Stewed chicken with American ginseng and shredded bamboo: a detailed introduction to the cuisine and its effects: home-cooked recipes, delicious porridge soup and private kitchens.

Preparation of stewed bamboo chicken with American ginseng: ingredients: one bamboo chicken.

Seasoning: 5 grams of American ginseng, appropriate amount of pork, and a few slices of ginger to teach you how to cook American ginseng stewed bamboo chicken. How to cook bamboo chicken stewed with American ginseng is delicious: peel the bamboo chicken (to make the soup less oily), blanch it with boiling water (to remove the smell of blood), then put it in a stew pot with American ginseng and ginger slices, add water for 3 hours, and season.

Tips-Health Tips:

Autumn is getting stronger, and it's time to make up for it. Stewed chicken with shredded bamboo with American ginseng, with simple materials, benefiting qi and nourishing stomach, is suitable for this season. The practice of American ginseng and white eel pot introduces the cuisine and its effects in detail: medicinal diet and nourishing qi and blood prescription, eyesight prescription and tuberculosis prescription.

Taste: original flavor technology: original flavor stewed American ginseng white eel pot making material: main ingredient: 750g river eel.

Accessories: American ginseng 30g, dried yam 30g, medlar 10g.

Seasoning: 5g ginger, 5g chicken essence 1 g salt, 5g monosodium glutamate 1 g pepper 1 g. Features: The soup is delicious and unique. Teach you how to make a white American ginseng eel pot and how to make it delicious. 1. Slaughter the eel, blanch it with boiling water, and remove the mucus and internal organs on the body surface;

2. First cut the eel along the length with a knife, chop it into 7 cm long segments, and then rinse it with clear water;

3. Wash American ginseng slices, Chinese yam and medlar with water respectively;

4. Put the washed eel segments and ginger slices into the casserole, pour the chicken soup, put it on the fire to boil, and skim off the floating foam;

5. Add American ginseng slices, yam and medlar, cover and stew for about 2 hours;

6. Remove the cover and adjust the taste of refined salt and seasoning pepper powder.

Pie-food phase grams:

Eel: Eel should not be eaten with vinegar and ginkgo.

American ginseng: This product is similar to Veratrum nigrum.

Chinese yam (dry): Chinese yam, Euphorbia, should not be taken with alkaline drugs.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube. The practice of ginseng and papaya sparerib pot introduces the cuisine and its effects in detail: prescription for invigorating qi and blood, prescription for breast enhancement, prescription for nourishing yin, prescription for invigorating spleen and appetizing, prescription for osteoporosis.

Taste: original craft: stewed American ginseng and papaya ribs pot. Ingredients: 25g of American ginseng, 250g of papaya and 250g of ribs (big ribs).

Accessories: 3 grams of dried tangerine peel

Seasoning: 4 grams of ginger and 3 grams of salt teach you how to make ginseng and papaya ribs. How to make ginseng papaya ribs delicious? 1. Peel and core papaya, wash and cut into even pieces; Wash the ribs, cut them into small pieces and blanch them in boiling water.

2. Wash and slice American ginseng, and wash dried tangerine peel; Wash and slice ginger.

3. Put American ginseng, papaya, ribs, dried tangerine peel and ginger into a boiling pot, simmer for 3 hours, and season with salt.

Tips-Health Tips:

This soup has the functions of clearing away heat and moistening dryness, moistening skin and caring skin, promoting fluid production and quenching thirst, and is suitable for drinking in dry season.

Pie-food phase grams:

American ginseng: This product is similar to Veratrum nigrum.

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

The method of steaming young pigeons with American ginseng introduces the cuisine and its effects in detail: home-cooked recipes, young people's recipes, old people's recipes, nourishing recipes and malnutrition recipes.

Taste: Salty and umami technology: steamed American ginseng, steamed pigeon. Ingredients: Pigeon 600g, Pork 50g.

Accessories: 5 grams of American ginseng.

Seasoning: 5 grams of ginger, 20 grams of cooking wine, 5 grams of salt, pepper 1 g, sesame oil 10 g to teach you how to make steamed pigeon with American ginseng. How to make steamed pigeon with American ginseng delicious? 1. Slaughter pigeons, unhairing them in warm water at 80℃, and then gut them for cleaning.

2. Cut American ginseng into small pieces;

3. Slice ginger;

4. Wash pig fat and lean meat and paste them with the back of a knife;

5. Take a large bowl, add squab (squab), American ginseng slices, minced meat, ginger slices, refined salt and clear soup, and then add cooking wine and sesame oil;

6. Put it in a cage, cover the pot, and steam with medium fire 1 hour;

7. Take out the pigeon meat when it becomes soft and transparent;

8. Add pepper to taste when eating.

Pie-food phase grams:

American ginseng: This product is similar to Veratrum nigrum.