Chinese Food
Chicken soup with matsutake and bamboo shoots
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Spring bamboo shoots represent the taste of spring. But they are not often used on our northern table. As a northerner who likes bamboo shoots, under the leadership of his colleagues, we have bought several spring shoots from a special poverty alleviation project of Baobao. If you want to talk about my favorite way to unlock the bamboo shoots, you have to talk about this soup with matsutake, bamboo shoots and local chicken. p. S. to make soup, we should choose the native chicken. The flavor and freshness are different from the common big stupid chicken. Needless to say, try it and get into the pit.
Cooking ingredients
Cooking Steps
Step1:Spring bamboo shoots. Cut a knife in the middle. Peel, wash and cut off the old part of the root layer by layer.
Step2:Wash the bamboo shoots and cut them into oblique pieces. Blanch for about 4 minute
Step3:Wash and cut the local chicken. Cool the pot. Blanch the blood water
Step4:Prepare the casserole. Put the water to boil. Put the boiled chicken into the boiling water. It's better to put the water in place at one time. If you need to add water in the middle, you must put the water in.
Step5:Add ginger slices and cooking win
Step6:Tricholoma matsutake root removal, cleaning and slicin
Step7:Put the boiled bamboo shoots and the chopped matsutake into the pot. Lower the heat and cover for an hour. When boiling soup, try to reduce the number of times to open the lid so as not to lose the fragrance.
Step8:After one hour, add some salt, add Lycium barbarum and continue to cook for half an hou
Step9:Half an hour later. Out of the po
Cooking tips:1. When boiling soup, try to reduce the number of times to open the lid so as not to lose the fragrance. 2. Put the water in the soup as far as possible. If you need to add water in the middle, make sure to add boiling water, add boiling water and add boiling water. There are skills in making delicious dishes.
