1 quail, 15 grams of ginseng, 30 grams of Chinese yam.

Main ingredient: quail meat 500 grams

Accessories: mushrooms (fresh) 50 grams of asparagus 50 grams

Seasoning: salt 5 grams of monosodium glutamate (MSG) 3 grams of wine 15 grams of Pericarpium Citrioderma 10 grams of scallion 20 grams of ginger 20 grams of each moderate amount

Making Process

1. will be the quail slaughtered, dehairing, offal, cut the spinal bone with scissors, remove the blood, washed; 2. seared Shiitake mushrooms to remove the tip of the wash, slice; 3. asparagus wash, cut into thin slices; 4. Pericarp wash, cut into thin slices; 5. scallion cut into segments, ginger slices standby; 6. will be the quail into the pot, pouring water, with a strong fire, turn over a little boil, take out; 7. with warm water to wash the blood froth, and then put it into a casserole dish, on top of the slices of Shiitake mushrooms, slices of asparagus, Pericarp, sliced scallion, slices of ginger, monosodium glutamate, wine, and then poured into the mesh filtered through the original soup for cooking quail The quail's original soup is filtered through a mesh sieve. 8. Cover the pot with a lid and cook over low heat for 2 hours.

4 quail, 20 grams of astragalus, 15 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of pepper, 5 grams of ginger, 10 grams of green onion?

Functional utility?

Benefiting the stomach, tonifying qi, inducing diuresis, and reducing swelling. It is suitable for weak spleen and stomach, internal injuries and fatigue, prolapse of anus, Qi failure and blood deficiency.

1. the quail slaughtered, remove the hair, viscera and claws, cut into 4 cm square block; astragalus wet through, cut thin slices diagonally; ginger pat loose, scallion cut into segments. 2. astragalus, quail, cooking wine with the stew pot, add broth to the appropriate amount of soup. 3 will be placed in the pot on the martial arts fire boil, and then stewed on the fire for 35 minutes, add salt, monosodium glutamate, pepper, stir that is