Stewed powder skin with chicken soup and Chinese yam(ji tang shan yao dun fen pi )

Stewed powder skin with chicken soup and Chinese yam

Introduction:

"Northern autumn is dry and disease prone, which is a test for the weak people. Yam contains a lot of starch, high-quality protein, vitamin B, vitamin C, vitamin E, glucose, bile base, amino acids and other beneficial substances. It has the functions of nourishing qi and blood, hearing and eyes, beauty and strengthening the body. This dish tastes mellow and original, which is in line with modern dietary principles The Chinese yam stewed in chicken soup is soft and delicious. The powder is smooth and the soup is delicious

Production steps:

Step 1: wash the yam after peeling

Step 2: cut into hob blocks

Step 3: soak in salt water, then take out and drain water

Step 4: break the powder into pieces and soak it in warm water

Step 5: cut scallion and ginger into small pieces

Step 6: wash coriander and cut into sections

Step 7: put star anise in hot oil and ginger slices

Step 8: saute scallion again

Step 9: pour in the yam and stir fry

Step 10: pour in chicken soup and bring to a boil

Step 11: put in the powder and cook for 10 minutes

Step 12: season with a little salt and MSG

Step 13: Sprinkle the coriander section to get out of the pot

Materials required:

Yam: 1 root

Powder: 50g

Chicken soup: right amount

Scallion: right amount

Ginger: right amount

Coriander: 1

Star anise: 1

Salt: Monosodium Glutamate

MSG: a little

Precautions: 1. Soak yam in salt water immediately after slicing to prevent oxidation and blackening. 2. There will be mucus when cutting yam, which is easy to slip and hurt hands. Washing with water and a little vinegar can reduce mucus

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Tang Shan Yao Dun Fen Pi