Sea bottom coconut mushroom and hen soup recipe-Chinese Food-best chinese food recipes-cooking food

Sea bottom coconut mushroom and hen soup

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Sea coconut has the functions of nourishing yin and moistening lung, removing dryness and clearing heat, moistening lung and relieving cough. Shiitake mushroom is sweet in taste and smooth in nature. Chicken soup, especially the mother chicken soup, has always been famous for its delicacy. The effect of tonifying deficiency is also known. Chicken soup can also alleviate cold symptoms and improve the immune function of human body. This soup is suitable for dry respiratory diseases in autumn.

Cooking ingredients

old hen:half

shiitake mushroom (dry goods):moderate amount

tea tree mushroom (dry goods):moderate amount

sea coconut slices:15g

date:2

ginger:2 pieces

wolfberry:5g

Cooking Steps

Step1:Raw materials - sea coconut, ginger slice, wolfberry, red dates.

Step2:Raw materials - shiitake mushroom and chashugu mushroom. Spare for hair soaking.

Step3:The old hen is ready to be cut. Cut it into large pieces a little. It can stand stewing and flying water (boil the material with clear water for 35 minutes. After boiling, pour out the water. Rinse again with clean water for use. Mainly to remove the fishy smell and blood water of the material) for backup use.

Step4:Put the mushrooms, tea tree mushrooms, sea coconut and processed chicken into the stew pot. Add some water, red dates, medlar and ginger slices and bring to a boil, then turn to a low heat and simmer for 23 hours. Put some salt and a small amount of monosodium glutamate into the pot.