Hot and sour chicken and radish soup(dong ji nuan shen tang suan la ji rou luo bo tang )

Hot and sour chicken and radish soup

Introduction:

"Hot and sour chicken radish soup is a very suitable healthy Soup for winter. It is rich in nutrition, easy to operate, sour and spicy taste, can warm up the body, is suitable for all ages home soup. Winter often drink radish soup, beneficial to the normal operation of the body. The lignin contained in radish can further improve the activity of macrophages, phagocytize cancer cells, bacteria and viruses, and has the effects of anti cold, anti-cancer and anti infection. Radish is one of the oldest vegetables in China. It is rich in nutrition. Its vitamin C is 8-10 times higher than pear and apple. It also contains protein, fat, sugar, inorganic salt, vitamin B1, vitamin B2, calcium, phosphorus, iron, amylase and oxidase. Radish also contains mustard oil, which, together with enzymes in radish, can promote gastrointestinal peristalsis, increase appetite and help digestion. At the same time, radish is also a good whitening and moisturizing product. Eating radish often can reduce the melanin and yellow pigment in the body, thus making the skin white, crystal clear, smooth and transparent. Chicken has high protein content, many kinds of amino acids, and high digestibility. It is easy to be absorbed and used by human body. It can enhance physical strength and strengthen the body. Chicken contains phospholipids which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and other diseases. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. "

Production steps:

Step 1: cut the chicken into slices and add the starch for sizing.

Step 2: wash the radish and cut it into shreds.

Step 3: add a small amount of oil into the pot, saute pepper and chopped green onion.

Step 4: add shredded radish and stir fry until it is soft.

Step 5: add a small amount of soy sauce and continue to stir well.

Step 6: add proper amount of water and bring to a boil.

Step 7: turn the heat down, cook until the radish becomes transparent, then add salt and white pepper.

Step 8: blanch the chicken slice by slice into the radish soup.

Step 9: cook for 1 minute, add vinegar and chicken essence to taste.

Step 10: Sprinkle with coriander and pour in sesame oil.

Materials required:

White radish: 200g

Chicken: 100g

Coriander: moderate

White pepper: 2G

Chicken essence: 2G

Salt: 2G

Zanthoxylum bungeanum: 5

Vinegar: 5g

Chopped scallion: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Note: do not cover the turnip when cooking. It can remove the taste of radish. Vinegar is volatile when heated and needs to be added last.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Dong Ji Nuan Shen Tang Suan La Ji Rou Luo Bo Tang