One: the practice of stewing chicken soup

If it is stewed chicken soup, don't be too greasy, pay attention to light, and other flavors should not overshadow the flavor of chicken soup itself. Therefore, don't let go of the strong seasoning.

Consider placing the following attachments:

400g of sea cucumber, 25g of ham slices, 50g of mushrooms, 50g of bamboo shoots, 500g of chicken bones and 250g of small ribs.

Accessories:

6 g of refined salt, 35 g of cooking wine, 0/0 g of onion/kloc, 0/0 g of ginger/kloc, 5 g of monosodium glutamate and 0/000 g of broth/kloc.

That's all. If there are too many auxiliary materials, it will take away the original flavor of chicken soup.

Attach the method of stewed chicken and ginseng soup:

Main ingredients:

400g of sea cucumber, 0/500g of broiler/kloc-,25g of ham slices, 50g of mushrooms, 50g of bamboo shoots, 500g of chicken bones and 250g of small ribs.

Accessories:

6 g of refined salt, 35 g of cooking wine, 0/0 g of onion/kloc, 0/0 g of ginger/kloc, 5 g of monosodium glutamate and 0/000 g of broth/kloc.

Method:

① Wash the prepared sea cucumber, blanch it with boiling water and take it out.

(2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood.

(3) The mushrooms are pedicled and the sediment is washed for later use.

(4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve.

Two: the practice of thick soup

There are many kinds of thick soup, such as mushroom thick soup, cream thick soup, three fresh thick soup and so on.

Making thick soup is different from making chicken soup, and it pays attention to its rich flavor, which is contrary to the poverty of chicken soup.

Thick soup pays attention to thick and rich, pays attention to materials, and follows the ancient method. As the saying goes, "no chicken is not fresh, no duck is not fragrant, no belly is not white, no hoof is not sticky." So the main ingredient is beef, which makes the soup richer.

The following ingredients can be considered:

Base material 1, main materials: sea cucumber, pigeon eggs and shrimp.

1, soup: milk soup [old hen, 6 white ducks, 2 trotters, 6 pigs, 8 kg bones, 4 kg beef]

2. Wash the sea cucumber, boneless and degreased the chicken leg, and cut it into 1.5cm cubes for later use. Cook pigeon eggs and peel it.

3. Remove the raw materials and drain, put the oil on the fire, and add the onion and ginger to stir fry. Boil the milk soup, add salt, monosodium glutamate and pepper, take out ginger and add three fresh powders to thicken it.

Features of soup: This kind of soup is salty and delicious, and the soup is rich in flavor. In addition, sea cucumber can tonify kidney and replenish essence, nourish blood and moisten dryness, chicken can nourish collapse, and pigeon eggs can invigorate qi. It's autumn, and it's really a good tonic.

Thank you!