately transfer to an ice bath, then gently squeeze out excess water.
0:30 timer
5
Divide all prepared ingredients (beef slices, crispy pork cubes, hot pot balls, crispy sausage, shrimp, luncheon meat, beef tripe, thousand-layer tripe, duck intestines, old tofu, duck blood, tofu puffs, fried gluten, rehydrated dried mushrooms, dried bean milk creams, gongcai, shiitake mushrooms, kelp, soaked yellow noodles, blanched potato slices, lotus root slices, corn, broccoli, spinach, cabbage, oyster mushrooms) into individual freezer-safe bags, creating single-serving 'ice bricks'. Add half a piece of hot pot base to each bag.
6
If possible, vacuum seal each bag to preserve freshness. Store the packaged 'ice bricks' in the freezer.
7
When ready to cook, bring a pot of water to a rolling boil. Carefully place one frozen 'ice brick' directly into the boiling water. Cover and boil until all ingredients are cooked through and heated, and noodles are tender (approximately 5 minutes).
5:00 timer
8
Customize the flavor by adding milk, soy sauce, minced garlic, vinegar, fermented soybean sauce (Erba Jian), chili oil, and white sesame seeds to taste. Stir well.
9
Serve the spicy hot pot immediately and enjoy.