How to make chicken is good for the stomach, and how to eat chicken to nourish the stomach

How to eat chicken is the most nutritious and which groups of people are suitable. The nutritional value of chickens is superior to grass chicken, and black chicken is especially the best among chickens. There are many ways to eat chicken, such as steaming, boiling soup, marinating, and air drying, all of which have their own flavors.

In addition to chicken and chicken broth, chicken liver, chicken kidney, chicken heart, chicken gall bladder, chicken inner gold, etc. all have good health care effects. For example, chicken liver has the functions of tonifying the liver, nourishing blood and brightening the eye, and is suitable for patients with vision loss, night blindness and anemia; Chicken heart has the effect of tonifying and sedating, and is suitable for patients with palpitations and fatigue; Chicken gallbladder has the effect of clearing heat and detoxifying, and is effective for patients with cholecystitis and whooping cough; Chicken inner gold has the effect of strengthening the spleen, nourishing the stomach and eliminating food, and has a good effect on indigestion and bloating.

But eating chicken is not suitable for everyone. Chicken is rich in protein, and in order to avoid increasing the burden on the kidneys, uremia patients are fasted; Chicken is warm, in order to avoid heat, patients with high fever and patients with hot and noisy stomach fast; Chicken has a high phosphorus content, so in order to avoid affecting the absorption of iron, do not eat chicken while taking iron.

Chicken porridge is boiled and drunk, and stewing is the most stomach-nourishing.

Chicken stomach, commonly known as chicken gizzard, is the chicken's food sac, which is composed of a layer of tough skin and dense muscles. The cooking method is still delicious. The most suitable for stir-frying, you can serve with green peppers and onions to get rid of the unique fishy smell of chicken gizzards.

If you choose a relatively simple operation method, slice the chicken gizzard, marinate it with wet starch, salt, and cooking wine to flavor it, heat the oil and fry the green onion and ginger until fragrant, and slide the chicken gizzard in the hot oil pan until it is broken, fry the green pepper, onion and other ingredients after serving, add the chicken gizzard after the slide, and put sugar, soy sauce, cooking wine, and monosodium glutamate according to your taste.

Note: After the ingredients are fried, add the chicken gizzard and put the seasoning for a short time, and the chicken gizzard will not be crispy and tender if it is fried for a long time. You can prepare the seasoning in advance and put it in the pot with the chicken gizzards.

If cooked properly, a plate of crispy and delicious stir-fried chicken gizzards will be presented to you. After the operation is proficient, you can also cut the chicken gizzard with a wheat ear flower knife (similar to the knife method of waist flower), which will look better and taste better. However, the requirements for frying are relatively high.

In addition, it can also be marinated and eaten, similar to the practice of sauced beef.

Good appetite! And you won't get fat after eating! ^_

Hello answer, according to your above questions, I am happy to answer the raw materials for you: chicken glandular stomach, lotus root, a small amount of dried chili, green onion, ginger, rock sugar, chicken essence, cooking wine1 Pour oil into the pot, add Sichuan pepper and chili pepper and stir-fry until fragrant2 Pour the chicken glandular stomach into the stir-fry a few times The rock sugar can be dissolved3 Pour in cooking wine and stir-fry Pour in hot boiling water, continue to simmer on the fire4 Simmer over medium-low heat for 10 minutes Add lotus root and simmer for 20 minutes, then add chicken essence to get out of the pot.

The practice of stewing chicken soup to nourish the stomach.

Ingredients: Chicken. Excipients: green onion and ginger, a spoonful of cooking wine, a large ingredient petal, salt, jujube, wolfberry Steps: 1The purchased chicken is first processed, disemboweled, and the internal organs are removed2Chop into small pieces.

3.Boil some water, don't boil, just heat it, pour it into the basin with the chicken, remove the dirt from the surface of the chicken, and drain the water.

4.Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the smell.

5.Put the cold chicken pieces into the clay pot, pour in the water, cover the chicken pieces, and put a large petal.

6.Boil, don't be afraid of trouble at this time, be sure to use a spoon to skim out the foam on the surface of the soup, the taste of the chicken will be better, turn to low heat, stew until the meat is cooked, the time has to use nearly two hours, if you use a pressure cooker will be faster, but the taste is not as delicious as the slow fire of the casserole, put some salt at the end, and simmer for a while, the salt should be put last, otherwise it can make the meat hard.

7.When I waited for the chicken to stew halfway, I added some jujubes and goji berries.

Usually you can drink dilute clove tea to nourish the stomach, a good helper for dilute clove tea to nourish the stomach and warm the stomach! Clove tea is known as the "stomach invigorator" in the herbal medicine industry, and this name is due to its outstanding stomach nourishing function. Nowadays, many people drink thin clove tea.

The unique clove oil and eugenol of clove tea can effectively inhibit the activity of Helicobacter pylori, so as to achieve the effect of inhibiting and killing Helicobacter pylori.

When stacking a deflated valley, first ignite the bottom of the pile. Simmer for 12 hours and the flavor is all in the chicken and soup. Delicious and replenishing.

Yam Chicken Soup:

Yam is also known as Huai Yam, Huai Yam, Yuyan, Sweet Potato, Yam, and Yam. The stems are creeping, often purple, the flowers are milky-white, the roots are cylindrical, oval, dioecious. Tuber roots are rich in protein and starch and can be eaten.

It is mainly distributed in tropical and temperate regions, and is mainly produced in Henan. Yam chicken soup has the effect of strengthening the spleen, stomach, lungs, and longevity, and in addition, chicken soup also has a beauty effect!!

Ingredients: 200 grams of yam, 1 3 chickens, 200 grams of shiitake mushrooms, 1 date, 2 slices of ginger, 5 longan.

Method 1: Cut the chicken into pieces, cut the iron stick yam into hob pieces, and prepare the ginger slices.

2. Put a little vegetable oil in a pot and add the chicken pieces and ginger slices.

3. Stir-fry the chicken pieces until the chicken pieces change color, the chicken skin is tightened and slightly browned.

4. Put the fried chicken pieces into the slow cooker, and then add an appropriate amount of boiling water.

5. Add the yam cubes with iron rods, cover, and simmer over low heat for 2 hours.

6. Add chicken liver, chicken gizzard and other chicken offal, cover and continue to simmer for 20 minutes.

7. Finally, add salt, pepper and other seasonings, and add an appropriate amount of wolfberries.

Chicken stew with yam, potatoes and taro should taste lighter!

If you are stewing soup with chicken, you can put some yam, wolfberry, lotus seed, jujube, chestnut, soy products, mushrooms and other ingredients to consider the taste, so that the soup is nourishing and the taste is quite good.

Isn't chicken mushroom stew always popular!!

Time vs. portion.

10-20 minutes.

30 minutes - 1 hour.

Number of diners: 3-4 people.

Ingredients: Ingredients. 300g chicken breast

Shanghai green 150g

Adjunct ham. 50g eggs.

4 mushrooms. 450g

Cornstarch 75g green onion to taste.

Ginger to taste, cooking wine to taste, salt to taste.

Pepper to taste.

Step 1Cut the chicken breast into two centimeter long cubes, remove the old leaves and tail leaves from the surface layer of Shanghai green, cut it in half, pat the green onion and cut it into sections, and pat the ginger flat.

2.Prepare the chicken, add ginger and green onions, pour in cooking wine, put half a spoon of salt, grasp and marinate for 10 minutes. Slice the ham, remove the stems of the mushrooms and slice them, prepare the egg whites, beat them with a whisk, beat them until they are foamy, add the cornstarch, beat them, pour in the chicken pieces and mix well.

3.Heat the oil in a pan until it is 40% hot, add the chicken pieces covered with egg batter, fry until set, and remove them.

4.Prepare the fried chicken balls, put half a spoonful of salt, pour in a bowl of chicken broth, put it in a steamer, steam it for 40 minutes, and take it out.

5.Put oil in the pot, put the mushrooms in the mouth, stir-fry for a while, put in the ham, pour in the appropriate amount of chicken broth, cover the pot, cook for five minutes, pour in the chicken balls, put a spoonful of salt, sprinkle with pepper, put in the sea greens, and cook.