Chinese Food
Jujube, longan, wolfberry and black chicken soup
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Kunbo food grade casserole. It doesn't break when it's dry and cold. It is called breathing pot. The sand pot adopts the good far infrared ray when heated characteristics of lithium and spodumene. When cooking, most of the heat in the pot is transmitted to the central part of the ingredients by far infrared ray, making the food more delicious and tasty. Kunbo casserole does not contain heavy metal elements. It can not only cook porridge, but also make soup more delicious after passing the EU food standard test. Wolfberry red date black chicken soup has the function of nourishing blood and beauty, benefiting astuteness. Tangshuiqing is delicious, economical and simple, but it has good effect. It is suitable for a family to drink. Especially for the weak or dry skin.
Cooking ingredients
Cooking Steps
Step1:Chinese wolfberry is soaked in warm water, washed with water and drained. Wash jujube. Wash ginger with water. Scrape off ginger skin. Slice.
Step2:Wash the black chicken (buy the cleaned one). Cut it into large pieces. Put cold water in the pot. Roll it for 5 minutes after boiling. Remove it. Wash it with water. Drain the water.
Step3:Pour enough water into the Kunbo casserole. Put the black chicken into the casserole.
Step4:Add ginger slices, longan and red dates.
Step5:Bring it to a boil.
Step6:Skim the froth and pour in the cooking wine. Simmer for an hour.
Step7:Add wolfberry and salt. Continue to simmer for half an hour.
Step8:The soup is fresh and tender. It's suitable for the whole family.
Cooking tips:1. Kunbo food grade casserole. It doesn't break when it's dry and cold. It is called breathing pot. The sand pot adopts the good far infrared ray when heated characteristics of lithium and spodumene. When cooking, most of the heat in the pot is transmitted to the central part of the ingredients by far infrared ray, making the food more delicious and tasty. 2. After the black chicken is washed, boil it in boiling water for 5 minutes, which is what we usually call flying water. In fact, it's not just chicken. Before any meat stew, you should first boil the main ingredients in boiling water. This can not only remove the fishy smell, but also a thorough cleaning process. It can also make the soup clear and not turbid, fresh and odorless. There are skills in making delicious dishes.
