Question 2: What seasoning is used for chicken stew? Stewed chicken should be seasoned with onion, ginger, jujube, medlar and cooking wine.
Ingredients: 1 chicken.
Seasoning: onion 1 piece, ginger 2 pieces, jujube 5 pieces, medlar 15g, cooking wine 1 tablespoon, aniseed 1 piece, and salt 2 tablespoons.
working methods
1. Wash the chicken first, cut it into small pieces and blanch it in hot water.
2. Add onion and ginger to the chicken nuggets, marinate them in cooking wine, put them in a casserole, pour in clear water, pour in aniseed, jujube and medlar, and bring to a boil.
3, turn to a small fire, stew until the meat is cooked and rotten, and finally put some salt to stew for a while.
Question 3: What seasoning should be put in the stewed chicken? Personally, the less seasoning, the better. If it is a domestic grass chicken, just wash the chicken pieces, put them into the pot, add enough water, add a few slices of ginger, add yellow wine and salt after boiling, and simmer until cooked. The more seasonings, the easier it is to cover up the original flavor of chicken soup.
Question 4: What seasoning is used for chicken stew? Hello, here are different ways to stew chicken and the seasonings you need.
1, stewed black-bone chicken soup stewed black-bone chicken soup ingredients: black-bone chicken 1 root chives and 2 ginger 1 small pieces of ingredients: 2 teaspoons of cooking wine and 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate 1 teaspoons of production process: 1, black-bone chicken is slaughtered and washed, and blanched in boiling water to remove blood. 2. Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil it with strong fire, then simmer for 2 hours, and add refined salt and monosodium glutamate.
2. Ganoderma lucidum chicken soup
Ingredients: 30g of Ganoderma lucidum and 20g of yam. , Lycium barbarum 10g, longan pulp 15g, dried tangerine peel 1/4, a little pitted red dates, Siraitia grosvenorii 1/4 and chicken 1. Production method: 1. Peel and wash the chicken, and drain. 2. soak the dried tangerine peel to remove the pulp. 3. Put a proper amount of water into the pot, add chicken and other materials after the water boils, cook for 1 hour for 45 minutes, and put it into the longan meat pot 15 minutes to taste and drink. Features: Enhance immunity, regulate secretion and prevent aging. Tip: Ganoderma lucidum does not need to be washed, it will wash off the spore powder on the surface. Other medicinal materials can be washed with water.
3. Wuji Baifeng Decoction
Ingredients: black-bone chicken (slaughtered) Accessories: Lycium barbarum seasoning: onion, ginger, chicken essence, salt and vinegar. Practice: Put the black-bone chicken in a pressure cooker, add a proper amount of water such as onion, ginger, salt, medlar, chicken essence and vinegar, adjust the pressure cooker to the chicken stall, keep the pressure for 15 minutes, and sprinkle a little parsley after taking it out. Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value.
4. Wuji Tianma Decoction
Ingredients: black-bone chicken (slaughtered clean) Accessories: Gastrodia elata seasoning: ginger, salt characteristics: Black-bone chicken Tianma soup has great nutritional value and is a "secret recipe" for folk nourishing. Gastrodia elata can cure dizziness, stroke, hemiplegia, nourish and treat diseases, and have the best of both worlds.
Ingredients: 200g black-bone chicken breast, one green pepper, one carrot, one white radish and one egg. Practice: 1, chicken shredded (cut along the grain), green pepper and red and white radish shredded separately. 2. Add salt, eggs, cooking wine and wet starch to shredded chicken, and slide into the oil pan to break. 3, wok fire, pour a little oil, add shredded ginger, add shredded green pepper and radish, stir fry, add salt and monosodium glutamate, add a little water, thicken, add oil, and pour shredded chicken into a spoon.
Nourish three-piece poultry
5. Colorful shredded black-bone chicken
Ingredients: Black-bone chicken, pigeon quail, a little Lycium barbarum, and six pieces of fragrant shavings. Practice: 1, black-bone chicken, squab and quail were slaughtered and washed respectively. After adding ginger slices, cooking wine sticks and whole ginger for a while, take quail out of the pigeon mouth and stuff it into the pigeon, and then stuff the pigeon into the black-bone chicken from the pigeon mouth. 2. Take a saucepan, put the black-bone chicken into it, add clear water, add ginger slices, onion knots, medlar, fragrant shavings, refined salt, monosodium glutamate, white sugar and a little oil, steam in a cage for two hours, take it out, pick out ginger slices and onion knots, and adjust the taste.
6. Wuwei Wuji Buxue Decoction
Ingredients: a black-bone chicken, angelica sinensis, radix rehmanniae preparata, radix paeoniae rubra, rhizoma anemarrhenae and cortex lycii each 15g, and appropriate amount of onion, ginger, salt and monosodium glutamate. Practice: 1, black-bone chicken washed, five herbs washed and sliced, wrapped in a single gauze for later use. 2. Put the medicine into the chicken's stomach, tie it tightly, put it in a pot, add 1500 ml water, and steam it in a cage for 2 hours. Take out the medicinal materials, add seasoning and steam again 10 minute.
Braised turtle skirt with black chicken
Ingredients: dried turtle skirt 200g, black-bone chicken1000g. Ingredients: 50g of auricularia auricula and 5g of shredded ham. Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, onion, ginger, starch, sugar, soy sauce, chicken oil, crude oil and broth. Practice: 1. After the turtle skirt is finished, wash it and take it out. Heat the pan, put oil in it, saute ginger and onion, cook cooking wine and add water. Boil, put the turtle skirt in the pot, simmer thoroughly, take it out, drain, shred and soak in water. Slaughter black-bone chicken, remove hair and viscera, wash it, then put it in a baking pan, add onion, ginger, cooking wine, salt, monosodium glutamate and broth, put it in a cage, steam for 1.5 hours, take it out, let it cool, take it out, shred it, and filter the original soup. 2. Add shredded fungus, shredded turtle skirt and shredded chicken to the pot, and add the original soup, monosodium glutamate, salt, pepper, sugar and soy sauce. When the soup is golden brown, thicken it with water starch, add chicken oil, put it in a bowl and sprinkle with shredded ham. Efficacy: powerfully nourish ... >>
Question 5: What seasoning does chicken soup need and how to stew it?
Many people may think that it is better to simply cook chicken soup. Just boil the chicken in a water pot, add some seasoning and salt. As we all know, cooking chicken soup is very particular. If some steps are reversed or wrong, the cooked chicken soup is often tasteless and will lose some nutrients. Pay attention to the following points when cooking chicken soup:
(1) Kill live chickens and eat frozen ones.
Needless to say, buying live chickens is mainly to ensure the delicious meat. However, after the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be thawed and boiled. Doing so is the same as discharging sour meat. When an animal is suddenly killed, it will naturally release a variety of toxins; And the temperature of the freshly slaughtered chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from "stiff stage" to "mature stage". This kind of chicken is the best, and the soup will be more delicious.
(2) the necessary flying step
Nutrition research shows that any meat should be boiled with boiling water before stewing soup, which can not only remove the raw smell, but also be a process of thoroughly cleaning the meat, which can make the stewing soup cool but not turbid, fresh and fragrant without peculiar smell. This process is called flying water.
Flying water is also skillful. If it is cold water cook the meat, the nutrition of meat will be seriously lost from cold water to boiling. It's best to put the pot in warm water and cook it for seven or eight minutes. In the process of cooking, turn the meat pieces at the right time. Of course, you can also use boiling water and cook for three to five minutes.
(3) At the beginning of stewing, the water is hot.
When the flying water is over, wash the meat with cold water immediately, and then put the pot in the stew. Because stew soup is best cooked in cold water, with the gradual increase of water temperature, the raw materials will fully release nutrition, and the raw materials with the same temperature as water will cook better.
(4) Controlling the heat-the key to stew.
The main purpose of stewing soup is to drink its soup and then eat its meat, so we don't advocate stewing soup in a pressure cooker, because the nutrients need to be heated slowly with a small fire for a long time, and the stewing time in a pressure cooker is short, which can't achieve the ideal effect. Therefore, the chicken soup should be cooked in a casserole, boiled over high heat 10 minutes and then turned to low heat. The degree of boiling should be controlled in a seemingly boiling state, because the casserole has a strong heat preservation function. If you turn off the fire after completely boiling, the subsequent boiling will cause losses to the "freshness" of the soup.
In the process of boiling soup, try not to uncover it. Uncovering it is easy to "run out of breath", so that the soup loses its original taste.
(5) Seasoning knowledge
Pay attention to the order of seasoning when cooking chicken soup, otherwise the chicken soup will be much inferior.
Some people like to put all the seasonings in chicken soup from the beginning, which is unscientific. Because when making chicken soup, if the salt is added too early, the protein in the chicken will solidify, and the nutrition and delicacy of the soup will be greatly reduced, which will easily lead to the result that the soup is light and the meat is not rotten.
So, when can I put the seasoning? When the soup is to be cooked, put salt and other condiments. Don't stir after adding salt, it will leave a salty taste. After adding salt, turn the fire to 10 minutes, and don't uncover it halfway, so the chicken soup will have a stronger flavor.
Edit this paragraph
Primary school asked about stewed chicken soup.
Stewed chicken soup is learned! How to stew well, come and learn.
1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken, boil it with strong fire and wash it immediately (be sure to cook it with cold water so that there will be no nasty blood stains on the stewed noodle soup).
2. Put the washed chicken in a pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (only 4 or 5 pieces are enough, but too much soup will turn sour) and 3 pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.
3. After steam is injected into the pressure cooker, change the pressure to medium heat for 5 minutes, then change the pressure to low heat 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease.
4. After steaming, open the lid, pick out ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it.
5. If it is stewed in an ordinary soup pot, add more water, not water in the middle, otherwise the soup will not be mellow; Stew on high fire for 10 minute, then simmer on low fire for 1 hour (take tender chickens as an example, the time for stewing old hens should be doubled), and season.
......& gt& gt
Question 6: How to stew chicken soup with old hen? What seasoning do you want in it? First, add a proper amount of water to the pot, add the chopped chicken pieces, and take out the chicken immediately after the fire boils (be sure to put it in cold water, so that there will be no nasty blood stains on the stewed noodle soup);
2. Put the washed chicken in a pressure cooker, add 2 pieces of thick ginger and 2 pieces of onion, add a little cooking wine (Shaoxing yellow wine is said to be the best), add 8- 10 pieces of washed Lycium barbarum, 4-5 pieces of red dates and 3 pieces of longan meat, add a little salt, add water until the chicken is less than one inch, cover the lid and valve, and put it on the stove to boil;
3. After steam is injected into the pressure cooker, change the pressure to medium fire for 5 minutes, then change the pressure to low fire 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease;
4. After steaming, open the lid, take out ginger and onion, add proper amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it! ! !
5. Precautions: You must remove the chicken oil before stewing the soup, otherwise it will be very greasy. A pregnant woman in a TV program introduced a very unique method: drinking through a straw can stop the oil floating on the noodle soup. .
Question 7: Hello, the following are the different ways to stew chicken soup and the seasonings you need. 1, stewed black-bone chicken soup stewed black-bone chicken soup ingredients: black-bone chicken 1 root chives and 2 ginger 1 small pieces of ingredients: 2 teaspoons of cooking wine and 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate 1 teaspoons of production process: 1, black-bone chicken is slaughtered and washed, and blanched in boiling water to remove blood. 2. Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil it with strong fire, then simmer for 2 hours, and add refined salt and monosodium glutamate. 2. Ganoderma lucidum chicken soup materials: Ganoderma lucidum 30g, yam 20g. , Lycium barbarum 10g, longan pulp 15g, dried tangerine peel 1/4 pieces, a number of red dates with stones removed, Siraitia grosvenorii 1/4 pieces and chicken 1 piece. 2. soak the dried tangerine peel to remove the pulp. 3. Put a proper amount of water into the pot, add chicken and other materials after the water boils, cook for 1 hour for 45 minutes, and put it into the longan meat pot 15 minutes to taste and drink. Features: Enhance immunity, regulate secretion and prevent aging. Tip: Ganoderma lucidum does not need to be washed, it will wash off the spore powder on the surface. Other medicinal materials can be washed with water. 3. Wuji Baifeng Decoction Ingredients: Wuji (slaughtered) Accessories: Lycium barbarum seasoning: onion, ginger, chicken essence, salt and vinegar Practice: Put Wuji into the pot of pressure cooker, add appropriate amount of water such as onion, ginger, salt, Lycium barbarum, chicken essence and vinegar, adjust the pressure cooker to chicken stall, keep the pressure for 15 minutes, and sprinkle a little after taking it out. Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value. 4. Wuji Tianma Soup Ingredients: Wuji (slaughtered clean) Accessories: Tianma Seasoning: Ginger, salt Features: Wuji Tianma Soup has great nutritional value and is a "secret recipe" for folk nourishing. Gastrodia elata can cure dizziness, stroke, hemiplegia, nourish and treat diseases, and have the best of both worlds. Ingredients: 200g black-bone chicken breast, one green pepper, one carrot, one white radish and one egg. Practice: 1, chicken shredded (cut along the grain), green pepper and red and white radish shredded separately. 2. Add salt, eggs, cooking wine and wet starch to shredded chicken, and slide into the oil pan to break. 3, wok fire, pour a little oil, add shredded ginger, add shredded green pepper and radish, stir fry, add salt and monosodium glutamate, add a little water, thicken, add oil, and pour shredded chicken into a spoon. Three sets of poultry supplements, colorful shredded black-bone chicken raw materials: black-bone chicken, squab, quail, a little medlar, and six pieces of fragrant shavings. Practice: 1, black-bone chicken, squab and quail were slaughtered and washed respectively. After adding ginger slices, cooking wine sticks and whole ginger for a while, take quail out of the pigeon mouth and stuff it into the pigeon, and then stuff the pigeon into the black-bone chicken from the pigeon mouth. 2. Take a saucepan, put the black-bone chicken into it, add water, add ginger slices, onion knots, medlar, fragrant shavings, refined salt, monosodium glutamate, white sugar and a little oil, steam in a cage for two hours, take it out, pick out the ginger slices and onion knots, and adjust the taste. 6. Ingredients of Wuwei Wuji Buxue Decoction: Wuji 1 piece, 65 and 438+05g of Radix Angelicae Sinensis, Radix Rehmanniae Preparata, Radix Paeoniae Rubra, Rhizoma Anemarrhenae and Cortex Lycii, and appropriate amounts of onion, ginger, salt and monosodium glutamate. Practice: 1, black-bone chicken washed, five herbs washed and sliced, wrapped in a single gauze for later use. 2. Put the medicine into the chicken's stomach, tie it tightly, put it in a pot, add 1500 ml water, and steam it in a cage for 2 hours. Take out the medicinal materials, add seasoning and steam again 10 minute. Ingredients: dried turtle skirt 200g, black-bone chicken1000g. Ingredients: 50g of auricularia auricula and 5g of shredded ham. Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, onion, ginger, starch, sugar, soy sauce, chicken oil, crude oil and broth. Practice: 1. After the turtle skirt is finished, wash it and take it out. Heat the pan, put oil in it, saute ginger and onion, cook cooking wine and add water. Boil, put the turtle skirt in the pot, simmer thoroughly, take it out, drain, shred and soak in water. Slaughter black-bone chicken, remove hair and viscera, wash it, then put it in a baking pan, add onion, ginger, cooking wine, salt, monosodium glutamate and broth, put it in a cage, steam for 1.5 hours, take it out, let it cool, take it out, shred it, and filter the original soup. 2. Add shredded fungus, shredded turtle skirt and shredded chicken to the pot, and add the original soup, monosodium glutamate, salt, pepper, sugar and soy sauce. When the soup is golden brown, thicken it with water starch, add chicken oil, put it in a bowl and sprinkle with shredded ham. Efficacy ... >>
Question 8: How to cook chicken soup? What should I put in it? Urgent need ... how to stew chicken soup
Many people may think that it is better to simply cook chicken soup. Just boil the chicken in a water pot, add some seasoning and salt. As we all know, cooking chicken soup is very particular. If some steps are reversed or wrong, the cooked chicken soup is often tasteless and will lose some nutrients. Pay attention to the following points when cooking chicken soup:
(1) Kill live chickens and eat frozen ones.
Needless to say, buying live chickens is mainly to ensure the delicious meat. However, after the fresh chicken is bought back, it should be frozen in the freezer for about 3 hours before it can be thawed and boiled. Doing so is the same as discharging sour meat. When an animal is suddenly killed, it will naturally release a variety of toxins; And the temperature of the freshly slaughtered chicken is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from "stiff stage" to "mature stage". This kind of chicken is the best, and the soup will be more delicious.
(2) the necessary flying step
Nutrition research shows that any meat should be boiled with boiling water before stewing soup, which can not only remove the raw smell, but also be a process of thoroughly cleaning the meat, which can make the stewing soup cool but not turbid, fresh and fragrant without peculiar smell. This process is called flying water.
Flying water is also skillful. If it is cold water cook the meat, the nutrition of meat will be seriously lost from cold water to boiling. It's best to put the pot in warm water and cook it for seven or eight minutes. In the process of cooking, turn the meat pieces at the right time. Of course, you can also use boiling water and cook for three to five minutes.
(3) At the beginning of stewing, the water is hot.
When the flying water is over, wash the meat with cold water immediately, and then put the pot in the stew. Because stew soup is best cooked in cold water, with the gradual increase of water temperature, the raw materials will fully release nutrition, and the raw materials with the same temperature as water will cook better.
(4) Controlling the heat-the key to stew.
The main purpose of stewing soup is to drink its soup and then eat its meat, so we don't advocate stewing soup in a pressure cooker, because the nutrients need to be heated slowly with a small fire for a long time, and the stewing time in a pressure cooker is short, which can't achieve the ideal effect. Therefore, the chicken soup should be cooked in a casserole, boiled over high heat 10 minutes and then turned to low heat. The degree of boiling should be controlled in a seemingly boiling state, because the casserole has a strong heat preservation function. If you turn off the fire after completely boiling, the subsequent boiling will cause losses to the "freshness" of the soup.
In the process of boiling soup, try not to uncover it. Uncovering it is easy to "run out of breath", so that the soup loses its original taste.
(5) Seasoning knowledge
Pay attention to the order of seasoning when cooking chicken soup, otherwise the chicken soup will be much inferior.
Some people like to put all the seasonings in chicken soup from the beginning, which is unscientific. Because when making chicken soup, if the salt is added too early, the protein in the chicken will solidify, and the nutrition and delicacy of the soup will be greatly reduced, which will easily lead to the result that the soup is light and the meat is not rotten.
So, when can I put the seasoning? When the soup is to be cooked, put salt and other condiments. Don't stir after adding salt, it will leave a salty taste. After adding salt, turn the fire to 10 minutes, and don't uncover it halfway, so the chicken soup will have a stronger flavor.
Edit this paragraph
Primary school asked about stewed chicken soup.
Stewed chicken soup is learned! How to stew well, come and learn.
1. First, add a proper amount of water to the pot and put the cut chicken pieces in. Water should not drown chicken. Take out the chicken, boil it with strong fire and wash it immediately (be sure to cook it with cold water so that there will be no nasty blood stains on the stewed noodle soup).
2. Put the washed chicken in a pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (preferably Shaoxing yellow wine), and add washed Lycium barbarum, Codonopsis pilosula, Angelica sinensis (only a small piece is enough), red dates (only 4 or 5 pieces are enough, but too much soup will turn sour) and 3 pieces of longan meat. If you are afraid of getting angry, you can remove angelica and add 5g.
3. After steam is injected into the pressure cooker, change the pressure to medium heat for 5 minutes, then change the pressure to low heat 10 minute (the soup can keep clear and not turbid), turn off the fire and wait for the pressure in the pressure cooker to decrease.
4. After steaming, open the lid, pick out ginger and onion, add appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of delicious chicken soup will be ready. Drink it.
5. If it is stewed in an ordinary soup pot, add more water, not water in the middle, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, such as stewed old hen ... >>
Question 9: What seasoning should be put in the stewed mutton soup? Mutton stew should be seasoned with onion, ginger and salt.
The practice of stewing mutton soup;
Stewed mutton soup
Ingredients: 400 grams of leg of lamb, 350 grams of bone, a small piece of sheep blood, and half a carrot.
Accessories: a large piece of ginger, half a onion, 3 grams of salt.
Production process:
1, mutton, sheep bones and sheep blood are soaked for a while, and the blood is removed.
2, ginger is patted loosely with a knife, and chopped green onion does not need to be cut.
3. Wash the mutton and sheep bones, put them in a casserole, add enough water and start stewing for 20 minutes. Mutton is stewed.
4. When the mutton is basically cooked, take it out and cut it into small pieces.
5. Put the cut mutton back into the casserole, add onion, ginger, carrot and sheep blood slices.
6, the fire for a while, simmer 1 hour or so. Put some salt and garlic slices before cooking 10 minute, and put salt when eating.
7, out of the pot. Put it in a bowl and serve.
Health-care effects: tonifying kidney and tendons, invigorating qi and deficiency, warming middle warmer, tonifying kidney and strengthening yang, promoting granulation, promoting blood circulation and removing blood stasis, relieving pain and bone fracture, enriching blood and stopping bleeding, removing blood stasis, strengthening spleen and stomach, resolving stagnation and improving eyesight, and removing toxic substances.
Nutritional value of stewed mutton soup;
1, mutton is warm and sweet. Meridian tropism spleen and kidney. Has the effects of invigorating qi, tonifying deficiency, warming middle warmer, tonifying kidney, strengthening yang and promoting granulation. It is suitable for stomach cold, nausea, vomiting, tracheitis, cough, fatigue, yang deficiency, tepid limbs, chills, backache, impotence and postpartum hypogalactia. Influenza, acute enteritis and hypertension are prohibited. Provide tonic for people with weak constitution.
2, sheep bones are sweet and warm. It has the effect of tonifying kidney and strengthening tendons. Indications: fatigue and emaciation, soreness of waist and knees, muscle contracture, white turbidity, stranguria, chronic diarrhea and dysentery. Can be used for treating thrombocytopenia, aplastic anemia, myalgia, asthenia, stranguria, chronic diarrhea, and chronic dysentery.
3. Sheep blood is salty, sweet and warm. Meridian tropism, liver meridian. Has the effects of promoting blood circulation, removing blood stasis, relieving pain, setting bones, enriching blood, stopping bleeding and removing blood stasis. Mainly used for dietotherapy of various internal bleeding and traumatic bleeding. It is mainly used for treating apoplexy, postpartum hemorrhage, postpartum blood stasis, retained placenta, traumatic hemorrhage, traumatic injury, fracture, muscle pain, hematemesis, epistaxis, hematemesis, hemoptysis, hematochezia, hematuria, metrorrhagia, menoxenia, dystocia, carbuncle and furuncle. Can solve potherb poisoning. It is forbidden for people with yin deficiency and blood heat, and should be used with caution.
4, carrots are sweet, flat, and belong to the kidney. Has the effects of invigorating spleen, regulating stomach, resolving food stagnation and improving eyesight.
5. Onions are warm and spicy. Return to lung meridian and stomach meridian. Has the effects of activating yang, promoting blood circulation, expelling parasites and toxic materials, sweating and relieving exterior syndrome. Suitable for common cold, fever, anhidrosis, headache, nasal congestion, cough with excessive phlegm, stomach cold, pregnant women and dandruff. No excessive sweating, spontaneous sweating and body odor. Features: A good product for relieving symptoms and sweating.
6, ginger is slightly warm and spicy. Spleen, lung and stomach enter meridian. It has the effects of sweating, relieving exterior syndrome, warming the lungs, relieving cough, and detoxicating. Suitable for colds, stomachaches, cold vomiting, food poisoning, carsickness and dysmenorrhea. Internal heat due to yin deficiency, hepatitis, diabetes and Sjogren's syndrome are contraindicated. Features: Good for both medicine and food.
7, salty and cold, salty. Meridian tropism: kidney, small intestine, stomach and large intestine. Has the effects of clearing away heat and toxic materials, cooling blood, moistening dryness, nourishing kidney, relaxing bowels and strengthening teeth. It is suitable for heatstroke, sweating and drinking, acute gastroenteritis, sore throat, oral inflammation, gingival bleeding, gastric acid deficiency, dry stool and habitual constipation. No edema, hypertension, cardiac insufficiency and nephropathy. Features are known as the king of all tastes.
Question 10: There are so many secret recipes for stewed chicken sauce, you can try them in turn! I hope I can help you!
1, stewed black-bone chicken soup stewed black-bone chicken soup ingredients: black-bone chicken 1 root chives and 2 ginger 1 small pieces of ingredients: 2 teaspoons of cooking wine and 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate 1 teaspoons of production process: 1, black-bone chicken is slaughtered and washed, and blanched in boiling water to remove blood. 2. Put the black-bone chicken, cooking wine, chives and ginger into a casserole, boil it with strong fire, then simmer for 2 hours, and add refined salt and monosodium glutamate.
2. Ganoderma lucidum chicken soup
Ingredients: 30g of Ganoderma lucidum and 20g of yam. , Lycium barbarum 10g, longan pulp 15g, dried tangerine peel 1/4, a little pitted red dates, Siraitia grosvenorii 1/4 and chicken 1. Production method: 1. Peel and wash the chicken, and drain. 2. soak the dried tangerine peel to remove the pulp. 3. Put a proper amount of water into the pot, add chicken and other materials after the water boils, cook for 1 hour for 45 minutes, and put it into the longan meat pot 15 minutes to taste and drink. Features: Enhance immunity, regulate secretion and prevent aging. Tip: Ganoderma lucidum does not need to be washed, it will wash off the spore powder on the surface. Other medicinal materials can be washed with water.
3. Wuji Baifeng Decoction
Ingredients: black-bone chicken (slaughtered) Accessories: Lycium barbarum seasoning: onion, ginger, chicken essence, salt and vinegar. Practice: Put the black-bone chicken in a pressure cooker, add a proper amount of water such as onion, ginger, salt, medlar, chicken essence and vinegar, adjust the pressure cooker to the chicken stall, keep the pressure for 15 minutes, and sprinkle a little parsley after taking it out. Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value.
4. Wuji Tianma Decoction
Ingredients: black-bone chicken (slaughtered clean) Accessories: Gastrodia elata seasoning: ginger, salt characteristics: Black-bone chicken Tianma soup has great nutritional value and is a "secret recipe" for folk nourishing. Gastrodia elata can cure dizziness, stroke, hemiplegia, nourish and treat diseases, and have the best of both worlds.
Ingredients: 200g black-bone chicken breast, one green pepper, one carrot, one white radish and one egg. Practice: 1, chicken shredded (cut along the grain), green pepper and red and white radish shredded separately. 2. Add salt, eggs, cooking wine and wet starch to shredded chicken, and slide into the oil pan to break. 3, wok fire, pour a little oil, add shredded ginger, add shredded green pepper and radish, stir fry, add salt and monosodium glutamate, add a little water, thicken, add oil, and pour shredded chicken into a spoon.
Nourish three-piece poultry
5. Colorful shredded black-bone chicken
Ingredients: Black-bone chicken, pigeon quail, a little Lycium barbarum, and six pieces of fragrant shavings. Practice: 1, black-bone chicken, squab and quail were slaughtered and washed respectively. After adding ginger slices, cooking wine sticks and whole ginger for a while, take quail out of the pigeon mouth and stuff it into the pigeon, and then stuff the pigeon into the black-bone chicken from the pigeon mouth. 2. Take a saucepan, put the black-bone chicken into it, add water, add ginger slices, onion knots, medlar, fragrant shavings, refined salt, monosodium glutamate, white sugar and a little oil, steam in a cage for two hours, take it out, pick out the ginger slices and onion knots, and adjust the taste.
6. Wuwei Wuji Buxue Decoction
Ingredients: a black-bone chicken, angelica sinensis, radix rehmanniae preparata, radix paeoniae rubra, rhizoma anemarrhenae and cortex lycii each 15g, and appropriate amount of onion, ginger, salt and monosodium glutamate. Practice: 1, black-bone chicken washed, five herbs washed and sliced, wrapped in a single gauze for later use. 2. Put the medicine into the chicken's stomach, tie it tightly, put it in a pot, add 1500 ml water, and steam it in a cage for 2 hours. Take out the medicinal materials, add seasoning and steam again 10 minute.
Braised turtle skirt with black chicken
Ingredients: dried turtle skirt 200g, black-bone chicken1000g. Ingredients: 50g of auricularia auricula and 5g of shredded ham. Seasoning: cooking wine, monosodium glutamate, refined salt, pepper, onion, ginger, starch, sugar, soy sauce, chicken oil, crude oil and broth. Practice: 1. After the turtle skirt is finished, wash it and take it out. Heat the pan, put oil in it, saute ginger and onion, cook cooking wine and add water. Boil, put the turtle skirt in the pot, simmer thoroughly, take it out, drain, shred and soak in water. Slaughter black-bone chicken, remove hair and viscera, wash it, then put it in a baking pan, add onion, ginger, cooking wine, salt, monosodium glutamate and broth, put it in a cage, steam for 1.5 hours, take it out, let it cool, take it out, shred it, and filter the original soup. 2. Add shredded fungus, shredded turtle skirt and shredded chicken to the pot, and add the original soup, monosodium glutamate, salt, pepper, sugar and soy sauce. When the soup is golden brown, thicken it with water starch, add chicken oil, put it in a bowl and sprinkle with shredded ham. Efficacy: nourishing and strong. It is suitable for patients with viscera yang deficiency, deficiency of fire or deficiency of liver and kidney, and women with irregular menstruation, amenorrhea and blood stasis.
7. Black-bone chicken soup with mushrooms
Ingredients: a black-bone chicken, mushrooms, cooking wine, salt and sugar, onions, garlic and ginger. Production method: 1. Wash the whole chicken, drain the water, blanch the chicken, and add ginger and onion. Baking fermented grains ... >>