Flying dragon, also known as hazelnut chicken, is one of the famous dishes of Heilongjiang Province;
It is delicious and nutritious, making it suitable for use as a tonic soup.
Its soup is clear to the bottom, the soup is red, white, green and black, and its taste is fresh and salty.
Clear stewed mushroom flying dragon soup
raw material:
2 flying dragons (weighing about 400 grams), 50 grams of mushrooms, 40 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 20 grams of green onion and ginger, 3000 grams of chicken broth.
method:
1. Clean up the dragon and remove the blood clot impurities in the abdomen. Wash the mushrooms, wash the green onion and ginger, slice them appropriately and set aside.
2. Put the flying dragon into boiling water, fish out and wash, put it into a stainless steel pot, add 3000 grams of excellent chicken soup, put the mushroom, green onion, ginger slices, cooking wine together, boil, move to low heat and slow roast, when the flying dragon cooks rotten porridge, fish out the flying dragon and mushroom and put it in a bowl, pick the green onion and ginger, add salt, monosodium glutamate and pepper in the soup, boil, and pour it into the bowl.
Operation key: roast the flying dragon, the fire should not be too big, the soup should be slightly opened; if the fire is large, the soup is opened urgently, the soup becomes less for a moment, and the flying dragon is not rotten.
peculiarity:
This dish is made with wyvern (hazelnut chicken) as the main ingredient, accompanied by mushrooms, and the soup is milky white and extremely delicious. Three flavors of the same food, very nutritious, is a delicious soup dish of nourishment.
Stewed ginseng dragon soup
2 flying dragons (weighing about 400 grams), 50 grams of ginseng, 40 grams of cooking wine, 5 grams of refined salt, 3 grams of monosodium glutamate, 1 gram of pepper, 20 grams of green onion and ginger, 3000 grams of chicken broth.
(1) Clean up the dragon and remove the blood clot impurities in the abdomen. Wash the ginseng, wash the green onion and ginger, slice it appropriately and set aside.
(2) Put the dragon into boiling water, fish out and wash, put it into a stainless steel pot, add 3000 grams of high-grade chicken soup, put ginseng, green onion, ginger slices, cooking wine together, boil, move to low heat and slow roast, when the flying dragon cooks rotten porridge, fish out the flying dragon and mushrooms and put them in a bowl, pick the green onion, ginger, add salt, monosodium glutamate, pepper in the soup, boil, pour in the bowl.
Operational key:
Roast the flying dragon, the fire should not be too big, the soup should be slightly opened; if the fire is large, the soup is opened quickly, the soup becomes less for a moment, and the flying dragon is not rotten.
2 flying dragons, 50 grams of shiitake mushrooms, l egg whites, 2 grams of monosodium glutamate, 25 grams of fresh bamboo shoot slices, 30 grams of rape hearts, 25 grams of ham slices, 5 grams of cooked pork;
Salt 6 g, chicken broth 750 g, sake 15 g.
1. After the dragon is slaughtered, remove the hair, remove the internal organs, wash, remove the bone, and cut the flesh into small pieces. Add salt, wine, egg whites, starch and mix, add boiling water and remove from the water, drain. Shiitake mushrooms cut into slices.
2. Put the flying dragon skeleton into the chicken broth and steam for 20 minutes to remove. Shiitake mushrooms, bamboo shoots and vegetables are blanched in boiling water and then removed.
3. Add 500 grams of chicken broth and 250 grams of water to the pot, after boiling, put the flying dragon meat slices and bamboo shoots, shiitake mushrooms and vegetables together, add salt, wine, and then boil, skim off the foam, pour into the soup bowl, drizzle a little lard.
Tips:
1. Flying dragon meat boiling water piece by piece under the pot to see the meat color turned white fishing out.
2. Don't open the soup widely, otherwise the soup will be mixed.
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