粉麵
由 CookWhatHK0 次收藏
豬雞烏冬味噌火鍋，雞髀肉、豬肉、白蘿蔔同蔬菜以日式高湯燜煮，最後加烏冬同味噌調味。
將水、日式顆粒高湯和白蘿蔔放入鍋中煮沸。
Combine the water, Japanese-style granulated soup stock, and daikon radish in a pot, then bring the mixture to a boil.
煮沸後，加入需要軟化的材料和雞髀肉，蓋蓋煮幾分鐘。
Once boiling, add any ingredients you wish to soften, along with the chicken thighs. Cover the pot and let it simmer for a few minutes.
加入菇菌和豬肉，繼續燜煮。
Add the mushrooms and pork, and continue simmering.
最後加入烏冬，因為它會吸收湯汁。
Add the udon noodles last, as they tend to absorb the broth.
烏冬煮熟後，加入味噌拌勻。按口味加鹽調節。調味保持簡單，讓食材的味道發光。上桌享用！
Once the udon is cooked, stir in the miso. Adjust the salt as desired. Remember to keep the seasoning simple to allow the natural flavors of the ingredients to shine through. Serve and serve and enjoy!
