How to make local chicken soup with medicinal herbs, how to make local chicken soup?

How to make local chicken soup? Add water and cooking wine to the local chicken, put it in a casserole, add corn and carrots, mushrooms, red dates and ginger and stew for 20 minutes.

Method 1: First of all, prepare a hen, about 50 grams of Codonopsis, about 25 grams of wolfberry, prepare an appropriate amount of tangerine peel and ginger slices, an appropriate amount of refined salt, bleed and remove the chicken, then wash, boil it in boiling water, and clean it with water after taking it out.

Pour an appropriate amount of water into the pot, then put the chicken and other ingredients into the pot, simmer for about two hours, remove the herbs inside, and add a small amount of salt to taste.

Method 2: Prepare a hen, 10 grams of dates and codonopsis, an appropriate amount of green onion and ginger slices, a little rice wine, a little salt, slice the ginger, pull the green onion into a ball, clean the chicken, and cut it into pieces of moderate size.

Put oil in the pot, after the oil is hot, put in the green onion and ginger and fry until fragrant, then put in the chicken pieces and stir-fry, and then put in the appropriate amount of rice wine, when the aroma is fried, it is served in the crockpot, add enough water, at this time you can put in the codonopsis and dates, after boiling over high heat, you need to skim off the foam, change to low heat, simmer for about two hours to three hours, add a small amount of salt to taste the dead eggplant and you can get out of the pot.

Method 3: Prepare a hen, 50 grams of Codonopsis and Astragalus, 10 grams of red dates, an appropriate amount of cooking wine, monosodium glutamate, refined salt, and ginger, wash the chicken, and wash the herbs for later use.

Put water in the pot, put the chicken in the pot after the water boils, blanch the blood, and then put the chicken into the stew pot, add an appropriate amount of Suicha water, and put in the herbs and condiments at the same time, and then put it in the steaming room The chicken is cooked and rotten can be out of the pot.

Blanch, of course!

Blanch the small muscles first and remove the debris from the top. Then put the green onion, ginger, garlic and pepper in the hot fire with cool oil, then put the chicken in, keep stir-frying until eight mature, add salt, add the hot water that has just blanched to remove the blood foam on it, and stew it over high heat, wait for the water to boil for a few minutes and then change to low heat, and you can get out of the pot in about 20 minutes!

The chicken soup with all the colors, flavors, and ingredients is stewed! Blanch, of course!

Blanch the small muscles first and remove the debris from the top. Then put the green onions, ginger, garlic and peppercorns in the hot fire with cool oil, then put the chicken in, keep stir-frying until eight mature, add salt, add the hot water that has just blanched to remove the blood foam on it and simmer on high heat, wait for the water to boil for a few minutes and then change to low heat stew, and the left cover can be out of the pot for twenty minutes!

The chicken soup is stewed! Blanch, of course!

Blanch the small muscles first and remove the debris from the top. Then put the green onion, ginger, garlic and pepper in the hot fire with cool and hidden oil, then put the chicken in, keep stir-frying until eight mature, add salt, add the hot water that has just blanched to remove the blood foam on it, add it to simmer over high heat, wait for the water to boil for a few minutes and then change to low heat and stew, and you can get out of the pot in about 20 minutes!

The chicken soup is stewed!

You can make bamboo chicken soup, such as Nian Yun Hu Xia:

Ingredients and ingredients: local chicken, bamboo sun, red dates, wolfberry, codonopsis, American ginseng slices, salt, chicken essence.

1. Rinse the chicken and cut it into pieces, cut off the green onion, and slice the ginger.

2. Soak the bamboo sunflower in light salt water for more than half an hour, and rinse the impurities on it after soaking; Wash and cut the chicken into pieces and put it in the pot.

3. Put the chicken pieces, green onions, ginger cooking wine into the pot together, pour enough water at a time, boil water in the pot, pour in the blanching water of the local chicken after boiling, and simmer for more than two hours on low heat.

4. Pour an appropriate amount of water into the pressure cooker, add red dates, codonopsis, and local chicken to cook.

5. After removing from the pot, add bamboo sunflower, wolfberry and American ginseng slices, add salt, and boil the chicken essence. The delicious Zhusun chicken soup is ready, nutritious and delicious.

Pay attention to the quiet rolling: if you have enough time, it is recommended to use the soup pot to cook slowly, the soup will be more intense; Bamboo sunflower is easy to cook, just put it in the pot when the chicken is out of the pot and it will be cooked.

This article guide: Old chicken soup has a good effect of replenishing qi and fitness, if you add a large tonic of traditional Chinese medicine, its effect of replenishing blood and qi, nourishing the body and mind will be greatly improved. The following is my compilation of Chinese herbal chicken soup'Practice, jujube pie welcome to read!

If you are seriously ill or weak, you may wish to drink more Chinese medicine old chicken soup to replenish your vitality and nourish your qi and blood. Insisting on eating traditional Chinese medicine chicken soup will definitely enhance physical function and improve physical fitness. This article introduces in detail the practice of several traditional Chinese medicine chicken soups, you can learn them:

Traditional Chinese medicine chicken soup: yam notoginseng and old hen soup boiled

Ingredients: 200 grams of old hen, 50 grams of yam, 8 grams of Tianqi, 2 slices of ginger, 3 grams of slow hidden rice wine, an appropriate amount of clear chicken soup, an appropriate amount of chicken essence, an appropriate amount of salt.

Production method: After the old hen is washed and cut into pieces, put it in boiling water for a while, remove the blood water, put it in the stew pot, then clean the yam and Tianqi, and put it in the stew pot, then add ginger slices, chicken essence, an appropriate amount of chicken soup and rice wine, cover the mouth of the stew cup with edible cellophane, and then wrap and seal it with a clean leather band, put it in a steamer and steam it for two and a half hours, and finally add an appropriate amount of salt to adjust the taste.

Edible efficacy: This chicken soup is rich in nutrition, rich in protein, saponins, choline and other elements, which can effectively strengthen the body, stop bleeding and nourish blood, nourish the essence of the body, enhance the function of the lungs, nourish the intestines, and have the effect of nourishing vitality, reducing swelling and dissipating stasis.

Traditional Chinese medicine chicken soup: Astragalus codonopsis, angelica, wolfberry and old hen soup

Ingredients: 200 grams of old hen, 15 grams of astragalus, 12 grams of Codonopsis, a piece of angelica, an appropriate amount of wolfberry, two slices of ginger, 6 grams of rice wine, an appropriate amount of water and salt.

Production method: Wash the old hen and cut it into pieces, put it in boiling water for a while, remove the blood water, put it in the casserole, add an appropriate amount of water, start to burn it over high heat, put in ginger and rice wine to remove the fishy smell, put in astragalus, codonopsis and angelica after boiling, change to low heat and slowly stew, put wolfberry and salt when out of the pot.

Edible efficacy: Astragalus Codonopsis Angelica Angelica wolfberry are good products for replenishing qi and blood, drink more Astragalus Codonopsis Angelica wolfberry old chicken soup, you can nourish blood and nourish vitality, especially suitable for people with qi and blood deficiency. But there is one thing you need to pay attention to, don't put too many Chinese herbs when boiling this chicken soup, and an appropriate amount is the best.

If there are patients at home, boil stewed yam Tianqi old chicken soup and astragalus codonopsis angelica wolfberry old chicken soup, and let the patient eat it in a timely manner, which will definitely disturb the rock hall to help the patient improve his ability to resist disease and recover his health as soon as possible.

Ingredients: Half an old hen, about 500 grams, 3 gastrodia, 500 grams of Huai Yam, fungus, red dates, a little ginger.

Method. 1.Wash the chicken and simmer with a piece of ginger for about 1 hour, skimming off the foam.

2.Add soaked gastrodia, fungus, and red dates and simmer for half an hour.

3.Peel and cut the yam into pieces and simmer for 1 hour.

Ginger, red dates, goji berries. Seasoning: salt, sugar.

Method.

First of all, make preparations and chop the chicken. When the water in the pot is boiling, add the chicken pieces and blanch them slightly.

Find a crockpot and fill it with boiling water. Put the chicken pieces, ginger slices, red dates, and goji berries in at the same time.

If possible, it is better to put some more codonopsis.

Bring to a cook over high heat. When the water is boiling, turn down the heat and continue to simmer.

After simmering for about an hour and a half, pour the yam into the crockpot.

Continue to simmer over low heat for half an hour. Before removing from the pan, add salt and sugar.

1. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not pass the chicken, and immediately remove the chicken and wash it after boiling over high heat (be sure to pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing);

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice can be), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, rice, add a little salt (to make the chicken flavor), add water about an inch of chicken, cover the pot lid and valve, and put it on the stove to boil over high heat;

1 carrot, 1 chicken knuckle, 5 grams of salt, 250 grams of yam.

1. Peel the yam, wash it and cut it into cubes; Peel the carrots, rinse and cut into cubes; Chop the chicken feet, put them in boiling water and boil them, remove them and rinse them.

2. Put the chicken and carrots in the pot first, add water until the ingredients are covered, bring to a boil over a high heat, then turn to a simmer and simmer for 15 minutes.

3. Add the yam and bring to a boil over high heat, then turn to low heat and continue to cook for 10 minutes.

4. Add salt to taste.

1. Chop the chicken pieces, 2. Add cooking wine, 3. Cook for 3 minutes, 4. Wash well, 5. Add water, 6. Add ginger slices.

7. Add the wolfberries 8 over high heat and bring to a boil, turn to medium heat and simmer 9, peel and cut the yam for 10, cook for half an hour, add the yam 11, add the lid and stew.

The whole chicken is hollowed out with a needle, blanched, put water in the pot, and after the water boils, put in the wolfberry codonopsis salt chicken powder thirteen spices.

Ingredients for local chicken soup: 1/2 free-range chicken, 1 yam, 1 oyster mushroom, 1 box of Xiuzhen mushroom.

1 handful of black fungus, 1 tablespoon of wolfberry, 1 piece of ginger, appropriate amount of salt.

Preparation of local chicken soup.

Half a free-range native hen.

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Remove the head and tail of the chicken, rinse the inner cavity, cut it into large pieces, pat the old ginger loose, put it in a casserole, and pour enough cold water (not over the chicken body) at one time.

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Bring to a boil over high heat, skim off the surface foam, then turn to a simmer and cover and simmer for about 1 and a half hours, until the chicken can be easily poked through with chopsticks.

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Soak and wash the black fungus in advance; Peel the yam and cut it into hob pieces; Pleurotus eryngii cut into hob pieces; Wash the mushrooms and set aside (the yam is easy to change color after cutting, so you can cut it before you need to put it in the pot).

Add the prepared yams, mushrooms, fungus, and goji berries to the casserole.

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After boiling over high heat, turn to low heat, cover and continue to simmer for about half an hour.

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Just add an appropriate amount of salt to taste before cooking, and you can enjoy.

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Tip 1: Simmer chicken soup in a pot under cold water, and add enough water at one time, don't open the lid casually halfway, so that the local chicken can fully release nutrients and fragrance as the water temperature slowly rises. The local chicken I bought this time is a free-range hen, and the raw materials are very good, so there is no need to blanch Shenma, and only the simplest salt can be used for seasoning, so as to maintain the original taste of the ingredients to the greatest extent.

2. The ingredients simmered with local chicken should be light and have no special flavor, so as not to destroy the taste of chicken soup.

3. Old hen soup not only tastes particularly delicious, but also can play a role in relieving cold symptoms and improving human immune function.

Ingredients: a local chicken, a yam, an appropriate amount of green onion, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of ginger, an appropriate amount of wolfberry, and an appropriate amount of Huadiao wine.

Method: 1. First of all, cut the local chicken into pieces, cut the ginger into orange acres, cut the green onion into sections, cut the yam hob into pieces, and soak it in clean water to prevent it from turning black.

2. Pour water into the pot, put in ginger slices and chicken pieces, pour in an appropriate amount of cooking wine, blanch the water, and after the blood water is blanched, remove the chicken pieces into cold water and wash them.

3. Pour water into the pot, add ginger slices and green onions, add chicken pieces, add an appropriate amount of Huadiao wine, boil over high heat, change to low heat and simmer for 30 minutes.

4. Then add the yam, continue to simmer for 20 minutes, add the wolfberry, put a small half spoon of salt to taste, and finally simmer for 5 minutes round lead, and you're done!

Preparation of local chicken soup.

Ingredients: Chicken (native chicken, domestic).

Excipients: jujube (dry), wolfberry, green onion, white ginger, water, salt 1Wash the chicken and control the water.

2.Blanch in a pot of boiling water for 2 minutes and remove.

3.In another pot, put in the blanched local chicken, add green onion and ginger, add unused hot water and bring to a boil over high heatTurn to low heat and simmer for an hour, remove the green onion and ginger and discard.

5.Add rinsed jujubes and wolfberries and continue to simmer over low heat for 30 minutes6Add an appropriate amount of salt before removing from the pot.

The local chicken is eaten with lettuce, and the fried chicken is delicious.

It is best to stew the local chicken soup and add some ginger, garlic and salt. Never use a pressure cooker.

1.Prepare the following ingredients: 200g of chicken, 100g of papaya, 15g of jujube, 10g of ginger, 10g of salt, 10g of wolfberry.

2.Wash the papaya and cut into cubes, and slice the ginger.

3.Add water to the pot, put in papaya, chicken, jujube, ginger, boil over high heat and add wolfberry, add salt after stewing.

Don't chop the whole chicken, copy the chicken into the water and put it in the pot in hot water. Put some pork belly while cooking the chicken. Ginger peppercorns and star anise cinnamon bay leaves will do. Cook for 2 hours, add some salt, cook for another hour, and you're ready to drink. Add some pepper when drinking.

Whole chicken, after the chicken is cleaned, smear a little salt on the inner wall of the belly, and then stuff some green onions, ginger slices, and codonopsis. Put the chicken in a pot, add water to cover the chicken, add a few slices of ginger, turn on high heat, skim off the foam on it after boiling, and then turn to low heat and simmer slowly. Simmer for an hour and a half, just add a little salt to taste.

It is originally a local chicken, and it is stewed, so don't put other seasonings, it will destroy the original umami.

Be careful to put cold water in the pot and start cooking. Be sure to remove the foam after boiling. Then the water should be added at one time, and the water should not be added halfway, otherwise the taste will not be good.