The practice of lotus root mushroom chicken soup, can lotus root mushrooms be stewed with chicken

Introduction to the practice of lotus root and shiitake mushroom fresh chicken soup.

Explain the practice of lotus root and shiitake mushroom fresh chicken soup and teach you how to make lotus root and shiitake mushroom fresh chicken soup delicious:

1.Prepare raw materials.

2.Wash and peel the lotus root and cut it into slices.

3.Wash the chicken thighs and chop them into pieces.

4.Put the chicken thighs in a pot of boiling water, blanch, remove and drain.

5.Put all the ingredients in a casserole, add 1 large bowl of water to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.

6.Add an appropriate amount of salt and chicken essence to taste before cooking.

Tips for making fresh chicken soup with lotus root and shiitake mushrooms:

Do not use iron utensils when boiling lotus root to avoid blackening of food. The uncut lotus root can be left at room temperature for a week, but because the lotus root is easy to turn black and the part of the cut face is easy to rot, the cut lotus root should be covered with plastic wrap at the incision and refrigerated for about a week.

1.Clear heat and cool blood: lotus root is cold and has the effect of clearing heat and cooling blood, and can be used for hot diseases; The lotus root has a sweet taste and is especially beneficial to those who are thirsty for fever, hemorrhage, hemoptysis, and bleeding.

2.Laxative, antidiarrheal, spleen and appetizing: lotus root contains mucus protein and dietary fiber, which can bind to bile salt, cholesterol and triglycerides in food in the human body, so that it can be excreted from the feces, thereby reducing the absorption of lipids.

The lotus root exudes a unique fragrance, and also contains tannins, which has a certain spleen and antidiarrheal effect, can increase appetite, promote digestion, appetize and healthy, and is beneficial to the recovery of health of people with poor stomach and loss of appetite.

3.Beneficial blood and muscle: The nutritional value of lotus root is very high, rich in trace elements such as iron and calcium, and rich in plant protein, vitamins and starch, which has obvious effects on nourishing qi and blood and enhancing human immunity. Therefore, traditional Chinese medicine calls it: "the main tonic nourishes the spirits and nourishes the qi".

4.Stop bleeding and dissipate stasis: Lotus root contains a large amount of tannins, which have the effect of constricting blood vessels and can be used to stop bleeding. Lotus root can also cool the blood, disperse blood, traditional Chinese medicine believes that it stops bleeding without leaving stasis, is a good food therapy for fever.

Food taboos: lotus root is cool, and pregnant women should not eat it too early; Lotus root is cold, crisp and refreshing when eaten raw, but it hinders the spleen and stomach. People with low digestion function of the spleen and stomach and loose stools should not eat raw.

Lotus root mushrooms can be stewed with chicken, and the specific method is as follows.

Ingredients: chicken, lotus root, mushrooms, green onion, ginger, salt, chicken essence.

1. Prepare the ingredients.

2. Cut the chicken, green onion and ginger and set aside.

3. Remove the stems of the mushrooms and boil them in boiling water for 2 minutes to wash.

4. Blanch the chicken, remove and drain.

5. Add an appropriate amount of boiling water to the soup pot and add green onion and ginger.

6. Add the chicken and shiitake mushrooms.

7. Add cooking wine.

8. Cover and bring to a boil over medium-low heat and simmer for 20 minutes.

9. Add the peeled and sliced lotus root and continue to simmer for 15 minutes.

10. Finally, add salt and a little chicken essence and cook to turn on the heat.

Gastronomy, as the name suggests, is delicious food, expensive'There are delicacies from the mountains and seas, and there are cheap street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. The following is my method of stewed chicken soup with lotus root, welcome to read and collect.

Ingredients for stewed chicken soup with lotus root:Lotus root, chicken wing root.

Home-cooked recipe for stewed chicken soup with lotus root:1. Ingredients: lotus root and chicken root.

2. Wash the chicken roots, put them in a boiling pot, pour in an appropriate amount of water, cover the pot, boil over high heat, remove the lid, and turn off the heat. Drain the water from the pot, wash the pot and chicken root again, and add enough water at one time.

3. Wash the lotus root, peel it, cut it into large pieces, put it in a boiling pot, and cover the pot. Bring to a boil over high heat, remove the lid and turn off the heat.

4. Pour all the pieces into the electric saucepan.

5. Cover the pot, turn on the power, and raise the heat.

6. Simmer for 2 hours, add an appropriate amount of chicken powder to taste, and then turn off the power.

Raw material. 1 4 chickens, a lotus root, 4 red dates, ginger slices and green onions.

Method. 1. Wash the chicken, chop it into small pieces, soak it for a while, and then pass through boiling water. Cut the lotus root into cubes.

2. Put all the ingredients into the soup together, add enough water at one time, turn to low heat and boil slowly, and it is best to boil for more than 2 hours!

3. Finally, remove the oil slick and add salt to eat!

Lotus root is a low-fat food with high nutritional value, which can be eaten raw, steamed, stir-fried, and stewed in soup.

Lotus root can strengthen the spleen and stomach, and mothers eat more lotus root, which can clear the blood accumulated in the abdomen and promote milk secretion. Lotus root soup has a cough suppressant effect, and drinking the juice squeezed from the lotus root with skin directly can cause severe cough. However, patients with low digestive function of the spleen and stomach and gastric and duodenal ulcers should avoid eating lotus root.

Those with loose stools should not eat raw.

It is best to blanch the chicken you bought, then stew it in the pot, and then put the lotus root after it is opened, and the lotus root must be washed! Otherwise, it will smell earthy! Don't put any seasoning just yet! You can put some ginger and wine, simmer for an hour and a half, and finally add some salt and chicken essence.

Ingredients: 180 grams of lotus root, 200 grams of chicken, 100 grams of black beans, 12 slices of ginger. 3 grams of salt, 3 grams of chicken broth and 5 ml of cooking wine.

Method:1Cut the washed and peeled lotus root in half, cut it into pieces, and then cut it into cubes.

2.Cut the washed chicken hall meat and cut it into small pieces.

3.Add an appropriate amount of water to the pot and bring to a boil, pour in the chicken pieces and stir Jian Xiaodong a few times and cook for a while.

4.After boiling, remove the blood and water foam, remove the drain and set aside.

5.Pour an appropriate amount of water into the casserole and boil the ginger slices, and pour in the blanched chicken pieces.

6.Add the washed black beans and pour in the lotus root.

7.Pour in a little cooking wine, cover and bring to a boil, simmer for 40 minutes until the ingredients are cooked, remove the lid and add a teaspoon of salt, 3 grams of chicken broth mix, stir well to taste, and cook for a while to let the ingredients absorb the flavor.

8.Turn off the heat and put the cooked chicken stock in a soup bowl.

Tips:1Stewed chicken with lotus root, the chicken is fresh and tender, the soup is delicious, nourishing the body, delicious and satisfying!

2.Soak the black beans before boiling the soup until soft and use them to shorten the cooking time.

Material. 250 grams of lotus root, 50 grams of black beans, 10 jujubes, 250 grams of chicken.

Method. Stir-fry the black beans until cracked, then rinse them with water and let them dry. Lotus root, jujube, chicken patted and washed, lotus root, chicken cut into pieces, jujube pitted.

Put all the above ingredients into the pot, add an appropriate amount of water, salt, wine and ginger slices, add monosodium glutamate and chopped green onion to taste after the chicken is cooked. Accompaniment, eat chicken, lotus root, black beans and jujubes, drink soup, and eat it in parts.

What I provide is the practice of clear soup, the lotus root is cut into hob pieces, put in the water to soak in bed, the chicken is chopped evenly, blanched before cooking, put oil in the pot, put the pot material, pepper, (put a little more), put the chicken and fry it, add water or soup, put two slices of ginger, seasoning, if there is a pressure cooker, press it on low heat for five minutes, there is no slow pause, and the lotus root is almost ripe

Chicken stew with lotus root is a meat dish that is suitable for summer consumption, and the lotus root absorbs the fat of the chicken. The chicken won't be greasy. The lotus root is more delicious, the meat is fragrant, and the taste is very glutinous.

It is a meat dish that is perfect for entertaining friends and family in the summer. I chose chicken thighs, the meat of chicken thighs is relatively tender, and the meat is more bone and less than it is super powerful to eat.

The medicinal value of lotus root is quite high, its roots, roots, leaves, flowers, whiskers and fruits, all of which are treasures, can be nourished and used in medicine. Lotus root is made into powder, which can eliminate food and stop diarrhea, appetize and clear heat, nourish and nourish, prevent internal bleeding, and is a good liquid food and nourishing treasure for women, children, children, and the frail and sick.

Ingredients; 500 grams of chicken thigh, 200 grams of lotus root.

Accessories; Green onion and ginger, soy sauce, sugar, salt, cooking wine, star anise.

Method. 1 Wash the chicken thighs, remove the fat from the edges, 2 Cut into small pieces and blanch and drain.

3 Stir-fry in a hot pan until lightly browned.

4. Add a small amount of oil to another pot, add sugar and fry until the sugar is colored.

5 Add the stir-fried chicken and stir-fry evenly.

6 Add cooking wine and soy sauce and continue to stir-fry.

7 Add green onions, ginger and star anise.

8 Add boiling water to cover the meat.

9 Add the lotus root that has been peeled and cut into strips. Bring to a boil and simmer over low heat for 40 minutes, add salt to dry the soup, and pay attention to stir-fry to avoid sugar-colored fried paste.