Chinese Food
Chicken soup with Taro
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We often call the words of comfort and encouragement soul chicken soup , which shows that the healing effect of chicken soup is good. In fact, chicken soup has many effects on improving immunity and preventing cold. Although there are more chickens now. The taste of the chicken is much worse than that of the chicken we raised when we were young. But if you look carefully, you can still find delicious mountain chicken or free range chicken. The stewed chicken soup is delicious. The chicken is delicious and chewy. It's almost the same as the chicken I raised at home when I was a child. My family likes soup all the year round. It's also because I married a southern husband. My wife's family is that there must be one or more soup on the table. It's very nourishing. Influenced by his family, I also like making soup. And the family is really supporting. Whether it's meat soup or vegetable soup, every time I drink it happily. I'm glad to see that my dear one has a good face and strong body. In winter, I like chicken soup and bone soup. A pot of soup with strong fragrance. Put some yams
Cooking ingredients
Cooking Steps
Step1:Half of the native chicken. Clean it. Remove the foreign hairs. Put it directly in the pot. Pour some water into the pot and cook. The chicken can also be chopped into small piece
Step2:When the water is boiled, use a small sieve to skim off the froth. The advantage of this is that the taste and nutrition of the soup will not be lost
Step3:When the froth is skimmed off, put the ginger slices and scallion into the pot. Do not put any other condiments. Too many condiments will make the chicken taste worse, especially the star anise pepper
Step4:Close the lid, turn the heat down, and simmer slowly; in the south, it's called pot. In Beijing, it's called stew. I think it means the same thing. Mutter slowly; if you need to add water in the middle, you must add hot water
Step5:Taro can be peeled when making soup. In order to prevent oxidation, taro can be soaked in cold water. When it is needed, it can be fished out; cabbage can be replaced by green leaves such as rape and spinach. It looks good with thick white chicken soup. At the same time, the leaves can also absorb oil. It tastes delicious. The soup doesn't taste greasy
Step6:Cut taro into hob pieces and cabbage into inch sections; do not cut too early to prevent taro oxidation and blackening and loss of vitamin C in green vegetables
Step7:When the chicken soup is cooked to the thick meat, put the taro in the pot, cover and simmer for about 10 minutes; before leaving the pot, put the cabbage in the pot and change color, and sprinkle a little salt according to the taste.
Step8:A pot of delicious taro, green vegetables and chicken soup is ready. Once a week. It can nourish the stomach and prevent colds. The leftover chicken soup, porridge and noodles are fragrant.
Cooking tips:If you want the soup to be delicious, you'd better not blanch it. Just remove the froth 5 minutes before boiling. If there are some more froth in the back, don't remove it; science shows that the later froth is basically the nutrition in the meat and bone. It's better to add enough water at one time. When you have to add water halfway, you must heat the water. In this way, the protein won't become tight and the dried meat and firewood won't taste good. There are skills in making delicious dishes.
