The practice of stewed chicken soup with dried bamboo shoots, and the practice of stewed chicken wit

Stewed chicken with dried bamboo shoots is very common in daily life, with a good taste and rich nutrition, so do you know the practice of stewed chicken with dried bamboo shoots? How to make chicken stew with dried bamboo shoots authentic?

Materials. Ingredients.

Winter bamboo shoots, two slices of turkey, half a piece.

Accessories. Ginger, appropriate amount of chives, appropriate amount of dark soy sauce, appropriate amount of Sichuan pepper, appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of bamboo shoots and stewed chicken.

Step 1Tear the soaked dried bamboo shoots into strips and cut them into small pieces. This time, I soaked the tip of the bamboo shoots, and the finished product of the first picture is also the tip of the bamboo shoots.

Step 2Cut the chicken into small pieces.

Step 3Heat oil in a pan, stir-fry green onion and ginger until fragrant, then throw the chicken in and stir-fry to change color.

Step 4Continue to stir-fry the tips of the chopped bamboo shoots. Add dark soy sauce, salt, Sichuan pepper noodles, add soup, bring to a boil over high heat, keep boiling for half an hour on low heat, and then you can get out of the pot.

Bamboo shoots in chicken soup.

Nutritional value: protein, vegetable protein, carbohydrates, multivitamins, dietary fiber, calcium, iron, phosphorus, etc.

Suitable for people: It can be eaten by the general population, especially for people with habitual constipation, diabetics, etc.

Contraindications: Patients with gastric ulcers, gastric bleeding, nephritis, liver cirrhosis, enteritis, urinary tract stones, low calcium, osteoporosis, and rickets should not eat more.

Chicken soup with bamboo shoots. Required Materials:

Half a bamboo, 3 bamboo shoots, 2 slices of ginger, 10 ml of cooking wine, 4 grams of salt.

Preparation of chicken soup with bamboo shoots.

1. Clean the chicken, chop the pieces, put it in the pot and boil, remove the blood and water, and rinse it.

2. Put water in another pot and bring to a boil, add chicken pieces and ginger slices, pour in cooking wine, change to low heat and cook for 15 minutes.

3. Remove the shell of the bamboo shoots, clean them and cut them into thick slices, put them in the chicken broth and cook them until they are soft (about 10 minutes), then add salt to taste, and then turn off the heat and serve.

The efficacy and function of bamboo shoot chicken soup.

Bamboo shoots have the effects of clearing heat and dissolving phlegm, invigorating qi and stomach, curing thirst, diluting waterways, relieving the diaphragm and stomach, aiding digestion, eliminating food and accumulation, and moistening the intestines and laxative. Chicken has the effect of warming and invigorating qi, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. Bamboo shoot chicken soup This soup has the effects of appetizing and digesting, moistening the intestines and laxative, moistening the lungs, nourishing the kidneys, strengthening the body and enhancing resistance.

Eating bamboo shoots and chicken together can be rich in calcium and protein supplements to meet people's needs, and eating together with bamboo shoots can have the effect of replenishing qi and blood, which is helpful for strengthening the spleen and stomach and invigorating blood, and can also have the effect of moistening the lungs and nourishing the stomach.

1 small rooster.

50g of dried bamboo shoots, appropriate amount of ginger.

Onions to taste. Pepper to taste.

Appropriate amount of peppercorns.

Cooking wine to taste. Chop the chili pepper to taste.

Soy sauce to taste. Appropriate amount of five-spice powder.

Salt to taste. A pinch of sugar.

Number of diners: steps.

First, soak the dried bamboo shoots in water for two days. Pour a small half pot of hot water into the pot, add the dried bamboo shoots, cover the pot, cook for an hour, remove and cut into shreds.

Chop the rooster into cubes, slice the ginger, shred the onion, and cut the red pepper into rings.

Pour a small half pot of hot water into the pot again, add peppercorns, cook for ten minutes, pour the chicken pieces into the pot, pour in an appropriate amount of cooking wine, blanch the blood, remove and wash with cold water.

Put oil in the pot, add ginger slices, stir-fry for a while, then add the onion, fry until the fragrance overflows, add chopped peppers, stir-fry evenly, then pour the chicken pieces and dried bamboo shoots into the pot and stir-fry, pour in an appropriate amount of cooking wine and soy sauce, add a spoonful of five-spice powder, a spoonful of salt, half a spoon of sugar, stir-fry and season, pour into the pressure cooker, pour in water, and the chicken pieces are even, add a spoonful of salt, press for fifteen minutes, return to the pot, collect the soup on high heat until the soup is half dry, add the red pepper, stir-fry for a while.

Ingredients. Pheasant.

Half one. Bamboo shoots.

1 capsule. Rice wine to taste.

Salt to taste. Ginger to taste.

Green onions to taste. Wash the pheasant and cut into cubes.

Start the oil pot, put in the ginger and green onion segments, stir-fry the fragrant and scatter, put in the chicken pieces, add rice wine and stir-fry, and stir-fry until fragrant, and the state does not need to be cooked.

Put water in the pot and wash it down, put the chicken and accessories in it, put the winter bamboo shoots in and stew the soup together, about 2 hours, put some salt to taste before it is good.

Main ingredient local chicken.

750g of excipient salt.

Appropriate amount of flat-tipped bamboo shoots.

Ginger slices to taste.

Appropriate amount of shallots. Cooking wine to taste.

Appropriate steps. 1.After washing off the salt, soak the bamboo shoots in water for several hours, then wash them and pick them up 2Wash the chicken.

3.Prepare the dressing.

4.Blanch the chicken in a pot under cold water and scoop it up.

5.Then add the chicken to the casserole, add the green onion and ginger, and the water should cover the food 6Tear the bamboo shoots open by hand.

7.Wait until it bubbles and add cooking wine.

8.Skim off the foam.

9.Add the bamboo shoots, cover over high heat, bring to a boil, then turn to low heat and simmer for 2 hours.

10.After that, open it and try the taste first, then add salt to taste.

11.Sprinkle with chopped green onions and serve.

Ingredients: hen, dried bamboo shoots, ginger, cooking wine.

Method:1Soak the dried bamboo shoots in rice washing water, wash them repeatedly with water, and cut them into sections about 2 inches long.

2 Cut the chai hen into large pieces, put it in a clay pot and add three times the water of the chicken3 After the water boils, skim off the blood foam, add wine, cut the ginger into large pieces, and simmer over low heat.4 After about an hour, when the chicken starts to soften, put in the dried bamboo shoots, simmer for another hour, add salt to taste.

Ingredients: 200 grams of winter bamboo shoots, 100 grams of sea vegetables, 100 grams of radish sprouts, 1 tablespoon salt, 1 teaspoon monosodium glutamate, half a tablespoon of Japanese soy sauce, a little fish sauce.

Method: 1. Wash the dried bamboo shoots and slice them; Wash the sea vegetables and radish seedlings separately.

2. Add water to the pot, add dried bamboo shoots and all seasonings and bring to a boil over high heat.

3. Add seaweed and radish seedlings, and then boil until the water is boiling.

Small bamboo shoots, tea tree mushroom soup.

Ingredients: 150 grams of fresh bamboo shoots, 30 grams of dried tea tree mushrooms, 50 grams of semi-fat and lean shredded pork, soybean flour, light soy sauce, 1 Piaoer cabbage, sesame oil, chicken essence.

Method 1: Soak dried tea tree mushrooms in boiling water and wash them softly, wash the bamboo shoots and boil them in boiling water for 2 minutes, remove the taste of the bamboo shoots, remove them and rinse them in cold water, and use soybean flour and light soy sauce to taste the shredded meat.

2. Boil water in a pot, add tea tree mushrooms and bamboo shoots and cook for 2 minutes, put shredded meat, cook for a while, then put Piaoer cabbage, put chicken essence and chopped green onion when starting the pot, and finally drop two or three drops of sesame oil.

Dried bamboo shoots can be stewed in chicken soup with bamboo shoots.

Ingredients: 1 local chicken, 2 dried bamboo shoots.

Seasoning: 2 tablespoons of rice wine, 3 shallots, a little salt, 8 grams of ginger slices

1. Wash the local chicken and bamboo shoots.

2. Chop the local chicken into large pieces, remove the shell of the bamboo shoots, remove the old roots and cut them into hob pieces 3. Prepare rice wine, ginger slices, and shallots.

4. Blanch the chicken pieces and bamboo shoots in a pot under cold water and wash them.

5. Pour the chicken into the voltage pot, add water, and then pour ginger, green onion and rice wine into 6. Select the chicken button after powering on.

7. When the time is up to open the lid, open it and add bamboo shoots.

8. Add salt and then cover and press for 5 minutes, and skim the oil on the surface before eating, or you can not skim it.

The last time I bought bamboo shoots at the ** Shanye Food Square store, the boss said to stew duck soup.