Formula: throw a black-bone chicken, preferably a live chicken, into the hall and gut it (if there is no live chicken, you can buy a slaughtered one), 20g of Astragalus membranaceus, 20g of Angelica sinensis 15g, 20g of Adenophora adenophora, 20g of Ophiopogon japonicus 10g, five thick slices of ginger, 9 big red dates, a little salt, and a proper amount of yellow wine. Cook it thoroughly with clear water and replace it. Boil again, bring to a boil with high fire, simmer for 2 hours, add a little chopped green onion and stir well. This soup is most suitable for women.

Mushroom chicken soup

Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a stew pot. Soak the red dates for 10 minute, soak the mushrooms until soft and pedicled, then put them in a stew pot with ginger slices, pour a tablespoon of wine, add boiling water until all the materials are covered, steam them in an electric rice cooker or steamer for 40 minutes, and season with oil and salt.

Key points: Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking.

Steamed chicken soup

Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms. Seasoning: wine 1 tablespoon, 65438+ 0/4 teaspoon salt, a little pepper.

Exercise:

Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it, and put it in a steamer. The ham is boiled and partially salted, then sliced on the chicken, and the fresh bamboo shoots are peeled and cut into strips. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, cover all the materials with boiling water, and steam in a steamer or rice cooker for 50 minutes. After taking out, add other seasonings and mix well to serve.

Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This Dojo must be steamed across the water to prevent the water in the steamer from running into the stew pot through the steam column and polluting the soup.

Mustard chicken soup

Ingredients: half a chicken or two drumsticks, a mustard heart and two pieces of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Chop the chicken into pieces, blanch it to remove the blood, rinse off the foam, drain the water, put it into 15 cups of boiling water, add two pieces of ginger and a tablespoon of wine to boil, and then cook for 15 minutes on low heat. Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately. Add mustard to the chicken soup and cook for 15 minutes, then season with salt.

Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths.

Sliced chicken soup

Ingredients: 2 chicken legs, 6 mushrooms, 42 ham and 2 ginger.

Seasoning: a tablespoon of wine and salt.

Practice: Cut the chicken leg into pieces, blanch it in Sichuan to remove blood, remove it, rinse it, put it in a stew, add seven bowls of boiling water and pour a tablespoon of wine. The ham is cooked first, then sliced and put in, then steamed with soaked mushrooms and ginger slices. After 40 minutes, take out the ginger slices and take them out. Season with salt and serve.

Important: Because ham is salty, whether to add salt or not should be carefully tried to avoid being too salty. Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole.