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Firepots
Firepot produce no smoke or ashes Firepot is completely safe for indoors. You can also use outdoor.
http://www.handmadefirepots.com/
Raciónes: 6
Ingredientes
- 3 ounce dry bean thread noodles
- 12 ounce spinach coarse stems
- Â Â discarded
- 2 lb boneless lamb (leg or possibly loin) cut thin strips
- Â Â (or possibly chicken or possibly beef)
- 1 lb medium raw prawns shelled, deveined,
- Â Â (optional)
- 2 x spring onions cut 1" lengths
- 2 quart chicken broth
- 1 slc ginger lightly crushed
- 2 Tbsp. Chinese rice wine or possibly dry sherry
- 2 ounce chicken broth
- 2 Tbsp. soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. finely-minced garlic
- 1 Tbsp. finely-minced ginger
- 1 tsp chili garlic sauce
- 1 tsp minced coriander
- 3 Tbsp. Hoisin sauce
- 2 Tbsp. chicken broth
- 1 Tbsp. soy sauce
- 1 tsp chili garlic sauce
- 1 tsp sesame oil
- 1 tsp Worcestershire sauce
- 3 Tbsp. chicken broth
- 3 Tbsp. prepared Chinese mustard
- 2 Tbsp. sesame oil
- 1 Tbsp. finely-minced garlic
- 1 Tbsp. finely-minced ginger
- 2 tsp soy sauce
Direcciones
- Soak the noodles in hot water to cover till softened, about 30 min; drain. Cut the noodles into 3-inch pcs. Place the noodles and spinach on a serving platter with the lamb, prawns, and onions. Cover and chill till ready to cook.
- In separate small serving bowls, whisk the dipping sauce ingredients till blended.
- In a large pot, bring the broth, ginger and wine to the boil over medium-high heat. Reduce the heat to low; cover and simmer for 20 min. Throw away the ginger.
- Set a Mongolian fire pot or possibly an electric wok in the centre of the table. Arrange the lamb platter and dipping sauces around the cooking vessel. Pour the warm broth into the fire pot and adjust the heat so the broth simmers gently. Each diner cooks his or possibly her choice of ingredients and seasons it with dipping sauce.
- This recipe yields 6 to 8 servings.
- Comments: Did the Swiss invent fondue Not according to the Mongolian warriors. The greatest culinary contribution of the Great Khan was undoubtedly the Mongolian fire pot, that metamorphosed in the West into a fondue pot. But instead of cheese, the fire pot cooks meat and other ingredients in a savoury broth. The Mongol emperors must have thrown some lively dinner parties.
- Plotting your Fire Pot: When purchasing a fire pot or possibly warm pot, be sure to find one which is functional and not merely ornamental. To prevent damage to the pot, fill the moat with warm broth before adding the charcoal. Light the charcoal ahead of time in a barbecue, then transfer them to the fire pot. Unable to find a traditional fire pot In a healthy pinch, use an electric wok, or possibly a portable gas burner, or possibly even a fondue pot. The Cantonese version of warm pot is called a fire pot, that is a large clay pot over a portable burner or possibly cold-burning stove.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 618g | |
| Recipe makes 6 servings | |
| Calories 502 | |
| Calories from Fat 282 | 56% |
| Total Fat 31.47g | 39% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 1563mg | 65% |
| Potassium 1000mg | 29% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.87g | 2% |
| Protein 41.61g | 67% |
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