A black-bone chicken, preferably a live chicken, is thrown into the hall to gut it (if there is no live chicken, it will be fine to buy a slaughtered one), embedded with Scutellaria baicalensis 20g, Chuanxiong 15g, Adenophora adenophora 20g, Ophiopogon japonicus 10g, five thick slices of ginger, nine dried red dates, a little salt and a proper amount of rice wine, and replaced after boiling. Cook it again, bring it to a boil, simmer for 2 hours, then add a little onion and stir fry. This soup is most suitable for women to eat, especially after delivery, especially for urinary incontinence. Taboo: star anise. If you don't have so many spices/Chinese herbal medicines, that's ok. It is probably unnecessary to put some ginseng, dried red dates and ginger slices. What matters is the way the soup is cooked. Drink a small bowl every morning, noon and evening for half a year, see a doctor if you are sick, and improve your physique without illness.
2, the general way of cooking soup/decision:
The most important thing in making soup is the original ecology, so you don't need to add seasonings casually. Take bone soup as an example. Before cooking soup, it is best to boil the meat in boiling water to remove the fishy smell of the meat, and then simmer it in a pot. After the soup is stewed, add salt, ginger, onion and the like, and then add vegetables to decorate it. Finally, add Lai Xiang to the pot to keep the taste fresh.
1. First, add a proper amount of cold water to the pot and put the cut chicken breast into it. If the water doesn't pass the chicken breast, immediately pick up the chicken breast and wash it after the fire boils (be sure to put cold water in the pot so that it is not easy to have disgusting bloodshot on the fried noodles after stewing);
2. Put the cleaned chicken breast in a pressure cooker, add thick ginger slices and two green onions, add a tablespoon of rice wine (preferably prairie wine), and add cleaned medlar, codonopsis pilosula, Chuanxiong (only a small piece is enough), jujube (4 or 5 pieces are enough, and more soup will smell) and 3 pieces of longan meat. If you are afraid of getting angry, you can.
3. After steam is injected into the pressure cooker, lower the fire pressure for 5 minutes, and then lower the fire pressure for 65,438+00 minutes (the soup can maintain white soup and is not easy to be turbid). Turn off the fire and wait for the standard pressure of the pressure cooker to decrease;
4. After steaming, open the lid, take out the minced onion and ginger, add appropriate amount of salt and monosodium glutamate to taste (according to my hobby), and a pot of hot old hen soup will be ready. Drink it!
5. If it is stewed in a general hot pot, it is necessary to add more water, and it is not possible to add water halfway, otherwise the soup will not be mellow; Stew on high fire 10 minute, then simmer on low fire 1 hour (tender chicken, for example, the time for stewing old hen is doubled), and seasoning will be fine;
6. You can also use a covered porcelain vessel to stew in water (this stew method is the most mellow and common in Cantonese restaurants), and put the covered vessel into a wok. The standard practice is to wet the exhaust valve on the vessel with gauze paper (adjust the taste) and steam it for 2 hours.
7. If you use porcelain pot to stew soup, you don't need to add water, and it will be solidified into nourishing soup by steam. The taste is very mellow, and the method of stewing soup is similar to that of stewing soup across water;
8. No matter which stew method is used, it is best to remove the suet from the pig and stew it again to prevent it from being too greasy.
The above process is the practice of chicken soup next month. I don't know if you have learned it. For pregnant fathers, it is necessary to study hard. Because taking care of his wife and children is also an obligation, so that they have a good body, then they can be happier at home. I also expect mothers who have given birth to children to eat more nutritious ingredients, which is conducive to physical recovery.