material
Half a chicken, proper amount of salt, proper amount of raw flour, proper amount of cooking wine and proper amount of soy sauce.
working methods
1. Wash and chop the chicken, add proper amount of salt, cornmeal, cooking wine and light soy sauce for 2 hours.
2. Steam 15 minutes.
Nourishing steamed chicken
Chicken has the functions of warming the middle warmer, benefiting qi and filling the marrow, and can achieve the purpose of invigorating qi and strengthening the spleen with American ginseng. As a daily tonic, it is simple and easy to make.
material
500g of chicken, 0/0g of American ginseng/kloc-0, 50g of pilose antler/kloc-0, 50g of gordon euryales, 0/0g of white lentils/kloc-0, 0g of Chinese yam slices/kloc-0, 0g of medlar/kloc-0, 5g of ginger, 20 pieces of Chinese dates.
working methods
First, soak American ginseng, pilose antler, Euryale ferox, white lentils, Chinese yam slices and medlar in warm water for a while until they are soft.
Cut chicken into pieces, washing, soaking in cold water, and removing blood; Wash ginger and cut into large pieces for later use.
Put jujube in a small pot and steam it in a pressure cooker for 10 minute.
Take out the chicken pieces and put them into a small pot, and code them with soaked American ginseng, velvet antler, Gordon Euryale seeds, white lentils, Chinese yam slices, medlar and jujube. Pour clean water and steam in a pressure cooker for 40 minutes.
steamed chicken with straw mushrooms
material
Ingredients: 600g chicken,
Accessories: straw mushroom 25g,
Seasoning: salt 5g, starch (pea) 25g, yellow wine 20g, soy sauce 25g, sugar 15g, onion 50g, ginger 25g and chicken oil 50g.
working methods
1. Put the straw mushroom into a bowl, pour in warm water (not too much water), cover it tightly with a plate, take it out after the straw mushroom is soaked, and leave the original soup in the bowl for clarification. Then wash the straw mushroom in a warm water basin, remove the root pedicle, tear off the epidermis, rinse it with clear water several times, wash off the sediment and put it in a bowl for later use.
2. Cut the chickens into pieces with a square of 4cm, put them in a pot, add straw mushroom, clarified straw mushroom soup, refined salt, soy sauce, Shaoxing wine, white sugar, cooked chicken oil, wet starch, sliced onion and ginger, mix well, steam them in a drawer for about 20 minutes, take them out, remove the sliced onion and ginger, and put them in a plate.