1, which can replenish qi and blood. For people with dizziness, brain swelling, limb weakness, pale face, cold limbs and cold hands and feet caused by deficiency of both qi and blood, drinking cuttlefish soup properly has a good effect on invigorating qi and blood and relieving the above symptoms.

2, can warm the middle and replenish qi. For those who are tired, emaciation, loss of appetite, indigestion, abdominal pain and bloating, eating squid soup properly has a good effect of warming the middle warmer and benefiting qi.

3, can fill the essence and marrow, for people with frequent urination and early whitening, eating cuttlefish soup properly has a good effect of filling the essence and filling the marrow.

Braised chicken with cuttlefish mainly refers to a kind of food made of cuttlefish and chicken.

Its nutritional value is very rich, cuttlefish itself contains a lot of protein, fat and carbohydrates.

Chicken contains a lot of high-quality animal protein, and two kinds of food are mixed together to make one food.

It can effectively tonify middle energizer and qi, enhance immunity, supplement calcium ions, potassium ions and iron ions needed by the body, promote production and prevent anemia.

Braised chicken with cuttlefish is a home-cooked dish. The main raw materials are chicken and cuttlefish. It tastes delicious and the process is stew, which is moderately difficult.

raw material

1200g chicken, 250g cuttlefish, one teaspoon and a half of yellow wine, one teaspoon of salt, a little monosodium glutamate, pepper, two slices of ginger and two onions.

manufacturing process

1, wash chicken and cut into pieces, soak cuttlefish, remove tendons, peel and cut into pieces.

2. Cook in a frying pan, put down the chicken and stir-fry with rice wine, ginger and onion.

3. Put the chicken in a saucepan (or casserole), add cuttlefish and appropriate amount of cold water, simmer for about three hours, and season with salt, monosodium glutamate and pepper.

Braised chicken with cuttlefish

Ingredients: native chicken and cuttlefish.

Accessories: yellow wine, salt, ginger and onion.

1, use clear water to make cuttlefish, usually soak for half an hour, then take it out and wash it, and then put it in boiling water for 5 minutes.

Because cuttlefish varies in size, it is not suitable for hard heart soaking.

2. But before eviscerating, take out the ink sac, turn out the eyeball, and then wash the dirt and ink inside and outside the fish with clear water.

3. Cut the chicken into pieces, cut the cuttlefish into pieces, put enough water into the casserole at one time, put the chicken cuttlefish, yellow wine, ginger and onion together, and simmer for about three hours after the fire is boiled.

4. After boiling, skim the floating foam with a spoon and try to clean it.

5. Finally, add salt to taste.