methods of not feeling the oil: 1. You can add some oil-absorbing things such as wax gourd and mushrooms and burn them together, so you won't feel the oil.
Cook a lot of chicken soup.
2. After the fire boils, simmer on low heat. Don't open the pot to watch. Fill it all at once, without adding water in the middle.
3. Ginseng can be added to make it fresh, and Lycium barbarum can add color.
4. Stewed chicken soup does not eat chicken.
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Accessories:
6 grams of refined salt, 35 grams of cooking wine, 1 grams of onion, 1 grams of ginger, 5 grams of monosodium glutamate and 1 grams of broth.
Method:
① Wash the prepared sea cucumber, boil it in boiling water and take it out.
② chicken bones and small ribs are cut into pieces, and then boiled in boiling water together with the competitive broiler, and then taken out, and the blood is washed.
③ remove the pedicels of the mushrooms and wash the silt for later use.
(4) put the sea cucumber and the broiler in a soup bowl, put the bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham in the center, add cooking wine, monosodium glutamate, refined salt, onion and ginger, chicken bones, ribs and broth, cover, steam them in a cage, take them out, remove the chicken bones and ribs, and remove the onion and ginger, and serve.
In addition, there are many methods, which are provided together:
Black-bone chicken soup
1. Recipe/formula:
One black-bone chicken, preferably a live chicken, is thrown into the hall to open its belly (if there is no live chicken, it is ok to buy a slaughtered one), and 2 grams of Astragalus, 15 grams of Angelica sinensis, 2 grams of Adenophora adenophora, 1 grams of Ophiopogon japonicus and five thick ginger are built in. Boil again, bring to a boil with high fire, simmer for 2 hours,
add a little chopped green onion, stir well and take out the pot. This soup is most suitable for women.
mushroom chicken soup
ingredients: half a native chicken, eight pieces of mushroom, ten pieces of red dates and two pieces of ginger.
seasoning: one tablespoon of wine and one teaspoon of salt. Method: Wash the chicken, cut into large pieces, blanch it first, rinse it and put it in a stew. Soak the red dates for 1 minutes, soak the mushrooms until they are soft and pedicled, then put them in a stew pot together with ginger slices, pour a tablespoon of wine, add boiling water to cover all the materials, steam them in an electric cooker or steamer for 4 minutes, and season with oil and salt. Key points: Beigu mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, strong aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half chicken is more suitable for stewing soup. Broilers are tasteless and not suitable for long cooking.
Steamed chicken soup
Ingredients: half a native chicken, four ounces of ham, one fresh bamboo shoot and five pieces of mushrooms.
seasoning: 1 tablespoon of wine, 1/4 teaspoon of salt and a little pepper. Method: Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer. After the ham is boiled and partially salted, it is sliced and put on the chicken, and the fresh bamboo shoots are peeled off and cut into strips. After the mushrooms are pedicled, put everything in two, add a tablespoon of wine, add boiling water to cover all the materials, and steam in a steamer or electric cooker for 5 minutes. After taking out, add other seasonings and mix well to serve. Important note: The steamer is a kind of clay container produced in Yunnan, with a steam column in the middle. The food stewed by this container has the characteristics of refreshing soup in the stew pot and making the food elastic in the stew pot, so it can be replaced by a common stew pot. This Dojo must be steamed across the water to prevent the water in the steamer from passing through the steam column and running into the stew pot, thus contaminating the soup.
mustard chicken soup
ingredients: half a chicken or two drumsticks, one mustard heart and two slices of ginger.
seasoning: one tablespoon of wine and one teaspoon of salt. Method: Chop the chicken into pieces, first blanch it to remove blood, rinse off the foam, drain it, put it into fifteen cups of boiling water, add two slices of ginger and pour a tablespoon of wine to boil, and then simmer for fifteen minutes. Peel off the mustard heart piece by piece, trim it neatly, cut it into small pieces, put it in boiling water, scald it, take it out, and take a shower immediately. Add mustard into chicken soup and cook for another 15 minutes, then season with salt and serve. Key tip: the meat quality of half chicken or chicken leg is better than that of half chicken. After scalding and burning mustard, one can remove some bitterness, and the other can keep green. You can also burn mustard directly in chicken soup, but the color will turn yellow, but the vegetables have a heavy taste and a clear fragrance, each with its own strengths.
Chicken nugget soup
Ingredients: two chicken legs, six pieces of mushrooms, four ounces of ham and two pieces of ginger.
seasoning: one tablespoon of wine, salt as appropriate. Method: Cut the chicken leg into pieces, blanch it in Sichuan to remove the blood, take it out and rinse it, put it in a stew, add seven bowls of boiling water and pour a tablespoon of wine. The ham is cooked first, then sliced and put in, and then steamed with soaked mushrooms and ginger slices. After 4 minutes, remove the ginger slices and take them out. Add salt to taste and serve. Important note: because ham has salty taste, whether to add salt or not, you should try it carefully to avoid being too salty. Large mushrooms can be cut in half and then put in, while small mushrooms can be used whole.