Stewed chicken soup with white mushroom(bai yu gu dun lao mu ji tang )

Stewed chicken soup with white mushroom

Introduction:

"Yesterday, when my daughter came home from kindergarten, she even sneezed. Based on her past experience, she would definitely have a clear nose. As expected, she began to have a runny nose at night. Drinking chicken soup when you have a cold can help relieve nasal congestion, the UK focus monthly reported. So this morning, after I sent her to the kindergarten, I rushed to the vegetable market to select an old hen and prepare to cook chicken soup for my daughter. The stewed chicken soup is very delicious, and my daughter is also very proud. When she comes home, she drinks a small bowl of chicken soup. "

Production steps:

Step 1: main materials: one old-age hen (2-3 kg)

Step 2: accessories and ingredients: white mushroom, black fungus, medlar, ginger, cooking wine, shallot

Step 3: rinse the chicken thoroughly and chop it into small pieces.

Step 4: after the water boils, add the chicken and blanch for 2-3 minutes.

Step 5: remove the foam from the blanched chicken, and then clean it.

Step 6: put the chicken into the soup pot, add appropriate amount of water, and add ginger slices.

Step 7: add cooking wine and bring to a boil.

Step 8: after the water boils, add white mushroom.

Step 9: add the washed black fungus and wolfberry, add the scallion, and simmer for 2-3 hours.

Step 10: cook the chicken soup, remove the scallion and add the appropriate salt.

Materials required:

Old hen: one

White jade mushroom: one pack

Auricularia auricula: right amount

Wolfberry: right amount

Ginger: how many slices

Cooking wine: a small dish

Shallot: 3

Salt: right amount

Note: 1, chopping the whole chicken is actually a physical work, so if conditions permit, it's best to let the seller chop it for you, which will save a lot of time. 2. Black fungus, white mushroom can also be replaced by carrots, yams, white radish, taro and so on, in short, to see personal preferences. 3. Old hens are the first choice for soup making. The cooking time depends on the age of the chicken. In short, the older the chicken is, the longer the cooking time is. 4. The amount of water should be added enough at one time, and cold water should not be added midway. Because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, the soup will lose its original taste. 5. Avoid early salt, because early salt will make the meat protein coagulation, not easy to dissolve, so that the soup color dark, concentration is not enough, affect the appearance. 6. Also do not put too much onion, ginger, cooking wine and other spices, so as not to affect the original flavor of the soup itself.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Bai Yu Gu Dun Lao Mu Ji Tang