Boil the mushroom and chicken leg soup stewed with flower gum and scallop in 5 minutes

2024-10-05 15:00:29 211

The taste is sweet and not greasy. Rich in fish collagen protein, it is a beauty holy product. Mushrooms can enhance the human immune system. The taste of chicken legs and scallops is balanced with fish gelatin, removing the fishy smell of fish gelatin and adding a fresh and sweet taste. Adding noodles makes for a bowl of well proportioned mixed sauce noodles.

Details of ingredients

Da Bai Hua Jiao10g
Chicken legsTwo
Scalliona little
Yuanbei4 pieces
Fresh shiitake mushroomsSeveral
salta little

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timeTen minutes

Steps to make Boil the mushroom and chicken leg soup stewed with flower gum and scallop in 5 minutes

1. First, put the fish gelatin into boiling ginger water and stir it to remove the surface fish oil and blood stains, which has the effect of removing fishy smell. Soak the scallops in clean water and tear them into small pieces. Wash the chicken legs and fresh mushrooms thoroughly.
2. Boil all ingredients in a pressure cooker for 5 minutes; Or put it in a pot and simmer (or stew over water) for about 2 hours. Add a little scallion and a little salt before cooking. No need to add cooking oil separately, as the chicken legs themselves will separate a small amount of oil. (For those who like the taste of pepper, you can also add a little pepper powder to enhance the freshness.)
3. Put it in a bowl and place it on a plate, and your appetite will explode instantly. Is there anything? The fragrance is overwhelming.
4. Adding instant noodles makes for a delicious pot of mixed sauce noodles, sprinkled with Lao Gan Ma, it's like having your fingers race.