Recipe: Ginseng velvet stewed black-bone chicken

Home Cooking Recipe: Ginseng velvet stewed black-bone chicken

Notes:

Last week, I went to Yunnan and Sichuan to play today. Although the food in Sichuan made me unforgettable, I still miss the Cantonese cuisine at home, especially the soup. I didn’t drink it for a few days. When I came back, my soup was full of soup. ...but when I came back for a few days, I was busy all day and night, and my husband came home at 12 o'clock in the evening for a few days. There was no way. Only when he was ready to cook, he came back to eat himself. Nowadays, small appliances are very convenient. You don't have to look at the fire to keep warm and prevent it from drying out. You can safely put the material into the stew and do other things with peace of mind.  Today, I introduce a very warm stew, which is very suitable for autumn and winter, and both men and women are suitable for eating. Ingredients: American Ginseng 1: Ginseng is good for reducing fire, suitable for people who work late at night.  Black-bone chicken: Black-bone chicken is very suitable for stews. Its protein is very high, and it also has the effect of nourishing yin and clearing heat.  Dangshen 1 strip: Codonopsis is also as beneficial as ginseng, and the medicinal properties are very compatible.  3 pieces of velvet antler: There is also a bit of velvet velvet in the press box. The antler has the effect of replenishing kidney yang. It is a valuable medicine of Dabu, but it is easy to get angry. Here, it can be neutralized with the ginseng.  a few red dates  a little bit

Ingredients:

Steps:

  1. Home Cooking Recipe: Material list

    Material list

  2. Home Cooking Recipe: Practice: Wash all the materials and cut them into small stews and simmer for 3 hours. My American ginseng is the original one. The old man from the family taught me to buy the original one. I came back and buried it with glutinous rice. Good 'nursing', I don't quite understand what it means, but the preserved ginseng has a long-lasting taste. The only trouble is that when the stew is cooked, the original taste is not good, and the dosage will be too large. So you can only cut it a little, first cook it soft, then pick it up and cut a small piece with a knife. Finally, add the right amount of salt to eat, if you do not drink salt, because the ginseng has a cool taste, it is not bad.

    Practice: Wash all the materials and cut them into small stews and simmer for 3 hours. My American ginseng is the original one. The old man from the family taught me to buy the original one. I came back and buried it with glutinous rice. Good 'nursing', I don't quite understand what it means, but the preserved ginseng has a long-lasting taste. The only trouble is that when the stew is cooked, the original taste is not good, and the dosage will be too large. So you can only cut it a little, first cook it soft, then pick it up and cut a small piece with a knife. Finally, add the right amount of salt to eat, if you do not drink salt, because the ginseng has a cool taste, it is not bad.


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