How to make chicken soup in summer without getting irritated?

It is hot in summer, and it is easy to get angry. You can eat some heat-reducing foods to relieve the heat. Chicken is a nutritious meat food. Chicken is easily absorbed by the human body, and it is not easy to gain weight no matter how much you eat. There are many ways to make chicken soup. One of the methods can reduce heat, and it is relatively simple to learn. How to make chicken soup in summer without getting angry? Let’s take a look at it next.

1.Chicken soup with mushrooms

Ingredients:

A chicken (preferably a local chicken) and ten flower mushrooms.

Production steps:

1. Clean the chicken and soak the shiitake mushrooms in warm water (about an hour).

2. Cut the chicken into pieces, put it into a pot, pour in enough cold water, bring to a boil, and skim off the floating residue.

3. Add ginger slices and scallion segments, pour in a little cooking wine, pour in the water used to soak the shiitake mushrooms (note that there will be dirty sediment at the bottom, don’t pour it in together), and add the soaked shiitake mushrooms.

4. Bring to a boil over high heat, then reduce to low heat and simmer for about one and a half hours. When the chicken can be easily pierced with chopsticks, add salt to taste.

2. Tips

1. Do not throw away the water used to soak the shiitake mushrooms. Impurities will settle to the bottom during soaking, and the clear shiitake mushroom water on top can be used to make soup.

2. When making soup, add enough water at one time. Do not add water in the middle, as this will affect the flavor of the soup.

3. The soup itself is already very fresh, so you only need to add salt for seasoning.

3. Carrot and Corn Chicken Soup

Material:

Chicken (appropriate amount), carrots (appropriate amount), corn (appropriate amount), red dates (appropriate amount), ginger (appropriate amount), salt (appropriate amount), pepper (appropriate amount)

Production steps:

1. Set aside carrots, corn, chicken and red dates.

2. Soak the red dates in cold water until they are swollen; peel the carrots and cut into small pieces; cut the corn into small sections; cut the chicken into small pieces, blanch them and set aside.

3. Add enough water to the soup pot and put in chicken, red dates, ginger slices, peppercorns, etc.

4. Bring to a boil over high heat, skim off the foam on the surface, add carrots and corn; turn to low heat for 30 minutes, add appropriate amount of salt and serve.

4. Lotus root, mushroom and chicken soup

Material:

1 chicken leg, 200g lotus root, 4 mushrooms, 8g lily bulb, 11g Chinese yam

seasoning:

Salt and chicken powder as appropriate

Production steps:

1. Prepare all the ingredients, wash and peel the lotus root, and slice it; wash the chicken legs and chop them into pieces.

4. Put the chicken legs into a pot of boiling water, blanch them, remove them and drain them.

5. Put all the ingredients into a casserole, add 1 large bowl of water, bring to a boil over high heat, then simmer over low heat for 30 minutes.

6. Add appropriate amount of salt and chicken essence for seasoning before serving.

5. Yam and Chicken Soup

Material:

A local chicken, iron stick yam, and wolfberry.

Production steps:

1. After peeling the yam, soak it in water immediately to prevent oxidation. Wash the local chicken, drain the water, and chop it into large pieces.

2. Pour cold water into the pot, bring to a boil over high heat, add some cooking wine, continue to boil for 2 minutes, skim off the foam, remove from the water, and rinse off the foam and impurities on the surface of the chicken with warm water.

3. Put the washed chicken pieces into the casserole, add enough hot water at once, bring to a boil over high heat, skim off the foam again, add scallion and ginger slices, turn to low heat and simmer for about 40 minutes.

4. Add the diced yam and continue to simmer over low heat until the yam is soft. Season with salt and sprinkle in the washed wolfberries five minutes before serving. That's it.

6. Wild mushrooms and chicken

Material:

A 2.5-jin native chicken, 100 grams of wild mushrooms, 150 grams of wild bamboo shoots, 20 grams of dried chrysanthemums, 30 grams of dried red dates, a large piece of ginger, 50 grams of salad oil, and appropriate amounts of salt, chicken essence, and pepper.

Production steps:

1. Clean a fresh native chicken, chop it into small pieces, rinse it with water, drain and set aside. Soak red dates and chrysanthemums in warm water, cut ginger into large slices, and wash and slice wild bamboo shoots and mushrooms.

2. Pour a small amount of oil into the wok, heat it over high heat until it is 80% hot, add the ginger slices and stir-fry until the oil temperature rises to 90% hot, then add the chicken pieces, stir-fry until the chicken is cooked, then add a small amount of cooking wine to cook until fragrant.

3. Pour the chicken in the pot into the soup pot, add appropriate amount of water, cover it, bring to a boil over high heat, then reduce to the lowest heat and simmer for 1 hour.

4. Open the lid, put the bamboo shoots, wild mushrooms, red dates, chrysanthemums into the pot, add appropriate amount of salt, and simmer on low heat for 30 minutes.