Panax notoginseng whole chicken soup (Panax notoginseng ==== a kind of traditional Chinese medicine, 40 grams is enough for sale in medical stores) Ingredients: One bare chicken (need local chicken or black-bone chicken) Wash ingredients: Panax notoginseng (must be wrapped in a mosquito net), a small root of Codonopsis pilosula, 6-8 pieces of dried longan meat, 8-10 small red wolfberries and red dates, 4-6 shiitake mushrooms (soak in warm water for 10 minutes) Seasoning: salt , monosodium glutamate, one ounce of rice wine, ginger, green onion strips, wash them together and put them into a bowl and set aside. First: put the seasonings into the chicken belly, then the ingredients, and finally the Panax notoginseng packets. Secondly: Take a large casserole (you can also use an iron pot, the taste is not as good), put the chicken in, fill it with water, put it on the gas stove and bring it to a boil, add the red dates and mushrooms, then move it to the charcoal stove and simmer for four hours. Remember that if there is not enough water, you must add water. Features: The chicken melts in your mouth, the chicken soup is sweet and refreshing, and Panax notoginseng is a very good medicinal material.

1. Slaughter live chickens and eat frozen chickens

We are all used to going to the market to buy live chickens, butchering them on site and then making soup when we get home. We wish we didn’t waste any time in between. Actually this is not right. After buying fresh chicken, you should put it in the freezer of the refrigerator for 3 to 4 hours before taking it out to defrost and make soup. This is the same as the principle of detoxifying meat. When an animal is killed suddenly, a variety of toxins will naturally be released in the body, and bacteria in freshly slaughtered hot meat multiply rapidly. Freezing not only sterilizes the meat, but also allows the meat to transition from the "rigid stage" to the "putrefactive stage" to the "mature stage". At this time, the meat quality is the best, and it is obviously fragrant and tender when simmered in soup.

2. Watering - necessary homework

In fact, not only chicken, but also any meat should be boiled in water before stewing it. This not only removes the raw fishy smell, but is also a thorough cleaning process. It can also make the soup clear and not turbid, fragrant and odorless, and it will be good after just one try. Of course, Feishui is also knowledgeable. If the meat is put in cold water, the meat will go through a cooking process from the cold water to the boiling water, and the nutrients will be seriously lost. It is best to put warm water in the pot and cook for about 7 to 8 minutes, uncovered and stir regularly. You can also put the pot under boiling water for 3 to 5 minutes.

3. Put it in the pot - the water is "heated"

When stewing soup, it is better to put it in cold water, so that the raw materials can fully release their nutrients and fragrance as the water temperature slowly rises. Ingredients that are placed in the pot at the same temperature as the water will produce better flavor. Therefore, you must remember that the ingredients should be immediately washed with cold water before being simmered in the pot.

4. Heat - Guess the big one, guess the small one

The chicken soup should be boiled over high heat for about 10 minutes and then turned to a simmer. The degree of boiling should be controlled to be almost boiling but not boiling, because the casserole has It has a very good heat preservation function. If you wait until it boils and then turn down the heat, the subsequent boiling process will cause a loss of the "freshness" of the soup. And be sure not to remove the lid during these 10 minutes, otherwise the soup will lose its original flavor.

5. The knowledge of adding salt

For stewing soup, this is still a big problem. The time you add salt can, in a sense, dictate the taste of the soup. No matter whether some people say to add salt when it is put into the pot or when it is half cooked, it is wrong. When the salt is boiled for a long time, it will react chemically with the meat. The protein in the meat will be locked, the soup will be bland, and the meat will not be stewed. So when should the salt be put in? Remember, salt and other condiments must be added when the soup is simmered. After adding salt, turn to high heat for 10 minutes and then stop the fire. Do not remove the lid in the middle. Not only will all the flavors be absorbed, but the soup will also have a stronger flavor. Be careful not to stir after adding the salt, as it will leave a raw salt smell