Yin Yang Hot Pot: Three Delicacies Hot Pot

Ingredients (serves 1):

2 oz. dried bean curd skin, folded in half
3 cups water
1/2 pkg. (or enough for 3 cups) plain hot pot base (plain)
1/3 medium potato, sliced into 1/4” thickness
2.5 oz. buna shimeji mushroom, base removed
2.5 oz. lettuce, torn into bite-sized pieces
3.5 oz. (8-9 pcs.) egg boiled dumplings, defrosted
3 oz. pork meatballs, defrosted
1 oz. deep fried tofu skin, cut into 1/2” strips

*This recipe was developed for the Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot (EP-PFC20). Adjustments may be necessary when using other models.

1

In a small bowl, soak dried bean curd skin in water (not included in the ingredients list) to rehydrate for about 40 minutes. Cut into 2” lengths.

2

Place water into one side of the Deep Pan of Gourmet d’Expert® Electric Skillet for Yin Yang Hot Pot (EP-PFC20). Boil water while cooking another hot pot in the other side. Set temperature to HIGH.

*Be sure to add water or other liquids like soup stock to both sides when cooking with the Deep Pan. If one side is empty while cooking, the nonstick coating may be damaged by the heat.

3

When the water reaches a boil, add the hot pot base and stir to dissolve.

4

Add rehydrated dried bean curd skin from Step 1 and the remaining ingredients, and turn down the heat to SIMMER. Skim off any scum that rises to the surface.

5

Take and enjoy ingredients as they cook!