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Tea tree mushroom stewed chicken foot soup, tea tree mushroom stewed chicken foot soup how to make delicious

1. James Water. This step is a necessary process for making meat soup. Bring the water to the boil, pour the chicken into the boil and remove. After removing the blood water, it can make the soup color more refreshing and not muddy. Pot. Add enough cold water to the pot at one time (no more water can be added during the cooking process), add blanched chicken, sliced ginger, lotus seeds and Guangdong rice wine (appropriate amount). Bring to a boil over high heat and turn to low heat for 1 hour.

2. Wash the drumsticks, remove the roots and wash them after soaking. Sliced ginger and spring onions tie the knot. Put enough water in the casserole, put the chicken legs and sliced ginger into the casserole, bring to a boil, skim off the foam, turn to low heat and simmer for 30 minutes. Add tea mushrooms and simmer for another hour. Season with salt. Sprinkle with white pepper and chopped onions when serving. You can eat.

3. Ingredients: a whole chicken, 100 grams of fresh tea tree mushrooms (such as 50 grams dried in the sun, need to be soaked and washed and cut off the roots in advance), a piece of ginger, a handful of spring onions to prepare seasoning: salt, white pepper.

The practice of Tea Tree Mushroom Chicken Soup

Wash the drumsticks, soak the tea mushrooms and remove the roots and wash them. Sliced ginger and spring onions tie the knot. Put enough water in the casserole, put the chicken legs and sliced ginger into the casserole, bring to a boil, skim off the foam, turn to low heat and simmer for 30 minutes. Add tea mushrooms and simmer for another hour. Season with salt. Sprinkle with white pepper and chopped onions when serving. You can eat.

Stewed chicken with tea mushrooms. The preparation materials are as follows: 2 chickens, 40 grams of Pleurotus ostreatus, 3 tablespoons of vegetable oil, 5 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 2 slices of ginger, 3 cloves of garlic and a small half bowl of water and starch. Remove mycorrhizal mushrooms in advance and soak them in clean water for about 3 hours. Cut the chicken into pieces, wash it and soak it in clean water for half an hour. Change the water twice midway. Cut garlic and ginger. Saute ginger and garlic in a hot oil pan.

Remove the pedicel of tea mushroom. Put oil in the pan, pour in garlic, spring onions, ginger slices and saute over high heat. Add chicken, cooking wine, tea mushroom, soy sauce, light soy sauce, stir-fry well. Add water, salt and chicken powder, stir well and remove juice over high heat. The picture of the finished product is as follows.

Tea tree mushroom pot chicken soup materials: a native chicken, tea tree mushroom, spring onions, ginger, cooking wine, salt. Practice: wash the soaked hair of tea tree mushrooms, cut off the roots at the bottom, soak with a small amount of water, and prepare spring onions and ginger. Clean up the chicken. Put cold water into the chicken and bring to a boil, add spring onions and ginger, and skim off the floating foam (the chicken does not have much foam).

What can tea tree mushroom cook soup with?

Tea mushroom Zhu Sheng sparerib soup, material: 250g spareribs, 2-3 slices of ginger, appropriate amount of salt, 1 tea mushroom (dried), 4 bamboo Sheng (dried). 4-5 pieces of undersea coconut and 2-3 pieces of Polygonatum odoratum.

Ingredients: a whole chicken, 100 grams of fresh tea tree mushrooms (such as 50 grams dried in the sun, need to be soaked and washed and cut off the roots in advance), a piece of ginger, a handful of spring onions to prepare seasoning: salt, white pepper.

Wash the tea tree mushroom, cut off the root at the bottom, soak in a small amount of water, and prepare the spring onions and ginger. Clean up the chicken. Put cold water into the chicken and bring to a boil, add spring onions and ginger, and skim off the floating foam (the chicken does not have much foam). Add a little cooking wine, add tea tree mushrooms, pour in together with a small amount of clean water soaked in the mushroom, boil again, simmer for 5 hours, and season with a small amount of salt before turning off the heat.

Step ingredients: sand shrimp, tea mushroom and pig bones. Practice: tea tree mushroom must be foamed before eating, wait until it becomes soft, but also choose, and clean. Wash the prawns, shell them, and marinate them with salt for a while. Put tea mushrooms and pig bones into the tank of the electric pressure cooker. Pour in water, cover the pot, turn on the electricity, and select the [soup] function key.

How to make tea tree mushroom and old duck soup

[dish name]: tea tree mushroom old duck soup [required ingredients]: 400 grams of old duck, 20 grams of tea tree mushrooms, right amount of red jujube, right amount of sliced ginger, a little salt [production steps]: prepare all the ingredients needed above, and the old duck had better get up early and go to the market to buy it. Because it is to make soup, the taste of fresh soup will be better. There are many kinds of ducks, so try to choose old ducks to make them more delicious.

Finally, add a spoonful of salt and a spoonful of essence to the pot and cook it for a while. 08 a delicious old duck tea tree mushroom soup is ready, oh! I hope you like it.

The first step in the tea tree mushroom old duck soup is to choose a fresh old duck (which must be an old duck), kill it, cut it into pieces, rinse it with warm water, prepare a pot of water, and put the duck meat into the pot of cold water. Second, blanch the duck with sliced ginger and a few drops of cooking wine until the duck is out of blood (about 5 minutes after the water boils). Remove all oil slick and impurities and remove the duck meat and set aside. Drain and set aside.

Cut off the roots of tea tree mushrooms and shiitake mushrooms and soak them in warm water in advance. Put duck in cold water, pour 1 tablespoon of cooking wine, 2 slices of ginger and James water. Remove the water from the boiled water and wash it clean. Pour a small amount of cooking oil into the pot and stir-fry with ginger slices. Pour in the duck and stir for 1 minute. Add the right amount of water, no duck, pour 2 tablespoons of old wine, no old wine with cooking wine. The fire broke out.

Step 6: add sliced ginger, ginkgo and tea mushrooms and cook for 10 minutes. Here to share a practical anti-overflow pot tips, when cooking soup or porridge in a casserole, put 2 chopsticks on the edge of the casserole, and then put on the casserole lid, so that the pot will not overflow. Step 7: boil the tea mushroom, season with the right amount of salt according to the taste of the family, stir and melt. A pot of nutritious tea tree mushrooms, ginkgo and old duck soup will be ready.