Recipe: Taizi Ginseng stewed pigeon soup

Home Cooking Recipe: Taizi Ginseng stewed pigeon soup

Notes:

When Rui Ge went to kindergarten, he would catch a cold every day. When he had a cold, he coughed. A cough was ten days and a half, and it was still in an infinite circulation mode. He coughed and coughed. There is also some allergic rhinitis. I really broke my heart. Later, a doctor friend said that I would cook more ginseng to eat for children and increase my resistance. I will cook it two or three times a week, and drink this without interruption. Now I am not afraid of it. Run down the nose, spit two sputum, do not take medicine, two or three days of yourself. The child is now on a small one, and the body is awesome. Although it is relatively thin, but a high ^_^ Taizishen is also called a child ginseng, used for spleen deficiency, loss of appetite, weakness after illness, lack of qi and yin, dry lung cough. As the old saying goes, "One pigeon wins nine chickens", the pigeons have high nutritional value and are very suitable for the elderly, the physically weak, the surgical patients, the pregnant women and the children. Modern medicine believes that: pigeon meat and body to strengthen the kidney, brain and tonic, improve memory, lower blood pressure, beauty, skin whitening and tender, longevity.

Ingredients:

Steps:

  1. Home Cooking Recipe: Have all the materials ready. Lotus seed lily ginseng is soaked in water for 30 minutes, washed and set aside. The pigeons wash and cut off the butt, smash into five pieces, smash into a piece above the neck, and the body is smashed into four pieces, and the blood is poured into the pot.

    Have all the materials ready. Lotus seed lily ginseng is soaked in water for 30 minutes, washed and set aside. The pigeons wash and cut off the butt, smash into five pieces, smash into a piece above the neck, and the body is smashed into four pieces, and the blood is poured into the pot.

  2. Home Cooking Recipe: Put all the ingredients into the casserole, add enough water at a time, boil over low heat and simmer for 1 hour and 20 minutes. After the flame is turned off, transfer the salt.

    Put all the ingredients into the casserole, add enough water at a time, boil over low heat and simmer for 1 hour and 20 minutes. After the flame is turned off, transfer the salt.

Tips:

If the ginseng ginseng is stewed for children, use 6 to 12 grams, not more than 12 grams.


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