Braised Abalone with ginseng and tonic soup recipe-Chinese Food-best chinese food recipes-cooking food

Braised Abalone with ginseng and tonic soup

(706520 views)

Although my hometown is in summer all the year round, our family also cooks similar soup in a week. Besides nourishing, it won't be hot and dry. Because the hot herbs will be integrated into Yuzhu, Huaishan, paoshen, etc. with other herbs, so the family cooks the soup 23 times a week. Besides keels, you can also put chicken or lean meat. Of course, chicken is best for people who are hot and dry. Yuzhu's effect - Yuzhu not only nourishes Yin and moistens lung, but also nourishes stomach and generates fluid to relieve dry throat thirst, internal heat and thirst, yin deficiency and external sensation, and muscle and pulse contracture pain caused by dryness cough, fatigue cough, Yin fluid consumption of heat disease. Yuzhu is sweet, fat, soft and moist, which is a good medicine for nourishing yin and promoting fluid production. The vitamin A contained in Polygonatum odoratum can improve the dryness and roughness of the skin, making it soft and smooth, playing the role of beauty and skin care. The functions of paoshen are mainly to remove cold and heat, tonify lung qi, treat stomach, heart and abdominal pain, heat, headache, calm the five internal organs, remove skin, remove muscle and float wind, and treat normal conditions

Cooking ingredients

dates (de kerning):10

Huaishan:25G

Guangxi Cordyceps:20G

Cooking Steps

Step1:Here are the soup materials needed. There are wolfberry, Guangxi Cordyceps, longan and pickled ginseng.

Step2:There are dried abalone, dangshen, Yuzhu, Fuling, Huaishan and red dates.

Step3:After cleaning the materials, blanch the keel a little and put all the materials into the pot. Except for dangshen, which has small sand, it can be put into the pot after being washed and soaked for 510 minutes.