Shin's Vegetable Salad Hot Pot
Shin's Vegetable Salad Hot Pot

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shin's vegetable salad hot pot. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Shin's Vegetable Salad Hot Pot is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Shin's Vegetable Salad Hot Pot is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook shin's vegetable salad hot pot using 15 ingredients and 5 steps. Here is how you can achieve it.

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

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