1. Mushroom stewed chicken soup
material
Chicken 1, mushrooms 10, a little onion.
working methods
1. Wash the local chicken and cut it into pieces. Boil the bleeding water first.
2. Then add a proper amount of water to the pot, put the chicken into the fire to boil, and then turn to low heat for stewing.
3. Take another pot, put oil and saute mushrooms.
4. Add the fried mushrooms into the chicken, stew for 1 hour, and add onions before serving.
Stewed chicken soup
material
Half a hen, a little ginger wine vinegar, salt and red dates.
working methods
1, put the bought chicken in boiling water and fly.
2. Put the chicken in the pot, add water, ginger slices, a little cooking wine, vinegar and a red date, cover the pot and bring to a boil. Simmer for five minutes after the gas comes up, and then continue to simmer for about ten minutes.
3. After the gas goes down, add salt to taste.
Because it is a grass chicken, I didn't put anything else. The taste is really delicious, light but fragrant, but it is still very different from the chicken raised in my hometown!
3. yam stewed chicken soup
material
Peasant chicken 1, yam 1, medlar 1, onion ginger, cooking wine, salt.
working methods
1. After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and beat the onion into onion knots.
2. Put the cut chicken pieces into the pot, add enough cold water and bring to a boil.
3. Remove floating foam.
4. Add a tablespoon of cooking wine.
5. Add ginger slices and onion knots.
6. After boiling, turn to low heat, cover and simmer for about 30 minutes. Because I use a cast iron pot, I spend less time stewing soup than an ordinary pot, so I spend more time stewing soup in a casserole or other pot.
7. Peel the yam and cut it into small pieces, put it in the pot, and continue to cover it for 10 minutes.
8. Wash Lycium barbarum with clear water, open the lid and add it, continue to cover it for 0/0 minute, open the lid and add salt to taste.