Two, chicken soup 1, recipe / recipe: a chicken, the best live chicken, throw the hall open belly (no live chicken, buy slaughtered 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 large red dates 9, a little salt, yellow wine, boiled in water, change out. Cook again, large fire boil, the 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, red dates, 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 broth, 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 stewed, 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.
Three, coconut chicken soup Ingredients: chicken 1, coconut 1, peel four points 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 deliciously sweet, beneficial to the stomach and intestines.
Four, mushroom chicken soup ingredients: half a chicken, northern mushrooms eight pieces, ten dates, ginger two pieces. Seasoning: one tablespoon of wine, a 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. It can also be steamed with chicken thighs, at least half of the chicken is more suitable for stew, broiler tasteless, not suitable for long cooking.
Five, steam pot chicken soup Ingredients: half a chicken, ham four two, fresh bamboo shoots, five pieces of mushrooms. Seasoning: one tablespoon of wine, salt 1/4 teaspoon, 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 column of vapor, bubbling 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 mushrooms (or fresh mushrooms) (10), water squid (125 grams), pork (125 grams), fish (175 grams), lard in moderation, 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, golden hook phoenix claw soup Ingredients: soybean sprouts half a catty, a catty of chicken claws, ginger two slices. Seasoning: a tablespoon of wine, a teaspoon of salt. Method: Chicken claws cleaned, first chopped off the claw tip angle, each chopped into two sections, the first river scalded, and then boiled in water, dripping a tablespoon of wine and ginger cooked for 20 minutes. Add soybean sprouts, cook on low heat for another ten minutes, add salt to taste, pick off the ginger slices, and then remove from the heat and serve. Tips: This soup can also be steamed, but also to first steam the chicken claws before adding soybean sprouts, so as not to over-rotten bean sprouts. Chicken claws to buy meat chicken claws, meat layer is thicker, soil chicken claws are too thin, edible part of the less, chopped off the tip of the claw can be avoided when eating by the tip of the claw hooked.
Eight, mustard chicken soup Ingredients: chicken half or chicken thighs two, mustard a heart, ginger two slices. Seasoning: a tablespoon of wine, a teaspoon of salt. Method: Chicken chopped pieces, the first Chuan scalding blood, rinse foam after draining, into fifteen cups of boiling water, add two slices of ginger and pour a tablespoon of wine boiled, change to low heat and cook for fifteen minutes. Peel off the mustard hearts one by one, trim them neatly and cut them into small pieces, then put them into the 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. You can also put mustard greens directly into the chicken broth to burn, but the color will turn yellow, but the vegetable flavor is heavier, another fragrance, each has its own strengths.
9, chicken soup ingredients: two chicken thighs, six slices of mushrooms, ham four two, two slices of ginger. Seasoning: one tablespoon of wine, salt. Method: Chicken thighs cut into pieces, Sichuan scalding in addition to blood, fish out and rinse, put in a stew pot, add seven bowls of boiling water, and drizzle 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. If you have large mushrooms, you can cut them in half and then put them in, and if you have small ones, you can use the whole piece.
Ten, pointed phoenix claw soup Ingredients: chicken claws twelve, flat bamboo shoots one or two, two slices of ginger. Seasoning: a tablespoon of wine, half a teaspoon of salt. Method: Chicken claws first cut off the tip of the claw, each cut two sections, the first river hot, remove the blood rinse, into the stew pot. Bamboo shoots soak, remove the hard stalks, cut into small pieces, put into the stew pot, pour a tablespoon of wine, add ginger and seven bowls of boiling water, steam for 40 minutes. Season with oil and salt to taste. Tips: Chicken claws with meat chicken claws more fat, thin layer of local chicken meat, chicken claws long and thin less tasty. You can use the stove fire directly boiled.
Eleven, chicken ear soup Ingredients: a chicken breast, six pieces of cloud ear, bamboo shoots half a branch. Seasoning: half a tablespoon of wine, egg white half, half a teaspoon of salt, a teaspoon of cornstarch. 5 bowls of stock, 1 tsp salt, 1 tbsp black vinegar, 4 tbsp cornstarch, a little sesame oil. Directions: Shred chicken breast and marinate for 10 minutes in seasoning, soften and shred the fungus, and cook and shred the bamboo shoots. Boil the fungus and bamboo shoots in the soup, then add salt to taste and thicken the sauce. Add the chicken and cook, turn off the heat when the chicken is tender, pour vinegar and a little sesame oil to serve. Tips: The chicken should be cut smoothly, so that it will not shrink after cooking. Cloud fungus is a kind of dried fungus, thinner and more crispy, the taste is better than ordinary fungus. After thickening and then into the chicken wire, chicken wire is more tender, in order to avoid sticking together into the pot, the first soup into the bowl will be a small amount of chicken wire.
Twelve, chicken corn soup ingredients: chicken breast half, jade sauce a can. Seasoning: two egg whites, half a cup of water, salt 1/4 teaspoon, half a tablespoon of wine. Five bowls of stock, three tablespoons of cornstarch, one teaspoon of salt. Directions: Scrape chicken breasts finely with a knife, mix with seasoning ingredients, and make a chicken paste. Bring the stock to a boil, add the cornstarch sauce, season to taste and thicken the sauce. Slowly pour in the minced chicken and remove from the heat when it rises to the surface and comes to a boil. Tips: Use cornstarch instead of cornstarch to thicken the soup in this Western dish. The soup is thicker and will not back up and cause sedimentation. If you use chicken breast to scrape, not directly chopped, so as not to have a tendon, wicker meat is more tender and can be directly removed from the tendon after chopping.
Thirteen, chicken abalone soup ingredients: chicken breast half, canned abalone a grain. Seasoning: two egg whites, three tablespoons of water, a tablespoon of wine, salt 1/4 teaspoon. Four bowls of stock, ? tsp salt, a pinch of pepper, 3 tbsp cornstarch. Directions: Scrape the tendons from the chicken breast, chop it finely and mix it with the seasoning. Slice abalone. Bring the stock to a boil, season and thicken the sauce, then slowly pour in the minced chicken, stir well, and cook until it rises to the surface. Add abalone slices and bring to a boil again, then remove from heat. Tips: If you can get the chicken breast, scrape the meat into thin strips for the best results, as it is tender, gluten-free and less likely to clump. Abalone should not be cooked for a long time, so as not to be too hard, abalone soup turbid, reserved for its use, should not be added to any soup.
Fourteen, pointed chicken ball soup Ingredients: two chicken thighs, ham four two, flat tip bamboo shoots one or two. Seasoning: one tablespoon of wine, salt, Hu powder as appropriate. Method: Chicken thighs to bone, cut four square blocks, the chicken legs and leg bones with Sichuan hot, remove blood, and then the chicken bones with water to simmer out of the soup and then fished out. Put the chicken ball in the stewing pot, add softened and cut into small pieces of flat-tipped bamboo shoots and boiled ham, add a tablespoon of wine, steam for half an hour. Season with salt and pepper to taste. Tips: Boneless chicken is called chicken balls, while bone-in chicken pieces are called chicken nuggets. If the bamboo shoots are in the form of strips or rolls, remove the hard stalks after soaking. The flat tip and ham have a salty taste, after steaming and test the saltiness before deciding whether to add salt to avoid too salty.
Fifteen, electric pot mushroom chicken This mushroom chicken soup can be eaten in two ways: with rice or added to noodles into mushroom soup noodles. Cooking with an electric pot is simple, time-saving and delicious. Materials: chicken with bones for Trojan, mushrooms four, five, two carrots. Method: 1. chicken skin and fat, wash, put into the inner pot, water to cover the chicken pieces. 2. mushrooms washed and soaked, carrots washed and peeled and diced, put into the inner pot. 3. 3. Put the water into the outer pot and cover the chicken with three degrees. The electric pot switch jumped up ten to fifteen minutes can open the lid, feast.
Sixteen, eight treasure chicken soup
One day the TV taught the soup is this. Just in time to take advantage of the rainy days, a little cooler when the tonic. To emphasize, the second soup is tonic but not dry.
The eight treasures include lotus seed, fresh Chinese yam, American ginseng, American ginseng, salvia, snow fungus, figs, lily of the valley, and tzatziki. Chicken does not need to be cut into pieces, into just a pot can be. Appropriate under a small amount of ham slices, soup flavor is more delicious.
Seventeen, He Shouwu fresh chicken soup
The Chinese medicine He Shouwu chicken soup has the role of nourishing the blood and kidney, but also nourish the Yin liver, for the spring of a medicinal meal soup.
This soup is also used to treat hemorrhoids, which is one of the most common diseases in spring, especially in women. This soup can also assist in the treatment of women's uterine prolapse. The Chinese medicine He Shouwu is slightly warm in nature, sweet and astringent in flavor, and functions to tonify the liver, benefit the kidneys and nourish the blood. Kai Bao Ben Cao" said it can cure "five hemorrhoids", "also cure women after childbirth and bring down all diseases. Drugs and Drugs" records that it can "benefit the liver, astringent blood, nourishing yin", "in addition to the leakage, to solve the belt". Chicken meat is warm and sweet in nature, warming the middle and lowering the qi, tonifying the essence and adding marrow.
Materials: 30 grams of Polygonum multiflorum (available in Chinese medicine stores), 1 chicken, 3 slices of ginger.
Cooking: He Shouwu to white gauze wrapped two or three layers, research for powder; can also be washed, slightly soaked. Light chicken to remove viscera, clean, the He Shouwu loaded into the chicken abdominal cavity, and ginger together into the tile pot, add 2500 ml of water (about 10 bowls of water), martial arts boiled to the fire after the boil 2 and a half hours, and then take out the He Shouwu, a little boiled to add the right amount of salt and raw oil can be. This amount for 3~4 people, drink soup and eat chicken. (Recommended by: Guangdong Provincial Hospital of Traditional Chinese Medicine pharmacist She Ziqiang)
Eighteen, jujube apricot chicken soup
Main material: lean light chicken, chestnut meat 150 grams, 60 grams of south almonds, red dates ten, no clothes peach 80 grams, ginger a piece.
Accessories:
Method:
1. Boil the almonds in boiling water for five minutes, then take them up and wash them.
2. Boil chestnut meat in boiling water for five to ten minutes. Remove and rinse. Before boiling, soak in water.
3. Boil walnut meat in boiling water for five minutes, pick up and wash with water.
4. Wash and core the red dates.
5. Chicken cut off the feet clean, into the boiling water for ten minutes, pick up and wash.
6. 12 cups of water or appropriate amount of water into the pot boil roll, put the chicken, jujubes, south almonds, ginger boil roll, slow boil two hours, add peaches, chestnuts boil roll, and then boil for an hour, under the salt to taste.
Features: Chestnut meat has a tonic kidney gas, strong bones and muscles. South almonds Jian lung asthma. Walnut meat tonic kidney essence, benefit brain. Chicken has the function of replenishing the deficiency and benefiting the qi and blood. Red dates tonify the spleen and stomach, and produce fluid. Suffering from colds, fever is not well, avoid drinking chicken soup.
Nineteen, chicken soup with mollusc
Materials: a bare chicken, 300 grams of mollusc, 40 grams of ham, two slices of ginger, green onion.
Practice: cut pieces of molluscum contagiosum, with ginger, scallions out of water. Chicken out of water over the cold river. Put the appropriate amount of water boiling, put down the ham, ginger, chicken boil roll, slow fire boil three hours, under the rubber and then boil for 20 minutes, under the salt to taste.
Twentieth, Huaiqi, snail chicken soup
Old chicken, fresh snail a, lean meat a catty, a piece of ginger, Huaishan, goji, sasanqua, bamboo **** three?
[Method] The old chicken bought back? Lazarus hammer delete bluff? Cut into coarse pieces. Fresh rattlesnake starting meat, and then clean it. Lean meat is also cleaned and cut into coarse pieces. Ginger cut several slices. The herbs are slightly washed with water. Take a large soup pot, column?M water to boil?L, put all the ingredients in the pot, large fire cook?s a small?r, turn the fire to continue to cook three or four small?r, and finally seasoned with salt can be.
Boiling Chicken Soup
Soak barley in warm water in advance, about three or four hours.
-Half a chicken, chopped large pieces. I had the supermarket waiter chop it up for me, and I bought woodchucks.
- Chicken washed and drained.
- Make a pot of boiling water in advance.
-put less oil in the pot, slightly heated, put onion, ginger slices fried incense, under the chicken pieces stir fry, while the fire, pour two spoons of rice wine (can also be used as a substitute for yellow wine), chicken pieces stir fry until browned.
- Pour in warm water, giving enough water at once.
- Pour everything into the casserole. At the same time pour in the barley. You don't need shallots at this point, picking them out is best.
- Bring to a boil over high heat, then turn down the heat and simmer.
- After stewing for an hour, add bamboo shoots pieces. If you are worried about the bamboo shoots being astringent, you can realize to cook them in salted water for a few minutes and then soak them in cool salted water.
- It doesn't matter if you simmer for another hour or even a bit longer.
- Add salt when eating, it's so flavorful and light, fragrant chicken soup comes out.
small tips:
1, to make chicken soup, you need to remove all the chicken skin, chicken wing tips, chicken tails and fat paste, in order to make a non-fatty soup.
2, when making chicken soup, put in a pinch of tea leaves (preferably wrapped in gauze); or when the chicken soup is ready to be blended into a large half cup of very strong tea juice, the chicken soup will be more fragrant.
3, usually, boil chicken soup, as long as the pot put enough water, and then put down the whole chicken in it. If your pot is small, you can cut it in half. Turn on the heat to medium, and when the water starts to roll, lift up the foam and pour it out. Then turn off the heat, you can add other soup ingredients. Boil for two to three hours and add salt to taste
Stewing chicken soup, we need to cut into several pieces, and then put the stew pot. Add the other soup ingredients, add enough water, preferably from the lid of a knuckle of water. It takes four to five hours to simmer in a regular pot, or one hour in a pressure cooker, once it's on the gas. Season with salt to taste.
4, with chicken, duck, pork ribs and other meat soup, first blanch the meat in boiling water, not only can remove the blood, but also to remove some of the fat, to avoid too fatty