Stewed chicken legs with mushroom

When stewing chicken soup, it is often used to remove the floating foam in the water and add ginger or other spices to remove the fishy smell of stewing chicken soup and stewed meat. However, some fishy smell remains in the pot and cannot be completely removed, which will instead make the soup The taste is even more impure. Here I can tell you a little trick, which is very simple, that is: When starting to stew chicken soup, put cold water into the pan and cook it slowly with minimum heat. Cook until the foam and some impurities have completely come in. It smells extremely smelly. After a fishy smell, remove the chicken from the pan, then dump the water. Pour away, rinse the chicken with warm water and rub it, and finally change a pot of water. Remember to use boiling water or warm water, not cold water, so that the fishy smell can be completely eliminated. After adding onions and ginger, you finally cook the chicken soup There is only a very strong and fragrant chicken soup!

Stewed chicken legs with mushrooms can replenish qi and blood, beautify skin, and improve immunity. Mushrooms can enhance the body's immune function and have a cancer-preventing effect. Use mushrooms and chicken to make chicken soup. The active ingredients in mushrooms are dissolved in the soup, which can increase the body's absorption rate; chicken soup itself also has the function of improving respiratory immunity, which can be said to be dual-effect in one. Mushrooms taste very well with chicken soup. Mushrooms contain selenium, a woman's "trump card", which can promote skin metabolism and anti-aging