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Black chicken soup three times not to let go

The black chicken soup is put three times or not as follows: three put: soak in water. Can soak out the blood and reduce the fishy smell. Stir-fry in the pan. You can fry the chicken oil, make the chicken soup golden and bright, and drink it without greasy. Let go of the stew. The chicken is fresh and tender, and the chicken soup is fresh and white. Three do not put: no cooking wine. Cooking wine can be used in James water, but the formal stew, do not put, not only can not fishy, but also easy to produce strange smell.

Black chicken soup means that when cooking black chicken soup, you should put three seasonings instead of three seasonings. The "three put three do not let go" here is a kind of figurative metaphor, which can be adjusted according to personal taste and cooking method in practice. Prepare black chicken, sliced ginger, green onions, cooking wine, salt and other ingredients. Wash the black chicken, cut it into pieces, put it into the pot and add enough water, bring it to the boil and remove the floating foam from the surface.

First, soak the black chicken in salt water for a period of time. Then, put the black chicken into the pan and stir-fry it a little bit. When stewing black chicken soup, you should use boiling water, hold the pot high, and then pour cold water slowly to make sure you use the correct water. When stewing black chicken soup, do not put in sock ruler and cooking wine. In addition, do not put pepper and star anise and other spices, so as to prevent black chicken soup from becoming bitter.

How to stew black chicken soup

Prepare ingredients: black chicken, spring onions, ginger, Codonopsis pilosula, Angelica dahurica, red jujube. Prepare a black chicken and chop it into small pieces. Then prepare a basin, pour in the right amount of water, put the black chicken into the basin and wash it. Then cut some chopped onions and ginger and set aside in a bowl. Then prepare some Codonopsis pilosula, Angelica dahurica and red dates. Pour the right amount of water into the pot, put the washed black chicken in the pot with cold water, and blanch the water in the pot.

To stew a good and nutritious black chicken soup, you can follow the following steps: prepare materials: black chicken, Chinese wolfberry, red jujube, sliced ginger, green onions, cooking wine, salt and so on. Wash the black chicken, cut it into pieces and boil it in boiling water. James water can remove blood and impurities. Then fish out the black chicken and wash it with clean water.

Materials: 1 black chicken, 5 grams of ginger, 5 grams of spring onions, 2 longan, 2 red dates, 3 grams of astragalus, 2 grams of white peony, 3 grams of Codonopsis pilosula, 2 grams of Angelica sinensis, 5 grams of Chinese wolfberry, 2 grams of salt. Blanch the black chicken and remove, drain and set aside. Put cold water into the pot and add spring onions and ginger. Put in red jujube, Chinese wolfberry, longan, astragalus, white peony, Codonopsis pilosula, Angelica sinensis. Boil the heat and simmer for an hour. Add the right amount of salt to season and serve.

Prepare ingredients: choose fresh black chickens, preferably hens, to ensure the taste of the soup. At the same time, you can prepare some ingredients such as sliced ginger, green onions, red dates, Chinese wolfberry and so on. Boil the chicken: wash the black chicken, put it into the pot, add enough water, boil and remove the floating foam and impurities on the surface, then fish out the black chicken and set aside. Prepare the stew pot: filter the boiled chicken soup and keep the clear soup.

Stewed black chicken soup with angelica and astragalus jujube: wash the black chicken into small pieces, prepare boiling water in the pot, scald the black chicken for about three minutes, put it into the pot of soup, put the washed shiitake mushroom, red jujube or Chinese wolfberry ginger slices, etc., need to pack for about three hours, a small amount of salt can be seasoned.

How to stew black chicken soup with good taste and nutrition to make a delicious and nutritious black chicken soup, you can follow the following steps and techniques: prepare the main ingredients: 1 black chicken, about 500-1000 grams, adjusted according to the number of people.

How to cook black chicken soup?

1. Choose fresh black chicken to ensure that the meat is full, the skin is smooth and there is no peculiar smell. According to your personal taste, you can match an appropriate amount of medicinal materials such as Chinese wolfberry, red jujube, Angelica sinensis, Codonopsis pilosula, etc., to increase the nutrition of the soup. The black chicken should be slaughtered, unhaired, eviscerated and cleaned before making soup, and cut into pieces to better release nutrients. The step of James water can remove the blood and impurities of black chicken and improve the taste and hygiene level of the soup.

2. Stew: put the scalded black chicken into a stew cup or casserole and add the right amount of water. The amount of water should not exceed the black chicken, not too much. When stewing, you can first boil over high heat, and then turn to low heat to simmer slowly. The stewing time is usually 1-2 hours, which is adjusted according to personal taste preference. Add medicinal materials: in the process of stewing, you can add some medicinal materials appropriately, such as Codonopsis pilosula, Chinese wolfberry, red jujube and so on. These herbs can be soaked in advance to remove impurities.

3. Stew: put the black chicken nuggets after James water into a stew cup or casserole and add the right amount of water. After the fire is boiled, turn to low heat and simmer slowly. In the process of stewing, the floating foam can be skimmed at the right time to keep the soup clear. Add herbs and ingredients: in the process of stewing, you can add herbs and ingredients at the right time according to your taste and physical condition.

4. Cut the ribs we bought into small pieces, soak them in clean water for more than 4 hours, and blanch the ribs with blood foam in cold water. Then stew it with the black chicken for more than an hour, then put in the washed corn, simmer for another 45 minutes, and add a little salt ribs and corn chicken soup to finish.