Cooking ingredients

Rice, chicken claws, chestnuts, wolfberries, ginger, salt, chicken essence, pepper, sesame oil, chopped green onions

Cooking steps

1, cut the cleaned chestnuts into small pieces.

2, washed chicken claws chopped off the tip of the claw, and then cut in half.

3, casserole filled with about 700 ml of water to boil.

4, pour in the washed rice, put in the cut chestnuts, stir well.

5, into the cut chicken claws, pour washed wolfberry.

6, and then sprinkle ginger, stir a few times.

7, cover and bring to a boil, then cook over low heat for 30 minutes until all ingredients are cooked through.

8: Remove the lid and stir.

9: Add salt and chicken essence, mix well, sprinkle with pepper, stir well and drizzle in a little sesame oil.

10, mix and cook until flavorful.

11, turn off the fire, and then sheng out of the cooked porridge.

12, put in a soup bowl, sprinkle with chopped green onion is ready.

Chestnuts can not eat with what

1, can not eat with beef

Chestnut vitamins easy to react with trace elements in beef, weakening the nutritional value of chestnuts, and not easy to digest. Beef temperature, it has a spleen, stomach, waist and feet, tonic effect; and chestnuts belong to the salty and warm, with the kidney gas, gas thick gastrointestinal role.

Single from the medicinal properties of the food point of view of the two are not contradictory; but from the nutrient composition point of view, chestnut is rich in vitamin C, per 100 grams of chestnut contains 40 mg of vitamin C. However, beef contains carotene, B vitamins and fatty acids. The vitamin C in chestnuts will have a chemical reaction with the trace elements in beef, thus losing the original nutritional value of chestnuts. Moreover, the consumption of chestnuts and beef will cause bloating, vomiting and indigestion symptoms. Therefore, beef and chestnuts should not be **** food, the best interval, separate food.