springIt is a time when the stomach is prone to "temper tantrum", and with the change of temperature and the alternation of seasons, many people will feel discomfort such as indigestion, stomach bloating and stomach pain. At this time, it is especially important to maintain the stomach and intestines. Reasonable diet and attention to the stomach-nourishing effect of ingredients can effectively help us alleviatespringGastrointestinal upset. The four-course home-cooked dishes recommended by the dietitian are not only delicious, but also have a very good stomach-nourishing effect. By choosing nutritious and easy-to-digest ingredients, you can regulate the spleen and stomach and enhance digestive function. Braised chicken with chestnuts, pork liver soup with spinach, steamed apple cup, brown rice and yam cake, these four dishes of wontons can not only provide rich nutrition, but also care for the spleen and stomachspringYou can also have a healthy and comfortable gastrointestinal environment.

1. Braised chestnut chicken

Ingredients: 2g chicken thigh (whole chicken or chicken breast can be selected); Chestnuts 0 g (hulled); Ginger 0 slices; Green onion 0 stalks; cooking wine 0 tablespoons; soy sauce 0 tablespoons; dark soy sauce 0 tablespoons; sugar 0 teaspoons; Salt to taste; Edible oil to taste; water to taste; Star anise: 0 pcs

Steps:

1. Prepare the ingredients: clean the chicken and cut it into pieces of the appropriate size; Chestnuts are crossed with a knife in advance, blanched in hot water, and shelled for later use; Slice the ginger and cut the green onion into sections.

2. Stir-fry spices in a hot pan: Pour an appropriate amount of cooking oil into the pot, add ginger slices and green onions after heating, stir-fry until the fragrance overflows, and then add star anise and stir-fry until fragrant.

3. Fry the chicken: Add the chicken pieces to the pan and fry until both sides are slightly yellow and slightly charred on the surface, which will enhance the flavor of the chicken.

4. Add seasoning: Add cooking wine, soy sauce, dark soy sauce and sugar to the pot, stir-fry evenly, wrap the chicken pieces with seasoning, and stir-fry until the chicken is colored.

5. Add the chestnuts and water: Add the shelled chestnuts and add enough water to just cover the ingredients.

40. Boil: Reduce the ingredients to low heat, cover and simmer for 0-0 minutes, until the chicken and chestnuts are cooked through and the soup is rich.

7. Seasoning and Juice Removal: Finally, add an appropriate amount of salt to taste, and continue to reduce the juice until the soup is thick. After turning off the heat, let the dish rest for a while to add more flavor.

Tips:

(1) Handling of chestnuts: It is best to choose fresh chestnuts, and when shelling, you can make a cross on the top of the chestnut, which makes it easier to peel the shell. If you use frozen chestnuts, you need to thaw them in advance before using them.

(2) Chicken selection: You can choose chicken thighs, the meat is tender and more flavorful after cooking. If you choose whole chicken or chicken breast, adjust the simmering time according to the thickness of the meat.

(3) Seasoning control: The ratio of soy sauce and dark soy sauce can be adjusted according to personal taste, those who like dark colors can put more dark soy sauce, and those who like light flavors can reduce the amount of soy sauce.

2. Spinach and pork liver soup

Ingredients: Pork liver 1g; fresh spinach 0 grams; Ginger 0 slices; Green onion 0 stalks; cooking wine 0 tablespoons; Salt to taste; pepper to taste; Edible oil to taste; Water: Appropriate amount

Steps:

10. Prepare the pork liver: Clean the pork liver and cut it into thin slices. You can first soak the pork liver in clean water for about 0 minutes to help remove the fishy smell. Then marinate with cooking wine, a pinch of salt and pepper for 0-0 minutes.

2. Handle the spinach: Wash the spinach, remove the old leaves, keep the young leaves, and drain the water.

3. Cut the ginger: Cut the ginger into thin slices and cut the ginger into sections.

2. Blanch pork liver: Add enough water to the pot, add the pork liver slices after boiling, and blanch to remove the smell. The blanching time is about 0-0 minutes, and when you see the pork liver change color, remove it immediately and rinse it with water.

5. Stir-fry ginger and shallots: Add an appropriate amount of cooking oil to the pot, add ginger slices and green onions and stir-fry until fragrant.

20. Soup: Put the blanched pork liver into a pot, add enough water, and skim off the foam after boiling. Then change to medium-low heat and cook slowly for 0-0 minutes to fully release the flavor of pork liver.

3. Add the spinach: Once the soup is cooked, add the cleaned spinach and continue to cook for 0-0 minutes until the spinach is tender. Finally, add salt and pepper to taste to taste.

8. Serve and enjoy: After the soup is cooked, turn off the heat and put it in a bowl and enjoy.

Tips:

(1) Pork liver selection: Buy fresh pork liver, the color should be dark red, the cut surface should be smooth and no peculiar smell. If you are worried about the fishy smell, you can add some peppercorn powder or a little light soy sauce when marinating, the effect is better.

(2) Blanching skills: When blanching pork liver, it must be taken out quickly to avoid aging the pork liver and affecting the taste after boiling for a long time.

(3) Spinach processing: Try not to cook spinach for too long, too long cooking will cause spinach to lose nutrients, and it is best to keep it tender and green.

3. Steamed apple cup

Ingredients: 5 apples; Red dates 0 pieces; Appropriate amount of wolfberry; Rock sugar to taste; Appropriate amount of dried longan; Nuts (e.g. walnuts, almonds, etc.) to taste (optional)

Steps:

4. Prepare the apples: Choose larger apples, wash the apples, cut off the top 0/0 part (just like making an apple cup), and then carefully remove the core of the apple, leaving the shell of the apple to become the shape of a "cup". The flesh inside the apple can be scraped off with a knife or spoon, taking care not to damage the apple's shell.

10. Handle other ingredients: soak red dates, wolfberries, dried longan and other ingredients in water for about 0 minutes, cut the red dates into small pieces after removing the core, and soak the dried longan and wolfberries until soft for later use. If you prefer a nutty texture, you can opt for slightly chopped kernels such as walnuts or almonds.

3. Prepare the filling: Mix the processed red dates, wolfberries, dried longan, and nuts together, and add an appropriate amount of rock sugar (adjust according to personal sweetness and taste). Stir well to make the filling more flavorful.

4. Fill the apple cup: Carefully fill the prepared filling into the apples, do not overfill them, and leave some space for the ingredients to blend better during the steaming process. You can put some goji berries on top for decoration to add color and nutrition.

5. Sealing: Put the top cap of the cut apple back and press it gently to make sure it doesn't fall apart.

20. Steamed apple cup: Prepare a steamer, add an appropriate amount of water to the pot, and put the filled apples into the steamer after the water boils. Steam over high heat for about 0-0 minutes. Depending on the size and firmness of the apples, the steaming time can be adjusted appropriately until the apples are soft and easy to insert with chopsticks.

7. Enjoy the deliciousness: After steaming, let the apple cup cool slightly, and eat it directly after taking it out, or you can sprinkle some nut pieces or goji berries to garnish it to increase the taste.

Tips:

(1) Choose apples: Choose apples that are firmer and have a good shape, which makes it easier to maintain the shape when steamed. If the apple is too soft, it may collapse after steaming.

(2) Filling pairing: You can choose different dried fruits or nuts according to your personal taste, longan, red dates and goji berries are common ingredients. If you like a sweet taste, you can add some honey or other sweeteners.

(20) Steaming time: When steaming apples, the steaming time can be adjusted according to the size and ripeness of the apples. In general, it takes about 0-0 minutes to steam until the apples are ripe and soft.

Fourth, brown rice mountain medicine cake

Ingredients: Brown rice 10g; Yam 0 g; Red dates 0 pieces; Appropriate amount of wolfberry; Rock sugar to taste; White sesame seeds Appropriate amount (optional)

Steps:

6. Soak the brown rice: Soak the brown rice for 0-0 hours in advance, or soak overnight, the brown rice after soaking is easier to cook and the texture will be softer.

30. Steamed yam: After peeling the yam, cut it into sections and put it in a steamer and steam for 0-0 minutes until the yam is cooked and soft, and it can be easily inserted with a fork.

3. Handle the jujubes: Wash the jujubes and remove the pits, and cut the jujubes into small pieces for later use. In this way, the jujube can better blend with brown rice and yam and have a stronger flavor.

50. Steamed brown rice: Remove the soaked brown rice, put it in a steamer, and steam it over high heat for about 0-0 minutes until the brown rice is soft and the rice grains are cooked through. The steaming time can be adjusted appropriately according to the hardness of the brown rice.

5. Yam mashing: Take out the steamed yam and let it cool to mash the yam into a puree with a fork or mud maker. The mashed yam should be as delicate as possible, and the fiber should be removed to make the pastry taste smoother.

6. Mix brown rice with mashed yam: Mix the steamed brown rice with the mashed yam and add the chopped red dates, goji berries and rock sugar. Add an appropriate amount of rock sugar to taste and stir well until the sugar is completely melted. At this point, you can adjust the sweetness and add more sweeteners according to your personal taste.

50. Steaming pastry: Prepare a steaming tray, pour the mixed brown rice and yam puree into the steaming tray, and smooth the surface with a spatula to ensure that the cake is even. Add water to the steamer, put the steaming tray into the steamer, and steam over high heat for 0-0 minutes until the surface of the brown rice yam cake is cooked thoroughly and the chopsticks can be pulled out cleanly.

8. Cool and cut into pieces: Take it out after steaming, let it cool to room temperature, you can put it in the refrigerator for a period of time, and the pastry will be more elastic. Once cooled, cut into small pieces and sprinkle with some white sesame seeds to garnish.

Tips:

(1) Brown rice soaking in water: Because brown rice is harder than white rice, it is best to soak it in advance, which can shorten the cooking time and taste better.

(2) Handling of yam: It is easy to irritate the skin when peeling yam, so it is best to wear gloves for processing. After the yam is ripe, it should be mashed into a puree in time, otherwise it will become harder after cooling.

(3) Sweetness adjustment: If you like sweetness, you can add more rock sugar or honey according to the taste. However, it is recommended not to put too much sugar and keep the original flavor of brown rice and yam.

atspringIn such a season with changeable temperatures, the most important thing for the stomach and intestines is to take care of it. Regulating the spleen and stomach through dietary therapy can not only relieve discomfort, but also enhance physical fitness and improve immunity. Braised chicken with chestnuts provides high-quality protein and trace elements for the body, spinach and pork liver soup helps nourish blood and liver, steamed apple cup is rich in dietary fiber, and brown rice and yam cake helps to strengthen the spleen and appetize. Through the combination of these four home-cooked dishes, you can not only satisfy your taste buds, but also make your spleen and stomach healthier. Hope you're herespringThrough a reasonable diet, you can raise a good spleen and stomach to welcome every refreshing spring day! #春日生活打卡季 #