Practice of black chicken soup with sea coconut and snail
Raw materials: old hen 1 piece, keel 100g, dried conch slices 50g, sea coconut slices 50g, apricots 10g, ginger 1 piece, 4 hams, 2 teaspoons of cooking wine and proper amount of salt.
Exercise:
1. Wash the sea coconut with clear water, soak the snail meat after washing, wash the apricot, slice the ginger for later use, and wash the old hen.
2. Blanch the keel to remove blood, then put the sea coconut, snail meat, chicken and keel into the soup pot, add water (1 ~ 1.5 liter), and simmer for 2 ~ 3 hours after the fire is boiled.
3. Cut the sea coconut and snail meat into small pieces with scissors, then continue to stew in the pot for 30 minutes, and add the right amount of salt to taste.
This kind of black-bone chicken soup with sea coconut and snail is very rich in nutritional value. It is rich in protein, inorganic salts, amino acids, vitamins and other nutrients. It has the functions of strengthening the body, clearing away heat and moistening the lungs, promoting fluid production and quenching thirst, and is famous for its remarkable effect of clearing away heat and relieving cough. Snails are rich in protein and inorganic salts, and have the effects of stimulating appetite, promoting digestion, clearing away heat and improving eyesight. When we eat this soup properly, it can achieve good effects of moistening throat, moistening dryness and caring skin, and has a good health care function, especially suitable for drinking in autumn.
Most people can eat this dish, but it is not suitable for people with colds and fever, excessive internal fire, obesity, high blood pressure and hyperlipidemia. Our weather is very dry in autumn. Eating this soup can relieve autumn dryness and protect the skin well.