Soy Milk Chicken Soup Hot Pot

Name: Soy Milk Chicken Soup Hot Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Chickens; 100g Wet soybeans; Some ginger; Some Enoki mushroom; Some tofu; Some Dried yuba; Some Shiitake Mushrooms; Some Bean curd; Some Chinese cabbage; Some fish tofu; Some Crab sticks; Some Fish Ball; Some Sausage; Some Fried fish fillets; Some Flat food; Some Beef rolls; Some salt

by Lingcao

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Since I knew the event, I made this soy milk chicken soup hot pot. At that time, Tang Dad was on a business trip. Only I and Tang Bao were at home. I was afraid that Tang Bao would not like cooking hot pot. I didn’t expect Tang Bao to eat with relish, and finally even soup. Do not let go of the bottom, scoop up and drink a spoonful, you can see the deliciousness of this soup. "

Soy Milk Chicken Soup Hot Pot

1. All materials washed and set aside

2. Wash the chicken, cut in half, soak the soybeans 10 hours in advance

3. Dried yuba soaked hair

4. Put water and ginger slices in a casserole, then add chicken, boil on high heat, turn to low heat and simmer for 30 minutes

5. Soybeans are put into the soymilk machine and made into soymilk

6. Pour out the beaten soymilk and filter it, it is best to pass it three times, so that it has a better taste without residue

7. Pour the stewed chicken soup into the hot pot first

8. Then pour in the filtered soy milk, season with salt and boil it to start boiling

9. After the hot pot is boiled, add your favorite dishes and meat, and you can start eating

Tips:
The chicken is best to choose fresh, not frozen

Soy milk is best served two to three times, so that there is no residue and the taste is smoother

Because my sugar treasure doesn’t like dipping sauce, everything is not soaked in dipping sauce, etc.