Huakai seafood soup

Huakai seafood soup

Introduction:

"Everyone in this recipe is a gourmet (2010) finals, I choose C: flowers bloom rich and auspicious, five blessings are near the door, good luck and good luck, this is the first dish of flowers bloom rich and good - flowers bloom seafood soup"

Production steps:

Step 1: cut the chicken into pieces, wash it with clean water, scald it with boiling water, and wash it again.

Step 2: add 1 piece of Ganoderma lucidum, 4 pieces of red dates, 5 pieces of ginger, 2 pieces of longan, a little Codonopsis pilosula, cooking wine, a little salt, and stew in casserole for 2 hours.

Step 3: copy clams with boiling water.

Step 4: put the stewed broth into the pot, then pour in the sliced mushrooms and Coprinus, squid head, clams, tofu (note that tofu should also be copied with hot water, so as to remove the bean flavor). Cover the pot and bring to a boil. Simmer over low heat for half an hour, then add scallion, and put it on the plate.

Step 5: put it into a glass bowl. The squid head is like a blooming chrysanthemum, so it is called Huakai seafood Zhenwei soup.

Materials required:

Native chicken: right amount

Clams: moderate

Squid head: moderate

Mushroom: right amount

Coprinus comatus: right amount

Tofu: right amount

Ganoderma lucidum: 1 tablet

Scallion: 1

Wolfberry: 10 capsules

Red dates: 4

Ginger slices: 5

Longan: 2

Dangshen: moderate amount

Cooking wine: moderate

Salt: right amount

Note: This is scalded with boiling water, in order to get the blood out of the chicken

Production difficulty: unknown

Process: firing

Production time: one hour

Taste: salty and fresh