First, abalone and mushroom chicken soup material: 1. Shredded abalone slices (you can buy them in ginseng antler medicine shops, and a pack is about 12 yuan 80 cents) 2. Half an old chicken (you can let the butcher shop peel and degrease first). Or you can use shredded bamboo chicken (a lot of chewing gum). 3. A few mushrooms. 4. a little ginger 5. A little salt. Practice: 1. Wash and slice abalone (without soaking). 2. Soak mushrooms until they are soft. 3. Wash and blanch the old chicken. 4. Boil another pot of water, put all the ingredients in, turn the fire down for 3-4 hours after the water boils, and the abalone slices will be soft and enter. Second, black-bone chicken soup 1, folk prescription/formula: black-bone chicken 1 chicken, preferably live chicken, thrown in the hall and opened (there is no live chicken, you can also buy slaughtered chicken), and built-in Astragalus membranaceus > 20g, Angelica sinensis 15g, Adenophora adenophora 20g and Ophiopogon japonicus1. Cook it again, bring it to a boil, simmer for 2 hours, then add a little chopped green onion and stir well. This soup is most suitable for women, especially after delivery, especially for hemorrhagic diseases. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. There is probably no need to put some American ginseng, big red dates, ginger and the like. The key lies in the method/decision of making soup. Drink a small bowl every morning and evening for half a year to cure the disease and strengthen the body. 2, the general method of soup/key: the most important thing in soup is the original flavor, do not add condiments at will. Take broth as an example. Before making soup, it is best to cook the meat with boiling water, remove the fishy smell and simmer it in the pot. After the soup is stewed, add salt, ginger, onion and other items, and add vegetables to polish. Finally, add coriander and the like when cooking to keep the taste fresh. Third, the coconut soup ingredients: 1 chicken, 1 coconut, a quarter of the peel, the right amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash and dry the chicken (kill it), cut it into large pieces and drain it. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water to boil, add chicken, coconut meat and peel to boil, then simmer for three hours, and then add salt to taste. Efficacy: Coconut chicken soup is delicious, sweet and delicious, which is good for the stomach. Fourth, mushroom chicken soup materials: 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. Five, steamed chicken soup materials: half a chicken, four or two hams, one fresh bamboo shoot, five pieces of mushrooms. Seasoning: wine 1 tablespoon, 65438+ 0/4 teaspoon salt, a little pepper. Practice: 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. Six, spike soup ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzards (2 pieces), small mushrooms (or fresh mushrooms) (10), water squid (60g). Methods: 1. Chop chicken into minced meat, humidify water chestnut powder and salt to make 10 balls, chop fish and pork into minced meat respectively, and add salt, pepper, sesame oil and dried water chestnut powder to make 10 balls. Cut chicken gizzards, sea cucumbers and squid into 10 pieces, wash small mushrooms and go to old terrier. 2. Put these raw materials together in a boiling water pot, add wine and lard to boil, take them out, put them in a small bowl, add monosodium glutamate, salt and pepper, buckle them, steam them in a cage, take them out, pour them into a big soup bowl, add chicken soup (1250g) to boil, and put them into the original soup pot to eat. This is a soup with many colors, beautiful colors and fresh taste. Seven, golden hook chicken feet soup materials: half a catty of soybean sprouts, one catty of chicken feet, two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash chicken feet, chop off the toes first, cut each one in half, blanch first, then cook with clear water, pour in a tablespoon of wine, and add ginger slices for 20 minutes. Add bean sprouts, stew for 10 minutes, season with salt, take out ginger slices and bring to a boil. Important: this soup can also be steamed, but you should also steam the chicken feet until they are soft before putting bean sprouts to prevent them from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chop off the claw tip to avoid being hooked by the claw tip when eating. Eight, mustard tuber chicken soup materials: half a chicken or two chicken legs, a mustard tuber heart, 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. Nine, chicken soup materials: two chicken legs, six mushrooms, four ham, two 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.