Stewed chicken soup with coconut
Ingredients: chicken 1 piece, coconut 1 piece, one quarter peel, and proper amount of salt.
Practice:
1. Wash the coconut meat and cut it into small pieces.
2. The chicken (killed) is well washed and dried, cut into large pieces and drained.
3. soak the peel in hot water for a while, scrape off the pulp and wash it.
4. Keep a proper amount of clear water boiling, add chicken, coconut meat and peel to boil, then simmer it for three hours, and then season it with salt.
Efficacy: Coconut chicken soup tastes delicious and sweet, which is good for the stomach.
Ingredients: two corns, two carrots and an old hen.
Practice: Corn and carrots are cut into pieces of about 10 cm, and the skin of the old hen should be completely removed. Put these materials together with ginger, first put the wine on high fire, then put it on high fire for 20 minutes, then stew it on low fire for two hours, and finally put salt on it.
This soup is attractive in color and has no greasy feeling of chicken soup at all. It can be drunk in summer.
Stewed chicken with ginseng
Ingredients: chicken100g, ginseng10g, pilose antler 3g.
Production: Take chicken breast or chicken leg, wash, peel and dice. Slice the ginseng, put it in a stew together with the deer antler slices and chicken pieces, add appropriate amount of boiling water, cover the stew, and simmer for 3 hours with water separated by slow fire for seasoning. Efficacy: greatly replenish vitality, warm kidney and strengthen yang.
Huaiqi stewed mutton
Ingredients: 600g of clean mutton, 50g of yam, 0g of medlar15g, 20g of longan15g, 20g of horseshoe meat, 7g of ginger and onion, 0g of Shaoxing wine15g, and 7g of refined salt.
Production: Soak the yam in clear water, wash the wolfberry fruit, cut each horseshoe meat in half, blanch it slightly with boiling water, cut the mutton into pieces, add ginger and onion in boiling water and roll it twice. Put the oil into the pot, add the mutton and stir well, splash the ginger wine and stir well, then roll it with boiling water. Put mutton, horseshoe meat, Chinese yam, medlar and longan meat into a soup pot, add boiling water1500g, and stew with Shaoxing wine, monosodium glutamate and refined salt for 3 hours. Efficacy: tonify and strengthen the body, tonify without dryness.
Zhusun hen soup
This is really a simple dish, as long as the raw materials are good enough-a real old hen raised in the soil, and not more than three pounds.
Remove the hair, remove the internal organs, remove the chicken's buttocks and wash the back of the chicken. First, boil it in boiling water, soak the old hen in boiling water to remove the bloody smell, take it out and rinse it.
Fill the casserole with water at one time, add the old hen, add a piece of ginger and a spoonful of cooking wine, first boil it with high fire, and then stew it slowly with low fire. When stewing chicken, in order to prevent the soup from overflowing, you can put two bamboo chopsticks on the casserole and cover the pot. About three hours later, the chicken soup was golden yellow. At this time, you can cut the bamboo fungus that has been soaked in water, put it into the chicken soup, and stew it. After the bamboo fungus has fully infiltrated the flavor of the chicken soup, add salt according to your personal taste, turn off the fire, sprinkle a little chopped green onion to enhance the fragrance, and serve.
Key points: don't break the chicken skin when you blanch the chicken; Dictyophora sinensis should be soaked for a while to remove the strange smell. Don't put too much Dictyophora sinensis, otherwise it will take away the flavor of chicken soup. If the old hen has a lot of oil in her stomach, dig it out and throw it away, especially in summer for people who like light food.