When stewing chicken soup, people will add different ingredients according to their own needs. For example, those who like spicy food will add spices such as pepper and pepper. If the chicken soup is stewed for pregnant women, it is best to make clear chicken soup without too much seasoning. You can add some ingredients that pregnant women can eat, such as carrots and mushrooms. The detailed methods for stewing chicken for pregnant women are as follows.

Stewed chicken soup for pregnant women:

Stewed chicken soup with carrot and fragrant shavings

Materials

Half a fresh chicken, one carrot, three slices of fragrant shavings, three slices of salt and ginger

Practice

1. Wash carrots, peel them, cut them into hob pieces, and wash them with fragrant shavings

2. Pick up and put .5 liter of water into the sand bowl, pour carrots and fragrant shavings into the sand bowl and two drops of vinegar

3. After the water boils, turn to low heat and stew for one hour (carrots are rotten), add ginger slices, and add a little salt before drinking < P > Stewed chicken soup < P > Material < P > Half a hen, a little ginger slice cooking wine vinegar, salt and a red date < P >. Fill it with water, ginger slices, a little cooking wine, vinegar, and a red jujube, cover the lid (I use a pressure cooker to save trouble), bring it to a boil with a big fire, and after the gas comes up, use a small fire for five minutes and continue stewing for about ten minutes

3. After the gas goes down, season it with salt. < P > Because it is a grass chicken, nothing else is put, and it tastes really good, light but very fragrant.

stewed chicken soup with fresh milk

materials

6g of native chicken, 1ml of fresh milk, 1ml of broth, 5 red dates, ginger and refined salt are used.

Practice

1. Wash and cut the chicken into pieces, and blanch it in boiling water. Slice ginger.

2. Pour the broth and fresh milk into the soup pot, add the local chicken pieces, red dates and ginger slices, boil over high fire, add the lid, cook over low heat for 2 hours, and add refined salt to taste before taking out the pot.

Fried Tofu Stewed Chicken Soup

Materials

There are many kinds of bean products, and fried tofu, the material to be used today, is one of them. Fried tofu is golden in appearance, a bit like oily tofu (Cantonese call it Tofu Bu-the inside is like a silk screen or hollow, soft and soft, elastic, and when it is kneaded into a ball, it is released and restored), but it still retains the tenderness and smoothness of white tofu in the middle; Bite it down, chew your head slightly, and it's full of bean flavor! Stew chicken soup with fried tofu, and put a little dried pepper in it. The meat-flavored soup is thick and has a slightly spicy northern flavor, which makes the table richer. Seasoning: oil: 3 tablespoons of cooking wine: 2 tablespoons of soy sauce: 2 tablespoons of sugar: half a tablespoon of salt: appropriate amount of fried tofu: 1 pieces of ground chicken: half an onion: 2 dried peppers: 2 pieces of ginger: 4 pieces

Practice

1. Wash and chop the chicken, soak it in water, pick it up and rinse it;

2. Wash the onion and cut into sections; Cut the dried pepper in half;

3. Take a wide pot, heat and put two tablespoons of oil, add half of ginger and onion, pour chicken pieces for a little frying, pour clear water, and turn the cooking wine to low heat after boiling;

4. Heat another pot. Bake the dried chili with low heat, add a tablespoon of oil after it tastes, add the remaining ginger onion, then add fried tofu (if it is big, it can be cut into mahjong size), and pour in soy sauce and sugar and mix well;

5. scoop up the tofu and put it in the simmering chicken soup, then cook for about 1 hour, season with salt and serve.