Practice of crock chicken soup:
Native chicken: A kind of wild domestic chicken in rural areas of Jianghan Plain. Without artificial feed, taxes in rural areas are very heavy, and people can't eat enough. How can they have spare money to buy chicken feed? This year's new chickens, according to the normal growth law, weigh about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas is too heavy, the meat is beautiful, and the fire is blocked.
Can: It is the kind of coarse porcelain jar (jar) that looks like an alcoholic's wine bottle, with a rough appearance and a glazed inner container. For example, my crock has been used for more than ten years, because there are cracks and several iron rings outside. The longer you use the pot, the more delicious the chicken soup will be. It's a pity that this pot was broken by my son with a poker.
Bansu: Fresh Bansu, peeled, washed and drained.
Add 1/2 clear water to the crock pot, put the chicken in cold water in turn, and then fry the millet (optional). Authentic crock chicken soup doesn't need any seasoning. Put it in the kitchen burning firewood, surround the crock with embers and stew it slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes.
You can put some ginger appropriately, and you can put some salt if you like big taste. However, if it is an authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt.
Chicken soup; Inspirational nonsense
Stewed chicken soup with coconut
Ingredients: 1 chicken, 1 coconut, 1/4 peels, and proper amount of salt.
Exercise:
1. Wash coconut meat and cut it into small pieces.
2. Chicken (after slaughter) has been eviscerated, washed, dried, chopped and drained.
3. soak the peel in hot water for a while, scrape off the pulp and wash it.
4. Boil a proper amount of water, add chicken, coconut and peel, and stew for three hours. Season with salt and drink.
Efficacy: Coconut chicken soup is delicious and sweet, which is good for the stomach.
Mushroom chicken soup
Materials:
Half a chicken, eight mushrooms, ten red dates and two pieces of ginger.
Seasoning:
A spoonful of wine and a teaspoon of salt.
Method:
Wash the chicken, cut it into pieces, blanch it, rinse it, and then put it in a stew pot.
Soak the red dates for 10 minute, soak the mushrooms until soft, remove the pedicels, put them in a stew pot with ginger slices, and pour a spoonful of wine.
Add boiling water to cover all ingredients, steam in a rice cooker or steamer for 40 minutes, and then season with oil and salt.
Important note:
Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich flavor, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes.
It can also be steamed with chicken legs. At least half a chicken is suitable for stew. Broilers are tasteless and not suitable for long-term cooking.
Chicken soup; Inspirational nonsense
1. One black-bone chicken, several pieces of ginseng, several pieces of red dates and one piece of ginger.
Wash the ingredients and throw them into the pot 1.5 hours or 2 hours.
You won't forget to put salt, will you? If the chicken has no oil, you must put some oil in it.
2. Black-bone chicken with angelica, astragalus, black beans, chicken juice, prepared rehmannia root (soaked to remove sand) and red dates. Put it in your arms and cook it with slow fire for 3 hours. After eating the soup, eat all the residue. This soup can regulate menstruation (treat dysmenorrhea) and nourish the skin. Take it once a month. 10 years later, you will look 5 years younger.
Steamed chicken soup
Materials:
Half a chicken, four or two hams, a fresh bamboo shoot and five mushrooms.
Seasoning:
A tablespoon of wine, 1/4 teaspoons of salt and a little pepper.
Method:
Wash the chicken, cut into pieces, blanch it with blood, wash it and put it in the pot.
Cook the ham first, remove some salty taste, cut it into thin slices, put it on the chicken, peel the fresh bamboo shoots, cut them into strips and put them in.
After the mushroom is pedicled, divide all the ingredients in two, add a tablespoon of wine, boil all the ingredients with boiling water, and then steam in a steamer or rice cooker for 50 minutes.
After taking out, add other seasonings and mix well to serve.
Important note:
The steamer is a ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing stew pot and elastic wok. Sometimes you can use an ordinary saucepan instead.
This Dojo must be steamed with water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.
Kouhuan decoction
Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzard (2 pieces), shiitake mushrooms (or fresh shiitake mushrooms) (125g), squid (/kloc-0).
Methods: 1. Chop the chicken into minced meat, moisten it with water chestnut and salt, and make 10 meatballs. Chop fish and pork into minced meat, add salt, pepper, sesame oil and dried water chestnut, and make 10 balls each. Chicken gizzards, sea cucumbers and squid are cut into 10 pieces, and the small mushrooms are washed and sent to old terrier. Put these raw materials together.
Steamed and served, poured into a large soup bowl, boiled with chicken soup (1250g), and served in the original soup pot. This soup is bright in color and delicious.
Golden hook chicken feet soup
Materials:
Half a catty of bean sprouts, one catty of chicken feet and two slices of ginger.
Seasoning:
A spoonful of wine and a teaspoon of salt.
Method:
Wash chicken feet, chop off sharp corners first, cut each chicken into two pieces, blanch with Sichuan food first, then cook with clear water, pour in a tablespoon of wine and stew with ginger slices for 20 minutes.
Add bean sprouts, stew for 10 minute, season with salt, take out ginger slices, and turn on high heat.
Important note:
This soup can also be steamed, but the chicken feet should be steamed until soft, and then bean sprouts should be added to prevent the bean sprouts from being too rotten.
Chicken feet should buy chicken feet. The meat layer is thick, the chicken feet are too thin, and there are few edible parts. Cutting off the claw tip can avoid being stuck by the claw tip.
Mustard chicken soup
Materials:
Half a chicken or two drumsticks, a mustard heart and two pieces of ginger.
Seasoning:
A spoonful of wine and a teaspoon of salt.
Method:
Chop the chicken pieces, blanch to remove blood, rinse the foam, drain the water, add two pieces of ginger and a spoonful of wine to boil, and then stew for 15 minutes.
Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, blanch it in boiling water, and pour water immediately after taking it out.
Boil mustard in chicken soup 15 minutes. Season with salt and serve.
Important note:
Half a chicken or drumstick is better than half a native chicken.
Scallops are scalded first and then burned, which can remove some bitterness and keep green.
You can also cook mustard directly in chicken soup, but the color will turn yellow. However, vegetables are rich in flavor and fragrance, and each has its own advantages.
Sliced chicken soup
Materials:
Two chicken legs, six mushrooms, four or two hams and two slices of ginger.
Seasoning:
A spoonful of wine, with salt.
Method:
Cut the chicken leg into pieces, blanch it in blood, take it out and rinse it, put it in a saucepan, add seven bowls of boiling water and pour in a tablespoon of wine.
Cook the ham, slice it, and steam it with soaked mushrooms and ginger slices.
After 40 minutes, take out the ginger slices and eat them. Season with salt and serve.
Important note:
Because ham is salty, whether it is salted or not, try it in moderation to avoid being too salty.
Large mushrooms can be cut in half and put in, while small mushrooms can be used whole.
Zhao Jianfeng soup
Materials:
Twelve chicken feet, one or two bamboo shoots and two slices of ginger.
Seasoning:
A tablespoon of wine and half a teaspoon of salt.
Exercise:
Cut off the tip of the chicken feet, cut them into two pieces, blanch them, remove the blood, rinse them and put them in a stew pot.
Soak the pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a saucepan, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes.
Season with oil and salt when eating.
Important note:
Chicken feet: the chicken feet are thicker, the native chicken is thinner, and the chicken feet are thinner, which is not very delicious.
You can cook it directly with fire.
Chicken Yuner decoction
Materials:
A chicken breast, six tremella and half a bamboo shoot.
Seasoning:
Half a tablespoon of wine, half an egg white, half a teaspoon of salt and a teaspoon of white powder.
Five bowls of soup, one teaspoon of salt, one tablespoon of black vinegar, four tablespoons of white powder and a little sesame oil.
Method:
Shred chicken breast, add seasoning □ marinate 10 minute, soak tremella in Kamikiri shreds, cook bamboo shoots and shred.
Put tremella into the soup, cook shredded bamboo shoots, and add salt to thicken.
Boil shredded chicken, turn off the heat when tender, pour vinegar and a little sesame oil, and serve.
Important note:
Cut the shredded chicken along the wire so that it won't shrink when cooked.
Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula.
Thicken and add shredded chicken. The shredded chicken is tender. To avoid sticking to the pot, put a little soup in the bowl and then shred the chicken.
Chicken and corn soup
Materials:
Half a piece of chicken breast and a jar of jade sauce.
Seasoning:
Two egg whites, half a glass of water, 1/4 teaspoons of salt and half a tablespoon of wine.
Five bowls of soup, three tablespoons of corn flour and one teaspoon of salt.
Method:
Scrape the chicken breast with a knife, mix in the seasoning and mix well to make chicken paste.
Boil the stock, add corn sauce, boil, season and thicken.
Slowly pour in the chopped chicken, float and boil, then turn off the heat.
Important note:
This kind of soup eaten in western food is thickened with corn flour, not white powder, which will not reflux and cause sediment decomposition. & lt