Practice and efficacy of stewed chicken with durian shell

The practice of cooking chicken soup with durian shell;

Ingredients: 250g durian shell and 500g chicken.

Accessories: 25g of Carya cathayensis, 20g of dried jujube, 3g of Lycium barbarum, 30g of durian kernel, 2 teaspoons of yellow rice wine, 3 slices of ginger, 0/500ml of water/kloc-0, 5g of salt.

Practice steps:

1. Durian shell has a thick layer of white pulp, which can be used to make soup or boil water. It is fragrant and has the effect of reducing fire. Cut it off with a knife.

2. Cut the white pulp in the durian shell into small pieces and take out the durian core.

3. Soak jujube and walnut kernels in water 10 minutes, especially walnut kernels, which can take out the astringency.

4. Blanch the chicken until it is half-cooked or fully cooked, and wash it for later use.

5. Put all the materials except Lycium barbarum into a saucepan, and add ginger and cooking wine.

6. Pour water and stew for 3.5-4 hours.

7./kloc-Add Lycium barbarum 0/0 minutes ago and season with salt.

8. finished products.

Why is durian not sweet?

The main reason why durian is not sweet is that durian is not fully mature. Durian is generally not sweet and astringent when it is immature, while mature durian is sweet. Durian is mainly produced in tropical areas, and it needs sufficient light and temperature during its growth. If durian grows in poor environment, insufficient light and low temperature, it is likely to cause durian not to be sweet.