Steamed quail(qi zheng an chun )

The method of steaming quail with Astragalus is as follows

Raw materials for steaming quail with stilbene

Quail 2, Huangmi 10g, ginger 10g, scallion 10g, pepper 2G, salt 3G, clear soup 100g.

The processing steps of Qi steamed quail are as follows:

After killing the quails, remove the hair, viscera and claws, wash them, blanch them in boiling water, and remove them for 1 minute. Wipe Huang MI with a wet cloth, cut it into thin slices, put it into the belly of quail respectively, put it into a steaming bowl, fill it with clear soup, seal it with wet cotton paper, steam it in the cage for about 30 minutes, remove the cotton paper from the cage, decant the original juice, add salt and pepper to adjust the flavor, then buckle the quail into the bowl and pour in the original juice.

The characteristics of Qi steamed quail are as follows

It is fresh, soft and rotten. The soup is fresh, fragrant and smooth. It has the effect of Supplementing Qi and spleen, promoting diuresis and detumescence.

Steamed quail

Qi steamed quail is a local traditional dish in Sichuan Province, which belongs to Sichuan cuisine. This is a delicious food. It is fresh, soft and rotten. The soup is delicious and smooth. It can replenish qi and spleen. The effect of diuresis and detumescence.

raw material

Two quails. Huangmi 10g, ginger 10g, scallion 10g, pepper 2G, salt 10g, clear soup 100g.

Production process

After killing the quail, remove the hair, viscera and claws, wash them, put them in boiling water and remove them for 1 minute. Wipe Huang MI with a wet cloth, cut it into thin slices, put it into the belly of quail respectively, put it into a steaming bowl, fill it with clear soup, seal it with wet cotton paper, steam it in the cage for about 30 minutes, remove the cotton paper from the cage, desert the original juice, add salt and pepper to adjust the flavor, then buckle the quail into the bowl and pour in the original juice.

Prescription sources

Chengdu hui'antang nourishing restaurant recipe (single portion): Huangqi 10g, quail 2G, ginger 2G, scallion 1g, pepper 1g, salt 1g, clear soup 250g [effect] this is made of Huangqi and Cordyceps. It has the function of tonifying spleen, regulating lung, benefiting qi and promoting water. For Qi deficiency and spleen weakness, edema, adverse urination or diarrhea, and uterine prolapse due to body deficiency and middle qi depression, it is often taken as an adjuvant treatment. [production technology] 1. After killing quails, drain all blood, soak them in hot water of about 75 degrees, stretch and wash them, cut them from the back, remove internal organs, cut off claws, rinse them, then blanch them in boiling water for about 1 minute, and take them out for use. 2. Wipe Astragalus membranaceus with wet cloth, cut it into thin slices, divide it into two parts, put the quail in the steaming bowl, pour in the clear soup, seal it with wet cotton paper, and steam for about 30 minutes. 3. Take out the quail, remove the paper, decant the juice, add salt and pepper to make it taste good, then turn the quail into a soup bowl and pour in the original juice.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qi Zheng An Chun