Sea Cucumber Chicken Soup

Sea Cucumber Chicken Soup

1. Rinse the sea cucumbers, put them in a clean, oil-free container, pour in pure water, put them in the refrigerator, refrigerate and soak for 48 hours, and change the water once every 12 hours.

2. This is what the hair looks like for 24 hours.

3. This is the appearance of soaking for 48 hours. By this time, the sea cucumber has been soaked until there are no lumps.

4. Cut the sea cucumber belly to remove the sand mouth and impurities.

5. Cut off the white ribs, which is conducive to hair growth.

6. Boil the cleaned sea cucumber in the pressure cooker for 10 minutes, let it cool completely after exhausting, and then repeat the pressure cooker for another 10 minutes, and let it cool completely. Refrigerate the purified water in advance, put the cooked sea cucumbers in the refrigerator, and continue to soak for 48 hours. You can also add an appropriate amount of purified water ice cubes and change the water every 12 hours.

7. After 48 hours, the sea cucumber has been soaked and has become quite big. If you don't eat it, you can wrap it in plastic wrap and store it in the refrigerator.

8. Put green onions, ginger, and chicken in a pressure cooker under cold water. After boiling, skim the floating powder and simmer for 25 minutes.

9. Take appropriate amount of chicken broth, add appropriate amount of salt, add sea cucumber, simmer for 15 minutes on low heat until tasty.

10. Add a little wolfberry and baby cabbage and cook for about 3 minutes to turn off the heat.

11. Nourishing.

Tips:

1 Sea cucumber foam must be oil-free.
2Be sure to use pure water to soak sea cucumbers.
3 The cooking time of the pressure cooker must be flexibly adjusted according to the size and quality of the sea cucumber.
4 Sea cucumbers must be refrigerated and soaked throughout.
5 Sea cucumber itself is tasteless, it is best to simmer in chicken broth over low heat.