Protecting liver in spring -- delicious lemon chicken soup(chun ji hu hao gan mei wei ning meng ji tang )

Protecting liver in spring -- delicious lemon chicken soup

Introduction:

"All things grow in spring, chicken soup is the most suitable for nourishing liver, which can be called" the first soup in spring ". Spring is the season of growth and development, and it is also the season of liver qi in the five zang organs. Therefore, food, clothing, housing and transportation should conform to the flourishing trend of all things in the world, and mainly nourish the liver, otherwise it will produce diarrhea, abdominal pain and other cold diseases. Five birds, chicken should be in the liver, drink chicken soup nourishing liver blood, the most nourishing liver

Production steps:

Step 1: material drawing

Step 2: put the cleaned hen into the pot, pour in a proper amount of cooking wine, add two pieces of ginger, and then burn into water

Step 3: take out the boiled hen and wash it, pour out the water in the pot, add fresh water again, put the chicken in the pot with cold water, add scallion and ginger slices, bring it to a boil over high heat and simmer over low heat

Step 4: after one and a half hours, take out the scallion and ginger slices, put in the jujube, sprinkle the right amount of pepper and simmer for 20 minutes

Step 5: add lemon slices and simmer for 10 minutes (don't add lemon too early to avoid the chicken soup becoming sour)

Step 6: finally, add wolfberry, sprinkle a small amount of salt, simmer for 10 minutes, sprinkle a small amount of chicken essence when out of the pot (add coriander, chopped green onion, etc. according to personal taste)

Materials required:

Hen: half

Lemon: 2 slices

Jujube: 6

Lycium barbarum: 15 capsules

Cooking wine: moderate

Pepper: right amount

Ginger: right amount

Salt: small amount

Chicken essence: small amount

Scallion: right amount

Note: 1. Before cooking chicken soup, you can put the washed chicken into the water for washing rice for more than ten minutes. This can not only remove the fishy smell, but also a thorough cleaning process of meat, which can make the stewed soup cool but not turbid, delicious but not peculiar smell. 2. Adding a small amount of lemon in the chicken soup can make the soup not greasy, and taste more delicious. 3. Stewed soup is most suitable for cold water, with the water temperature rising slowly, the chicken will fully release nutrition. 4. Medlar should not be added too early, should be in the first five days Do not put salt too early, put it in ten minutes before the pot, and do not stir it after that

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Chun Ji Hu Hao Gan Mei Wei Ning Meng Ji Tang