In early autumn, this soup is stewed for the family to drink, sweet and nourishing, and it is good to drink more

Today I would like to share with you a soup suitable for early autumn - stewed local chicken with cordyceps flowers. Cordyceps flowers are rich in protein, which has a certain effect on enhancing and regulating human immune function and improving human disease resistance.

Cordyceps flowers, which are not flowers or supplements of Cordyceps, are essentially a fungus. It is very similar to common edible mushrooms such as shiitake mushrooms and oyster mushrooms, but the species, growth environment and growth conditions are different. Cordyceps flowers are orange-yellow in color, peaceful in nature, not cold or dry, and can be eaten with confidence for most people.

——Stewed local chicken with cordyceps flowers——

【Ingredients】

Ingredients: half a local chicken, 20 grams of cordyceps flowers

Excipients: 1 ear of sweet corn, 1 carrot, 1 handful of red dates, appropriate amount of wolfberry

Seasoning: 5 slices of ginger, 1 chive, appropriate amount of salt

【Directions】

Step 1: Handle the ingredients, wash half of the local chicken and set aside, cut the sweet corn into small pieces, cut the carrot into hob pieces, wash the red dates with water, slice the ginger and tie the chives into onion knots.

Step 2: Soak the cordyceps flowers in warm water for 30 minutes in advance and wash them for later use.

Step 3: Remove the nails and chicken buttocks, chop the pieces into small pieces, wash them twice, and be sure to wash the blood foam, residual internal organs, chicken fat and other sundries.

Step 4: Chop the chicken pieces in a pot under cold water, add cooking wine, green onion knots, ginger slices, and bring to a boil over high heat to skim off the foam.

Step 5: Skim off the foaming chicken nuggets and wash the dregs attached to the surface of the chicken nuggets again with warm water to make the stewed soup clearer.

Step 6: Put the washed chicken pieces and soaked cordyceps flowers, corn, carrots, red dates, and ginger slices into the stew pot, and add enough hot water to cover the ingredients. The jujube kernel is warm, and the jujube kernel can be removed for fear of getting on fire.

Step 7: Put the soup pot on the fire, boil over high heat, change to low heat and cook for about 1.5 hours.

Step 8: About 1.5 hours, open the lid, add wolfberries and salt to taste, cover the lid again and cook for about 5 minutes.

Finished product! Such a dish of stewed chicken soup with cordyceps flowers is ready, because the addition of cordyceps flowers makes the chicken soup golden and attractive, and the soup is also particularly fragrant~~, friends who like it can give it a try!

The soup tastes more deliciousTips

1. Blanching: It must be blanched in cold water, remember not to use hot water

2. Add corn in advance: After skimming the chicken foam, add the corn directly to stew, so that the fragrant smell of the corn is completely immersed in the chicken.

3. Seasoning: Remember not to add salt in advance when stewing soup. Adding salt in advance will make the protein of the meat coagulate instantly, and the umami flavor cannot be completely released, and the stewed chicken will become hard and old, so when simmering the soup, be sure to add salt to taste at the end