Stewed chicken leg with mushrooms
When stewing chicken soup, we often remove the floating foam in the water and add ginger or other spices to remove the smell of chicken soup and stewed meat. However, some smell remains in the pot and cannot be completely removed, which will make the taste of the soup more impure and thick. Here I can tell you a little trick, which is very simple: when stewing chicken soup, put it in cold water and cook it slowly with the smallest fire, When the foam and some impurities come up completely, it smells very smelly. After a smell of fishy smell, take the chicken out of the pot, then pour out the water, wash the chicken with warm water and rub it, and finally change the pot of water. Remember to use boiled or warm water, not cold water, so that the fishy smell can be completely removed. After adding green onions and ginger, there is only very thick and fragrant chicken soup in your chicken soup!Stewed chicken leg with mushroom soup can replenish qi and blood, nourish skin and improve immunity. Lentinus edodes can enhance the immune function of human body and have anti-cancer effect. Boil chicken soup with Lentinus edodes and chicken. The effective components in Lentinus edodes are dissolved in the soup, which can improve the absorption rate of human body; Chicken soup itself also has the function of improving the immunity of respiratory system, which can be described as a combination of two effects. Mushrooms and chicken soup taste very well. Mushrooms contain selenium, a woman's "beauty ace", which can promote skin metabolism and fight against aging1. If you use dried shiitake mushrooms and the water soaked with shiitake mushrooms to boil in the soup, the flavor will be stronger. In this case, you can wash the shiitake mushrooms carefully. It is said that the water of the mushroom is rich in nutrients. You can use it to give a "spa" massage to the legs, arms and other parts of the body that are easy to dry. It can make the epidermal cells fully absorb water, and the skin will be softer and whiter.2. If you are afraid of the oil in chicken soup, you can cool the cooked chicken soup, skim it off after the oil solidifies, and then heat it for consumption.3. This soup can be made of dried or fresh mushrooms. The nutritional value is the same.
Step 1 . Rinse the chicken legs and remove the water.
Step 2 . Wash red jujube and medlar, soak them in warm water for a while, and then rinse dry shiitake mushrooms and soak them in warm water for 1 hour.
Step 3 . Pour enough water into the pot, pour cold water into the chicken legs, boil them over a low heat, take out the chicken legs, pour out the water, change the pot to boiling water or warm water, and then boil.
Step 4 . Add scallion and ginger slices, soaked red dates, medlar and shiitake mushrooms and boil them over low heat for 2 hours. Sprinkle some salt seasoning before drinking.
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