Potato chicken soup
By VicentaLakin
We often refer to the words of consolation and inspiration as “the heart chicken soup”, which shows how well the chicken soup is cured. In fact, chicken soup does have a lot of effect in increasing immunity and preventing colds. Although there are more chickens being farmed and the taste of chicken is much worse than the chicken that we had when we were kids, we can still find good mountain chickens or chickens. The soup from this chicken stew tastes good, the chicken is delicious and chewy, almost as good as the chickens I raised when I was a child. My family likes soup for four seasons a year, thanks to me marrying a southern husband. The mother-in-law must have even more soup on the table, which is very good. I like soup too. And the family is so happy, whether it's a soup or a soup. I'm glad to see you look good and strong. In winter, I like chicken soup, bone soup, a fragrance pot of soup, some mountain medicine, taro, green vegetables, so that the stomach can be warmed from inside to out。
Recipe Recommendations
- local chicken half a
- Xiaotaro of 5
- pakchoi 2 trees
- Jiang 1 block
- green onions half a piece of
- salt a little
- water appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Potato chicken soup
1
Half a chicken, clean it, remove the fur, put it directly into the pan, pour it with a proper amount of water and boil it; the chicken can also chop off small pieces
2
When water is released, the foam is thrown out with a small screening net, which has the advantage of not losing the taste and nutrition of soup
3
When fluffed, they put ginger chips and onions in the pan, and other onions were not released, and too many of them would crush the smell of chicken; especially the octopus, let alone the octopus
4
Cover the lids, turn the fire, slowly dazzle; the south barks, Beijing calls the stew, and I feel the same way
5
When making soup, you can skin the little taro, so that the oxidation can be soaked in cold water, and then you can get it out when you need it; the little cabbage can be replaced with green leaves, such as oil and spinach, and it's good with white chicken soup, while the leaves can suck oil, eat incense and drink soup
6
(B) TARO-ROLLING BLADES, CABBAGE CUTCHES; DO NOT CUT EARLY TO PREVENT THE BLACKENING OF THE TARO AND THE LOSS OF VITAMIN C IN GREENS
7
When the chicken soup is boiled to the bottom of the soup, the taro is boiled in the pot for about 10 minutes, and the cabbage is boiled into the pot for a little salt depending on the taste。
8
A nice pot of taro green chicken soup is ready, once a week, so the stomach can prevent cold. The remaining chicken soup is freshPotato chicken soup Make Tips
For soup to taste good, it's better not to squirt water than to remove the foam five minutes before it boils. If there is some more foam in the back, it will not fall off; scientific evidence suggests that then it is essentially the nutrients in the flesh and bones that come out. It's best to add enough water at a time. When you have to add water in the middle, you have to heat it up so the protein doesn't get so tight that the meat is not good