Spring tonic "stewed black chicken with Tricholoma matsutake"(chun ji zi bu pin song rong dun wu ji )

Spring tonic "stewed black chicken with Tricholoma matsutake"

Introduction:

"Tricholoma matsutake has many functions, such as strengthening the body, benefiting the stomach, relieving pain, regulating qi and resolving phlegm, and expelling insects. Tricholoma matsutake is one of the most important edible fungi in the world. It is regarded as the "king of edible fungi". Tricholoma matsutake is delicious and fragrant. It is a rare delicacy at the banquet. Tricholoma matsutake is rich in nutritional value, Tricholoma matsutake has high medicinal value, Tricholoma matsutake has the effect of strengthening the body, benefiting the intestines and stomach, regulating qi and resolving phlegm, and has certain curative effect on diabetes and cancer. Black chicken is a good medicine and food. It is mild in nature, sweet in taste and non-toxic. It can nourish the liver and kidney, replenish qi and blood, nourish yin and clear away heat, regulate menstruation and blood circulation, stop collapse and treat abdominal pain. At the same time, black chicken is also an excellent cooking material. Its meat is tender and delicious. It can cook a variety of excellent dishes with different flavors. Black chicken contains lysine, methionine and histidine, which are indispensable to human body. It has high nourishing and medicinal value, especially melanin, which is rich in high nourishing and medicinal value. It has the functions of Nourishing Yin, kidney, blood, essence, liver, antipyretic and deficiency. It can regulate human immune function and anti-aging. Since the old age, it has been known as "medicine chicken". It has good curative effect on postpartum deficiency, milk deficiency, irregular menstruation caused by deficiency of Qi and blood, deficiency of cold uterus, abdominal pain, metrorrhagia and metrorrhagia, and emaciation. Black chicken has a good tonic effect on all the deficiency diseases of the elderly. Although black chicken is a good tonic product, it can produce phlegm and fire, heat and wind. Therefore, it is suitable to eat less or avoid food for those who are not clear of pathogenic toxin and suffer from serious skin diseases. It is also not suitable to eat when suffering from serious exogenous diseases. At the same time, it should also avoid spicy, greasy, tobacco and alcohol. Today, we use these two kinds of raw materials to make a good spring health product, which is called "stewed black chicken with Tricholoma matsutake". This season, the most suitable for women in spring as a self conditioning into the role of warm tonic, men can also play the role of kidney tonic diet. The practice is as follows; "

Production steps:

Step 1: chop the black chicken first.

Step 2: remove the oxalic acid in the blanching water of Tricholoma matsutake, blanch it well, take out and put it into the stew cup together with the jujube

Step 3: blanch well, take out and put the jujube into the stew.

Step 4: blanch the black chicken for two minutes, then remove it, wash it with warm water and put it into the stewing cup.

Step 5: add scallion and ginger slices into the stew.

Step 6: mix the soup; put a little salt, pepper and MSG into the hot water, then add a few drops of Shaojiu and bring to a boil.

Step 7: then ladle the soup into the stew.

Step 8: cover the stew cup and put it into the steamer.

Step 9: steam over medium heat for two and a half to three hours.

Step 10: then serve it on the table together with the stew cup. When you eat, you can divide the meal. You can also use a small stew cup to make it according to the number of portions you need.

Materials required:

Clean bore black chicken: one, 400g

Tricholoma matsutake: 100g

Jujube: 3

Refined salt: 2G

MSG: 1g

Pepper: right amount

Water: moderate

Shaojiu: 20g

Scallion: 20g

Ginger slices: 15g

Note: stew characteristics; soup clear taste, salty fresh slightly sweet, simple production, rich nutrition. Warm tips: 1. After blanching, the black chicken must be washed with warm water, clean and free of impurities, and the stewed soup will taste delicious. 2. Fresh Tricholoma matsutake best blanching reuse, all mushrooms contain oxalic acid, after blanching will remove most of the oxalic acid, oxalic acid will affect the absorption of calcium, so blanching after water is better. 3. This product is stewed with black chicken, so there is no need to use thick soup to make it fresh. The soup stewed with black chicken is very delicious. 4. You can also use dried Tricholoma matsutake to make it. It will have a strong taste, but it is better to use fresh Tricholoma matsutake in spring. This spring health stew "stewed black chicken with Tricholoma matsutake" is ready for your reference!

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Chun Ji Zi Bu Pin Song Rong Dun Wu Ji