Chicken leg soup hot pot(ji tui nong tang huo guo )

Chicken leg soup hot pot

Introduction:

"For the cold northeast, hot pot is undoubtedly the most suitable food for the cold winter. On both sides of the street and at the end of the alley, there are many hot pot shops, big and small. There are a variety of hot pot, such as clear soup pot, mandarin duck pot, medicated food pot, spicy pot, etc., which almost cover all kinds of hot pot in the whole country. In winter, when relatives and friends get together, most of them choose hot pot It's really warm to have a meal. For example, today, the lowest outdoor temperature is - 21 degrees. If you eat some hot pot, the heating effect will be extraordinary. When it comes to hot pot, I think the soup base is very important. A delicious soup base is the soul of the whole hot pot. If a good soup base is immersed in the ingredients, it can not only bring out the unique delicacy of the ingredients, but also blend with the taste of the ingredients, making the hotpot more delicious. I love to make hot pot soup with chicken soup. When cooking chicken soup, adding wolfberry and jujube will enrich the nutrition. The delicious chicken soup is very delicious with all kinds of food materials, and the chicken is wrapped by the taste of other food materials. It's really delicious. This cold winter, my food dream is to hope that my family can eat delicious, warm-up and nourishing food every day. I also hope that all food friends in the food world can like my family's food. OK, let's walk and eat hot pot. "

Production steps:

Materials required:

Chicken leg: 1

Scallion and ginger slices: appropriate amount

Lycium barbarum: 15 capsules

Jujube: 2-3

Sesame paste: 5 tablespoons

Sufu: 1 piece

Leek flower: 1 tbsp

Sugar: 1 / 2 tbsp

Salt: 2 teaspoons

Chicken essence: 1 teaspoon

Onion, ginger and minced garlic: 1 tbsp

Parsley: 1 tbsp

Cold boiled water: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Tui Nong Tang Huo Guo