家里一周最少煲2-3次各式各樣的肉湯
采用小火隔水燉的方法，最大保留了食材的營(yíng)養(yǎng)成分
春季的天氣忽冷忽熱，容易感冒，今天用蟲草菇，山藥，雞肉，竹蓀，紅棗燉一道養(yǎng)生湯，蟲草菇可提高免疫力，增強(qiáng)體質(zhì)，屬于補(bǔ)品食材，配上山藥，健脾養(yǎng)胃，增強(qiáng)抵抗病毒能力
用料
雞塊
300克
蟲草菇
50克
2個(gè)
山藥
1根
4顆
料酒
1勺
少許
白胡椒粉
1勺
- 準(zhǔn)備山藥一根，雞塊適量，蟲草菇，紅棗，竹蓀（提前泡發(fā)），姜片
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- 鍋中放入適量的清水，雞肉涼水下鍋，放姜片，料酒去腥
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- 水開(kāi)后煮2分鐘，煮出雜質(zhì)和浮沫
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- 蟲草菇清洗干凈焯水后再用
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- 把所有食材處理完畢備用
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- 燉盅里放雞塊，甘草，蟲草菇，竹蓀，紅棗，姜片，加適量的清水，蓋上蓋子
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- 燉2-3個(gè)小時(shí)
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- 剩余40分鐘左右把山藥放進(jìn)去，加鹽，白胡椒粉調(diào)味，繼續(xù)燉
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- 蟲草菇燉雞制作完成，很鮮美
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- 蟲草菇雞湯味道甘甜，肉軟不膩
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小貼士
生蟲草菇帶有一丁點(diǎn)毒性，不能生食，建議焯水后再用，可去除菇腥味
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