1. Black-bone chicken and chestnut nourishing soup

Ingredients: 1 black-bone chicken, 200 grams of chestnuts, 15 red dates, appropriate amount of wolfberry, and 1 small piece of ginger.

Method: Cut the black-bone chicken into pieces and put them into cold water. Remove after the water boils. Pour half a pot of hot water into the casserole, add the blanched black-bone chicken, add ginger slices, bring to a boil over high heat, then reduce to low heat and simmer. After stewing the black-bone chicken for half an hour, add the chestnuts. After stewing for half an hour, add the red dates and wolfberry (soak the red dates and wolfberry in warm water for a while), simmer for another half an hour, and finally add salt. It is suitable for people with physical weakness, blood deficiency, insufficient liver and kidney, and unhealthy spleen and stomach.

2. Chestnut, Sweet Potato and Pork Ribs Soup

Ingredients: 400 grams of chestnuts (shelled), appropriate amount of sweet potatoes, two ribs, 400 grams of red dates, appropriate amount of ginger, and water.

Method: Wash the spareribs, cut into pieces, boil in water, remove and set aside. Peel and coat the chestnuts; peel the sweet potatoes and cut into large pieces. Wash the red dates, pat them flat and remove the cores. Boil water, add ribs, chestnuts, red dates and ginger slices, simmer over high heat for 20 minutes, then turn to low heat and simmer for 1 hour, add sweet potato cubes, simmer for another 20 minutes, season with salt and serve. It nourishes qi and spleen, nourishes yin and kidneys, strengthens muscles and bones, and relieves constipation and detoxifies.

3. Chestnut-roasted native chicken

Ingredients: half a native chicken, ginger, chives, coriander, more than ten chestnuts, dark soy sauce, sugar, oil, garlic, raw Pump the right amount.

Method: Clean and rinse the internal organs of the native chicken and cut into pieces for later use. Heat oil in a pan, sauté the garlic until fragrant, pour in the chicken pieces and stir-fry over high heat until they change color, add an appropriate amount of dark soy sauce and sugar to evenly color, add an appropriate amount of water to cover the chicken pieces, add chestnuts and ginger slices, and add an appropriate amount of raw Bring to a boil, then simmer over medium heat for 30 minutes until the chestnut powder is glutinous, sprinkle in chives and coriander, and reduce the juice over high heat.