Hot pot mix (beef lard, sichuan black pepper, red pepper, amongst other flavorings, which I enhanced with fresh chopped garlic, ginger, extra black peppercorns, dried red chilis, salt, and our old friend M. S. G.)
Most all of the ingrdients.
Clockwise from top center: green veggies (see detail below), butternut squash, potato/winter melon/lotus root, fried tofu/green onions/enoki/tomatoes (see below), yam noodles/cilantro (aka corriander), rice stick (vermicelli)/tofu skin/fried pork skin/SPAM!!, and, finally, cabbage. You can also see the sesame paste and sesame oil in the top left corner that we used (along with black vinegar) to make a sauce for the food after it had cooked.
Fried tofu, enoki mushrooms, tomatoes, and green onions (scallions, if you want to sound fancy).
Some kind of clam, shrimp, basa fillets (catfish), and fish cake.
Pea sprouts, other chinese leafy greens.
Set up by the end of the night.
Pot is demolished.
Food gone!
No comments:
Post a Comment