Many people blanch chicken soup before cooking, but some people don't. Then, before stewing chicken soup, do you need to put the chicken in water and blanch it? In fact, different people have different views on everything. I think the chicken should be blanched in water before stewing the chicken soup. The reason is that the blanching process can remove the blood from the chicken, making the stewed chicken soup clearer and without blood foam. Let's share with friends the practice of stewing Tricholoma matsutake with chicken.
Stewed Tricholoma matsutake with chicken
Ingredients: half a stupid chicken, 80g matsutake.
Supplementary ingredients: onion 10g, ginger 5g, cooking wine 1 spoon, soy sauce 1 spoon, salt 3g, vegetable oil 10mg, two parsley and one medlar.
Production process:
1. Wash Tricholoma matsutake several times first, thoroughly wash off the dust and sediment on the surface, then wring out the water and soak it in clear water.
2, the pot is ready to boil water, probably not more than the amount of chicken. In the process of boiling water, clean the chicken nuggets with tap water, throw a few slices of ginger in the pot after the water is boiled, add a spoonful of cooking wine to remove the fishy smell, then put the washed chicken nuggets in, and then take the chicken out after the water is boiled again.
3. Wash the wok, heat it to 70%, add the onion and ginger slices, stir-fry the flavor of the seasoning, pour the chicken pieces in water, add a spoonful of soy sauce, and stir-fry until the chicken changes color.
4. Move the fried chicken to the casserole, because the casserole has good heat preservation effect, and the stew is not only easy to cook, but also more fragrant. Add warm water to the casserole without ingredients, and pour in the water soaked with Tricholoma matsutake, because part of the fragrance of Tricholoma matsutake is dissolved in water.
5. Cover the lid, bring to a boil, and turn to low heat for stewing. About an hour or so, the chicken has been stewed almost soft. At this time, use chopsticks to clip out onions and ginger slices.
6. Pour in the soaked Tricholoma matsutake, because the meat of Tricholoma matsutake is thin and easy to soak, so put it later. After adding Tricholoma matsutake, continue to cook on medium heat for 10 minutes and turn off the heat.
7. Put the washed medlar in front of the pot, add a little salt to the parsley section, and then put it into the soup bowl to enjoy it beautifully.
This pot of soup is stewed with stupid chicken and pine mushrooms, and only onions, ginger, salt and a teaspoon of soy sauce are added. Although there is not much seasoning, the taste is still too fresh. The aroma of Tricholoma matsutake permeates the whole pot of soup, and the chicken is tender and smooth, with a faint aroma of Tricholoma matsutake, which is very delicious. In the cold winter, drink a bowl of fresh meat soup and warm up with nutritious pine mushroom soup, and the whole person will be fine in an instant. You can drink it often if you are weak at home.
Tips:
After washing Tricholoma matsutake, the water soaked in Tricholoma matsutake must not be thrown away, because a lot of aroma and nutrition of Tricholoma matsutake will dissolve in water. You must add enough water at a time before stewing, and you can't add water halfway. If you really see that the water is running out, add boiling water. Lycium barbarum should be put last, because it will lose its nutrition if heated for a long time.
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