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What ingredients should be put in black-bone chicken soup to enrich blood?
Step 1: Prepare ingredients.

Important ingredients: astragalus membranaceus

Astragalus membranaceus is the first choice for women with deficiency of qi and blood, and it can also avoid frequent colds if taken regularly.

Then prepare black-bone chicken, red dates, shredded ginger, angelica, medlar, codonopsis pilosula and other ingredients. You can grasp the specific amount according to your own situation. Of course, you can also ask a doctor to help you match red dates, astragalus, angelica, medlar and codonopsis pilosula. Only in this way can we ensure that there will be no imbalance in the proportion of drugs while replenishing qi and blood. Then clean the red dates and medlar, cut them in half, clean the codonopsis pilosula and cut them into sections, and wash the angelica and astragalus together and soak them in water.

Step 2, blanch the black-bone chicken.

Cut the black-bone chicken into pieces of suitable size according to your own preference, then cut a certain amount of shredded ginger, boil the shredded ginger and black-bone chicken in a pot with cold water and pour out the water. This is to get rid of the fishy smell and blood of black-bone chicken, so we must grasp the cooking time and pour out the water as long as it is boiled.

Step 3, add ingredients.

Clip all the shredded ginger in the black-bone chicken, and then pour the materials of red dates and medlar into the pot together with water. It is recommended to soak them a few hours in advance, which will be higher. If you find that there is not enough water, you can add some cold water in moderation, but it is recommended that you choose the amount of water to soak according to the amount of soup.

Step 4: Boil the pot.

Put all the ingredients in, cover the pot and cook for about 20 minutes. When the time comes, uncover the pot and add salt, monosodium glutamate and other condiments for seasoning. Generally speaking, do not put monosodium glutamate and other condiments, because this may destroy the taste of this soup.