What soup is better to make I will only cook chicken soup

How to stew nourishing chicken soup.

Before cooking, prepare the ingredients, an appropriate amount of chicken, shiitake mushrooms, auxiliary materials wolfberry, red dates, etc. Wash all the ingredients, cut the chicken into slices, preferably evenly, and set aside for later use. Chop the other ingredients and set aside.

Take out the core of the jujube, put it in the pot, put all the ingredients in it, and add the appropriate amount of water.

After boiling on high heat, turn to low heat, cook for about an hour and a half, and when cooked, add a little salt and chopped green onions, and you can serve it out and eat. Eating some properly every day is good for the body and can also give people a lot of energy. For some people who are weak, eating some appropriately can alleviate this symptom, and they will become stronger, have a better complexion, and have a good health care effect.

Eating it with other things is more nutritious and easier to absorb. But when Changxun Hall is cooking, it is best to use a casserole, the taste will be better, and there is another method, which is also very delicious and nourishing. Before cooking, prepare the ingredients, a chicken, an appropriate amount of wolfberry, longan, etc.

Wash all the ingredients, cut the chicken into pieces, and add some cooking wine to marinate it, which can well remove its fishy smell and taste better. Then put it in a pot, put other ingredients in it, add an appropriate amount of water, bring to a boil over high heat and turn to low heat. Cook for about an hour, and when cooked, add a little salt, stir well, and you can serve it out and eat it.

In the process of cooking, it is best to remove the skin on the surface of the chicken, the taste will be better and more fragrant. When doing it, if it is a woman, you can use black chicken to do it, and the health effect is better. It can also be done with old hens or three-yellow chickens, which are also very nutritious.

When handling, it is better to remove the internal organs of the chicken, it will not taste so greasy and the taste will be better.

Speaking of black chicken, I believe everyone knows it well, the most famous is the black chicken white phoenix pill, which has the effect of replenishing qi and blood. Black chicken is what we call black-bone chicken, which is rich in protein and amino acids. It has the effect of replenishing qi and blood, black chicken is very suitable for women to eat, you can make chicken soup, come and see the practice of this five-flavor black chicken soup, which can nourish the kidneys and nourish the qi, and can also calm the nerves and nourish the yin and moisten the lungs, let's take a look at the practice.

Nutritional value: melanin, protein, B vitamins, ginsenosides, ginseng live, a variety of amino acids.

Suitable for people: spleen deficiency and lack of food, lung deficiency, asthma and cough, impotence and uterine cold, internal heat and thirst, heart failure.

Five-flavor black chicken soup.

Required Materials: 100 grams of black chicken thighs, 15 grams of ginseng slices, 25 grams of wheat winter, 10 grams of schisandra, 5 grams of salt.

The preparation of five-flavor black chicken soup.

1Chop the chicken thighs, put them in boiling water and blanch them, remove them and wash them.

2Put the chicken thighs, ginseng slices, wheat dong and schisandra into a pot, add 1800ml of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

3. Add salt to taste before cooking.

The effect of five-flavor black chicken soup is late and effective.

Ginseng slices have the effect of greatly replenishing vitality and quenching thirst. It is mainly used to treat symptoms such as fatigue, loss of appetite, insomnia and forgetfulness caused by qi deficiency. Mai Dong has the effect of nourishing yin, moistening the lungs and clearing the heart, and nourishing the stomach.

Black chicken has the effect of replenishing qi and solidifying the element, restoring the pulse and solidifying the body, nourishing the yin and moistening the lungs, and nourishing the kidney and soothing the nerves. Schisandra chinensis has the effects of relieving cough in the lungs, astringent essence and diarrhea and invigorating sweating. This soup has the effects of nourishing qi and blood, relieving cough and reducing phlegm, replenishing essence and adding marrow, and diuretic.

Such a recipe can have the effect of replenishing qi and blood, but also regulate the physique, it is also good for regulating menstruation and relieving pain, it can greatly replenish vitality, and the situation of mental fatigue or fatigue, loss of appetite and so on is improved.

<>1. You can first blanch the whole chicken with hot water, which will dissolve most of the fat, reduce the fat content, and remove some fishy smell.

2. Then use the casserole, add cold water to boil slowly, it is recommended to put some green onions, ginger, garlic, and a small amount of rock sugar and cooking wine, try not to put MSG and chicken essence to rent mold punches and other flavorings, it is best to stew with pure water, and the amount of water should be sufficient, to not pass the whole chicken, a disadvantage to put enough water, do not add water in the middle.

3. The best time to stew is two to three hours, slow simmering over low heat, so that the stewed chicken soup is nutritious and delicious, and the calories are very low, and it will not make people fat.

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;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease;

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste;

6. You can also use a ceramic container with a lid to stew in water (this stewing method has the most mellow taste and is a commonly used stewing method in Cantonese cuisine), put the lid of the container with good ingredients into the steamer, and if possible, you can use gauze paper to wet water and seal it on the container (to adjust the taste first), and steam it for about 2 hours on high heat;

7. If you use a steam pot to stew, you don't need to put water, and rely on steam to condense into soup, the taste is very fragrant and mellow, and the stewing method is similar to that of stewing across water;

8. No matter what kind of stewing method is used, it is best to remove the chicken fat before simmering so as not to be too greasy.

Different herbs are added to the chicken soup to have different tonic effects. Ginger is added to nourish and strengthen essence, relieve colds, and improve the body's ability to avoid epidemics; The addition of wolfberry can calm and replenish yang qi, help the growth of yang qi in the human body, and resist severe cold; Joining Codonopsis can lead to spleen and lung weakness, shortness of breath and palpitations, enhance hematopoietic function, and have a good effect on improving cold physique in winter; The addition of astragalus can replenish qi and deficiency, enhance the body's immunity, and prevent the occurrence of certain infectious diseases.

Slaughtering live chickens and eating frozen chickens We are all used to going to the market to buy live chickens, slaughtering them on the spot and stewing soup when we go home, and we can't wait for a minute in the middle. 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. Flying water - essential homework In fact, not only chicken, but also any meat stew should be made before the main ingredient flying water - that is, boiled in 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. Stewed soup should be cooked in a cold water pot, so that the raw materials can be fully released by the slow increase in water temperature.

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. 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 adjust the low heat, its subsequent 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.

The Science of Salt This is still a big problem for stews. 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. So when should the salt be put away? Remember, salt and other condiments should always be added when the soup is ready.

After putting salt, turn to high heat for 10 minutes and then stop the fire, without opening the lid halfway, not only the flavor is all in, but also the soup is stronger. Be careful not to stir after adding salt in it, as this will leave a smell of raw salt.

Chicken soup is a very traditional soup dish with very rich nutritional value, which is very common on our dinner table. Chicken soup is not only nutritious, but also plays a role in relieving colds and improving the body's immune function. So how to stew chicken soup to be delicious and nutritious?

Next, I will tell you how to make chicken soup.

How to stew chicken soup is delicious and nutritious1. Nourishing chicken broth1. Ingredients2. Practice steps(3) Put an appropriate amount of water in the pot, put the chicken and herbs together in the pot, cover and bring to a boil.

4) Simmer for 60 to 90 minutes, add salt.

2. Stewed chicken soup1. Ingredients2. Practice steps(1) Wash the hen and remove the internal organs and internal grease.

2) Put the washed chicken in the boiling water and fly the water.

4) Fill another pot with water, add chicken, green onions, ginger and red dates, and cover the pot.

5) Bring to a boil over high heat and simmer for about 1 hour, then sprinkle with pepper and salt.

3. Chicken soup with shiitake mushrooms1. Ingredients1 chicken, shiitake mushrooms, green onion and ginger, salt, wolfberry, cooking wine.

2. Practice steps(1) Wash the chicken and chop it into pieces for later use.

2) Add an appropriate amount of water, green onion and ginger, cooking wine to a boil, blanch the chicken pieces to remove the blood foam, and remove it for later use.

3) Put the chicken pieces in a casserole, add a few slices of ginger and an appropriate amount of water, bring to a boil over high heat, and then change to a simmer.

4) Simmer for 40 minutes, wait for the soup to turn mild white, and the water level drops by one inch, then add the shiitake mushrooms and continue to cook for 20 minutes.

Disease analysis: Stewed chicken soup is delicious and nutritious. First you need to cook the chicken to remove the fishy smell, then immediately rinse the pieces of meat with cold water and put them in a pot to start simmering.

Generally, it is cooked over high heat first, and then slowly cooked over low heat. When it's ready, add the seasoning and cook over low heat for about ten minutes, then it's ready to come out. If you drink chicken broth, you can remove the chicken skin and reduce the intake of fat.

If you eat too greasy, it will lead to obesity in the mother and baby and hinder milk production. Chicken broth itself is highly nutritious. When stewing chicken soup, you can add some red dates, longan, codonopsis, yam and other ingredients that nourish qi and blood.

In daily life, there are many ingredients that can be stewed with chicken, such as yams, white radish, corn, etc. The stewed chicken soup is delicious and nutritious, and can also be made into a medicinal diet with Chinese herbs. For example, putting deer antler velvet can play a role in tonifying the kidney, or adding angelica, astragalus, and wolfberry.

1. Ingredients: appropriate amount of chicken thighs, appropriate amount of shiitake mushrooms, appropriate amount of carrots.

2. Cut the chicken thighs into cubes.

3. After washing the mushrooms, cut the flowers with a knife to control the water.

4. Peel the carrots and cut them into hob pieces.

5. Wash the chicken thighs with green onion and ginger water after boiling, add water, star anise and ginger slices to the pot at one time, add the chicken thighs to boil over high heat.

6. After the water boils, add an appropriate amount of cooking wine to boil, skim off the floating powder.

7. Put the chicken broth into the casserole electric saucepan, boil over high heat, and simmer for 30 minutes.

8. Add shiitake mushrooms and simmer for 10 minutes.

9. Add the carrots and simmer for 10 minutes (the carrots have sunk to the bottom of the pot).

10. Finally, add an appropriate amount of salt to taste.