With Jia Le hen soup soup treasure, you can save the long waiting time for soup, you can always meet up for hot pot. A small piece of thick soup, like magic, adds freshness and flavor to the pot, as if injected into the soul, regardless of meat and vegetables, cooked up delicious!
From October 17 to November 16, participate in the Jiaoliang Soup Kitchen to make hot pot recipes, a generous gift waiting for you to win, event link! Check out: 2151/
There will be a free application from October 17-23, so come and join us!
|the bottom of a pot|
Jiale’s Hen Bouillon
|1 large scoop|
Tofu with a thousand leaves
|1/4 of a flower|
baby Chinese cabbage (mini-sized variety)
mung bean vermicelli
|half of sth|
How to Make Curry Chicken Soup Seafood Pot
Clean the kiwai shrimp and prepare them for use.
Prepare a basin of water with 2 tablespoons of salt until completely dissolved, add a few drops of sesame oil, put the clams in and let them rest for 3 hours to allow the clams to spit out the sand before cleaning them.
Let the pike crab rest in the water for half an hour, then scrub the shell with a stiff brush.
Soak the vermicelli and rinse all the vegetables.
Heat oil in a pan and stir in minced garlic and onion.
Bring water to a boil, add gumbo and curry cubes to melt.
Add coconut milk to make a chicken curry potpourri base.
Then it’s time to add the ingredients. You can start with the seafood, then the lunch meat, then add the tofu and vegetables, then the vermicelli and potato chips, and you’ve got it all in one!