Chinese Food
Stewed with slow fire essence to make golden monkey mushroom and Cordyceps old chicken soup
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The family likes to drink soup. In addition, Beijing is dry in autumn. Drink more soup to moisten and nourish the skin, as well as the body. Both inside and outside are repaired. So, this autumn, let's all boil.
Cooking ingredients
Cooking Steps
Step1:The ingredients are shown in the picture. Lianmi needs to be cored. Otherwise, it will be bitter. According to this proportion, the soup tastes best. Of course. If you prefer which one, then you can have more of it. You don't have to follow this proportio
Step2:Drop a few drops of white vinegar. Soak Hericium erinaceus in warm water. Remove its bitterness and peculiar smell
Step3:Soak for about 20 minutes. Take it up and pinch it to dry
Step4:The dried mushroom is like a spong
Step5:At this time, it hasn't soaked in the heart. Change the water and continue to soak
Step6:It's easy to tear after the second hair bliste
Step7:Tear the mushroom into small pieces. Change the water and continue to soak until the white parts in the picture become translucent
Step8:Chai chicken usually has a lot of oil. You can cut off part of the butter with a knife and throw it away when washing. Of course, don't throw it all away. Then the soup won't smell goo
Step9:Wash the dried Hericium Mushroo
Step10:Other ingredients only need to be washed with warm wate
Step11:Wash the Chai chicken in cold water and put it in the pot. Turn to a small heat over a high heat. Boil for 1 hour. Add ingredients such as Hericium erinaceus and cover it. Keep cooking for 2 hours on a low heat. It's better not to open the lid again during this period. The soup is more fragrant.
Step12:The finished product is shown in the figure. This autumn. A bowl of hot chicken soup after school and after work. How wonderful life should b
Step13:Another finished produc
Step14:There's a delicious girl at hom
Cooking tips:This time, I used one chicken to make two flavors. Half of them were chicken soup and half of them were white chicken. It's best to make it with Chai chicken. The meat of Chai chicken is compact, the skin of chicken is elastic, the taste is crisp and crisp. After boiling, the soup is good. Compared with Sanhuang chicken or other broilers, the meat quality and chicken skin are too soft and rotten. When boiled for half an hour, they will be rotten and mushy. The taste is bad. There are skills that are not suitable for making this dish delicious.
