Delicious and Convenient Hot Pot Cooking with a Rice Cooker

How to Cook Hot Pot with a Rice Cooker

• 1

  Prepare Beef and Seafood

  Wash the beef briefly with diluted salt water, then rinse it with clean water and let it drain. After that, slice it thinly so that it cooks faster when dipped in the hot pot.

  For squid, cut across the body with a knife and remove any remaining internal organs inside. Make a light cut along the outside of the squid’s head to peel off the skin. Then wash the squid thoroughly with water and cut it into bite-sized pieces.

  For octopus, use a knife to cut off the eyes and turn it over to remove all internal organs. Next, wash the octopus with diluted salt water for about 5 minutes to eliminate any fishy smell.

  Finally, cut the head off the octopus and slice the body in half lengthwise. Cut the body into small pieces that are just right.

  Shrimp should be washed clean and have the head and tail removed.

  

  

  

  
• 2

  Prepare the other ingredients

  Wash the button mushrooms with water until clean, then cut them in half, drain, and cut into small bite-sized pieces.

  Trim the root off the celery, then wash it clean and cut it into pieces about 2 finger lengths long. For this hot pot dish, you only need to use the stalks of the celery for cooking.

  For the sweet corn, remove all the outer husks and corn silk by hand. Then wash it thoroughly, drain, and cut it into 3 sections.

  With the asparagus, trim the ends, wash it 1-2 times with water to remove any remaining dirt, drain, and then cut it into bite-sized pieces.

  For the bean sprouts, soak them in diluted saltwater for about 10 minutes, then rinse with clean water and drain in a colander.

  Wash the tomatoes and cut them into wedges. Wash the lemongrass with water, drain, and cut into pieces about 2 finger lengths long, then crush them.

  Place a pot on the stove, add about 1 liter of water and bring to a boil, then add the fresh noodles and cook for about 5-10 minutes depending on the amount of noodles. Once the noodles are soft, remove them and drain in a colander!

  

  

  

  
• 3

  Stir-frying tomatoes

  You place the rice cooker pot on the stove, add 2 tablespoons of cooking oil and wait until the oil is hot, then continue to add 1/4 tablespoon of minced garlic, 1/4 tablespoon of minced ginger, and 1/4 tablespoon of minced shallots. Sauté the mixture until golden and fragrant over medium heat.

  Then add the tomatoes and smashed lemongrass to stir-fry together for about 3 – 5 minutes until the tomatoes soften.

  

  

  

  
• 4

  Cooking the hot pot broth

  Next, you will add 500ml of filtered water or bone broth or chicken broth to enhance the flavor of the hot pot, then bring it to a boil and proceed to season with: 1 tablespoon of seasoning powder, 2/3 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of vinegar, and 1/3 tablespoon of chili sauce.

  Use a ladle to stir well so that the seasonings dissolve completely, then taste again to adjust to your and your family’s preferences!

  

  

  

  
• 5

  Completion

  After finishing the hot pot broth, you will lift the pot off the stove and place it in the rice cooker, turn on the cooking mode, and when the broth boils again, add the beef, seafood, and various vegetables to cook until done and enjoy right away.

  

  
• 6

  Final Product

  After completing the above steps, you will have a delicious and appealing hot pot cooked with a rice cooker.

  The broth has a sour and sweet flavor that is very appealing. Served with the broth are tender and delicious beef, fresh and sweet seafood, along with refreshing vegetables, combining all flavors that stimulate your taste buds when you try a bite, and you will definitely want to keep eating!