Morchella chicken soup - automatic cooking pot recipe

Morchella chicken soup - automatic cooking pot recipe

Introduction:

"Morchella is also known as Morchella, delicious Morchella and mushroom. It is used for food retention and qi stagnation, abdominal distension, phlegm stagnation and anti asthmatic cough. Morchella was discovered in 1818. Its structure is similar to that of Discomycetes, and its upper part is folded and reticulated, which is like a beehive and a Morchella

Production steps:

Step 1: soak Morchella in warm water for 20 minutes. After soaking, cut off the root with scissors and wash the sediment;

Step 2: remove the hairiness and wash the chicken, chop the chicken legs into 2cm pieces, wash the pot, put the processed Morchella, fish maw and chicken into the pot, add ginger, cooking wine and water, and cover the pot;

Step 3: add water to the pot, put it into the steamer tray, put the pot on it, and add water less than one third of the pot;

Step 4: close the lid of the pot, start the "manual" function, adjust to the high fire, and open the pot for 30 minutes;

Step 5: after cooking, take out the pot and season with salt.

Materials required:

Morchella: 8

Chaiji: 200g

Cooking wine: 10 ml

Water: 1000 ml

Fish maw: 100g

Ginger: 3 tablets

Salt: 4 g

Precautions: 1. Deep bowl can be used instead of earthen jar and sealed with preservative film; 2. In order to keep the chicken delicious, the chopped chicken need not be blanched; 3. Morchella can be replaced by Tricholoma matsutake and edible fungi; 4. Water for soaking Morchella can be replaced by water and put into the soup, and be careful not to pour sediment;

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: other