Recipe: Agaricus blaze

Home Cooking Recipe: Agaricus blaze

Notes:

Sometimes people like to stick to their own opinions, and I often do this. I don’t know how to stew the chicken soup many times, but I never thought about using the rooster to stew. In fact, I heard that the chicken soup stewed by the rooster is very delicious, and the rooster meat is tenderer than the hen, but I just don’t want it. I believe, I have never thought about using a rooster to try it once, because in the inherent view, the chicken soup should be stewed with hens, and the cock can only be used for cooking, frying, and cold salad. However, an accidental opportunity changed the point of view, otherwise the whole chicken may not use cock stew chicken soup. Facts speak louder than words, so learning can progress. A friend told me that it is best to stew chicken soup once a week to prevent colds in winter. I think this is a test of the drop, stewing chicken soup is no trouble.

Ingredients:

Steps:

  1. Agaricus blazei is first soaked in cold water for about 4-5 hours. When washing, gently wash and wash, do not squeeze by hand.

  2. Put the water in a small pot and boil it. Put the chicken pieces in the pot and boil them in boiling water.

  3. Put a little oil in the wok. When the heat is 70%, pour the chicken, ginger and green onion into the pot and stir fry a few times. When the surface of the chicken skin is just beginning to drain, pour into the water of about 2.5 liters and boil it. Colander to remove the surface of the foam

  4. Boil the fire for about 8-10 minutes, then pour it into the casserole or stockpot, then add the cleaned Agaricus blazei, put a half teaspoon of salt, a little pepper, boil for 3 hours or so, and cook the pan. Onion segment

Tips:

(1) Chickens that are stewed must buy chickens and cannot use broilers. Chicken nuggets can't be too small, or they are easy to stew. (2) The chicken smash first is mainly for the chicken skin to be formed, and it is to pour the water at high temperature and then burn it for a while. If you want to clear the soup, you can cook it directly. (3) The time of stewing should be flexible. The time for stewing the old hens is a little longer, and the time for tender hens and cocks is shorter. (4) The amount of water released is generally one third of the amount of soup you need.


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