What are the steps required to stew chicken broth

1.Put the chicken pieces in boiling water and blanch them to remove the blood and set aside.

2.Add the chicken pieces, ginger, green onions, and seasonings. After boiling, put cooking wine and add a little vinegar to remove the smell and promote the development of calcium. Simmer over low heat for 2 hours, add salt to taste when out of the pan.

The most authentic stewed chicken soup is made as follows:Ingredients: 1 chicken, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of red dates.

1. Remove the internal organs of the chicken, clean it and cut it into small pieces. This is shown in the figure below.

2. Prepare the accessories: red dates, ginger slices, shallots into knots. This is shown in the figure below.

3. Add water to the pot, put ginger slices, pour cooking wine, chicken pieces in a pot under cold water, and blanch. This is shown in the figure below.

4. After the water is boiled, remove the foam and remove the chicken pieces. This is shown in the figure below.

5. Then put the chicken pieces into the electric pressure cooker. This is shown in the figure below.

6. Add red dates, ginger slices, green onion knots, and add an appropriate amount of water. This is shown in the figure below.

7. Select the stewed chicken stall, and when the time is up, open the lid, add an appropriate amount of salt, and stir well. This is shown in the figure below.

Chicken soup with oyster mushrooms.

Prepare the ingredients: half a local chicken, 1 king oyster mushroom, 100 grams of seafood mushrooms, 100 grams of oyster mushrooms, 100 grams of dried shiitake mushrooms, 5 grams of wolfberry, 6 red dates, 1 tablespoon of salt, 4 slices of ginger.

1. Clean the chicken and chop it into pieces, then put it in the pot, until there is no water over the chicken, put in 2 slices of ginger, turn on high heat and blanch, blanching can remove blood, dirt and fishy smell.

2. Blanch the chicken and put it under the faucet, rinse it, drain the foam, and put it in a bowl for later use.

3. Put the chicken into the casserole, put in the red dates and dried shiitake mushrooms (the dried shiitake mushrooms can be put in the pot directly after cleaning, and they can be soaked without hot water, so that the soup with shiitake mushrooms will be fresher and more fragrant) Pour in the water that has not been used for the ingredients, and boil the soup over low heat.

4. After the chicken soup starts to bubble a little, open the lid and put in the wolfberries, turn the heat to medium and bring to a boil, during which the mushrooms can be cleaned and cut.

5. Clean the oyster mushrooms, seafood mushrooms, and oyster mushrooms and put them in a casserole and bring to a boil over medium heat.

6. After the mushrooms are blanched and the chicken soup boils, you can turn to low heat and continue to simmer for half an hour, and then open the lid and put in an appropriate amount of salt.

Once the soup is ready, it's time to serve! A golden and extraordinarily delicious fresh mushroom chicken soup is ready!

Pleurotus eryngii nutritional value:

Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the body's immune function, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on the human body.

Efficacy and function:

1.Fat removal and blood pressure reduction.

Pleurotus eryngii can soften and protect blood vessels, and has the effect of reducing blood lipids and cholesterol in the human body.

2.Boosts immunity.

Pleurotus eryngii protein is the most important nutrient for maintaining immune function.

3.Digestion. Pleurotus eryngii helps the secretion of gastric acid and the digestion of food, and is suitable for dietary stagnation.

If only you had to cross the water first.

The correct steps for simmering chicken soup are as follows:Ingredients: 1 chicken, appropriate amount of green onion, appropriate amount of ginger, 1 spoonful of cooking wine, 1 star anise, appropriate amount of red dates, appropriate amount of goji berries, appropriate amount of salt, a pinch of pepper.

1. Clean a chicken, cut it into large pieces, cut the green onion into sections, and cut the ginger into slices.

2. Pour an appropriate amount of oil into the pot, bring to a boil, and pour in the chicken for stir-frying, mainly to pass the blood water in the chicken. Serve it after a few minutes.

3. Put the chicken pieces in cold water, green onions, ginger slices, star anise, cooking wine, a little pepper, turn on high heat to boil the soup, then use a spoon to scoop up the foam, change to low heat and simmer for an hour.

First choose the chicken, and if you eat meat, choose the rooster. If you want to stew soup, choose a hen. The age is best around the age of the year, and this type of hen has the best nutrition.

The stewed chicken soup is golden and beautiful in color, and the taste is delicious and delicious. If the chickens are too young, they are undernourished. When the chicken is too old, the color of the stew is black and the taste is not fresh.

The first step is to clean the chicken and chop off the chicken feet. You can stew it whole or cut it into cubes, and you can choose this according to your preference. In addition, cut a few slices and fry them, and set aside a few white slices.

Remove from the pot and pour the water, put the chicken in a pot under cold water, add the ginger slices and green onions, and pour in the cooking wine. Start heating over medium heat and blanch for 2-3 minutes, remembering to skim out the foam in time.

The second step is to start another casserole, put in the blanched chicken, add ginger slices, green onions, and pour in a little Huadiao. Add enough water at a time, at least two or three centimeters over the chicken. Then boil on high heat for about 10 minutes, turn to low heat and simmer for more than 1 hour.

A few minutes before cooking, sprinkle in salt and chopped green onion to taste.

The above is the method of stewed chicken thighs, no spice packets, and no other ingredients (you can put some goji berries and red dates), it is pure stewed chicken soup. The stewed chicken broth is very clear and translucent, with a layer of golden chicken fat on top. You can drink the soup directly, and you can use it to cook chicken noodle soup, chicken soup powder, etc.

They are all very soup and delicious, and adults and children love to drink it.

Ingredients: Half a Beijing oil chicken. Excipients: 5 dried chili peppers, appropriate amount of astragalus, appropriate amount of white peppercorns, appropriate amount of wolfberry, 5 red dates, 1 3 salt, 1 tablespoon of cooking wine, 2 bay leaves, appropriate amount of Sichuan pepper.

Steps: 1. Prepare Peking Oiled Chicken.

2. According to your own needs, the whole chicken or chop the chicken into pieces.

3. I take half of it, put it in a pot under cold water, add cooking wine, blanch the chicken, remove impurities, and remove it.

4. Stir up another pot and add the chicken.

5. Add green onion, ginger and garlic.

6. Put in other seasoning packets (dried chili, astragalus, white peppercorns, Sichuan peppercorns, bay leaves).

7. Simmer over medium-low heat for about 2 to 3 hours, and add salt, red dates, wolfberries, etc. about 15 minutes before cooking.

8. Authentic Beijing flavor, nutritious and healthy quality ingredients.

Ingredients: 2000 grams of chicken, 40 grams of mushrooms with water, 30 grams of fungus with water, appropriate amount of coriander and ginger.

Seasoning: 3g salt, 4g chicken broth powder, 3g pepper, 8ml cooking wine.

Exercise: 1Clean the whole chicken, cut off the toenails, stuff the chicken feet into the belly, then tuck the chicken wings under the chicken neck and plate it.

2.Put the chicken in a bowl, add water, ginger slices, shiitake mushrooms, fungus, salt, cooking wine, pepper, chicken powder, and seal with plastic wrap.

3.Take the steamer, put the chicken in it, place the steamer on a boiling electric steamer, cover and steam for 2 hours until the ingredients are cooked through.

4.Remove the lid, remove the chicken, remove the plastic wrap, put the prepared coriander, and serve.

The correct way to clear the chicken soup is as follows:

1. Prepare the chicken and ingredients. You can choose between chicken thighs, chicken breasts, or whole chicken. The ingredients can be selected according to the individual's taste, such as red dates, wolfberries, ginger slices, etc.

2. Blanch the chicken to remove the blood foam. Put the chicken into the pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and blanch for about 5 minutes, remove and set aside.

3. Prepare the stew pot. Coat the inside of the pot with a layer of oil to prevent it from sticking.

4. Add seasonings. Put the blanched chicken into a stew pot, then add an appropriate amount of water and seasonings (such as star anise, cinnamon, bay leaves, etc.), heat to a boil on high heat, then turn to low heat and simmer slowly for 2-3 hours.

5. Remove from the pot and serve on a plate. Wait for the soup to thicken, turn off the heat and let it cool for a while before pouring it into a bowl and enjoying.

The effects of stewed chicken soup are as follows:

Stewed chicken soup has the effect of improving immunity, lowering blood pressure, relieving anemia, and can also help the body grow better. People with severe migraine, diarrhea, irritability, and insomnia often use stewed local chicken to help Sen Li** and relieve it also has a very good effect. Moreover, stewed local chicken also has the effect of supplementing nutrition, such as supplementing protein, strengthening the spleen and stomach, helping calcium absorption, promoting appetite, and relieving chronic inflammation of the stomach and intestines.

Steps to stew chicken broth:Preparation: half a local chicken, 2 green onions, 2 shallots, a small amount of refined salt, 3 slices of ginger.

1. Chop the chicken into pieces first, then clean it, wash off the blood, and set aside.

2. Put the chicken in a pot under cold water, blanch and take it out and wash it.

3. Put the blanched chicken into the casserole.

4. Add water, green onion and ginger slices to a boil over high heat, and simmer over medium-low heat. Simmer for about 2 hours or more, and if you want to add water to the chicken broth, be sure to add hot water.

5. Add chopped shallots to the bowl, add chicken broth and salt and other seasoning reed stool fibers, so that the delicious coarse stewed imitation chicken soup is ready.