Chicken soup has always been famous for its nutrition and delicious taste. In order to improve their health, it is suggested to add mushrooms, codonopsis pilosula and astragalus. Lentinus edodes contains an ingredient called lentinan, which can improve immunity. Astragalus membranaceus and Codonopsis pilosula, two well-known nourishing traditional Chinese medicines, are also polysaccharides, which are called Astragalus membranaceus polysaccharide and Codonopsis pilosula polysaccharide respectively, and can promote human immune function.
Therefore, the compatibility of mushrooms with Astragalus membranaceus and Codonopsis pilosula and the stew with nourishing chicken can improve the immunity better. Generally, 1 hen, codonopsis pilosula 25g, dried shiitake mushroom 50g, and astragalus membranaceus 15g can be added.
You'd better add coix seed to chicken soup. Coix seed is slightly cold and not suitable for porridge or eating alone, but it is a good choice to cook soup with chicken, which has the effect of warming and nourishing, and can also play the role of invigorating spleen and tonifying deficiency. Put a few red dates into it before stewing, and then stew it with codonopsis pilosula, the taste will be softer.
Drinking ginseng chicken soup in autumn and winter is a popular nourishing method in China. Ginseng can enhance human immunity and reduce the chance of catching a cold in autumn and winter. Lemon juice can make the flavor of classic chicken soup more unique, and at the same time increase the intake of extra vitamin C.
Adding red pepper to chicken soup not only increases the freshness and spicy taste, but also is beneficial to health. Capsaicin in pepper has antibacterial effect, which helps to relieve nasal congestion symptoms such as headache.
Stewed chicken soup, you can throw a few hawthorn into it, and the cooked chicken is more crisp and rotten, and it can also play the role of digestion and accumulation. Moreover, the organic acids in hawthorn can ensure that vitamin C will not be destroyed when heated. Is it killing two birds with one stone? However, hawthorn should not be taken at the same time with tonic drugs such as ginseng, nor should it be eaten in excess.
Yam is a good product for tonifying lung, while chicken is a bird with very rich nutritional value. Putting them together to make soup is especially good for moistening lung and dryness. You can also cook chicken soup with yam in autumn.
Teach you to make chicken soup more delicious
1, do it after the chicken is frozen: if you buy chilled chicken, put the chicken in the freezer of the refrigerator for 3-4 hours and drain the acid. Because animals have just been slaughtered, many toxins will be released in their bodies, and the freezing process is also a sterilization process.
2. Parts to be removed: Some parts of chicken directly affect the taste and color of chicken soup and must be removed before cooking. Like toenails on chicken feet. A large number of bacteria remain under the nails, which is not conducive to the hygiene of chicken soup. And remove the chicken's internal organs and chicken's ass.
3. Soak in Taomi water: First, soak the clean chicken in Taomi water for more than ten minutes, which will make the chicken more tender.
4, first blanch and then ice: blanch the chicken in advance, put it in the pot and blanch it with cold water. After the water is boiled, skim off the floating foam, which not only removes the raw smell, but also makes the soup much clearer. After blanching, soak in cold water for a while, so as to make the chicken more compact, and the meat will not be loose during the soup making process, so as to avoid the generation of residues.
5, cold water pot: let the chicken slowly release nutrition and fragrance with the increase of water temperature.
6, the second foam: pour the chicken's water, take another pot of cold water, boil and remove the remaining foam, so that the chicken soup will be clearer. Then put it in a sealed container and simmer slowly with low fire. Don't open the lid half-way, so as not to volatilize the aroma.
7. Finally add salt: add salt 5 minutes before turning off the fire. Putting salt too early will solidify the protein of chicken, which is not easy to be soft and rotten, and the aroma is not easy to boil out.