How To make Colonial Hot Pot
Ingredients
2
pound
steak, cubed
1/4
cup
flour
2
cup
tomato juice
2
teaspoon
broth, instant, beef
1/4
cup
parlsey, fresh, chopped
2
each
garlic, cloves, minced
1
tablespoon
salt
1/4
teaspoon
pepper
4
each
potatoes, peeled, sliced
8
each
onions, small, quartered
1
each
acorn squash, split, seeds removed
2
tablespoon
butter, or margarine
Directions:
Trim all excess fat from beef. Shake cubes, part at a time, with flour in a plastic bag to coat well. Combine tomato juice and instant beef broth in a small saucepan; heat just to boiling; remove from heat.
Combine parlsey, garlic, salt and pepper in a cup. Layer vegetables and meat into a slow cooker this way: Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture. Repeat with remaiing potatoes, onions, beef and seasonings.
Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato juice mixture over; dot with butter or margarine, cover.
Cook on low for 8 hours or on high for 4 hours, or until meat and vegetables are tender.
How To make Colonial Hot Pot's Videos
All You Can Eat KOREAN vs. CHINESE Hotpot in Seoul South Korea
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This is one of the BEST and most economical all you can eat hotpot buffets I've ever been to. I got to compare the Chinese hotpot buffet and the Korean Hotpot buffet and the Korean one was far superior!
Korean Hotpot Buffet
Seoul, Mapo-gu, Seogyo-dong, Sinchon-ro, 94 4층
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Trying INSTANT SPICY HOTPOT & MOST PAINFUL Video I Ever Filmed! (STORY TIME)
Been craving hotpot so I tried 2 different instant self-cooking hotpots from Chinese supermarkets. Also telling the story about the most painful video I have ever filmed which is the spiciest curry in the world!
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◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
Drone:
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Magic Hotpot | Mangolian broth | Karachi Food Diaries | Foodistive
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What I Eat In Singapore | Colony buffet at The Ritz Carlton Singapore, wagyu hotpot, P.S Cafe
Places visited:
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$6 HOTPOT vs. $250 HOTPOT in Singapore | BEST Hotpot Deal EVER!
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Went to 2 Chinese hotpot restaurants with 2 dramatically different price points and one of them was definitely worth it!
Shi Li Fang
Coucou Hotpot‧Brew Tea ( Suntec City )
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★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page:
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◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
Drone:
My Favorite Cookware!
wok/pan
Also this pan
Pressure pan
Nonstick pot
-------------------------------------
♫ Music from: Epidemic Sound
Dishes from across Taiwan’s history and ethnic diversity get the hot pot treatment
We head now to a restaurant that’s turning Taiwan’s classic dishes into hot pots. Dishes from across Taiwan’s history and ethnic diversity are getting the hot pot treatment. If it’s Hakka cuisine or tangyuan dumplings you like, there’s a hot pot for that. They’ve even got a pot based on so-called “tavern cuisine,” a culinary trend from the Japanese colonial era.
A grilled squid and marinated chicken legs are almost too big to fit in this pot. The classic example of “tavern cuisine,” “squid and sea snails in garlic,”is now a claypot dish. The chicken legs are rich with squid juices and the sweetness of the snails.
A dry squid is first fried in pork fat with mushrooms and prawns.
Garlic shoots, onions and scallions are vital to bring out the flavor.
The sea snails and broth go into the pot together, creating a rich soup.
Hsu Chia-yu
Restaurant PR manager
We make full use of even the juice the sea snails and mushrooms are marinated in. They’re added to the soup, fried - and they add even more flavor.
The chicken legs are added and the squid is blow-torched before the pot is ready to serve.
Even Hakka tangyuan has become a hotpot.
Salted pork is fried on a high heat with prawns and garlic.
The little tangyuan dumplings are boiled until they’re plump and shining. You can dip slices of beef into the hotpot to absorb its delicious taste.
Hsu Chia-yu
Restaurant PR manager
For example, the squid and sea snails with garlic is a seafood dish. So we use a bonito broth. For the tangyuan, the main ingredients include prawns and salted pork, so we use a pork bone broth to enhance the flavor.
Traditional tavern dishes and Hakka cuisine are being reinvented as delicious claypot feasts.