For our national breakfast bean curd, our inherent concept is the soup marinade with fungus, dried rice, ground mushrooms and egg flowers. With the pursuit of better taste of different foods, we can of course change the ingredients of the soup marinade according to our own tastes.

Now I'm going to make chicken soup and shredded chicken soup. I hope my practice can help you!

First of all, prepare the ingredients: I bought a chicken rack, chicken breast with 5 yuan money, a handful of fungus, a handful of day lily and a small handful of dried seaweed.

Go home and wash the chicken rack and blanch it in hot water to remove the smell.

Wash chicken breast, cut into large pieces and wash for later use.

Put water in the pot, add chicken rack and chicken breast, cover the pot, and start cooking chicken soup on high fire.

Soak the fungus in water, and then prepare some dried day lilies. Day lilies are called A Girl Without Sorrow, and they will be happy after eating, so we always keep some at home. When cooking soup, we put some in it, and soak some dried sea lilies in warm water, which will make the salty and fragrant of the dried sea lilies more fresh.

There are still some crab mushrooms at home. Take them out, wash them and cut them into pieces for later use.

Shred the soaked auricularia, dice the day lily, squeeze the dried seaweed out and chop a few knives.

After the chicken soup is cooked, remove the chicken breast and let it cool slightly.

Beat the chicken breast with a rolling pin, and the chicken breast will be broken. Tear it into strips by hand according to the chicken grain. Heat the chicken soup in the pot again, pour in shredded chicken and cook again, add shredded auricularia, diced day lily, chopped dried seaweed, pour in crab mushroom, cover the pot and start cooking. Boil until it boils. Turn down the fire for a while, and let the taste of the ingredients slowly blend into the soup.

The process of cooking is very enjoyable. It's really a sense of accomplishment to watch a pile of ingredients turn into food that can be served on the table under your own operation. It's really amazing to watch a pot of different ingredients roll and merge and become delicious.

Boil until the ingredients in the pot are soft and soft. Pour a few spoonfuls of water starch into the soup and push it with a spoon. Slowly, the soup becomes sticky, turn off the fire and put it into a bowl.

I scooped a spoonful, blew it, and took a sip. It was really fresh! A delicious taste that has never been tasted, a fusion of delicious taste, really delicious!

But there is also a failure-crab mushroom, crab mushroom has a very strong unique taste, can not be integrated into the soup.

So don't put the ingredients in the wrong place when cooking, change to Pleurotus ostreatus!