Shrooms, bamboo shoots, winter melon chicken soup
Practice :
1 mushrooms clean, remove the tip of the mushroom and put into warm water to soak, so that it is soaked, and put aside for a spare.
2 dried bamboo shoots also put into warm water to soak for a while, to soak out the salt itself, so that when cooking will not be too salty, winter melon slices to be used.
3 chicken clean and cut into pieces, into the boiling water has been boiled in the cooking pot, put the ginger to fishy, the chicken itself impurities cooked out, the surface floating impurities, with a spoon to the chicken out, put aside.
4Pour water into the pot, put in the chicken that has been removed from the impurities, put in the ginger again and a little wine to bring it to a boil, and then put in the soaked shiitake mushrooms.
5After adding the mushrooms, add salt and a little sugar, cook over medium heat for a while, then add the dried bamboo shoots and simmer over low heat for twenty minutes.
6 stew out of the chicken, mushrooms and dried bamboo shoots after the aroma of the chicken meat is also fluffy and sprinkle with chopped green onions, you can get out of the pot, a taste of sweet and fresh mushroom chicken soup production is complete.
There are many ways to make chicken soup, such as Red Date and Codonopsis Chicken Soup, Chestnut Chicken Soup and Corn Chicken Soup, which are all relatively simple to make and the chicken soup itself is very delicious.
Warm tips:
1, Shiitake mushrooms before burning into warm water for a while to soak the mushrooms, so that when cooking can be more flavorful.
2, dried bamboo shoots should also be soaked in warm water to soak out its own salt before cooking, so that the stewed chicken soup dishes will not be too salty.
Nutritional value:
1. Chicken and pork, beef comparison, its protein content is higher, lower fat content. In addition, chicken protein is rich in essential amino acids, the content of which is very similar to the amino acid profile in egg and milk, and therefore a source of high-quality protein. The protein content of chicken meat varies according to the part of the meat, skinned and unskinned, and is roughly ranked from highest to lowest as skinless chicken, breast meat, and thigh meat. A large amount of lipids are present in the skin of chicken, so chicken with skin should never be considered a low-calorie food.
2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B12, vitamin B6, vitamin A, vitamin D, and vitamin K, among others.
3. Chicken's lipids, compared with beef and pork, contain more unsaturated fatty acids - linoleic acid and linolenic acid, which can reduce the body's LDL cholesterol content, which is detrimental to health.