Longevity and beauty---Miso hot pot
Overview
Miso is a kind of paste made from soybeans. It has a very delicious and rich taste. When added to soup, it acts like MSG or chicken essence. Miso is not only delicious, but also has high nutritional value. Regular consumption is very beneficial to human health. Miso soup is the Japanese secret of longevity and the charm of Japanese girls! Use miso soup base as the base of the pot and add fresh shrimps, vegetables and mushrooms...the soup becomes thicker and thicker, and the umami flavor is really irresistible!
Tags
- hot dishes
- common dishes
- hot pot
- foreign cuisine
- old man
- healthy recipes
- detoxification and beauty
- dinner with friends
- japanese food
- winter recipes
- lunch
- bonito flakes
- chopped chives
- chrysanthemum chrysanthemum
- cooking wine
- enoki mushroom
- fresh shrimp
- kelp
- lactone tofu
- miso
- mushroom
- mushrooms
- real mushroom
- soybean sprouts
- three yellow chicken
- carrot
- fine sugar
- ginger
- salt
- sesame oil
- soy sauce
- sweet corn
Ingredients
- Bonito flakes Appropriate amount
- Chopped chives Appropriate amount
- Chrysanthemum chrysanthemum Appropriate amount
- Cooking wine Appropriate amount
- Enoki mushroom Appropriate amount
- Fresh shrimp Appropriate amount
- Kelp Appropriate amount
- Lactone tofu Appropriate amount
- Miso Appropriate amount
- Mushroom Appropriate amount
- Mushrooms Appropriate amount
- Real mushroom Appropriate amount
- Soybean sprouts Appropriate amount
- Three Yellow Chicken Appropriate amount
- carrot Appropriate amount
- fine sugar Appropriate amount
- ginger Appropriate amount
- salt Appropriate amount
- sesame oil Appropriate amount
- soy sauce Appropriate amount
- sweet corn Appropriate amount
Steps
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Wash the three yellow chickens and chop into large pieces.
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Cover the chicken with water in the pot, bring to a boil over high heat, then remove and wash the chicken.
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Put the chicken into a pot of cold water, add ginger cubes and a spoonful of cooking wine, bring to a boil over high heat and skim off the foam.
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Reduce to a simmer and simmer for an hour, strain out the chicken broth and set aside.
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Remove the stems of mushrooms, enoki mushrooms and shiitake mushrooms and wash them. Cut the shiitake mushrooms with a flower knife; remove the roots of chrysanthemum chrysanthemum and soybean sprouts and wash them.
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Use a vegetable cutting mold to cut lactone tofu into flower shapes, soak in light salt water and set aside.
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Pour the chicken soup into the pot, add kelp and bonito flakes, and bring to a boil over high heat.
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Use a slotted spoon to hold an appropriate amount of miso, put it into the soup and stir it up with chopsticks, simmer for a while and add an appropriate amount of salt to make the soup base.
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Strain the kelp and bonito from the soup base and pour into the hot pot pot.
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Serve with mushrooms, shrimps, lactone tofu, and dipping sauces.
