Good morning here me will give you a recipe shin's vegetable salad hot pot which is interesting The way making it is very not too difficult. You just need to be careful to get results from shin's vegetable salad hot pot which has aroma and taste that can evoke our tastes.

So that the result of shin's vegetable salad hot pot, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare shin's vegetable salad hot pot delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for make

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

Season the beef with salt and pepper and toss in the flour to lightly coat. Add the chopped vegetables to a large mixing bowl and add the olive oil, oregano, garlic powder and season generously with salt and pepper. Toss to coat and spread in a single layer on a baking tray lined with a silicone liner or baking paper. Eaten like a vegetable rather than a fruit; use in the same ways as yellow summer squash and zucchini for soup, bread, casseroles, and stir-frying.

How to cook 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.
6. Done and ready to serve!

Season the beef generously with salt and pepper, then dust with flour. Brown the meat in batches in the hot oil then set aside. To the same pot, add the baby onions, carrots and garlic cloves, then cook until vegetables have softened. This book is for anyone with an interest in Korean cuisine who wants to incorporate a more plant-based diet in their lives. Hot Stone Bibimbap Marinated assorted vegetables with and fried egg served on rice.

me, the simple preparation of Shin's Vegetable Salad Hot Pot above can help you prepare dishes that are delicious for family/friends Congratulations enjoy