Cordyceps flowers and the nutritional composition of cordyceps is very similar to cordyceps, often people take the cordyceps flowers as a substitute for cordyceps, from the price of cordyceps, the price of cordyceps flowers can be cheaper than cordyceps much cheaper, cordyceps flowers are very nourishing, edible methods, stewed soup and stir-fried vegetables are delicious, my favorite is to make soup, chicken soup ribs soup, stewed when a handful of cordyceps flowers, the finished product is fresh and delicious, autumn and winter can drink more of this kind of nourishing! The most important thing to remember is that you can drink more of this kind of soup in the fall and winter.

Cordyceps Flower Chicken Soup

Materials: one chicken, fresh cordyceps flowers, salt, ginger.

Steps:

1, a chicken, remove the chicken butt, chicken feet can also be removed.

2, the ingredients do not need to prepare a lot, a few slices of ginger, a few red dates can be, ginger can choose the old ginger, washed and peeled and then used.

3, add cold water to the cooking pot, put the clean chicken in, blanch on high heat and boil, so that both the removal of chicken filth, but also to the chicken fishy, so that the stew does not need to put the wine.

4, blanched chicken out, rinse with warm water, put into the stew pot, re-add a few clean pieces of ginger, high heat boil after continue to cook for 15 minutes, and then turn to small fire to cook for an hour.

5, the last 20 minutes to the Cordyceps flowers and red dates clean, fresh Cordyceps flowers can be rinsed with water, picking off impurities, red dates with small red dates can be.

6, the washed jujubes and Cordyceps flowers added to the chicken soup, continue to cook on a small fire for twenty minutes.

7, the last only need to add a little salt seasoning can be, drink while hot, fresh and delicious.

Tips:

Chicken soup to be fresh, be sure to choose the chicken killed, frozen chicken stewed out of the flavor is certainly not as fresh as the killed;

Stew chicken soup before the chicken to blanch? This depends on the quality of the chicken, if it is an authentic valley-fed local chicken, you can take it directly to the stew, halfway with a spoon to skim off the froth on it, if it is an ordinary market-bought chicken, you need to blanch it before stewing, so that the stewed chicken soup will be refreshing.