How do you make chicken soup with dried butterflies? How to eat Pingtan dried butterflies

1. Prepare 1 Knorr soup treasure (old hen soup), 2 liters of water, more than a dozen shrimps, a few crabs, an appropriate amount of fish balls, a few tofu skins, a little kelp shreds, 2 slices of cabbage, 1 handful of chrysanthemum, a little oily wheat cabbage, an appropriate amount of enoki mushrooms, an appropriate amount of clams, a few small sausages, a few onions, 2 crab foot sticks, an appropriate amount of small wontons, and a little shredded carrots. Wash the kelp silk, wrap it around your fingers, take a bow and tie it up, so that it is not only easy to cook, but also more convenient to eat. 2. Wear all kinds of fish balls and sausages with bamboo skewers and set aside.

The clams are soaked in water and spitted out of the sand in advance, and the crabs are washed. 3. Cut the tofu skin into slices of appropriate width, and roll up the washed chrysanthemum, lettuce, shredded carrots and onions. Cut into two sections and thread them with a bamboo skewer.

4. The appearance of a good job. This not only keeps the vegetables fresh and tender, but also enriches the taste. In the same operation, roll a little enoki mushroom and crab foot stick and string them well.

Add an appropriate amount of water to the pot and pour in a Knorr soup treasure, chicken soup flavor. After boiling, skim off the foam and add the ingredients to your liking.

Soak it in water, then wash it several times, put the chicken in the pressure cooker and put the soaked butterfly dry, and the high pressure will be fine for half an hour.

Dried butterflies make chicken soup like this, which is delicious and nutritious:

First of all, cut the chicken into pieces, put it in a pot under cold water, blanch it in green onion and ginger cooking wine, and set aside. Boil water in another pot, add chicken pieces, corn, green onion and ginger, large ingredients, bring to a boil over high heat, simmer for 30 minutes on low heat, stew yam and wolfberry for 10 minutes, put chicken essence monosodium glutamate, salt to taste, and green onion and coriander to eat.

Just put all the ingredients in the soup and simmer over low heat. Enough time will be made into the current set.

How do you make chicken soup with dried butterflies? There are no special rules and requirements. You can add it according to your taste and needs.

Hello, not all butterflies can be eaten, in fact, you can buy some herbs to make chicken soup, which is more delicious and delicious.

15 grams of butterfly grass root (pseudo-powdered leaf sheep's foot, one closes at night), 1 piece of vermilion paper (burnt ash), 9 grams of aged brown (burnt ash), appropriate amount of sweet sake lees; 15 grams of white peony, 6 grams of peony root, 1 net chicken.

If you want to make soup with dried butterflies, blanch it in hot water first.

Chicken soup with butterflies is also a good choice, always try to innovate.

I'll wait to see how to keep the chicken soup Can butterflies be able to keep the soup I haven't heard of this dish.

Why do you use butterflies in chicken soup? What is the function of butterflies in making chicken soup to make the soup more beautiful?

Dried butterflies, from snacks to large. When I was a child, my father specialized in diving to make thick-shelled mussels and came back to sell them, and when they were dried, they were dried butterflies.

Dried butterflies, our side is stewed pork ribs, stewed lean broth.

It is directly pork ribs, dried butterflies, and water stewed like this without anything else, so the most authentic

I'm in the butterfly business, and someone wants to contact me.

The practice and efficacy of dried octopus soup.

1. Prepare materials.

When making soup with dried octopus, you need to prepare 150 grams of dried octopus, 80 grams of peanuts, a pair of pig's trotters, an appropriate amount of ginger, and an appropriate amount of water and cooking wine. Soak the prepared dried octopus in water in advance, soak it until soft, wash it, and cut it into cubes. After washing the trotters, remove them, and just chop them into pieces.

2. Put the processed soft-shelled turtle brother and pig's trotters into the soup pot together, then add the prepared peanuts, put in the prepared tangerine peel, and finally put in ginger slices and water, add a small amount of cooking wine, cover the pot with high heat, maybe then use low heat to cook for two hours, add edible salt and cooking oil to taste before cooking.

The effect of dried octopus soup.

1. Breastfeeding. Breastfeeding is an important effect of dried octopus and pig's trotters in soup together, they can nourish qi and blood, regulate female endocrine, and promote female postpartum milk secretion. This soup has a significant conditioning effect on women's postpartum weakness and lack of milk. In addition, dried octopus soup also has an important role in astringent muscle, people use dried octopus soup after surgery can also speed up the healing of the incision, so that the body as soon as possible**.

2. Beauty and beauty.

Dried octopus soup can also beautify the skin, because dried octopus and pig's trotters are rich in collagen, and peanuts contain a variety of minerals and trace elements that are beneficial to the human body.

Material. Yam, red dates, pork ribs, seasoning: green onions, ginger slices, salt, chicken essence, wolfberry.

Method. 1. Chop the ribs into small pieces and wash them, peel the yam and cut it into hob pieces, 2. Remove the ribs and yam from the water respectively.

3. Put water in the pot and boil, add the pork ribs, green onions, ginger slices, Shao wine and cook for 30 minutes, add yams, jujubes, salt, chicken essence, seasoning, and boil for 10 minutes, add wolfberries before leaving the pot.

1 Dried cuttlefish stewed chicken method 1.

Ingredients: 2 small cuttlefish, half an old chicken, 5 shiitake mushrooms, 1 green onion, 4 slices of ginger, 1 tablespoon of cooking wine, salt, vegetable oil, chopped green onion.

Method:1Soak the small cuttlefish in cold water for 60 minutes, remove impurities, and cut into shreds for later use; Soak the mushrooms until soft, wash them, and cut them for later use.

2.Chop the chicken into chunks, wash it, bring it to a boil in boiling water, and drain the water.

3.After the oil in the pot is boiled to 50% hot, add the chicken pieces, cooking wine, ginger slices, and fry the chicken fat over high heat; Put the fried chicken pieces into a saucepan, add half a pot of boiling water, cuttlefish, and shiitake mushrooms, bring to a boil over high heat, turn to low heat and simmer for 2 hours; Remove from pan and season with salt and chopped green onions.

Efficacy: Cuttlefish with chicken stew, rich in nutrients, is a good nourishing product for women.

2 Dried cuttlefish stewed chicken recipe 2.

Ingredients: 700 grams of chicken, 100 grams of dried cuttlefish, 2 slices of ginger, 6 shiitake mushrooms, appropriate amount of salt.

Method:1After the cuttlefish is rinsed, soak overnight.

2.Drain the soaked cuttlefish into water and cut it into cubes with an oblique knife.

3.Wash the chicken and chop it into small pieces; Soak the mushrooms in advance, remove the stems and wash them; Peel and slice the ginger.

4.Put the chicken in a pot of cold water, uncovered, and bring to a boil over high heat.

5.Reduce the heat to medium and continue to cook for 5 minutes until the chicken is drained of blood. 5Remove the chicken, rinse and drain.

6.Put all the ingredients into the soup pot, add 2000ml of water, cover the pot and boil over medium heat, then turn to low heat and continue to boil for an hour.

Ingredients: 100g of golden shark fin, 80g of dried tofu

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of black fungus, appropriate amount of dried mushroom.

Steps: 1. Wash the dried shark fins.

2. Soak in water for more than 5 hours.

3. Soak dried mushrooms in warm water and set aside.

4. Put water in the casserole, add shark fin, green onion and ginger cooking wine, appropriate amount of salt 5, soaked black fungus and ** mushrooms can be put into the pot together, and boil over high heat 6.

7. So the ingredients and ingredients are put together, first high heat and then low heat, slowly boil for a few minutes, the fresh shark fin pot can be eaten, dripping a few drops of small grinding sesame oil, the taste is more fragrant.

9. Serve and enjoy.

1. 200 grams of spaghetti, it is best to use a large tube shape or shell shape, screw shape, butterfly shape can also be, depending on each person's preference.

2. Cheese (cheese shaved into shreds.

3. 50 grams of margarine (butter).

4. 250 grams of straw mushrooms, half an onion, cut into slices.

5. Seafood, I use squid and fresh scallops, and the squid is cut into small pieces. You are free to choose what you like, such as crab fillet and shrimp.

6. A few slices of bacon (smoked ham) are enough.

7. Whipped cream (2 tablespoons), milk can also be substituted.

8. A small amount of low-gluten flour (one spoonful) can be replaced with cornstarch.

9. A little garlic, stomp into puree.

Method: 1. Use a little more water and add a little salt to the spaghetti, cook, about 20 minutes, drain the water and rinse it with cold water, and set aside.

2. Find a non-stick pot, after it is hot, add some oil, first add bacon, onion and minced garlic, low heat, wait for the oil in the bacon to come out, add straw mushrooms and seafood and continue to fry.

3. Add thick chicken broth, if not, add water and chicken essence. Cut the cheese and margarine into small pieces, throw them into the soup, reduce the heat, and stir constantly, otherwise the cheese will stick to the bottom of the pan.

4. Add fresh cream (or milk) and finish the Chinese test with a small amount of cornstarch. At this point, the soup should be thick and sticky.

5. Find a container that can be used in the oven (porcelain is OK, but it is best not to have color patterns), first put the spaghetti in the container, and then pour the thick juice on top of the spaghetti, and spread the seafood, bacon, etc. on the surface.

6. When making thick juice, you can let the oven preheat first, put the container with spaghetti in it, and set the temperature at about 150 degrees to 180 degrees. Bake until the surface is golden brown.

It is delicious to make braised dried abalone with local chicken, boiled chicken soup with dried abalone, and steamed abalone.

1. Braised abalone with local chicken.

Ingredients: 10 dried abalone, half a local chicken, peanut oil, salt, light soy sauce, Huoxiang, a little green pepper.

The preparation of braised dried abalone with local chicken.

1. Soak the dried abalone in the refrigerator for 12 hours;

2. Take it out and clean up the stolen goods and continue to soak for a few hours;

3. Stir-fry the local chicken and simmer in water;

4. A few minutes after the dried abalone is steamed, let it cool naturally and then put it into the chicken soup pot;

5. Put in an appropriate amount of salt, bring to a boil over high heat, slowly reduce the juice, and then put the green pepper light soy sauce to cook and taste it, and put Huo Xiang into the pot.

2. Chicken soup with dried abalone.

Ingredients: half a lean chicken, a little codonopsis, red dates, Huaishan, wolfberries, ginger slices, abalone. Sea cucumbers are sent in advance.

How to make chicken soup with dried abalone.

First, blanch the chicken and lean meat in hot water. After the water boils, wash all the ingredients and put them in a pot (except abalone and sea cucumber), boil for an hour and a half, and then put the abalone and sea cucumber for half an hour. That's it.

3. Steamed abalone.

Ingredients: abalone, oil, minced ginger and garlic, salt, pepper, chopped green onion.

Method: 1. Separate the abalone shell from the meat, remove the internal organs, and clean it.

2. Put the washed abalone meat into the shell and put it on a plate, steam it in a pot for 5 minutes, turn off the heat and simmer for a while, then put it on a plate.

3. Pour oil into a hot pan, add a little ginger, garlic and salt and stir-fry until fragrant, and pour over the abalone.

4. Sprinkle a small amount of pepper and chopped green onion and serve.

This method can also be used to make garlic vermicelli abalone, only slightly modified in steps 2 and 3: first put some vermicelli in the abalone shell, then put the abalone meat on top of the vermicelli and put it on a plate. Pour oil into a hot pan, add minced garlic and stir-fry until fragrant, pour on the abalone, and steam for five or six minutes.

You can soak more at a time, put it in the refrigerator for freezing, and thaw it directly the next time you use it, which is convenient!

Ingredients: 2 duck legs, 100 grams of abalone, 50 grams of dried shrimp, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, 1 bowl of broth.

Step 1: Wash the duck legs you bought with water and chop them into small pieces.

Step 2: Rinse the dried sea rice with water.

Step 3: Soak the dried abalone in advance.

Step 4: Prepare a bowl of broth.

Step 5: Put the duck leg pieces into the pot with cold water, then put the green onion and ginger slices, and blanch the water.

Step 6: Rinse the duck meat with warm water, change the casserole to cold water, put in the duck meat, boil over high heat, and float away if there is foam.

Step 7: Pour in the stock.

Step 8: Pour in the soaked abalone slices and continue to cook over high heat.

Step 9: Pour in the dried sea rice.

Step 10: Cook for a while, then turn to medium-low heat and continue to cook.

Step 11: Cook for 40-60 minutes.

Step 12: Add a little salt to taste before going abroad, and the abalone and duck broth can be served on the table.

Dish features: The taste is all in the soup, it is really very delicious, the entrance is fragrant and smooth, and then there is no seasoning, a light salty and fresh, moisturizing and nourishing, tonic but not dry, duck meat and abalone have the effect of nourishing yin and nourishing beauty, which is very suitable for a woman to drink a soup.

The stewed abalone is delicious.

First of all, prepare the ingredients: 300 grams of abalone, old hen, pork chops, 10 grams of cooking wine, 3 grams of salt, 2 grams of chicken essence, 2 grams of white sugar, chili, lard and sugar, ginger and shallots, and 30 grams of vegetable oil. Soak the abalone in cold water for 48 hours to allow it to stretch naturally and return to its original shape; Brush the dried abalone all around and remove the sand thoroughly, otherwise it will affect the taste and quality of the abalone.

After washing, add water to cover the abalone, put it in a steamer and steam it over high heat for 10 hours; Add abalone, old hen, pork chops, raw oil pig and sugar, ginger and shallots to the casserole, simmer for 12 hours and then warm overnight; After taking it out the next day, add the original juice and oyster sauce and simmer for an hour to taste the delicious taste.

Abalone porridge is delicious.

Ingredients: 2 abalone, 3 bowls of rice, cabbage, 200g, shiitake mushrooms, 20g, dried shrimp, 20g.

Method: 1. Soak the dried shrimp after washing, wash and soak the mushrooms until soft, then cut into shreds, and cut the cabbage into shreds for later use;

2. After the abalone is washed in salt water, put it in boiling water and soak it over low heat for 20-30 seconds, then rinse it with clean water, peel off the shell and internal organs, and then cut the oblique slices for later use;

3. Heat 1 tablespoon of oil in a pot, add dried shrimp and shredded mushrooms and stir-fry until fragrant, then remove from the pot and set aside;

4. Take a soup pot, put in the rice and add water until the rice is submerged, boil over medium-low heat until it becomes porridge, then add shredded cabbage, shredded shiitake mushrooms and dried shrimp to cook.