Chicken and mushroom soup(cao ji mo gu tang )

Chicken and mushroom soup

Introduction:

"Winter is the season of respiratory infectious diseases. In winter, eating chicken stewed with mushrooms is especially beneficial. It not only makes people enjoy the delicious food, but also warms the body and enhances immunity. Eating chicken, mushrooms and chicken soup can prevent and control colds. It is also a popular tonic prescription among the people in Northeast China. It is suitable for people who are weak and bedridden for a long time, the elderly, and women who breast feed after childbirth. Chicken stewed over low heat is easier to digest. The protein in the meat is hydrolyzed into peptides, amino acids and other beneficial ingredients, which makes the soup taste particularly delicious and the hydrolysates are easily absorbed by the intestines. American scientists have found that chicken soup contains a substance that can enhance the blood circulation and mucous membrane secretion of the nasopharynx. Therefore, drinking chicken soup in cold weather can help to keep the respiratory tract unobstructed and prevent respiratory infection. Once influenza and cold occur, drinking chicken soup can also relieve symptoms. Mushroom is known as plant meat, beneficial to gastrointestinal, phlegm, Qi. In the ancient books of food therapy of traditional Chinese medicine, it is often recorded that mushrooms are used to prevent and treat colds. Modern studies have found that there are inducers containing interferon in mushrooms, which can improve the level of interferon in human body, and interferon can interfere with the synthesis of viral protein, thus inhibiting the growth and reproduction of pathogenic microorganisms. In addition, mushrooms also contain an active substance belonging to polysaccharides, which can improve human immunity. "

Production steps:

Step 1: half a chicken, wash and chop.

Step 2: wash mushrooms and cut into pieces.

Step 3: heat the pan, fry the chicken in oil, then add ginger and stir fry the chicken

Step 4: when the chicken turns color, stir fry with wine for 1 minute

Step 5: take a casserole, add some water, add chicken, < br > boil over high heat, simmer over low heat for 50 minutes

Step 6: put in the mushrooms, bring to a boil, simmer for 10 minutes

Step 7: skim the oil.

Step 8: add the right amount of wolfberry

Step 9: seasoning with salt and sprinkle with scallion

Materials required:

Grass chicken: 600g

Mushroom: 250g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Wolfberry: moderate

Note: 1. Because the chicken is raised by relatives, the original flavor should be kept as much as possible, and the seasoning should be as little as possible. Finally, just use salt. 2. Stir fry the chicken with the oil of the raw chicken and cook the soup. The soup is very fragrant, so you can skim off the oil when you eat it. 3. Be sure to use casserole, slow stew, chicken soup is delicious

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Cao Ji Mo Gu Tang