Can cuttlefish be cooked with black chicken? What can you put in chicken soup with cuttlefish

OK. Ingredients: cuttlefish, black chicken.

Steps: 1. Prepare cuttlefish, black chicken, and the amount of ingredients depends on the person.

2. Soak the dried cuttlefish in water first to soften.

3. Chop the chicken into pieces and cut some ginger.

4. Stir in the ginger slices in the oil until fragrant, then add the chicken pieces and stir-fry well.

5. Put salt and stir-fry until it changes color, don't fry it for too long, it won't be fresh and sweet if you fry it for too long.

6. Put the cuttlefish in a bowl.

7. Put it in the steamer and steam it through the water, and adjust it to the high pressure of the meat stall.

8. Finished products. <>

1. Cuttlefish stewed black chicken, simple to make, delicious taste, is a traditional nourishing product. This soup also has a certain medicinal value, for women has the effect of nourishing yin and nourishing blood, dissolving stasis and regulating menstruation, and it is also a beauty soup for nourishing blood and nourishing beauty in winter.

2. Ingredients: half a black chicken.

1 dried cuttlefish (medium size).

3 red dates.

Goji berries A small handful.

Old ginger piece.

Seasoning a little.

3. Steps: 1. Wash the black chicken and chop it into pieces;

2. Soak the dried cuttlefish in warm water for 3 hours;

3. Wash the dried cuttlefish, tear off the outer membrane and the bones in the middle, and cut into pieces for later use;

4. Break the old ginger, remove the core of the red dates, and wash the wolfberries;

5. Put the above ingredients into a large stew pot with cuttlefish and black chicken, add water until it is full, and drop a few drops of rice wine; (Don't put the goji berries in yet).

6. Add one-third of the water to a deep pot, put it in a stew pot, cover it and simmer for 3 hours;

7. Put in the wolfberries 10 minutes before cooking, add salt and pepper to taste.

Fourth, the finished product display:

Yes! Squid in fresh chicken soup.

Cuttlefish boiled fresh chicken soup is a Sichuan folk nourishing soup, and they are mostly used for post-illness conditioning.

Cuttlefish is a mollusk that lives in the ocean, and it is mainly dried products on the market, also known as dried cuttlefish. Its nutritional characteristics are high in protein and vitamin E, and the content of trace elements calcium, phosphorus, magnesium and selenium is also high, especially magnesium and selenium are particularly high. Traditional Chinese medicine believes that it has a flat nature, sweet and salty taste, and has the functions of nourishing yin and nourishing the stomach, replenishing deficiency and rejuvenating the skin.

Fresh chicken soup made with dried squid is mellow and delicious, which has the function of nourishing yin and benefiting the stomach and strengthening the body. From the Guangdong soup is used to adding peanuts and tangerine peel to taste better.

Ingredients: 1 dried cuttlefish, half a bright chicken, 3 slices of ginger.

Preparation: Dried cuttlefish soaking, bare chicken guts and tail, claw nails, cut into pieces, or not. Put it into a clay pot with ginger, add 2500ml of water (about 10 bowls), boil over a fire, change to a simmer for about 2 hours, and add or not need to add an appropriate amount of salt after tasting the taste.

You can put some shiitake mushrooms in the chicken soup with cuttlefish, or you can also put tea tree mushrooms, or you can put some rape and cabbage. Let's take a look at the steps of how to make chicken soup with cuttlefish:

First of all, after soaking the cuttlefish, wash some impurities with water first, and wash it before soaking, which may be more difficult. The bone located in its middle position is then removed. There is only this one bone for a cuttlefish, which can be kept first, and then it can be put into the pot and boiled together.

Cut the cuttlefish meat into small pieces and set aside.

The processing of chicken is relatively complicated, and it needs to be cut into small pieces first, and if you buy it directly from the supermarket, you should be able to handle it for you. After that, you can use a little salt and marinate it a little.

When the chicken is placed in hot water, it shrinks quickly when heated, and at the same time, the blood stains on the meat are separated. The point of this process is not to cook the chicken, but to dispose of the blood stains on the chicken, so that the soup is bright and not cloudy when it is simmered later. The chicken after the water is splashed and cleaned.

Put the chicken, cuttlefish, and ginger together in a saucepan and add an appropriate amount of water. What is moderation? Let's put it this way, the amount of water is in proportion to your ingredients.

For example, if we can fill a whole bowl of chicken this time, and the cuttlefish has a small half bowl, then using the same bowl and adding about 4-5 bowls of water, you can do it.

Start by using high heat and let the whole pot of soup boil for about 10 minutes. Then, you can turn the heat down and basically keep the whole pot of soup boiling in a small area. Continue to simmer for more than 1 hour.

It should be noted here that if the hen you choose is relatively "old", because many people like to stew soup with old hens, then the stewing time needs to be extended accordingly, and the amount of water added should also be increased.

Finally, put the vegetables in the first two minutes or so of cooking.

Ingredients: several dried cuttlefish, about 500g of black chicken, 30g of codonopsis, 15g of wolfberry, appropriate amount of ginger, salt, monosodium glutamate, and soy sauce.

Preparation method: Dried cuttlefish bones, soaked and sliced, codonopsis and wolfberry washed, two flavors filled into the hairless and visceral washed black chicken belly, and the belly is sewn with thread. Put in the casserole, add water and ginger, and cover the casserole.

Bring to a boil first, then switch to a simmer for 2 hours and season to taste.

Half a black chicken.

1 dried cuttlefish (medium size).

3 red dates.

Goji berries A small handful.

Old ginger piece.

Seasoning a pinch [1].

Method: Wash the black chicken and chop it into pieces;

Soak the dried cuttlefish in warm water for 3 hours;

Wash the dried cuttlefish, tear off the outer membrane and the bone in the middle, and cut it into pieces for later use;

Break the old ginger, remove the core of the red dates, and wash the wolfberries;

Put the above ingredients into a large stew pot together with cuttlefish and black chicken, add water until it is full, and drop a few drops of rice wine; (Don't put the goji berries in yet).

Add one-third of the water to a deep pot, put it in a stew pot, cover and simmer for 3 hours;

Ten minutes before cooking, add the wolfberries, add salt and pepper to taste.

OK. Prepare the ingredients: cuttlefish, black chicken.

Steps: 1. Prepare cuttlefish, black chicken, and the amount of ingredients depends on the person.

2. Soak the dried cuttlefish in water first to soften.

3. Chop the chicken into pieces and cut some ginger.

4. Stir in the ginger slices in the oil until fragrant, then add the chicken pieces and stir-fry well.

5. Put salt and stir-fry Nian Li Huai, stir-fry until it changes color, don't fry it for too long, it won't be fresh and sweet if you fry it for too long.

6. Put the cuttlefish in a bowl.

7. Put it into the steamer and steam it through water, and adjust it to the high pressure of the meat stall.

8. Finished products. <>

Wash the black chicken and chop it into pieces; Soak the dried cuttlefish in warm water for 3 hours; Wash the dried cuttlefish, tear off the outer membrane and the bone in the middle, and cut it into pieces for later use; Break the old ginger, remove the core of the red dates, and wash the wolfberries; Put the above ingredients into a large stew pot together with cuttlefish and black chicken, add water until it is full, and drop a few drops of rice wine; (Don't put the wolfberries in it first) Add one-third of the water to a deep pot, put it in a stew pot, cover it well, and simmer for 3 hours; Ten minutes before cooking, add the wolfberries, add salt and pepper to taste. Serve with a meal.

You can add some mushrooms, such as tea tree mushrooms, mouth mushrooms, white spirit mushrooms, etc.

Pay attention to the following points when using alkaline water to grow dried cuttlefish:

1. The concentration of alkali solution should be adjusted appropriately according to the age and tenderness of dried squid and the cold and heat of the climate. For example, if the body is large and hard, the concentration should be slightly larger, and the concentration should be small if the body is small and soft; In summer, the concentration should be small, and in winter, the concentration is slightly larger.

2. The length of the rising time is closely related to the concentration of alkali solution. When the concentration is large, the growth time can be shortened, and the time can be appropriately extended if the concentration is small.

3. After the dried cuttlefish is soaked in water and softened, it is then put into alkaline water to swell, which can reduce the corrosive effect of alkaline water on squid. Changing the cuttlefish into evenly sized slices can make the squid rise consistently.

4. When the hair rises, the first penetrating should be fished out first, and the unpenetrated ones should continue to be sent to avoid excessive growth of some and insufficient growth of others.

5. When using alkaline water to improve the quality, it must be carried out in a constant temperature solution of 80 90. If the lye boils (100), it is easy to "melt" the squid meat. In practice, the pot can be removed from the heat or cold water can be added to maintain a constant temperature.

When using cooked alkaline water, it does not need to be heated.

Ingredients: half a local chicken, 5 dried cuttlefish (small), a few white peppers, 3 slices of ginger, an appropriate amount of salt, 2 tablespoons of cooking wine.

Steps: 1. Dry cuttlefish should be cleaned with warm water first, and then soaked in hot water for about 30 minutes (note: the size and quality of cuttlefish are different, and the soaking time is also different, so adjust appropriately according to the cuttlefish you bought).

2. After soaking, cut the cuttlefish into strips after taking care of it and put it on a plate for later use.

3. After the chicken is cleaned, cut into pieces, pour an appropriate amount of water into the pot, add 2 tablespoons of cooking wine, boil the chicken, remove the blood foam, boil the water and cook for a minute.

4. After the chicken is removed and washed off the foam, put it in a casserole filled with water, and then add ginger slices.

5. Add a few white peppercorns to make it fresh.

6. Pour the cut cuttlefish into the casserole, stir well and simmer together. After the water is boiled, turn to low heat, cover the lid, and simmer over low heat for about 2 hours (Note: according to the variety and meat quality of the chicken, adjust the simmering time appropriately).

7. When the time comes, open the lid, the fragrance comes to the nose, put the pot in the bowl, put a little salt in the bowl to adjust the taste, and a bowl of soup with delicious cuttlefish stewed chicken soup will be baked.

The above content refers to Encyclopedia - Chicken stew with cuttlefish.

Dried cuttlefish can be stewed with chicken in soup as follows:

1. Materials. 100 grams of dried cuttlefish, half an old chicken, 5 shiitake mushrooms, 1 green onion, 4 slices of ginger, a tablespoon of cooking wine, 5 grams of salt, and an appropriate amount of chopped green onions.

Second, the practice. 1. Soak the cuttlefish in dry and cold water for 60 minutes, remove impurities, and cut into shreds for later use; After soaking the mushrooms to soften, clean them and cut them for later use;

2. Chop the chicken into pieces, clean it, boil it in boiling water, and drain the water;

3. After the oil in the pot is 5 hot, add the chicken pieces, cooking wine, and ginger pieces, and fry the chicken fat over high heat; Put the fried chicken pieces into a saucepan, add half a pot of boiling water, cuttlefish, and shiitake mushrooms, bring to a boil over high heat, turn to low heat and simmer for 2 hours;

4. Add salt and chopped green onion to taste.

It can be extremely high in terms of fresh nutrition. Wish.