Chicken soup corn practice 1
Raw materials
Bone marrow chicken 2 pounds, 3 corn cobs, soup vegetables (winter melon, cream of white), dry cauliflower, red dates, peanuts, lotus seeds, goji berries, mushrooms, green onions, ginger, salt, milk.
Practice
1. Skin the chicken, remove the oil, chop large pieces. The corn is chopped into four pieces. Soak dried cauliflower, red dates, lotus seeds, wolfberries, mushrooms in cold water for 1hour.
2. Boil some water and plunge the chicken.
3. Boil some more water, put down the chicken, corn, lotus seeds, peanuts, ginger. Stew on low heat.
4.1.5 hours later, put down the yellow cauliflower, red dates, wolfberries, mushrooms, winter melon.
5.0.5 hours after the next salt to moderate. Before turning off the fire, you can put down the cream white, a little milk.
Instructions: chicken, corn on the cob, jujube, peanuts, ginger must have. Cauliflower, goji berries, mushrooms, milk more flavor. This soup is mellow and has a good aftertaste.
Chicken soup corn practice 2
Materials
chopped chicken thighs a corn a dry mushrooms 5-6 ginger 5-6 slices of cilantro a little
Practice
1 mushrooms into a bowl, heating water to soak away (about 5 minutes)
2 mushrooms washed ((mushroom umbrella of the internal will have sand to gently rinse))
3Remove the tips of the mushrooms and set aside
4Put the chicken thighs (can not be defrosted) and ginger into the pot, add water to cover the chicken thighs and turn on high heat to boil, 5 minutes later turn off the heat
5Take the pot to the faucet, turn on the cold water to rinse, the edge of the pot and the chicken thighs on the froth scrubbing clean, fishing off the sauce piece
6Another fill of new water, submerge the chicken for 3 centimeters, put the mushrooms to boil on high heat, water rolling, and then reduce heat to low. Turn off the heat and simmer for 30 minutes.
7Take a stainless steel grease strainer and fish out the grease (you can leave it for noodles or stir-fry)
8Put the corn in the pot 10 minutes before serving. Season with salt, turn off the heat, lift up, arrange the cilantro and finish
Corn Chicken Soup with Tea Tree Mushrooms
Materials
Half of a local chicken, 100 grams of Tea Tree Mushrooms, half of a corn, 6 jujubes, 1 small piece of ginger, and a pinch of salt
Methods
1. Wash the corn and cut it into small pieces, rinse the Tea Tree Mushrooms and jujubes, and cut the ginger into thin slices
2. Chicken cut into small pieces and put into a pot of boiling water boil after fishing
3. Chicken, corn, jujubes, ginger together in a casserole, add enough water did not exceed the chicken, cover the lid with a large fire boil and then turn to a small fire and slowly boil for half an hour
4. Put the tea tree mushrooms and the lid and then boil for another 20 minutes, and finally add salt to taste