Red mushroom chicken soup(yue zi cai hong gu ji tang )

Red mushroom chicken soup

Introduction:

"Red mushroom is a specialty of Fujian Province. My husband told me that women in their hometown must drink red mushroom chicken soup as long as they have children. If they don't drink this soup, they won't be in confinement. Ha ha. When I was in love with my husband, he stewed this soup for me for the first time in order to be courteous. I don't know what it feels like, but I don't think I've tasted it in my life. Later, I got married and went back to my mother-in-law's home for the first year of the lunar new year. My mother-in-law prepared a lot of red mushrooms she picked in the mountains. It was said that the red mushrooms they picked were the best. A kilo of dried red mushrooms would cost 700 yuan to buy from farmers. The market price was unknown. My mother-in-law was reluctant to sell them and brought us all the red mushrooms she picked up this year to Shanghai. No, I'll use this to make soup. It's really fresh. My husband's colleagues once made a classic joke. They used red mushrooms to fry and eat, but it turned out to be like eating wood chips. They also said that the red mushrooms were delicious and had no taste at all. Ha ha, red mushrooms are only suitable for stewing soup or porridge. Red mushroom meat itself is firewood, and it doesn't taste good to eat alone, but the stewed soup is very fresh. Don't fry and eat it, comrades, remember. Let's popularize the knowledge of red mushroom. Red mushroom has unique flavor and refreshing fragrance. It is more delicious than any mushroom, and contains many kinds of amino acids, which are essential for human beings. It has the functions of Nourishing Yin, tonifying kidney, moistening lung, promoting blood circulation, strengthening brain and nourishing face. It can be used frequently to strengthen body and prolong life. At the same time, it contains polysaccharide anticancer substances, which is conducive to blood circulation, reduce blood cholesterol, inhibit cancer cell metastasis, and has certain curative effect on the treatment of acute myelooptic neuropathy. It can treat lumbago, numbness of hands and feet, discomfort of muscles and bones, convulsions of limbs, tonifying blood, nourishing Yin, cooling and detoxification, and treat anemia, edema, malnutrition and maternal bleeding. It can also increase the body's immunity and anti-cancer. It can make people's skin delicate, energetic and prolong their life. During the Ming and Qing Dynasties, before the Mid Autumn Festival, the local government sent people to escort a batch of red mushrooms to Kyoto to pay tribute. The hyphae of Russula edodes can't be separated, so it can't be cultivated artificially so far. Its stem is different from other mushrooms, not only not brittle, but also hard with toughness. When picking, the bamboo stick or other tools for cutting mushrooms should be inserted into the bottom layer to pry it up. In order to avoid poisoning, fresh mushrooms should be cooked with rice grains at the same time. If the rice grains are blue, the mushrooms are poisonous and should not be eaten. In the south of Fujian Province, when women give birth, they must eat red mushroom to supplement nutrition; it is very popular in Guangzhou, Hong Kong and Southeast Asian countries. According to the compendium of materia medica: "red mushroom taste clear, warm, appetizer, antidiarrheal, detoxification, tonic, often take the longevity also.". It can be seen that red mushroom was eaten by predecessors as early as Ming Dynasty. Russula edodes has the functions of spleen, liver, blood, stomach and kidney. When the taste of the local population is not good, red mushrooms are often used to reconcile the appetite; children's diarrhea can be stopped by stewing red mushroom buds soup; women eat red mushrooms to nourish and keep fit. So red mushroom is also known as "southern red ginseng". Local stewed chicken, stewed duck, stewed egg, stewed pork tripe, stewed pork chop, etc. with some red mushrooms, not only make its color eye-catching, but also make the soup sweet and delicious. Because red mushroom is not only the natural monosodium glutamate, but also the unique natural pigment, it has become a valuable dish and gift for banquets and gifts, and is sold well at home and abroad. Red mushroom has a unique growth environment. The local proverb says: "there is no seed, no flower in four seasons, the tenderer the better to eat, the older the more dregs." The characteristics of Russula edodes were summarized. Since ancient times, it has neither flower nor seed. It grows naturally every year and grows in the climate of high temperature and humidity. It grows in a more unique region, only growing on the fertile soil under the dense basswood trees. Although it has no flowers and no seeds, it has its ancestral place and grows vigorously on this native land every year. Year after year, the people still go back to the old mushroom hole to pick mushrooms. For the real red mushroom, the front of the cap is dark red, the center is dark red, and there are horizontal wrinkles. The pleats on the back of the cap are fine and uniform, light gray blue, and the mushroom feet are short and round, not hollow. The red mushroom with full open leaf cap and broken leaf cap is going to be out of date, but the soup tastes good, and the mushroom without umbrella has no residue. The red mushroom with half open leaf cover, such as ringing bell on a bicycle, belongs to the first-class red mushroom, with delicate fragrance and delicious taste. It has unique advantages to add a few to a pot of vegetables. The bud of red mushroom is not ripe, but it is sweet and tender. Red mushrooms are easy to preserve. After being dried in the sun, they are placed in a well ventilated and dry room. Not only do they not deteriorate for a long time, they also emit bursts of fragrance, making people relaxed and happy. "

Production steps:

Step 1: wash the chicken and cut it into two pieces

Step 2: put it in boiling water for a while

Step 3: put the local chicken into the pressure cooker, add ginger slices, and then add water to make the chicken (this is for cooking after boiling some soup, so I put more water. In fact, the best water is the chicken, and the chicken soup is the thickest.)

Step 4: press the pressure cooker for 20 minutes, scoop out part of the chicken soup and the oil on the soup noodles, and make the broth

Step 5: when making chicken soup, prepare red mushroom, cut off the peduncle with scissors, and rinse the surface of red mushroom with water

Step 6: the chicken soup is yellow

Step 7: after scooping out the soup, put in the washed red mushroom, cover and press for one minute, then keep warm for a while

Step 8: This is a stewed red mushroom chicken soup. The redder the soup, the shorter the pressing time and the fresher the taste. Add some salt before drinking

Materials required:

Native chicken: 1

Red mushroom: 10

Ginger slices: appropriate amount

Salt: right amount

Note: 1, do not use blisters when washing red mushrooms, otherwise all red bubbles out, nutrition is gone. 2. It's not suitable to cook the soup for too long. Generally, when you stew in a casserole, when the chicken soup is ready, you can put it down ten minutes in advance. I'm using a pressure cooker, but I haven't mastered the time, so the color is not so red.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Yue Zi Cai Hong Gu Ji Tang