Braised chicken with cuttlefish?
Ingredients: 700g of chicken, 0/00g of dried cuttlefish/kloc-,2 slices of ginger, 6 mushrooms and proper amount of salt. Practice: 1. Rinse dried cuttlefish and soak it overnight. 2. Drain the soaked cuttlefish and cut it into pieces with an oblique knife. 3. Wash the chicken and chop it into small pieces; Soak the mushrooms in advance, remove the pedicels and wash them; Peel and slice ginger. 4. Put the chicken in a cold water pot, without covering the pot cover, and boil over high heat. 5. Turn to medium heat and continue cooking for 5 minutes until the chicken spits out all the blood. 5 Remove the chicken, rinse and drain. 6. Put all the ingredients into the soup pot, add 2000 ml of clear water, cover the pot cover, boil over medium heat, then turn to low heat and continue to cook for 1.5 hours. When the soup is cooked, open the pot cover and season with refined salt.
Shuanglian cuttlefish soup
Ingredients: lotus root 1 kg, lotus seed 1 bar, peanut 1 bar, dried cuttlefish 1-2 pieces, 8 pieces of pork belly with skin, 20 pieces of medlar, 3 pieces of ginger, and carrot 1 piece.
Practice: First, we soak dried cuttlefish, peanuts and lotus seeds in cold water for soaking, and we must soak them one hour in advance. Don't remove the bones of cuttlefish, we can stew the bones together when stewing. Cut the lotus root into sections, then stew all the raw materials together in a cold water pot, and take out the cuttlefish bone after taking out the pot.
Braised cuttlefish with sand bone soup
Materials?
500 grams of sand bone
4 slices of ginger
2 dried cuttlefish
Proper amount of coix seed
Yaozhu right amount
Put the right amount of salt in the soup.
How to cook dried cuttlefish with sand bone soup?
Clean the sand bones, blanch them in boiling water, and cool them once or twice.
Boil the coix seed and dried cuttlefish first, and then put the bones and scallops.
Boil for 50 minutes on medium heat, put salt and turn off the heat. Delicious soup is out of the pot.
This time, a few yaozhu were put to enhance the flavor of the soup.