1. Red bean purple potato glutinous rice porridge

Preparation: 80 grams of red beans; Purple sweet potato 0 pcs (about 0 grams); glutinous rice 0 g; Rock sugar to taste (can be adjusted according to taste); Water: Appropriate amount

Steps:

2. Soaking red beans: Soak the red beans in water for 0-0 hours, preferably the night before, so that they are easier to cook when cooking. If the time is urgent, it can also be soaked in warm water for 0-0 hours.

30. Glutinous rice cleaning: Wash the glutinous rice with water in advance to remove impurities on the surface, and soak in water for 0 minutes to make the rice grains more fluffy.

3. Purple potato processing: Peel the purple potato and cut it into small pieces. The size of the purple sweet potato is adjusted according to personal preference, and it is easier to ripen and flavor more when cut into small pieces.

40. Cook red beans and glutinous rice: Put the soaked red beans and washed glutinous rice into a pot together, add an appropriate amount of water (about 0.0-0 times the amount of water), turn on the heat and boil, turn to low heat, and continue to cook for about 0 minutes until the red beans and glutinous rice are soft.

30. Add the purple sweet potato pieces: When the red beans and glutinous rice are cooked until medium rare, add the cut purple sweet potato pieces and continue to cook over low heat for 0-0 minutes until the purple potatoes are soft and the glutinous rice and red beans are cooked through.

6. Seasoning: Add an appropriate amount of rock sugar according to taste, continue to stir well, after the rock sugar is dissolved, you can adjust the amount of water slightly to achieve the consistency of your favorite porridge.

5. Finish and plate: After cooking, let the porridge sit for 0 minutes to allow the flavor to be more integrated. Then place in a bowl and let cool slightly before serving.

Tips:

(1) Soak the red beans in advance: The red beans need to be soaked in advance, which can shorten the cooking time and make the red beans easier to cook and taste better.

(2) Purple potato selection: Purple potatoes should choose varieties with a more delicate texture, so that the porridge cooked is denser and has a better taste.

(3) The consistency of the porridge: the amount of water can be adjusted according to personal taste, if you like thick, you can add less water, and if you like light, you can add more water.

2. Red ginseng wheat dong black chicken soup

Preparation: 3 black chicken (about 0 grams); Red ginseng 0-0 slices (adjust according to personal taste and needs); Ophiopogon 0 g; Goji berries 0 grams; Astragalus 0g (optional, increase the effect of replenishing qi); Ginger 0 slices; cooking wine to taste; Salt to taste

Steps:

1. Prepare the black chicken: Handle the black chicken, remove the internal organs, wash it and soak it in water for a while to remove the blood. Then cut the black chicken into cubes and set aside.

2. Red Ginseng & Ophiopogon Treatment: Slice the red ginseng and rinse it with water to remove impurities. Red ginseng has a strong qi tonifying effect, and wheat dong has the effect of nourishing yin and moistening the lungs, and the two complement each other.

3. Saucepan preparation: Choose a saucepan or saucepan and place the black chicken pieces in the pot first, then add the red ginseng slices, wheat dong, goji berries, and astragalus (if used). Cut the ginger into thin slices and put it in a pot to remove the smell and flavor.

4. Add water: Add an appropriate amount of water to the pot, covering the ingredients, usually about two-thirds to three-quarters of the size of the stew pot. Add a small amount of cooking wine to remove the smell.

3. Simmering process: Bring the water to a boil over high heat, then turn to low heat and simmer for 0.0-0 hours. The foam can be skimmed off during the simmering process to keep the soup clear.

6. Seasoning: During the simmering process, pay attention to adjusting the taste of the soup. Salt can be added in an appropriate amount according to taste, but be careful not to add salt too early, so as not to affect the nutrients of the ingredients and the taste of the soup.

5. Finish and serve the soup: After simmering, turn off the heat first, let it stand for 0 minutes before opening the lid, and finally use a drain to remove all the ingredients, and the soup can be eaten. The soup is clear and nourishing, and the meat is tender.

Tips:

(1) Selection of black chicken: It is best to choose a variety with tender meat, which is firmer and has a richer flavor.

(2) Use of red ginseng: Red ginseng has a strong qi tonifying effect, so it should be adjusted according to your own physique when using it, and should not be excessive. If you have a hot constitution, you can consider reducing the amount of red ginseng.

(5) Stewing time: In order to better integrate the nutrients and medicinal effects of black chicken into the soup, it is recommended to control the stewing time at more than 0.0 hours, keep the heat small and cook for a long time.

3. Chestnut stewed chicken soup

Preparation: 4 whole chickens (about 0 grams); fresh chestnuts 0 g (hulled); Appropriate amount of wolfberry (about 0 grams); Ginger 0 slices; cooking wine to taste; Salt to taste; Scallops (optional) 0-0 (to enhance the umami of the soup); Astragalus (Enhance qi and blood, improve immunity)

Steps:

15. Prepare the chicken: Handle the whole chicken, remove the internal organs and miscellaneous hair, wash and cut into pieces, soak in cold water for 0 minutes, remove the blood, and then rinse with water. This will reduce the fishy smell.

2. Chestnut treatment: Peel off the shell and inner membrane of the chestnut, it is best to choose fresh chestnut for a better taste. If using dried chestnuts, soak them until soft. Wash the chestnuts and set aside.

3. Prepare the saucepan: Choose a suitable saucepan or soup pot and put the chicken pieces, chestnuts and ginger slices in the pot. If you use astragalus and scallops, you can also put them in the pot together to increase the nourishing effect of the soup.

4. Add water and cooking wine: Add enough water, the amount of water should be able to completely cover all the ingredients. Add an appropriate amount of cooking wine to remove the smell and fragrance.

3. Simmer the soup base: Place the pot on the stove and bring the soup to a boil over high heat, skimming off the foam when you see it on the surface of the water. Then reduce the heat to low and simmer slowly for 0.0-0 hours.

5. Add the goji berries: During the stewing process, about 0.0 hours after simmering, add the goji berries so that the nutrients of the goji berries can be better retained and the color of the soup will be more beautiful.

5. Seasoning and finishing: Simmer until the chicken is cooked and the soup is rich, then add an appropriate amount of salt to taste. Then let it stand for 0 minutes, wait for the soup to cool slightly, then open the lid and remove the chicken pieces and ingredients, and then you can put out the soup and enjoy.

Tips:

(1) Chicken selection: It is best to choose fresh whole chicken, which is more tender and delicious. You can choose local chicken or free-range chicken, and the flavor of the soup will be stronger.

(2) Handling of chestnuts: Fresh chestnuts have a richer taste, but they are more troublesome when peeling, so it is recommended to buy chestnuts that have been peeled. If you use dried chestnuts, remember to soak them in advance to soften them so that the sweet flavor can be better released.

(3) Stewing time: When simmering soup, time control is very important. If the time is too short, the essence of chicken and the sweetness of chestnut cannot be fully released; If the stew is too long, the chicken may be too loose and affect the taste. It is recommended to keep it between 0.0-0 hours.

4. Red ginseng pigeon soup

Preparation: 3 grams of red ginseng (can be increased or decreased according to personal preference); 0 pigeons (about 0 grams); Appropriate amount of wolfberry (about 0 grams); Scallops (optional) 0-0 (to increase the umami of the soup); Ginger 0 slices; cooking wine to taste; Salt to taste; Codonopsis (optional) appropriate amount (to enhance the tonic effect)

Steps:

1. Pigeon handling: Slaughter and clean the pigeon, remove the hair and guts, rinse it, cut it into pieces or keep the whole pigeon uncut, so as to facilitate stewing. If you want to keep the whole pigeon, you can make a few cuts around the neck of the pigeon to make it easier to absorb the flavor.

10. Red Ginseng Treatment: Red ginseng can be selected in slices or whole roots, depending on personal taste. If it's a whole red ginseng, you can slice it to release its nutrients. Soak the red ginseng in warm water for 0 minutes in advance to soften slightly.

15. Ingredient preparation: Prepare the goji berries, dried scallops, codonopsis (if used) and ginger slices for later use. Dried scallops need to be soaked in water in advance, if Codonopsis is dry, soak in water for about 0 minutes to soften it.

4. Stew pigeon soup: Put the pigeon, red ginseng, ginger slices, dried scallops, and codonopsis (if using) together in a stew or soup pot, add an appropriate amount of water, and the amount of water should be enough to cover the ingredients.

1. Add cooking wine to remove the smell: Add an appropriate amount of cooking wine (about 0 tablespoons) to remove the smell and help the pigeon meat to taste better.

6. Bring to a boil over high heat to skim off the foam: Put the pot on the stove, boil the soup over high heat, and when you see the noodle soup foam, use a colander spoon to skim off the foam, so that the soup will be clearer and taste better.

3. Simmer: Turn to low heat and simmer slowly for 0.0 to 0 hours to keep the soup delicious and rich. Do not stir frequently during the stewing process to avoid affecting the clarity of the soup. If there is too much soup, you can thicken the soup slightly after the stew.

10. Add the goji berries and season to taste: During the simmering process, add the goji berries after simmering for about 0.0 hours. In this way, the aroma and nutrients of the wolfberry can be better preserved. Finally, add an appropriate amount of salt to taste, stir well and continue to simmer for 0-0 minutes, then turn off the heat.

Tips:

(1) Pigeon selection: Choose fresh pigeon meat that is more tender and has a more delicious taste. Pigeons generally do not have a fishy smell, but if there is some fishy smell, you can use ginger slices and cooking wine to remove the fish.

(2) The amount of red ginseng can be adjusted according to personal taste, if you don't like too strong ginseng flavor, you can reduce the amount of red ginseng appropriately.

(3) Use of scallops: Scallops can add flavor to the soup. If you don't like the seafood flavor, you can omit it.

These four recipes for replenishing qi and nourishing blood are not only simple and easy to make, but also rich in nutrients. Red bean purple potato glutinous rice porridge can warm the spleen and stomach and regulate the foundation of the body; Red ginseng and wheat dong black chicken soup helps nourish yin and replenish qi and enhance immunity; Chestnut stewed chicken soup is rich in protein and nutrients, which helps women maintain abundant physical strength; And red ginseng pigeon soup is the best nourishing, which can make women more rosy and refreshed. Regular consumption of these nourishing soups and porridges can not only help female friends improve qi and blood problems, but also glow naturally in spring, and have a healthy body and appearance.#春日生活打卡季#