Exercise 1
Raw materials:
300g of yam, 300g of lettuce, 50g of scallop, 3g of salt, 5g of chicken essence and 200g of chicken soup.
Method:
1. Peel the yam and dig it into small balls. Peel the lettuce, wash it, and dig it into balls the same size as yam. Shred steamed scallops.
2. Add water to the pot and bring to a boil. Add yam balls and lettuce balls and blanch for about 8 minutes. Take it out and take a shower.
3. Put the chicken soup, salt, chicken essence and dried Beth into a pot and bring to a boil. Pour in the boiled yam balls and lettuce balls and stew for 2 minutes.
Exercise 2
Materials:
200g of Chinese yam, 1/3 chickens, 200g of mushrooms, candied dates 1 piece, 2 slices of ginger and 5 longan.
Exercise:
1. After eviscerating, cut the chicken into small pieces.
2, fresh yam, carrots peeled and cut into pieces.
3. Put all the above materials into the pot, add 6-8 bowls of clear water, cook for 10 minute, then turn to low heat for about 50 minutes, add salt to taste, and turn off the fire.
Suggestion: When the soup is just boiled, skim off the floating foam, and the boiled soup will be clearer.
Exercise 3,
Practice of yam chicken soup
1. Cut the chicken into pieces, cut the hob with iron bar and yam, and prepare ginger slices.
2. put a little vegetable oil in the pot and put the chicken pieces and ginger slices in it.
3. Stir-fry the chicken pieces until the chicken pieces change color and the chicken skin is slightly burnt.
4. Put the fried chicken pieces into the slow cooker.
5. Add the right amount of boiling water.
6. Add iron bars and yam blocks.
7. Cover and stew for 2 hours.
8. Add chicken liver, chicken gizzards and other chicken offal, cover the pot and stew for 20 minutes.
9. Finally, add seasonings such as salt and pepper, and add appropriate amount of medlar.
10. Put the soup in a bowl.