Cantonese Chicken Soup Hot Pot

Name: Cantonese Chicken Soup Hot Pot
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Thick soup treasure; 1800g Shimizu; 153g lettuce; 150g Soft tofu; 300g Fat cow; 100g Soy sprouts; 2 pieces noodles; 140g beef ball; 80g Enoki mushroom; 105g Baby dishes; 24g Dried flower mushrooms; 16g Small red dates; 8g Wolfberry; 40g Chives; 30g parsley; 10g Shacha sauce; 10g Soy sauce; 10g Peanut oil

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

In the hot pot season of another year, hot pot in Cantonese is called "side-burning stove". The whole family sits around the stove, and the hot pot is hot. It is simple and quick. You can also get what you need and what you want to cook. .

With so many hot pot soup bases, we prefer chicken soup bases. It takes a long time to cook the chicken soup by yourself, but the old hen is really delicious. Add a little red dates, medlar and dried mushrooms (mushrooms) to cook the soup together. Not only does the color match nicely, but the flavor is also better.

If you don’t have time to boil the old hen soup, you might as well try the Knorr Clear Chicken Soup. Two pieces of thick soup and more than 6 bowls of water will make a delicious soup base.

Cantonese Chicken Soup Hot Pot

1. The ingredients are prepared and measured. The wolfberry and red dates are slightly washed with clean water. The dried mushrooms are soaked in hot water to soften and cleaned. The beef balls are taken out and thawed and washed for later use.

2. Cut the soft tofu into small pieces of the same size and arrange them in a plate.

3. Flammulina velutipes was rubbed by hand to open the roots, scratched and washed, and the soybean sprouts were rinsed with water.

4. Take the tender leaves inside the lettuce, and clean them one by one. The baby vegetables are cleaned in the same way.

5. Chives remove the coat and roots of the onions, clean them, cut the white onions, and cut the tails into chopped green onions; the coriander is removed, washed, and finely chopped.

6. Put the soaked mushrooms, medlar, small red dates, and green onion into the pot, add 1800 grams of water, and add 2 pieces of about 60 grams of clear chicken soup soup.

7. Bring the hot pot soup to a boil, add the thawed beef balls and cook them thoroughly. After eating, you can cook other meats and vegetables.

8. Dipping sauce preparation: mix light soy sauce with peanut oil, add a little chopped green onion and coriander.

9. In addition to the noodles, after eating other ingredients, you can add some boiling water as appropriate, pour it into a pot and boil, then put the noodles to boil soft, pick up and eat.

Tips:
1. Chives are purple onions, which are more fragrant, while white onions are a little less; choose small red dates, which are specially used for soup, and red dates that are too big will become soft after boiling; coriander is the same as chives, used Add the meat rolled in the dipping sauce and leave it out if you don't like it.

2. The fat cow rolls are taken out of the freezer before being eaten.

3. The soup base is already flavorful, so there is no need to add additional salt.

4. Shacha sauce is ready-made, just take it out and dip it in a plate and eat it.

5. When cooking the noodles at the end, add water to the boil as appropriate and then cook the noodles, otherwise the noodles will taste salty.