How can an old hen make a delicious soup and what ingredients to put! 30 points

Braised old hen with Lycium barbarum

Efficacy: Blood-enriching diet, pregnant woman diet, nourishing diet and kidney-strengthening diet.

Material: chicken1500g.

Accessories: 250g of cortex Lycii.

Exercise:

Slaughter and clean the old hen, clean and cut the fresh roots of Lycium barbarum, put them in a casserole with the old hen, add appropriate amount of water, boil them on high fire and stew them on low fire for 3 hours.

Stewed old hen with astragalus

Efficacy: Prescription for invigorating qi and blood, tonifying deficiency and strengthening body, and malnutrition.

Material: hen1500g.

Accessories: angelica 10g, astragalus 15g.

Seasoning: ginger 15g, onion 15g, cooking wine 20g, salt 10g and pepper 2g.

Exercise:

1. Guiqi is washed with warm water and replaced with small pieces;

2. After the old hen is slaughtered, the residual hair and internal organs are removed and slaughtered into small pieces with a knife;

3. Put it into boiling water with ginger, onion and cooking wine to remove blood for later use;

4. After the fresh soup is boiled, add Guiqi, ginger and cooked chicken, add salt and monosodium glutamate.

note:

1, pay attention to the ratio of Guiqi to chicken and soup;

When stewing chicken, you should add enough soup at a time, and you can't add water in the middle, otherwise there will be no smell of wine.

Stewed hen

Exercise:

1. Put the cleaned hen into boiling water to remove blood (turn off the fire and soak for about 3 minutes), then take it out and rinse it with cold water;

2. Put the chicken in a casserole, add ginger slices and green onions;

3. Stew over high fire and simmer over low fire for 2-3 hours. After at least 2 hours, add salt to taste (no monosodium glutamate) and you can drink soup.

What seasoning does the old hen tonic soup put?

Ginger is salty, add some cooking wine and nothing else!

What ingredients do you need to stew an old hen?

First of all, ingredients

1 old hen, 2 slices of ginger, 2 slices of onion, 3 grams of salt.

Second, practice.

1. Put the cleaned hen into boiling water to remove blood (turn off the fire and soak for about 3 minutes), then take it out and rinse it with cold water;

2. Put the chicken in a casserole, add ginger slices and green onions;

3. Stew over high fire and simmer over low fire for 2-3 hours. After at least 2 hours, add salt to taste (no monosodium glutamate) and you can drink soup.

What seasoning do you put in the stewed chicken?

Personally, the less seasoning, the better. If it is a domestic grass chicken, just wash the chicken pieces, put them into the pot, add enough water, add a few slices of ginger, add yellow wine and salt after boiling, and simmer until cooked. The more seasonings, the easier it is to cover up the original flavor of chicken soup.

What seasoning is good for stewing old hens?

If your personal preference is light, pepper and ginger can be used, and you can add a little emphasis according to your own preferences.

What seasoning does the chicken stew use?

Hello, here are the different stews of chicken soup and the seasonings you need.

1, stewed black-bone chicken soup stewed black-bone chicken soup ingredients: black-bone chicken 1 root chives and 2 ginger 1 small pieces of ingredients: 2 teaspoons of cooking wine and 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate 1 teaspoons of production process: 1, black-bone chicken is slaughtered and washed, and blanched in boiling water to remove blood. 2. Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil it with strong fire, then simmer for 2 hours, and add refined salt and monosodium glutamate.

2. Ganoderma lucidum chicken soup

Ingredients: 30g of Ganoderma lucidum and 20g of yam. , Lycium barbarum 10g, longan pulp 15g, dried tangerine peel 1/4, a little pitted red dates, Siraitia grosvenorii 1/4 and chicken 1. Production method: 1. Peel and wash the chicken, and drain. 2. soak the dried tangerine peel to remove the pulp. 3. Put a proper amount of water into the pot, add chicken and other materials after the water boils, cook for 1 hour for 45 minutes, and put it into the longan meat pot 15 minutes to taste and drink. Features: Enhance immunity, regulate secretion and prevent aging. Tip: Ganoderma lucidum does not need to be washed, it will wash off the spore powder on the surface. Other medicinal materials can be washed with water.

3. Wuji Baifeng Decoction

Ingredients: black-bone chicken (slaughtered) Accessories: Lycium barbarum seasoning: onion, ginger, chicken essence, salt and vinegar. Practice: Put the black-bone chicken in a pressure cooker, add a proper amount of water such as onion, ginger, salt, medlar, chicken essence and vinegar, adjust the pressure cooker to the chicken stall, keep the pressure for 15 minutes, and sprinkle a little parsley after taking it out. Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value.

4. Wuji Tianma Decoction

Ingredients: black-bone chicken (slaughtered clean) Accessories: Gastrodia elata seasoning: ginger, salt characteristics: Black-bone chicken Tianma soup has great nutritional value and is a "secret recipe" for folk nourishing. Gastrodia elata can cure dizziness, stroke, hemiplegia, nourish and treat diseases, and have the best of both worlds.

Ingredients: 200g black-bone chicken breast, one green pepper, one carrot, one white radish and one egg. Practice: 1, chicken shredded (cut along the grain), green pepper and red and white radish shredded separately. 2. Add salt, eggs, cooking wine and wet starch to shredded chicken, and slide into the oil pan to break. 3, wok fire, pour a little oil, add shredded ginger, add shredded green pepper and radish, stir fry, add salt and monosodium glutamate, add a little water, thicken, add oil, and pour shredded chicken into a spoon.

Nourish three-piece poultry

5. Colorful shredded black-bone chicken

Ingredients: Black-bone chicken, pigeon quail, a little Lycium barbarum, and six pieces of fragrant shavings. Practice: 1, black-bone chicken, squab and quail were slaughtered and washed respectively. After adding ginger slices, cooking wine sticks and whole ginger for a while, take quail out of the pigeon mouth and stuff it into the pigeon, and then stuff the pigeon into the black-bone chicken from the pigeon mouth. 2. Take a saucepan, put the black-bone chicken into it, add clear water, add ginger slices, onion knots, medlar, fragrant shavings, refined salt, monosodium glutamate, white sugar and a little oil, steam in a cage for two hours, take it out, pick out ginger slices and onion knots, and adjust the taste.

6. Wuwei Wuji Buxue Decoction

Ingredients: a black-bone chicken, angelica sinensis, radix rehmanniae preparata, radix paeoniae rubra, rhizoma anemarrhenae and cortex lycii each 15g, and appropriate amount of onion, ginger, salt and monosodium glutamate. Practice: 1, black-bone chicken washed, five herbs washed and sliced, wrapped in a single gauze for later use. 2. Put the medicine into the chicken's stomach, tie it tightly, put it in a pot, add 1500 ml water, and steam it in a cage for 2 hours. Take out the medicinal materials, add seasoning and steam again 10 minute.

Braised turtle skirt with black chicken

Ingredients: dried turtle skirt 200g, black-bone chicken1000g. Ingredients: 50g of auricularia auricula and 5g of shredded ham. Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, onion, ginger, starch, sugar, soy sauce, chicken oil, crude oil and broth. Practice: 1. After the turtle skirt is finished, wash it and take it out. Heat the pan, put oil in it, saute ginger and onion, cook cooking wine and add water. Boil, put the turtle skirt in the pot, simmer thoroughly, take it out, drain, shred and soak in water. Slaughter black-bone chicken, remove hair and viscera, wash it, then put it in a baking pan, add onion, ginger, cooking wine, salt, monosodium glutamate and broth, put it in a cage, steam for 1.5 hours, take it out, let it cool, take it out, shred it, and filter the original soup. 2. Add shredded fungus, shredded turtle skirt and shredded chicken to the pot, and add the original soup, monosodium glutamate, salt, pepper, sugar and soy sauce. When the soup is golden brown, thicken it with water starch, add chicken oil, put it in a bowl and sprinkle with shredded ham. Efficacy: powerfully nourish ... >>

What ingredients are delicious when an old hen makes soup?

Stewed hen soup

Ingredients: old hen 1 hen (about 2 kg), 50g dried day lily, 30g dried mushrooms, 20g ginger, 250ml cooking wine and a little salt [2].

working methods

1. Wash and drain old hen, chop, slice ginger, soak daylily and dried mushrooms, drain, and boil a pot of water for later use.

2. Boil a pot of hot water first, and roll the chicken out in the pot.

3. Put the chicken nuggets, ginger slices, day lilies and mushrooms into the casserole/soup pot, and add boiling water, which is not twice as high as the meat.

4. Boil the chicken with high fire, and stew it in a medium fire or a slow cooker at high temperature 1 hour or more.

Longan, red dates, yam and medlar can be added if you want to make up a little. )

If the soup is too dry, you can stew it with boiling water.

What seasoning do you need to make chicken soup?

How to stew chicken soup

Many people may think that simply making chicken soup is better. Just boil the chicken in a water pot, add some seasoning and salt. As we all know, cooking chicken soup is very particular. If some steps are reversed or wrong, the cooked chicken soup is often tasteless and will lose some nutrients. Pay attention to the following points when cooking chicken soup:

(1) Kill live chickens and eat frozen ones.

Needless to say, buying live chickens is mainly to ensure the delicious meat. However, after the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be thawed and boiled. Doing so is the same as discharging sour meat. When an animal is suddenly killed, it will naturally release a variety of toxins; And the temperature of the freshly slaughtered chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from "stiff stage" to "mature stage". This kind of chicken is the best, and the soup will be more delicious.

(2) the necessary flying step

Nutrition research shows that any meat should be boiled with boiling water before stewing soup, which can not only remove the raw smell, but also be a process of thoroughly cleaning the meat, which can make the stewing soup cool but not turbid, fresh and fragrant without peculiar smell. This process is called flying water.

Flying water is also skillful. If it is cold water cook the meat, the nutrition of meat will be seriously lost from cold water to boiling. It's best to put the pot in warm water and cook it for seven or eight minutes. In the process of cooking, turn the meat pieces at the right time. Of course, you can also use boiling water and cook for three to five minutes.

(3) At the beginning of stewing, the water is hot.

When the flying water is over, wash the meat with cold water immediately, and then put the pot in the stew. Because stew soup is best cooked in cold water, with the gradual increase of water temperature, the raw materials will fully release nutrients, and the raw materials with the same temperature as water will cook better.

(4) controlling the heat-the key to stewing soup

The main purpose of stewing soup is to drink its soup and then eat its meat, so we don't advocate stewing soup in a pressure cooker, because the nutrients need to be heated slowly with a small fire for a long time, and the stewing time in a pressure cooker is short, which can't achieve the ideal effect. Therefore, the chicken soup should be cooked in a casserole, boiled over high heat 10 minutes and then turned to low heat. The degree of boiling should be controlled in a seemingly boiling state, because the casserole has a strong heat preservation function. If you turn off the fire after completely boiling, the subsequent boiling will cause losses to the "freshness" of the soup.

In the process of boiling soup, try not to uncover it. Uncovering it is easy to "run out of breath", so that the soup loses its original taste.

(5) Seasoning knowledge

Pay attention to the order of seasoning when cooking chicken soup, otherwise the chicken soup will be much inferior.

Some people like to put all the seasonings in chicken soup from the beginning, which is unscientific. Because when making chicken soup, if the salt is added too early, the protein in the chicken will solidify, and the nutrition and delicacy of the soup will be greatly reduced, which will easily lead to the result that the soup is light and the meat is not rotten.

So, when can I put the seasoning? When the soup is to be cooked, put salt and other condiments. Don't stir after adding salt, it will leave a salty taste. After adding salt, turn the fire to 10 minutes, and don't uncover it halfway, so the chicken soup will have a stronger flavor.

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Primary school asked about stewed chicken soup.

Stewed chicken soup is learned! How to stew well, come and learn.

1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken, boil it with strong fire and wash it immediately (be sure to cook it with cold water so that there will be no nasty blood stains on the stewed noodle soup).

2. Put the washed chicken in a pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (only 4 or 5 pieces are enough, but too much soup will turn sour) and 3 pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.

3. After steam is injected into the pressure cooker, change the pressure to medium heat for 5 minutes, then change the pressure to low heat 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease.

4. After steaming, open the lid, pick out ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it.

5. If it is stewed in an ordinary soup pot, add more water, not water in the middle, otherwise the soup will not be mellow; Stew on high fire for 10 minute, then simmer on low fire for 1 hour (take tender chickens as an example, the time for stewing old hens should be doubled), and season.

......& gt& gt

Practice of stewing old hens

1. Put the cleaned hen into boiling water to remove blood (turn off the fire and soak for about 3 minutes), then take it out and rinse it with cold water; 2. Put the chicken in a casserole, add ginger slices and green onions; 3. Stew over high fire and simmer over low fire for 2-3 hours. After at least 2 hours, add salt to taste (no monosodium glutamate) and you can drink soup. Firepower: that is, the gas stove has the largest firepower; Small fire (slow fire): it means that the gas stove is turned off to the minimum, and you can still see the fire; Stainless steel pot can use no casserole;