How do you make a good soup for pheasant? What soup does pheasant cook

Hello, chicken soup is generally light, first need to deal with clean pheasant, then add green onions, ginger and wolfberry ginseng, add an appropriate amount of water, and boil for 2-3 hours.

If you want to stew chicken soup delicious and nutritious, first of all, the raw materials are very important, you should choose a healthy one, the number of years of breeding is relatively long, and the old local chicken that eats insects and vegetables without feed. Secondly, it should be simmered for four to five hours on low heat, try not to add any other additives such as monosodium glutamate, and be original. You can put some red dates, wolfberries or some traditional Chinese medicine and stew with chicken, which can play a role in increasing nutrition.

1.After the chicken is cut into cubes, remove the thick fat from the chicken and rinse it well.

2.After the water in the pot is boiling, pour in the chicken pieces and blanch for a few minutes to remove the blood and foam.

Pheasant soup recipe **3

3.Take out the chicken pieces and put them in a soup bowl, add an appropriate amount of water, cooking wine, ginger slices, wolfberries, and put them in a pressure cooker to simmer over the water. Simmer over low heat for 30-40 minutes.

First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should be submerged with the chicken, and the chicken should be taken out and washed immediately after boiling over high heat (it must be potted under cold water, so that there will be no nasty blood stains on the soup noodles after stewing); How to stew chicken soup is the best to drink.

We need to prepare pheasant, wolfberry, green onion, ginger, chop the pheasant into small pieces, wash and blanch, and rinse after scooping. The fungus is removed and washed, the green onion needs to be cut into segments, and the ginger needs to be cut into large slices of mountain chicken. Put a little vegetable oil in a wok and heat it, add the chicken pieces, stir-fry over medium heat for a few minutes, add the green onions, ginger and cooking wine.

Stir-fry, add the water and star anise that have been submerged in the chicken pieces, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for another 2 hours until the chicken pieces are cooked. After that, add the fungus and salt and continue to simmer for 20 minutes. Add goji berries 5 minutes before cooking, and the nourishing effect of such food is very strong.

Nutritional value of pheasant.

Calcium, phosphorus, iron and other trace elements in pheasant.

Because the content is relatively high, it is rich in a large amount of protein and amino acids.

So for anemia.

For patients and people with weak constitution, pheasant is a very good therapeutic and nourishing food. Moreover, pheasants also have the effects of strengthening the spleen and stomach, increasing appetite, and stopping diarrhea. In addition, pheasant meat has a good expectorant effect on the brain, which can promote brain health and help us prevent the occurrence of Alzheimer's disease.

How to pop sugar in pheasant to be delicious and delicious, 3g can be washed and cut into pieces. You can also put the whole one in a casserole. The boy paused. Two hours. The soup is delicious.

Goji berries, ginseng, deer antler velvet, grass fruit, ginger, a pinch of salt, add a little lard.

Pheasant can actually be used to make soup to drink, and the nutrients should be different from the general chicken breast, the protein and vitamins contained in it will be more and more colorful, if it is their own human body is weaker and weaker, you can drink some pheasant stewed soup, only some people do not understand how to cook soup, will promote their own stewed soup does not taste, this is not to grasp the time, should be boiled for two or three hours.

Hello, I personally think that if you really want to learn, you can go to the kitchen and learn by yourself.

How to make soup for pheasant to be delicious, in fact, there is not much difference between pheasant and domestic chicken.

However, if the pheasant is to make soup, it will have to be stewed for a longer period of time, so the water should not be put in less. As for the seasoning, the seasoning is the same as that of the stewed chicken. As long as you control the time, the stewed pheasant soup must be very nutritious and delicious.

The chicken has a light flavor and umami taste, so the soup needs to be kept light. Do not suppress the umami of the chicken with other adjuncts. You can put ginger slices, pepper. The side dishes can be carrots, green shoots, kelp, lotus root, yamayo, mushrooms (not shiitake mushrooms), etc.

Drain the chicken to remove the bleeding foam. Rinse with cool water. After putting it in a casserole over high heat, simmer for an hour or two on minimum heat (keep the pot boiling slightly). The side dish can be added at the right time depending on the cooking resistance of the dish.

For example, if the yam is put into the pot too early, the mountain date will be rotten, which will affect the freshness of the soup.

Add an appropriate amount of salt when removing from the pan.

Chop the pheasant into small pieces, wash them, blanch them, remove them and rinse them again.

Remove the roots of the fungus and wash it, cut the green onion into sections, and cut the ginger into large slices.

Put a little cooking oil in a wok and heat it until it is six ripe, add the chicken pieces and stir-fry for a few minutes on medium heat, add green onions, ginger and cooking wine and stir-fry for a while.

Add the water that has submerged the chicken pieces and star anise and bring to a boil. Transfer the soup pot and simmer over medium-low heat for about two hours until the chicken pieces are rotten, then add the fungus and salt and simmer for another 20 minutes.

Finally, add the goji berries 5 minutes before cooking.

Stewed soil (mountain) chicken soup is mainly the original taste of chicken soup, and it is not recommended to put spices. This will affect the original taste of the chicken soup, but you can put some auxiliary ingredients, such as: red dates, barley, codonopsis, ginseng, wolfberry and other supplements.

Method: 1, the soup stewed out of the chicken is delicious, if it is the feed chicken is more suitable for frying, the stewed soup will not be delicious, because there is less oil in it, and the bones are not hard enough, the stewed soup is not thick enough, I chose the running pheasant today, this is my own home feeding, a chicken has more than 4 catties, I only chose a third, cut into pieces, clean with water for later use.

2. Don't use spices, stewed chicken soup is mainly to drink the original flavor of chicken soup, and it is not recommended to put spices. This will affect the original taste of the chicken soup, but you can put some auxiliary ingredients, such as: red dates, barley, codonopsis, ginseng, wolfberry and other supplements.

3. Blanch the water in a pot under cold water, if it is a boiling pot, the surface of the chicken will be quickly tightened after a high temperature scalding, and only when the cold water is slowly heated can the blood water be completely boiled out.

4. Chicken generally needs to be boiled in a pot for about 5 minutes, then leaked out and then cleaned with water for later use.

5. The color of stewed chicken soup with mineral water will be better, and the soup is more clear, I don't know what kind of water everyone usually uses to stew chicken soup, if you use tap water compared with the bottled water you drink at home, the stewed soup is completely different, if you don't believe it, you can try it next time. Prepare a casserole pot to bring the mineral water to a boil, add the washed chicken and ingredients directly and simmer slowly for about 45 minutes.

Wash about 750 grams of 1 wild pheasant, 520 grams of pork belly, 100 grams of Chinese cabbage, 25 grams of shiitake mushrooms, 25 grams of green onion knots and ginger pieces, 75 grams of soy sauce, 20 grams of sugar, 50 grams of Shao wine, 2 grams of refined salt, 2 grams of star anise, 750 grams of chicken broth, 10 grams of wet starch, 10 grams of sesame oil.

Pheasant method.

1. Cut the pork into slices.

2. The pheasant is disemboweled, the internal organs are removed from the back, and the claws are pinned to the abdomen, and the wings are pierced from the mouth and the other is pinned to the back.

3. Put the pheasant into the pot of boiling water and blanch, remove the blood and remove it.

4. Add chicken broth, Shao wine, sugar, refined salt, star anise, green onion and ginger to the pot, and bring the chicken to a boil.

5. Add pork belly and shiitake mushrooms to a boil, skim off the foam.

6. Put the cabbage on the clay pot, pour the pheasant and soup into the clay pot, simmer over low heat until the pheasant is ripe, remove the cabbage and seasoning residue, put the pheasant on the plate, boil the soup in the wok, add monosodium glutamate, thicken with wet starch, pour sesame oil, and pour it on the pheasant.

Features: red and bright color, soft and rotten bones, mellow and beautiful.

It should be simmered over low heat, and the fire is too urgent to rot. The length of time can be determined according to the age of the chicken.

Material tools.

Wild pheasant, green onion, garlic and other condiments.

Method: The obtained pheasant is gutted, washed, chopped into pieces of suitable size, and washed again.

Put oil into the pan,**, start frying the chicken pieces when the oil is hot, and pour in the appropriate amount of oil when the chicken pieces are golden brown.

Add an appropriate amount of oil to the pot to prevent the pot from sticking, ** heat, put the previously prepared green onions, ginger, star anise and other condiments into the pot, and fry for an appropriate time.

Pour the fried chicken pieces into the pot, add fresh soup, pepper water, refined salt, monosodium glutamate and other condiments, turn to low heat and simmer, and simmer until the chicken is cooked.

When the taste is right, it is delicious when served on a plate.

Fresh Huaishan chicken soup.

Ingredients: 400 grams of fresh Huaishan, 1 date, 2 slices of ginger, chicken, 1 carrot, salt recipe 1The chicken is gutted and cut into small pieces for later use.

2.Fresh Huaishan, the carrots are peeled and cut into cubes.

3.When putting all the above ingredients into the pot, add 6-8 bowls of water, boil over high heat for 10 minutes, then turn to low heat and cook for about 50 minutes, add salt to taste, and then turn off the heat.

Pheasant stew with potatoes.

Ingredients: 750 grams of pheasant, 350 grams of potatoes (yellow skin), seasoning: 20 grams of soy sauce, 8 grams of salt, 5 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger, 30 grams of lard (refined), 5 grams of Sichuan pepper, 20 grams of sugar.

Method 1Chop the pheasant into pieces, rinse with water, blanch with boiling water, remove and set aside;

2.Peel the potatoes and cut them into hob pieces;

3.Put the pot on the hot fire, put in the lard to heat, add sugar to boil until sugar, quickly put the pheasant pieces into the stir-fry to color, add the broth (1000 grams), add soy sauce, refined salt, monosodium glutamate, pepper water, green onions, ginger slices;

4.After boiling, change to low heat and simmer for about half an hour;

5.Add the potato wedges and simmer for another 15 minutes, add MSG.

Introducing two delicious pheasants.

First, the practice steps of stewed pheasant.

1.First, peel off the skin of the pheasant, remove the internal organs, wash the blood, and chop it into pieces;

2.When the cooked lard is boiled to 180, add the pheasant pieces, fry until golden brown, pour in a colander and filter the oil;

3.Heat 20 grams of bottom oil in a wok, add green onions and ginger pieces, and stir-fry until fragrant;

4.Put in the fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar, monosodium glutamate, and simmer over low heat until the meat is cooked and rotten;

5.When the juice is thick, serve on a plate.

Second, the spicy pheasant method.

1.Wash the dried pheasants.

2.Cut into small pieces.

3.Put water in a pot and add the dried pheasant to cook for a few minutes.

4.Remove the water.

5.Heat oil in a pan.

6.Put the dried pheasant in it and stir-fry.

7.Stir-fry until the meat is crispy, for example, with a little water, add shredded ginger 8Add the garlic rice.

9.Put the green chili peppers.

10.Add an appropriate amount of chopped pepper.

11.Stir-fry evenly, try the taste, and add a little salt to the appropriate amount.

Pheasant can be made into hot pot chicken, called flower chicken, chicken pot, spicy chicken, pepper chicken, white chopped chicken, chicken soup, mushroom stewed chicken, yellow stewed chicken and so on.

Yellow stewed chicken main ingredient 3 yellow chicken 1.

Ingredients: 2 eggs, 1 small green onion, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon sweet noodle sauce, 1 2 teaspoons salt, 4 tablespoons vegetable oil, 1 small piece of ginger, 4 cloves of garlic.

Preparation of braised chicken.

1.First of all, wash the shiitake mushrooms and remove the water for later use.

2.The three yellow chickens are washed and marinated in soy sauce for half an hour, I marinated them for a long time, for an hour, and the longer the time, the easier it is to absorb the flavor.

3.Then beat 2 eggs, dip the marinated chicken pieces in the egg mixture, and put them in the oil pan to fry them yellow.

4.Set aside the fried chicken, leave the bottom oil in the pot, put the sugar after the oil is hot, put in the chicken pieces and fry it slightly, then put the soy sauce, cooking wine, sweet noodle sauce, green onion, ginger, garlic, then add water, simmer over high heat until soft; Put it in a casserole, add shiitake mushrooms, and simmer for 20 minutes.

Cooking skills 1: Wrapping the chicken in eggs and frying it is an important step, and the chicken will be very crispy;

2. It is best not to dry up the soup, so that the rice is delicious.

Chicken baked in sand is golden in color, charred on the outside and tender on the inside.

Chicken legs, chicken wings don't get old, how to make how delicious.

The chicken breast can be steamed and stretched into thin shreds, with some fried sauce, sesame sauce and shredded cucumber to make cold noodles, or you can add some green onion crisp and chicken fat bibimbap.

The stew is also good.

Chestnut pheasant manufacturing method 1The pheasant is slaughtered, dehaired, entrailed, rinsed, and chopped into centimeter-square pieces;

2.Wash the chestnuts, cut the cross with a knife, boil them in boiling water until they are opened, and remove them, and peel off the shell and fur;

3.Slice the green onion and ginger;

4.Put the pheasant meat in a bowl and marinate it with soy sauce;

6.Then put in the chestnuts and fry them until they are light yellow;

8.Then change to low heat and simmer slowly, when the soup is left 1 3, add monosodium glutamate, thicken with wet starch, and drizzle with pepper oil.

Ingredients: 750 grams of pheasant, 350 grams of potatoes (yellow skin), seasoning: 20 grams of soy sauce, 8 grams of salt, 5 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger, 30 grams of lard (refined), 5 grams of Sichuan pepper, 20 grams of white sugar.

Method 1Chop the pheasant into pieces, rinse with water, blanch with boiling water, remove and set aside;

2.Peel the potatoes and cut them into hob pieces;

3.Put the pot on the hot fire, put in the lard to heat, add sugar to boil until sugar, quickly put the pheasant pieces into the stir-fry to color, add the broth (1000 grams), add soy sauce, refined salt, monosodium glutamate, pepper water, green onions, ginger slices;

4.After boiling, change to low heat and simmer for about half an hour;

5.Add the potato wedges and simmer for another 15 minutes, add MSG.