Morel mushroom is a precious edible mushroom, with the characteristics of fragrance, deliciousness and tenderness, and is a high-protein, low-fat, low-calorie food, which is beneficial to health. Chicken soup with morel mushrooms is a nutritious and delicious soup that nourishes the body and boosts immunity, making it suitable for autumn and winter.
Materials.
1 old hen.
Morel mushrooms 50 grams.
2 slices of ginger. Salt to taste.
Ground white pepper to taste.
Coriander to taste.
Method.
1.Wash the old hen, cut it into large pieces, put it in a pot, add water to cover the chicken, add ginger slices, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for 40 minutes.
2.Soak the morels in warm water for 30 minutes, wash off the sediment, cut into small pieces and set aside.
3.Remove the stewed chicken, remove the bones, tear it into small pieces, put it in a soup pot, add morels, and continue to simmer for 20 minutes until the morels are cooked through and the soup is golden brown.
4.Add salt and white pepper to taste, sprinkle with coriander, and serve hot.
Tips:
Morel mushrooms should be clean and moth-free, and warm water should be used when soaking, not hot water, otherwise the taste will be affected.
When stewing the soup, use low heat to keep the soup clear, and do not add other seasonings to avoid masking the aroma of morels.
Morel mushroom stewed chicken soup can be added with other ingredients such as goji berries, red dates, yams, etc., according to personal preference, to increase nutrition and flavor.
How to buy fresh morels:
Look at the shape: A good morel mushroom should have a dome, thick meat, intact appearance without damage, and thick and thick stipe. The ones with pointed tops and thin stalks are generally artificially grown morels, which have low nutritional value.
Look at the color: Good quality morels are generally brown or brown, and those that are too dark may be dyed or spoiled.
Smell: Dried morels have a strong aroma and have no musty, sour or other odors.
Blister: Dried morels need to be soaked in warm water before they can be eaten, and the soaked water is burgundy, which is the essence of morels.