Stewed chicken soup with Dendrobium is a very nourishing and delicious soup, which not only absorbs the efficacy and nutrition of Dendrobium, but also retains the delicious ingredients of chicken soup to the maximum extent. Stewed chicken soup with Dendrobium, as a famous nourishing dish of Chinese cuisine, is famous at home and abroad. The reason why Dendrobium black chicken soup is so famous is inseparable from its own nutritional value. Here is a brief introduction to the specific practice of Dendrobium black-bone chicken soup.

Practice 1: Dendrobium old hen soup

Materials: old hen1500g, black-bone chicken 500g.

Accessories: Dendrobium fengdou 100g

Seasoning: salt 12g, yellow rice wine 20g, onion 15g, ginger 15g, monosodium glutamate 3g and pepper 2g.

Exercise:

1, black-bone hen slaughter, unhairing, blanching, unhairing, claw planing, decapitation, viscera removal and discharging;

2. Wash Dendrobium Fengdou with warm water;

3. Scrape the black-bone chicken with a knife and discharge it;

4. Cut the onion into sections and slice the ginger for later use;

5. Put the casserole on the fire, add water, add hen, pork elbow, onion and ginger slices, boil and skim the floating foam, and simmer slowly;

6. When the hen and the old hen are 50% rotten, add black-bone chicken and Dendrobium Fengdou to stew together;

7. Season with salt, cooking wine, monosodium glutamate and pepper until the chicken is crisp and rotten.

Practice 2: Chinese yam and Dendrobium black chicken soup

Raw materials: black-bone chicken, yam, Dendrobium, ham, pearl mushroom, medlar, red dates, star anise, onion and ginger.

Exercise:

1. Cut off the tip and tail of the black-bone chicken, wash the surface and cavity, put it in a cold water pot, boil it with high fire, and take it out.

2. Prepare another casserole, add water to half of the casserole, and cook until the water is hot. Put the blanched black-bone chicken, ham, soaked pearl mushroom, medlar, red dates, star anise, onion and ginger together, and simmer for about an hour and a half after the fire is boiled.

3. Cut the washed and peeled yam into large pieces, put it in the pot for half an hour until it is crisp and rotten, then put it in Dendrobium Fengdou and add a little salt to taste.

Function: Chinese yam Dendrobium candidum black-bone chicken soup has a good effect of tonifying the middle warmer, benefiting qi and nourishing blood, especially suitable for patients with cold hands and feet.

Practice 3: Dendrobium matsutake black-bone chicken soup

Ingredients: Half black-bone chicken, 50g dried Tricholoma matsutake, 50g Dendrobium Fengdou, 2 mushrooms, 40g dried bamboo shoots, onion, ginger and salt.

Exercise:

1. Soak dried Tricholoma matsutake and Dendrobium Fengdou in warm water and cut into sections. Wash and slice mushrooms.

2, black-bone chicken washed, chopped, cold water pot, drowning. Put the black-bone chicken in a casserole, add appropriate amount of water, and then add Tricholoma matsutake, bamboo shoots and mushrooms. Dendrobium and maple bucket.

3. Add shallots and ginger slices, bring to a boil, turn to low heat, stew for about 2 hours, and season. Mushroom black chicken soup is ready. Dendrobium matsutake black-bone chicken soup has nourishing effects of moistening skin, caring skin, strengthening body, strengthening brain, refreshing and beautifying.

Practice 4: the practice of black-bone chicken stewed with angelica and Dendrobium

Ingredients: Wuji, Jujube, Longan, Lycium barbarum, Codonopsis pilosula, Coicis Semen, Dendrobium Fengdou, Angelica sinensis, ginger slices, cooking wine, white vinegar and salt.

Exercise:

1, black-bone chicken washed, and then blanched in cold water;

2, a large collection of ingredients: ginger slices, longan, coix seed, jujube, medlar, codonopsis pilosula, Dendrobium Fengdou, angelica. The amount of each medicinal material shall not exceed15g;

3. Later, put the black-bone chicken in a pressure cooker, then write cold water for two or three times, then wash the medicinal materials except Lycium barbarum and add a proper amount of cooking wine;

4. Boil the water in the pot and skim off the floating foam in the future;

5. Add appropriate white vinegar to help calcium dissolve. Add white vinegar, cover it, and SAIC will simmer for 30 minutes.

6. Open the lid and burn it from scratch in the future. Pour in the washed Lycium barbarum and proper amount of salt, and cook for 2 or 3 minutes.

After the chicken is cooked with water, the soup will contain protein extract, such as myosin and some ammonia compounds, which makes the soup contain more glutamic acid, so the chicken soup is full of flavor. These compounds can not only stimulate the central nervous system, but also stimulate the gastric mucosa. Stewed chicken soup with Dendrobium can make the stomach secrete more gastric acid, promote people's appetite and help people digest. The longer the chicken is cooked, the more ingredients are leached, and the more obvious this secretion and digestion effect is. Therefore, it is a good appetizer for patients with chronic diseases, weakened gastric juice secretion and loss of appetite.