How to stew corn in chicken soup delicious, is it okay to stew corn in chicken soup

Ingredients: 200 grams of kelp.

1 stalk of corn.

Chicken 750 grams.

8 slices of ginger and 8 shiitake mushrooms.

Sichuan pepper 20 pieces.

Preparation of kombu corn chicken soup.

After washing, put in boiling water and boil.

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Excess foam is removed.

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Chicken fat. <>

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Blanched chicken.

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Prepare the peppercorns, ginger.

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Stir-fry the fat chicken fat first.

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Add the chicken, Sichuan pepper, ginger, salt, then add salt and the chicken will taste.

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Stir-fry. <>

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Add boiling water. <>

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Perform boiling. <>

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Prepare side dishes, shiitake mushrooms and corn, shiitake mushrooms I put salt, soak them, go to pesticides.

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Put in angelica, kelp, shiitake mushrooms.

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When it's good, put in the corn.

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Put it in a bowl and put some green onions if you want.

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After the chicken is fried, blanch the chicken thigh bones with hot water and add water to cook the soup. Add corn, carrots, shiitake mushrooms and hot dog sausages, add salt and sugar to taste. Sprinkle chopped green onions when out of the pan. Simple, very light taste.

I think the chicken soup and corn are very delicious if you use a hot pot to simmer over a slow fire. The taste is sweet and delicious.

Chicken soup can be stewed with corn, and it is very influential value, let's take a look at the steps of how to do it:

Ingredients: 1 2 old hens, 2 corn, 10 shiitake mushrooms, and an appropriate amount of salt [Method].

1.When stewing soup, try to choose an old hen with crispy skin and crispy bones, chop it into pieces, and rinse it with water.

2.Prepare the corn, wash it and cut it into 2-3 cm pieces.

3.Rinse the shiitake mushrooms and soak them in warm water.

4.Chicken in a pot under cold water, bring to a boil, remove and rinse with water.

5.Boil water in a casserole, put the chicken in, continue to boil over high heat, turn to low heat and cook for about 1 hour.

6.Add the corn, shiitake mushrooms and soak the mushrooms in water.

7.Turn to high heat, bring to a boil, then turn to low heat and cook for about 20 minutes, add salt to taste, and serve.

Nutritional value of chicken broth:

1. Chicken soup has very high nutritional value, delicious taste, high protein content, and high digestibility, which is easy to be absorbed and utilized by the human body, which can enhance physical strength and strengthen the body.

2. Chicken soup has the effect of nourishing qi and blood, strengthening the spleen and replenishing deficiency, and is suitable for women with yin deficiency, menstruation or postpartum pregnant women with blood deficiency.

3. Chicken soup is rich in vitamin A, calcium, phosphorus and other trace elements, which can play a role in clearing the liver and eyes, protecting eyesight, preventing aging, and can also relieve fatigue and improve skin tone.

2 pounds bone-based chicken, 3 corn cobs, vegetables in soup (winter melon, creamy white), dried daylily, red dates, peanuts, lotus seeds, goji berries, mushrooms, green onions, ginger, salt, milk.

Method 1 Peel and grease the chicken, and chop it into large pieces. Corn cut into four sections. Soak dried daylily, red dates, lotus seeds, wolfberries, and mushrooms in cold water for 1hour.

2 Boil some water and blanch the chicken.

3 Boil some more water, add chicken, corn, lotus seeds, peanuts and ginger. Simmer.

After 4 hours, add daylily, red dates, wolfberry, mushrooms, and winter melon.

Salt to suit after 5 hours. Before turning off the heat, you can add cream white and a little milk.

Description: Chicken, corn cob, red dates, peanuts, ginger must be available. Daylily, wolfberry, mushrooms, and milk are more flavorful. This soup is mellow and has a good aftertaste.

Ingredients: half a chicken, corn, red dates, ginger, salt.

Method 1: Wash the corn and cut it into sections.

2. Soak red dates in cold water until soaked.

3. Cut the chicken into small pieces.

4. Blanch the chicken and set aside.

5. Add enough water to the soup pot, add chicken, red dates and ginger slices and bring to a boil over high heat.

6. Skim off the foam on the surface and turn to low heat for 10 minutes.

7. Add the corn segments, boil over high heat, turn to low heat and cook for 30 minutes until the corn is soft and rotten, and add an appropriate amount of salt.

An old hen, 3 corn, 8 fungus, 8 red dates, 10 grams of green onion and ginger, 10 grams of salt.

Method 1Wash the old hen, chop the pieces, soak the fungus, wash the red dates, preheat the oil in the pot, fry the green onion and ginger until fragrant, pour in the chicken and stir-fry, and fry until there is no blood and water, and the fragrance wafts out.

2.Add water to the pot, cover the chicken (you can add more, because it will simmer for a long time), bring the water to a boil over high heat, and skim off the foam. Then, reduce the heat to a simmer, about 30 minutes, pour in the corn and red dates and cook together.

3.Continue to simmer, about 90 minutes, add fungus, after 3 hours, add salt, chives, turn off the heat, remove from the pot and put on a plate.

1. Three corns.

2. Half a chicken.

3. Salt, sugar, chicken essence, dark soy sauce, cooking wine, dried hawthorn, a little broth.

The production process. 1. After washing the corn, cut it into small pieces of about four centimeters along the core.

2. Wash the chicken and cut it into small pieces of two centimeters square.

3. After the pot is hot, add a little oil, heat the oil to 6 percent, and stir-fry the chicken pieces until the oil comes out.

4. Add a spoonful of sugar, two spoons of dark soy sauce, a little dried hawthorn, and three spoons of cooking wine and stir-fry evenly.

5. Put the corn segments in and add the broth until the chicken pieces and corn segments are submerged.

6. After the pot boils, simmer for 20 minutes until the chicken is cooked through.

7. Add salt and chicken essence to taste.

Corn stewed chicken soup is a relatively common home-cooked soup, simple chicken soup is relatively light, so add some other ingredients to stew together, you can add carrots, corn, lotus root, shiitake mushrooms, so that the stewed chicken soup is very delicious. Let's take a look at the home-cooked recipe of chicken soup stewed with corn.

Chicken, young corn, ginger, garlic, peanut oil, soy sauce, salt, wild mushrooms.

01 Prepare all the ingredients: 1 piece of corn, half of the chicken, and an appropriate amount of wild mushrooms.

02 Clean the corn, cut it into four sections, clean the chicken, and set aside.

03 Slice the ginger, put half a pot of water in the pot, add an appropriate amount of ginger slices, and bring to a boil.

04 After boiling, put half of the chicken in the pot and stew the cleaned wild mushrooms.

05 Because it is a white chopped chicken, so don't stew the chicken for too long, if the rice cooker is cooked, about 20 minutes, stick chopsticks on the chicken legs, and there is no blood and water left, which means that it is cooked. Scoop it up and let it cool.

06 Then put the corn in the soup and boil again.

07 After the chicken is cooled, cut it into small pieces, and a pot of fragrant white chopped chicken is ready.

Serve a bowl of thick chicken broth with a chicken thigh, it's delicious.

08 Chop the ginger and garlic, put it in a bowl, add an appropriate amount of peanut oil, soy sauce and salt, stir well, and you can eat it with the white-cut chicken, the chicken is very tender and delicious.

So I made soup with half of the chicken and added a stick of corn. Corn is a favorite food for children, and only the mother and son eat at home, and the food is small. In addition to corn, you can also add Chinese yam or carrots.

Summer corn is on sale, tender and refreshing, love to make soup, children love to eat corn after soup, sweet and delicious, super chewy and fragrant. After the corn chicken soup is stewed, some wolfberries are also put in, which not only decorates the chicken soup for the soul, but also adds another nutrient ingredient. 1. Corn Soul Chicken Soup Food:

1 corn, half of the chicken, an appropriate amount of wolfberry, an appropriate amount of refined salt, an appropriate amount of ginger, and an appropriate amount of green onions

Chop the chicken. Cut the corn into pieces. Green onions, ginger, black pepper and chicken nuggets stir-fry in a pot to fade and turn off the heat. Add the fried chicken and corn to a stone pot and stew for more than 1 hour. After removing from the pot, add the wolfberries and salt seasoning.

After the soup is stewed to make another dish, there are many leaves at home, children like to eat boiled chicken, and some vermicelli was put when steaming chicken before, and she even praised it deliciously. And when cooking, it is put above the stone pot where the soup is cooked, so as to save costs, one pot can produce two dishes, there are steamed vegetables and soup pots, which one you like to eat will eat more, the child said, the mother is too powerful.

How, if there is also a picky eater at home, it is worth trying to do this, so that he has soup to drink and delicious meat to eat. This time the steamed chicken also put some oyster mushrooms, oyster mushrooms are children's favorite ingredients, oyster mushrooms and chicken are steamed together, covered in the next layer of vermicelli to absorb the tender sauce, delicious and refreshing, the child even said that the vermicelli is still less.

Half a side of the chicken, an appropriate amount of oyster mushrooms, an appropriate amount of longkou vermicelli, 2 tablespoons of light soy sauce, a small amount of dark soy sauce, an appropriate amount of ginger, an appropriate amount of green onions, an appropriate amount of vegetable oil, an appropriate amount of refined salt, and 1 leaf of the herb. Directions: Chop the chicken into small pieces.

The vermicelli is slightly foamy. Vermicelli is not suitable for soaking for a long time, just disperse slightly. When cooking, it also digests and absorbs the juice, and it directly affects the taste after soaking.

Add minced green onion and ginger to the chicken, stir with light soy sauce, dark soy sauce and an appropriate amount of refined salt. Cut the oyster mushrooms into small pieces and add the mixture. Take the steamed soft leaves, add the vermicelli, and then put the oyster mushroom chicken. Wrap it up. Place a plate on top of the steamer to prevent the juice from dripping into the pan.

Put the steaming grid on the stone pot and steam for about 45 minutes. The soup is boiled in the stone pot, and the steaming dishes are carried out simultaneously. After the pot is opened, select the simmer.

The production method is to clean the chicken first, then drain the water, boil the water, put the cleaned chicken into the pot, and then remove all the foam in the chicken soup, and then put in the corn kernels, add the shallots and coriander, and put in a small amount of cooking wine.

Boil water in a pot, blanch the chicken pieces, then put the chicken pieces, corn and garlic into a casserole, add water to boil, add yam and shiitake mushrooms and simmer for 30 minutes, add salt to taste.

Add a certain amount of water to the casserole, add some green onions and ginger slices, put the sliced chicken in it, then add some corn and simmer over low heat.