Chinese Food
Stewed chicken soup with Siyuan and Sanhuang
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Cooking ingredients
Cooking Steps
Step1:After the three yellow chickens are cleaned, their heads and tails are removed, and some fat parts are removed, and large pieces are cut. Take water in the pot. Add ginger slices and cooking wine. Bring the water to a boil and scald the chicken. Remove the smell of blood and foam. Remove the warm water and wash.
Step2:Boil quail eggs with a little salt. Peel them for standby. Wash jujube (I miss you) and medlar for standby (it's fresh for longan. No need to soak them
Step3:Enlarge the washed chicken pieces into a steaming bowl, add some water, put quail eggs and red dates in it, steam and stew for 3 hours in the steaming pan, and then put the longan and wolfberry into the first half of the pan in turn. Put some salt in the table.
Cooking tips:Tips - four yuan - longan fresh is longan. It contains a variety of nutrients. It has the effects of nourishing blood, calming nerves, brain, intelligence, heart and spleen. It is a traditional food for strengthening spleen and growing intelligence. Jujube has high medicinal value. It is an important medicine for recuperation. Chinese wolfberry nourishes the kidney and essence, nourishes the liver and eyes, nourishes the blood and tranquilizes the mind, promotes the body fluid to quench thirst, moistens the lungs and stops coughing. Quail eggs are considered as ginseng in animals. They are suitable for regular eating and are good for nourishing and dietetic treatment. There are skills in making delicious dishes.
