First, the practice of pine mushroom clear chicken soup
foodstuff
Half a fresh grass chicken, a handful of dried Tricholoma matsutake (about 10), appropriate amount of water, a piece of ginger, an octagonal, a little salt and a little chopped green onion.
Methods/steps
1, Xiaocaoji thoroughly cleaned and chopped into small pieces.
2. Wash Tricholoma matsutake with cold water and cut into sections; Beat the old ginger flat, and put one star anise in reserve.
3. Soak the chicken pieces in clear water and a few pieces of ginger for 2 to 3 hours, and rub them hard every half hour or so, try to squeeze out the water as much as possible, and change the water to continue soaking.
At first, the water was very turbid, but later it became very clear.
5. Finally, wash it again and put it in cold water. The amount of water is less than 0/.5-2 times of chicken nuggets/kloc-0 (as shown in the figure). Clear the water. Cover the pot and simmer over medium heat. You can control the amount of water by yourself, but don't add water halfway. )
6. When it is about to boil (don't go far, watch), open the lid and skim off the impurities and blood foam, including grease, that are gradually emerging with a skimming spoon. This gadget is very easy to use, and it can skim off most of the oil, not to mention impurities and blood foam. If not, use a small spoon, which is more laborious and almost ineffective. )
7. After the soup boils, ensure that there is basically no blood foam and impurities, add Tricholoma matsutake, ginger and star anise, cover the pot, turn to low heat and slowly cook for about 1 hour until the chicken is crisp and rotten.
8. Finally, add salt, boil again, and turn off the fire.
Second, skills
The first trick: choose fresh grass chicken and wash and soak it thoroughly. Remove the head, tail and claw tip; All the alveoli, blood, pancreas and things that I don't know are removed from the abdominal cavity; Only chicken liver and chicken gizzards are left in the internal organs; I really like to chew the chicken neck, so I remove all the chicken skin outside the chicken neck and the lymph nodes attached to it. Soak in water after chopping to ensure that every piece of chicken in the pot is clean and free of impurities, and remove most of the blood.
The second measure: reduce the ingredients and ingredients as much as possible, as long as it can add freshness and remove fishy smell.
Freshness enhancement-I usually use Tricholoma matsutake as an ingredient. Tricholoma matsutake tastes fragrant and delicious, unlike mushrooms. Moreover, Tricholoma matsutake and grass chicken are cooked together, and the two are fresh and fresh, which is especially delicious.
Remove the fishy smell-one piece of old ginger and one piece of star anise. If you like the taste of ginger, you can put more. When you drink it, it is refreshing to have a little spicy taste of ginger.
Seasoning-a little salt and chopped green onion is enough.
The third measure: try to remove the residual impurities, blood foam and grease at an appropriate time during the soup making process to ensure that the soup is clear, rotten and delicious when serving, and then sprinkle with green chopped green onion to make people have an appetite at a glance. When is the appropriate time? Before the soup boils. Once the soup boils, the blood foam will attach to the impurities and sink to the bottom of the pot, so it is not easy to clean it.