The making process of chicken soup

Ingredients: Sanhuang chicken, Astragalus membranaceus, Lycium barbarum, Codonopsis pilosula, salt, mushrooms, monosodium glutamate and other condiments.

The main production steps are:

1. Clean the Sanhuang chicken and cut it into pieces for later use.

2. Add a proper amount of water, onion ginger and cooking wine to the pot, add chicken pieces after boiling, remove blood bubbles and remove them for later use.

3. Put the chicken pieces into the casserole, add a few slices of ginger and appropriate amount of water, and change to slow fire after the fire is boiled.

4, simmer for 40 minutes, the soup turns pale white, and after the water level drops by one inch, add mushrooms and continue to cook for 20 minutes.

Edible effect of mushroom chicken soup: it is easy to catch a cold in different seasons. Cook some chicken soup to enhance children's resistance. Onions are good ingredients. Cooking together can make soup sweet.

Steamed pumpkin chicken soup

Ingredients: hen, pumpkin, cauliflower and ginger.

Production steps:

1. Peel and cut the pumpkin for later use. Wash red mushroom, white mushroom and cauliflower (wash and peel off the hard skin of cauliflower), and cut the chicken leg with skin into pieces and blanch it for later use.

2. Chicken soup, chicken leg pieces, pumpkin pieces and ginger pieces are put into the pot (a bowl of water in the outer pot). Finally, add the scalded kudzu vine and cauliflower.

Edible effect of steamed pumpkin chicken soup: it can relieve gastrointestinal discomfort, has a good nourishing effect on the body, can reduce blood lipid and blood sugar to a certain extent, and prevent diseases such as hypertension.