Materials: 1 broiler, 8 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of green onion, 10 grams of ginger, 15 grams of sprinkles, 3 grams of sesame oil.

Method: 1

The chicken will be open to take out the internal organs, pay attention to the lungs sticking to the sternum to remove, into the water will be rinsed out the blood and water, with the root of the knife to the chicken chopped into egg-sized pieces. Cut the green onion into pieces and the ginger into chunks.2

Put a frying pan on the heat, boil a pot of water, put the chicken pieces into it, remove it when its surface shrinks, put it into cool water to wash it and remove the dirt on its surface.3

Put a frying pan on the heat, add the water, put in the green onion, ginger chunks, cooking sprinkles, salt and monosodium glutamate (MSG), put the chicken pieces into it, and then turn it to a low heat to boil it. Cook for about 25-35 minutes, and when the meat is rotten, it is ready to serve.

Stewed Chicken and Ginseng Soup

Main Ingredients:

400 grams of sea cucumber, 1500 grams of chicken, 25 grams of sliced ham, 50 grams of mushrooms, 50 grams of sliced bamboo shoots and flowers, 500 grams of chicken bones, 250 grams of baby pork ribs.

Accessories:

6 grams of refined salt, 35 grams of cooking wine, 10 grams of green onion, 10 grams of ginger, 5 grams of monosodium glutamate (MSG), 1000 grams of soup.

Method:

①Wash the sea cucumber, blanch under the pot of boiling water to remove.

② chicken bones, small ribs chopped into pieces, and competition with the child chicken blanch under the pot of boiling water to remove, wash the blood.

3 mushrooms to remove the tip, wash the sediment to be used.

4 will be sea cucumber, chicken in the soup bowl, bamboo shoots flower slices placed in the sea to participate in the gap between the two ends of the chicken, ham slices in the center, add wine, monosodium glutamate, salt, onion and ginger, chicken bones, small ribs, broth, cover the lid, steam rotten out, remove the chicken bones, ribs, remove the onion, ginger, can be eaten.

Nutrition:

Contains 1894 grams of protein, 192.4 grams of fat, 25.2 grams of carbohydrates, 246.7 milligrams of calcium, vitamin B2: 17.7 milligrams of vitamin B2, phosphorus 181795.3 milligrams of phosphorus, iron 73 milligrams of iron, vitamin A 2455.4 international units of vitamin A, vitamin B1: 19 milligrams of vitamin B1, vitamin C 12 milligrams of vitamin C, niacin 416.2 mg, can produce 12335.9 kcal.

Function:

Tonifying the kidney and essence, nourishing the blood and moistening the dryness, strengthening the spleen and bones, and cultivating the internal organs, which is beneficial for the postpartum body to eat. And rich in phosphorus, calcium, for the infant bone development is very favorable: rich in protein, for the post-partum maternal nutrition has a very good role in promoting.

Stewed chicken fu

Raw materials

Chicken thigh meat two (weighing about 400 grams).

Egg white 25 grams, 100 grams of net pork, 25 grams of cooked ham slices, 15 grams of mushrooms, 30 grams of dry starch, 25 grams of wine, 7.5 grams of refined salt, 750 grams of peanut oil (50 grams of oil consumption).

Making process

Minute the pork into rice grains, put it in a bowl, add seasonings and mix well. Chicken thighs boneless skin side down, flat on the cutting board, gently chopped with a knife horizontal and vertical rows, pat a layer of dry starch, will be evenly spread on the chicken, still chopped with a knife rows a few times, so that the meat mushrooms and chicken bonding, and then cut it into 3 cm wide diamond shape. Beat the egg white into a hair egg, add dry starch and mix well into a hair egg paste, and then net chicken pieces into the rolling dip. Put the pan on the fire heat oil, burn to fifty percent hot (about 125 ℃), the chicken pieces of the oil fried about 1 minute, to be slightly soft shell, white, with a leaky spoon to drain the oil. Then put it into a casserole, add chicken broth, ham slices, wine, refined salt, cover with a high fire and boil, move to a slight fire on the simmer for half an hour until crispy, put the mushrooms, a little simmering into.