Formula 1 of postoperative nutritional soup: stewed black-bone chicken soup with yam
material
Black-bone chicken 1/4, yam 1 50g, ginger 30g, onion 1, 8 red dates, water 800㏄, salt 1 and 1/2 teaspoons, and rice wine/kloc-0.
working methods
1. Cut the black-bone chicken into small pieces, blanch it in boiling water 1 min, and take it out for later use.
2. Peel the yam, cut it into rolling blades, blanch it in boiling water 1 min, and take it out for later use.
3. Peel and slice ginger; Chopped shallots; Wash the red dates for later use.
4. Put all the ingredients, water and seasonings in the 13 method into the electric cooker, press the "Cook" button, cook until the switch is switched off, and open the lid to take out the ginger slices and onion segments.
Postoperative nutrition soup recipe practice 2: winter melon kelp ribs soup
material
2 ribs, 40-50g dried kelp, 300-400g wax gourd, 3-5 slices of ginger, a little salt and a proper amount of cooking wine.
working methods
1. Dry kelp is washed with clear water and soaked until soft (it is best to soak for 6- 12 hours), and cut into shreds of about 1CM (or buy sea knots soaked outside). Wax gourd is peeled and cut into large pieces.
2. First, put the chopped ribs in boiling water, scald them a little, and pick them up.
3. Put the chopped kelp, ribs, wax gourd and ginger slices into the pot together, add a proper amount of water, cook with strong fire for 15 minutes, and then simmer for 1 hour.
4. Add salt and a little cooking wine (about two to three tablespoons) after cooking. This soup has a good effect of relieving summer heat.
Method 3 of postoperative nutrition soup recipe: stewed chicken soup with mushrooms
material
1 chicken, 10 dried mushrooms, a little onion.
working methods
1. Wash the local chicken and cut it into pieces. Boil the bleeding water first.
2. Add water to the pot again, put the chicken in the fire to boil, and then turn to low heat for stewing.
3. Take another pot, put oil and saute mushrooms.
4. Add the fried mushrooms into the chicken, stew for 1 hour, and add onions before serving.