Stewed chicken and ginseng soup ingredients: sea cucumber 400g, broiler 1500g, ham slice 25g, water mushroom 50g, bamboo shoots 50g, chicken bones 500g, and small ribs 250g. Accessories: 6g of refined salt, 35g of cooking wine, onion 10g, ginger 10g, 5g of monosodium glutamate, and broth 1000g. Methods: ① Wash the prepared sea cucumber, blanch it in boiling water and take it out. (2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood. (3) The mushrooms are pedicled and the sediment is washed for later use. (4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve. Nutrition: protein 1894g, fat 192.4g, carbohydrate 25.2g, calcium 246.7mg, vitamin B2: 173mg, phosphorus 18 1795.3mg, and iron 795.3mg.. Function: tonify kidney and essence, nourish blood and moisten dryness, strengthen spleen and bones, nourish viscera, and be beneficial to postpartum physical weakness and food supplement. And is rich in phosphorus and calcium, which is very beneficial to the baby's bone development; It is rich in protein, which has a good promoting effect on postpartum nutrition of lying-in women. 2. Stew two chicken legs (weighing about 400g). Egg white 25g, clean pork 100g, cooked ham slices 25g, water-soaked mushrooms 15g, dried starch 30g, Shaoxing wine 25g, refined salt 7.5g, peanut oil 750g (actually used oil 50g). In the production process, the pork is chopped into rice grains, put into a bowl and mixed with seasonings. Boning and peeling chicken legs, laying them flat on a chopping board, chopping them slightly horizontally and vertically with a knife, patting a layer of dry starch, spreading minced meat evenly on the chicken, chopping them several times with a knife to make the minced meat stick to the chicken, and then cutting them into diamonds with a width of 3 cm. Beat the egg white into fried eggs, add dry starch and mix well to make fried egg paste, then clean the chicken pieces and dip them in the roll. Heat the pan and drain the oil. When the heat reaches 50% (about 125℃), fry the chicken pieces in oil for about 1 min. When the chicken pieces are slightly soft and white, take them out with a colander and drain the oil. Then put it into a casserole, add chicken soup, ham slices, Shaoxing wine and refined salt, cover the lid with strong fire and boil it, then simmer for half an hour until it is crisp and rotten, add mushrooms and stew for a while. 3 "Stewed Tofu in Chicken Soup Raw materials: 800g of stone-ground tofu cooked chicken, 50g of chicken soup, 50g of cabbage heart 1000g, 50g of chopped green onion, and 50g of refined salt 10g. Soak the Chinese cabbage in a boiling pot and take it out to cool. 2. Put the wok on fire, add chicken soup to boil, add drained stone-ground tofu, add refined salt, pepper, monosodium glutamate and melted chicken oil, simmer for about 20 minutes, put it in the wok, sprinkle with cooked shredded chicken and chopped green onion, and decorate with Chinese cabbage. Features: the soup is delicious, and the tofu pudding is tender, smooth and delicious. 4 "Qigui Stewed Chicken Soup [raw materials] hen 1 chicken (about 1 0,000g), 50g of Astragalus membranaceus, 5g of angelica sinensis 1 0g, 5g of refined salt, and 0.5g of pepper [method] Live chicken1chicken were slaughtered to remove hair and viscera. 2, astragalus to rough skin, angelica washed for use. 3. Wash the casserole, add 400g of water and add the whole chicken. After boiling, skim the froth, add Radix Astragali, Radix Angelicae Sinensis and Fructus Piperis, and simmer for about 2 hours. At the same time, add salt to the chicken and stew for 2 minutes. 【 Nutrition 】 It contains protein 225g, fat 42g, calcium 120mg, phosphorus 2300mg, iron 59mg, vitamin A300 IU, vitamin B1.6mg, vitamin B2 1.6mg and nicotinic acid 5/kloc. 【 Efficacy 】 Astragalus membranaceus is added to chicken to enhance the efficacy of invigorating qi, and Angelica sinensis is added to promote hematopoiesis. Angelica also has the function of stopping bleeding and promoting blood circulation, which is beneficial to the involution of postpartum uterus and the elimination of lochia. Compared with feeding hens alone, it has the functions of invigorating qi and generating blood, nourishing five internal organs, removing blood stasis and stopping bleeding, and promoting the early recovery of female animals. At the same time, it can also be used for postpartum abdominal pain and lochia caused by postpartum qi and blood deficiency or blood stasis. 5 "Dizziness-Gastrodia Stewed Chicken Soup" comes from folk medicinal diet remedies. The raw materials are gastrodia elata slice 10g, old hen 1 and ginger 3 slices. Practice: Wash gastrodia elata, wash ginger and shred. After the old hen is slaughtered, the hair and viscera are removed, the gastrodia elata slices and shredded ginger are filled into the chicken belly, put into a stew pot, add appropriate amount of water, boil with strong fire, and then stew with slow fire until the chicken is cooked. Share soup and chicken. Can feed 1 every week. Three ingredients are used continuously. Efficacy of enriching blood and calming wind. Used for recurrent weakness and dizziness after illness. 6 "Babao Stewed Chicken Soup (medicated diet) Ingredients: Radix Codonopsis, Poria, Radix Paeoniae Alba, fried atractylodes 5g each, Radix Glycyrrhizae preparata 20g, Radix Rehmanniae Preparata 7g, Radix Angelicae Sinensis 7g each, Rhizoma Chuanxiong 3g, proper amount of soup, a hen (2,500g), pork and pig offal 750g each, onion, ginger and cooking wine. Output: 1. Clean all the medicinal materials and put them into gauze bags. Hens will gut and chop, pork will be washed and chopped, and miscellaneous bones will be washed and chopped. 2, all the meat is water, and put it in the casserole with the Chinese medicine bag; 3. Season the soup, pour it into a casserole and boil it, then simmer it until it is cooked (about 2-3 hours), and take out the medicine juice. How to take it: eat meat and drink soup. Efficacy: regulate qi and blood, deficiency of both qi and blood, and weakness of limbs. (Four Seasons) 7 "Cactus Stewed Chicken Soup Ingredients: Cactus 200g, Chai Chicken 1 each, Salt15g, Soy sauce 5g, Zanthoxylum bungeanum, aniseed, cinnamon, clove, cardamom, onion, ginger slices and monosodium glutamate 5g. Methods: 1. Wash the chicken and cut into pieces. After adding 3000 grams of water to the pot, put the chicken pieces into the pot; 2. After boiling, skim the floating foam, add pepper, aniseed, onion and ginger, and cover the pot. 3. Simmer until cooked. Add some salt to taste, pick out onion, ginger, pepper and aniseed, sprinkle cactus slices before taking out of the pot, and put them into a bowl to eat. Features: Chicken soup is mellow, slightly sour and nutritious. 8 "Qigui Stewed Chicken Soup" contains hen 1 hen (about 1 1,000g), astragalus root 50g and angelica root 10g. Practice 1. Slaughter live chickens, remove hair and internal organs, chop off chicken feet and shells, and wash them with clear water. (2) Remove the rough skin of Astragalus membranaceus and wash it with Angelica sinensis. ③ Wash the sand jar, put in 400g oil and put in the whole chicken. After boiling, skim off the milk foam, add Radix Astragali, Radix Angelicae Sinensis and Fructus Zanthoxyli, and simmer for about 2 hours. When the chicken is cooked, add salt and stew for 2 minutes. Astragalus membranaceus is added to chicken to enhance the effect of invigorating qi, and Angelica sinensis is added to promote hematopoiesis. In addition, angelica has the function of hemostasis, which is beneficial to the involution of postpartum uterus and the elimination of lochia. Compared with feeding hens alone, it has the functions of invigorating qi and generating blood, nourishing five internal organs, removing blood stasis and stopping bleeding, and promoting the early recovery of the weak. At the same time, it can also be used for postpartum abdominal pain and lochia caused by postpartum qi and blood deficiency or blood stasis. 9 "Mincai Menu-Eggplant Stewed Chicken Soup Ingredients: chicken with bone 250g, eggplant 150g, clear soup 500g, light soy sauce, Shaoxing wine, minced onion and ginger, salt and vinegar. The production process is 1. Wash the chicken and cut it into small pieces. Peel the eggplant and cut it into hob blocks for later use. 2. Heat the wok, put the oil to 60% heat, stir-fry the chopped green onion and ginger, stir-fry the chicken pieces thoroughly, add the soy sauce and Shaoxing wine and cook for a while, add the broth to boil, add the eggplant, and when the chicken pieces and eggplant are cooked, add salt to taste and sprinkle with vinegar. 10 ginseng stewed chicken soup [ingredients] ginseng 12g, old hen 1, ginger, onion, rice wine and salt. [Production] 1, sliced ginseng, slaughtered chicken to remove hair and intestinal impurities, cut into pieces and washed. 2. Put the two ingredients into a casserole, add a proper amount of water, add various seasonings, boil with strong fire, remove the floating foam on the noodle soup, simmer for 2-3 hours with slow fire, and then serve. [Efficacy application] Greatly tonify vitality, strengthen spleen and nourish stomach. Used for people with long illness or physical weakness. Regular eating by ordinary people can strengthen the body and prolong life. 1 1 "Nourishing Stewed Chicken Soup" Ingredients: half chicken (about 420g), 36g red dates, 20g yam, 20g medlar, 20g codonopsis pilosula and 20g dried longan. Methods: 1. Material preparation: a. Cut the chicken into 4 to 6 pieces and peel it; B, cleaning all the medicinal materials, putting them into a 3-liter container, and soaking them in 1 150 ml of water for at least 2 hours; 2. Put 100 ml of water into a 2-liter casserole, microwave "high" cook for 100 min, add chicken pieces, microwave "high" cook for more than 4 min, then take out and rinse; 3. Put the chicken nuggets into the medicinal materials, cover them with microwave "medium-low" cooking 1 hour for 30 minutes to 2 hours, and then microwave "low" cooking for 20 to 40 minutes; 4. Season with salt (1 teaspoon or more) and stew for another 5 minutes. 12 "Huiguo Chicken Soup Material: 1 hen (about1000g), yellow? 50g, angelica sinensis 10g, refined salt 5g and pepper 0.5g. Methods: 1. After the live chicken is slaughtered, the hair and internal organs are removed, the chicken feet and chicken shells are chopped off, and washed with clear water. 2. yellow? Remove the rough skin and wash it with Angelica sinensis. 3. Wash the casserole, add 400 grams of water and add the whole chicken. After boiling, skim off the foam and add yellow? , angelica, pepper, simmer for about 2 hours, add salt to chicken essence, stew for 2 minutes. Nutrition: It contains protein 225g, fat 42g, calcium 120mg, phosphorus 2A300mg, iron 59mg, vitamin A 300 IU, vitamin B1:/kloc-0.6mg, nicotinic acid 5 1mg, which can generate heat/kloc-0. Function: yellow chicken? In order to enhance the effect of invigorating qi, Angelica sinensis is added to produce blood, which also has the function of stopping bleeding and promoting blood circulation, which is beneficial to the involution of postpartum uterus and the elimination of lochia. Compared with single hen, it has the functions of invigorating qi and generating blood, nourishing five internal organs, removing blood stasis and stopping bleeding, and promoting the early recovery of female animals. At the same time, it can also be used for postpartum abdominal pain and lochia caused by postpartum qi and blood deficiency and blood stasis block. 13 "pantothenic acid chicken soup materials: pantothenic acid 10g, gastrodia elata 10g, ten red dates (peeled), two slices of ginger, a small piece of dried tangerine peel and a proper amount of chicken. Method: Put all the ingredients in a stew pot, add appropriate amount of boiling water, then put the stew pot in the pot, add boiling water and stew for three hours, and add salt to taste when eating.

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