material
Materials: half black-bone chicken, 20g ginkgo, 4g jujubes, 30g tremella, salt, ginger slices and coriander powder.
Practice 1, black-bone chicken beheaded, scraped from the back, eviscerated, washed and cut into pieces.
2. Blanch the black-bone chicken pieces in a boiling water pot, remove blood stains, remove them, then rinse them and drain the water. Tremella is soaked in clear water and torn into small flowers. Wash jujube and ginkgo separately.
3. Add a proper amount of water to the soup pot to boil, add black-bone chicken and ginger slices to simmer for 2 hours, then add ginkgo, tremella and jujube for 40 minutes, add salt to taste, and sprinkle a little parsley.
efficacy
Nourishing yin and blood, moistening lung and nourishing stomach, beauty beauty.
Braised chicken with mushrooms and medlar
material
Black-bone chicken, a dried mushroom, several Chinese wolfberry, 20g pepper 15 onion, 3 segments of ginger and 3 slices.
Practice 1) Remove the viscera, head and butt of black-bone chicken, remove claws, wash it, and control the water for later use. Wash the medlar for later use. Slice onion and ginger.
2) After the dried mushrooms are soaked in water, the water soaked in mushrooms is filtered for later use.
3) Pour enough water into the casserole, add the black-bone chicken, boil it, and skim off the floating foam.
4) Pour the water soaked in mushrooms into the casserole, then add mushrooms, medlar, pepper, onion and ginger slices, and simmer for 1 half an hour. Before eating, add some salt to taste.
"Decompose ing ..."
Remove the viscera, head, ass and paws of black-bone chicken, wash it, and control the water for later use. Wash the medlar for later use. Slice onion and ginger. Zanthoxylum bungeanum washes away the eluvial soil.
After soaking dried mushrooms in water, filter the water soaked in mushrooms for later use.
Pour enough water into the casserole, add the black-bone chicken, boil it, and skim off the floating foam.
Pour the water soaked in mushrooms into a casserole, then add mushrooms, medlar, pepper, onion and ginger slices, and simmer for 1 half an hour. Before eating, add some salt to taste.
Wuji chestnut nourishing soup
material
Black-bone chicken 1 piece, chestnut 200g, red dates 15 pieces, proper amount of Lycium barbarum, ginger 1 piece. Proper amount of salt
Practice 1: Cut the black-bone chicken in half vertically from the back, put it in cold water, and take it out after the water boils.
2. Put half a pot of hot water into the casserole, add the blanched black-bone chicken, add ginger slices, and bring to a boil over high fire and turn to low fire for stewing.
3: soak red dates and medlar in warm water for a while.
4: Add chestnut after stewing black-bone chicken for half an hour.
5: After stewing for half an hour, add red dates and medlar, stew for about half an hour, and finally add salt.
Tips:
It is suitable for all people with deficiency of body and blood, deficiency of liver and kidney, and unhealthy spleen and stomach.
The nourishing effect of black-bone chicken soup is the best. It is best not to use a pressure cooker when stewing, but to use a casserole to stew slowly.
Wuji Huangqi Zibu Decoction
material
Black-bone chicken, astragalus, jujube, mushrooms, pine mushrooms, Pleurotus nebrodensis
Practice 1. Astragalus, Jujube, Black-bone Chicken
2. Lentinus edodes, Tricholoma matsutake and Pleurotus nebrodensis
3. This is my magic weapon for cooking soup-braised pot (specially used for cooking soup, which saves electricity and is safe) * Boil black-bone chicken first, remove the blood powder * Put Astragalus membranaceus and jujube in * Turn the braised pot to low-grade cooking for 4 hours * At the same time, soak mushrooms and pine mushrooms in water.
4. Put the cooked chicken soup into a wok and pour in all kinds of soaked mushrooms, and be sure to add the water of pickled mushrooms to make the soup more fragrant. Finally, add fresh Pleurotus nebrodensis and a little salt. All kinds of mushrooms are anti-aging standing food, especially in autumn, which is very suitable for warming.