Chinese Milk Hot Pot Base Recipe
Milk hot pot is a create Chinese hot pot. It is different from authentic Chinese hot pot because of its light and smooth taste. To achieve the delicate milk flavor, we added butter to improve thicken mouthfeel and a creamy taste. Onion is the best ingredients to mix with butter, so we fried onion with butter and added to the soup. The soup offers hot pot ingredients a smooth and comfortable finishing touch.
2. The taste is silky and light, so do not add soy sauce
or any sauce with a strong taste and color.
3. The milk hot pot is best for mutton slices, beef
slices and meatballs. If serve with seafood ingredients, add more ginger to prevent fishy smell.
Wash and cut the chicken breast into thin slices 0.2cm thick. Set aside.
Wash and cut broccoli into small pieces. Remove the stem of fresh shiitake mushroom, cut into slices. Blanch broccoli and shiitake mushroom until cooked. Set aside.
Peel and dice pumpkin and carrot. Cut into 0.3cm thick slices. Set aside.
Dice the Onions. Add butter to a wok, cook over high heat until melted, pour in the diced onion. Stir-fry over low heat until onions are transparent and soft. Remove from heat.
Remove root of cabbage, then separate into small pieces. Remove root of celery, cut into strips.
Pour milk soup into the pot, bring to a boil. Add milk, diced onions, heat until boiling. Season with salt and sugar. Serve with hot pot ingredients.