Materials: half a chicken, wolfberry 10g, corn 1g, codonopsis pilosula 10g, carrot 1g, astragalus membranaceus 10g, and 3 red dates.
Accessories: coriander, salt and water.
1, all the prepared materials, chicken washed and cut into small pieces, then washed and drained.
2. Wash carrots after peeling, and then cut them into small hob blocks.
3. Peel the corn and cut it into small pieces.
4. Put a proper amount of water in the multifunctional pot, then add the washed chicken and blanch it to remove blood. Here, the chicken is blanched in cold water. Cold water is used to drain fishy smell from it, while boiling water only cooks the appearance, and the fishy smell inside will still destroy the umami taste of the soup when it is cooked later.
5. Take out the chicken and rinse it.
6. Add 2 liters of water to the pot, then add chicken, corn, carrots, codonopsis pilosula, astragalus, medlar and red dates, and add these materials together. Boil them and simmer for 30 minutes. When stewing soup or making soup, the most basic trick is to turn off the small fire or small fire as soon as the water boils after the ingredients are put in. If it is cooked for too long, it will destroy the nutrition of the ingredients and the soup will be wasted by steam. Slow stewing with low fire for a long time can make the fresh and fragrant substances such as protein leaching of ingredients dissolve out as much as possible, and make the soup fresh, mellow and delicious.
7. After the chicken soup is stewed, add the right amount of salt. When adding salt, it is best to add it a few minutes before turning off the fire, especially salt, which will destroy the meat quality and make the soup black too early.
8. Add the right amount of coriander to taste, and the chicken soup tastes better. It is also added a few minutes before turning off the fire, so that the soup is more delicious.
9, the soup is sweet and tender, very delicious.
Tip: When adding salt and coriander, it is best to add it a few minutes before turning off the fire, especially salt. Adding it too early will destroy the meat quality and darken the soup.
When stewing soup or making soup, the most basic trick is to turn off the small fire or small fire as soon as the water boils after the ingredients are put in. If it is cooked for too long, it will destroy the nutrition of the ingredients and the soup will be wasted by steam. Slow stewing with low fire for a long time can make the fresh and fragrant substances such as protein leaching of ingredients dissolve out as much as possible, and make the soup fresh, mellow and delicious.