Stewed chicken ribs with cuttlefish(mo yu gan dun pai gu ji )

Stewed chicken ribs with cuttlefish

Introduction:

"What is the best tonic in winter? The first meat: Cuttlefish on the list reason: about eating meat, there has been a saying that "four legs is better than two legs, two legs is better than no legs". Cuttlefish is delicious and nutritious. It contains 13 grams of protein and only 0 gram of fat per 100 grams of meat. It also contains carbohydrates, vitamin A, vitamin B, calcium, phosphorus, iron and other essential substances for human body. It is a kind of high protein and low-fat nourishing food. Eating cuttlefish in autumn is especially nourishing for women. Cuttlefish has the effect of tonifying blood and kidney, strengthening stomach and regulating qi. Eating cuttlefish in autumn can nourish yin and generate fluid. The best way to eat: Braised, stir fried, fried, stewed, cold, soup can do, but to prevent autumn dryness, cuttlefish soup is more appropriate. The best match: tofu, also belongs to the food of nourishing yin and promoting body fluid, eating together can also play a complementary role of protein. "

Production steps:

Materials required:

Dried cuttlefish: 200g

Spare ribs: 200g

Chicken: 250g

Carrot: 100g

Mushroom: 30g

Celery: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mo Yu Gan Dun Pai Gu Ji