Beef Chuck Ball Tofu Mushroom Hot Pot (re)

Name: Beef Chuck Ball Tofu Mushroom Hot Pot (re)
Total time: 20 min
Yield: 892.5 g
Ingredients: konjac noodles 100 g; bean sprouts 50 g; blanched cabbage 20 g; cooked spinach 30 g; beef shabu-shabu 200 g; tofu 372.5 g; king oyster mushroom 70 g; Yondu 50 ml

Cook 20 min Difficulty EASY 851 kcal

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Ingredients

Main ingredients

konjac noodles 100 g
bean sprouts 50 g
blanched cabbage 20 g
cooked spinach 30 g
beef shabu-shabu 200 g
tofu 372.5 g
king oyster mushroom 70 g

Seasonings/Sauce

Yondu 50 ml

Nutrition summary

Carbohydrates 27.59 g 14%

Protein 84.88 g 43%

Fat 38.25 g 43%

Serving size 892.5g

Cooking steps

1

Add 1L of water, 4 tablespoons of Yondu, mushrooms, and assorted vegetables, and bring to a boil.
2

Add konjac noodles and tofu halfway through and continue boiling.
3

Finally, add bean sprouts and beef, simmer until cooked, and serve.

Beef Chuck Ball Tofu Mushroom Hot Pot (re)

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