Chicken soup
By VicentaLakin
As soon as the white show is over, the temperature of the day and the night increases, even though the summer is still alive, the air is still in the autumn, and it is time to start the autumn. In the early autumn, it was better to eat some fresh and refreshing soup. In the autumn, there was a lot of food, and foods such as corn, lint, pear, mushrooms, roosters, ducks, etc., which improved resistance, were good foods for season soup. Today, Mother Zare shares with you a soup suitable for the first fall — a weeded roasted chicken. It's perfect for autumn
Recipe Recommendations
- local chicken half a
- the Cordyceps militaris 30 grams
- sweet corn 1 ear
- red dates 1 handful
- wolfberry appropriate amount
- carrots one
- ginger slices 5 pieces
- salt appropriate amount
- onion knot one
- cooking wine 2 teaspoons
Steps for Chicken soup
1
Food products: treatment of food items, cleaning of half of the chickens, cutting of sweet corn, cutting of carrots, flushing of red dates with fresh water, cranberry slices and onions forming onions。
2
Insect herbs are washed up for 30 minutes with warm water。
3
The rooster removes his nails, chicken buttocks, chops into small pieces, cleans up twice, washes the blood in it, leaves his organs, chicken oil, etc。
4
Cracked chickens in cold water, wine, onions, ginger chips, boiled fire and fluffed
5
Scavengers from the plume, freshen up with warm water, and make the stew clearer。
6
Put purified chicken pieces and bubbling weeds, corn, carrots, red dates, ginger chips in the stew. In the pot, full quantities of hot water are not available. The red date nuclear heat is so hot that it can be removed by fire。
7
The soup pot is on fire and the fire boils for about 1.5 hours。
8
In about 1.5 hours, open the lid, add tummy and salt, and then put on the lid for about five minutes。
9
It's finished! It's made with chicken soup, because it's very attractive to have it in, and it's very niceChicken soup Make Tips
Remember not to add salt to the soup. The early salting of the meat condenses at short notice, the fresh tastes cannot be fully released, and the roasted chicken becomes hard and old, so the roasting of the soup must end with salt。