Chicken soup
By VicentaLakin
A chicken soup was made a while ago, and the picture was saved, and now it's freezing, and it's supposed to be a good time, and the penner likes a lighter stew, which is just a symbolic appliance。
Recipe Recommendations
- chicken in 1
- red jujube the 2
- winter mushroom 2 flowers
- ginger 4 tablets
- refined salt appropriate amount
Steps for Chicken soup
1
A small spoon of salt with cold water is used for only 30 minutes to make a chicken with salt water, while two mushrooms are available
2
Clean up the insides of the chicken and strip it and cut it to four pieces
3
Red dates to the core
4
Put it in the steam stew pan, without too much water, in case it burns dry, it can add a quarter of a cup of fresh water
5
A pot of water of 1/2 with a calibre smaller than that of a steam pan so that the steam pot can sit on it
6
Sit on the steam pan and burn it to the water, let it slowly enter the steam pot to form water and then become soup, and when it is released after about an hour, see if it's full. If the water is almost full, it's turned into a little fire stew, about an hour, the chicken is soft and the soup is good, i.e. the soup is available for food。Chicken soup Make Tips
First, it would be easier to skin the chicken skin off the soup fat; second, it would be easier to go to the nuclei, so it would be easier for the date to go to the nuclei; third, it would be easier not to fill the soup with water at the beginning of the stew, but with a little chubby base, which is different from that used for soup soup. The chicken soup here is made of steam from the bottom to make water to make soup, so sometimes it is checked whether the soup is too full and the fire is enough。