墨鱼鸡子汤
墨鱼鸡子汤墨鱼鸡子汤，营养、滋补且不油腻。炖鸡汤一般也都是选择用公鸡。公鸡肉质细嫩。http://www.haochu.com/uploads/newimg/20140911/14103989279502.jpg1需用的墨鱼。枸杞子和姜片适量。墨鱼用热水泡发。http://www.haochu.com/uploads/newimg/20140911/14103989347874.jpg2将泡发好的墨鱼撕去黑膜并清洗干净，切成合适的小块，待用。锅中烧开水，放入洗净的鸡块氽水。将氽水后的鸡块用清水冲洗干净。http://www.haochu.com/uploads/newimg/20140911/14103989414346.jpg3炖锅中掺入适量清水，放入鸡块、墨鱼、姜片，大火炖开后，转小火继续慢慢地炖。炖至鸡肉和墨鱼都已熟软。加入枸杞子同炖。http://www.haochu.com/uploads/newimg/20140911/14103989488134.jpg415分钟后，待枸杞子的成分已溶入汤中时，关火。然后，享用吧。http://www.haochu.com/uploads/newimg/20140911/14103989562600.jpghttp://www.haochu.com/uploads/newimg/20140911/14103989571721.jpghttp://www.fvpw.info/
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