Know what’s on your plate
Hot pot
Calories & nutrition facts
lamb/beef with potatoes, retail, reheated
Nutrition facts
Per 100 g% DV- Calories 108 kcal —
- Protein 7.2 g 14%
- Carbohydrate 11 g 4%
- Fat 4.4 g 6%
- Saturated fat 1.7 g 9%
- Fibre 1.9 g 7%
- Sugars 1 g —
- Sodium 200 mg 9%
Vitamins & minerals
Per 100 g% DVVitamins
- Thiamin (B1) 0.43 mg 36%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 1.5 mg 9%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 25 µg 6%
- Vitamin B12 1 µg 42%
Minerals
- Calcium 17 mg 1%
- Iron 0.8 mg 4%
- Magnesium 16 mg 4%
- Phosphorus 80 mg 6%
- Potassium 260 mg 6%
- Zinc 1.3 mg 12%
- Copper 0.07 mg 8%
- Manganese 0.08 mg 3%
Questions about Hot pot
What is hot pot?
Hot pot is a meal cooked at the table: you keep a pot of simmering broth bubbling and cook small pieces of meat, seafood, tofu and vegetables in it. Diners usually add noodles or rice and dip the cooked ingredients in sauce.
What should you put in hot pot?
Choose ingredients that cook quickly: thinly sliced beef or lamb, prawns, fish balls, tofu, mushrooms, leafy greens and noodles are common choices. Cut firmer vegetables such as carrots into thin slices so they cook at the same pace.
How long do you cook food in hot pot?
Thin slices of meat and leafy greens may cook in under a minute; mushrooms and tofu usually need a few minutes. Cook poultry until the centre reaches 75 °C, and keep raw meat and seafood separate from cooked food and dipping sauces.
How do you make hot pot broth spicy?
For a Sichuan-style broth, simmer dried chillies, Sichuan peppercorns, garlic and ginger with chilli bean paste in oil, then add stock. Use a separate mild broth alongside it if you want different levels of heat at the table.
What sauces go well with hot pot?
A sesame-based dip is a classic partner; mix sesame paste with a little warm water, soy sauce, vinegar and garlic until pourable. Chilli oil, chopped spring onions, coriander and sesame oil also make easy additions.
Can you keep leftover hot pot broth?
Strain the broth, cool it promptly and refrigerate it in a covered container; use it within two days or freeze it. Bring it to a full boil before serving again, and discard broth that has been left at room temperature for more than two hours.
Source: CoFID (UK) 19-522 · per 100 g · carbohydrate per EU label, fibre excluded
