I'm looking for the practice and ingredients of chicken soup with Chinese medicine.

Chicken soup practice is very much, now give you some recommendations for your reference to choose:

One, He Shouwu stewed chicken soup:

Preparation: 1, 500 grams of light chicken, 30 grams of He Shouwu; 2, refined salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, green onions, ginger.

Practice:

1, the light chicken clean, knife chopped into walnut-sized pieces, into the pot of boiling water, scalded, fished out and washed. Onion, ginger, respectively, peeled and cleaned, patted loose with a knife. He Shouwu with into the bowl, add boiling water and scalded out.

2, the chicken pieces, green onions, ginger, and the Polygonum vulgare in a large soup bowl.

3, clean the pot, add 1 soup bowl of water to boil, add the right amount of salt, 1 tbsp cooking wine, 1 tbsp oyster sauce, a little pepper, sesame oil and mix well, pour the chicken pieces of the bowl, the chicken pieces of the steamer for about 20 minutes until cooked and removed, put a little monosodium glutamate, adjusted that is complete.

Stewing chicken if the first salt, will have a direct impact on the chicken, chicken soup flavor, characteristics and nutrients

preservation. This is because if you put salt in the stew first, so that the chicken in the brine and salty broth soaking, chicken tissue shrinkage obviously tight, affecting the dissolution of nutrients to the soup, impede the concentration and quality of the soup, so that after stewing the chicken becomes

hard, old, soup without flavor. Therefore, the correct method of putting salt in chicken stew is to reduce the temperature of the stewed chicken soup to 80 to 90 degrees Celsius, and then add the right amount of salt, so that the chicken soup and meat taste the best.

Second, Wakan chicken soup:

Preparation: local chicken (plains rural wild wild growth of domestic chicken). Never artificial feed fed, not artificial feed fed chicken. Selected this year's new chicken, according to the normal growth pattern, before and after the Mid-Autumn Festival up to a pound or so; every other year is too heavy oil, meat, although the same beauty, but simmering fire, and stuffed teeth.

Tile jars: the kind of coarse porcelain like wine bottle cans (percussion), rough exterior, the inner liner has a glaze of the kind, such as my family's that tile jar, used almost more than ten years, the exterior played a few hoops, because there are cracks. The longer the jar is used, the more beautiful the simmered chicken soup is.

Panax: Fresh panax, peeled, washed and drained.

Making: Tile pots filled with water, 1/2 up and down the bar, cold water in turn into the chicken, with the corn (optional), authentic tile pot chicken soup without any seasoning. Put into the wood-burning stove, with the remaining fire surrounded by the pot, slowly simmer,

Not an open fire, is the kind of dark fire like charcoal, as the flavor is getting stronger and stronger, 90-120 minutes or so on the cooked it. You can put a little ginger, like flavor can be appropriate to put a little bit of salt; however, if it is the authentic Lake

North Tujia chicken, do not need to put any seasoning, including salt.

Three, coconut chicken soup:

Materials: chicken 1 only, coconut 1, peel four points a, salt.

Practice: 1. Coconut meat cleaned and cut into small pieces. 2. Chicken (kill) good to remove the viscera wash dry cross, chopped large pieces, drained. 3. Peel with hot water for a while, scrape off the flesh and wash clean. 4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and fruit peel boil roll, change to slow cook it for three hours, under the salt seasoning can drink.

Effects: Coconut chicken soup taste deliciously sweet, beneficial to the stomach and intestines.

Four, mushroom chicken soup

Information: half of the chicken, eight pieces of northern mushrooms, ten red dates, ginger two pieces.

Seasoning: 1 tablespoon of wine, 1 teaspoon of salt.

Methods:

1, chicken clean, cut into large pieces, the first river hot, rinse and put into the stew pot.

2, soak red dates for ten minutes, add, soften the mushroom, remove the stem, and put it into the stewing pot together with the ginger, pour a tbsp of wine,

3, add boiling water to cover all the ingredients, use an electric pot or steamer to steam for forty minutes, then season with oil and salt.

Highlight: The northern mushroom is also a kind of shiitake mushroom, the tip of the mushroom is thicker, resistant to cooking, and has a strong aroma, fat and elastic, more delicious than thin slices of shiitake mushrooms. You can also use chicken thighs to steam, at least half of the chicken is more suitable for stew, broiler chicken tasteless, not suitable for a long time to cook.

Five, chicken soup:

Method 1,

Raw materials: a chicken, ginseng a few slices, a few jujubes, a piece of ginger, salt;

Making: with the materials washed, thrown together into the pot, 1 hour and a half or 2 hours that is to become. (If the chicken does not have much oil, you have to put the right amount of oil)

Method 2,

Raw materials: a chicken, plus angelica, astragalus, black beans, goji, ripe ground (soaked to remove the sand), jujubes, Huai Sheng;

Manufacturing: slow cooking for 3 hours, drink the soup and even the dregs of the whole thing to be eaten.

Effects: This soup regulates menstruation (treatment of menstrual cramps), nourish the face, eat once a month, 10 years after the package you look 5 years younger.

Six, steam pot chicken soup:

Information: chicken half, ham four two, fresh bamboo shoots a, mushroom five pieces.

Seasoning: 1 tbsp wine, 1/4 tsp salt, a little pepper.

How to make it:

1. Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer.

2, remove the stem of the mushroom, cut into two, add a tbsp of wine, and add boiling water to cover all the ingredients, then put into the steamer or electric pot to steam for 50 minutes.

3, take it out of the steamer and add other seasonings, mix well and serve.

Highlighted tips: steamer is produced in Yunnan, a clay container, there is a steam column in the middle, this container stewed food has a stew pot refreshing soup, but also cooking pot to make the food rich in elasticity of the qualities of the pot, there is no general pot pot instead of the pot. This soup must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup.

Seven, buckle global soup

Information: chicken (125 grams), chicken broth (1250 grams), sea cucumber (200 grams), chicken gizzard (2), small mushrooms (or fresh mushrooms) (10), squid (125 grams), pork

(125 grams), fish (175 grams), lard in moderation, salt (a little), pepper (a little), sesame oil (a little). Sesame oil (a little), yellow wine (a little), monosodium glutamate (a little), sugar (a little) .

Methods: a. Chicken minced into mush. Chicken minced into velvet, add wet diamond powder and salt, made 10 balls, the fish, pork were also minced into velvet, add salt, pepper, sesame oil, dry diamond powder, each made into 10 balls. The chicken

gizzard, sea cucumber, squid are each opened into 10 pieces, the small mushrooms clean, cut off the old tip. Second, these ingredients together in a pot of boiling water, under the wine, lard Chuan cooked, fished out in a small bowl, and then add monosodium glutamate, salt, pepper buckle, on the cage

steamed out, poured into a large bowl of soup, add chicken broth (1250 grams) boiled, on the original pot of soup on the table. This is a soup dish, colorful, beautiful tone, taste tender.

Eight, golden hook phoenix claw soup:

Materials: soybean sprouts half a catty, a catty of chicken claws, ginger two.

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

How to do it:

1, chicken claws clean, first chopped off the claws of the tip of the corner, each chopped into two segments, the first river hot, and then boiled in water, pour a tablespoon of wine and add ginger to cook for 20 minutes.

2, into the soybean sprouts, low heat and cook for another ten minutes, add salt to taste, pick off the ginger, boil that is removed from the fire to serve.

Key tip: This soup can also be used to steam, but the same first chicken claws steamed soft and then into the soybean sprouts, so as to avoid bean sprouts too rotten. Chicken claws to buy meat chicken claws, meat layer is fat, soil chicken claws are too thin, edible part of the less, chopped off the tip of the claw can be avoided when eating the claw tip hooked.

Nine, mustard chicken soup:

Information: chicken half or chicken thighs two, mustard heart a, ginger two slices.

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

How to make it:

1, chop the chicken into pieces, scald it to remove the blood, rinse off the foam and drain it, put it into 15 cups of boiling water, add two slices of ginger and one tbsp of wine and bring it to a boil, then reduce the heat to low and cook it for 15 minutes.

2, mustard heart one piece peeled off, trimmed neatly and then cut into small sections, into the boiling water after scalding out, immediately rinse cold.

3, put the mustard greens into the chicken broth and boil for another 15 minutes, then add salt to taste and serve.

Highlight: Half chicken or chicken thigh is better than half chicken. The mustard greens can be blanched and then burned, which removes some of the bitterness and keeps the greenery green. You can also put mustard greens directly into the chicken broth, but the color will turn yellow, but the vegetable flavor is heavier, and there is another fragrance, each has its own strengths.

Ten, chicken soup (this can be counted as the most common chicken soup you want):

Ingredients: chicken thighs two, six slices of mushrooms, ham four taels (if you do not have it can not be added), two slices of ginger.

Seasoning: 1 tbsp wine, salt to taste.

How to make it:

1, cut the chicken thighs into pieces, scald them to remove the blood, remove them from the water, put them into the stewing pot, add seven bowls of boiling water, and pour one tablespoon of wine over them.

2, the ham first boiled and then sliced into, and add softened mushrooms with steam, while adding ginger.

3. After 40 minutes, remove the ginger slices and season with salt to taste.

Highlight: Since the ham already has a salty flavor, it is important to try adding salt to avoid over-salting. If you have large mushrooms, cut them in half and put them in, if you have small mushrooms, cut them in half and put them in, if you have small mushrooms, cut them in half and put them in.

Eleven, pointed phoenix claw soup:

Materials: chicken claws twelve, flat bamboo shoots one or two, two slices of ginger.

Seasoning: one tablespoon of wine, half a teaspoon of salt.

How to make:

1, chicken claws first cut off the tip of the claws, each cut two sections, first hot, remove the blood rinse, into the stew pot.

2, the flat tip of the bamboo shoots soak rest, remove the hard stalks, cut a knife into small sections, into the stew pot, pour a tablespoon of wine, add sliced ginger and seven bowls of boiling water, steaming for forty minutes.

3, when serving oil and salt seasoning can be.

Highlights: chicken claws with meat chicken claws more fat, soil chicken meat layer is thin, long and thin chicken claws less tasty. You can use the stove fire directly boiled.

Twelve, chicken ear soup:

Materials: chicken breast, six slices of cloud ear, bamboo shoots half a branch.

Seasoning: ? tbsp wine, ? egg white, ? tsp salt, 1 tsp cornstarch, 5 bowls of stock, 1 tsp salt, 1 tbsp black vinegar, 4 tbsp cornstarch, a little sesame oil.

How to make:

1, shred chicken breast and marinate for 10 minutes with seasoning, soften and shred the fungus, and cook and shred the bamboo shoots.

2, in the soup, first put the fungus, bamboo shoots cooked, then add salt to taste and thicken.

3, put in the shredded chicken and bring to a boil, remove from the heat when the shredded chicken is tender, pour vinegar and a little sesame oil into the pot and serve.

Tips: Cut the chicken wire smoothly so that it won't shrink when cooked. Cloud ear is a kind of dried fungus, which is thinner and crisper, and has a better texture than ordinary fungus.

After thickening the sauce, put in the shredded chicken, which is more tender, and in order to avoid sticking together when you put it into the pot, put a little bit of soup into the bowl to soak the shredded chicken first.

Thirteen, chicken corn soup:

Information: chicken breast half, a can of corn sauce.

Seasoning: two egg whites, half a cup of water, 1/4 teaspoon of salt, half a tablespoon of wine; five bowls of stock, three tablespoons of cornstarch, a teaspoon of salt.

How to make it:

1. Scrape the chicken breast with a knife and mix it with the seasoning.

2. Bring the stock to a boil, add the corn sauce and bring to a boil, season to taste and thicken the sauce;

3. Slowly pour in the minced chicken and remove from the heat when it rises to a simmer.

Highlighted tips: This Western-style soup with cornstarch instead of cornstarch thickening, the soup is more viscous and will not backwater, resulting in precipitation decomposition. If you use chicken breast to scrape, not directly chopped, so as not to have tendons, tender wicker meat can be directly after the tendons chopped.

Fourteen, chicken and abalone soup:

Information: chicken breast half, canned abalone one;

Seasoning: egg white two, three tablespoons of water, one tablespoon of wine, 1/4 teaspoon of salt, four bowls of broth, half a teaspoon of salt, pepper, three tablespoons of cornstarch.

How to make it:

1: Scrape the chicken breast, chop it finely and mix it with the seasoning. Abalone slices;

2, after the soup boiled first seasoning and thickening, and then slowly pour in the chicken puree, stir well, and cook until floating;

3, into the abalone slices, and then again boiled that is, remove from the heat and serve.

Highlight: If you can buy the chicken breast of the wicker meat, with the wicker meat scraped fine for the chicken mushrooms the best results, because tender, gluten-free, not easy to lump.

Abalone should not be boiled for a long time, so as not to be too hard, abalone soup turbid, reserved for other uses, should not be added to the soup.

Fifteen, pointed chicken ball soup:

Materials: chicken thighs two, ham four two, flat shoots one or two.

Seasoning: one tablespoon of wine, salt, hoisin.

How to make it:

1, remove the bones from the chicken thighs, cut them into four square pieces, scald the chicken thighs with the leg bones to remove the blood, then add the chicken bones to the water to make the soup and then fish it out;

2, put the chicken balls into the stewing pot, add the softened bamboo shoots cut into small pieces and the boiled ham, add one tbsp of wine, and steam it for half an hour;

3, add salt and pepper to taste when serving.

Highlights: Boneless chicken cut into pieces is called chicken balls; bone-in is chicken nuggets. If the flat tip bamboo shoots are in the form of strips or rolled balls, remove the hard stalks after softening before using. The ham and the flat tip have a salty taste, so after steaming, try the salt before deciding whether or not to add salt to avoid being too salty.

Sixteen, electric pot mushroom chicken:

This mushroom chicken soup can be eaten in two ways: with rice or added to noodles to become a mushroom soup noodles. It's easy, time-saving and delicious when cooked in an electric pot.

Materials: chicken with bone for Trojan, incense four, five, two carrots.

How to do:

1. chicken skinned fat, wash, put into the inner pot, water covered chicken pieces.

2. Wash and soak mushrooms, wash and peel carrots and cut into dices, put them into the inner pot.

3. Outer pot of water three degrees. Electric pot switch jumped up ten to fifteen minutes to open the lid, feast!

Chicken soup

Slaughter live chicken eat frozen chicken

Fresh chicken bought back, should be put in the refrigerator freezer for 3 to 4 hours and then take out the thawing of the soup. This is the same as the principle of acidification of meat, the animal suddenly killed, the body will naturally release a variety of toxins, and just slaughtered hot meat bacteria multiply rapidly. Freezing not only kills the bacteria, but also allows the meat to go from the 'stiff stage' to the 'rotten stage' to the 'mature stage', when the meat is at its best, and then the stew is obviously tender.

Flying water

Before any meat stew, the main ingredients should be flying water - that is, boiling water to cook a little. Not only can you get rid of the raw fishy flavor, but also a thorough cleaning process, but also can make the soup bright and not cloudy, fresh and fragrant without peculiar flavor, a try on the right. Flying water is also learned. If you put meat in cold water, from cold water to boiling, meat nutrition will be seriously lost. It is best to put the meat in warm water and cook it for about 7~8 minutes, uncovered and turn it over. Boiling water is also fine, 3~5 minutes.

Potting

Soup should be cooked in cold water, as the temperature of the water rises, the ingredients will release their nutrients and flavors. With the water at the same temperature as the pot of raw materials can be simmered more flavorful, so it must be remembered that after the water to fly immediately after the raw materials with cold water to cool down and then into the pot of simmering.

Fire

Stewing chicken soup should be about 10 minutes on high heat to boil and then turn on low heat, the degree of open should be grasped in the seemingly open non-open, because the casserole has a very good insulation function, if you wait for the boil and then adjust the heat, it is the process of boiling the soup is a loss of 'fresh'. And this 10 minutes do not open the lid, 'running gas'; the soup is not the original flavor.

Salting

This is still a big problem for stews. The timing of the salt can in a sense determine the flavor of the soup. Whether some people say to salt the soup as soon as it's cooked or when it's half-cooked, it's not right. If salt is left on for too long, it will have a chemical reaction with the meat, locking in the proteins, making the soup tasteless and the meat less flavorful. So when should you put the salt back in? Remember, salt and other seasonings must be put in when the soup is ready. After putting salt, turn up the heat for 10 minutes and then stop

Fire, do not open the lid in the middle, not only the flavor of the whole in, but also the soup flavor is more intense. The first thing you need to do is not to stir the salt after you put it in, as it will leave a raw salt flavor.

Slaughtering live chickens and eating frozen chickens

Fresh chickens should be put in the freezer for 3 to 4 hours before being thawed out for soup. This is the same as the principle of acidification of meat, the animal suddenly killed, the body will naturally release a variety of toxins, and freshly slaughtered hot meat bacteria multiply rapidly. Freezing not only kills the bacteria, but also allows the meat to go from the 'stiff stage' to the 'rotten stage' to the 'mature stage', when the meat is at its best, and then the stew is obviously tender.

Flying water

Potting

Soup is best served in cold water. As the water temperature rises, the ingredients will release their full nutrients and flavor. With the water at the same temperature as the pot of raw materials can be simmered more flavorful, so it must be remembered that after the water to fly immediately after the raw materials with cold water to cool down and then into the pot of simmering.

Fire

Salting

Fire, do not open the lid in the middle, not only the flavor of the whole in, but also the soup flavor is more intense. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

||Sanxiezi replied:

In China, the people who open the meal, the people who drink tea, there is a kind of, chatting and grinding the teeth of the habit of sitting and grinding the teeth of a grinding, is the old half-day, eat a meal, at least, to spend more than an hour, this slow phenomenon, and our fast food style, out of character.

Our style of Global Garden fast food restaurant is to be fast, only fast up, in order to serve the fast-paced life.

Therefore, our first, second and third floor of the restaurant, do not open the cafeteria, at any time, including holidays, New Year's Day, do not open the meal to open the dishes, taking into account, drinking banquet.

But in China, most people have the habit of eating, this habit, all of a sudden, can not be changed. In order to take care of this habit, we can serve soft rice, pork stir-fry, chicken stir-fry, beef stir-fry, plus a big cup of chicken soup at the external kiosk.

And, at our Garden Express Restaurant, we have a supply of whole chickens, as well as Chinese-medicine-boiled squab soup, Chinese-medicine-boiled pigeon soup, Chinese-medicine-boiled kid's chicken soup, and Chinese-medicine-boiled old mother hen soup, in 14 varieties.

In fact, the same family, the elderly and small children, each person's taste is not the same, each person's hobby is not the same, in our global garden fast food restaurant, you can be from each person, their own like, let the king to choose, take it home to go, slowly enjoy it, it will be more interesting.

To say a few words, dumplings and wontons, purely dumpling soup, purely wonton soup, is not good to eat. That means gyoza and wonton, don't serve them separately to the customers to eat. Instead, mix the dumplings and wontons in half, put them in boiling water, cook them, and then add chicken broth to make them more flavorful.

Dumplings, put in a steamer, that can be a lot of steam, with bamboo steamer, a cage a

Cage sold to customers, plus, soy sauce, chili sauce, mustard and other ingredients, save time and trouble, which is in line with the rhythm of the fast food, this kind of business, we have a global garden fast food restaurant, we should do.

||| Blue Nighting replied:

Snow Fungus and Coconut in Chicken Soup

Utility:

This has the effect of moisturizing the skin, replenishing the blood and nourishing the face, and replenishing without drying out the skin, because snow fungus and coconut have the effect of moisturizing the yin and nourishing the lungs.

Materials:

Ginger a thick slice

Snow fungus a two (about 40 grams)

Coconut meat twelve two (about 450 grams)

Lean light chicken a

Measurement :

First, snow fungus soaked with water, picking the fine pear and then washed. Then put into boiling water, fly water, cold river.

Skin the chicken and wash it well.

Wash the coconut meat.

Boil twelve cups of water, put the chicken, coconut meat and ginger, roll and then change to a small fire to boil for two hours, and then add the snow fungus to continue to boil for an hour, seasoned with salt that is done.

Peach Chicken Soup

Materials

Peach meat six taels

Chen Pi a corner

Fresh chicken

Practice

Peach shells to take the meat, to retain the reddish-brown Peach and Chen Pi were soaked with water to wash;

Fresh chicken washed and cleaned, remove the hair, remove the viscera, remove the fat cream.

Put all the ingredients into the boiling water and cook for about three hours.

Season with a little salt and serve.

Focus on

Hapao, also known as walnut, walnut, sex? #124; mild, sweet and bitter flavor.

Many people know that walnut has a brain tonic effect, and apply the concept of form to form, in fact, walnut kernel contains a large number of excellent? #124; protein? #124; and unsaturated fatty acids, is the composition of brain cells indispensable matter? #124;, so often eat can be brain-healthy and intellectual, is a student exams, chicken essence other than another choice.

Each one hundred grams of walnut contains forty to fifty grams of fat, can tonify the kidney and lung, laxative.

In addition, the combined peach is rich in iron? #124;, on the prevention of bone? #124; osteoporosis has obvious effect, and can strengthen the heart function, relieve the symptoms caused by menopause also has a certain effect.

Chen Pi can move the qi and strengthen the spleen, dry dampness and phlegm, with the delicious chicken together with boiled, so that the soup taste sweet, suitable for the family to drink.

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