Current location - Recipe Complete Network - Complete cookbook of home-style dishes - The practice of moon meal with black-bone chicken and black-bone chicken soup
The practice of moon meal with black-bone chicken and black-bone chicken soup
Black-bone chicken has a very good blood-enriching effect. When cooking moon meal, black-bone chicken is also the main ingredient. So what is the practice of eating black-bone chicken for the moon meal? Some people like to eat black-bone chicken soup very much, and think that black-bone chicken soup is also suitable for pregnant women, but it is not clear how to eat black-bone chicken soup in the moon. Let's have a look.

1, Guiqi black-bone chicken soup

Raw materials: black-bone chicken, astragalus, angelica, onion, ginger and salt.

Practice: Wash the slaughtered black-bone chicken first, then remove all the blood inside and cut it into small pieces for later use. Wash all the materials such as astragalus, angelica, onion and ginger. It is suggested that astragalus and angelica should be soaked for a period of time before cooking soup, which will be more delicious. Prepare a pot, first blanch the black-bone chicken with water, then prepare a casserole, and add water, black-bone chicken, astragalus, angelica, onion, ginger and other materials. Boil it with high fire first, then stew it with low fire for about 2 hours, and then add salt to serve.

2, American ginseng black chicken soup

Raw materials: black-bone chicken, Cordyceps sinensis, American ginseng, lean meat, sea coconut, medlar and salt.

Practice: clean the black-bone chicken first, then cut it into blocks for later use, and cut the lean meat into small pieces. Soak Cordyceps sinensis, Radix Panacis Quinquefolii and Fructus Lycii in a bowl, and then make sea coconut into a size suitable for soup. Then prepare a cauldron, put a proper amount of water into it, and add black-bone chicken, Cordyceps sinensis, American ginseng, lean meat, sea coconut, medlar and other materials after boiling. , and then the fire boil, simmer 1-2 hours. If you want more flavor, stew for a long time, and finally add salt to taste.