A few days ago, I made an appointment with a friend and had dinner in a Japanese restaurant. I am very excited to see the table next door full of ingredients. After going back, I studied it and found that this Japanese chicken hot pot is actually very simple. This weather is best for a hot dish. Not only look at the feet, but also drink the soup inside.
If Sichuan hot pot gives people the impression of being overbearing, then Japanese hot pot, like their nation, gives people the impression of forbearance. Japanese cuisine pays attention to showing the ingredients themselves, but it doesn't like to decorate the ingredients with a lot of condiments, destroying their flavor and showing their original flavor and nutrition. Hot pots in Japan are all cooked with vegetables and soup. People who can sit together and eat a pot must be very close. This small fresh hot pot is most suitable for couples.
food
300g of old tofu, 5 shiitake mushrooms, Chinese cabbage 1, 200g of chrysanthemum, Flammulina velutipes 1 50g, chicken legs 1, green onions1,crab-flavored mushrooms150g, and shredded konjac 100.
Cooking steps
1, the most important thing in chicken hot pot is broth, so let's make a broth first, put the Muyu flowers in a bowl, then pour in boiling water and soak until soft.
2, chicken leg to remove the bones inside, otherwise it will be difficult to cook, because I chose a big chicken leg, so it is very simple to remove the bones, first cut from the side of the chicken leg, and then slowly start to remove the meat cut inside with a knife, so that the chicken bones can be completely removed. Beat the picked chicken with the back of a knife to make it softer and more palatable.
3. When the fire is medium, directly pour the chicken into the pot for frying, so as to release the oily smell in the chicken. It tastes better, and the chicken can be fried until golden on both sides. Never pour chicken oil into the pot, it will be of great use in the future.
4. Cut chicken into small pieces and tofu into pieces, which can be thicker.
5, turn on a small fire, put the onion and tofu into the pot, and slowly fry the onion and tofu with the chicken oil just now. Onions and chicken oil blend perfectly, which is really delicious. Tofu also exudes a fresh fragrance under the blending of the two. Fry tofu on both sides until golden brown, and then take it out.
6. Remove the roots of crab-flavored mushrooms, Flammulina velutipes and mushrooms, peel the cabbage and remove the roots of chrysanthemums.
7. Put the cabbage in a casserole, with Flammulina velutipes, Lentinus edodes, Crab Mushrooms and fried chicken in the middle, and then add tofu and chrysanthemum. I don't know why, looking at this pot of fresh side dishes, I suddenly feel that life is very beautiful.
8. To make sauce, white miso is especially used here. It can provide bean flavor. Put white miso, sugar, soy sauce and vinegar into a bowl, stir well, add rice wine, and then pour Muyu flower into the sauce with water. This miso soup is finished.
9. Pour 1/3 miso soup into a casserole with ingredients. After the fire boils, after the color of the soup in the pot turns pale, pour the remaining spoonful of 1/2 miso soup, and just before all the ingredients are cooked, pour the remaining broth, so that the chicken hot pot will be sticky and fragrant.
If the taste is heavy, you can also make Chili dip, which is light and sweet, and you feel that life is very beautiful. I didn't finish some of the above side dishes once, but I can put them in the process of eating, and they become homemade domestic hot pot. Such a pot of food is really exciting and warm to the stomach in this cold climate. Friends who like this Japanese chicken hotpot remember to share their favorite comments.