Stewed Vermicelli with Chicken Legs and Bean Soaks
2024-06-24 14:59:51 1179
This is a pot of delicious and nutritious "stew". It doesn't sound good and doesn't look particularly impressive, but it tastes really good. Upon closer inspection, it has excellent ingredients and exquisite pairing. This large pot is served to the table, and the family is enjoying it very much< br>
Details of ingredients
Technique
Steps to make Stewed Vermicelli with Chicken Legs and Bean Soaks
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1. Prepare the materials and soak the shiitake mushrooms in cold water 2 hours in advance.![]()
2. Chop chicken legs into small pieces.![]()
3. Blanch in warm water until completely discolored, then use a spoon to avoid floating foam and remove.![]()
4. Add clean water from chicken, shiitake mushrooms, and soaked shiitake mushrooms, 4 cloves of garlic, and 2 bowls of hot water to the pot.![]()
5. Bring to a boil over high heat, then reduce the heat and cover to simmer for 15 minutes.![]()
6. When blanching chicken legs and stewing chicken legs, prepare the side dishes: soak the vermicelli in warm water until soft, and make a small cut of the tofu bubble for easy absorption and flavor; Cut the chili peppers into small pieces and cut the green garlic diagonally into sections.![]()
7. Soak the tofu in the pot, cover it and continue to simmer over low heat for 15 minutes.![]()
8. Put chili peppers into the pot, open the lid and simmer for 2 minutes; If you like crispy food, you can put it in before cooking.![]()
9. Soak the soft vermicelli in a pot, stir in the soup and cook for 1 minute. Do not completely cook until tender, as the vermicelli will further absorb the soup and become soft after being taken out of the pot; If the soup is small, add an appropriate amount of hot water.![]()
10. Sprinkle in garlic slices before starting the pot, mix slightly, and then remove from the pot.![]()
11. Stewed vermicelli with chicken legs and beans, fresh and fragrant, super flavorful!
