Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.
Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, and its appearance has been hoop several times because of cracks. The longer the pot is used, the more beautiful the chicken soup is.
Bansu: Fresh Bansu, peeled, washed and drained.
Production: the crock is filled with clear water, with 1/2, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.
Third, coconut chicken soup:
Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.
Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Slaughter the chicken, wash and dry it, cut it into large pieces, and drain the water. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water rolling, and put the chicken, coconut meat and peel into the pot to cook for three hours.
Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.
Fourth, mushroom chicken soup.
Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
1, clean the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a saucepan.
2. Soak the red dates for 10 minute, and then soak the mushrooms until soft. After removing the pedicle, put it in a saucepan with ginger slices and pour a spoonful of wine.
3. Add boiling water and steam for 40 minutes in a rice cooker or steamer, and season with oil and salt.
Important: Gu Bei mushroom is also a kind of Lentinus edodes, with thick handle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least half-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.
Five, black-bone chicken soup:
Method 1,
Raw materials: a black-bone chicken, some ginseng, some red dates, a slice of ginger and a proper amount of salt;
Production: Wash the materials and throw them into the pot 1 half an hour or 2 hours. If the chicken has no oil, you must put some oil in it.
Method two,
Raw materials: a black-bone chicken, plus angelica, astragalus, black beans, medlar, prepared rehmannia root (soaked to remove sand), red dates and Huai Sheng;
Method of making: Simmer for 3 hours with low fire, and eat all the soup and dregs.
Efficacy: This decoction can regulate menstruation (treating dysmenorrhea), beauty beauty. Take it once a month, and look 5 years younger after 10 years.
Six, steamer chicken soup:
Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.
Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper.
Method:
1 Wash the chicken, cut into pieces, blanch the chicken to remove blood, rinse it, and put it in a steamer.
2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes.
3. 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 soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.
Seven, buckle the global soup.
Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzard (2 slices), shiitake mushroom (or fresh shiitake mushroom) (10 slice), water-borne squid (/kloc-0).
Methods: 1. Chop chicken, humidify water chestnut powder and salt to make 10 meatball, chop fish and pork, add salt, pepper, sesame oil and dried water chestnut powder to make 10 meatball, and cut chicken gizzard, sea cucumber and squid into 10 pieces. & gt
Question 2: How to stew delicious and nutritious chicken?
condiments
Family-raised chicken
Half a one
condiments
(edible) auricularia auricula
Proper amount
salt
Proper amount
Cooking wine
1?o'clock
pepper
Proper amount
Chinese cabbage
Proper amount
ginger slice
Proper amount
Very pale blue.
Proper amount
step
1. Cut half a chicken into pieces, wash it and blanch it with boiling water.
2. The pot is hot, stir-fry the chicken oil and throw away the oil residue.
3. Add the onion and ginger slices into the chicken oil, and the flavor is generate.
4. Fried chicken.
5. Stir-fry until slightly tight, and add a small amount of cooking wine to remove fishy smell.
6. Then stir-fry until the chicken is oily and add boiling water.
7. After boiling, put it in a saucepan and simmer for 2 hours.
8. After two hours, the chicken was basically rotten, and salt was put in the soup.
9. Soak the washed auricularia auricula and continue stewing for 5 minutes.
10. Add Chinese cabbage leaves, then turn off the fire, cover the pot and stew for a few minutes.
1 1. Sprinkle some pepper before eating.
Question 3: How to make native chicken nutritious and delicious?
Ingredients: Half chicken, chop into small pieces, mix chopped pepper, ginger and garlic into fine powder, and shred green pepper.
working methods
1. After the oil in the pot is hot, fry the chopped chicken to remove water, and put it aside temporarily after frying;
2. Pour a proper amount of base oil into the pot. When the oil is 50% hot, add Jiang Mo, minced garlic and chopped pepper. After simmering until the oil is red and fragrant, turn to high heat and stir-fry the shredded green pepper and the native chicken for a while. Add appropriate amount of soy sauce, sugar, cooking wine to taste, stir well, add appropriate amount of water, add the lid and stew for about 10 minute.
Question 4: How to make the local chicken at home nutritious and delicious? Just stew it directly.
Question 5: What's delicious and nutritious about stewed chicken? How to stew chicken is delicious and nutritious?
How to stew chicken is delicious and nutritious? Chicken soup is a nutritional supplement, but it is not easy to cook a bowl of delicious chicken soup. How to stew chicken is delicious and nutritious?
How to stew chicken is delicious and nutritious? First of all, you must choose the right ingredients. Good ingredients are the basis of nutrition and delicacy.
Local chicken soup, especially old hen soup, has always been famous for its delicious taste, and its effect of "tonifying the body" is also famous. Drinking chicken soup often can improve human immunity. However, it is not easy to find a good ingredient. It is best to choose a scattered old-age hen for more than one year. Old hens have been bred for a long time and are full of nutrition, so they are the most suitable ingredients for stewed chicken soup. However, it should be noted that many feed chickens on the market now pretend to be native chickens. If you are interested, you can search my Weibo Green Elf Breeding Professional Cooperative for a detailed introduction.
How to stew chicken is delicious and nutritious? Mainly divided into the following steps:
? Needless to say, the main reason for buying live chickens that are killed now is to ensure the delicious meat. After the fresh chicken is bought back, it should be put in the refrigerator to drain acid 12 hours, and then taken out to make soup. In this way, the meat quality of chicken is the best and the soup will be more delicious.
? Remove some auxiliary materials from the chicken first, which is the key to making delicious chicken soup. These auxiliary materials that affect the color and taste of the soup include red viscera such as chicken liver, chicken gizzard and chicken heart (which can be reserved for other dishes), but they must be removed when cooking chicken soup. Cut off the nails on the chicken feet. There are many bacteria in nails, and cooking soup will be harmful to health. Chicken's nose. It is the distance from the top of the chicken mouth to the eyes. If it is not removed, the chicken soup will smell. Chicken's * * *. This part can be cut more. Pay special attention not to keep it when cooking chicken soup.
? Before cooking chicken soup, you can chop up the washed chicken and soak it in rice washing water for a few minutes. Then put the chicken in boiling water and cook it again, then take it out quickly and rinse it with cold water. This can not only remove the raw smell of chicken, but also be a thorough cleaning process, and also make the soup clear, not turbid and delicious.
? After the treatment, it is advisable to put the pot in cold water, and the water should be added at one time. Do not add water at will. Generally speaking, an old hen weighing about 2.5 kg should put about 6 kg of water. Let the raw materials (only chicken and a few slices of ginger) fully release nutrition and fragrance with the slow increase of water temperature. Stew the chicken soup on low heat 10 minutes. Open the lid and skim off the floating foam on the surface when boiling, so that the chicken soup will be white and clear without any impurities. After skimming the floating foam, turn to slow fire, and then don't uncover it casually. "Breathless" soup will lose its original flavor.
How to stew chicken is delicious and nutritious? Also use casserole to control the heat.
How to stew chicken is delicious and nutritious? You should cook chicken soup in a casserole instead of an iron pot. Because the iron pot will bring the rust smell into the chicken soup, it is not as good as the casserole to gather the umami flavor and increase the delicious taste.
The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol.
How to stew chicken is delicious and nutritious? Pay attention to a detail, and finally put salt.
In a sense, the time of putting salt can dominate the taste of chicken soup. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react with the chicken and lock the protein in the chicken, so that the soup is light and the meat is not rotten. After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.
The Green Elf Breeding Cooperative reminds that adding different medicinal materials to chicken soup has different nourishing effects. Adding ginger can nourish essence, relieve colds and improve human immunity; Adding Lycium barbarum can supplement yang and contribute to the growth of human yang. If you want to buy local chicken, you can search the Green Elf Breeding Professional Cooperative and find us.
Question 6: What's delicious and nutritious about stewed chicken? Stewed chicken and mushrooms are delicious and nutritious.
1. Wash and chop the chicken, soak it in clear water for a while, and remove the blood.
2. Chicken pieces fly into the water, then rinse with warm water and drain.
3. Heat the oil in the pot, pour in the chicken pieces and onion ginger and stir-fry until the chicken pieces change color slightly.
4. Pour in yellow rice wine and appropriate amount of soy sauce (just a little coloring) and mix well.
5. Move the materials in the pot into the casserole, pour warm water flush with the materials, cover the pot and stew for 30 minutes.
6. Cut the roots of the mushrooms, soak them in warm water, wash and drain, and keep the water for soaking the mushrooms.
7. Pour the water (appropriate amount) of mushrooms and pickled mushrooms into the casserole, continue to stew until the chicken pieces are cooked and rotten, and finally add salt.
Question 7: A complete collection of local chicken practices, how to make local chicken simple and delicious, and the nutritional value materials of local chicken.
Half a slice of ginger means a large piece of melon with a little salt.
working methods
1
Cook the chicken first, then wash it.
2
Take a pot of water, put all the ingredients in it and cook until the wax gourd is transparent. Then season the pot.
Question 8: What is good for stewed chicken? The most nutritious crock chicken soup:
Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.
Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, and its appearance has been hoop several times because of cracks. The longer the pot is used, the more beautiful the chicken soup is.
Bansu: Fresh Bansu, peeled, washed and drained.
Production: the crock is filled with clear water, with 1/2, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.
Third, coconut chicken soup:
Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.
Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Slaughter the chicken, wash and dry it, cut it into large pieces, and drain the water. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water rolling, and put the chicken, coconut meat and peel into the pot to cook for three hours.
Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.
Fourth, mushroom chicken soup.
Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
1, clean the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a saucepan.
2. Soak the red dates for 10 minute, and then soak the mushrooms until soft. After removing the pedicle, put it in a saucepan with ginger slices and pour a spoonful of wine.
3. Add boiling water and steam for 40 minutes in a rice cooker or steamer, and season with oil and salt.
Important: Gu Bei mushroom is also a kind of Lentinus edodes, with thick handle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least half-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.
Five, black-bone chicken soup:
Method 1,
Raw materials: a black-bone chicken, some ginseng, some red dates, a slice of ginger and a proper amount of salt;
Production: Wash the materials and throw them into the pot 1 half an hour or 2 hours. If the chicken has no oil, you must put some oil in it.
Method two,
Raw materials: a black-bone chicken, plus angelica, astragalus, black beans, medlar, prepared rehmannia root (soaked to remove sand), red dates and Huai Sheng;
Method of making: Simmer for 3 hours with low fire, and eat all the soup and dregs.
Efficacy: This decoction can regulate menstruation (treating dysmenorrhea), beauty beauty. Take it once a month, and look 5 years younger after 10 years.
Six, steamer chicken soup:
Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.
Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper.
Method:
1 Wash the chicken, cut into pieces, blanch the chicken to remove blood, rinse it, and put it in a steamer.
2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes.
3. 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 soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.
Question 9: How to stew chicken? The practice of winter bamboo shoot chicken pot introduces the cuisine and its effect in detail: home-cooked recipes for tonifying deficiency and strengthening body.
Taste: Salty and umami flavor Technology: Stewed chicken pot with winter bamboo shoots. Ingredients: 600g hen,150g winter bamboo shoots.
Accessories: Lycium barbarum 15g, water gluten 120g.
Seasoning: green onion 10g, ginger 5g, yellow wine 15g, salt 4g and vegetable oil 20g to teach you how to make a winter bamboo shoot chicken pot. How to make a winter bamboo shoot chicken pot is delicious? 1. pluck the chicken, gut it, wash it, cut it into pieces, blanch it, wash it and drain it.
2. Peel the mushrooms, remove the roots, cut them into hob blocks, and blanch them too cold;
3. Wash the medlar for later use;
4. Wash onion and ginger, cut into sections and slices for later use;
5. Pour the oil into the pot and heat it to 60% heat. Add ginger slices and shallots and stir-fry for a while.
6. Pour a proper amount of clear soup into the casserole, add chicken pieces, winter bamboo shoots, gluten, onion slices, ginger slices and yellow wine after boiling, simmer for 3 hours, and season with salt. Pie-food phase grams:
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Question 10: How to make chicken soup delicious and nutritious? Chicken soup, especially old hen soup, has always been famous for its delicious taste.
Not only is it delicious and enjoyable to eat, but it can also achieve the function of healthy tonic.
But it is not easy to cook delicious chicken soup. How to stew chicken soup is delicious? Xiaoyou reveals the secret for you.
Danggui Stewed Chicken Soup
Practice steps
The materials are ready, ginger is mashed, and Angelica sinensis and Lycium barbarum are washed.
Wash the chicken, put it in a casserole, add Angelica sinensis, onion and ginger, inject enough water, bring it to a boil over high fire and simmer for 3 hours (don't open the lid during this period).
After cooking, cut off onion knots and add Lycium barbarum.
Add the right amount of salt.
Mushroom chicken soup
Practice steps
Cut the chicken leg into pieces
After washing the mushrooms, cut the water with a knife.
Peel carrots and cut them into hob blocks.
Boil the chicken leg with onion and ginger, and then wash it with water. Add water, star anise and ginger slices into the pot at one time, and add chicken legs to boil after the fire is boiled.
After the water is boiled, add a proper amount of cooking wine to boil and skim off the floating powder.
Put the chicken soup in an electric casserole, bring it to a boil and simmer for 30 minutes.
Add mushrooms and simmer 10 minutes.
Add carrots and stew 10 minute (carrots have sunk into the bottom of the pot).
Finally add some salt to taste.
Yam chicken soup
Practice steps
Cut the chicken into pieces, cut the iron bar yam into hob blocks, and prepare ginger slices;
Put a little oil in the pot, add chicken pieces and ginger slices;
Stir-fry the chicken pieces until the chicken pieces change color and the chicken skin is slightly brown;
Put the fried chicken pieces into a slow cooker;
Then add a proper amount of boiling water;
Adding iron bars and Chinese yam blocks;
Cover the pot and stew for 2 hours;
Then add chicken liver, chicken gizzards and other chicken offal, cover and continue stewing for 20 minutes;
Finally, add seasonings such as salt and pepper, and add a proper amount of medlar;
Put it in a bowl and drink soup.
Red jujube black chicken soup
Practice steps
Wash the black-bone chicken and cut into pieces for later use.
10 red dates are pitted for later use.
Prepare all the ingredients (appropriate amount of cooking wine, 9 longan, appropriate amount of medlar, two spoonfuls of salt).
Wash the black-bone chicken, blanch it in boiling water for 3 minutes, and add 2 slices of ginger to remove the fishy smell and blood from the black-bone chicken.
After blanching, put the fish in a casserole filled with cold water, boil it with high fire, and then turn to low heat. Then add cooking wine at the same time, cover and cook 1 hour.
1 hour later, pour in the prepared red dates and longan, and continue to cook for 15 minutes. Sprinkle with Lycium barbarum and salt and mix well.
Ginkgo ginseng chicken soup
Practice steps
Put three yellow chickens flying over the water into the mud pot, add enough water and boil them at a time.
Maintain fire power 10 minute, and then add all the materials.
Simmer for 90 minutes until the chicken soup turns pale white.
Skim off the oily flowers in the noodle soup, add a proper amount of salt, and you can drink My Sweetie's chicken soup.
Radish medlar black chicken soup
Practice steps
Ginger slices, onion slices, white radish slices, hob blocks;
Wash and chop the black-bone chicken, prepare a pot of boiling water, put the black-bone chicken pieces in, blanch for 5 minutes, pick them up, rinse them off and drain them;
Put the black-bone chicken into a casserole, add ginger slices, cut the onion into sections, add boiling water and cook for about 1 hour;
Add the white radish pieces and continue to cook for half an hour. Add Lycium barbarum 5 minutes before turning off the fire. Season with salt. Sprinkle some chopped green onion or coriander when drinking.
Scallop and mushroom chicken soup
Practice steps
After the mushrooms and scallops are cooked, chop the chicken legs, blanch them and filter them.
Mushrooms have pedicels from the middle of all two petals.
Add a proper amount of sesame oil to the pot and fry the filtered chicken pieces slightly.
Put mushrooms and chicken pieces into a pot, and add about 1500g of water.
Bring the fire to a boil and turn it down for about 15 minutes.
Finally, add scallops and cook for about 3 minutes, then add salt to taste.
Stewed chicken soup with mushrooms
Practice steps
Wash the chicken for later use; Put a little oil in the pot, heat it, add ginger slices and shallots, stir-fry until fragrant, then add enough water, add chicken and ham, and simmer for about 1 hour after boiling (the blood foam needs to be drained during the period).
Wash mushrooms and cut into sections, and soak Lycium barbarum in hot water for later use.
Stew the chicken soup until the chicken is crisp and rotten, then add the chopped mushrooms and continue cooking. At the same time, add the right amount of salt. Before taking it out, put the drained Lycium barbarum, sprinkle with chopped green onion and appropriate amount of pepper. ...& gt& gt