A, abalone mushroom chicken soup ingredients: 1. crushed abalone slices (can be purchased to the ginseng and antler drugstore, a packet of about 12 yuan 8 gross) 2. half of the old chicken (you can ask the butcher store first skinned to remove the oil), or with bamboo chicken can also be (a lot of gelatinous) 3. a few Shiitake mushrooms 4. ginger, 5. salt, a little Practice: 1. abalone slices washed (do not have to soak) 2. soften the mushrooms, 3. the old chicken washed Chuan blanch 4. and then a pot of water, and then the water will be boiling all the ingredients into the water, and then turn down the heat to cook 3 ~ 4 hours, before serving. 5. before serving the table, turn down the heat to cook 3 ~ 4 hours to make it soft and flavorful. Put all the ingredients into the water, and then turn to low heat and cook for 3~4 hours, so that the abalone slices will be soft and flavorful. 5. Put salt on the table before serving. Second, chicken soup 1, recipe / recipe: a chicken, the best live chicken, throw the hall open belly (no live chicken, buy slaughter good also make up), built-in Astragalus & gt; 20 grams, angelica 15 grams, 20 grams of ginseng, maitake 10 grams of ginger, five thick slices of red dates 9, a little salt, an appropriate amount of yellow wine, boiled in clear water, change out. Cook again, large fire boil, Wen fire stew for 2 hours, and then put a little onion, stir out of the pot, this soup is most suitable for women to take, especially after delivery, blood loss is particularly good, contraindication: large cumin. If you do not have so many ingredients/herbs, it is okay, I guess put some American ginseng, jujube, ginger and other things to make a hand, the key in the method of soup/essentials. Every morning and evening to drink a small bowl, last half a year, there is a disease cure, no disease strong body. 2, the general method of soup / decision: the most important thing is to make soup is the original flavor, do not feel free to add seasonings. To meat soup, for example, before making soup, it is best to first meat with boiling water to boil once, to remove the meat smell, the most under the pot of slow simmering, in the soup after stewing, and then into the salt, ginger, scallions and other items, and add bok choy to embellish the color, and then finally out of the pot to add parsley and so on, to ensure that the flavor is fresh. Third, coconut chicken soup Ingredients: chicken 1, coconut 1, peel a quarter of a salt. Practice: 1. coconut meat cleaned and cut into small pieces. 2. chicken (kill) good to remove the viscera wash dry cross, chop large pieces, drain. 3. Peel with hot water for a while, scrape the flesh and wash. 4. Put the appropriate amount of water to keep rolling, put the chicken, coconut meat and peel boil roll, change to a slow fire boil it for three hours, under the salt seasoning can drink. Efficacy: Coconut chicken soup taste delicious and sweet, beneficial to the stomach and intestines. Fourth, mushroom chicken soup Ingredients: half of the chicken, northern mushrooms eight pieces, ten dates, ginger two pieces. Seasoning: one tablespoon of wine, one teaspoon of salt. Method: Wash the chicken, cut into large pieces, scalded, rinsed and put into the stew pot. Soak the dates for 10 minutes, soak the mushrooms, remove the stems, put them into the stewing pot together with the ginger slices, pour 1 tbsp of wine, add boiling water to cover all the ingredients, steam for 40 minutes in an electric pot or steamer, then season with oil and salt. Tips: The northern mushroom is also a kind of shiitake mushroom, the mushroom thicker, resistant to cooking, and aroma, fat and elastic, than thin slices of shiitake mushroom delicious. You can also use chicken legs steamed, at least half of the ground chicken is more suitable for Taiwan stew, broiler tasteless, not suitable for long cooking. Five, steam pot chicken soup ingredients: half a chicken, ham four two, a fresh bamboo shoots, five slices of mushrooms. Seasoning: one tablespoon of wine, 1/4 teaspoon of salt, a little pepper. Directions: Wash the chicken, cut it into pieces, scald it to remove the blood, rinse it and put it into a steamer. Boil the ham to remove some of the salty flavor, then slice it and put it on top of the chicken. Peel the skin off the bamboo shoots and cut them into strips. Remove the stems of the mushrooms, cut them into two, add one tablespoon of wine, add boiling water to cover all the ingredients, and steam in a steamer or electric pot for 50 minutes. Remove from the steamer and add other seasonings, mix well and serve. Key note: steamer is produced in Yunnan, a clay container, the center of a column of steam, this container stewed food has a stew pot refreshing broth, but also has a cooking pot to make the food rich in elasticity of the qualities of the pot, when there is no can be used as a general crock pot pot instead of the cup. This course must be steamed under water, so that the water in the steamer does not pass through the vapor column and bubble into the stew pot, dirtying the soup. Six, buckle global soup Ingredients: chicken (125 grams), chicken broth (1250 grams), sea cucumber (200 grams), chicken gizzard (2), small winter mushrooms (or fresh mushrooms) (10), water squid (125 grams), pork (125 grams), fish (175 grams), lard moderate amount of refined salt (a little), pepper (a little), sesame oil (a little), yellow wine (a little), monosodium glutamate (a little), Sugar (a little). Method: I. Chicken minced into mush, add wet diamond powder and salt, made into 10 balls, the fish, pork were also minced into mush, add salt, pepper, sesame oil, dry diamond powder, each made into 10 balls. Chicken gizzard, sea cucumber, squid are each opened into 10 pieces, the small mushrooms clean, cut off the old tip. Second, these ingredients together under the boiling water pot, under the wine, lard Chuan cooked, fished out in a small bowl, and then add monosodium glutamate, salt, pepper buckle, steamed on the cage and take out, poured into a large soup bowl, add chicken broth (1250 grams) boiled, on the original pot of soup on the table. This is a soup dish, colorful, beautiful tone, taste fresh and tender. Seven. Mustard Chicken Soup Ingredients: chicken half or two chicken thighs, mustard heart a ginger two slices. Seasoning: one tablespoon of wine, one teaspoon of salt. Method: Chicken cut into pieces, first hot water to remove blood, rinse foam and drain, put into 15 cups of boiling water, add two slices of ginger and a tbsp. of wine and bring to a boil, then reduce the heat and cook for 15 minutes. Peel off the mustard hearts one by one, trim them neatly and cut them into small pieces, then put them into boiling water and remove them from the water, then rinse them immediately. Put the mustard cabbage into the chicken broth and boil for another 15 minutes, then add salt to taste and serve. Tips: Half chicken or chicken thighs are better than half chicken. Blanch the mustard greens before boiling to remove some of the bitterness and to keep them green. Mustard can also be put directly into the chicken soup within the burn, but the color will turn yellow, but the vegetable taste is heavier, another fragrance, each has its own strengths. Eight, chicken soup ingredients: two chicken thighs, six slices of mushrooms, ham four two, two slices of ginger. Seasoning: one tablespoon of wine, salt, as appropriate. Method: Chicken thighs cut into pieces, Sichuan scalding to remove the blood, fish out and rinse, put in a stew pot, add seven bowls of boiling water, and a tablespoon of wine. Ham first cooked and then sliced into, and add softened and de-stemmed mushrooms with steam, while adding ginger. After forty minutes, remove the ginger slices and serve, season with salt to taste. Tips: Since the ham is already salty, try adding salt to avoid over-salting. Shiitake mushrooms large, can be cut in half and then put, small can be used as a whole piece.