First, Polygonum multiflorum stewed chicken soup:
Material preparation: 1, 500g of broiler and 30g of Polygonum Multiflori Radix; 2. Salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion and ginger.
Exercise:
1. Wash the chicken, chop it into walnut-sized pieces with a knife, blanch it in a boiling water pot, take it out and wash it. Wash onion and ginger separately and pat them loose with a knife. Put Polygonum multiflorum Thunb in a bowl, blanch it with boiling water, and take it out.
2. Put the chicken nuggets, onion, ginger and Polygonum multiflorum together in a big soup bowl.
3. Wash the pan, put it in a 1 soup bowl and boil it. Add a proper amount of refined salt, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, a little pepper and sesame oil, mix well, pour it into a bowl with chicken pieces, steam the chicken pieces in a cage for about 20 minutes until cooked, take it out, add a little monosodium glutamate and mix well.
If salt is added to stewed chicken first, it will directly affect the taste, characteristics and nutritional components of chicken and chicken soup.
The preservation of. This is because if the chicken is soaked in salt water and salty soup before stewing, the chicken tissue will shrink and tighten obviously, which will affect the dissolution of nutrients into the soup, hinder the concentration and quality of the soup, and make the stewed chicken change.
Hard and old, the soup has no taste. Therefore, the correct way to put salt in stewed chicken is to cool the stewed chicken soup to 80-90 degrees Celsius, and then add a proper amount of salt, so that the chicken soup and meat taste the best.
Second, crock chicken soup:
Preparation: Tujia chicken (a wild domestic chicken in the plain countryside). There is no artificial feed, not chickens fed with artificial feed. Choose new chickens this year, according to the normal growth law, about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth.
Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, because there are cracks and several hoops outside. The longer the pot is used, the more beautiful the chicken soup is.
Bansu: Fresh Bansu, peeled, washed and drained.
Production: the crock is filled with clear water, with 1/2, followed by chicken and millet (optional) in cold water. Authentic crock chicken soup does not need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly.
It's not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is an authentic lake.
Northern Tujia chicken doesn't need any seasoning, including salt.
Third, coconut chicken soup:
Ingredients: chicken 1 piece, coconut 1 piece, 1/4 skin, and proper amount of salt.
Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Slaughter the chicken, wash and dry it, cut it into large pieces, and drain the water. 3. soak the peel in hot water for a while, scrape off the pulp and wash it. 4. Keep a proper amount of water rolling, and put the chicken, coconut meat and peel into the pot to cook for three hours.
Efficacy: Coconut chicken soup is delicious and sweet, which is beneficial to the stomach.
Fourth, mushroom chicken soup.
Ingredients: half a chicken, eight mushrooms, ten red dates and two ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
1, clean the chicken, cut it into large pieces, blanch it first, rinse it, and put it in a saucepan.
2. Soak the red dates for 10 minute, and then soak the mushrooms until soft. After removing the pedicle, put it in a saucepan with ginger slices and pour a spoonful of wine.
3. Add boiling water and steam for 40 minutes in a rice cooker or steamer, and season with oil and salt.
Important: Gu Bei mushroom is also a kind of Lentinus edodes, with thick handle, cooking resistance, rich aroma, hypertrophy and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least half-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.
Five, black-bone chicken soup:
Method 1,
Raw materials: a black-bone chicken, some ginseng, some red dates, a slice of ginger and a proper amount of salt;
Production: Wash the materials and throw them into the pot 1 half an hour or 2 hours. If the chicken has no oil, you must put some oil in it.
Method two,
Raw materials: a black-bone chicken, plus angelica, astragalus, black beans, medlar, prepared rehmannia root (soaked to remove sand), red dates and Huai Sheng;
How to make it: Simmer on low heat for 3 hours, and finish the soup and dregs.
Efficacy: This decoction can regulate menstruation (treating dysmenorrhea), beauty beauty. Take it once a month, and look 5 years younger after 10 years.
Six, steamer chicken soup:
Ingredients: half a chicken, four ounces of ham, a fresh bamboo shoot and five pieces of mushrooms.
Seasoning: 1 tbsp wine, 65438+ 0/4 teaspoon salt, a little pepper.
Method:
1 Wash the chicken, cut into pieces, blanch the chicken to remove blood, rinse it, and put it in a steamer.
2. After the mushrooms are pedicled, divide everything in two, add a tablespoon of wine, pour boiling water on all the materials, and steam in a steamer or rice cooker for 50 minutes.
3. After taking out, add other seasonings and mix well to serve.
Important note: The steamer is a kind of ceramic container made in Yunnan with a steam column in the middle. The food stewed in this container has the characteristics of refreshing soup in the stew pot and elasticity in the stew pot, and can be replaced by ordinary stew pot. This soup must be steamed across the water to prevent the water in the steamer from entering the stew pot through the steam column and polluting the soup.
Seven, buckle the global soup.
Ingredients: chicken (125g), chicken soup (1250g), sea cucumber (200g), chicken gizzard (2 slices), shiitake mushroom (or fresh shiitake mushroom) (10 slice), water-borne squid (/kloc-0).
(125g), fish (175g), lard, refined salt (a little), pepper (a little), sesame oil (a little), yellow wine (a little), monosodium glutamate (a little) and sugar (a little).
Methods: 1. Chop chicken into pieces, humidify water chestnut powder and salt to make 10 meatballs, chop fish and pork into pieces respectively, and add salt, pepper, sesame oil and dried water chestnut powder to make 10 meatballs. Cut the chicken into pieces.
Cut chicken gizzards, sea cucumbers and squid into 10 pieces, wash small mushrooms and go to old terrier. Second, put these raw materials into a boiling pot, drink the wine, cook the lard, take it out and put it in a small bowl, add monosodium glutamate, salt and pepper, buckle it and put it in a cage.
Take it out after steaming, pour it into a big soup bowl, add chicken soup (1250g), boil it, and put it into the original soup pot. This is a soup with many colors, beautiful colors and fresh taste.
Eight, golden hook chicken feet soup:
Ingredients: half a catty of soybean sprouts, one catty of chicken feet and two slices of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
1 Wash the chicken feet, chop off the toes first, cut each one in half, blanch it first, then cook it with water, pour in a spoonful of wine, and add ginger slices for 20 minutes.
2. Add bean sprouts, stew for 10 minute, add salt to taste, remove ginger slices, and turn on the fire.
Important note: this soup can also be steamed, but the chicken feet should be steamed first, and then the bean sprouts should be put to prevent the bean sprouts from being too rotten. Chicken feet need to buy chicken feet, the meat layer is thick, the local chicken feet are too thin, and there are few edible parts. Chop off the claw tip to avoid being hooked by the claw tip when eating.
Nine, mustard chicken soup:
Ingredients: half a chicken or two drumsticks, a mustard heart and two pieces of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Method:
1, chop the chicken into pieces, blanch the blood first, rinse off the foam, drain it, put it in fifteen cups of boiling water, add two pieces of ginger and a spoonful of wine to boil, and then simmer for fifteen minutes.
2. Peel the mustard heart piece by piece, trim it neatly, cut it into small pieces, scald it in boiling water, take it out and take a bath immediately.
3. Put mustard in chicken soup and cook for another fifteen minutes, then season with salt.
Key Tip: The meat quality of half chicken or drumstick is better than that of half chicken. After scalding mustard, one can remove some bitterness and the other can keep green. You can also burn mustard directly in chicken soup, the color will turn yellow, but the taste of the dish is very heavy, the fragrance is very clear, and each has its own strengths.
Ten, chicken soup (this can be counted as the most common chicken soup you want):
Ingredients: two chicken legs, six mushrooms, four ounces of ham (if you don't have it), and two pieces of ginger.
Seasoning: one tablespoon of wine and the right amount of salt.
Method:
1, cut the chicken leg into pieces, blanch it in Sichuan, take it out and rinse it, put it in a stew, add seven bowls of boiling water and pour a spoonful of wine.
2. Cook the ham first, then slice it and put it in, then steam it with the soaked and pedicled mushrooms, and add ginger slices at the same time.
3. After 40 minutes, fish out the ginger slices and take them out. Season with salt and serve.
Important: Because ham is salty, try it carefully whether it is salted or not to avoid being too salty. Big mushrooms can be cut in half and then put in, and small mushrooms can be used whole.
Eleven, pointed chicken feet soup:
Ingredients: twelve chicken feet, one or two flat-pointed bamboo shoots and two pieces of ginger.
Seasoning: one tablespoon of wine and half a teaspoon of salt.
Exercise:
1, chicken feet are cut off first, each chicken foot is cut into two sections, scalded first, washed after removing blood, and put into a stew.
2. Soak the flat-pointed bamboo shoots, cut off the hard stems, cut them into small pieces with a knife, put them in a stew, pour a tablespoon of wine, add ginger slices and seven bowls of boiling water, and steam for 40 minutes.
3. Season with oil and salt when eating.
Key tip: Broilers with chicken feet are thick, chickens are thin, and chicken feet are thin. You can cook it directly on the fire.
Twelve, shredded chicken cloud ear soup:
Ingredients: chicken breast 1 piece, 6 pieces of tremella, and half a bamboo shoot.
Seasoning: half a tablespoon of wine, half an egg white, half a teaspoon of salt, one teaspoon of white powder, five bowls of broth, one teaspoon of salt, one teaspoon of black vinegar, four teaspoons of white powder and a little sesame oil.
Method:
1, shred chicken breast, mix seasoning □ marinate 10 minute, soak tremella and shred cooked bamboo shoots.
2. First put the tremella into the broth, cook the shredded bamboo shoots, and then add salt to thicken.
3. Add shredded chicken and bring to a boil. Turn off the heat when the shredded chicken is ripe and tender. Pour in vinegar and a little sesame oil, and take out.
Key tip: Cut the shredded chicken along the silk, so that it won't shrink when cooked. Auricularia auricula is a kind of dried auricularia auricula, which is thin and crisp and tastes better than ordinary auricularia auricula.
Thicken and add shredded chicken. The shredded chicken is tender. In order to avoid sticking together when put in the pot, put a little soup in the bowl to soak the shredded chicken.
Thirteen, chicken and corn soup:
Ingredients: half a piece of chicken breast and a can of corn sauce.
Seasoning: two egg whites, half a cup of water, 1/4 teaspoons of salt and half a tablespoon of wine; Five bowls of stock, three tablespoons of corn flour and one teaspoon of salt.
Method:
1, scrape the chicken breast with a knife, mix in seasoning and mix well to make chicken paste.
2. Boil the broth, add corn sauce to boil, season and thicken;
3. Slowly pour the cut chicken until it floats and boils, then turn off the fire.
Important note: the soup eaten in this western food is thickened with corn flour instead of white powder. The soup is thick and will not flow back, causing precipitation and decomposition. If you use chicken breast, you should shave it, not chop it directly, so as not to have tendons. If the wicker is tender, you can chop it directly after removing the tendons.
Fourteen, chicken abalone soup:
Ingredients: half a chicken breast and one canned abalone;
Seasoning: two egg whites, three tablespoons of water, one tablespoon of wine, four teaspoons of salt1/,four bowls of broth, half a teaspoon of salt, a little pepper and three tablespoons of white powder.
Method:
1, chicken breast ribs scraped clean, chopped and mixed with seasoning □ mix well. Sliced abalone;
2. After the broth is boiled, first season and thicken it, then slowly pour in the chopped chicken, stir well and cook until it floats;
3. Add abalone slices, boil them again, and then turn off the fire and take them out.
Key Tip: If you can buy the chicken breast, scraping with the chicken breast is the best way to make minced chicken, because it is tender, gluten-free, and not easy to agglomerate.
Abalone should not be cooked for a long time to avoid being too hard. Abalone soup is turbid, so it should be reserved for other purposes and should not be added to the soup.
Fifteen, pointed chicken ball soup:
Ingredients: two chicken legs, four or two hams, and one or two flat-pointed bamboo shoots.
Seasoning: 1 tablespoon of wine, 1 tablespoon of salt and 1 tablespoon of vermicelli.
Method:
1, boneless chicken leg, cut into four squares, blanch chicken leg and leg bones together, remove blood, add water to chicken bones, and remove soup;
2. Put the chicken balls in a saucepan, add the soft flat-pointed bamboo shoots and boiled ham, add a tablespoon of wine and steam for half an hour;
Season with salt and pepper when eating.
Key tip: The boneless chicken is cut into pieces called chicken balls, and the boneless chicken pieces are chicken pieces. If the flat-pointed bamboo shoots are strip-shaped or spherical, the hard stems should be removed before use. Both the crew cut and ham are salty. Try to be salty after steaming before deciding whether to add salt to avoid being too salty.
Sixteen, electric pot mushroom chicken:
There are two ways to eat this mushroom chicken soup: make mushroom noodle soup with rice or noodles. Cooking with an electric cooker is simple, time-saving and delicious.
Ingredients: chicken with bones is Wei, four or five fragrant flowers and two carrots.
Exercise:
1. Peel and degrease the chicken, wash it, put it in an inner pot and drown it in water.
2. Wash the mushrooms and soak them. Wash carrots, peel and dice them, and put them in an inner pot.
The water in the outer pot has three scales. The electric cooker switch can be opened for ten to fifteen minutes, and then you can eat!
Stewed chicken soup
Slaughter live chickens and eat frozen ones.
After buying fresh chicken, put it in the freezer for 3-4 hours, and then take out the thawed stew. This is the same as the principle of acid meat. When an animal is suddenly killed, various toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes the meat, but also makes the meat transition from' stiff stage' to' rotten stage' and then to' mature stage'. At this time, the meat is the best, and the stew is obviously fragrant and tender.
Flying water
Before stewing any meat, the main ingredients should be boiled in boiling water. It can not only remove odor, but also be a thorough cleaning process. It can also make the soup clear but not turbid, fresh and tasteless, and it will be effective as soon as it is tried. Flying water is also learned. If the meat is put in cold water, from cold water to boiling, the nutrition of the meat will be seriously lost. It is best to cook in warm water for about 7~8 minutes, without cover, at the right time.
Put it in a pot or pan and start cooking.
Stewed soup should be cooked in cold water. As the water temperature rises slowly, the raw materials will fully release nutrition and fragrance. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
Duration and degree of heating
Stewed chicken soup should be boiled for about 10 minutes before turning to low heat, and the boiling degree should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when it is boiling, its subsequent boiling process will be a loss of the "freshness" of the soup. Moreover, don't uncover it in this 10 minute,' out of breath'; This soup has lost its original flavor.
The knowledge of putting salt.
This is still a big problem for stew. In a sense, the time to put salt can dominate the taste of soup. Whether someone says to put salt in the pot or to put it half-cooked, it is wrong. Cooking salt for a long time will affect the meat.
There was a chemical reaction, and the protein in the meat was locked. The soup is light and the meat is not rotten. So when should the salt be returned? Remember, when the soup is ready, you must put salt and other condiments. Turn to high fire after adding salt 10 minute.
Fire, no need to open the lid, not only the taste is full, but also the taste of soup is stronger. Be careful not to stir after adding salt, it will leave the taste of raw salt.
Slaughter live chickens and eat frozen ones.
After buying fresh chicken, put it in the freezer for 3-4 hours, and then take out the thawed stew. This is the same as the principle of acid meat. When an animal is suddenly killed, various toxins will be naturally released in the body, and the bacteria in the freshly slaughtered hot meat will multiply rapidly. Freezing not only sterilizes the meat, but also makes the meat transition from' stiff stage' to' rotten stage' and then to' mature stage'. At this time, the meat is the best, and the stew is obviously fragrant and tender.
Flying water
Before stewing any meat, the main ingredients should be boiled in boiling water. It can not only remove odor, but also be a thorough cleaning process. It can also make the soup clear but not turbid, fresh and tasteless, and it will be effective as soon as it is tried. Flying water is also learned. If the meat is put in cold water, from cold water to boiling, the nutrition of the meat will be seriously lost. It is best to cook in warm water for about 7~8 minutes, without cover, at the right time.
Put it in a pot or pan and start cooking.
Stewed soup should be cooked in cold water. As the water temperature rises slowly, the raw materials will fully release nutrition and fragrance. The raw materials cooked in the pot at the same temperature as water can make a good taste, so it is important to remember that the raw materials after flying water should be washed with cold water immediately and then stewed in the pot.
Duration and degree of heating
Stewed chicken soup should be boiled for about 10 minutes before turning to low heat, and the boiling degree should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when it is boiling, its subsequent boiling process will be a loss of the "freshness" of the soup. Moreover, don't uncover it in this 10 minute,' out of breath'; This soup has lost its original flavor.
The knowledge of putting salt.
This is still a big problem for stew. In a sense, the time to put salt can dominate the taste of soup. Whether someone says to put salt in the pot or to put it half-cooked, it is wrong. Cooking salt for a long time will affect the meat.
There was a chemical reaction, and the protein in the meat was locked. The soup is light and the meat is not rotten. So when should the salt be returned? Remember, when the soup is ready, you must put salt and other condiments. Turn to high fire after adding salt 10 minute.
Fire, no need to open the lid, not only the taste is full, but also the taste of soup is stronger. Be careful not to stir after adding salt, it will leave the taste of raw salt.
|||| Three Crabs Answer:
In China, people who eat rice and tea have the habit of chatting and grinding their teeth. It takes a long time to eat a meal, at least more than an hour. This slow phenomenon is out of tune with the style of our fast food restaurant.
The style of our global garden fast food restaurant is to be fast, and only by getting up quickly can we serve the fast-paced life.
Therefore, in our restaurants on the first, second and third floors, there should be no teahouses, and no banquets for eating, cooking and drinking at any time, including holidays and Chinese New Year.
However, in China, most people have the habit of eating, which cannot be changed overnight. In order to take care of this habit, we can provide fragrant soft rice, fried pork, fried chicken, fried beef and a large glass of chicken soup in foreign canteens.
Moreover, our garden fast-food restaurant serves whole chickens, with 14 varieties of Chinese medicine stewed pigeon soup, Chinese medicine stewed old pigeon soup, Chinese medicine stewed chicken soup for young children and Chinese medicine stewed old hen soup.
In fact, as a family, old people and children have different tastes and hobbies. In our global garden fast food restaurant, you can choose according to your own preferences and take it home to enjoy it slowly, which will be more interesting.
Say, jiaozi and wonton, simply make jiaozi soup, simply make wonton soup, are not delicious. In other words, jiaozi and Wonton should not be served separately to customers. Jiaozi and wonton, 50/50, are mixed together, put into boiling water with bubbles, cooked, fished out, and added with chicken soup ingredients, which is even more delicious.
Jiaozi, put it in a steamer, and then steam it in large quantities. Use a steamer, one for each cage.
The cage is sold to customers, and soy sauce, Chili sauce, mustard and other ingredients are added, which saves time and trouble and conforms to the rhythm of fast food. This kind of business, our global garden fast food restaurant, should be done.
|||||| Lan Yeling answered:
Stewed chicken soup with snow ear and coconut
Utility:
This has the effects of nourishing skin, nourishing blood and beauty, and nourishing without dryness, because tremella and coconut have the effects of nourishing yin and nourishing lung.
Materials:
Thick slices of ginger
One or two snow ears (about 40 grams)
Twelve taels of coconut meat (about 450 grams)
A thin chicken
System:
1.
First, soak tremella in clear water, and select fine pears to wash. Then put it into boiling water and fly water to supercool the river.
2.
Peel the chicken and wash it.
3.
Wash coconut meat.
4.
Boil 12 cup of water, add chicken, coconut meat and ginger slices, cook for 2 hours on low heat, then add tremella to continue cooking 1 hour, and season with salt.
Walnut soup with chicken soup
material
Walnut meat 62 Liang
Chenpijiao
Fresh chicken
working methods
Shelling peaches, taking pulp, keeping the reddish-brown skin and tangerine peel of peaches, and soaking and cleaning them with clear water respectively;
Wash fresh chicken, remove hair, viscera and fat paste.
Put all the ingredients in boiling water and simmer for about three hours.
Season with a little salt and serve.
pay attention to
Hetao, also known as walnut, walnut, sex? # 124; It tastes light and bitter.
Many people know that walnuts have the function of nourishing the brain, and apply the concept of supplementing shape with shape. In fact, peach kernel contains many advantages. # 124; Protein? # 124; Unsaturated fatty acids are indispensable for brain cells? # 124; Therefore, eating regularly can strengthen the brain and improve intelligence, which is another choice besides chicken essence for students in exams.
Every100g peach contains 40 ~ 50g of fat, which can tonify kidney, moisten lung and relax bowels.
In addition, Hetao is rich in iron? # 124; , anti-bone? # 124; Relaxation has obvious effect, which can enhance heart function and relieve the symptoms caused by menopause.
Dried tangerine peel promotes qi and strengthens the spleen, eliminates dampness and phlegm, and is cooked with delicious chicken to make the soup sweet and suitable for the whole family.