The temperature has dropped again in the past few days. I don't know if it was a typhoon or something yesterday, but the wind of Category 6 blew the windows all day long. It was scary.
The weather is cold, so as to continue to eat hot pot as usual.
Eat today-chicken and tofu flavor added to the pan.
Chicken tofu flavor added pan
Recipe Recommendations
- chicken leg meat half a
- tofu 1 box
- bean skin 2 bunk
- white jade mushroom appropriate amount
- cabbage appropriate amount
- miso appropriate amount
Steps for Chicken tofu flavor added pan
1
Prepare the ingredients.
2
Tear cabbage in large pieces, cut tofu into slices, slice chicken, and slice bean skins.
3
Add a little oil to the wok, add cabbage, and stir-fry until water comes out.
4
Add a bowl of purified water and cook briefly. At the same time, miso uses sake to stir it up.
5
Pour in miso after boiling water and cook for 1 minute.
6
Prepare a casserole and put tofu in the bottom of the pot.
7
Arrange white jade mushrooms, bean skins, and crab meat sticks neatly into a casserole.
8
Pour in miso soup and add cabbage cake.
9
Cook over medium to medium heat for 5 minutes.
10
Add the chicken slices and continue to cook for 3 minutes.
11
Add the boiled cabbage leaves and cook until the pan is boiling.
12
After opening again, you can leave the heat and serve on the table.Chicken tofu flavor added pan Make Tips
1. Chicken can be frozen for half an hour before slicing, making it easy to cut. 2. Japanese miso sauce can also be replaced by Korean sauce to make a spicy one.