Taste: original technology: stewed wolfberry root and stewed old hen. Material: main ingredient: chicken 1500g.
Accessories: 250 grams of medlar skin teaches you how to cook an old hen with medlar roots. How to cook an old hen with Lycium barbarum root? The old hen was slaughtered and washed, and the fresh medlar root was washed and cut into pieces. Together with the old hen, it was put into a casserole, and appropriate amount of water was added, and it was boiled on high fire and stewed on low fire for 3 hours. The key to the production of stewed old hen with medlar root: medlar root is also called medlar root. Tips-Health Tips:
This dish has the functions of invigorating spleen and kidney, nourishing blood and preventing miscarriage.
The practice of stewing old hen introduces the cuisine and its effects in detail: private cuisine, recipes for invigorating qi, recipes for tonifying deficiency and strengthening body.
Taste: salty and fragrant technology: stewed old hen. Material: main ingredient: hen 1000g.
Seasoning: 150g ginger, 20g cooking wine and 5g salt to teach you to be an old hen. How to cook an old hen to taste good? 1. Peel and wash the old hen, cut it open from the back with a knife, scald it with boiling water for a while, remove the blood, wash it with clear water, and remove the water for later use.
2. Peel ginger and cut into thick slices;
3. Put the chicken in a saucepan, spread ginger slices, sprinkle with a little salt, pour cooking wine, inject appropriate amount of cold water, cover the pot, put it in a boiling water pot and stew for about five hours until the chicken is crisp enough.
Tips-Health Tips:
This stew has the function of dispelling wind and cold.
"The Practice of Stewing Old Chickens with Guiqi" introduces the cuisine and its effects in detail: Sichuan cuisine's prescription for invigorating qi and blood, tonifying deficiency and nourishing body, and malnutrition prescription.
Taste: original flavor technology: original flavor stewed Guiqi stewed old hen production material: main ingredient: hen 1500g.
Accessories: angelica 10g, astragalus 10g.
Seasoning: ginger 15g, onion 15g, cooking wine 20g, salt 10g, pepper 2g to teach you how to cook an old hen stewed with Radix Angelicae Sinensis, which is delicious. Wash Guiqi with warm water and replace it with small pieces;
2. After the old hen is slaughtered, the residual hair and internal organs are removed and slaughtered into small pieces with a knife;
3. Put it into boiling water with ginger, onion and cooking wine to remove blood for later use;
4. After the fresh soup is boiled, add angelica, ginger and cooked chicken, add salt and monosodium glutamate. The key to making stewed old hen with Guiqi: 1. Pay attention to the ratio of Guiqi to chicken and soup;
2. when stewing chicken, you should add enough soup at a time, and you can't add water halfway, otherwise there will be no smell of wine.
Tips-Health Tips:
1. Angelica has the effects of enriching blood and nourishing blood, regulating menstruation and relieving pain, moistening dryness and moistening intestines;
2. Astragalus membranaceus has the effects of invigorating qi, consolidating exterior, promoting diuresis, relieving swelling, detoxicating and promoting granulation;
3. Cooked with chicken, this dish has the function of invigorating qi and promoting blood production, and has a good curative effect on qi and blood loss, mental fatigue, sallow complexion and decreased blood volume.
Pie-food phase grams:
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.