One, the old goose stew melon: clear heat and fire, nourishing body
In the hot summer, the old goose stew melon can be described as a good summer to quench their thirst. The winter melon is cold, with heat, diuretic effect, and the old goose of the warm tonic of the formation of yin and yang harmony. Stewing, winter melon absorbed the old goose of the delicious soup, soft and sweet taste, the old goose meat fluffy and delicious, not only nourish the body, but also can clear heat and detoxification.
Second, the old goose stewed radish: moisturize the lungs, cough, phlegm digestion
The radish is cool, sweet and pungent, with moisturizing the lungs, cough, phlegm digestion effect. When the radish is stewed with the goose, the radish absorbs the fat of the goose and becomes more soft and flavorful, while the meat flavor of the goose is also integrated into the radish, which is tender and juicy. This dish is not only delicious, but also relieves cough and promotes digestion.
Three, the old goose stew soybean: beneficial to the blood, strong bones
Soybean is rich in protein, isoflavones and a variety of trace elements, with beneficial to the blood, strong bones. Stewed with the old goose, soybean absorbs the essence of the soup of the old goose, with a strong soybean flavor and soft texture. And the old goose meat is soft, melt in the mouth, the combination of the two, complementary nutrition, is a nourishing and nourishing dishes.
Four, the old goose stewed worm * flower: clear heat and detoxification, nourishing Yin moist lung
Worm * flower is flat, taste sweet, with clear heat and detoxification, nourishing Yin moist lung effect. Stewing the bug* flowers with the old goose, the bug* flowers absorbed the freshness of the old goose, the soup color is bright and mellow. The old goose meat is tender, the worm * flower smooth and delicious, the two complement each other, not only to supplement nutrition, but also to clear heat and detoxification.
Fifth, the old goose stewed lotus root: spleen and stomach, cooling blood
Lotus root is cool, sweet, with the spleen and stomach, cooling effect. Stewed with the goose, the lotus root absorbs the fresh flavor of the goose and becomes crisp and refreshing. The soft meat of the old goose contrasts with the crunchiness of the lotus root, giving it a rich flavor and a long aftertaste.
When stewing the old goose, you can add different ingredients according to your personal taste, such as ginger, red dates, wolfberries, etc., which not only flavors the soup, but also enhances the nutritional value of the soup. Stewing time should be long, small fire and slow stew in order to make the old goose meat fully soft, soup thick and mellow.
The old goose stew is not only delicious, but also nutritious and nourishing. In the summer, a bowl of old goose stew winter melon cool relief; in the fall and winter, a bowl of old goose stew radish moisturize the lungs and cough; weekdays, a bowl of old goose stew soybean, insects * flowers, lotus root, nutritional nourishment, strong body. The old goose stew is worth savoring.