Chicken soup with abalone and saffron(cang hong hua bao yu ji tang )

Chicken soup with abalone and saffron

Introduction:

"Saffron is the main seasoning in Arabian and Indian cuisine, and is also the basic raw material for thick fish soup and Spanish paella. Saffron should not be used too much. When cooking with butter or oil, the temperature should not be too high. Soaking saffron in hot liquid (the liquid required in the recipe can be used) for about 15 minutes can make the color of saffron more symmetrical. Saffron is also used to color poultry, seafood and fish. Saffron is the basic raw material of Spanish paella. Saffron is not only a spice in baked rice, but also can calm the nerves. Saffron tea can nourish blood, detoxify and nourish the face, which is especially suitable for women

Production steps:

Materials required:

Abalone: moderate

Chicken: half

Saffron: right amount

Red dates: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Cang Hong Hua Bao Yu Ji Tang