It's summer, and the human body consumes a lot. It needs to replenish energy and nutrients. Make a can of delicious chicken soup, but it's delicious and fresh. Add mushrooms and red dates for comprehensive nutrition. Simple and fast, it is an indispensable must-have fresh soup in summer.
Boiling means boiling food with slow fire and boiling it slowly. Boiling can effectively dissolve the nutrients of food in the soup water, making it easy for the human body to digest and absorb.
A pot of delicious soup does not have to be cooked for a long time. It is best to make the meat for no more than 1-2 hours. When making soup with fresh chicken, boiling water should be put into the pot. When making soup with frozen chicken, it should be put into the pot with cold water. Only in this way can the meat and soup be delicious.
This chicken wing soup is easy to operate, with delicious soup and rich in nutrients!
Fresh mushroom chicken wings soup
By TyreekRunte
Recipe Recommendations
- chicken wings of 2
- flower mushroom of 4
- red dates 8
- shallots appropriate amount
- qingshui appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Fresh mushroom chicken wings soup
1
Wash the chicken wings, red dates, and mushrooms, slice ginger, and make thick soup for later use.
2
Put the washed chicken wings into the pan, add water to half the pan, add ginger slices, and burn over high heat.
3
Soak mushrooms in cold water until soft.
4
Bring to a boil and turn to low heat, chop off the foam, and add the cooking wine.
5
Simmer slowly over low heat until half-done, add red dates.
6
Add the mushrooms and continue to simmer until add salt and half a teaspoon of thick treasure soup 10 minutes before taking out of pan 11.
7
Simmer until you can pierce the chicken with chopsticks. A bowl of delicious chicken wing soup is readyFresh mushroom chicken wings soup Make Tips
1. Avoid cold water halfway. Because the meat being heated shrinks when cold, the protein is not easily soluble, and the soup loses its original flavor. 2. Avoid putting salt early. Because putting salt early can solidify the protein in the meat and is difficult to dissolve, making the soup dark, the concentration is not enough, and the appearance is not beautiful. 3. Add appropriate amount of salt to taste 10 minutes before serving