Stewed chicken soup with motherwort(yi mu cao bao lao ji tang )

Stewed chicken soup with motherwort

Introduction:

"Motherwort, also known as Cuwei, kuncao, is a kind of herb, which is used to treat gynecological diseases such as dysmenorrhea, irregular menstruation, postpartum abdominal pain and so on. Because it contains selenium, manganese and other trace elements, can be antioxidant, anti-aging, anti fatigue and inhibit the proliferation of cancer cells, therefore, it also has the effect of beauty. It is said that Wu Zetian, the emperor of Wu Dynasty, began to apply ointment made of motherwort to her face when she was 15 years old. Therefore, she kept her young appearance when she was old. Motherwort can be used to boil water and grind powder. Hakka people in Guangdong Province make soup with fresh motherwort for the lady who has given birth to a child. It can regulate the body, activate blood circulation and remove blood stasis. Therefore, motherwort is a friend of a woman's life. In the cold winter, it's a lucky thing for a child to serve a bowl of hot soup cooked by Leonurus for his mother. "

Production steps:

Step 1: wash the old hen.

Step 2: prepare dried motherwort and wolfberry.

Step 3: put all the ingredients into the pot, add appropriate amount of water, bring to a boil, and simmer for 2 hours.

Step 4: seasoning the cooked soup with proper amount of salt.

Step 5: the healthy soup is ready.

Materials required:

Old hen: 600g

Motherwort: 60g

Wolfberry: right amount

Salt: right amount

Note: motherwort motherwort can remove stasis, promote blood circulation, regulate menstruation, contains selenium, manganese and other trace elements, can resist oxidation, anti-aging, has a very good cosmetic, anti-aging effect. However, due to its contractile effect on the uterus, pregnant women should not use it.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Yi Mu Cao Bao Lao Ji Tang