Chinese Food
Stewed chicken soup with mushroom, bamboo fungus and Cordyceps
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It's winter. It's very cold in Shanghai In this cold season, there is nothing more memorable than a pot of chicken soup. That day, I went to my best friend 's house to be a housekeeper. So I presented the chicken soup for the first time.
Cooking ingredients
Cooking Steps
Step1:Soak the Hericium Mushroom for three hours in advance. It's best to use rice washing water. After the mushroom body expands, repeatedly extrude, wash with clear water, change water frequently, remove the Yellow impurity of Hericium erinaceus.
Step2:Soak the bamboo fungus in salt water. After a little expansion, remove the white impurities on the surface of bamboo fungus. Be careful when stripping impurities. Avoid damage to bamboo fungus.
Step3:Wash the Cordyceps flowers and lotus seeds with water and soak for five minutes.
Step4:Wash the Coprinus and cut into pieces for use.
Step5:Wash Hericium erinaceus, squeeze out the water and tear it into small pieces; remove the tail of bamboo fungus and cut into sections.
Step6:I forgot the main character. My best friend's father went to the market to buy a chicken suitable for cooking soup and washed it. Buying chickens is really a science. Unfortunately, I don't know much about it.
Step7:In order to make sure that the stewed soup is cool without turbidity, delicious without peculiar smell, the whole chicken needs to be watered first. It's not suitable to cook in cold water. It's best to cook the whole chicken in warm water. Add some cooking wine and cook for seven to eight minutes. In the process of cooking, turn the whole chicken in time.
Step8:When the water is over, you need to cool the meat with cold water immediately, and then put it into the casserole for stewing. At the same time, add the auxiliary materials Hericium erinaceus, bamboo fungus and Cordyceps flower.
Step9:The best way to boil chicken soup is to use a casserole. Put in ginger slices and scallion. Heat it for 10 minutes first. Use a spoon to remove the white floating end. Then turn the small fire. The degree of boiling should be controlled in the state of non opening. In the process of making soup, try not to open the lid. It's easy to run away when opening the lid. In this way, the soup will lose its original flavor.
Step10:After cooking for one or two hours, put in the Coprinus and bamboo fungus. Continue to stew. Salt and other condiments are put in when the soup is about to be cooked. Do not stir after putting salt. It will leave a smell of raw salt. After putting the salt, turn the fire for another 10 minutes. Don't open the lid in the middle of the fire. This will make the chicken soup taste stronger.
Cooking tips:1. After the fresh chicken is bought, it should be frozen in the freezer for about 3 hours before it is taken out to defrost the boiled soup. This is the same principle as sour meat. When an animal is killed suddenly, it will naturally release a variety of toxins; and the newly killed chicken body temperature is more suitable for bacterial reproduction. At this time, freezing can not only sterilize, but also make the chicken naturally transition from stiff period to mature period. This kind of chicken meat is the best. The soup will be more delicious. 2. Nutrition research shows that before stewing any meat, the main ingredient should be boiled in boiling water. This can not only remove the fishy smell, but also thoroughly clean the meat. It can make the stewed soup cool without turbidity, fresh without peculiar smell. This process is called flying water. If the meat is boiled in cold water, from cold water to boiling, the nutrition of the meat will be seriously lost. It's best to boil it in warm water for seven to eight minutes. Turn over the chicken at the right time. 3
