How to Make Perfect Homemade Tomato Hot Pot
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Steps to Prepare Homemade Homemade Tomato Hot Pot. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Homemade Tomato Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Tomato Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Homemade Tomato Hot Pot is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook Homemade Tomato Hot Pot using 15 ingredients and 5 steps. Here is how you cook that.
I didn't have a ready-made mix for a tomato-based hot pot... and I thought I could make it with what I have on hand! All you have to do is simmer. Recipe by Kouso
Ingredients and spices that need to be Prepare to make Homemade Tomato Hot Pot:
- 300 grams Chicken thighs
- 8 Wiener sausages
- 1/2 Cabbage
- 1 Onion
- 1/2 Carrot
- 1 tbsp Olive oil
- 2 can ★ Canned tomatoes
- 400 ml ★ Water
- 2 tsp ★ Grated garlic
- 2 ★ Consommé, cubed type
- 1 tbsp ★ Chicken soup stock granules
- 1 tsp ★ Salt
- 1 tbsp ★ Japanese Worcestershire-style sauce
- 1 ★ Bay leaf
- 1 tbsp ★ Sugar
Instructions to make to make Homemade Tomato Hot Pot
- Add the ★ ingredients to the pot and bring to a boil.
- Heat olive oil in a frying pan, lightly sauté the other ingredients, then add to the pot all at once.
- When the ingredients are cooked through, it's ready to serve!
- Note: If you reverse Steps 1 and 2, you can make it all in one pot!
- Add rice to the leftovers, whisk in a beaten eggs and top with melting cheese. Sprinkle on dried basil and you have an "omurice-style risotto".
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