Chicken soup is better. Let me introduce several chicken soup practices to you.
Stewed fish soup with apple and lean meat
Removing dark circles can also nourish the heart and qi, nourish the skin and promote granulation. .
Preparation materials: one apple, one raw fish (about a catty), two or two red lean meats, and five or six red dates.
Practice: wash the apples, peel and remove the heart;
Cut the raw fish and wash it (the supermarket asks someone to help you kill it);
Wash thin red dates with clear water respectively.
Put all the ingredients into the soup pot, add some water, cover and cook for three hours to taste.
It's sweet, but it smells a little fishy, but it's delicious.
Whitening freckle removing decoction
Ingredients: mung bean 5 yuan, red bean (red bean) 5 yuan, lily 5 yuan.
working methods
1. Wash mung beans, adzuki beans and lilies and soak them in water for half an hour.
2. After the fire is boiled, turn to low heat and cook until the beans are cooked.
3. According to personal preference, you can add salt or sugar to taste.
Moisturizing and freckle removing effects
Mung beans contain starch, fat, protein, calcium, phosphorus, iron, vitamins (a, B 1, B2), phospholipids and so on. It has the effects of clearing away heat and toxic materials, diuresis, detumescence and freckle removal. Adzuki bean (adzuki bean) contains starch, fat, protein, calcium, phosphorus, iron, vitamins (B 1, B2), plant saponins and so on. It can induce diuresis to reduce swelling, detoxify and expel pus, clear away heat and promote diuresis, and promote blood circulation. Lily contains nutrients needed by human body, such as starch, fat, protein and multivitamins, which can clear the heart, soothe the nerves, moisten the lung meridian, nourish qi, blood and body fluid, nourish, moisten and beautify the skin. Among them, the vitamins contained in mung bean and lily can reduce melanin and have bleaching effect.
First, abalone and mushroom chicken soup material: 1. Shredded abalone slices (available in ginseng antler medicine store, a pack of about 12 yuan 8jiao) 2. Half an old chicken (you can let the butcher shop peel and degrease first). Or you can use shredded bamboo chicken (a lot of chewing gum). 3. A few mushrooms. 4. A little ginger. 5. A little salt. Practice: 1. Wash and slice abalone (without soaking). 2. Soak mushrooms until they are soft. 3. Wash and blanch the old chicken. 4. Take another pot of water, put all the ingredients into it, turn to low heat and cook for 3-4 hours, and the abalone slices will soften and enter.
Second, black-bone chicken soup 1, folk prescription/formula: a black-bone chicken, preferably a live chicken, is thrown in the hall to gut it (if there is no live chicken, just buy the slaughtered chicken), with 20g of Astragalus, 5g of Angelica sinensis15g, 20g of Adenophora adenophora and 20g of Ophiopogon japonicus/kloc-0. This soup is most suitable for women, especially after delivery, especially for hemorrhagic diseases. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. There may be no need to put some American ginseng, big red dates, ginger and the like. The key lies in the method/decision of making soup. Drink a small bowl every morning and evening for half a year to cure the disease and strengthen the body. 2, the general method of soup/focus: the most important thing in soup is the original flavor, do not add condiments at will. Take broth as an example. Before cooking soup, it is best to use boiling water cook the meat to remove the fishy smell, and then stew it slowly in the next pot. After the soup is stewed, add salt, ginger, onion and other items, and add green vegetables for grinding. Finally, add coriander in cooking to keep the taste fresh.
Third, coconut soup ingredients: 1 chicken, 1 coconut, a quarter of the peel, and the right amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash and dry the chicken (after slaughter), cut it into large pieces and drain it. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water to boil, add chicken, coconut meat and peel to boil, then stew for three hours, and then season with salt. Efficacy: Coconut chicken soup tastes delicious and sweet, which is good for the stomach.
Fourth, mushroom chicken soup materials: half a chicken, eight pieces of mushrooms, ten red dates, two pieces of ginger. Seasoning: a tablespoon of wine and a teaspoon of salt. Practice: Wash the chicken, cut it into large pieces, blanch it first, rinse it and put it in a stew pot. Soak the red dates for 10 minute, soak the mushrooms until they are soft and pedicled, then put them in a stew pot with ginger slices, pour in a tablespoon of wine, add boiling water until all the materials are covered, steam them in a rice cooker or steamer for 40 minutes, and season them with oil and salt. Key points: Gu Bei mushroom is also a kind of Lentinus edodes, with thick pedicle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than sliced Lentinus edodes. It can also be steamed with chicken legs. At least half a chicken is more suitable for stew. Broilers are tasteless and not suitable for long-term cooking.
Five, steamed chicken soup materials: half a chicken, four or two hams, a fresh bamboo shoot, five pieces of mushrooms. Seasoning: 1 tbsp wine, 1/4 tsp salt, a little pepper. Practice: Wash the chicken, cut into pieces, blanch it in Sichuan to remove blood, rinse it and put it in a steamer. After the ham is boiled and partially marinated, slice it on the chicken, peel the fresh bamboo shoots and cut them into strips. After the mushroom is pedicled, divide all the materials into two parts, add a tablespoon of wine, add boiling water to cover all the materials, and then steam in a steamer or rice cooker for 50 minutes. After taking out, add other seasonings and mix well to serve. Important: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup and elastic food in the stew pot, so it can be replaced by ordinary stew pot. This Dojo must be steamed through water to prevent the water in the steamer from flowing into the stew pot through the steam column, thus polluting the soup.
Six, spike soup ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzards (2 pieces), small mushrooms (or fresh mushrooms) (10), water squid (60g). Methods: 1. Chop chicken into minced meat, humidify water chestnut powder and salt to make 10 meatballs, chop fish and pork into minced meat respectively, and add salt, pepper, sesame oil and dried water chestnut powder to make 10 meatballs. Cut chicken gizzards, sea cucumbers and squid into 10 pieces, wash small mushrooms and cut old terrier. 2. Put these raw materials together in a boiling water pot, add wine and lard to boil, take them out and put them in a small bowl, add monosodium glutamate, salt and pepper, buckle them, steam them in a cage, take them out and pour them into a big soup bowl, add chicken soup (1250g) to boil, and take them out in the original soup pot. This is a soup with many colors, beautiful colors and fresh taste.
Seven, golden hook chicken feet soup materials: half a catty of bean sprouts, a catty of chicken feet, and two slices of ginger. Seasoning: a tablespoon of wine and a teaspoon of salt. Practice: Wash chicken feet, chop off sharp corners first, cut each chicken into two parts, blanch first, then cook with clear water, pour in a tablespoon of wine, add ginger slices and cook for 20 minutes. Add bean sprouts, stew for 10 minute, season with salt, take out ginger slices and bring to a boil. Important: this soup can also be steamed, but you should also steam the chicken feet until they are soft, and then add bean sprouts to prevent them from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Cutting off the claw tip can avoid being caught by the claw tip when eating.
Eight, mustard chicken soup materials: half a chicken or two chicken legs, a mustard heart, two pieces of ginger. Seasoning: a tablespoon of wine and a teaspoon of salt. Practice: Chop the chicken into pieces, blanch it to remove the blood, rinse off the foam, drain the water, put it into fifteen cups of boiling water, add two pieces of ginger and one tablespoon of wine to boil, and then boil it for fifteen minutes on low heat. Peel off the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately. Add mustard to the chicken soup and cook for 15 minutes, then season with salt. Key Tip: The meat quality of half a chicken or drumstick is better than that of half a chicken. After boiling mustard in water, it can remove some bitterness and keep green. You can also burn mustard directly in chicken soup, but the color will turn yellow, but the vegetables are heavy and fragrant, and each has its own merits.
Chicken soup materials: two chicken legs, six pieces of mushrooms, four pieces of ham and two pieces of ginger. Seasoning: a tablespoon of wine and salt. Practice: cut the chicken leg into pieces, blanch it in Sichuan to remove the blood, remove it and rinse it, put it in a stew pot, add seven bowls of boiling water and pour a tablespoon of wine. Cook the ham first, then slice it, then steam it with soaked mushrooms and ginger slices. After 40 minutes, take out the ginger slices. Season with salt and serve. Important: Because ham is salty, you should try it carefully whether it is salted or not to avoid being too salty. Big mushrooms can be cut in half and put in, while small mushrooms can be used whole.
Ten, pointed chicken feet soup materials: twelve chicken feet, one or two flat-pointed bamboo shoots, two pieces of ginger. Seasoning: one tablespoon of wine and half a teaspoon of salt. Practice: First, cut off the tips of chicken feet, cut each chicken foot into two sections, blanch first, rinse after removing blood, and put it in a stew pot. Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew pot, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes. Season with oil and salt when eating. Key Tip: Broilers with chicken feet are thicker, native chickens are thinner, and chicken feet are slender and not delicious. You can cook directly on the fire.
Eleven, shredded chicken and fungus soup materials: a piece of chicken breast, six pieces of fungus, and half a bamboo shoot. Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt and a teaspoon of white powder. Five bowls of stock, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil. Practice: Shred chicken breast, marinate with seasoning for 10 minute, soak tremella in soft shreds, and cook bamboo shoots and shred. Cook tremella and shredded bamboo shoots in broth, then add salt to taste and thicken. Add shredded chicken to boil. When the shredded chicken is tender, turn off the heat, pour in vinegar and a little sesame oil, and then take out the pot. Important note: shredded chicken should be cut along the silk, so that it will not shrink when cooked. Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula. Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when entering the pot, first put a little soup in the bowl, and then shred the chicken.
Twelve, chicken corn soup materials: half a chicken breast, a can of jade sauce. Seasoning: two egg whites, half a cup of water, 1/4 teaspoons of salt, and half a tablespoon of wine. Five bowls of stock, three tablespoons of corn flour and one teaspoon of salt. Practice: Scrape the chicken breast with a knife, add seasoning and mix well into minced chicken. Boil the stock, add corn sauce to boil, season and thicken. Slowly pour in the chopped chicken, wait until the chicken floats and boils, and turn off the heat. Important: The soup in this western food is thickened with corn flour instead of white powder. The soup is thick and will not flow back, leading to precipitation and decomposition. If you use chicken breast, you should shave it, but you can't chop it directly, so as not to have tendons. If the wicker meat is tender, you can chop it directly after removing the tendons.
Thirteen, chicken abalone soup materials: half a chicken breast and a canned abalone. Seasoning: 2 egg whites, 3 tbsp water, 1 tbsp wine and 1/4 tbsp salt. Four bowls of stock, half a teaspoon of salt, a little pepper and three tablespoons of white powder. Practice: Scrape ribs from chicken breast, chop them, add seasoning and mix well. Sliced abalone. After the broth is boiled, first season and thicken it, then slowly pour in the chopped chicken, stir well and cook until it floats. Add abalone slices, boil again, then turn off the heat and serve. Key Tip: If you can buy chicken breast, you'd better scrape the chicken with chicken breast, because it is tender, gluten-free and not easy to agglomerate. Abalone should not be cooked for a long time to avoid being too hard. Abalone soup is turbid, so it should be reserved for other purposes and should not be added to the soup.
Fourteen, pointed chicken ball soup materials: two chicken legs, four or two hams, and one or two flat-pointed bamboo shoots. Seasoning: a tablespoon of wine, salt and Hu fen. Practice: boneless chicken legs, cut into four squares, blanch the chicken legs and leg bones together, remove the blood, and then add water to the chicken bones to make broth and remove them. Put the chicken balls in a saucepan, add flat-pointed bamboo shoots and boiled ham, add a tablespoon of wine and steam for half an hour. Season with salt and pepper when eating. Key tip: boneless chicken nuggets are called chicken balls, and boneless chicken nuggets are called chicken nuggets. If the flat-pointed bamboo shoots are strip-shaped or spherical, the hard stems should be removed before use. Both flat tip and ham have salty taste. Try to be salty after steaming before deciding whether to add salt to avoid being too salty.
Fifteen, electric pot mushroom chicken There are two ways to eat this mushroom chicken soup: with rice or noodles to become mushroom noodle soup. Cooking with an electric cooker is simple, time-saving and delicious. Ingredients: chicken with bone, four or five mushrooms and two carrots. Practice: 1. Peel and degrease the chicken, wash it, put it in an inner pot and cover it with water. 2. Wash mushrooms and soak your hair. Wash carrots, peel and dice them, and put them in an inner pot. The outer pot contains three parts of water. Turn the switch of the rice cooker on 10 to 15 minutes, open the lid and you can eat.
Sixteen, eight-treasure soup
This is the soup taught on TV one day. It's just raining and it's still a little cold. It should be emphasized that the second soup is tonic rather than dry.
Eight treasures include lotus seeds, fresh yam, American ginseng, Adenophora adenophora, tremella, figs, lilies and berries. Chicken doesn't need to be cut into pieces, just put it in the pot. Proper slices of Jamlom ham will make the soup more delicious.
Seventeen, Polygonum multiflorum fresh chicken soup
Stewed chicken soup with Polygonum multiflorum Thunb. has the effects of nourishing blood and kidney, nourishing yin and liver, and is a medicinal diet soup in spring.
This soup is also used to treat hemorrhoids among the people. Hemorrhoids are one of the common diseases in spring, especially for women. This soup can also be used for the adjuvant treatment of women's uterine prolapse. Polygonum multiflorum Thunb. Mild in nature, sweet and astringent in taste, and has the functions of nourishing liver and kidney and nourishing blood. Kaibao Materia Medica says it can cure "five hemorrhoids" and "women's postpartum leukorrhagia". "Drug Meaning" records that it can "benefit the liver, astringe blood, nourish yin" and "eliminate metrorrhagia and leakage". Chicken is warm and sweet, and has the functions of warming the middle warmer, reducing qi, replenishing essence and marrow.
Ingredients: Polygonum multiflorum Thunb. 30g (available in Chinese medicine shops), 1 chicken, 3 slices of ginger.
Cooking: Polygonum multiflorum is wrapped in white gauze for two or three layers and ground into powder; You can also wash it and soak it slightly. Eviscerate the chicken, wash it, put Polygonum Multiflori Radix into the abdominal cavity of the chicken, put it in a casserole with ginger, add 2500 ml of clean water (about 10 bowl of water), cook it for 2.5 hours with strong fire, then take out Polygonum Multiflori Radix, add proper amount of salt and oil after a little cooking. This amount is the amount of soup and chicken for 3~4 people. (Speaker: She Qiangzi, pharmacist of Guangdong Provincial Hospital of Traditional Chinese Medicine)
Eighteen, jujube apricot chicken soup
Ingredients: a lean chicken,150g chestnut meat, 60g almond,10g red dates, 80g naked peach meat and a slice of ginger.
Composition:
How to do it:
1. Put almonds in boiling water for five minutes, remove and wash.
2. Boil chestnut meat in boiling water for five to ten minutes, then take it out and wash it. Before boiling, it is still soaked in clear water.
3. Boil the peach meat in boiling water for five minutes, remove it and wash it with clear water.
4. Wash the red dates and remove the pedicels.
5. Cut off the chicken feet, wash them, boil them in boiling water for 10 minutes, remove them and wash them.
6. 12 cup or appropriate amount of water, put it in a pot and boil it. Add chicken, red dates, almonds and ginger and cook for two hours. Add peach meat and chestnuts and cook for another hour. Season with salt.
Features: Chestnut meat has the function of tonifying kidney and strengthening bones and muscles. South almond flow relieves asthma. Peach meat can tonify kidney, consolidate essence and strengthen brain. Chickens have the functions of tonifying deficiency, benefiting qi and blood. Jujube nourishes the spleen and stomach and produces fluid. Don't drink chicken soup when you have a cold and fever.
Nineteen. Gelatin chicken soup
Ingredients: a chicken, 300 grams of hair gel, 40 grams of ham, two pieces of ginger and an onion.
Practice: cut the gum into pieces and use ginger and onion to remove water. Chickens come out of the cold river. Boil a proper amount of water, add ham, ginger and chicken, stew for three hours, add gelatin and stew for another twenty minutes, and season with salt.
Twenty, Huai Qi Luo Xiang Bao Chicken Soup
An old chicken, a fresh rattlesnake, a catty of lean meat, a piece of old ginger, and three kinds of yam, medlar, adenophora and Polygonatum odoratum.
[Method] Buy back the old chicken? What happened? Cut into coarse pieces. Fresh snails are fleshed and washed again. Lean meat is also cleaned and cut into coarse pieces. Cut ginger into pieces. Wash the medicinal materials with clear water. Get a big soup pot, column? I cook in water? L, put all the ingredients into the pot and boil over high heat? An hour? R turn down the heat and continue cooking for three or four hours? R, and finally add salt to taste.
Stewed chicken soup
Coix seed is soaked in warm water for about three or four hours in advance.
Half a chicken, chop up big pieces. I was cut by a supermarket attendant, and I bought a chicken.
Wash and drain the chicken.
Boil a pot of boiling water in advance.
Put less oil in the pot, heat it slightly, stir-fry onion and ginger slices, stir-fry spicy chicken pieces, pour two spoonfuls of rice wine (or rice wine can be used instead) while the fire is on, and stir-fry until the chicken pieces change color.
Pour warm water and give enough water at a time.
Pour all the ingredients into the casserole. Meanwhile, pour in coix seed. There is no need for onions at this time, so pick out the best ones.
When the fire boils, turn to low heat and simmer.
After stewing for an hour, add bamboo shoots. If you are worried about the astringency of bamboo shoots, you can cook them in salt water for a few minutes and then soak them in cold salt water.
It doesn't matter if you stew for another hour or even longer.
Add salt when eating, it is very fragrant, and the light and delicious chicken soup comes out.
Tips:
1. To cook chicken soup, you must first remove all the chicken skin, chicken wing tips, chicken tail and fat paste before you can cook a soup that is not greasy.
2. When cooking chicken soup, put a handful of tea leaves (preferably wrapped in gauze); Or when the chicken soup is cooked, add more than half a cup of very strong tea juice, and the chicken soup will be more fragrant.
Usually, just put enough water in the pot and then put the whole chicken in it. If your pot is small, you can cut it in half. When the water starts to boil, pick up the floating foam and throw it away. Then turn off the fire and add other soup ingredients. After boiling for two to three hours, add salt to taste.
When stewing chicken soup, cut it into several pieces and put it in the stew pot. Add other soup ingredients to be used, and add enough water, preferably one knuckle away from the lid. Stew in a common pot for four to five hours, use a pressure cooker, and then add gas for one hour. Season with salt after cooking.
4. When making soup with chicken, duck and pork ribs, first soak the meat in boiling water, which can not only remove blood, but also remove some fat to avoid being too fat.