Ginseng nourishing chicken soup - preparing for health preservation in autumn(ren can zi yang ji tang wei qiu ji yang sheng zuo hao zhun bei )

Ginseng nourishing chicken soup - preparing for health preservation in autumn

Introduction:

"What's the most important thing about the time of drinking soup?" he said? There is a certain truth in this saying: "if you drink soup before meals, you will be slim and healthy", "if you drink soup after meals, you will get fatter". Before eating, drinking soup is equal to adding lubricant to the gastrointestinal tract. Drinking soup from time to time during the meal helps to dilute and stir the food, which is beneficial to the absorption and digestion of food by the gastrointestinal tract. At the same time, drink soup before eating to partially fill the stomach, which can reduce the intake of staple food and avoid excessive intake of energy. And after eating soup, easy to cause excess nutrition. Soup is also called Lao Tang, which is commonly used in Guangdong, Hong Kong and Macao and Chinese mainland. Due to the dry climate and humid ground in autumn and winter, people like to drink the old fire soup which can nourish the body and nourish the health. It is usually made by boiling vegetables, meat or medicinal materials for several hours in pressure cooker, electronic stew pan, steel pot or casserole. Laohuo decoction has the effects of skin care, heart protection, eyesight improvement, gallbladder lowering and bone strengthening. As for the material of soup, yam, lotus root, carrot and other materials can be used as soup. Different materials can achieve different effects. The so-called "autumn health preservation" is that because there is less rain in autumn and the weather is dry, the body is prone to "autumn dryness" due to the extension of virtual fire; it is easy to cause body fluid deficiency, such as "dryness" due to lack of body fluid, such as dry skin and cough. And "prevent autumn dryness" focuses on diet conditioning, appropriate food selection can moisten the lung, clear dryness, nourish yin and generate fluid, such as pear, sugarcane, water chestnut, lily, tremella, etc. As for the proper medicinal materials, they can also prevent autumn dryness, so there are not many good soups. [ginseng] can regulate the central nervous system, improve the excitation and inhibition process of the brain, make it tend to balance, improve the ability of mental and physical labor, improve work efficiency and anti fatigue effect. Moderate consumption can promote the brain's use of energy substances, can improve the ability of learning and memory. Ginsenosides RB1 and Rg1, which are effective components in ginseng, have good effects on learning and memory. [ginseng] can improve heart function, increase myocardial contractility, slow down heart rate, increase cardiac output and coronary blood flow, and resist myocardial ischemia and arrhythmia. Ginsenoside can accelerate lipid metabolism and significantly reduce high cholesterol. [hypoglycemic effect] ginseng contains ginsenoside and ginseng polysaccharide, especially ginsenoside Rb2, which has obvious hypoglycemic effect; in addition, ginseng polysaccharide is another hypoglycemic component in ginseng. [enhance immune function] the active ingredients regulating immune function can improve immune function not only for normal people but also for people with low immune function. Ginseng polysaccharide is a kind of high molecular acidic polysaccharide purified from ginseng, which is an immune enhancer. [antioxidation] ginseng contains many antioxidants, such as ginsenosides, panaxacetylenes and panaxadiol saponins. These compounds have anti lipid peroxidation effect, which is the basis of anti-aging effect. In addition to the anti-aging effect, it can regulate the physiological functions of nerve, endocrine, immune function and material metabolism. Many people will say that ginseng is a hot food, not everyone can eat it, but as long as there are proper ingredients, it will not cause the so-called "hot dryness" to human body. Add proper amount of nourishing and moistening ingredients such as Yuzhu, Huaishan and Fuling to the soup. Polygonatum odoratum is widely distributed in temperate regions of Eurasia. The effect is nourishing yin and moistening lung, nourishing stomach and promoting fluid, relieving dry cough, cough, dry throat and thirst, internal heat and thirst, yin deficiency and external sensation, dizziness and dizziness, and muscle and pulse contracture pain. Polygonatum odoratum is sweet and fatty, soft and moist. It is a good medicine for nourishing yin and promoting body fluid. The vitamin A contained in Polygonatum odoratum can improve the condition of dry and rough skin, make it soft and smooth, and play the role of beauty and skin care. "

Production steps:

Step 1: weigh the material for standby.

Step 2: wash the material.

Step 3: after washing, all the ingredients except ginseng are put into the soup pot or casserole.

Step 4: add 3000ml water and bring to a boil.

Step 5: while waiting for the soup to boil, soak the ginseng in the water for 10 minutes.

Step 6: after 10 minutes, gently brush ginseng with a clean toothbrush several times, and then rinse it. This step is to clean the fine sand of ginseng beard and body, because ginseng grows in the soil. Although the merchants have cleaned it before selling it to the market, it is inevitable that some fine sand will remain.

Step 7: after the ginseng is washed, it can be put into the soup and simmered together.

Step 8: after the soup is boiled, turn to low heat and simmer slowly. The heat should be controlled in a low heat, but also in the state of soup [boiling].

Step 9: after stewing for one hour, you can start to process the chicken. Remove the head and the excess fat from the tail of the fresh chicken, because the soup should be clear and original, and try not to have too much fat on the surface.

Step 10: it is suggested to put half of the chicken directly into the soup without cutting it into small pieces. When the cooked chicken soup is soft and tender, there is no need to cut it. Put the chicken into the soup and simmer for 1 hour.

Step 11: I don't need any seasoning for the chicken soup.

Step 12: finished product.

Materials required:

Ginseng: 16g

Yuzhu: 40g

Jujube: 18g

Huaishan: 12g

Poria cocos: 11g

Chicken: half

Dried longan: 10g

Wolfberry: 13g

Water: 3000ml

Salt: a little

Note: 1. The core of red jujube used in soup must be removed, because the red jujube with core is hot. 2. There is no need to add any cooking wine, ginger or onion to the soup, which will make the taste of the soup more complicated. 3. Since the soup is mainly the original soup, it is recommended not to add MSG, chicken powder and other seasonings; because these are chemicals, eating too much will only cause harm to the human body, such as premature white hair, hair loss, dry mouth and so on. In fact, cooking at home is mainly to keep away from unnecessary chemicals, so it is not recommended to put monosodium glutamate or chicken powder in cooking at home.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Ren Can Zi Yang Ji Tang Wei Qiu Ji Yang Sheng Zuo Hao Zhun Bei