Composition: 1. Sliced abalone (you can buy it in ginseng antler shop, and a pack is about 12 yuan 80 cents). 2. Half an old chicken (you can let the butcher shop peel and degrease first), or you can use shredded bamboo chicken (there is a lot of chewing gum). 3. A few mushrooms. 4. a little ginger 5. A little salt.

Practice: 1. Wash and slice abalone (without soaking) 2. Soak the mushrooms until they are soft. Wash the old chicken and scald it in Sichuan. Boil another pot of water, add all the ingredients when the water boils, and then turn to low heat for 3~4 hours, until the abalone slices become soft and tasty. Add salt before serving.

Second, black-bone chicken soup.

Folk prescription/formula: throw a black-bone chicken, preferably a live chicken, into the classroom and gut it (if there is no live chicken, you can also buy a slaughtered one). Use 20g of Astragalus, 20g of Angelica sinensis 15g, 20g of Adenophora, 20g of Ophiopogon japonicus 10g, five thick slices of ginger, nine big red dates, a little salt, and appropriate amount of yellow wine, and boil it in clear water. Cook it again, bring it to a boil, simmer for 2 hours, then add a little chopped green onion and stir well. This soup is most suitable for women, especially after delivery, especially for hemorrhagic diseases. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. There is probably no need to put some American ginseng, big red dates, ginger and the like. The key lies in the method/decision of making soup. Drink a small bowl every morning and evening for half a year to cure the disease and strengthen the body.

The general method/key of making soup: the most important thing in making soup is the original flavor, and don't add seasonings at will. Take broth as an example. Before making soup, it is best to cook the meat with boiling water, remove the fishy smell and simmer it in the pot. After the soup is stewed, add salt, ginger, onion and other items, and add vegetables to polish. Finally, add coriander and the like when cooking to keep the taste fresh.

Third, coconut chicken soup.

Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.

Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash and dry the chicken (kill it), cut it into large pieces and drain it. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water to boil, add chicken, coconut meat and peel to boil, then simmer for three hours, and then add salt to taste. ?

Fourth, mushroom chicken soup.

Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Method: Wash the chicken, cut it into large pieces, blanch it, rinse it, and put it in a stew pot. Soak the red dates for 10 minute, soak the mushrooms until soft and pedicled, then put them in a stew pot with ginger slices, pour a tablespoon of wine, add boiling water until all the materials are covered, steam them in an electric rice cooker or steamer for 40 minutes, and season with oil and salt.

Key points: Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. You can also steam it with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking.