Production method:
1. Wash the whole chicken, drain and blanch. Add ginger and onion. Adding cooking wine and a little vinegar after boiling can also promote the development of calcium.
2, simmer on low heat, add mushrooms and mushrooms, add salt and sugar.
3. Add garlic leaves when you are out of the pot, and a delicious chicken soup will be released!
Wuji Xueer decoction
Recommended practice:
Ingredients: black-bone chicken, coconut meat? , ginger slices, snow ear
Exercise:
1. Wash and peel black-bone chicken, prepare coconut meat and three slices of ginger, and soak tremella in cold water.
2. Boil water, add black-bone chicken, coconut meat and ginger slices, turn to low heat after boiling, simmer for one and a half hours to two hours, add tremella, and simmer for another half hour to one hour.
3. Add seasonings such as salt according to personal taste.
Tips:
Black chicken soup has the best nourishing effect. Don't use a pressure cooker when stewing. It's best to stew slowly in a casserole.
Wuji mung bean soup
Ingredients: one black-bone chicken (about1000g), mung bean150g, cooking wine10g, ginger 5g and salt 3g.
Exercise:
1. After the black-bone chicken is slaughtered, remove the hair, internal organs and claws (this can be decided according to your own preferences); Wash mung beans and have silt; Stir ginger loosely.
2. Put the black-bone chicken into the stew pot, first flush it with fire, knock off the bubbles on the surface, and add wine. Add mung beans after fire 10 minutes. Then simmer until the black-bone chicken is cooked. Add in the form of salt.
Efficacy: nourishing yin and clearing away heat, clearing away heat and toxic materials, quenching thirst and diuresis.
Nourish black-bone chicken
Materials: guangwu chicken 1 bird (700g), angelica 20g, scutellaria 20g, adenophora adenophora 30g, jujube 10, and Lycium barbarum 20.
Seasoning: onion, ginger, cooking wine, salt and monosodium glutamate.
Exercise:
1. Cut the black-bone chicken into pieces and soak it in clear water. Wash, take out, blanch in boiling water pot and dry.
2. Soak Radix Angelicae Sinensis, Scutellariae Radix and Radix Adenophorae, wash, and wrap with gauze to make medicine bag. Wash jujube and medlar.
3. Put the cleaned chicken pieces into a steamer, add clear water to submerge the chicken, put the medicated bag, onion, ginger, jujube, medlar and cooking wine into the steamer, steam for 1.5/ hr, take it out, season with salt and monosodium glutamate, and take out the medicated bag.
Mushroom chicken soup
Ingredients: Pleurotus ostreatus150g, cooked chicken nuggets 250g.
Seasoning: onion slices, ginger slices, clear soup, yellow wine, salt, monosodium glutamate and salad oil.
Exercise:
1. Wash Pleurotus ostreatus, cut into thick slices, and blanch in boiling water.
2. Heat the oil pan, stir-fry onion, ginger and Pleurotus ostreatus slices, add chicken nuggets, clear soup and yellow wine, boil, skim the floating foam, add salt and monosodium glutamate, and pick out onion and ginger slices.
Chicken sea cucumber soup
Ingredients: sea cucumber100g, chicken breast150g, shrimp 50g, fungus 50g.
Seasoning: egg white 1, wet starch, salt, soy sauce, yellow wine, clear soup.
Exercise:
1. Wash the sea cucumber and cut it into pieces obliquely. Cut the chicken breast into rectangles, and use salt, yellow wine, egg white and wet starch to grab and size it evenly. Wash shrimp, squeeze dry, and size with egg white. Soak auricularia auricula in boiling water pot, remove and put in cold water.
2. Put clear soup, yellow wine, soy sauce and sea cucumber into a casserole, boil it over high fire, add chicken slices, shrimps, salt and black fungus.
Aigeng old chicken soup
Features: fragrant and bitter, especially beneficial to health care.
Raw materials: fresh mugwort stems 150g (dried mugwort stems can be halved); 1 old hen (about1500g); Appropriate amount of refined salt; Ginger10g; Appropriate amount of water;
Making:
1. Slaughter the old hen, pluck the hair and gut it, then wash it and cut it into large pieces.
2. Wash ginger (don't peel it) and pat it flat.
3. Wash the earthen pot and add the old hen, wormwood leaves and ginger; Add water.
4. Cook with high fire for about 5 minutes, then turn to low heat and cook for about 1.5~2 hours when the water surface boils.
5, add the right amount of salt to drink.
Abalone chicken soup
Ingredients: 6 fresh abalones, Sanhuang chicken 1 piece, a few slices of ginger, 6 Chinese wolfberry and red dates, and appropriate amount of salt.
Exercise:
1. Wash fresh abalone larvae with clean water and insert them from the edge of abalone shell with a knife.
2. Separate the abalone meat from the shell.
3. Take out the abalone sausage remaining on the abalone shell and clean the mud on the shell.
4. Add a little salt to the abalone meat and grab it evenly. Wash it with water and drain it.
5, Sanhuang chicken washed and chopped into chicken pieces.
6. Put a proper amount of water into the pot, and put abalone, abalone shell, chicken nuggets, ginger slices, medlar and red dates into the pot together.
7. After the fire boils, turn to low heat for 60-90 minutes and add salt to taste.
Chestnut and red jujube chicken soup
Chestnut and red jujube chicken soup
Materials: 600g old hen, 50g red dates, 0g codonopsis pilosula10g yellow10g angelica10g medlar;
Seasoning: ginger and salt.
Exercise:
1. Wash and cut chicken, shell and peel chestnuts, peel ginger, wash and slice;
2. Put a little salad oil in the pot to preheat, then pour in the cut chicken and stir-fry ginger, and turn off the fire and put on the plate until the chicken becomes Huang Shi (about 5 minutes);
3. Cut the washed auxiliary materials together with the chicken and put them into the stew pot. Add the prepared chestnuts, add boiling water, add appropriate amount of salt, and serve in half an hour.