Black fungus chicken soup

Old hen: about 800g of auricularia auricula: 25g of salt: 20g.

Water: 1000ml yellow rice wine: 25ml onion: 1 ginger: 25g.

Menu function:

Old hen soup is a traditional nourishing soup, and adding black fungus is more nutritious.

1. Soak black fungus in warm water first. Wash the old hen, slice the ginger and tie the onion tightly.

2, put the soup pot on the stove, add water, put ginger, onion, old hen. After boiling, put it in a stewing pot for about 4 hours.

3. Chicken soup is fragrant, add black fungus, stew for about 30 minutes, add salt and turn off the fire.

Egg jiaozi old chicken soup

material

Egg dumplings 10, bean sprouts 1 3, fish balls 100g, pork stuffing 100g, small dried noodles 1, dried fungus 20g, chopped coriander 1 teaspoon (5g), old hen.

working methods

Wash the old hen after slaughter, put the whole chicken into a soup pot, add 3000ml of hot water, yellow wine (about 20ml) and ginger slices, bring it to a boil with high fire, turn to low heat and cook it slowly for 2 hours, then take out the whole chicken and cut it into pieces for use with chicken soup.

Wash soybean sprouts and cut them into large pieces with leaves. Soak dried auricularia auricula and dried vermicelli in cold water for 20 minutes respectively to completely soak them. Soak the fried dried skin in boiling water for 30 minutes, and then cut it into 4cm square pieces.

Add a little salt (1/2 teaspoons, 3g) and the rest yellow rice wine (2 teaspoons, 10ml) into the pork stuffing, stir well, then make small meatballs (about 15g/ piece), then put them into boiling water 1 minute for molding, and take them out for later use.

Boil the chicken soup with high fire. Put chicken nuggets, bean sprouts, fish balls, meatballs, vermicelli, fungus, egg jiaozi and skin into the pot, and then add the remaining salt (about 7g).

Finally, after the fire boils, sprinkle with chopped parsley.