How to match the dried deer antler soup

How to eat deer antler velvet: Ginseng deer antler chicken soup Recipe: 120 grams of chicken, 12 grams of red ginseng (or Korean ginseng), 32 grams of deer antler velvet.

Preparation: Wash the chicken breast or thigh, peel and dice; Slice ginseng. Put all the ingredients into the stew pot, add an appropriate amount of boiling water, cover, and simmer for 3 hours over low heat, and the soup is ready to drink.

Application: After serious illness or blood loss, injury to vitality, or overwork, depletion of kidney essence, chills and cold limbs, infertility and infertility, can greatly replenish vitality, warm and strengthen kidney yang, this soup and ginseng are used together, replenish qi and aphrodisiac, ginseng can greatly replenish vitality. Deer antler velvet can replenish kidney yang, benefit sperm and blood, produce sperm and marrow, nourish blood and yang, strengthen muscles and bones, and cure all weakness and deafness.

Deer antler chicken soup Ingredients: 10 grams of deer antler velvet, 10 grams of gastrodia, 10 red dates (pitted), 2 slices of ginger, 1 small slice of tangerine peel, appropriate amount of chicken. Method:

Put all the ingredients into the stew pot, add an appropriate amount of boiling water, then put the stew pot in the pot, add boiling water and simmer for three hours, and add salt to taste when eating.

Preparation of deer antler mushroom soup packets:

Ingredients: Appropriate amount of freshwater fish gelatin, appropriate amount of deer antler mushroom, half a chicken, gourd, lotus seeds.

Excipients: appropriate amount of wolfberry, appropriate amount of salt.

1. Ingredients preparation: freshwater fish gelatin, deer antler mushrooms, gourds, lotus seeds, wolfberries and the protagonist old hen.

2. Method: The hen flies into the water for standby.

3. Clean the water fish gelatin, fish gelatin, and deer antler mushrooms.

4. Put the hen into the stew pot, and put in the water fish gelatin, lotus seeds, gourd seeds, and ginger slices in turn.

5. After simmering for one hour, add the wolfberries and continue to simmer, and it is done.

6. The finished product of deer antler mushroom soup bun.

Ingredients: chicken: half a leg, red dates: appropriate amount, deer antler mushroom: a handful, wolfberry: suitable, ginger slices: two or three slices, cooking wine: 1 tablespoon, salt: appropriate amount, black pepper: appropriate amount.

Steps to prepare chicken soup stewed with deer antler mushrooms:

Step 1: First, soak the antler mushrooms for 15 minutes, wash them and set aside.

Step 2: Then put the chicken in a pot under cold water, add a spoonful of cooking wine to mourn off the blood stains, and cook in the pot after it is ready.

Step 3: Then bring the ginger and red dates to a boil and then simmer for 2 hours, then add the wolfberries, pepper and salt to taste.

Step 4: Finally, a delicious bowl of soup is ready to bake.

Deer antler mushrooms. It is best to make soup with pork bones.

Deer antler mushroom is a delicious edible mushroom with the scientific name of coral mushroom.

The fruiting body is erect, forked upwards into clusters of thin branches, fleshy, generally a few centimeters to more than 10 centimeters high, like a broom or coral, and like young antlers, hence the name. Deer antler mushrooms are rich in protein, vitamins and other nutrients. After cooking, it is moderately crispy and fluffy, and the taste is delicious, such as stir-fried with pig and chicken, the taste is more delicious, and it is better than the meat dishes of chicken, duck, fish and meat alone.

The mountainous area of Lushi is suitable for the growth of deer antler mushrooms.

Personally, I suggest that you can put some ingredients such as dog machine and red dates, and then put a certain amount of this chicken, and it should be better to make soup together.

It can be made with chicken and red ginseng to make red ginseng deer antler chicken soup and eat, the specific method is as follows:

Ingredients include: Deer antler velvet 25g, red ginseng 10g, chicken 300g.

1. Peel the chicken thighs and cut them into pieces.

2. Blanch the blood in a pot under cool water and then wash it.

3. Red ginseng and deer antler velvet can be washed with water.

4. Put the blanched chicken thighs into the stew pot.

5. Add red ginseng and deer antler velvet.

6. Pour in an appropriate amount of boiling water.

7. Cover with plastic wrap and simmer for three hours.

8. Then serve, and this is done.