Stewed black-bone chicken with mushrooms and yam (stewed black-bone chicken with yam) Raw materials:

Black-bone chicken 1 ginger 2 pieces,

A section of yam, a few mushrooms, a handful of medlar 1 peanuts and a few red dates.

Exercise:

1, eviscerate black-bone chicken, wash and dry, and ginger slices for later use.

2. Soak dried mushrooms in water for later use.

3. Wash, peel and cut the yam for later use.

4. Pour enough water into the casserole, add the black-bone chicken, boil it, and skim off the floating foam.

5. Add other materials and simmer 1.5 hours. Add some salt to taste before eating. Tip:

It's best to drink soup in a crock or casserole, ceramic pot and stainless steel pot, and the inner wall is white.

But don't use inferior casserole, because the enamel inside contains lead, which is easy to dissolve when cooking acidic food and harmful to people's health.

In addition, containers made of aluminum, iron, tin and other materials are not suitable for holding soup.

After washing the casserole or casserole bought for the first time, add a small amount of rice and water to make rice soup, and then put the rice soup in the pot for the night, so as to prevent cracking.

In the process of making soup, don't touch the inner wall or the bottom of the pot with a spoon, which will easily cause the casserole to burst. Don't let the crock or casserole be washed directly when it is very hot.

Cold water. After use, be sure to wait for it to cool naturally before cleaning.

Don't put the freshly cooked casserole directly on the cold floor tile or kitchen stone table, because the hot pot will explode when it is cold. It is best to put it at the bottom with a pot pad. Stewed black-bone chicken with mushrooms and medlar as raw materials:

One black-bone chicken, one mushroom, a little medlar, 20g pepper, 0/5 onion/kloc-root, 3 pieces of ginger and 3 slices.

Exercise:

1) Remove viscera, head, buttocks and claws from black-bone chicken, then wash it and control water for later use. Wash the medlar for later use. Slice onion and ginger.

2) Soak the dried shiitake mushrooms in water, and then filter the soaked water for later use.

3) Pour enough water into the casserole, add the black-bone chicken, boil it, and skim off the floating foam.

4) Pour the water soaked with mushrooms into a casserole, then add mushrooms, medlar, pepper, onion and ginger slices, and simmer for 1.5 hours. Add some salt to taste before eating. The practice of white radish black-bone chicken pot (nourishing qi and blood) takes half black-bone chicken as the main material

Accessories: 2 white radishes, ginger 1 tablet. Practice drawing: 1. Sliced ginger, sliced white radish (not too thin, about 5 mm thick) or hob block;

Figure 2. Put a proper amount of oil in the pot, add black-bone chicken pieces and stir-fry for about 3 minutes;

Figure 3.4. Put the fried chicken, radish and ginger slices into the pot, add boiling water, submerge the eaten materials and cook for 3 hours. Season with salt when serving.

Explain that the first stew is clear stew, and the second is our traditional stew in Hubei, which is to stir-fry the ingredients for a few minutes before simmering the soup; You can choose according to your own habits. Preparation of raw materials of black-bone chicken kelp papaya soup

1 silky fowl, 1 papaya, 1 kelp, 1 codonopsis pilosula. condiment

Appropriate amount of salt and a small amount of chicken essence.

working methods

Figure 1: dried kelp bubble.

Figure 2: Cut the black-bone chicken into pieces, boil it in a cold water pot, and pour out the blood.

Figure 3: Put the black-bone chicken into a casserole, pour in hot water and codonopsis pilosula, and bring to a boil.

Figure 4: Papaya peeled and cut into pieces.

Figure 5: Add papaya pieces when cooking for about 1 hour.

Fig. 6: add kelp and continue stewing for about 1 hour, then add salt and chicken essence when drinking. Experience and feelings

When blood cook the meat is used, it should be boiled in cold water to prevent the blood from being locked and not released when it is suddenly heated. Heat the water when changing the water again, because the cooked meat is hot, adding cold water will make the meat tight and affect the taste! Put soup salt in the later stage to prevent the meat from becoming firewood and becoming tight! Recipe: stewed black-bone chicken with Polygonum multiflorum and Lycium barbarum.

Raw materials: 8 grams of Polygonum Multiflori Radix, 350 grams of black-bone chicken, 50 grams of lean meat, water1000g, ginger10g.

Seasoning: salt 5g, chicken essence 3g, sugar1g.

manufacture

1. Chop the black-bone chicken and blanch it to make it clean. Wash Polygonum multiflorum Thunb. Dice the lean meat and blanch it. Slice ginger for later use.

2. Put the clean pot on the fire, add water, ginger slices, Polygonum Multiflori Radix, black-bone chicken and lean meat, boil over high fire and simmer for 40 minutes.

efficacy

Polygonum multiflorum Thunb can tonify liver and kidney, nourish essence and blood, and has a certain dietotherapy effect on deficiency of yin and blood, premature gray hair and nocturnal emission. Black-bone chicken is rich in nutrition and has considerable effects of nourishing blood and enriching blood.

Skills of love

The general population can eat it. Practice of Wuji Jujube Soup (Buxue Soup) Materials: Half a fresh Wuji and several jujubes.

Seasoning: salt

Exercise:

1, first clean the black-bone chicken and gut it;

2. First blanch the black-bone chicken with cold water, skim the blood foam, take out the black-bone chicken, cut the black-bone chicken into large pieces that can be put into a steaming bowl, and filter the boiling water into the bowl without impurities; I didn't cut it, I just broke my chicken feet.

3, stainless steel pot put enough water, put it in a steaming rack, put the bowl in, cover the lid, boil over high fire, and steam over low fire 1 hour;

4. Add the washed red dates, continue steaming for one hour, and adjust the salty taste before eating.