Lycium barbarum L. is a nourishing medicinal material with a sweet taste. Has the effects of nourishing liver and kidney, and benefiting the mind. Adding it to chicken soup can increase the nutritional value of chicken soup, but it has no effect on the taste of chicken soup itself. At the same time, Lycium barbarum is bright in color and red. Adding it to chicken soup can add color to chicken soup and make it look more appetizing.

2, red dates

Jujube is sweet and warm, and has the effects of tonifying the middle energizer, nourishing blood and calming the nerves. Adding chicken soup can increase the warming effect of chicken soup and improve the overall medicinal diet effect. Moreover, jujube soup can increase the flavor of chicken soup, add a little sweetness to chicken soup, and play a certain role in relieving boredom, so jujube is also a better ingredient.

3. Chinese yam

Yam is a kind of food with the same origin of medicine and food, which has certain effects of invigorating spleen and stomach, promoting fluid production and benefiting lung, tonifying kidney and astringent essence. Adding yam to chicken soup can not only supplement the nutritional value, but also be very delicious, so it can also increase the flavor of chicken soup.

Extended data:

You should cook chicken soup in a casserole instead of an iron pot. Because the iron pot will bring the rust smell into the chicken soup, it is not as good as the casserole to gather the umami flavor and increase the delicious taste. The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious.

Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol. You can add some oil-absorbing foods such as melon and mushrooms to cook together, which can reduce the absorption of cholesterol.

In a sense, the time of putting salt can dominate the taste of chicken soup. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react with the chicken and lock the protein in the chicken, so that the soup is light and the meat is not rotten.

After the chicken soup is stewed, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all there, but also the chicken soup is more delicious. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.

People's Daily Online-Is chicken soup nutritious? Cooking chicken soup pays attention to tricks