Turn dragon to Phoenix(hui long zhuan feng )

Turn dragon to Phoenix

Introduction:

"The protein content of chicken varies according to the position, skin and no skin. The order from high to low is peeled chicken, breast meat and thigh meat. Compared with other meats, skinless chicken has the characteristics of low calorie. However, there are a lot of lipids in the skin, so it is absolutely impossible to call chicken with skin a low calorie food. Every 100 grams of skinless chicken contains 24 grams of protein and 0.7 grams of lipids, which is a high protein food with almost no fat. Chicken is also a good source of phosphorus, iron, copper and zinc, and rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K and so on. Compared with beef and pork, chicken contains more unsaturated fatty acids oleic acid (monounsaturated fatty acid) and linoleic acid (polyunsaturated fatty acid), which can reduce LDL-C, which is harmful to human health. ≮ impact on disease and health ≠ chicken has high protein content, many kinds of amino acids and high digestibility, which is easy to be absorbed and used by human body, and has the function of strengthening physical strength and strengthening 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 effects of warming and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones. Chicken breast meat contains more B vitamins, which can recover fatigue and protect skin; thigh meat contains more iron, which can improve iron deficiency anemia; wing meat contains rich bone collagen, which can strengthen blood vessels, muscles and tendons. The nutrition of chicken is higher than that of chicken soup, so don't drink chicken soup without eating chicken. Chicken butt is the most concentrated place of lymph, and it is also a warehouse for storing bacteria, viruses and carcinogens. It should be discarded. Gout patients should not drink chicken soup, because chicken soup contains high purine, will aggravate the disease. ≮ the method of purchase, preservation and consumption of fresh chicken meat is closely arranged, the color is clean pink and glossy, the skin is beige, glossy and tension, and the hair follicle is prominent. Do not choose the meat and skin surface is dry, or more water, fat loose chicken. Chicken is easy to deteriorate in meat products, so it should be put into the refrigerator immediately after purchase, and can be eaten a little later or the next day. The rest of the chicken should not be kept raw, but cooked. Chicken can be stewed, steamed and cooked separately, or fried, stewed and fried together with other vegetables and meat. The nutritional value of lotus root: 1. Clearing heat and cooling blood: lotus root is cold in nature and has the function of clearing heat and cooling blood, which can be used to treat heat diseases; lotus root tastes sweet and liquid, which is especially beneficial for people with fever, thirst, bleeding, hemoptysis and bleeding. Lotus root 2, laxative, spleen appetizer: lotus root contains mucus protein and dietary fiber, can be combined with bile acid salt, cholesterol and triglyceride in food, so that it can be excreted from feces, thus reducing the absorption of lipids. Lotus root exudes a unique fragrance, also contains tannin, has a certain spleen antidiarrheal effect, can enhance appetite, promote digestion, appetizer healthy, beneficial to poor appetite, anorexia recovery. 3. Blood and muscle: lotus root has high nutritional value, rich in iron, calcium and other trace elements, plant protein, vitamins and starch content is also very rich, has obvious tonifying qi and blood, enhance human immunity. Therefore, traditional Chinese medicine calls it "tonifying the middle, nourishing the spirit, benefiting qi and power". 4. Hemostasis and stasis dispersing: lotus root contains a lot of tannic acid, which can contract blood vessels and stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease. Suitable for general population can eat 1, the elderly, children and children, especially for the weak patients, especially for the patients with high fever, hematemesis, hypertension, liver disease, loss of appetite, iron deficiency anemia, malnutrition; 2, the lotus root is cold, maternal should not eat too early; the lotus root is cold, eating raw is crisp and refreshing, but it hinders the spleen and stomach. It is not suitable to eat raw for those with low digestive function of spleen and stomach and loose stool; 3. Oujian decoction can be used for various kinds of haemorrhage. General postpartum 1 ~ 2 weeks after eating lotus root can be gradually alleviated. Usage and dosage: 1. Lotus root can be eaten raw, cooked, mashed and drunk, or dried and ground for porridge. 2. The edible lotus root should be yellow brown with thick and white flesh. If it is dark and has peculiar smell, it is not suitable for eating. 3. Raw lotus root cooked food is suitable for frying, stewing, frying and ingredients of dishes, such as "eight treasure lotus root", "fried lotus root box" and so on. 4. Don't use iron when boiling lotus root, so as not to make the food black. 5. Lotus roots that have not been cut can be stored at room temperature for a week, but because they are easy to turn black and the cut face is easy to rot, the cut lotus roots should be covered with fresh-keeping film and refrigerated for about a week. It has the functions of clearing away heat, generating body fluid, cooling blood, dispersing blood stasis, tonifying spleen, appetizing and relieving diarrhea. It is mainly used for treating febrile diseases, such as febrile thirst, hematemesis, bleeding and heat drenching. Cooked lotus root is warm in nature and sweet in taste. It has the effects of benefiting stomach and spleen, nourishing blood and tonifying, promoting muscle growth and relieving diarrhea. It is mainly used for treating lung heat cough, irritability and thirst, diarrhea due to spleen deficiency, loss of appetite and various blood syndromes. Huilong Zhuanfeng includes chicken, lotus root, corn and carrot. It is nutritious and suitable for the elderly and children

Production steps:

Step 1: preparation materials: chicken, millet pepper, pepper, lotus root, carrot, corn, onion, ginger and garlic.

Step 2: wash the chicken, add cooking wine, and marinate with a spoonful of soy sauce for 15 minutes.

Step 3: slice the lotus root, leave a part, and cut the rest into small pieces.

Step 4: Boil the lotus root in water, take it out and put it in cool water. spare.

Step 5: Chop onion, ginger and garlic. Millet pepper, pepper cut, corn cut into grains, carrot cut into small pieces.

Step 6: stir fry onion, ginger and garlic until fragrant.

Step 7: add chicken, wait for color change, add a spoonful of chicken essence, salt, cooking wine, 23 incense, tomato sauce, a handful of rock sugar.

Step 8: pour the pickled pepper water into the stewed chicken, then turn down the heat.

Step 9: stew until half of the water is left.

Step 10: add carrot, corn and lotus root. Stir fry. Add a spoonful of soy sauce and color.

Step 11: add millet pepper and pepper when the juice is collected. Just collect the juice and the chicken is ready.

Step 12: put the lotus root that has not been chopped and cooked into a plate.

Step 13: Huilong Zhuanfeng is ready. Lotus root tastes crispy and delicious. Chicken is cooked and rotten. With the taste of corn and carrot, the dish tastes good.

Step 14: finished product drawing.

Step 15: finished product drawing.

Materials required:

Chicken nugget: 1 / 4 chicken

Lotus root: one

Corn: one

Carrot: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Millet pepper: two

Pepper: two

Salt: a spoonful

Ketchup: a spoonful

Chicken essence: a spoonful

Cooking wine: 2 teaspoons

Soy sauce: two spoonfuls

Twenty three incense: a spoonful

Rock candy: a handful

Pepper water: a bottle

Note: the longer the chicken stew, the more delicious it is. It depends on how much you like it, whether you like it crisp or rotten. Pepper water has always been a material I like to use. I hope to share it with you. It's delicious and easy to use.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Hui Long Zhuan Feng