Tomato Hot Pot With Striploin Hot Pot Slices Recipe

How To Prepare Tomato Hot Pot With Striploin Hot Pot Slices?

Ingredients:

• 1.75 ounces mung bean vermicelli(one package/bundle)

• 6 ounces enoki mushrooms

• 3 medium tomatoes

• 3 scallions

• 1 1/2 tablespoons vegetable oil

• 2 slices ginger

• 1 clove garlic (finely chopped)

• 2 tablespoons tomato paste

• 1 tablespoon light soy sauce

• 1/2 teaspoon sugar

• 1/2 teaspoon sesame oil

• 4 cups chicken stock

• 2 cups water

• 1/8 teaspoon white pepper

• salt to taste

• 1/4 cup cilantro leaves

Instructions:

1. Place the bundle of mung bean vermicelli in a bowl of warm water to soak until softened, about 15 minutes. Trim the ends off the enoki mushrooms, & lightly rinse them of any dirt, separating them into smaller sections as you go (each bundle of mushrooms should be about 1/2 inch thick). Set the noodles & mushrooms aside.
2. Bring a medium pot of water to a boil. Use a sharp paring knife to cut an X into the bottom of each tomato, which will make it easier to peel after blanching. Carefully lower the tomatoes into the boiling water, & blanch for 30 seconds. Use a slotted spoon to remove the tomatoes from the water, & set aside to cool.
3. Bring the water back up to a boil, & add the beef. Cook for 15 seconds, or until the beef just turns opaque, &any foam rises to the surface. Remove the beef from the pot, & set aside.
4. Separate the green & white parts of the scallions. Cut the white parts on a diagonal into 1 to 2 inch pieces. Finely chop the green parts. By now, your tomatoes should be cool enough to peel. Peel the skin off, & cut into 1-inch chunks.
5. In a soup pot (preferably a Chinese ceramic soup pot if you have it!) over medium heat, add the oil, along with the white parts of the scallions & the ginger slices. Cook for 1-2 minutes, until fragrant.
6. Add the garlic & tomato paste, &cook for 30 seconds, until the oil turns a reddish-orange colour. Add the tomatoes, along with the light soy sauce, sugar, & sesame oil. Fry the tomatoes until they break down a bit, about 3 minutes.
7. Add the chicken stock & water, & bring to a boil. Cover, turn the heat down, & simmer for 5 to 10 minutes. Add the enoki mushrooms & vermicelli, cover, & simmer for another 3 to 5 minutes.
8. Stir in the beef, white pepper & salt to taste. Garnish with cilantro the chopped scallion greens. Serve with steamed rice!