Black chicken soup is black whether it is powder or soup. Also consider adding other colored ingredients, such as soy sauce, Radix Rehmanniae Preparata, Rhizoma Polygonati, etc. If this common medicinal material is added to stew, it is the most common one in chicken soup. Jujube is rich in sugar. Adding jujube to chicken soup not only makes the soup sweeter, but also contains more kinds of ingredients, which may also lead to the black color of the soup. Don't stew the ingredients for too long, otherwise the nutrition of black-bone chicken will be lost.
Usually it takes about two hours to cook, so that the nutrients of the ingredients can be maintained or infiltrated into the soup, and the nutrients will not be lost too much, so it is appropriate to cook for two hours. But chicken soup without white water is easy to turn black and has a fishy smell. Because the chicken's blood is not cooked, the water can't be discharged, so they are heated together in the soup. Boiling blood directly into the soup will turn into black blood foam, which will cause the color of the soup to turn black together with the color of the soup. Drinking hot soup with black-bone chicken soup can not only replenish water, but also replenish calories. The ingredients of food are blended into the soup.
Drinking soup can usually replenish a lot of nutrients to the body. There are many soups suitable for autumn and winter, such as chicken soup, bone soup, fish soup and mutton soup. This is not necessarily black, because black chicken soup is not stewed chicken, but black chicken soup. Black-bone chicken itself is not black, so it is called black-bone chicken, but the soup is not necessarily black, and there is no practice of old mother chrysanthemum chicken soup. 1 Prepare materials, wash chicken, and wash Chinese medicine with clear water; 2 Put the chicken in a cold water pot that can soak the chicken, add three slices of ginger, boil over high fire, and take out the chicken and wash it.