How to make chicken soup hot pot delicious?

Question 1: How to make chicken hotpot with clear soup? Eating clear soup hot pot is the so-called white pot, and there is no soup pot with Chili. Soup is also called broth; It is to hang soup on the basis of hairy soup. Clear soup and hot pot are fresh, as the saying goes: no chicken is not fragrant, no duck is not fresh, no belly is not white, and no legs are not strong. The most important thing about clear soup hot pot is that the soup base should be fragrant, fresh and white. Therefore, how to make the bottom material of broth hot pot is very particular. Generally speaking, the soup of clear soup hot pot must be fresh enough, and the color of the best soup is milky white. Clear soup hot pot chicken is one of the traditional varieties of Chongqing hot pot. It uses clear soup as marinade, with various seasonings. Sweet and spicy, tempting appetite. Suitable for all seasons, especially for women, the elderly and those who are not addicted to spicy food. Next, I'll tell you how to make chicken with clear soup and hot pot. I hope you will like it.

The practice of clear soup hot pot chicken;

1. Brine production: Wash chicken, ribs and pig bones, put them in boiling water to make water, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Chicken breast and clean pig lean meat are mashed and served with 100g fresh soup respectively. Boil the fresh soup on the fire.

2. Material treatment: Wash the hairy belly, tear off the fascia, cut open the slice, lift the slice, and cut off the stem, Shui Piao. Bullpen throat blisters, tearing film, cutting flowers and opening strips. Beef and pork should be cut horizontally, and the slices should be large and thin, and there should be no knives. Rub duck intestines with salt repeatedly, remove mucus, wash them repeatedly with clear water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. Slice the lunch meat. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash, drain and tidy up all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.

3, how to eat: duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will.

Question 2: How to make clear soup chicken hot pot? Cut the chicken into pieces and put them in the hot pot to make the soup base. Do the rest yourself.

Question 3: How to stew chicken soup, how to make clear soup, how to make hot pot bottom material, and how to make hot pot bottom material.

condiments

butter

400 grams

condiments

Red pepper

Proper amount

Sichuan pepper

Proper amount

garlic

Proper amount

energy

Proper amount

Two halves of beans

Proper amount

perfume

Proper amount

Welsh onion

Proper amount

Glutinous rice wine

Proper amount

salt

Proper amount

chicken essence

Proper amount

Glutinous rice wine

Proper amount

step

1. Two handfuls of dried peppers, cut in half, and sliced garlic and ginger.

2. Fragrant leaves, Amomum villosum, Zanthoxylum bungeanum, cinnamon bark, star anise, dried ginger and fennel (there are more than a dozen kinds of spices in hot pot restaurants, so I will put a few I am familiar with).

3. Ready-made butter, one bag in general supermarket 100g.

4. Heat butter in a pan (3-5 bags of butter is better)

5. Add a few spoonfuls of bean paste after the oil temperature is high, and stir-fry the seasoning in Figure 1 and Figure 2 for a while.

6. Add a proper amount of big bones to the stir-fried seasoning (water is fine if there is no fragrance), add two spoonfuls of fermented grains (fermented grains) and cook for one hour during the onion festival.

7. After cooking, pick up green onions and fragrant leaves. Put some salt and chicken essence in a big bowl and serve. You can cook and eat.

8. Prepare some dishes you like to eat.

9. (Oil dish) Decorate with garlic paste, sesame oil and a little white sesame.

Question 4: How to make old hen broth hotpot (1) Ordinary broth:

Ingredients: old hen (naturally stocked old hen), with some lean pork.

Temperature: raw materials have been scalded with boiling water. Boil in cold water, skim off the foam, add the onion ginger wine, then turn down the heat, keep the noodle soup slightly boiling, and turn over the broken bubbles. If the fire lasts too long, it will boil into white milk soup. The heat is too small, and the fresh flavor is not strong.

Soup yield: 65438+ 0-2 times of raw materials.

(2) Refined clear soup (vegetable soup, topping soup, single hanging soup and double hanging soup)

Take common broth and filter it with gauze. Chop the chicken into minced meat and soak it in onion ginger wine and water for a while. Add the minced chicken into the broth and stir-fry with high fire. When the soup is about to boil, change it to a small fire and don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chicken chops, the chicken chops are fished out. This refining process is called hanging soup. The clear soup refined twice is called double hanging soup.

Clear soup is the most difficult soup to make and the best quality soup. Clear and delicious. Commonly used in shark's fin, sea cucumber or high-grade fresh soup.

Question 5: How to make the raw materials of Qingshui chicken hot pot:

Sesame sauce, spicy sauce, soy sauce, onion, ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate.

Exercise:

1, authentic Sichuan ingredients: sesame sauce (or peanut butter), which is first made into thick paste with cold boiled water, and then added with fried red oil Sichuan Chili sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger, and sesame oil, and then made into thin paste. This seasoning has a strong Sichuan spicy flavor and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.

2, oyster sauce: put vegetable oil in the pot, add garlic and stir fry, then add oyster sauce and continue to stir fry, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well. This seasoning is suitable for people who don't eat spicy food. It should be accompanied by live and fresh main ingredients such as mutton, beef, live shrimp, clams and mussels.

3, red oil garlic paste: Sichuan spicy sauce fried red oil, add a little sugar, soy sauce, vinegar, monosodium glutamate, raw garlic paste and mix well. This seasoning is spicy and fragrant, suitable for many people's tastes, and suitable for fish, tenderloin, chicken gizzards, chicken slices, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.

4. Odd taste: First dice the red pepper, add vegetable oil to the pot and heat it to 90% heat. Add fine pepper and stir well, then pour into a bowl, and then add other ingredients and stir into a paste. This kind of seasoning is mainly spicy and has various tastes, which is suitable for all kinds of vegetarian dishes.

5. Fermented milk juice: First, crush the red fermented milk powder, add a little cold water to make it into a thin paste, then drain the residue with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well. This seasoning is suitable for main ingredients such as fish and shrimp.

6. Sesame sauce: Sesame sauce (or peanut butter) is made into a thick paste with cold boiled water, and mixed with a little sugar, salt, soy sauce, pepper, monosodium glutamate, onion, coriander powder and sesame oil. This seasoning is suitable for clams, fish fillets, tenderloin slices and various seafood.

7. Ginger juice: Peel and cut ginger, add vinegar, soft candy, soy sauce, salt and monosodium glutamate, then add cold water and mix well. This seasoning is suitable for fish, shrimp, razor clam, conch and fish scales.

8. Sesame soy sauce: Add a small amount of cold water to soy sauce and mix it with sugar, monosodium glutamate and sesame oil. This material is suitable for all kinds of hot pot.

9, sesame sauce, red lobster sauce, chives, red pepper oil, add a little monosodium glutamate!

Question 6: How to make clear soup and chicken soup is actually very simple, but it takes some skills to make it delicious! First of all, the ingredients, the chicken must be the soup made by those native chickens, and the utensils can be crock or iron pot. The method is as follows: firstly, the chicken is drained with water. Cook in a pot and simmer slowly. Remember to stew slowly. When you see bubbles in the pot, you'd better cook it for about 2 hours. In the meantime, it is best to add some red dates and medlar. Of course, you can do without salt. I hope I can help you. The taste is very fresh and strong.

Question 7: How to make hot pot chicken soup base: one ingredient for the whole chicken: onion, ginger, wine, soy sauce, pepper, coriander powder and vegetables (according to personal preference). Practice: Wash the whole chicken, chop it into small pieces, wash the blood, put it in the pot, add the chopped onion and ginger slices, add cooking wine, pepper and water to boil, and skim off the floating foam. Pour the meat and chicken soup into the electric hot pot. If there is less chicken soup, add a little boiling water. After boiling again, you can start dipping in the sauce and enjoy it! Dip sauce: according to your personal taste, pour soy sauce, seafood sauce, Chili oil, sesame oil and coriander powder into a bowl, add a spoonful of chicken soup to dilute, and the delicious and fragrant dip sauce will be ready!

Question 8: How to make the bottom material of chicken soup hot pot? Hello, landlord.

The formula of chafing dish bottom material-the practice of chicken chafing dish

The formula of chafing dish bottom material-the practice of chicken chafing dish

? Composition:

[Ingredients]: Chicken

[Accessories]: onion, vegetables, a piece of bread and an egg.

"Seasoning/marinade": pepper, soy sauce, sugar, cooking wine.

? Features: The method of "chicken hot pot" is to put a shallow pot on the fire, fry the chicken with chicken oil, and add seasoning soup made of soy sauce, sugar (or Japanese sauce), Japanese wine and sauce. Then add vegetables and tofu and cook together, and eat while cooking. Different regions or families also use raw materials and soups other than chicken according to their own hobbies.

"Chicken chafing dish" or "chicken pot" is an essential meal in Japan's cold winter. Put the stove on the dining table and cook it while eating. It's hot. The way to eat hot pot is also very simple. Put the ingredients in a big plate and you can cook them.

Question 9: How to make chicken soup into hot pot? One ingredient for whole chicken: onion, ginger, cooking wine, soy sauce, seafood soy sauce, pepper, coriander powder and vegetables (according to personal preference). Practice: clean the whole chicken, chop it into small pieces, wash the blood and put it in the pot, add onion and ginger slices, add cooking wine, pepper and water, boil it, and skim off the floating foam. Pour the meat and chicken soup into the electric hot pot. If there is less chicken soup, add a little boiling water. After boiling again, you can start dipping in the sauce and enjoy it! Dip sauce: according to your personal taste, pour soy sauce, seafood sauce, Chili oil, sesame oil and coriander powder into a bowl, add a spoonful of chicken soup to dilute, and the delicious and fragrant dip sauce will be ready!

Question 10: I made chicken soup hotpot. They said the soup was not delicious. What happened? Stewed chicken soup is learned. First, add a proper amount of water to the pot, and put the cut chicken pieces into it. The water should not exceed the chicken. Take out the chicken and wash it immediately after the fire boils (be sure to put it in cold water so that there will be no nasty blood stains on the stewed noodle soup).

2. Put the washed chicken in a pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (only 4 or 5 pieces are enough, but too much soup will turn sour) and 3 pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam is injected into the pressure cooker, change the pressure to medium heat for 5 minutes, then change the pressure to low heat 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease.

4. After steaming, open the lid, pick out ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it.

5. If it is stewed in an ordinary soup pot, add more water, not water in the middle, otherwise the soup will not be mellow; Stew on high fire for 10 minute, then simmer on low fire for 1 hour (take tender chickens as an example, the time for stewing old hens should be doubled), and season.

6. You can also use a ceramic container with a lid to stew in water (this kind of stew is the most mellow and commonly used in Cantonese cuisine). Put the lid of the container containing the ingredients into a steamer, and if possible, wet seal the container with gauze paper (adjust the taste first) and steam for about 2 hours.

7. If you use a steam pot to stew the soup, you don't need to drain it, but steam condenses into soup, which is very fragrant and mellow. The stew method is similar to the stew method.

8. No matter what kind of stewing method is used, it is best to remove the chicken oil before stewing to avoid being too greasy.