Various types of balls
All kinds of green leafy vegetables
|1 small piece (about 100 grams)|
Salt (for marinating chicken breasts)
White pepper powder (for marinating chicken breasts)
Starch (for marinating chicken breasts)
light soy sauce
celery (Apium graveolens)
How to make a low-fat version of buttermilk spicy hotpot
Slice the chicken breasts and marinate them in salt, white pepper and starch for 10 minutes. In the meantime, cut all the washed leafy greens into sections; purple cabbage and baby greens can be broken into small pieces by hand.
In a pot of boiling water, first add the hard to cook and hard to cook ingredients (balls, fungus, shredded konjac, beans, etc.), boil them, then remove them from the heat and control the water.
Add the chunky vegetables (purple cabbage, baby cabbage, etc.), then the leafy green vegetables. Note that the celery does not need to be cooked with them.
Finally, add the chicken breasts, break them up with chopsticks and scald them all over, but don’t cook them too long.
Add the hotpot seasoning and stir-fry on low heat, then add the celery and chilly. After that, change the heat, pour in all the pre-scalded ingredients, stir-fry evenly, to all be wrapped in sauce oh.
This time you can taste a little taste, you can add a little sugar (I used zero-carb sugar), soy sauce or salt to taste, toss to mix evenly to get out of the pot, add some cilantro, sprinkle with white sesame seeds to look better!
In addition, the video of the kitchen is a horizontal screen ratio, I shot this time in vertical The next time you try to shoot in landscape, please understand.