The nutrient content of the old hen soup is relatively high, there is a very good effect of replenishment of gas and blood, with the actual effect of replenishing energy, sometimes in restaurants you can see the old hen soup will be stewed into a creamy white color, this kind of white chicken soup looks very appetizing, in fact, his method of operation will not be too difficult to think of the old hen soup stewed into a creamy white color, first of all to carry out a rigorous selection of food, the following side we seem to look at How to stew the old hen soup into a creamy color.

How to stew old hen soup into milky white

Restaurant stewed old hen soup is milky white is because the soup is the chef with their own selection of milky white big bone soup to stew. Your own home to boil chicken soup to be able to Dun into milky white be sure to add a small amount of vegetable oil, ginger, black pepper chicken pieces fried for 5 minutes, and then put the water to stew.

Fast boiling in the fried noodles will bring blood foam floating up, with a spoon to scoop out and throw away to ensure that the color of tea soup pure white. Once filled with water, boil and cover the stew 1.5-2 hours, you can make and white and thick old hen soup.

Specific method:

The old hen soup to simmer milky white on the food is also a provision, spring bamboo shoots old hen soup out is milky white, exhaustive method of operation is as follows:

1, first woodchucks and spring bamboo shoots cleaning;

2, ready rice wine, ginger, scallions;

3, woodchucks chopped into cubes, bamboo shoots, shells, go old root after cut into hobnail blocks;

4, first black pepper chicken pieces and bamboo shoots into the pot of cool water nickeled after fishing out to clean, first black pepper chicken pieces and bamboo shoots into the pot of cool water nickeled after fishing out to clean;

5, simmering for about thirty minutes, and so the time to be able to open the table cover case, open to add the spring bamboo shoots;

6, salt and then cover and press for 5 minutes can be eaten before skimming the surface layer of oil, and then the oil can be used as the basis of the water;

6, salt and then cover pressure 5 minutes can be eaten before skimming. Sheng out and sprinkle with green onion can enjoy.

Earth chicken soup practice

With materials: woodchuck a whole, bamboo fungus 5, wolfberry 15, salt, a small amount of rice wine, a few pieces of ginger

1, the woodchuck clean (can choose to cut pieces or the whole of a whole) to remove the internal organs, cold water in the pot.

2, the water boiled for a minute or two, fish out the black pepper chicken pieces, with cool water to slightly clean the black pepper chicken pieces.

3, stone pot add black pepper chicken pieces, followed by a one-time full of oil and water, add ginger slices a few slices, a spoonful of rice wine, the first large fire after boiling, with the fire gradually stew.

4, dry slices of bamboo fungus before cooking should be soaked in salt water, and cut off the head of the mushroom cover (closed end), otherwise there will be odor.

5, about 1 hour later, the old hen soup show milky white color. At this time the wolfberry and cut strips of bamboo fungus, funds into the old hen soup cooked for about 10 minutes, such as bamboo fungus digestion and absorption of the flavor of the old hen soup. The final according to my taste put salt, out of the fire.

Tips

1, chicken with boiling water to cook a little, is conducive to removing the fishy odor.

2, cleaning black pepper chicken pieces is to remove unnecessary vegetable fats, another soup more water more clear.

3, bamboo fungus should be more soaked for a while, to remove that odor, bamboo fungus and goji berries do not need to cook too long.

Folding up