material
400g of native chicken, 400g of dried cuttlefish, fresh mushroom 100g, 20g of cooking wine, ginger 10g, 3 onions and pepper.
method of work
1. Prepare raw materials in advance.
Dried cuttlefish is salted, so it needs to be soaked in water 1 hour in advance.
2. Cut the native chicken into pieces, blanch in water with ginger slices and cooking wine, remove and drain.
Be sure to clean up the fishy smell of chicken pieces before cooking soup, and add appropriate amount of ginger slices and cooking wine to remove the fishy smell when blanching.
3. Clean the fresh mushrooms and cut them in half with a knife for later use.
4. Tear the membrane of the soaked dried cuttlefish skin clean, and then cut it into blocks with a knife.
5. Put a small amount of oil in the pot, add the drained chicken pieces and stir-fry until the oil comes out.
Putting a small amount of oil in the pot can prevent the chicken pieces from sticking to the pot. Remember to use less, because the subsequent chicken pieces will be oily. If you put too much oil, the chicken soup will look greasy.
6. After the chicken pieces are stir-fried and fragrant and oily, pour in the water just used for roasting the chicken pieces (not enough to add).
The ancients said that the original soup is the original food, so don't throw away the water used to roast chicken pieces, it is better to use it to make soup; At the same time, add enough water at one time when cooking soup, and remember that adding water in the middle will affect the taste of the soup.
7. After the soup is boiled, add dried cuttlefish and fresh mushrooms, boil it with strong fire, and then simmer1.5-2 hours.
8. After the soup is cooked, sprinkle some chopped green onion and pepper.
Dried cuttlefish contains salt, so there is no need to add salt.
Practice 2, cuttlefish and mushroom chicken soup
material
Ingredients: a handful of dried cuttlefish (don't be greedy, this dried cuttlefish tastes very strong), a handful of dried mushrooms, and chicken breast tender.
One pound, two cloves of garlic, one piece of ginger, one carrot, one celery, two potatoes and one pea.
Seasoning: salt, black pepper
method of work
1. Soak cuttlefish in water and mushrooms in water. Pay attention to less water, and don't pour it out. Save it for stewing chicken until it is soft.
2. Cut cuttlefish into sections after soaking, slice mushrooms, dice chicken, pat garlic and ginger lightly, cut carrot into hob, cut celery into sections, and cut potatoes quickly.
3. Heat the oil in the pan, add the chicken, add salt and black pepper, and stir-fry until crispy outside.
4. Add garlic, ginger, carrots and celery and stir fry for two minutes.
4. Add the water of mushrooms and running mushrooms, cuttlefish and soaked cuttlefish, boil and simmer for 30 minutes.
5. Add potatoes and peas and stew for 15 minutes. Add salt and take out the pot.
Practice 3 of cuttlefish chicken soup,
Details of ingredients
Small cuttlefish, old chicken, mushrooms, green onions, ginger, cooking wine.
1, soak cuttlefish in cold water for 60 minutes, remove impurities, and cut into shreds for later use; Soak the mushrooms until soft, clean them and cut them in pairs for later use;
2. Chop the chicken into pieces, clean it, boil it in boiling water, and drain the water.
3. After the oil in the pot is 50% hot, add chicken pieces, cooking wine and ginger pieces, and stir-fry the chicken oil over high fire; Put the fried chicken pieces into a stew pot, add half a pot of boiling water, squid and mushrooms, boil over high fire and simmer for 2 hours;
4. Add salt and chopped green onion to taste when cooking.
5, there will be a lot of yellow chicken oil, everyone must fry the chicken oil, and the chicken soup will be golden and fragrant.