Tombo weed, hen
By VicentaLakin
It's easy to be happy in cold days and warm soup, but it's easy to be happy, not to have a bowl of warm and sweet chicken soup. You learn to be grateful, to be content, to be happy. GameHen, actually, is a hen, which the Cantonese call chickens (heavy hen with eggs), has no neck, no feet, is essentially clean, is packaged, is refrigerated, and, when he can't buy raw chickens and hen, he can only buy soup. I don't like too much, I like clean soup, it's complicated, it's simple, it's enough for my sister-in-law to bring home a pack of weeds and mushrooms。
Recipe Recommendations
- little hen in 1
- Big winter mushroom
- the Cordyceps militaris 1 handful
- Jiang 3-4 sheet
Steps for Tombo weed, hen
1
(a) The early hairing of mushrooms; too large to be cut into blocks
2
unfrozen and purified chickens early, and cut them in four pieces
3
Cleaning of watered weeds
4
(b) Put chicken blocks, mushrooms, weeds and 3-4 gingers in the boiler, without water, and when it evaporates, the water is sprayed out of the middle hole and rewinds into the pot
5
Under the boiler, there is soup, and the mouth is attached to the ass of the boiler, and there is enough water, and when it burns, there is enough water to hit the hole, but also to keep it dry, and the fire turns it into a slow fire, until the chicken is soft, about 90-120 minutes, and no salt in the soup。Tombo weed, hen Make Tips
1. When adding ingredients, do not add water to the steamer pot; allow the steam from the boiling water below to rise up. However, do not use high heat for too long; once the water boils, switch to low heat.
2. The stewed soup will contain some oil droplets, which can be skimmed off with a spoon.
3. Since chicken has a high moisture content and salt has a dehydrating effect, adding salt at the beginning of the stewing process will cause the chicken to soak in salty liquid. This leads to the outward permeation of cellular water and the coagulation of proteins, causing the chicken tissue to contract and tighten noticeably. This hinders nutrients from dissolving into the soup, affects the concentration and quality of the broth, makes the cooked chicken hard and tough, and results in soup lacking aroma. (ZT)