First, you have to cook chicken soup.
Then prepare seafood soup materials. Tricholoma matsutake (you really can't see much to sell in Beijing), crabs and clams. If you have money, you can buy live seafood, squid and oysters. Hotels don't usually do this. They use fish balls, fish tofu and other products instead.
In fact, seafood soup is easy to make. Blanch the crab in water with ginger, onion and garlic cooking wine. Cut off the claws after cooking. The clams spit sand first (soak in salt water for a while), wash them and cook them.
Put the chicken soup into the pot, relax and simmer for a while, then add the crab claws, clams, fish tofu and other materials. Simmer for a while. You can drink it with salt.
Some restaurants use chicken essence monosodium glutamate instead of chicken soup. With so much seasoning, of course you think it's delicious.
I have worked in a restaurant, so don't think how good the food is. Doing it at home is the healthiest! I went to work in a restaurant and learned a lot of good dishes ~ ~ ~ I will communicate more later ~ ~ ~ Hehe ~ ~ ~
Chicken matsutake soup
Open classification: gourmet
Chicken 1
Tricholoma matsutake 100g
2 slices of ginger
Zanthoxylum bungeanum 10
Cooking wine, pepper, green onions, a little each.
First, clean the chicken, cut into pieces, then put it in a boiling pot to boil water, remove the blood from the chicken, and clean it for later use.
Wash fresh Tricholoma matsutake for later use.
Heat the pot, add lard, stir-fry the chicken pieces until the skin of the chicken pieces turns yellow, add water, ginger slices, cooking wine, pepper, scallion and pepper (about 10 slices), boil over high fire, skim the floating foam, add Tricholoma matsutake, stew over low fire until the skin turns yellow, and add a little salt to taste.
skill
When stewing with low fire, add enough water at one time, and add water halfway to remove the aroma of Tricholoma matsutake. It's best to stew in a casserole.
Bamboo tube ginseng pine mushroom soup
Open classification: diet, life, cooking, recipes.
Materials:
2 ginseng, 5 Tricholoma matsutake, 3 cauliflower, chicken oil 1 slice, 4 cups of water, sesame oil 1 tablespoon, 2 tablespoons of starch water and a little refined salt.
Cooking method:
Wash and slice ginseng for later use. Peel and slice Tricholoma matsutake. Wash the cauliflower, cut it in half and blanch it in boiling water. Dissolve chicken oil in clear water. Put some sesame oil in the pot. After the wok is boiled, add water and stir-fry ginseng and Tricholoma matsutake until cooked. Pour in chicken oil and water and cook over high heat. Season with a little starch water and refined salt after cooking. Fill the bamboo tube with soup and add the cauliflower. Finally, put the bamboo tube into boiling water and heat it, and you can drink it.
Comments | 5 0
Report | August 25th, 200817:10 | dianxia5727 | Level 4
Ingredients: Tricholoma matsutake 30g ribs 500g lotus root 2 knots.
Seasoning: onion, ginger, 3 pieces of pepper, 10 salt.
The practice of pine mushroom lotus root ribs soup;
1. After the Tricholoma matsutake is soaked, filter the soaked water for later use.
2. Wash the ribs and cut them into small pieces. Pour water into the pot, bring to a boil, add ribs and cook for 5 minutes. Take it out after the surface changes color. After peeling and washing lotus root, cut it into hob blocks. Wash the green onions and cut into sections. Wash and slice ginger.
3. Pour the water soaked with Tricholoma matsutake into the casserole and add enough water again. After the fire boils, add the ribs, shallots, ginger and pepper, and cover with low heat 1 hour.
4. Add lotus root pieces, cover and continue to stew for 20 minutes. Add a little salt to taste before eating.
Tips:
* * Tricholoma matsutake can be replaced by any mushroom. If not, it doesn't matter to omit this thing. It is also delicious to make lotus root ribs soup directly.
* * Go to the market to buy lotus roots and ask the waiter to recommend lotus roots suitable for stewing.
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Ingredients of bamboo tube ginseng matsutake soup;
2 sea cucumbers, 5 Tricholoma matsutake, 3 green stalks, chicken oil 1 slice, 4 cups of water, sesame oil 1 tablespoon, 2 tablespoons of starch water and a little refined salt.
The preparation method of bamboo tube ginseng matsutake soup;
Wash and slice ginseng for later use. Peel and slice Tricholoma matsutake. Wash the cauliflower, cut it in half and blanch it in boiling water. Dissolve chicken oil in clear water. Put some sesame oil in the pot. After the wok is boiled, add water and stir-fry ginseng and Tricholoma matsutake until cooked. Pour in chicken oil and water and cook over high heat. Season with a little starch water and refined salt after cooking. Fill the bamboo tube with soup and add the cauliflower. Finally, put the bamboo tube into boiling water and heat it, and you can drink it.