The practice of chicken hot pot:
Nourish healthy black-bone chicken hotpot
raw material
Ingredients: Chuanxiong 20g, Bupleurum 20g, Adenophora adenophora 30g, red dates 10, 20 Lycium barbarum, black-bone chicken 1. Seasoning: special oil 50g, ginger 5g, garlic 5g, onion 5g, chicken essence 10g, monosodium glutamate 20g, white pepper 5g, rice wine 20g and broth 2500g.
The way of doing things
(1) Cut the onion ginger into 2mm thick nail pieces, and cut the onion into the shape of "horse ears".
(2) Cut Ligusticum chuanxiong into 2cm long segments and Bupleurum chinense into 5mm thick slices.
(3) Slaughter the black-bone chicken, remove the internal organs, head and feet, temporarily make into pieces with a thickness of 4 cm, put them in a hot pot, take them out and soak them in water.
(4) Set the wok on fire, heat it with oil, add onion and ginger slices, grapes and black-bone chicken, stir fry until fragrant, add broth, add chicken essence, monosodium glutamate, yellow wine, white pepper, Ligusticum Chuanxiong, Bupleurum, jujube, Lycium barbarum and Adenophora, boil, skim off the foam, pour into a hot pot basin, and go on stage.
Chicken sushi Japanese-style hotpot
raw material
500g of beef tenderloin, 3 small white shallots, 0/root of shallots, 0/root of amaranth, 0/root of carrot, 0/root of kloc, 250g of mushroom, 0//2 Chinese cabbage cores, 0g of tofu 1 00g of soybean sprouts. Lentinus edodes 100g, juice materials: 6 tablespoons of Japanese soy sauce (90Ml), 4 tablespoons of beef and mutton bone soup (60Ml), 4 tablespoons of Japanese sake (60Ml), 4 tablespoons of Lin Wei (60Ml), sugar 1 tablespoon (15g) and oil 4.
The way of doing things
Cut the slightly refrigerated beef and mutton into thin slices (about 2-3mm thick) as much as possible, spread them on a large plate, cover them and put them in the refrigerator.
Cut the white onion into 6 small pieces. Cut the onion into sections. Amaranth is cut into 4-5 cm long segments. Carrots are cut into blocks as long as amaranth.
Slice the small mushrooms. Remove the dry leaves on both sides of the Chinese cabbage pit, cut off the neck, and then break it into a delicious piece. Tofu is cut into pieces with a thickness of 1cm. Remove the roots of soybean sprouts. Bamboo shoots are cut into delicious shredded bamboo shoots. Arrange all the cut vegetables, fruits, military quilts and small fresh meat neatly in a big plate.
Cook fresh noodles (or mung bean vermicelli) with Japanese chicken elements for about 2-5 minutes to half-cooked, and don't cook too much to avoid failure. After controlling the moisture, cut it into 5cm strips with scissors (it is very easy to pick it up with chopsticks when eating). Put fresh noodles, beef fillet, vegetables, fruits and tofu in the same dish.
Making juice: put soy sauce, beef and mutton bone soup, water wine, Lin Wei and sugar into the culture medium.