What is the practice of repelling cold and warming the stomach, the soup is delicious, and the mushr

Winter in the north, dry and cold, this season is especially suitable for drinking soup, a bowl of hot nourishing chicken soup, can not only supplement nutrition, but also increase the ability to keep out the cold, mushrooms and chickens are rich in a variety of amino acids ingredients, when the weather is cold, often eat is good for the human body, the practice is simple and convenient, dried mushrooms are my family's winter standing ingredients, put a little when making soup, not only high nutrition, but also enhance the deliciousness of the soup, promote the digestion and absorption of the stomach, fresh and delicious mushroom chicken soup, Not only suitable for children, but also for the elderly, during the Chinese New Year, make a pot of nutritious mushroom chicken soup, and the whole family will make up together.

Mushroom chicken soup] Ingredients: 2 grams of king oyster mushrooms, 3 tea tree mushrooms, 2 grams of chanterelles, 3 agaricus mushrooms, 3 grams of cordyceps flowers, 6 dried shiitake mushrooms, 1 morel mushroom, 7 red dates, 3 chicken thighs, 1 section of inverted warehouse, 1 piece of ginger, 1 spoon of black pepper, 1 spoon of salt, 2 spoons of cooking wine [production method]: 1. Prepare the ingredients used, clean the chicken thighs with blood water, and prepare all kinds of dried mushrooms.

2. Cut the green onions, slice the ginger, chop the chicken thighs into small pieces, and put them on a plate for later use. 3. Wash the dried mushrooms with clean water, add a little warm water and soak for 20 minutes to let the mushrooms spread out. 4. Add cold water to the pot, add ginger slices, add cooking wine, add chicken pieces, and boil over high heat until boiling.

5. Continue to cook for about 5 minutes, boil out the blood foam in the chicken pieces, turn off the heat and remove the chicken pieces. 6. Put the chicken pieces in warm water, clean the blood foam, drain the water and put on a plate.

7. Put the chicken pieces into the casserole, add the ginger slices and green onions, and add enough water to cover the chicken pieces. Please click to enter **Description (up to 18 words) 8. After boiling on high heat, turn to low heat and continue to cook for 20 minutes, and the chicken pieces are almost cooked. 9. Pinch the soaked mushrooms dry, put them in a casserole, and simmer them with the chicken pieces over low heat for 30 minutes.

10. Open the lid, add black pepper and a little salt, season and stir well, then turn off the heat. 11. The mushroom and chicken soup with delicious soup is stewed, and a bowl is served hot, which is hot, nutritious and delicious. 1. Dried mushrooms can be matched by yourself, or you can buy a good mushroom bag and put in your favorite mushrooms.

2. Chicken nuggets can be made of chicken thighs or local chicken, and the chicken soup cooked out of the pot over low heat is more delicious.

First of all, the chicken should be cut into small pieces, the pot under cold water should be removed from the blood foam, cold water should be added to the health pot, ginger should be added, then chicken and peppercorns should be added, boiled by pressing the fast cooking button, and simmered for half an hour, and then add mushrooms and stew for about 15 minutes after half an hour.

First of all, the chicken should be cleaned, all the internal organs should be removed, then marinated with seasonings, then boiled in a pot, and finally mushrooms should be added.

When stewing chicken soup, be sure to choose old hens, which are delicious and have high nutritional value. First cut the chicken into pieces, blanch the pot under cold water, then take out the chicken and wash it, do not fry it directly and stew it in water, so that the nutrition in it will not be destroyed, add the chicken with water, put in the mushrooms, ginger slices, green onions, salt, pepper, and stew for an hour and a half.

Summary. Hello dear! The chicken soup with matsutake mushrooms is not only delicious and delicious, but the matsutake mushrooms are smooth and chewy in the mouth, tender as abalone, and the mushroom juice is rich and slides from the tip of the tongue to the throat, which is really delicious.

There are many wild mushrooms suitable for stewing chicken soup, such as: matsutake mushroom, hazel mushroom, pine mushroom, lion's mane mushroom, there should be many more, these four are more common on the market! Chicken longitudinal mushroom is a very nutritious mushroom that tastes very good and is also very good in stewed chicken broth.

Hello dear! The chicken soup with matsutake mushrooms is not only delicious and delicious, but the matsutake mushroom is smooth and chewy in the mouth, tender and tender like simple abalone, and the mushroom juice is rich, sliding from the tip of the tongue to the throat, which is really super delicious. There are many wild mushrooms suitable for stewing chicken soup, such as:

There should be many matsutake mushrooms, hazel mushrooms, pine mushrooms, monkey head mushrooms, and these four are more common on the market! Chicken longitudinal mushroom is a very nutritious mushroom that tastes very good and is also very good in stewed chicken broth.

Each mushroom is processed differently. Lion's mane mushroom has a slightly bitter taste, and by soaking and squeezing it several times, the bitter taste is removed. Tea tree mushrooms with roots, the size is relatively long, you need to use scissors to remove the roots, and then cut into 2 sections.

All mushrooms need to be soaked for about 40 minutes, soaked in cold water, not boiling water, if the weather in the north is cold, you can extend the soaking time. Regarding the selection of mushrooms, it is dry and odorless, no dark spots, and it is recommended to use vacuum packaging, so that it is not easy to spoil. The mushrooms you buy can be stored in the refrigerator.

Is this claypot chicken soup any good?

Is this a fresh white mushroom?

Summary. Hello dear has helped you to find the results; Bamboo sunflower, morel mushrooms, mushrooms and chicken soup with shiitake mushrooms are the most delicious. Shiitake mushrooms are more common in our daily life, thick and delicate, delicious and tender, and have high medicinal value.

Bamboo sunflower, bamboo sunflower contains more protein, higher nutritional value than eggs, and the taste is relatively tender and crisp. Morel mushroom, morel mushroom is an extremely precious wild mushroom, unique fragrance, rich in nutrition. I hope I can help you and wish you a happy life <>

Is Mr. Cui here?

Hello dear I have helped you to find the results of Shoutan; Bamboo sunflower, morel mushrooms, mushrooms and chicken soup with shiitake mushrooms are the most delicious. Shiitake mushrooms are more common in our daily life, thick and delicate, delicious and tender, and have high medicinal value. Bamboo sun, Nianqin takes the bamboo sunflower to contain more protein, which is higher than the nutritional value of eggs, and the taste is relatively tender and crisp.

Morel mushroom, morel mushroom is an extremely precious wild mushroom, unique fragrance and rich nutrition. I hope I can help you and wish you a happy life <>

This is not a shiitake mushroom.

Hello dear has helped you to find the results; According to the **inquiry, it is not a shiitake mushroom, it is a straw mushroom. Straw mushrooms are nutritious and delicious, containing more crude protein than shiitake mushrooms, and other nutrients are roughly equivalent to edible mushrooms. Straw mushrooms have the effect of relieving heat and constipation.

I hope I can help you and wish you a happy life <>

When stewing chicken soup, the following three mushrooms are the most nutritious.

The first kind of shiitake mushroom, shiitake mushroom is more common in our daily life, fat and delicate, delicious and tender, with high medicinal value.

The second kind of bamboo sunflower contains more protein, which is more nutritious than eggs, and the taste is relatively tender and crisp.

The third type of mushroom is morel, which is an extremely precious wild mushroom with a unique fragrance and rich nutrition.

What mushrooms are the most nutritious to stew in chicken soup. Chicken soup is best put in the Northeast wild pine umbrella mushroom is the most nutritious.

I think the chicken soup is most nutritious with wild mushroom stew, and it tastes delicious, and some chestnuts are added to it, so it tastes very good.

Cold mushroom stew: Clean the cold fungus first, this is a more skillful job, the sediment impurities in the cold mushroom are not ordinary, and the cleaning will greatly affect the appearance and taste. First cut off the muddy part of the mushroom pedicle, then soak it in water for a few minutes, and then start to stir the soaked cold fungus clockwise with your hands, a little faster on medium speed, stir for a few minutes, then take it out, change the water, and continue to repeat the stirring.

Until there is no sediment sediment in the water that is exchanged, it is basically cleaned.

After cleaning, the cold fungus can be poured into a pressure cooker or a variety of cooking utensils that are used to make soup, such as stewing over water. Next, cut a handful of shredded ginger!

Why do you need shredded ginger? It is said that the temperament of cold mushrooms is also relatively cold, so it needs a spicy and warm seasoning such as ginger to match it.

The shredded ginger is directly put into the cold mushroom pot and stewed!Simmer for more than an hour, and it's basically OK.

After simmering, take it out of the pot directly, without any seasonings such as oil and salt, and drink this faint but astringent and delicious cold mushroom soup with a pine wood!

Super!Fresh!Beauty!

The taste of the cold mushroom soup is relatively light, and there is a little bitterness in the umami, but it is not really bitter, but it seems to be a sigh that can be savored. The cold mushroom soup that has been stewed until it is hot enough will have a slightly oily feeling. The texture of the mushroom itself is a bit crispy, so it's good to chew it slowly.

The shredded ginger in the mushroom soup can also be eaten, and those who don't like ginger can also be discarded without having to eat it reluctantly.

Ingredients for cold mushroom stewed broth.

100 grams of pork belly, 250 grams of cold mushrooms, 3 slices of ginger.

The steps to prepare the cold mushroom stew broth.

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Step 11, first soak the cold bacteria with salt and water for 10 minutes, wash them one by one, and then rinse them with running water one by one, cut the large bacteria from the middle, and arrange them for later use.

Step 2space

2. Prepare an appropriate amount of 5 flower meat, put the meat stew soup to increase the flavor and taste, the meat is basically not eaten, so don't put too much, the pot is hot and do not put oil, put in the 5 flower meat and stir-fry the oil over low heat, put in the cold fungus, ginger and fry together, fry the soup, put an appropriate amount of water (about 1 times the bacteria and meat) too much water is not fresh.

Step 3space

3. After the water is boiled, simmer on low heat for about 30 minutes, put salt, and continue to simmer for about 10 minutes, you can put chopped green onions to eat (you can also pour it into the pot of stewed soup and slowly simmer the umami of the mushrooms, do not put chicken essence monosodium glutamate to destroy the deliciousness of the mushrooms, and the water should be on low heat after boiling, otherwise the soup will be dried and there will be no soup to drink).

Morel mushroom is a kind of more nutritious fungus, regular consumption of morel mushroom has great benefits to the human body, and the taste of morel mushroom is unique, delicious, can be used to stew soup, stew soup is simple, and can make the nutrition of morel mushroom is conducive to human body absorption, and the best practice of morel stew soup is to stew soup with duck or pork to eat.

Best practices for morel mushroom stew.

Chicken stew with morel mushrooms.

Ingredients: 1 chicken, morel mushrooms, ginger, green onion, red dates, wolfberry, salt, broth, cooking wine, dried bamboo shoots.

Chicken stew with morel mushrooms.

Method: 1. Soak the dried morel mushrooms in warm water and wash them, slaughter the black chicken and wash the internal organs, then blanch it in boiling water, remove it and wash it

2. Put in the broth and black chicken in the pot and boil over high heat, skim off the foam, add cooking wine, salt, chicken essence, green onions, ginger slices, morels, wolfberries, red dates, and simmer over medium heat until the chicken is rotten out of the pot.

Pork ribs stewed with morel mushrooms.

Raw material. Morel mushrooms, pork ribs, rock sugar, ginger, garlic, green onions, dark soy sauce, light soy sauce, oyster sauce.

Method. 1. Soak the dried morels in water at about 45 degrees for 30 minutes, then pick up and gently squeeze out the water, put the original soup aside to precipitate, take an appropriate amount of water, pour in the soaked morels and quickly clean them in a circle, repeat 2-3 times, remove the morels for later use;

2. Pour out the top part of the original soup, discard the black silt part at the bottom of the bowl, and then precipitate it once, and finally retain the original soup without impurities;

3. Wash the pork ribs with flying water, add a small amount of oil to the pot, put in the processed pork ribs and stir-fry, at the same time add ginger, garlic and onion rock sugar to stir-fry the fragrance, add an appropriate amount of dark soy sauce, light soy sauce, a little oyster sauce and stir-fry evenly, then pour in the processed morels and stir-fry evenly;

4. Pour in the precipitated original soup and bring to a boil over high heat, simmer over low heat for 40-45 minutes;

5. When the ribs are crispy and deboned, turn to high heat to dry the soup, sprinkle chopped green onions, and then remove from the pot.

Chicken stew with morel mushrooms.

Ingredients: Appropriate amount of morel mushrooms, a chicken, green onion ginger slices, salt.

Production steps: 1. Rinse the morel mushrooms with running water and soak them in warm water at about 40 degrees for about 30 minutes. (I added too much water).

2. Chop the chicken into pieces, blanch it in boiling water for 1 minute, and put it into the soup pot, 3. Put the chicken pieces and morels into the soup pot together, 4. Soak the morel mushroom water, and pour it into the soup pot after precipitation.

5. Add an appropriate amount of water, green onions, ginger slices, bring to a boil over high heat, simmer over low heat for more than 30 minutes, and sprinkle an appropriate amount of salt to taste.

Tips: Foaming morels is very skillful, not boiled water, nor cold water, to use warm water of about forty or fifty degrees, this temperature of water can not only ensure that the fragrance of morels is released, but also will not destroy the taste of morels.

The amount of water should be moderate, it is advisable to have just soaked the mushroom noodles, the water turns burgundy after about twenty or thirty minutes, the morel mushrooms can be taken out and washed for later use, and the burgundy original soup of the fungus should be used for cooking after precipitating the sediment.

Half a chicken.

Pleurotus eryngii 1/2.

Mushrooms 3-5 large.

Shiitake mushrooms 2 pcs.

Shimeji mushroom florets.

3-6 dried shiitake mushrooms.

3-5 red dates.

Goji berries A small handful.

Salt ginger slices 3-5 slices.

Preparation of chicken soup with seafood mushrooms and mushrooms.

After the chicken is cut into pieces, rinse + ginger slices, put cold water into the pot, boil over high heat to bring out the dirty foam, turn off the heat, and rinse the chicken pieces.

Fill the casserole with water, a few pieces, dried shiitake mushrooms, red dates, ginger slices, and turn on low heat.

After rinsing the dried shiitake mushrooms, they do not need to be soaked in advance, so that the shiitake mushrooms are more delicious, and the low heat is used to protect the casserole at first, and the water temperature can be turned to medium and high heat after the water temperature rises, and the soup is boiled on low heat for 2 hours.

Mushrooms can be prepared during this period

Give the mushroom a concave shape and cut a pattern with a fruit knife

Prepared mushrooms

Put the mushrooms together in a casserole to stew soup You can boil over medium heat and then turn to low heat and simmer for more than half an hour, I simmered for more than half an hour with low heat, sprinkled a handful of wolfberries, added salt, and continued to simmer for 15-30 minutes. Finished product drawing.