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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 your diet one of the things you will learn right away is that keeping a food journal is very helpful. Keeping a food journal helps you recognize the foods you are eating as well as the foods you are not eating. For example, when you keep a food log for a few days you may notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down may help you recognize the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Write down the time youre consuming stuff. This can help you determine precisely what times of day you feel the most hungry, when you usually reach for snacks and then you can figure out how to deal with those times. After several days youll see that even if you might be eating lunch at the same time every day, you are still hungry an hour later. This will also make it easier to identify the occasions when you start to eat simply to give yourself something to do. This is important because all those are times that you can select other things to fill your time with than food.
What type of spirits are you in whenever you eat? Write it down! This helps you pinpoint when you use meals to help soothe emotional issues. This may also show you whether or not you gravitate in the direction of specific foods based on your mood. There are many people who seek out junk food when they feel angry or depressed and are equally likely to select healthy things when they feel happy and content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit 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 achieve that.
The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
- You need of For The Proteins:.
- Take of Thin Sliced Raw Chicken [I use thigh meat].
- Take of Raw Thin Sliced Beef.
- Provide of Raw Shrimp Or Scallops.
- Get of For The Beef & Chicken Broths:.
- Prepare 1 Box (32 oz) of Beef Stock.
- Use 1 Box (32 oz) of Chicken Stock.
- Provide 1 (32 oz) of Seafood Stock.
- You need 1 (32 oz) of Vegetable Stock.
- You need 20 of Fresh Thai Chilie Peppers.
- Get to taste of Sichuan Pi Xian Hot Bean Chilie Paste.
- Provide to taste of Sichuan Dried Red Peppercorn Blend.
- Get to taste of Gochujang Roasted Hot Pepper Paste.
- Get as needed of Dried Scorpion Chiles.
- You need to taste of Dried Red Thai Peppers.
- Get to taste of Red Pepper Flakes.
- Take 30 Cloves of Fresh Garlic [smashed - divided].
- Use 2 of 2" Chunks Fresh Ginger.
- Take to taste of Leaves of Fresh Cilantro.
- Use 1/4 tsp of Chinese 5 Spice [per side].
- Prepare to taste of Leaves of Thai Basil.
- Use 2 of 2" Chunks Diakon Radishes.
- Prepare to taste of Fine Minced Lemon Grass.
- You need to taste of Fish Sauce.
- Prepare to taste of Soy Sauce.
- Prepare of Brown Sugar [optional].
- Get as needed of Jalapeos.
- Provide as needed of Star Anise.
- Prepare of For The Vegetables:.
- Use as needed of White Onions [quartered].
- Provide as needed of Fresh Whole Mushrooms.
- Provide as needed of Fresh Chinese Cabbage [bok choy - quartered].
- Use of Fresh Broccoli.
- Provide of For The Kitchen Equipment:.
- Provide of Mongolian Shabu-Shabu Hot Pot.
- Get 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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