Stewed chicken leg with mushrooms(xiang gu dun ji tui )

Stewed chicken leg with mushrooms

Introduction:

"When you stew chicken soup, you often remove the froth in the water, add ginger or other spices to remove the fishy smell of stewed chicken soup and stewed meat. However, some fishy smell can't be completely removed in the pot, which will make the taste of the soup more impure. Here I can tell you a little trick, which is very simple, that is, when you start to stew chicken soup, you can use it after the pot is cooled Slowly cook over a small fire until the foam and some impurities are completely up. It smells very smelly. After a breath of smell, take the chicken out of the pot. Then pour out the water, wash the chicken with warm water and rub it. Finally, change the water to another pot. Remember to use boiling water or warm water instead of cold water. In this way, the smell of smell can be completely removed. After adding onion and ginger, you can finally cook There is only very thick and fragrant chicken soup in our chicken soup! Mushroom stewed chicken leg soup can replenish qi and blood, nourish skin and improve immunity. Lentinus edodes can enhance the immune function of the human body and have anti-cancer effect. When you boil chicken soup with Lentinus edodes and chicken, the effective components in Lentinus edodes are dissolved in the soup, which can improve the absorption rate of the human body. Chicken soup itself can also improve the immunity of the respiratory system, which can be called double effect in one. Mushroom and chicken soup taste very well. Mushroom contains selenium, a woman's "beauty trump card", which can promote skin metabolism and anti-aging

Production steps:

Step 1: rinse the chicken legs and control the water.

Step 2: wash jujube and wolfberry, soak them in warm water for a while, then rinse dried mushrooms and soak them in warm water for 1 hour.

Step 3: pour enough water into the pot, put the drumstick in cold water, bring it to a boil over low heat, remove the drumstick, pour out the water, change the pot to boiling water or warm water, and then cook.

Step 4: add onion and ginger slices, soaked jujube, medlar and mushroom, cook for 2 hours, sprinkle some salt before drinking.

Materials required:

Chicken leg: 1

Dried mushrooms: 3

Red dates: 5

Medlar: 6 capsules

Onion: 2 segments

Ginger: 2 tablets

Salt: a little

Note: 1, if you use dried mushrooms, soak mushrooms with water poured into the soup to cook, fragrance is stronger, so you can carefully clean mushrooms. It is said that the water of pickled mushroom is rich in nutrition. You can use it to give a "spa" massage to the legs, arms and other places where the body is easy to dry, so that the epidermal cells can fully absorb water, and the skin will be more soft and white. 2. If you are afraid of the oil of chicken soup, you can cool the cooked chicken soup, skim it after the oil solidifies, and then heat it for consumption. 3. This soup with dried or fresh mushrooms are OK, nutritional value is the same.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xiang Gu Dun Ji Tui