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Before you jump to Mike's Mongolian Shabu-Shabu Hot Pot recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Take in: How to Do It Correctly.
When you begin a diet one of the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping a food journal helps you determine the foods you are eating as well as the foods you are not eating. For example, after retaining a food journal for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write everything down you are able to see which parts of your diet must change as well as have an easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Be as specific as you can get when you write down the things you eat. It is not enough to just jot down "salad" on a list. Write down all of the ingredients in the salad and the type of dressing you used. You should also include the quantities of the foods you eat. Cereal is just not as beneficial an entry as one cup Honey Nut Cheerios. Dont forget that the more of a thing you eat, the more calories you are going to consume so you need to list out the measurements of what you eat so that you will know exactly how many calories you take in and will need to burn.
Record your feelings while you eat. This really helps to explain to you whether or not you use food as a response to emotional issues. It also assists you to see plainly which foods you tend to choose if you are in certain moods. Many of us will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat during your different moods and psychological states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to mike's mongolian shabu-shabu hot pot recipe. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you do it.
The ingredients needed to prepare Mike's Mongolian Shabu-Shabu Hot Pot:
- Get of For The Proteins:.
- Take of Thin Sliced Raw Chicken [I use thigh meat].
- Prepare of Raw Thin Sliced Beef.
- Provide of Raw Shrimp Or Scallops.
- Provide of For The Beef & Chicken Broths:.
- You need of Beef Stock.
- Take of Chicken Stock.
- Use of Seafood Stock.
- You need of Vegetable Stock.
- Provide of Fresh Thai Chilie Peppers.
- Prepare of Sichuan Pi Xian Hot Bean Chilie Paste.
- Get of Sichuan Dried Red Peppercorn Blend.
- Provide of Gochujang Roasted Hot Pepper Paste.
- Take of Dried Scorpion Chiles.
- Take of Dried Red Thai Peppers.
- Take of Red Pepper Flakes.
- Get of Fresh Garlic [smashed - divided].
- You need of 2" Chunks Fresh Ginger.
- You need of Leaves of Fresh Cilantro.
- Provide of Chinese 5 Spice [per side].
- Prepare of Leaves of Thai Basil.
- Prepare of 2" Chunks Diakon Radishes.
- Prepare of Fine Minced Lemon Grass.
- Take of Fish Sauce.
- Take of Soy Sauce.
- Get of Brown Sugar [optional].
- Take of Jalapeos.
- Take of Star Anise.
- Provide of For The Vegetables:.
- Provide of White Onions [quartered].
- Prepare of Fresh Whole Mushrooms.
- Prepare of Fresh Chinese Cabbage [bok choy - quartered].
- Take of Fresh Broccoli.
- Prepare of For The Kitchen Equipment:.
- You need of Mongolian Shabu-Shabu Hot Pot.
- Prepare of Wooden Or Metal Scewers.
Steps to make Mike's Mongolian Shabu-Shabu Hot Pot:
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side..
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
- Szechuan Peppercorns as desired..
- Chop your herbs and vegetables and gather your seasonings..
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!.
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer..
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
- Feed your desired vegetables on to separate skewers as well..
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. No worries. No germs could ever survive this broth! For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture..
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.
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