The raw materials include donkey-hide gelatin, black-bone chicken, red dates, medlar, salt and ginger.
The production process is 1. Soak Ejiao first (don't soak it if it's frozen), remove the viscera of black-bone chicken and wash it with red dates and medlar. 2. Then put the donkey-hide gelatin, black-bone chicken, red dates, medlar and ginger into a casserole, boil it with strong fire, stew it for 2-3 hours with low fire, and take it out after seasoning with salt.
Chicken feet and flower glue soup
Category: recipes for nourishing yin, benefiting qi and regulating early pregnancy for pregnant women
Technology: original stew
Taste: original flavor
Ingredients: fish maw150g chicken feet 200g.
Accessories: 50 grams of mushrooms (fresh)
Seasoning: 5g of ginger and 2g of salt.
manufacturing process
1. Cut off the toenails of chicken feet and wash them.
2. Wash the washed chicken feet with clear water (i.e. supercooled river).
3. Soak the fish maw (gelatin) and wash it.
4. Cut the soaked fish belly into pieces.
5. Wash the mushrooms.
6. Wash and slice ginger.
7. Boil a proper amount of water, add chicken feet, fish maw, Gu Xiang and ginger and cook for 4 hours.
8. Season the cooked chicken feet with salt.
Edible method
Chinese food | dinner
Related population
Suitable for 1 ~ 3 months pregnant women.
Health tips
This soup has the functions of nourishing yin, benefiting qi and strengthening feet.
Gourmet: Hua Jiao Ejiao Stewed Chicken Soup
Materials:
Half a three-yellow chicken for pigs and a proper amount of pork (2 people);
Dong 'e Ejiao 1/4 tablets and several pieces of Ejiao;
Red peas, lotus seeds, medlar and red dates are suitable.
Hua Jiao black chicken soup
Ingredients: grass carp (one), dried red pepper (two), pepper (one), fungus (several), Amomum tsao-ko (two), cinnamon (appropriate amount), bean paste, onion, ginger slices and garlic.
Practice: Wash the fish first, remove the black film on the belly, divide the fish into left and right pieces from the middle, then cut into sections, marinate with ginger and cooking wine for 15 minutes, then drain the water, spread the flour, and let the flour evenly wrap the fish. Pour some oil out of the pan. When the oil temperature rises to 60% to 70%, add fish pieces and fry until the whole body is slightly yellow. Take out and drain. Turn off the fire and pour the oil out of the pot, leaving only a part of the bottom oil. When the oil temperature drops, add the pepper and pepper to the fire again, slowly fry until it is slightly black, and then add the bean paste to stir fry. After turning off the fire, add a proper amount of water, and then add Tsaoko, cinnamon, onion, ginger, garlic and salt. After boiling, turn to low heat and cook for 10 minute, then pour in fried fish pieces and auricularia auricula and cook for 65438+.