The Best Chicken Soup Ever Cooking Healthy Recipes • Taste Show

Hi, I'm Chef Jiang. Thank you for watching our video. Don't forget to click on this link to subscribe to our website. Watch thousands of dishes and exclusive programs. Hi, everyone. Welcome to our food platform. I'm Chef Jiang. Today, I'm going to share with you two dishes and a soup. The first dish is our salted cabbage with bamboo shoots. After mixing the ingredients, put it in the pepper fish. This is today's pepper fish steak. You can buy it in the supermarket. Of course, the pepper fish can be big or small. Today's pepper fish steak is relatively large. The texture of the meat is stronger. The texture of the meat is more elastic. The price is relatively high. Today, we will use the salted cabbage with bamboo shoots. After marinating, it has a special flavor. So the salted cabbage with bamboo shoots is very famous. After marinating, its freshness is greatly improved. We will add a fresher bamboo shoot. Take a look at this bamboo shoot. It is a very fresh vegetarian ingredient. We will marinate the salted cabbage with bamboo shoots. After marinating, we will chop it. We will mix it with the chopped salted cabbage with bamboo shoots. This is very simple. Due to time constraints, we will not introduce it to you. The freshness of the two kinds of fish and the freshness of the fish meat are combined. It removes the fishy smell of the fish and increases the flavor of the fish. And it doesn't lose its freshness at all. This dish is perfect. Next, we will make a vegetarian dish. Although vegetarian dishes are simple, our seasoning is not simple. For vegetarian dishes, we use asparagus. Now is the season to eat asparagus. Asparagus is a common ingredient on our table. But some people feel that asparagus is too light. Today, we will use a thicker seasoning to enhance the color. You can change the seasoning according to your taste. It is called sesame sauce or sesame. In fact, a lot of peppers in Chinese cuisine are not black peppers. This pepper means Sichuan pepper. So today we will use Sichuan pepper oil, red oil, sesame sauce. This is oyster sauce. This is peanut sauce. This is sesame oil. This is soy sauce. Basically, these are all common ingredients at home. These are all ready-to-eat ingredients for Chinese cuisine. It is not difficult to buy at the supermarket. But when these sauces are mixed together, it is close to the strange seasoning in Chinese cuisine. Today, it is not a completely authentic strange flavor. It is close to that flavor. The reason why it is strange is that it is a strange flavor. So when it is combined with asparagus, it will also form a strange flavor. Today, there is also a soup. We still follow the old tradition of making soup. Today, I will use old hen to make soup. Next, we will start preparing. First of all, I have already introduced this fish to everyone. Except for the big bone in the middle, there is a lot of meat here. So the texture of the meat is very good. About 80% of the fish is meat. Even 90% of the fish is meat. What are the benefits of this fish? If you like to eat fish, but you are afraid of eating fish, this fish is one of the best choices. Because it is relatively light. But the fish will always have a fishy smell. What do we choose? Marinated asparagus. I want to pair this asparagus with asparagus. You can take a look at this asparagus. I cut an asparagus. This is the asparagus I bought now. As you all know, this asparagus is only available in this season. Fresh. Okay, I'll take one from the back. We just go in like this. Tear it open. In fact, it is to eat the heart. Let's take a look. Okay, this is the asparagus we got. Let's clean it up. There is still a little bad on the back. Let's get rid of it. After peeling, it is almost in this shape. This asparagus must be eaten ripe. If it is raw, it will have a very astringent feeling. The color of the cooked one is a bit different from it. Let's take a look. Let's cut the cooked one into shreds. Let's cut it in half first. As we said before, the bottom should be leveled. Try not to cut it round. Okay, we have already cut it into slices. We don't need to cut it too thin. Because if it is too thin, the taste will be gone. It is similar to the length of a firewood stick. Maybe a little bit thinner. Next, let's cut it into shreds. Roughly like this. Let's put it into the pickled asparagus. Asparagus has a salty taste. And it has a strong salty taste. So let's add a little bit of sugar to reduce the salty taste. We need to add a little bit of oil. Why do we need to add a little bit of oil? To increase the different taste. It will have a soft feeling when you eat it. A little bit of white pepper. As I said before, asparagus is already salty. So we don't need too much salty taste. Let's mix it up. And put it on the fish. We also need to pour some cooking wine. To reduce the fishy smell. This is the first step. Next, let's put the pickled asparagus. If you like to eat fish with a strong taste. It doesn't matter. You can put a little less. Spread it flat. When you steam it, the taste will go down like this. Next, we need to put some ginger slices. And put some scallions. To remove the fishy smell and increase the taste. The preparation before steaming the fish is done. Next, let's prepare today's ginseng chicken soup. First of all, let me introduce ginseng to you. We use fresh ginseng today. Let's take a look. There are many kinds of ginseng. The ginseng of North Korea is commonly known. It is strong and fragrant. It seems to have a strong effect. In the past, there was a legend. If a ginseng can contain a ginseng. It will come to life. Actually, it is a kind of beautiful wish. But ginseng does have a certain effect. So today's soup is very nutritious. The chicken I chose today is old hen. I have already blanched it. It must be two and a half to three years old. To get the real taste of this soup. First, put the blanched old hen. Put it in the casserole. The characteristic of the casserole is to keep its original taste to the maximum. Let's put in some auxiliary ingredients. First of all, put the ginseng we just said in. Put in some red dates. This is to enhance the taste and color. Yuzhu slices. These are all very easy to get ingredients. The supermarket is full. Then we will put in some Huaisan slices. Huaisan is the yam we call. If there are fresh ones, you can put them in. No problem. Then we will put in some longan. Because we have blanched the chicken. It has removed the blood. If we haven't blanched it. We must put it in cold water. After boiling, remove the foam. Then we can add hot water directly today. Next, we will put the chicken soup on the stove. First, we put the lid on. Put it on the stove. Turn on the heat. OK. The chicken soup has been boiling for almost three hours. When we cook chicken soup, we must simmer it on low heat. If the heat is not enough, the freshness and aroma of the soup will not come out. The stewed food in the casserole is particularly fragrant. A layer of yellow chicken oil floats on the soup. This is a very critical element of this soup. Why? If there is no chicken oil, our chicken will not be so fragrant. So it's a pity to throw away the chicken oil. Especially when we cook this soup. You don't have to drink this oil. But this oil is the key element that determines the fragrance of this soup. This soup is nourishing in life. So we don't need too much salt. Eat light taste first. Let's put a little salt on the side. Don't put too much. Finally, add a little wolfberry seeds. We can make tea with wolfberry seeds. So we don't need too much time. If there is too much time, the taste will be rotten. At this time, just cover the lid of the casserole. Use the remaining heat to heat it up. We can cover the lid now. Turn off the heat. Today's chicken soup is ready. Next, we will make sesame sauce asparagus. It's also called sesame asparagus. As I just said, seasoning is more important. I've already trimmed the back. All the old parts have been trimmed. You can use your nails to pinch it. If you can pinch it, it will be very tender. But you don't have to trim it. If you can't pinch it, you can't use the teeth. We'll cut it off. We've already trimmed it. Put it aside. We're going to cut a red pepper. The purpose of red pepper is to color, but not to taste. This one has a little sweetness. It's not spicy at all. And it doesn't taste particularly strong. So it goes very well with light ingredients like this. We'll put the red pepper on the asparagus. We'll blanch it later. We've prepared the asparagus and red pepper. Next, we'll prepare the seasoning for sesame. As I just said, the taste of sesame is strange. This strange taste is actually a type of taste in Chinese Sichuan cuisine. There is a saying that the taste is in Sichuan, the food is in Guangzhou. Relatively speaking, one side of the water and the soil feed one side of the people. The taste of Sichuan is really rich. And it's really good. After centuries of filtering, it has formed a very complex and representative taste here. One of them is sesame. Let's do it today. This is our net paper. We've introduced to you before how the pepper oil and chili oil are made. Let's start with sesame sauce today. These ingredients are relatively thick. The other one is peanut sauce. Next, we'll put in oyster sauce. There must be soy sauce. Vinegar definitely plays a very helpful role. We choose Chinese vinegar today. It's relatively pure. It's not like white vinegar, which is only sour. Pepper oil, chili oil, sesame oil, and some sugar. Next, we'll put in white pepper. Next, we'll mix the sauce well. Since peanut sauce is a relatively thick ingredient, it will naturally dissolve in the sauce. In the end, it will become one. Don't rush. Take your time when mixing. The sauce itself needs to be thick and sticky. Otherwise, it won't be able to be wrapped. Because asparagus has a smooth surface. We must mix the peanut sauce and sesame sauce well. There must be no lumps in it. Let's take a look at the paste. The sesame sauce is ready. Next, we'll make sesame asparagus. In order to keep it fresh, green, and crispy in the shortest time, we'll boil it in hot water, then soak it in cold water, and then put it in ice water. In the shortest time, it will be cooked and taste very good. First, add a little bit of salt. Salt will add some flavor to it. We need to mix it well to completely dissolve the salt. OK, the water is boiling. The salt is basically dissolved. Next, we'll put the asparagus in the boiling water. It will take about 10 to 20 seconds. Before taking it out, we'll put the red pepper rings in. OK, once it's in, we can take it out. Put it in ice water. All the asparagus must be completely soaked in ice water. OK, our asparagus has been blanched. Next, we'll boil some garlic oil. The sesame sauce and garlic oil mixed together and poured on top. At that time, it looks good and tastes good. Next, boil the garlic oil. Turn on the heat and add some oil. Medium or low heat is fine. Golden brown is fine. Don't overcook it. If the garlic is raw, it will taste very strong. Of course, if you like it stronger, it's fine. I prefer to boil the garlic oil. In this way, it will stimulate the garlic flavor and reduce the strong taste. OK, we can smell the garlic. It's slowly coming out. Don't wait until the color is right before turning off the heat. When the color is slightly changed, you can turn off the heat. Because the pot is still hot, the garlic will turn golden brown. Actually, it's almost time. We can turn off the heat now. OK, our garlic oil is ready. You can see that the garlic oil is golden and fragrant. We'll pour it on the asparagus with the sesame sauce later. OK, next, we'll steam the asparagus. OK, next, we'll steam the asparagus The water must be on high heat. In this way, it will take about 15 to 20 minutes to steam the fish. Let's put the lid on. OK, our fish has been steaming for about 20 minutes. It should be fully cooked. Next, at the end, we'll pour the scallion oil. Let's heat the oil first. The time is enough. Then we can see what's going on with the fish. Wow, the fish is fully cooked. Next, we'll take out the scallion and ginger slices. The flavor has been absorbed into the fish. Then we'll put the chopped scallion and white pepper. Pour the hot oil on the scallion oil. Then the asparagus fish will be ready. Wait a minute, our oil will be ready soon. OK, our oil is hot. We'll turn off the steam. Pour the hot oil. Today's cold dishes and soup are all ready. OK, it's time for us to taste. We haven't finished a step just now. The garlic oil hasn't been mixed with the sesame sauce. We have to mix them together. The garlic oil is very helpful for the sesame sauce. If you don't have it, you can buy the dried scallion in the supermarket. Mix it with the sesame oil and it will taste much better. We can eat the asparagus with the sauce or dip it in the sauce. Today, I'll dip it in the sauce. Let's taste the sesame sauce. As you can see, it's wrapped around the asparagus. It's very beautiful. The smell of the pepper, the smell of the chili oil, and the smell of the garlic. It's just delicious. With the crispness of the asparagus, the texture of the asparagus in the sauce is great. There are many other chicken dishes and noodle dishes. This is a versatile sauce. We can use it in our daily life. Next, let's taste the pepper fish. If you prefer a stronger taste, you can dip it in the soy sauce. The so-called soy sauce. It's also delicious. I suggest you to taste it before you put it in. The fish is very tender. Let's eat it with the asparagus and asparagus. Today's taste is just right. The salty taste of the asparagus is not salty at all when it's combined with the fish. The freshness of the asparagus and asparagus is combined with the fish. The fishy smell of the fish is greatly reduced. It's not greasy at all when you eat it. The scallion oil added at the end is a great addition. Why do people feel the fish in the restaurant is better than the one at home? That's the reason. Next, let's taste the soup. First, let's see if the chicken has been steamed until it's crispy. Look at the meat. Wow, it's crispy. It's not mushy at all. It's completely cooked. Next, let's taste the soup. The taste of the human body is very strong. The freshness of the chicken and the aroma of the asparagus are a little dry. When they are combined, the taste makes you feel that it's very thick. However, from the artificial taste. I should say that the soup is very tasty and very nutritious. Today, we will end the show here. See you next time. Goodbye.