Chinese Milk Hot Pot Base Recipe

Features:

Cuisine:

China

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.

30 minutes
Serves 2
Easy

Ingredients

2 bottle milk
1/2 onion
5 bowls milk soup
2 tablespoons butter
Side dishes
1 piece chicken breast
1 broccoli
2 fresh shiitake mushrooms
1/2 cabbage
2 spinach
500g pumpkin
1 carrots
seasoning
2 teaspoon salt
5 teaspoon sugar

Directions

Tips

1. For milk soup, you can refer to Aromatic Milk Hot Pot Soup Base Recipe

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.

Steps

1 Done 5 minutes	Wash and cut the chicken breast into thin slices 0.2cm thick. Set aside.
2 Done 5 minutes	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.
3 Done 5 minutes	Peel and dice pumpkin and carrot. Cut into 0.3cm thick slices. Set aside.
4 Done 5 minutes	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.
5 Done 5 minutes	Remove root of cabbage, then separate into small pieces. Remove root of celery, cut into strips.
6 Done 5 minutes	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.