material
Chicken soup-1 bowl
Chicken soup-30g
Surface thread-100g
Onion Crisp-30g
Coriander-a little
working methods
1. First remove the chicken from the medlar chicken soup and then tear it into shredded chicken.
2. boil a pot of water. After the water boils, put the noodles in medium heat and cook 1 min. Take it out and put it aside.
3. Pour the chicken soup into the pot, then add the noodles and cook on low heat until the soup is dry.
4. Then add crispy shallots and stir well.
5. Then add shredded chicken, stir fry over low heat, and finally decorate with coriander.
skill
1. Remember to let the hot soup cool for a while before you pack it in a plastic bag when you are ready to take it home at the party. After taking it back, it is recommended to wait until the soup is cold before putting it in the refrigerator, otherwise the chicken soup will easily deteriorate and sour, and the whole bag can be sent to the refrigerator or poured into the pot for gift. Because the chicken soup packed home is leftovers, it is recommended to eat it within 3 days.
2. If you cut the chicken with a knife, it will destroy the fiber of the chicken itself and taste bad.
Practice 2,
material
"Chicken essence-5 packages of healthy mushrooms", "2 noodles", "2 eggs", "a little medlar" and "a little basil or coriander"
working methods
1: 1 spoon sesame oil, stir-fry ginger slices with low heat.
2. Apply less oil inside the model and beat eggs; Cover the lid with low heat and fry slowly.
3. Preparation materials: simple cooking, not simple taste!
4. Chicken essence-healthy mushroom flavor. Golden yellow, rich in gum, let people put it down! Drop chicken essence into the pot.
5: Bring the lid to a boil with low heat. Besides, noodles are cooked in a deep pot. Pick up the noodles and put them in the chicken soup pot, add some salt and a little medlar and cook for a while; Finally, mix in the nine-story tower or coriander until cooked.
6: Today's chicken sauce noodles are wrapped in love eggs, and babies love to eat them!
7: It seems simple, but it has a deep taste!
Exercise 3,
material
Spicy noodles 150g, vegetables, onions 1, boneless chicken legs 1/2, chicken soup 500㏄, oil 10㏄.
working methods
1. Cook the noodles and vegetables and put them in a bowl.
2. Put oil in the wok, add chopped green onion and stir fry.
3. Add chicken leg meat, pour chicken soup, add appropriate amount of salt and pepper to taste, cook for about 10 minutes, and put it in a bowl of 1.
Practice 4,
material
Ingredients: chicken legs (2), mushrooms (3), carrots (1), shallots (1), ginger (thumb-sized pieces), and dried noodles (one person).
Seasoning: 1. Dry red pepper (2 pieces), red pepper (12- 15 pieces), star anise (half a piece) 2. Light soy sauce (1 tablespoon), cooking wine (half a tablespoon), salt (1 teaspoon), etc.
The seasoning of the above materials is for one person (the amount of adult boys).
working methods
1. Rinse 3 dried mushrooms with about 500ml clean warm water for at least half an hour. Then take out the mushrooms and cut the back with a knife to make the word "rice" 2/3 thick. Don't cut it off. Precipitate the water for soaking mushrooms, and don't pour it out! Take the supernatant for later use.
2. Take a small pot, add 600-700 ml of water and boil.
3. While boiling water, remove the meat from the chicken leg, cut it into 2cm square dices, and taste it with 2 yards of seasoning (that is, mix seasoning 2 evenly and then add it to the diced chicken). Chicken leg bones for use. Peel ginger and cut it into thin slices.
4. After the water boils, remove the chicken leg bones and add 3-5 slices of ginger. After the water is boiled again, turn to low heat (that is, the minimum firepower to keep bubbles on the water surface), skim the blood foam with a colander, cover it and continue to cook on low heat. By the way, personally, I don't like to boil meat and other foods first, so as to remove the blood foam, because I think the meat treated in this way is not original, and the level of broth is not strong enough, so I can skim the blood foam several times with a colander.
5. Treat other materials when cooking soup: cut the bottom of Chinese cabbage into a cross shape, and carefully wash the sediment in the gap with clear water; Peel carrots and cut them into filaments; Half of the shallots are cut into 2cm long shallots, and the other half are cut into chopped green onions.
6. Cook the broth for 30-40 minutes, and the color is a little milky white, so you can start the formal steps: stir-fry ginger-a wok, put 2 tablespoons of oil on medium heat, and when the oil temperature rises slightly, add ginger slices and start stir-frying. It is important to stir-fry ginger patiently and slowly. Skipping this step will greatly reduce the taste of the finished product.
7. When the edges of the ginger slices start to turn a little brown, put the ginger slices aside, turn to a big fire, and fry the shredded carrots, which is equivalent to frying the shredded carrots at high temperature. When the edge of shredded carrot turns white and the color of oil turns red, it means that carotene has come out. This is, take out the shredded carrots and put them aside. If you feel trouble, you can also leave out carrots, but I like to use carrots as side dishes, which are more diversified in nutrition. )
8. Add pepper and dried pepper until the color of pepper darkens. Take pepper and pepper out with a colander, throw them away, and take only their flavor.
9. Add chicken pieces and stir fry quickly. After the color of the chicken pieces changes, pour the water soaked in mushrooms into the pot. After the fire boils, add the broth made of chicken leg bones. Then switch to medium heat, add 2 teaspoons of salt, add mushrooms and star anise, cover and simmer for 20-30 minutes.
10. Turn the heat, put in the vermicelli, and stir the vermicelli with chopsticks for 4-5 minutes (some vermicelli are even shorter). Pick up a noodle. If the white part inside is 5 or 6 points, add cabbage and shallots. When the color of cabbage turns dark, turn off the heat.
1 1. First scoop up the noodles below, then add vegetables, mushrooms and diced chicken in turn, put the shredded carrots that have been oiled before into the soup, take them out again, pour the soup, sprinkle with chopped green onion and sprinkle some black pepper on the diced chicken, and you're done!