Love black chicken soup(ai xin wu ji tang )

Love black chicken soup

Introduction:

Production steps:

Step 1: cut the black chicken into 4 pieces, blanch and wash the blood foam with warm water.

Step 2: wash other materials with warm water.

Step 3: put the boiled chicken pieces into the soup pot, bring to a boil, skim the remaining foam, and change to a low heat; put other materials in the pot, cook for about 2 hours, and finally add salt to taste, so that the soup can be filled with chicken essence.

Step 4: put it on the table.

Materials required:

Black chicken: one

Rhodiola: 10g

Huaishan: 15g

Ginger slices: right amount

Red dates: how many

How many pieces of longan

Note: the main component of salt is sodium chloride, and sodium chloride is used to solidify Dan Bai. Generally, fresh meat or fish contain abundant protein. If you put salt in early cooking, the protein will solidify. Especially when cooking meat, stewing meat and cooking meat soup, putting salt too early often makes the meat smaller, the meat hard, not easy to cook crisp, and tastes bad. It's the same with making spareribs soup. Meat soup, especially bone soup, such as spareribs, should be put into cold water first (don't use boiling water at the beginning). The cold water should be added enough at one time and heated slowly, so that the protein of meat can be fully dissolved in the soup, so that the taste of the soup will be more delicious. In addition, after boiling water, a little vinegar can be added to dissolve the phosphorus and calcium in the bone in the soup, which not only increases the nutrition of the soup, but also preserves the vitamins in the soup and is convenient for gastrointestinal absorption. Finally, salt.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ai Xin Wu Ji Tang