major constituent

Old hen | 1

supplementary materials

Hericium erinaceus | Erhua, Dictyophora dictyophora | appropriate amount, Cordyceps sinensis | appropriate amount, lotus seed | appropriate amount, Coprinus comatus | appropriate amount.

Appropriate amount of onion, 3 slices of ginger, 2 tablespoons of cooking wine and a little salt.

practice

1. Hericium erinaceus should be soaked three hours in advance, and it is best to use rice washing water. After the mushroom body expands, squeeze it repeatedly, rinse it with clear water, and change the water frequently to remove the yellow impurities of Hericium erinaceus.

2. soak dictyophora in salt water. After swelling slightly, the white impurities on the surface of Dictyophora dictyophora were removed. Be careful when peeling impurities, so as not to damage dictyophora.

3. Wash Cordyceps sinensis and lotus seeds with clear water and soak them for five minutes.

4. Wash Coprinus comatus and cut into pieces for later use.

5. Wash Hericium erinaceus, squeeze out water and tear it into small pieces; Dictyophora edulis, cut into sections.

6. Buy fresh chicken and freeze it for three hours. After thawing naturally, clean it and tear off the skin on the neck of the chicken. There are many bacteria in this part, so you can throw away the excess oil on the chicken, so that the chicken soup will be more refreshing.

7. In order to ensure that the stew is cool but not turbid, fresh and odorless, it is necessary to release the whole chicken first. It is not advisable to cook the whole chicken in cold water. It is best to cook the whole chicken in warm water, add some cooking wine and cook for another seven to eight minutes. In the process of cooking, turn the whole chicken at the right time.

8. After the flying water is over, the meat pieces should be washed with cold water immediately, and then stewed in a casserole. At the same time, auxiliary materials such as Hericium erinaceus, Dictyophora dictyophora and Cordyceps are added.

9. It is best to cook chicken soup in a casserole, add ginger slices, and cook after the onion festival 10 minutes. After skimming the white floating end with a spoon, turn to a small fire, and the boiling degree should be controlled in a seemingly open state. 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.

10. After boiling for one or two hours, add Coprinus comatus and Dictyophora, and continue stewing. Add salt and other condiments when the soup is almost ready. 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.

Freeze the fresh chicken before stewing. After you buy it, you should put it in the freezer for about 3 hours, and then take it out to thaw the soup. 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.

Keep the chicken intact. Chicken in chicken soup should not be chopped, so that minced meat and bone residue will not affect the taste, and the loss of chicken flavor can be reduced. The most important thing about chicken is tender!

Scalding any meat with warm water Before stewing the soup, the main ingredients should be scalded with boiling water, which not only can remove the raw smell, but also is a process of thoroughly cleaning the meat, which can make the stew clear but not muddy, fresh and fragrant without peculiar smell. This process is called flying water. If it is cold water cook the meat, from cold water to boiling, the nutrition of meat will be seriously lost. It's best to put the pot in warm water, then cook for seven to eight minutes, and turn the chicken in time during the cooking.

Stewed chicken soup in cold water is best cooked in cold water. With the gradual increase of water temperature, raw materials will fully release nutrients, and raw materials with the same temperature as water can cook better.

Small fire casserole stew chicken soup is mainly to drink its soup, followed by eating its meat, so it is not recommended to stew soup in a pressure cooker. Nutrients need to be heated slowly with a small fire for a long time, but the cooking time in the pressure cooker is short, and the ideal effect can not be achieved.

When adding salt to make chicken soup before cooking, if you add salt 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.