How to stew chicken soup with dried shiitake mushrooms delicious, how to stew chicken soup with drie

Chicken soup with shiitake mushrooms is a simple and delicious nourishing soup, which can replenish qi and blood, nourish the skin, and improve immunity.

Method 1. Preparation of ingredients.

1 whole chicken, a few shiitake mushrooms, red dates, 10 wolfberries, ginger slices, and a little salt.

Steps: 1. The whole chicken has been cleaned of internal organs, after rinsing, cut off the head and tail of the chicken, there are two thick pieces of fat in the tail body, and the lymph on the neck of the chicken should also be removed; Wash your favorite mushrooms, cut them into cubes and set aside; Wash the red dates and wolfberries and soak them in warm water for a while.

2. Pour a sufficient amount of water into the pot, put the whole chicken under cold water, boil over high heat to remove the foam, and add ginger slices, soaked red dates, wolfberries, and shiitake mushrooms. Do you use dried shiitake mushrooms, the water for soaking shiitake mushrooms is better to pour them into the soup and boil them together, the fragrance is stronger, so you have to wash the shiitake mushrooms carefully.

3. Chaiji. If the black chicken is boiled for 2 hours, three yellow chickens.

1 hour is enough, sprinkle some salt before drinking.

Precautions. 1. Chai chicken, black chicken, can be, or use half a black chicken + half a chai chicken to boil together is also very good, it takes some time for the chai chicken and black chicken to boil the soup, about 2 hours or so, and it is much easier to use three yellow chickens.

2. Dried or fresh shiitake mushrooms can be used to make this soup, and the nutritional value is the same. If you don't like to eat shiitake mushrooms, you can replace them with your favorite mushrooms, which will go well with the taste of chicken soup.

Practice 2. Preparation of ingredients.

Half a chicken, shiitake mushrooms, ginger, green onions, cooking wine.

Sugar, salt. Steps:

1. Soak the mushrooms in advance and chop the chicken.

2. Blanch the chicken in water, add ginger slices and green onions, wash the mushrooms, and drain.

3. Put a little oil in the pot, remove the blanched chicken, and stir-fry it slightly in the pot to bring out the fragrance.

4. Pour into the casserole, put two slices of ginger, put water, cover the lid, and simmer.

5. After boiling, continue for 10 minutes, then put the mushrooms to simmer, bring to a boil, turn to medium heat and simmer for 30 minutes.

6. Put a little sugar (a little bit is good to enhance the flavor, and the chicken soup will be more fresh.) ）

7. Put salt to taste, taste salty, and add a little cooking wine.

8. Continue to simmer until the chicken you like is cooked to the point where it is cooked.

Oyster mushrooms belong to the edible mushroom ingredients, most of the oyster mushrooms are cultivated by manpower, now many people are poisoned by eating oyster mushrooms, many people are afraid to eat oyster mushrooms again, in fact, if you buy reliable oyster mushrooms, then oyster mushrooms are still very delicious, and then for everyone to introduce in detail a home-grown dried mushroom stewed chicken soup practice, both delicious and delicious, in addition to not worrying about the harm inside, the next article I will introduce you to dry shiitake mushrooms stewed chicken soup what to do.

Chicken stew with shiitake mushrooms. Main materials: 2 local chicken wings, 6 dried shiitake mushrooms, auxiliary materials:

12 jujubes, 2 slices of ginger Condiments: 1 teaspoon of wine, 1 teaspoon of salt Directions: 1

Chop a small piece of chicken wings, blanch them to remove blood and rinse them off; 2.Soak oyster mushrooms until soft, remove the stems, and soak jujubes until soft. Put all the ingredients in a saucepan, pour 1 teaspoon of wine and add 6 cups of boiling water.

This soup can also be put on the stove and simmered immediately, but the water should still be boiled before adding the ingredients, and the juice should not be cloudy. There is no need to put salt in the old hen soup before it is cooked, so that the chicken breast is tender and the juice is fresh.

Chicken stew with shiitake mushrooms. Raw materials (4 servings).

Chinese herbal medicine: daylily 20g 1 slice of ginger (cut into thin strips).

1 chicken (1000g), 2 tsp light soy sauce, 8 dried shiitake mushrooms (small).

1 spring bamboo shoot, 1 shallot, soaking in juice and 4 cups of water.

Water-soluble tapioca starch is appropriate.

Method: 1 Put the chicken in a bag, wash it, remove the water, apply light soy sauce to the chicken with a soft brush, and fry the chicken in oil until it is reddish brown.

2 Wash the daylily, soak it in water, remove the hard part after it becomes loose, and keep the daylily juice for equipment.

3 Soak the fungus in water, remove the roots, wash and set aside.

4 Wash the dried shiitake mushrooms, soak them in 3 cups of water, remove them after they become loose, and set aside the oyster mushroom juice.

5 Cut the bamboo shoots into slices.

6 Saute the shallots. After the ginger is fragrant, add spring bamboo shoots, oyster mushrooms, oyster mushroom juice, enoki mushroom juice, water, wine, light soy sauce, sugar, chicken, about 20-30 minutes, and boil the chicken.

7 Add the daylily, cook for a while, and mix the sauce with tapioca starch to make it viscous

The above article content is a detailed introduction to the practice of this dry mushroom stewed chicken soup, which tastes good and has rich and colorful nutrients, and can also give many poor human body, insufficient immunity, resistance and blood pressure lowering have a very good nourishing and health effect, this special food is delicious and delicious, and the heart is not as good as action, everyone hurry up and try it!

First of all, clean up the chicken you bought, cut off the head and tail, cut the mushrooms into pieces for later use, and soak the wolfberries and red dates. Pour an appropriate amount of water into the pot, put the cleaned chicken in, add ginger and cooking wine to it, remove the foam, add dates, wolfberries and shiitake mushrooms to the spring fiber bush, simmer for 1 hour over low heat, and season it after it comes out of the pot.

First, the chicken is cleaned, the internal organs are removed, and the head and tail of the chicken are cut off with a knife. After cleaning up, cut the mushrooms into pieces for later use, and soak the wolfberries and red dates for later use.

Pour an appropriate amount of water into the pot, put the cleaned chicken in, add ginger and cooking wine to it, remove the foam on the surface after boiling over high heat, and put the soaked red dates, wolfberries and shiitake mushrooms into it.

It is best to soak the mushroom in advance, so that it can be cooked out of its fragrance, and then add an appropriate amount of salt, a little oil, chicken essence, light soy sauce, and simmer for 1 and a half hours on low heat.

Chicken soup stewed with shiitake mushrooms.

Ingredients: chicken, half a mushroom, ginger, green onion, cooking wine, sugar, salt.

Steps to make chicken soup with shiitake mushrooms.

Step 1 Soak the shiitake mushrooms in advance.

Step 2 Chop the chicken.

Step 3 Blanch the chicken, add the ginger slices and green onions.

Step 4 Wash the mushrooms, pinch them well, and drain them.

Step 5 Put a little oil in the pot, remove the blanched chicken, and stir-fry it slightly until it is fragrant. The chicken soup will be more fragrant.

Step 6 Pour into a casserole, put 2 slices of ginger and put water.

Step 7: Cover and simmer.

Step 8 After boiling, continue for 10 minutes, then add the shiitake mushrooms to a simmer, bring to a boil, reduce the heat to medium and simmer for 30 minutes.

Step 9 Add a little sugar (a little bit is good to enhance the flavor, the chicken soup will be more fresh) Step 10 Add salt to taste, taste salty.

Step 11 Add a little cooking wine.

Step 12 Continue to simmer until your favorite chicken is cooked through.

Preparation of stewed chicken soup with shiitake mushrooms:

Method 1: Prepare the ingredients, including 1 whole chicken, a few shiitake mushrooms, 6 red dates, 10 wolfberries, 3 slices of ginger, and a little salt. After rinsing the whole chicken you bought, cut off the head and tail of the chicken, and there are two thick pieces of fat in the tail body, which should also be removed.

The lymph on the chicken's neck is also removed, and the mushrooms are washed and cut into pieces for later use.

Wash the red dates and wolfberries and soak them in warm water for a while. Then pour a sufficient amount of water into the pot, put the whole chicken under cold water, boil over high heat and remove the foam, add ginger slices, soaked red dates and wolfberries, and shiitake mushrooms.

Method 2: Prepare the ingredients, including half a chicken, 250 grams of fresh shiitake mushrooms, an appropriate amount of dried shiitake mushrooms, an appropriate amount of Huaishan, an appropriate amount of Codonopsis, and an appropriate amount of salt. Chop the chicken into pieces, then bring it to a boil with water and simmer for an hour.

Method 3: Prepare the ingredients, including a baby hen, 1 handful of soaked shiitake mushrooms, 2 green onions, 1 small piece of ginger, and 1-2 tablespoons of salt. Soak the mushrooms and drain the water.

First, put the green onion and ginger into the casserole, boil a pot of water, pour half a pot into the casserole and blanch the green onion and ginger until fragrant. The remaining half pot boils the chicken in water, then puts the chicken in the casserole. Then add the shiitake mushrooms, add 1 tablespoon of salt, and add the water until it is 80% full.

Finally, cover and boil on high heat, then turn to a simmer and simmer for 2 hours.

The trick on how to stew chicken soup to taste better——

Those who have seen Da Changjin should know that when she makes soup, she blocks the pores on the casserole and simmers it slowly over low heat, so that the chicken soup tastes fragrant, and the chicken is very tender and delicious. Here are five tips I've scoured, and by doing so, you'll be making a nutritious, steaming, delicious chicken broth.

1. Slaughter live chickens and eat frozen chickens.

We are all accustomed to going to the market to buy live chickens, slaughtering them on the spot and stewing soup when we go home. Actually, this is not true. After the fresh chicken is bought, it should be frozen in the refrigerator freezer for 3 to 4 hours before taking out the thawed soup.

This is the same principle as the removal of sour meat, where animals are killed suddenly, a variety of toxins are naturally released from the body, and freshly slaughtered hot meat bacteria multiply rapidly. Freezing not only sterilizes, but also allows the meat to transition from the "stiff period" to the "rotten period" to the "ripening period", when the meat quality is the best, and then the stew soup is obviously fragrant and tender.

2. Flying water is a necessary homework.

In fact, not only chicken, but also any meat stew should be made with water before boiling water. This can not only remove the fishy smell, but also a thorough cleaning process, but also make the soup clear and not turbid, fresh and fragrant without peculiar smell, and it will be good to try. Of course, Feishui is also learned.

If the meat is put in cold water, the meat will go through a cooking process from cold to boiling, and the nutrient loss will be serious. It is best to cook in a pot under warm water, about 7 to 8 minutes, uncovered and turned at the right time. Boiling a pot under water is also fine, 3-5 minutes will do.

3. The pot under cold water is nutritious and fragrant.

Stewed soup should be pot under cold water, so that the raw materials can be fully released from the temperature of the water to fully release the nutrients and aroma. Ingredients that are cooked at the same temperature as water can be boiled to a better taste, so it is important to remember that the ingredients should be cooled with cold water immediately after flying water before being stewed.

4. It is very important to master the heat of stewed chicken soup.

Stewed chicken soup should be boiled on high heat for about 10 minutes and then turn to a simmer, the degree of boiling should be mastered in the seemingly open but not open, because the casserole has a good heat preservation function, if you wait for the boiling time to turn down the heat, its subsequent Xunqing boiling process is a loss to the "freshness" of the soup. And don't open the lid in these 10 minutes, the soup that is "out of gas" will lose its original flavor.

5. The knowledge of salt.

For stews, this is still a big problem. The time of salt can in a sense dictate the taste of the soup. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right.

When the salt is boiled for a long time, it will have a chemical reaction with the meat, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed.

There are many ways to make chicken soup with shiitake mushrooms.

Ingredients: 4 chicken thighs, 5 chicken gizzards, half a kilogram of shiitake mushrooms, 3 slices of ginger, 2 green onions, and a small spoon of salt.

Method. Wash the chicken thighs and chicken gizzards, blanch them with boiling water for about three minutes, remove the blood, and wash the mushrooms.

Put the inner pot of the electric pressure cooker into a small half pot of water, then add the chicken thighs and chicken gizzards, the water is just over the chicken, and finally add the shiitake mushrooms and ginger and shallots.

Adjust the time of the electric pressure cooker to about 25 minutes, and when the time is up, exhaust the gas, then open the lid of the pot, add a little salt, and then press it for about five minutes to eat. Tip: Salt must be added at the end.

Chicken soup with shiitake mushrooms for lazy people.

Ingredients: 1 hen.

Ingredients: 1 handful of soaked shiitake mushrooms, 2 green onions, 1 small piece of ginger, 1-2 tbsp salt.

Utensils: Soak the mushrooms in a large casserole and squeeze out the water;

Put the green onion and ginger in the casserole;

Boil a pot of water, pour half a pot into a casserole and blanch the green onion and ginger until fragrant;

The remaining half pot boils the chicken in water, then puts the chicken in the casserole.

Add shiitake mushrooms, add 1 tablespoon of salt, and add water until 80% full;

Cover and bring to a boil over high heat, then simmer for 2 hours.

Chicken soup stewed with ginseng and mushrooms.

Ingredients: 1 light chicken, 3 fresh people, more than 10 shiitake mushrooms, more than 10 slices of Huaishan, 4 slices of ginger, 2 tablespoons of cooking wine, salt and a little monosodium glutamate.

Method. 1. Wash the chicken in water and wash the mushrooms and Huaishan in water;

2. Pour hot water into the stew pot, put in the light chicken, human three, mushrooms, Huaishan, ginger slices, cooking wine, simmer for six hours over high heat, add salt and monosodium glutamate to taste and serve in a bowl.

The delicious and delicious chicken soup with shiitake mushrooms is as follows:Ingredients: Half a chicken.

Excipients: 8 shiitake mushrooms, 7 red dates, 10 dried peppercorns, 6 slices of ginger, 2 cloves of garlic, 1 shallot, 1 tablespoon of cooking wine.

1. Prepare the ingredients, put the mushrooms in water and soak them in the starch for a while, so that they can be cleaned more cleanly.

2. Blanch the chicken with cooking wine and ginger slices, put lard, ginger and garlic slices, and fry it slightly.

3. Add an appropriate amount of water to the casserole, add ginger and garlic slices, dried peppercorns, and the chicken is also put into the casserole to boil.

4. After boiling, put it into the red infiltration and prepare jujube mushrooms and stew for more than half an hour, if it is a local chicken that needs to be stewed for more than 1 hour, you can put red dates and shiitake mushrooms later.

5. Finally, sprinkle with chopped green onions.