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Practice and efficacy of soybean chicken feet soup
Nutritional analysis

Soybean protein contains more lysine and less methionine. In rural areas dominated by plant foods, attention should be paid to the use of soy products with foods rich in methionine, such as rice, flour and other cereals and eggs such as chickens, ducks, pigeons and quails, which can improve the utilization rate of soy protein. When eggs and beans are eaten together, their nutritional value is comparable to that of meat protein.

Soybean contains a fatty substance called linoleic acid, which can promote children's nerve development. Linoleic acid can also lower blood cholesterol, so it is a good food to prevent hypertension, coronary heart disease and arteriosclerosis. In addition, soybean is rich in B vitamins and inorganic salts such as calcium, phosphorus and iron. Although dried soybeans do not contain vitamin C, they can produce vitamin C after germination, which can be supplemented in the off-season of vegetables. Raw soybean contains antitrypsin factor, which affects the absorption of nutrients in soybean. Therefore, the cooking time of soybeans and foods made from soybeans should be longer than that of ordinary foods, and these factors should be destroyed by high temperature to improve the nutritional value of soybean protein.

Composition details

Proper amount of soybean

Proper amount of chicken feet

Appropriate amount of onion and ginger

Moderate beer

Proper amount of salt

Appropriate amount of chicken essence

working methods

1. Material: soybean (soaked the next night), chicken feet.

2. Soak chicken feet in water to remove blood.

3. Put chicken feet and soybeans in cold water, add beer and onion ginger and cook together.

4. After boiling, skim the floating foam and clean it.

5. Then simmer.

6. When chicken feet and soybeans are soft and rotten, add salt and chicken essence to taste.