Ingredients: straight bone 1 000g, onion knot 1 small bar, ginger1small piece, 50g of wine and 5kg of clear water.

Step 1: put the bones in warm water and wash them with rags one by one, especially the blood foam and impurities at the joints of the bones.

Step 2: put the big bones in a pressure cooker, add onions and ginger, and then add cold water, preferably enough at a time.

Step 3: Bring the fire to a boil, skim off the foam, turn to low heat and simmer slowly, then pour in the right amount of wine (according to the amount of alcohol ... hehe joke) for about 50 K.

Step 4: From the point of view of nutrition acquisition, vinegar can be added to the water after boiling, because vinegar can dissolve phosphorus and calcium in bones into soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.

Step 5: stew for 2- 3 hours before serving soup, that is, complete soup! Generally, pig bone soup can be used continuously, boiled at home for about 1-3 hours, and can be used twice until the bones are crisp, the color of the bones turns gray, the soup is delicious, and the fat nutrition is exhausted. Color: The soup is clear and oily.

≮ Expert advice ≯

Many people think that the longer the soup is cooked, the more delicious it tastes and the more nutritious it is. In fact, no matter how high the temperature is, the calcium in bones can't be dissolved, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in bones. Therefore, bone soup should not be boiled for too long.

1 Stewed chicken and ginseng soup

Main ingredients:

400g of sea cucumber, 0/500g of broiler/kloc-,25g of ham slices, 50g of mushrooms, 50g of bamboo shoots, 500g of chicken bones and 250g of small ribs.

Accessories:

6 g of refined salt, 35 g of cooking wine, 0/0 g of onion/kloc, 0/0 g of ginger/kloc, 5 g of monosodium glutamate and 0/000 g of broth/kloc.

Method:

① Wash the prepared sea cucumber, blanch it with boiling water and take it out.

(2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood.

(3) The mushrooms are pedicled and the sediment is washed for later use.

(4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve.

Nutrition:

It contains protein 1894g, fat 192.4g, carbohydrate 25.2g, calcium 246.7mg, vitamin B2: 17.7mg, phosphorus 18 1795.3mg, iron 73mg.

Function:

Tonifying kidney and essence, nourishing blood and moistening dryness, strengthening spleen and bones, nourishing viscera, is beneficial to postpartum physical deficiency and food supplement. And is rich in phosphorus and calcium, which is very beneficial to the baby's bone development; It is rich in protein, which has a good promoting effect on postpartum nutrition of lying-in women.

2 "Stewed Chicken Fu"

raw material

Two chicken legs (weighing about 400g). Egg white 25g, clean pork100g, cooked ham slices 25g, water-soaked mushrooms15g, dried starch 30g, Shaoxing wine 25g, refined salt 7.5g, peanut oil 750g (actual oil consumption 50g).

manufacturing process

Chop the pork into rice grains, put it in a bowl, add seasoning and mix well. Boning and peeling chicken legs, laying them flat on a chopping board, chopping them slightly horizontally and vertically with a knife, patting a layer of dry starch, spreading minced meat evenly on the chicken, chopping them several times with a knife to make the minced meat stick to the chicken, and then cutting them into diamonds with a width of 3 cm. Beat the egg white into fried eggs, add dry starch and mix well to make fried egg paste, then clean the chicken pieces and dip them in the roll. Heat the pan and drain the oil. When the heat reaches 50% (about 125℃), fry the chicken pieces in oil for about 1 min. When the chicken pieces are slightly soft and white, take them out with a colander and drain the oil. Then put it into a casserole, add chicken soup, ham slices, Shaoxing wine and refined salt, cover it with high fire, boil it, simmer for half an hour until it is crispy, and then add mushrooms and stew for a while.

3 "Stewed Tofu with Chicken Soup"

Raw materials:

Stone mill tofu 800g cooked chicken 50g chicken soup 1000g cabbage 50g chopped green onion 10g refined salt, pepper, monosodium glutamate and chicken oil.

Method:

1. The cooked chicken is shredded; Soak the Chinese cabbage in a boiling pot and take it out to cool.

2. Put the wok on fire, add chicken soup to boil, add drained stone-ground tofu, add refined salt, pepper, monosodium glutamate and melted chicken oil, simmer for about 20 minutes, put it in the wok, sprinkle with cooked shredded chicken and chopped green onion, and decorate with Chinese cabbage.

Features: the soup is delicious, and the tofu pudding is tender, smooth and delicious.

4 "Qigui Stewed Chicken Soup"

[raw materials]

Hen 1 hen (about 1000g), Radix Astragali 50g, Radix Angelicae Sinensis 10g, refined salt 5g, and pepper 0.5g.

[practice]

1. Slaughter live chickens, remove hair and internal organs, chop off chicken feet and shells, and wash them with clear water.

2, astragalus to rough skin, angelica washed for use.

3. Wash the casserole, add 400g of water and add the whole chicken. After boiling, skim the froth, add Radix Astragali, Radix Angelicae Sinensis and Fructus Piperis, and simmer for about 2 hours. At the same time, add salt to the chicken and stew for 2 minutes.

[nutrition]

It contains protein 225g, fat 42g, calcium 120mg, phosphorus 2300mg, iron 59mg, vitamin A300 IU, vitamin B 1 1.6mg, vitamin B2 1.6mg and nicotinic acid 51.

[Function]

Astragalus membranaceus is added to chicken to enhance the effect of invigorating qi, and Angelica sinensis is added to promote hematopoiesis. Angelica also has the function of stopping bleeding and promoting blood circulation, which is beneficial to the involution of postpartum uterus and the elimination of lochia. Compared with feeding chicks alone, it has the functions of invigorating qi and generating blood, nourishing five internal organs, removing blood stasis and stopping bleeding, and promoting the early recovery of female animals. At the same time, it can also be used for postpartum abdominal pain and lochia caused by postpartum qi and blood deficiency or blood stasis.

5 "Dizziness-Gastrodia Stewed Chicken Soup"

Laiyuan folk medicinal diet folk prescription

Rhizoma Gastrodiae tablet 10 g, old hen 1 g and ginger 3 tablets are used as raw materials.

Practice: Wash gastrodia elata, wash ginger and shred. After the old hen is slaughtered, the hair and viscera are removed, the gastrodia elata slices and shredded ginger are filled into the chicken belly, put into a stew pot, add appropriate amount of water, boil with strong fire, and then stew with slow fire until the chicken is cooked. Share soup and chicken. Can feed 1 every week. Three ingredients are used continuously.

Efficacy of enriching blood and calming wind. Used for recurrent weakness and dizziness after illness.