Chinese Food
Stewed partridge with sea cucumber and bamboo
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Sea cucumber and Yuzhu are common soup ingredients. Cantonese mostly use them to make clear, nourishing and dry soup. It's easy to cook, delicious and healthy. It's hot and dry in summer. It's very suitable for drinking when the climate is dry. Yuzhu can moisten dryness and quench thirst. It is very helpful for the diseases of trachea. Besides moistening dryness, Yuzhu has the effect of reducing weight. So it can help to treat cough and protect our lungs when we eat together with it. Often drink this soup. Can health, beauty. Stewed partridge with sea cucumber and jade bamboo is a health and beauty soup that many ladies like to drink. If I don't know, I can add wechat. I can share and teach. Wechat-xiaosendema1
Cooking ingredients
Cooking Steps
Step1:Soak conch slices in water for one hour. Soak sea cucumber and bamboo for ten minutes.
Step2:Partridge and chicken breast remove blood.
Step3:Blanching water can remove the taste of meat and make the soup more fresh and sweet.
Step4:Stew the meat and herbs in a clay pot for two hours.
Step5:When the soup is close to being stewed, add Lycium barbarum (Lycium barbarum can't be heated too long in high temperature, otherwise it will easily lead to nutrient loss).
Step6:Cover the pot. Simmer a little. Add some salt to taste and drink.
Cooking tips:How to choose sea cucumber? To select a ginseng, first touch it with your hand to see if it's wet. Then look at the surface to see if there's any sign of mildew. Generally, a good ginseng is very uniform in size, and there's a little powder on the surface. It's hard. The skin has small golden thorns. Generally, a ginseng with more thorns will be tender. When it's broken, its voice is very clear and crisp. And it's good to see that there's a slight lifting of powder at both ends Sea cucumber. It is also important to observe whether there are any signs of insect bites on the lower ginseng. How to choose Yuzhu? In the selection of Yuzhu, we should pay attention to whether the surface hairs are removed. Generally, good Yuzhu is light yellow or translucent. The texture is very soft and delicate, and the long, thin and multi node is the best Yuzhu. Yuzhu is most afraid to see light when it is preserved, so it must be stored in a dry and ventilated place. How to choose the conch piece? Choose fresh conch slices. The meat color of the fresh conch slices is bright yellow, and it smells like
