How to stew the chicken to make up, how to stew the chicken is the most supplemental

Hello, for you. Prepare a yam, peel the skin clean, cut it into hob pieces, soak it in water after cutting, and pour a little white vinegar to prevent oxidation and discoloration. Prepare a few red dates and goji berries and soak them in water for a while.

Prepare a piece of ginger and cut it into slices; A slice of green onions, cut into horseshoe slices. Start to stew chicken soup: heat the wok, add an appropriate amount of vegetable oil, put in the green onion and ginger slices to stir-fry the fragrance when the oil temperature is 50% hot, pour in the chicken pieces that have controlled the water, turn on medium heat and stir-fry constantly, add a little salt to facilitate the water inside, fry the chicken pieces until they change color slightly, and then put them in the casserole.

When stewing chicken soup, you must use cold water, because with hot water, the outermost protein of the chicken will immediately solidify when it is hot, and the nutrients in the chicken nuggets cannot be fully stewed, and the protein in it cannot be fully dissolved, and the stewed soup is not delicious. We add an appropriate amount of water to cover the chicken pieces, bring them to a boil over high heat and simmer for 40 minutes, so that the nutrients in the chicken pieces can be incorporated into the soup. After 40 minutes, pour the yam, red dates and wolfberries into the pot, boil the soup again until it boils, turn to low heat and continue to simmer for 5 minutes, the yam is stewed and absorbs the umami of the soup.

Goji berries cannot be boiled for a long time and should be put into the pot last to avoid rotting. When the time comes, we open the lid of the pot, add an appropriate amount of salt, melt the seasoning before pouring it into the pot, and an original chicken soup is ready.

1.Wash the whole chicken, red dates, wolfberries, codonopsis, etc.;

2.Add an appropriate amount of water to the pot, put in the chicken pieces, cover the chicken, bring to a boil over high heat, remove the chicken and wash it.

3.Add ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica to the stew pot, add water to cover the chicken by about an inch, cover the stew pot, bring to a boil, and simmer for 2-3 hours;

4.When eating, add salt and monosodium glutamate according to personal taste.

Home-cooked chicken stew.

Ingredients: 700 grams of chicken.

Excipients: soy sauce, salt, sugar, monosodium glutamate, green onion, ginger, Sichuan pepper, spices, edible oil.

Practice Steps:1Cut the chicken into cubes and blanch in water for 5 minutes, then drain the blanched chicken.

2.Heat cooking oil in a pot, then add green onions, ginger and peppercorns, and stir the pan.

3.Then stir-fry the chicken, add soy sauce and sugar to taste, add water to the pan, simmer for 40 minutes, and add salt and chicken essence to taste.

Home-cooked chicken stew is a common home-cooked dish. It is highly nutritious and suitable for many people. It is delicious and can increase the appetite.

The nutritional value of chicken also includes more unsaturated fatty acids - oleic acid (but unsaturated fatty acids) and linoleic acid (polyunsaturated fatty acids), which can lower LDL cholesterol, which is harmful to human health. Chicken has a nourishing effect, and at the same time has the effect of regulating and replenishing deficiency, enhancing the body's immunity and resistance. It has a high protein content and high digestibility.

Among meats, it is arguably one of the most protein-intensive meats. It is a high-protein and low-fat food, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

The delicious, nutritious and replenishing method of stewing chicken is as follows:Ingredients: chicken thighs, shiitake mushrooms, carrots, round bamboo shoots, green onions, salt, sugar, oil, ginger slices, black pepper 1, wash the whole legs of the chicken.

2. Remove the grease and part of the skin and cut into pieces.

3. Cook the chicken in a pot under cold water, add ginger slices, and bring to a boil.

4. After the water boils, scoop up the chicken thighs and wash off the foam with cold water.

5. Evenly stack the ginger slices at the bottom of the casserole.

6. Add the chicken thighs and garnish to the casserole, and add the seasonings.

7. Bring to a boil over high heat and simmer over low heat for 25 minutes.

8. Turn off the heat and sprinkle with an appropriate amount of chopped green onion and dried red pepper to garnish.

Ingredients: 300 grams of burdock root, 550 grams of chicken.

Seasoning: 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 3 grams of chicken essence, 5 grams of pepper, 10 grams of cooking wine, 3 grams of star anise, 5 grams of fennel seeds [cumin seeds], 5 grams of tangerine peel, 3 grams of Sichuan pepper.

How to make it: 1.Peel and wash the burdock and cut it into thick slices;

2.Wash the green onion and ginger, cut the green onion into sections and slice the ginger;

3.Slaughter and wash the chicken, blanch it with boiling water, remove it and set aside;

500 grams of burdock root, 1 chicken. Green onion 10 g Ginger 5 g Salt 5 g Chicken essence 3 g Pepper 5 g Cooking wine 10 g Star anise 3 g Fennel seeds [cumin seeds].

5 grams of tangerine peel 5 grams of Sichuan pepper 3 grams of each appropriate amount.

1.Peel and wash the burdock and cut it into thick slices;

2.Wash the green onion and ginger, cut the green onion into sections and slice the ginger;

3.Slaughter and wash the chicken, remove the hair, internal organs, and foot paws, weld it in a pot of boiling water, and remove it to wash off the blood;

4.Add an appropriate amount of water to the soup pot and then put in the chicken, add cooking wine, salt, chicken essence, anise, tangerine peel, cinnamon, pepper water, green onions, and ginger slices to stew until the meat is cooked, and sprinkle pepper before cooking.

1 chicken, 9 burdock roots (about catty), 1 tablespoon of sweet berries, a little seasoning.

Seasoning: Soy sauce and salt are appropriate amounts.

Method 1Cut the burdock diagonally into about 3 thin slices and put them in the chicken belly, and cut the remaining hob into thick oblique slices and blanch them in green onion and ginger water and take them out.

2.Blanched chicken, burdock root, and water are boiled in a pot for 20 minutes, then rotten for another hour, and wine and seasonings are added before eating.

1.Rinse the black beans and soak them in water for 30 minutes.

2.Burdock peeled, washed and cut into cubes.

3.Chop the chicken, scoop up the soup and set aside.

4.Put the black beans and burdock in the pot first, add 6 bowls of water to boil, turn to low heat and simmer for 15 minutes, then add the chicken and simmer for 90 minutes.

5.Wait until the meat is cooked and rotten, add salt to taste.

200g chicken thighs, diced, 200g burdock, peeled, cut into hob pieces, 100g fresh ginkgo seeds, 200g fresh lotus seeds, 100g Brazilian mushrooms (agaricus mushrooms) (5 flowers), soaked until soft and stemmed, 5g goji berries (about 1 tablespoon), 11 2 teaspoons salt, 1 teaspoon wine, 1440 ml stock.

Method 1Take a large pot and bring water to a boil. Blanch the chicken pieces and remove them.

2.Put all the stock in the saucepan, add the chicken thighs, burdock, ginkgo seeds, lotus seeds, Brazilian mushrooms, goji berries, salt, wine, and simmer for about 40 minutes.

Hello answer, 1, choose the local chicken (that is, the chai chicken) or the laying hen (that is, the chicken that lays the eggs), and then the old hen, must be live, now slaughtered chicken, such a chicken stew out of fresh, tender, delicious. 2. Remove some attachments from the chicken to make the chicken soup more delicious. Accessories that affect the color and taste of the soup include:

the red offal of chickens, such as liver, lungs, heart, etc.; Cut off the toenails on the chicken feet, there are a large number of bacteria in the toenails, which are easy to contaminate the whole pot of chicken broth; Remove the chicken nose, which is located between the upper part of the chicken mouth and the eyes, otherwise it is easy to make the chicken soup smell. I am a chicken head and chicken feet are removed (optional) 3, rice water contains a certain amount of starch, vitamins and trace elements. Before making the soup, soak the chicken in rice washing water for 15 minutes, which can not only remove the odor from the chicken skin, but also make the chicken more tender.

4. Stewed chicken soup should be made in a porcelain pot or casserole, so that the stewed chicken soup is original, do not use iron or aluminum pots, the stewed chicken soup is not delicious, and the iron and aluminum pots are easy to destroy the fragrance and umami. 5. When stewing chicken, add enough water at one time in a clay pot or casserole, and do not add water halfway, otherwise the soup will not be mellow. If you really add less water, you must add boiling water halfway through, cover the fire and boil, open it to skim off the blood foam, and you must skim it clean, so that the chicken soup is clear.

After skimming the blood foam, add cooking wine and ginger slices or longan (longan optional) and then turn to low heat, at this time do not just uncover, "run" soup is easy to lose the original flavor 6, stewed chicken about 7 minutes cooked, if it is a stewed nourishing nutritious chicken soup, like to eat shiitake mushrooms (dried shiitake mushrooms and chicken nuggets stewed together, fresh shiitake mushrooms, 7 minutes cooked in addition), red dates and wolfberries, etc., at this time to add, chicken soup tastes particularly fresh, and there is a sweet feeling. However, the ingredients should not be too much and too miscellaneous, otherwise it is easy to destroy the taste. On the contrary, it is stewed broth, which is used for cooking, so you don't need to add these ingredients, you can stew it directly.

7. Don't put salt too early, otherwise not only will the soup taste become lighter, it is easy to add too much salt, and the meat will not be stewed. Be sure to add salt when the soup is almost ready. After adding salt, turn to simmer for a few minutes and turn off the heat, so that the salt flavor enters the chicken, and a pot of fragrant chicken soup is stewed.

Angelica bamboo sunflower chicken soup.

Ingredients: local chicken (1 hen), angelica (1 piece), bamboo sunflower (appropriate amount), peanuts (appropriate amount), red dates (5 pieces), ginger slices (3 pieces), Sichuan pepper (a few pieces).

Production steps: 1. Prepare the main raw materials, cut the purchased chicken into pieces, wash it, and blanch the chicken with water.

2. In order to make the soup clear enough, the blanched chicken can be cleaned again and put all the ingredients and chicken into the saucepan.

3. Soak the bamboo sunflower in clean water, and change the water several times halfway.

4. Add water to cover the chicken, except for the bamboo sunflower, add other ingredients together.

5. Bring the water of the stewed chicken to a boil over high heat, simmer for two hours, and then add the bamboo sunflower to stew for half an hour.

Tips: We stew chicken soup without other seasonings, and drink it directly when drinking soup, if you are not used to it, you can put some salt and pepper to taste after getting out of the pot. If you eat chicken, you can adjust a dipping sauce and it's OK.

Court Chicken Soup. Ingredients: old hen (oil chicken) (1), ginger slices (a little), water (appropriate amount), salt (appropriate amount), wolfberry, red dates, chives (appropriate amount (or optional)).

Production steps: 1. An old hen, it is best to choose the best Beijing oil chicken.

2. Prepare materials. Wash and dispose of the chickens and cut off the nails of the chicken feet.

3. Cleaned chickens. (Because the chicken itself is fresh, do not need to soak) put the whole chicken in a deep pot.

4. Slice ginger and prepare red dates and wolfberries (wolfberries and red dates can also be added); Finely chop the chives.

5. Fill the pot with water, the amount of water is about not over the chicken body, put in the ginger slices, boil over high heat, and then skim until the foam. (There is very little, almost no foam).

6. Add red dates and wolfberries. Cover and simmer for an hour.

7. Add a small amount of salt to taste the boiled chicken broth, sprinkle with minced chives to garnish.

Chop the black chicken into larger pieces, cut the potatoes into hobs, and change the mushrooms to the knife, prepare some red pepper and garlic, first put some garlic, stir-fry the black chicken for a few minutes, pour in water, cover the lid and stew for half an hour, then put in the potatoes, shiitake mushrooms and red peppers and stew for ten minutes, adjust the flavor and get out of the pot.

Answer: We recommend buying live chickens, especially small roosters, as much as possible. Be sure not to blanch the water before stewing, so that the blood water will come out on its own, and the meat will be more tender. We add an appropriate amount of salt to cold water to dissolve and stir well, and then use the processed water to wash the chicken, we know that the density of table salt is greater than the density of blood water, so it is easy to force out the blood water in the chicken.

In this way, you don't need to add salt to the processed chicken, you can add an appropriate amount of soy sauce, oyster sauce and cooking wine to marinate for 20 minutes, then pour the oil into the pot, pour the prepared ginger slices, garlic cloves, green onions, cinnamon, star anise, bay leaves and peppercorns into the pot and stir-fry to make the fragrance, and then pour in the chicken.

Because the washed chicken contains more water, try to stir-fry for about 10 minutes, until the water in the chicken is dry, and then add boiling water, add water to the chicken, and simmer over high heat for 30 minutes to an hour, generally the time for small roosters to stew is 30 minutes, and the old hen needs to be stewed for about an hour.

1.Wash the whole chicken, red dates, wolfberries, codonopsis, etc.;

2.Add an appropriate amount of water to the pot, put in the chicken pieces, the water is not over the chicken, boil over high heat, remove the chicken and wash it 3Add ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica to the stew pot, add water to cover the chicken by about an inch, cover the stew pot, bring to a boil, and simmer for 2-3 hours;

4.When eating, add salt and monosodium glutamate according to personal taste.

2.Stew with winter melon, corn, yam, carrot, chestnut and other starch-rich vegetables: it can absorb the oil in the chicken soup, make the vegetables more delicious, and reduce the greasy feeling of the chicken soup.

3.Stewed with Chinese medicinal materials such as astragalus, codonopsis, angelica, wolfberry, longan: different medicinal materials can play different tonic effects and are used as medicinal diets for food supplements. I hope my answer is helpful to you and I wish you a happy life!

1. First of all, it is necessary to ensure the supply of high-quality protein, sufficient vitamins and inorganic salts, especially sufficient iron, to prevent the occurrence of anemia.

2 Food choices should be nutritious and easy to digest and absorb. It can provide fresh fish, tender chicken, eggs, animal liver, animal blood, lean meat, soybean products, milk, jujubes, lotus seeds, fresh fruits and vegetables.

3. Do not eat or eat less greasy, raw and cold food, and should not eat radish, hawthorn, bitter gourd, orange and other foods that are rational, blood-invigorating, and cold. Eat plenty of foods that are easy to digest.

4. The time of recuperation should be half a month, and those who are usually weak, have poor physical fitness, and have lost a lot of blood can appropriately extend the recuperation time as appropriate.

Chicken stew with mushrooms: Ingredients].

700 grams of chicken breast, 250 grams of fresh mushrooms, 125 grams of peeled raw shrimp, 50 grams of canned bamboo shoots, 15 grams of green onions, 25 grams of corn flour, 15 grams of soy sauce, 5 grams of refined salt, grams of ginger, 3 grams of pepper leaves, 10 grams of sesame oil.

Production process] 1. Peel the chicken breast, remove the fascia, remove the bones, soak it in clean water, wash it, control the drying, and chop it into a puree. 2. Take a uniform fresh mushroom, dry the water with a wet towel, cut off the top cover intact, leave the mushroom stalk behind, and use it separately. 3. Peel the raw shrimp, remove the shrimp intestines, and chop the shrimp meat.

4. Take a porcelain basin, add the chicken puree, minced shrimp, add green onions, ginger, refined salt, soy sauce, corn flour, and bamboo shoots and stir well to taste. 5. After the fresh mushrooms are cleaned, put in the flavored filling, then press it slightly with your hands, dip a little corn flour, and set aside. 6. Put the iron plate on the fire, put in the sesame oil, put the fresh mushrooms in the filling, fry for 20 minutes, until cooked, shovel out, put it in the plate, and then use the washed and sterilized pepper leaves to decorate the edge of the plate.