Seasoning: onion, ginger, cooking wine, salt and monosodium glutamate.
Practice:
1.Cut the black-bone chicken into pieces and soak it in clear water. Cleaning, taking out, blanching in a boiling water pot, and drying.
2. Soak Angelica sinensis, Scutellaria baicalensis Georgi and Adenophora adenophora, wash them, and wrap them in gauze to make medicine bags. Wash jujube and medlar.
3. Put the cleaned chicken pieces into the steamer, add clear water to submerge the chicken, add the medicine bag, onion, ginger, jujube, medlar and cooking wine into the steamer, steam with strong fire for1.5/hr, take out, add salt and monosodium glutamate to taste, and remove the medicine bag.
Mushroom chicken soup
Ingredients: Pleurotus ostreatus150g, cooked chicken nuggets 250g.
Seasoning: onion slices, ginger slices, clear soup, yellow wine, salt, monosodium glutamate and salad oil.
Practice:
1.Wash Pleurotus ostreatus, cut into thick slices, and blanch in a boiling water pot.
2. Heat the oil pan, stir-fry the onion, ginger and Pleurotus ostreatus slices, add chicken nuggets, clear soup and yellow wine, skim the floating foam after boiling, add salt and monosodium glutamate, and pick out the onion and ginger slices.
Chicken sea cucumber soup
Ingredients: sea cucumber100g, chicken breast150g, shrimp 50g and auricularia 50g.
Seasoning: egg white 1 piece, wet starch, salt, soy sauce, yellow wine and clear soup.
Practice:
1.Wash the sea cucumber and slice it obliquely. Cut the chicken breast into rectangular pieces, and use salt, yellow wine, egg white and wet starch to grab and size. Wash the shrimps, squeeze them dry, and size them with egg white. Soak the auricularia auricula thoroughly in a boiling pot, remove it and put it in cold water.
2. Put clear soup, yellow wine, soy sauce and sea cucumber in the casserole, boil it with high heat, add chicken slices and shrimps, and add salt and black fungus.
Aigeng old chicken soup
Features: fragrant and bitter, especially beneficial to health care.
Raw materials: fresh mugwort stem150g (dried mugwort stem can be halved); Old hens 1 only (about1500g); Appropriate amount of refined salt; Ginger10g; Appropriate amount of water;
Making:
1. Slaughter the old hen, pluck the hair and gut it, then wash it and cut it into large pieces.
2. Wash the ginger (don't peel it) and pat it flat.
3. Wash the earthen pot and put it in the old hen, mugwort and ginger; Add water.
4. Boil with strong fire for about 5 minutes, then turn to low fire for about 1.5~2 hours, depending on the boiling of the water surface.
5, add the right amount of salt to drink.
Abalone chicken soup
Ingredients: 6 fresh abalones, 3-yellow chicken 1 piece, a few slices of ginger, 6 Chinese wolfberry and red dates, and a proper amount of salt.
Practice:
1, clean fresh abalone larvae with clean water and insert them from the edge of abalone shell with a knife.
2. Separate the abalone meat and shell.
3. Remove the abalone sausage left on the abalone shell and clean the mud on the shell.
4. Add a little salt to the abalone meat and grab it evenly, then wash it with clear water and drain it.
5, Sanhuang chicken washed and chopped into chicken pieces.
6. Put a proper amount of water in the pot, and put the abalone, abalone shell, chicken nuggets, ginger slices, medlar and red dates together in the pot.
7. After the fire is boiled, turn to low heat for 60-90 minutes, and season with salt.
Chestnut and red jujube chicken soup
Chestnut and red jujube chicken soup
Chestnut and red jujube chicken soup
Materials: 600g of old hen, 50g of red dates, 0g of codonopsis pilosula10g, 0g of Huang10g, 0g of Angelica sinensis10g, 5g of Lycium barbarum;
Seasoning: ginger and salt.
Practice:
1, chicken is washed and cut into pieces, chestnut is shelled and peeled, ginger is peeled and washed and sliced;
2, put a little salad oil in the pot to preheat, then pour in the cut chicken and ginger for stir-frying, and turn off the fire and put on the plate when the chicken turns yellow (about 5 minutes);
3. Cut the washed auxiliary materials together with the chicken and put them in a saucepan. Add the prepared chestnuts, add boiled water, add appropriate amount of salt, and serve in half an hour.