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How would you like to make chicken soup?

1. Materials: 1 native chicken, 10 dried shiitake mushrooms, a little spring onions: wash and cut into pieces, boil off the blood first. Add water again in the pot, boil the chicken over high heat, simmer over low heat and take another pot, add oil, stir-fry Lentinus edodes, put the fried Lentinus edodes into the chicken, simmer for 1 hour, add onion angelica chicken soup ingredients before serving: chicken nuggets (wing root), white radish, ginger, Angelica sinensis, Chinese wolfberry, salt 2.

2. The delicious and simple method of stewing chicken soup is as follows: the bought chicken is treated first, cut open, eviscerated, and chopped into small pieces. Boil some water, no need to boil, just heat it, pour it into the chicken basin, remove the dirt from the chicken surface and drain. Marinate the chicken nuggets with spring onions and ginger and a spoonful of cooking wine to remove the fishy.

3. First of all, add the right amount of water to the pot, put the chopped chicken pieces in, and if the water does not pass the chicken, bring it to a boil and immediately remove the chicken and wash it (be sure to put the cold water into the pot so that there will be no unpleasant blood stains on the soup noodles).

4, chicken scald water, in fact, blanch water is to remove the chicken body blood smell and meat smell, chicken in James water when the pot must be cold water, so as to keep the chicken nutrition. If you wait for the water to boil and then pour in, the chicken will quickly encounter heat and the meat will be tight, which will not only make the chicken not easy to taste but also taste firewood. When stewing soup, put in enough water at one time, and do not cover the pot immediately.

The correct method of clear stew of local chicken soup

Prepare the native chicken: wash the local chicken and remove impurities. Boil water: boil a pot of water, put in local chicken nuggets or whole native chicken, bring to a boil. Supercooled water: after blanching water, remove the local chicken nuggets or the whole native chicken, rinse with cold water and remove the residue. Stew local chicken soup: in a stew pot or cauldron, add enough water, add native chicken nuggets or whole native chicken, add sliced or chopped ginger.

Step 1, wash the native chicken. Step 2, chop into pieces and blanch water. The third step, do not put oil in the pan, directly put the chicken nuggets into the pan and stir-fry. Stir-fry the water and stir-fry the green onions, ginger, grass fruit and spirits. Step 4, add water and bring to a boil. Step 5, pour the chicken and soup into the soup pot. Step 6, boil the fire and turn the fire down for an hour. Put salt in the last fifteen minutes. Step 7, put the parsley section before leaving the pot.

Add chicken, ginger slices, green onions, blanch water to remove fishy and bloody foams. Prepare 1 liter of water and add chicken, ginger, longan and other accessories. Simmer over medium heat for 2 hours. Sprinkle with chopped onions. Just eat it. Picture of the finished product of clear stewed chicken soup.

Put the chicken in cold water, boil out the blood and fish it out. Heat the pan with oil and add ginger and chicken. Add dried chili peppers, liquor and salt and bring to a boil. Pour the chicken into a casserole and simmer for 20 minutes. Add sweet potato strips and sprinkle with pepper, sesame oil, spring onions and so on.

Wash the local chicken and cut into pieces. Wash the pot and add water and local chicken. Bring to the boil. There is a layer of foam on the boiled chicken soup. The soup is blanched and the blood should be poured out. Remove the chicken that has been blanched. Fish the chicken in the container. Pour out the water and re-add the water. Add the blanched chicken. Cover and cook for more than 30 minutes. Season with salt. Add spring onions. Just boil the onions.

Native chicken is a local chicken with pure local blood. it is raised by farmers, scattered in woodland and in mountainous areas. Clean up the native chicken, put the cold water into the pot, put ginger and other nourishing herbs, boil, skim off the floating foam, turn to low heat and cook for more than 1 hour. If you cook it this way, the soup tastes good, and the chicken has no nutrition. Chicken nuggets over boiling water for a while, and then rise the nest, boiling water to put ginger and braised chicken farm, boil and turn to low heat for about 1 hour.

How is the local chicken soup delicious and nutritious?

First of all, wash the native chicken with Amoy rice water. After soaking the native chicken with Amoy rice water, the smell will disappear and the meat will be more fresh and tender. In addition, it is recommended to pot in cold water, so as to maintain more fiber and nutrients of native chicken. In addition, it is recommended to add salt after making chicken soup, so that nutrients are not easily lost. At the same time, you should choose frozen native chicken is the best, because in this case the chicken is the most fragrant and tender.

To stew a good and nutritious native chicken soup, you can refer to the following steps: prepare ingredients: choose fresh native chicken, sliced ginger, green onions, red dates, Chinese wolfberry and other ingredients. Native chicken should choose the breed with fresh and tender meat and moderate fat content. Wipe the chicken with salt or wine, then chop it into pieces and set aside. Boil: pour enough water into the saucepan, with a little more water to keep the chicken soup thick.

Get all the materials ready. Cut the chicken into pieces and cut the drumstick 2 times. Peel the whole garlic, wash it in water or boil it. Soak Lentinus edodes, red dates and dried yams. Put the local chicken into the stew cup and add black garlic, shiitake mushrooms, red dates, yam, sliced ginger and Chinese wolfberry in turn. Then add pure water, a few drops of cooking wine and the right amount of salt. 8 minutes full, put a cover on the steamer and steam for 2 hours.

Blanch the native chicken and remove it and drain. 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. Native chicken: native chicken, a kind of poultry. Different from caged broilers. Among them, the hillside scattered native chicken is the best, the rooster crown is big and red, the sex is fierce and aggressive, and the hen crown is very small.

How to make soup with pure chicken

1. Proper amount of chicken, angelica, astragalus, Chinese wolfberry, salt, monosodium glutamate and tea oil. Cut the ginger into thin slices, add the right amount of tea oil to the pot, wait for the tea oil to smoke, pour in the ginger slices and saute. Then pour the chopped chicken into the pan and stir-fry for three minutes. Then add the right amount of water to the soup pot, wait for the water to boil, and pour in the chicken.

2. Ingredients: 1 fresh rolling pheasant / native chicken, right amount of ginger, right amount of chives, right amount of salt. After the pheasant is washed, remove the head, neck, tail and toenail. Wash large chunks of chicken oil; slice ginger; cut chives. Scald the washed rolling pheasant with boiling water. Put the right amount of water in the pot, put the whole rolling pheasant + chicken oil + green onion ginger into the pot over high heat and skim off the foam, then simmer over low heat for about 90-120 minutes. Finally, season with salt.

3. Boil the chicken soup in a medium pot. Add carrots, celery, onions and garlic. Turn to low heat and add the chicken. Cover the lid and cook for 20 minutes. Carefully remove the chicken, cut it into small pieces, and put it back in the pan. Add coriander and stir.

4. Pure chicken soup ingredients: 600g chicken pieces, 5g ginger slices, 1200 grams of water seasoning: 1 and 1x2 tablespoons salt, 4 tablespoons Shaoxing wine: blanch chicken pieces in boiling water to remove blood and set aside. Add chicken nuggets, ginger, green onions and spices. After boiling, feed wine, add a little vinegar, fishy, can also promote calcium play. Simmer for 2 hours and season with salt when coming out of the pot.

How does the chicken stew taste good?

1. Lentinus edodes chicken soup materials: cooking wine, refined salt, monosodium glutamate, local chicken legs, shiitake mushrooms, red dates, ginger. Practice: cut the local chicken legs into pieces, scald them and fish them out. Lentinus edodes soak soft, pedicel off, red dates soak soft, ginger pat loose. Put all the ingredients in a casserole, add wine, add some water and simmer over low heat for 1 hour. Finally, season with salt and monosodium glutamate, mix well and serve.

2. Prepare 3 slices of ginger and more than 10 red dates. Put the washed chicken into the soup pot and bring to the boil with a small amount of cold water. Then pour out all the boiled water. Wash the boiled chicken several times with clean water, then add the right amount of water to make soup. After boiling the chicken soup over high heat, add sliced ginger and red dates, turn it into a low heat and continue to boil for another 30 minutes.

3. Lentinus edodes chicken soup materials: cooking wine, refined salt, monosodium glutamate, native chicken legs, shiitake mushrooms, red dates, ginger: blanch local chicken legs; soak Lentinus edodes, pedicel, red dates soak soft, ginger pat loose. -put all ingredients into a casserole, add cooking wine and water, and simmer over low heat for 1 hour. -season with salt and monosodium glutamate, mix well. Tip: first add cooking wine, and then add salt to make the chicken more tender and the soup more delicious.

4. How to stew chicken with angelica stew chicken. Ingredients: 500 grams of hen, 12 grams of Angelica sinensis, 1 piece of ginger, 5 grams of Chinese wolfberry, 5 grams of salt, right amount of spring onions, right amount of water, 2 grams of chicken essence (but not). Smash the ginger, wash Angelica sinensis and Chinese wolfberry and set aside. Eviscerate the chicken, rinse thoroughly, put in the casserole, add Angelica sinensis, green onions and ginger, add the right amount of water, bring to the boil, simmer over low heat for 3 hours, be careful not to open the lid.