Chicken soup practice Daquan, fresh chicken soup this way to do delicious!
Mushroom chicken soup
Materials:
Amount of cooking wine, a pinch of refined salt, a pinch of monosodium glutamate (MSG), an appropriate amount of ground chicken thighs, mushrooms, jujubes, a little ginger.
Practice:
1, soil chicken thighs washed and chopped small pieces, boiled after fishing; mushrooms softened, remove the tip, soften the red dates, ginger washed and patted loose.
2, all the materials into the casserole, pour wine, and then add the right amount of water, boil with a small fire stew 1 hour.
3, and then put fine salt and monosodium glutamate to taste.
4, a plate of flavorful chicken soup is ready.
Tips:
Don't add refined salt before the soup is cooked, so that the chicken is more tender and the soup is more delicious.
Fresh Tea Tree Mushroom Chicken Soup
Ingredients:
2 chicken thighs, 1 potato, 1 baby carrot, 8 tea tree mushrooms.
Seasoning:
A little salt, a little pepper.
Methods:
1. Wash the chicken thighs, boil them in hot water and set aside.
2. Potatoes, carrots cut into thick slices, tea tree mushrooms torn in half.
3. Take a soup pot and put 2000ML of water to boil.
4. Add in the other ingredients, except the mushrooms.
5. Cook on high heat for 20 minutes, reduce heat to low for 35 minutes.
6. Finally, add the tea tree mushrooms, and seasonings and cook for another 5 minutes.
Golden Needle and Fungus in Chicken Soup
Materials:
One chicken, one golden needle, 50 grams of fungus (dried), a handful (about 15 grams) of dried shiitake mushrooms, 6 ginger, 4 slices of green onion, 1 root of water, 8 bowls.
Practice:
1. Wash the bare chicken, chop it into large pieces, and boil it to remove the fishy odor.
2. Goldenseal and fungus first soaked in water for half an hour respectively; remove the hard stalks of goldenseal, washed and squeezed dry; fungus washed and de-tipped, torn into medium-sized pieces.
3. Mushrooms, rinsed with water, soaked until soft, cut in half; green onions, washed and cut into pieces.
4. Boil water, put chicken, mushrooms and ginger, martial arts fire to cook for 20 minutes, turn the fire to boil for an hour, and then into the golden broccoli and fungus boil half an hour, sprinkle green onion particles, and then under the salt seasoning can be eaten.
Tips Efficacy:
To replenish blood and blood, health and beauty, moisturize the skin to dispel spots, and tranquilize the mind to help sleep.
Particularly suitable for post-sickness, post-partum deficiency anemia, lack of milk, neurasthenia people drink, but should not be eaten during the cold and fever.
Chicken Soup with Green Papaya
Ingredients:
1 green papaya, half chicken, 3 slices of ginger, 8 bowls of water. 1/4 tablespoon white pepper, 1 tablespoon rice wine, a pinch of salt.
How to make:
1. Wash and peel the green papaya, cut in half and remove the seeds, and cut into cubes.
2. Chicken washed and chopped pieces, boiled water.
3. Boil water, add papaya, chicken, ginger and rice wine, cook on high heat for 20 minutes, turn down the heat and cook for one hour, season with salt and white pepper to taste.
Effects:
Calms the liver and stomach, enriches breasts and breast milk, lubricates the skin and strengthens the body.
Bamboo Shoots and Wild Mushroom Chicken Soup
Materials:
2.5 pounds of chicken, 100 grams of wild mushrooms, 150 grams of wild bamboo shoots, 20 grams of dried flowers, 30 grams of dried jujubes, a large piece of ginger, 50 grams of salad oil, salt, chicken essence, pepper, each in moderation
Practice:
1, fresh chicken, cleaned up after chopping into small pieces, wash in water, filter the water.
2, jujubes, yellow flowers soaked in warm water, ginger cut large pieces, asparagus wild mushrooms washed and sliced;
3, frying pan into a small amount of oil, high heat to eighty hot, down into the ginger slices fragrant;
4, until the oil temperature rises to ninety hot, down into the chicken, stir fry until the chicken breaks the life, and then add a small amount of cooking wine aroma;
5, the pot of chicken into the soup pot, add the right amount of water, cover the lid, large fire boil after changing to the minimum fire, slow cooking for 1 hour;
6, open the lid, will be the mountain bamboo shoots, wild mushrooms, jujubes, yellow flowers, etc. into the pot, add the right amount of salt, and then low-fire slow-cooking 30 minutes can be.
Durian shell stewed chicken
Materials:
Durian shell (hard shell inside the white pith part) appropriate amount, durian seeds a number of, soil chicken 1, astragalus 20g, angelica 10g, pepper, fennel, scallion, ginger.
Practice:
1, when making soup, use half a durian shell at a time. Cut off the white pith inside with a knife, make it into a dice and set aside.
2. Durian seeds are good, don't throw them away, they taste great. Use a knife to peel off the hard shell outside of the durian seeds and set aside. Cut the ground chicken into cubes, I used the crow's foot chicken, pepper seasoning ready.
3, the pot of oil, first throw them into the pan and stir fry, and then put the chicken pieces into the stir fry, and then put the fried chicken pieces into the side of the pot, the pot should be put in advance into the water, durian shells, durian seeds, astragalus, angelica, open fire and cook on.
4, do not put salt at the beginning, to be half an hour later is about to start the pot, put the right amount of salt, and then slightly stewed for a while, you can drink.
Chestnut Ginseng Chicken Soup
Materials:
Chicken (half), chestnuts (ten)
Ingredients:
Carrots (one), green onions (two), ginger (two) (a piece of patted a piece of sliced), American ginseng (8 grams), goji berries (20)
Seasoning:
Salt and pepper
Practice:
1, put water in the pot, cook the piece of ginger that is patted loose, when the water boils, blanch the chicken.
2, blanched chicken wash, add onion and ginger boil one hour.
3, fish out the onion ginger, seasoned with salt, pepper, put American ginseng chestnut continue to boil for an hour.
4, put carrots, wolfberries, half an hour can be.
5, according to their own preferences, put parsley, sesame oil, etc., do not put can be.
Angelica and bamboo fungus earth chicken soup
Materials:
Earth chicken (hen 1)
Ingredients:
Angelica (1 slice), bamboo fungus (appropriate amount), peanuts (appropriate amount), red dates (5), ginger (three slices), peppercorns (a few)
practice:
1, bought the chicken cut and washed, look at the chicken! oil much better.
2, too much oil, I took part of it out, this oil can be directly refined into chicken oil, eat noodles fried vegetables can be.
3, ready for the main ingredients.
4, chicken blanching once.
5, in order to make the soup clear enough, blanched chicken can be cleaned again, put all the ingredients and chicken into the crockpot.
6, add water not over the chicken.
7, bamboo fungus with clear water to soak, halfway can change the water a few times.
8, stewed chicken water boiled over high heat, small fire stew two hours, and then into the bamboo fungus stew half an hour is almost.
9, a bowl of warm soup in the cold winter.
Stewed chicken soup how to do delicious 6 strokes stewed delicious chicken soup
How to stew chicken soup tips stewed chicken soup how to do delicious:
1. choose chicken: many people like to buy the old chicken soup, but chicken soup is more nutritious, the taste is also better, which contains more protein, elasticity of the connective tissue is less, easier to be absorbed, and the stewed chicken soup is recommended to use a hen, so that The stewed soup is better to replenish the deficiency and nourish the health. And fresh chicken after slaughter is recommended to be placed in the refrigerator for 3,4 hours, and then take out the thawing, and then stew, because after the animal is killed, the body will appear a lot of toxins, bacteria will also be rapid reproduction, after freezing not only can be sterilized, but also can make the meat better, more flavorful and tender.
2. Blanching: Whether it is chicken or other meats before the stew is recommended to be put into the water blanching, so as to get rid of the fishy flavor, but also to make the soup clear and clean, look good without odor, blanching should pay attention to the warm water in the pot, about 7,8 minutes to cook, cooking the process to keep turning, and don't cover, or directly into the pot of boiling water, about blanching 3,4 minutes, absolutely! Do not cold water in the pot, otherwise it will lead to nutrient loss.
3. Cold water in the pot: after blanching started to stew, it is necessary to cold water in the pot, so that the ingredients follow the water temperature slowly become higher, so that the aroma and nutritional release thoroughly.
4. Fire: stewed chicken soup must be cooked on high heat for ten minutes, after boiling and then slowly simmer, so as to lock the soup's fresh flavor, and high-fire cooking must not open the lid, otherwise the chicken will run out of aroma, affecting the original flavor of the soup.
5. salt: salt time directly affect the taste of the soup, salt can not be put in too early, or cook for a long time and easy to chemical reaction of the meat, it should be almost cooked, put the salt, and then cook for ten minutes on high heat after the fire can be put into the salt do not stir, so as not to leave the taste of raw salt.
6. The choice of containers: many people will think that just use a pot stew chicken soup can be, but in fact, this is not the case, the general soup pots are made of aluminum, or enamel, casserole, but these are wide-mouthed, so it is easy to let the aroma float out, so it is recommended to use a narrow mouth and high body of the tile pot stew soup is the most appropriate.
Chicken soup practice book chicken soup how to do delicious:
Castor root stewed chicken practice: ready castor root, golden cherry seeds 50 grams each, cotton root, motherwort, roasted _ astragalus 30 grams each, hen 1, ginger, cooking wine, salt, and then clean the chicken after cutting into pieces, put into gauze wrapped, and chicken stewed and cooked, and then filtered out the dregs of the medicinal herbs, put in the ginger, pouring into the wine, and then put in salt to cook a little while. Put in the salt and cook for a while to finish.
Effectiveness: eat every other day, eight times in a row can be consumed to replenish the deficiency and nourish health, replenish the deficiency and nourish the blood, especially suitable for qi deficiency type of uterine prolapse of the female consumption.
The way to do this is to prepare 100 grams of mushrooms and 250 grams of chicken, then remove the internal organs of the chicken and put it into a clean casserole, pour in water and cook it until it is almost cooked, then put in the mushrooms, and cook the mushrooms, and then you can eat it.
Effects: It can replenish the deficiency, replenish qi and nourish blood, especially suitable for people who are weak and have insufficient qi and blood to eat.
The practice of jujube and sesame chicken: prepare 50 grams of jujube, 10 grams of sesame, a hen, then remove the internal organs of the hen, the jujube after removing the nucleus into the chicken abdomen, and then put into the pot to steam under water, the ingredients inside and the soup can be drunk.
Effects: With the effect of replenishing the deficiency and nourishing the body, strengthening the spleen and benefiting the qi, it is especially suitable for patients with hernia caused by qi deficiency.
Chicken soup