[food fashion arena hot pot competition area]: Invigorating the stomach and opening the spleen --- pickled vegetables and lemon chicken hot pot(shi shang lei tai huo guo sai qu jian wei kai pi suan cai ning meng ji huo guo )

[food fashion arena hot pot competition area]: Invigorating the stomach and opening the spleen --- pickled vegetables and lemon chicken hot pot

Introduction:

"Sauerkraut is salty and sour, crisp and tender in taste, bright in color, fragrant, appetizing and invigorating. When cooked with tender and smooth chicken, the sour flavor permeates into the chicken. The fragrance of the soup is mixed with the flavor of chicken, which makes it taste different. "

Production steps:

Step 1: wash and chop the three yellow chicken. (to turn around, claw, skeleton)

Step 2: take a container to mix the chicken with salt, cooking wine, onion and ginger slices, and marinate them.

Step 3: Rinse pickled cabbage and dry; slice wild pepper, onion, ginger and lemon.

Step 4: heat the pan with oil and saute the scallion, ginger and wild pepper.

Step 5: add pickled cabbage and stir fry until fragrant.

Step 6: pour in the chicken soup and bring to a boil.

Step 7: pick up 1 / 3 of sauerkraut, cook chicken over medium heat for about 3 minutes.

Step 8: add pickled cabbage, lemon slices, white vinegar, salt and sugar.

Step 9: turn to the soup pot and serve with instant dishes.

Materials required:

Sanhuang chicken: moderate amount

Lemon: 1 slice

Pickled sauerkraut: right amount

Pickled wild pepper: right amount

Scallion: right amount

Ginger: right amount

Shi Yunsheng soup: moderate amount

White vinegar: a little

Salt: a little

Sugar: a little

Note: pickled cabbage taste salty acid, not only can enhance appetite, appetizer spleen, help digestion, but also can promote the absorption of iron.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: hot and sour

Chinese PinYin : Shi Shang Lei Tai Huo Guo Sai Qu Jian Wei Kai Pi Suan Cai Ning Meng Ji Huo Guo