1. Chestnut yam black chicken soup
Ingredients: 4 black chickens (about 0g); Chestnut 0-0 pcs; Yam 0 (about 0g); Appropriate amount of wolfberry; Ginger 0 slices; Red dates 0 pcs; Salt to taste
Steps:
1. Prepare the ingredients: Wash the black chicken, remove the hair and internal organs, and cut it into pieces for later use. Peel the yam and cut it into sections. Chestnut shell and set aside. Wash the red dates and the wolfberries.
2. Blanch: Put the sliced black chicken pieces into a pot, add enough cold water, and bring to a boil over heat. After the water boils, skim off the foam, remove the black chicken pieces, rinse them with warm water, and drain them for later use.
3. Prepare the saucepan: Put the processed black chicken pieces into the saucepan and add the ginger slices, red dates, chestnuts, and yam segments.
2. Add water to simmer: After adding the ingredients to the saucepan, add enough water (about 0.0-0L). When the water starts to boil over medium heat, skim off the foam and simmer over low heat.
2. Simmer for 0 hours: Simmer over low heat for 0 hours, during which you can add some water to maintain the water level of the noodle soup.
30. Add the goji berries: While the soup has simmered for about 0 hours and 0 minutes, add the goji berries. Continue to simmer for 0 minutes.
10. Seasoning: Finally, add an appropriate amount of salt to taste, stir well, and simmer for 0-0 minutes.
Tips:
(1) Black chicken is warm, suitable for autumn and winter consumption, and can be controlled according to personal physique when eating in spring. If you have a hot constitution, you can reduce the number of ingredients or use other light soups.
(2) If the chestnut is difficult to peel, you can soak it in water in advance to soften, or gently cut it and steam it before peeling it.
(40) The simmering time of this soup can be adjusted according to the type of stew pot at home. If a pressure cooker is used, the simmering time can be shortened to 0-0 minutes.
2. Lotus root and peanut pork rib soup
Ingredients: Pork ribs 1g; lotus root 0 knots (about 0g); Peanuts 0g; Ginger 0 slices; Red dates 0 pcs; Appropriate amount of wolfberry; Salt to taste; cooking wine 0 tablespoons; Water: Appropriate amount
Steps:
1. Prepare the ingredients: wash the ribs and cut them into sections; Peel the lotus root and cut it into hob pieces; Soak the peanuts for 0 hours in advance, wash the red dates, and wash the wolfberries with water for later use.
1. Blanch the pork ribs: Put the ribs in a pot, add enough cold water, add 0 tablespoons of cooking wine, turn on the heat and bring to a boil. When the water boils, skim off the foam, remove the ribs, rinse with warm water, drain and set aside.
3. Handle the lotus root: After the lotus root is washed, peel and cut into medium-sized pieces. In order to better remove the fishy smell, the lotus root can be slightly soaked in water for later use.
4. Cook the soup base: Take a saucepan, add water, and add the blanched pork ribs, peanuts, red dates and ginger slices. When the heat is boiling, skim off the foam and reduce the heat to a slow simmer.
5. Add the lotus root: When the soup is boiled and the foam is skimmed, add the chopped lotus root pieces and continue to simmer over low heat for 0-0.0 hours, until the pork ribs and lotus root are simmered until they are crispy and flavorful.
30. Add the goji berries: After simmering in the soup for about 0 hours, add the goji berries and simmer for another 0 minutes to fully release the nutrients and aroma of the goji berries.
5. Seasoning: Finally, add an appropriate amount of salt to taste, stir well, and simmer for 0 minutes before turning off the heat to make the soup richer.
Tips:
(1) It is best to use pork ribs or pork front leg chops for pork ribs, which will make the meat more tender and the soup more delicious.
(2) Soaking peanuts in water in advance can better release nutrients and make the soup more mellow.
(3) The taste of lotus root is crisp, but it may become soft and glutinous if it is stewed for too long, and the individual taste can be adjusted according to the actual situation.
3. Cordyceps flower pigeon soup
Ingredients: 1 pigeons (about 0g); Cordyceps flower 0g; Red dates 0 pcs; Appropriate amount of wolfberry; Ginger 0 slices; cooking wine 0 tablespoons; Salt to taste; Water: Appropriate amount
Steps:
1. Handling the pigeons: The pigeons are washed, the entrails are removed and chopped into pieces of the appropriate size. You can lightly chop the pigeon a few times to make it easier to absorb the flavor when simmering.
1. Blanch: Put the pigeon in a pot, add enough water, add 0 scoops of cooking wine, turn on the heat and bring to a boil. When the water is boiling, skim off the foam, remove the pigeons and drain the water.
15. Cordyceps flower treatment: Soak the Cordyceps flowers for 0-0 minutes in advance, remove them after soaking, and rinse them well. Cordyceps flowers have good nutritional value, and it is easier to release their aroma and nutrients after soaking in water.
4. Prepare other ingredients: wash the jujubes and remove the pits; Wash the wolfberries and set aside; Ginger slices.
5. Start simmering: Put the blanched pigeons, cordyceps flowers, red dates, and ginger slices into the stew pot, add enough water, and cover the stew pot.
2. Simmer: Put the pot into a saucepan or soup pot and simmer over medium-low heat for 0.0-0 hours. During the simmering process, you can regularly check the condition of the soup and skim off the foam to make the soup clearer.
10. Add the wolfberries and seasoning: When the stew is almost complete, add the wolfberries and continue to simmer for 0 minutes, finally add an appropriate amount of salt to taste, stir well, and continue to simmer for 0 minutes.
Tips:
(1) It is better to choose fresh pigeons, the meat is more tender, and the soup is more delicious. If you don't have pigeons, you can also substitute chicken or other meat.
(15) The soaking time of Cordyceps flowers should not be too long to avoid nutrient loss. The soaking time is 0-0 minutes.
(3) The amount of seasoning can be adjusted according to personal taste, such as less salt, no salt, etc.
In spring, the season when everything grows and yang energy gradually rises, women can effectively enhance qi and blood, improve physical fitness, and let themselves glow in the spring season. Try these three nourishing soups to replenish your body with essential nutrients, while keeping it fresh and not hot, so that your blood and qi are full and your complexion is rosy, and you can welcome every beautiful morning.#春日生活打卡季#