That one broken puffed tofu at the bottom looks like shrimp I almost didn't write this one up as a "recipe" because I worked from a soup base and really just dumped stuff into the pot, but I want to remember this as a meal option. I did make the dipping sauce, at least. I had previously made a few attempts at spicy hotpot, working from various spicy bases and adding Sichuan peppercorns. They tasted good but were way too oily for our liking. This time, I found a mushroom hotpot base that was a liquid packet (as opposed to the solid oily blocks we'd had before) and it's a winner. I should have taken a photo of the package. For the sauce, I used the first option on this page and followed my heart for the proportions. The Recipe: 1 hot pot base mix (I like the liquid mushroom flavor) Vegetables: I used dried shiitakes, radish, and bok choy Proteins: I bought frozen tofu skin knots and refrigerated pre-fried tofu bloc...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.