chicken a ginger 2 slices,

yam a section of dried mushrooms a few, goji berries 1 small handful of peanuts, dates a few

Practice:

1, chicken gutted and washed and controlled the dry water, ginger slices standby

2, dried mushrooms with water soaking standby

3, yam washed, peeled and cut into pieces standby

4, pour enough water into the pot, put in the boiler, the water is not enough, skimmed off the floats, and then put into a boil. Yam, washed and peeled and cut into pieces spare

4, pour enough water into the casserole, put the chicken, boil, skimming foam.

5, and then into the other materials, turn the fire boil 1 ? hours. Before serving, add an appropriate amount of salt to taste. Tips:

The best way to make soup is to use a pot, or a delicate casserole, a ceramic pot with a white inner wall, or a stainless steel pot.

But do not use low-quality casserole, because the inside of the porcelain glaze contains lead, cooking acidic food is easy to dissolve out, harmful to the human body.

Aluminum, iron and tin containers should not be used for soup.

The first time you buy and use a wok or casserole, wash it well, put a small amount of rice and water to cook it into a rice soup, and then leave the rice soup in the pot overnight, which will prevent it from cracking.

During the soup-making process, don't touch the inner wall or the bottom of the pot with a spoon, as this can easily cause the casserole to crack. And don't let the pot or casserole go straight into

cold water when it's very hot. Always wait for it to cool naturally before cleaning it after use.

Don't put the casserole directly on the cold floor tiles or kitchen stone table, because the hot pot will explode when it gets cold, it's better to use a potting mat to put it on the bottom. Mushroom wolfberry casserole chicken Ingredients:

chicken a few dried mushrooms goji berries 20 grams 15 peppercorns scallions 3 segments ginger 3 slices

Practice:

1) chicken to remove the viscera, remove the head, remove the fart, remove the claws and claws and then washed, control the dry water and standby. Wash the wolfberry and set aside. Onion cut into sections, ginger slices.

2) dried mushrooms with water soaked, filtered soaked mushroom water spare.

3) Pour enough water into the casserole, put the chicken, boil, skim off the foam.

4) Pour the water into the casserole, add the mushrooms, wolfberries, peppercorns, scallions and ginger, and cook for 1 hour and a half over moderate heat. Before serving, add an appropriate amount of salt to taste. White radish chicken casserole practice (qi and blood two tonic) main ingredients chicken half

auxiliary ingredients white radish 2, ginger 1 practice Figure 1. ginger slices, white radish slices (do not have to be too thin, about touching the 5mm thick) or hobbies block;

Figure 2. pot in the appropriate amount of oil, will be the chicken pieces into the next, stir fry for about 3 minutes;

Figure 3.4. fried chicken and radish, ginger slice Put the fried chicken and radish, ginger slices together into the pot, add boiling water, submerged over the ingredients, boil for 3 hours, sheng up with salt seasoning can be.

Description of the first stew is clear stew, the second is our Hubei traditional stew, that is, the first ingredients fried for a few minutes, and then simmering soup; you can take according to their own habits. The way to make black chicken kelp papaya soup raw materials

1 black chicken, 1 papaya, a kelp, 1 Codonopsis. Seasoning

Salt to taste, a little chicken essence.

Directions

Picture 1: Soak the dried kelp.

Picture 2: cut the black chicken into pieces, put in a pot of cold water until boiling, pour off the blood.

Picture 3: Put the chicken pieces into the casserole, pour in hot water and ginseng, boil over high heat and turn to low heat.

Figure 4: Papaya peeled and cut into pieces.

Figure 5: Add papaya pieces when boiling for about 1 hour.

Figure 6: Add the kelp and continue to boil for about 1 hour on low heat, and then season with salt and chicken essence when drinking. Experience and feelings

Meat in the blanching of blood water should be cold water in the pot to prevent sudden heat when locking the blood quality and not released. Add hot water when you change the water again, because the blanched meat is hot, adding cold water will make the meat tighter and affect the taste! Salt in soup should be put in later to prevent the meat from becoming woody and tight! Recipe: He Shouwu wolfberry stewed chicken ingredients

Raw materials: He Shouwu 8 grams, 350 grams of chicken, 50 grams of lean meat, 1000 grams of water, ginger 10 grams.

Seasoning: 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar.

Production

1, chicken chopped pieces of boiling water system, clean and standby, lean meat cut grain boiling water, ginger slices to be used.

2, the net pot on the fire, into the water, ginger, the blackberry, chicken, lean meat, large fire boil to small fire stew 40 minutes seasoning is complete.

Effect

The Polygonum multiflorum can replenish the liver and kidney, benefit the essence and blood, on the yin deficiency of blood, premature whitening of the hair, spermatorrhea has a certain therapeutic effect. Chicken is rich in nutrients and has considerable blood nourishing and tonic effects.

Love tips

The general public can eat. The practice of chicken jujube soup (blood tonic soup) materials: fresh chicken half, a number of large jujube

Seasoning: salt

Practice:

1, the first chicken clean up, the viscera are also removed don't;

2, boil water first chicken cold water boil, remove the blood foam, fish out the chicken, the chicken chopped into a large piece of the steaming bowl that can be put into the water will be boiled in the water filtered to the bowl, impurities don't; (

This is a good idea to use the water for cooking. bowl, impurities do not; (I did not cut, only the chicken claws broken);

3, stainless steel pot put enough water, put in the steaming rack, put the bowl into the bowl, cover the pot, large fire boil to medium-low fire steam for 1 hour;

4, add washed jujubes, continue to steam for an hour can be eaten before the adjustment of the salt flavor.