Pueraria lobata horseshoe chicken soup, fragrant and moist. Do you know how to do it? Poria cocos, also known as pueraria lobata, has the reputation of "Ganoderma lucidum for thousands of years", which has the functions of anti-infection, antipyretic, clearing heart and nourishing eyes. Its nutrients contain 12% flavonoids, such as puerarin, daidzein, peanut kernel and other trace elements, as well as protein, carbohydrates, sugars and minerals such as iron, calcium, copper and selenium needed by human body. It is a very popular health food.

Think back to when I went home, grandma often made soup for everyone to drink, and when I was outside, I often bought Ge Fen to drink. I didn't know my grandmother planted poria cocos. If I didn't want my horse and hooves to walk together, but I don't know whether these two foods are contradictory, I checked online and found out that it is the legendary Poria cocos. From this angle, my vision is too small.

When cutting Poria cocos, my grandmother told me that when cutting Poria cocos, we must cut it according to the texture inside Poria cocos (itself, cut Poria cocos in half and then cut it into small pieces horizontally). ) and not too strong, or it will taste bad. Wash it after cutting. If you see that the washed water is milky white (alias Taomi water color), it means that this poria cocos is good and edible. If the washed water is not milky white, don't cook it. It still tastes bad after cooking. The cutting method of poria cocos and the color of washed pueraria lobata are all told by my grandmother. )

Poria and horseshoe chicken soup is prepared in advance: raw Poria, chicken breast, horseshoe, carrot, Pleurotus ostreatus, ginger, onion, dried tangerine peel, jujube, jujube, dried lily, dried longan and medlar.

1. Clean the epidermis of raw Poria cocos, peel it, cut it into small pieces according to the texture of Poria cocos, and clean it again for later use.

2. Wash the horseshoe, peel the carrot and cut the hob block.

3. Wash the chicken breast and put it in the pot.

4. Slice the ginger, tie the onion, peel the tangerine peel and jujube, remove the core, dried lily, dried longan, medlar and a series of seasonings into the pot.

5. Put the small pieces of Poria cocos, carrots and horseshoes into the pot together.

6. Add pure grain wine (I don't like rice wine at home, I only like pure grain wine, so I replaced it with pure grain wine. )

7. Add appropriate cold water.

8. Gradually make a fire, boil water with a large fire, skim off the floating foam, and then simmer for 40 minutes with a small fire.

9. Add appropriate amount of salt to taste before cooking.