Good morning here we will give you a recipe shin's vegetable salad hot pot which is appetizing The way making it is very easy. 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 start 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 able become treat very special.

Ingredients and seasonings used for make

1. Take 150 grams Kabocha squash
2. Prepare 8 Baby carrots
3. Use 1 bunch Komatsuna
4. Prepare 12 Baby corns
5. Prepare 12 Shallots
6. Use 1/2 bunch Cauliflower
7. Take 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. Use 2 tbsp White wine
13. Prepare 1 tsp Salt
14. Prepare 1 Grainy mustard, to taste
15. Prepare 1 Coarsely ground black pepper, as needed

For the beef, blend the onions, ginger, garlic and. Also called Chinese cucumber or long cucumber; burpless cucumbers. Served sliced and marinated, stuffed, sautéed, or cooked with other vegetables and meats. Sow when the ground is warm in spring.

Steps 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. Heat the oil in a frying pan, add the beef a few pieces at a time until all the meat is in the pan, then fry over a high heat, stirring, until browned. Remove the beef from the pan with a slotted spoon and transfer to the slow cooker pot.

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