PRODUCT(S):
HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)
Preparation Time: 30 mins / Cook Time: 60 mins / Serving: 2
Ingredients:
1 x HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)
2 quarts low-sodium beef stock
2 cups water
2 tablespoons white miso paste
2 tablespoons soy sauce
1 pack (.5-ounce) dried mushrooms
1 piece ginger root (2-inch), smashed
2 teaspoons kosher or sea salt
2 cups thinly sliced carrots
2 cups thinly sliced daikon radish
6 stalks bok choy, sliced, greens and whites separated
2 cups sliced Napa cabbage
4 ounces fresh shiitake mushrooms, sliced
Method:
1. In a medium stockpot combine stock, water, miso, soy sauce, dried mushrooms, ginger & salt. Bring to a boil, reduce heat to low & simmer 30 minutes to 1 hour. Using tongs, remove smashed ginger segment.
2. Add carrots, daikon & white bok choy to broth & simmer 5 minutes.
3. Stir in bok choy greens, cabbage & sliced mushrooms; simmer an additional 3 minutes.
4. Stir in bottom round beef slices, simmer at least one minute before serving.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.