Chinese Food
Stewed chicken soup with tea tree mushroom and figs (pressure cooker version)
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There is no need to elaborate on the nutrition of tea tree mushroom in chicken soup. The main purpose of adding fig is to dilute the bitter taste of tea tree mushroom with the sweet taste of Fig. of course, the nutrition is much more. In order to reduce the time of cooking soup, it is also said that the soup in a pressure cooker can keep the nutrition from losing. So let's do it.
Cooking ingredients
Cooking Steps
Step1:Soak the tea tree mushroom and cut it into small pieces for us
Step2:Wash figs for us
Step3:Wash the chicken pieces and put them into the pot. Add ginger slices and cooking wine. Cover the chicken pieces with clear water and heat them to boil. Turn off the heat after boiling for two or three minutes. Put the chicken pieces and ginger slices into the pressure pot. Discard the original boiling water.
Step4:Then pour the tea tree mushroom and figs into the pressure cooker. Add water to the chicken. Cover and heat to steam and turn to low fire for 15 minutes.
Step5:When the soup is pressed, open the lid and add a little jujube to increase the sweet smell. Add a little salt. Re cap and press until the steam is supplied and then turn off the fire.
Step6:Delicious food has been successful.
Cooking tips:Soup and salt must be added at the end to avoid damaging nutrition. Jujube can be added or not. But it can't be put early. Pressing too long will melt away. There are skills in making delicious dishes.
