What kind of meat is better in chestnut stew? What chestnut stew is delicious and simple

Hello!! Make soup with chestnuts and peanuts When I came back from the Spring Festival, I brought some raw chestnuts and peanuts, and today I found some soup that is simple and easy to make with these raw materials, pick them first, and try them again when I have time: 1

Chestnut and peanut chicken feet soup Ingredients 1 2 catties of chestnuts and pork ribs (about 300 grams) 4 taels of clothes peanuts (about 160 grams) 6 chicken feet 1 piece of tangerine peel Method 1Chestnuts are shelled and clothed, and meat is taken; Soak peanuts and tangerine peel in water, wash and set aside. 2.

Wash the ribs, remove the tips of the chicken feet, wash with water and set aside 3.Put chestnuts, peanut meat and tangerine peel in a pot, pour an appropriate amount of water into the pot and boil, add the pork ribs and chicken feet to boil, switch to a medium heat pot for 2 hours, season with fine salt, and drink.

2.Chestnut pork rib soup 300 grams of pork ribs, 250 grams of chestnut meat, two green onions, three slices of ginger, half a teaspoon of sugar, salt, Shao wine. 1. Wash the pork ribs and cut them into pieces, drain and set aside; Cut the green onion into sections.

2. Put 2 tablespoons of oil in the oil pot, fry the chives and ginger slices after heating, add the pork ribs and stir-fry (mainly for flavor), cook in Shao wine, add salt, sugar and water, boil over high heat and then simmer over low heat. 3. When simmering until almost ripe, add the chestnuts and cook together, until the chestnuts are cooked and the soup is slightly dry, and then it is ready to cook.

Characteristics of chestnut stewed chicken: The chicken is rotten but not minced, the soup is thick, and the chestnuts are sweet. Teach you how to make chestnut stew chicken and how to make chestnut stew chicken 1

Slaughter the tender chicken, simmer the feathers, remove the underwear, wash it, cut it on the back, take out the intestines, knock off the four pillars, remove the sternum and lock throat bone, put it in a pot of boiling water and boil for about half a minute, take out the fluff and dirt; 2.Cut the pork and cooked lean ham into 2 cm square pieces, put them in a pot of boiling water and boil for about half a minute, remove and drain the water; 3.After cutting the shell of the chestnuts into a cross shape with a knife, put them in a pot of boiling water and boil them for about 20 minutes, pour out the water, peel off the shells and coatings, and then blanch them in boiling water for about 1 minute. 4.

Take 1 stew pot, put in 1500ml of pork, ham, washed mushrooms, chicken, ginger slices, refined salt, monosodium glutamate, rice wine and boiling water in order, and simmer in a steamer over medium heat for about 90 minutes until soft; 5.After simmering until soft, remove the ginger and green onion, skim off the foam, and simmer over medium heat for 30 minutes, then simmer over low heat for 20 minutes.

You wash the chestnuts, pour some boiling water and soak the chestnuts, and after a while, you can knead off the thin layer of skin on the surface of the chestnuts Chestnut stewed pork ribs Ingredients 300 grams of pork ribs, 200 grams of chestnuts. Auxiliary ingredients: refined salt, cooking wine, soy sauce, green onions, and ginger slices. Method 1 Wash the pork ribs, blanch them with boiling water, remove them and set aside.

Peel the chestnuts and set aside. 2 Put the casserole on the fire, add boiling water and pork ribs, add green onion and ginger and cook for about 1 hour, remove the green onion and ginger. Put in the chestnuts and cook for another 30 minutes, add refined salt, cooking wine, soy sauce wine to adjust the taste, and put it in the soup bowl.

Pork ribs can also be stewed with chestnuts.

Black chicken and chestnut nourishing soup.

Efficacy: It is suitable for people with body deficiency and blood deficiency, liver and kidney insufficiency, and unhealthy spleen and stomach.

Ingredients: 1 black chicken, 200 grams of chestnuts, 15 red dates, an appropriate amount of wolfberry, 1 small piece of ginger.

Method: 1. Chop the black chicken into cold water, and remove it after the water boils.

2. Put half a pot of hot water into the casserole, put in the blanched black chicken, add ginger slices, bring to a boil over high heat and simmer over low heat.

3. Simmer the black chicken for half an hour and add the chestnuts.

4. After simmering for half an hour, add red dates and wolfberries (soak red dates and wolfberries in warm water for a while), simmer for about half an hour, and finally add salt.

Chestnut pork lean meat soup can nourish the spleen and nourish the blood and replenish deficiency. Briefly talking about the efficacy of their analysis, lean pork has the effect of nourishing the kidney and blood, nourishing yin and moisturizing dryness, and enriching the skin. Chestnut can nourish qi and blood, nourish the stomach, nourish the kidney, and strengthen the liver and spleen.

Chestnuts specifically invigorate the spleen and stomach, strengthen the kidneys and tendons, and invigorate blood and stop bleeding. It is said that there is kidney deficiency and has a good curative effect, also known as "kidney fruit", which is suitable for the elderly with kidney deficiency and loose stool. It is better to put some jujube in the soup, it has anti-allergies, deodors and strange smells, calms the heart and calms the nerves, and strengthens the brain; It has a tonic effect on people who are weak.

Chinese name: chestnut pork lean meat soup.

Classification: soup.

Main ingredients: lean pork, etc.

Seasoning: salt, etc.

Please click Enter a description.

Ingredients: chestnut, lean pork, dates, ginger.

Basic production: 1. Open the refrigerator and take out the lean pork, then thaw it and wash it.

2. Pour water into the pot, then boil the water, pour the lean pork into the boiling water, boil for 5 minutes, take it out and wash it.

3. Use a knife to cut the lean pork into several portions.

4. After washing the chestnuts, take a knife and chop them, so that the chestnuts can share its essence and flow into the soup.

5. Wash the dates with water.

6. Pour all the materials into the electric cooker filled with water, first adjust to one hour of high heat, and after one hour, adjust to two small and light heat.

7. After two hours, add a small amount of salt and serve.

Take a sip of soup, it is delicious and delicious, it tastes great, eat lean pork, I feel too old, the old fire soup is like this, the meat is particularly difficult to chew, described as facial exercise. The chestnut peels off its skin, and the flesh of the chestnut feels sweet, with the aroma of meat, and the texture is very soft and fluffy, and there is a feeling of melting in the mouth.

Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts.

Excipients: 25 grams of wet starch, a small amount of green onion and ginger.

Seasoning: refined salt, monosodium glutamate, star anise, cinnamon, cooking wine, soy sauce, chicken broth.

Steps: 1. Cut the pork into pieces, marinate it with sugar, put it in the oil pan and fry it slightly, then remove it;

2. Stir-fry the green onion and ginger in a pot, pour in cooking wine, soy sauce and chicken broth;

3. Then boil the pork, refined salt, monosodium glutamate, star anise, and cinnamon in turn;

4. Move to low heat, fry the chestnuts slightly in warm oil, and cook them in the pot when the meat is rotten;

5. Finally, add wet starch.

Pork belly, green onions, ginger, fennel, cinnamon, chestnuts, dark soy sauce, rock sugar.

Steps: 1. Peel the chestnuts, let go of the water and remove the hair on the surface.

2. Wash the pork belly, cut it into even pieces, drain and set aside.

3. Cut the green onion into sections, slice the ginger and set aside.

4. Put the meat into the pan in turn and fry it over low heat until the meat is golden brown on both sides.

5. Then add an appropriate amount of dark soy sauce, green onion, ginger slices, fennel, cinnamon, rock sugar, and finally pour in the chestnuts.

6. After finishing the ingredients, stir-fry evenly, and then pour in the prepared boiling water, the amount is appropriate for submerged meat.

7. Bring to a boil over medium heat, simmer over low heat, and finally reduce the juice over high heat, and you can get out of the pot.

Ingredients: chestnut, pork belly.

Excipients: ginger, garlic, green onion, star anise, Sichuan pepper, cinnamon, salt, monosodium glutamate, sugar.

Steps: Cut the pork belly into moderately sized pieces (not too small, otherwise it will "shrink" and become "diced" meat in the end).

Pour water into the pot of pork belly flying water to remove blood, put star anise cinnamon peppercorns, add the meat pieces after boiling with flying water, cook for 10-15 minutes on medium heat, make it flavorful, remove the meat pieces, wash the pot, put a little oil, scoop 3 tablespoons of sugar (the taste is added according to personal preference, and the amount of meat).

After slowly boiling the sugar to caramel over low heat, add the ginger slices and garlic, stir until fragrant, and pour in all the meat.

After stir-frying evenly, add 3 bowls of water, wait for it to boil, and add the washed chestnuts.

Add monosodium glutamate, salt, stir-fry to taste (if the color is not ideal, you can add some light soy sauce).

Cook dry water over medium heat, pour into an electric pressure cooker and simmer for 20 minutes (if you don't use a pressure cooker, you can add water and stir-fry until the chestnuts are cooked through).

500 grams of pork belly, 20 grams of chestnuts, appropriate amount of ginger, 2 tablespoons dark soy sauce, 1 tablespoon cooking wine, a little salt, 10 grams of rock sugar, 1 shallot.

Step 1: Prepare the materials.

2. Wash the pork belly and wipe the surface moisture, cut it into small pieces, slice the ginger and cut the green onion into sections.

3. Heat the pot, do not put oil, pour in the pork belly directly, and dry fry over medium-low heat until the surface of the meat is colored and slightly browned.

4. Add ginger slices and green onions and stir-fry until fragrant.

5. Add 1 tablespoon of cooking wine and 2 tablespoons of dark soy sauce.

6. Add a small handful of rock sugar (about 10g) and stir-fry until the pork belly is colored.

7. Pour in enough water (if you cook in an ordinary frying pan, the amount of water should be at least flush with the meat or not over the meat).

8. Pour in the chestnuts and bring to a boil over medium-high heat.

9. Turn to low heat and cover and simmer for about 40 minutes, until the pork belly is cooked thoroughly, open the lid and add salt to taste according to personal taste, turn to medium heat to thicken the soup in the pot.

Chestnut roast pork】 Ingredients:

500 grams of pork belly, 250 grams of chestnuts, 2 taels of Sichuan pepper, 60 grams of soy sauce, 30 grams of Shao wine, 30 grams of sugar, 20 grams of green onions, 2 grams of refined salt, 5 red peppers, and a little ginger.

Method: 1) Cut the pork belly into 2cm cubes, peel off the shell of the chestnuts and set aside.

2) Heat the wok over the heat, pour in the meat pieces, add soy sauce, Shao wine, Sichuan peppercorns, ginger slices, and cook until the meat pieces are colored.

3) Add the soup to submerge the meat noodles, wait for boiling, and then change to low heat until the meat skin is slightly crispy, 4) Pour in the chestnuts and mix, and then cook over low heat until the meat pieces are crispy, the chestnuts are crispy, add refined salt and sugar, tighten the marinade with a strong fire, put it on a plate and sprinkle it with chopped green onions.

The same is true for chicken and beef

Chestnut pork rib soup.

1. Wash the raw chestnuts and put them in a utensil, add a little refined salt, soak them in boiling water, and cover the pot; After 5 minutes, take out the chestnuts and cut them, and the chestnut skin will fall off along with the chestnut shell and remove the clothes.

2. Wash the lean meat and pork ribs, and remove the excess fat for later use.

3. Boil water in a clay pot, add pork ribs, lean meat and chestnuts, turn on high heat to boil the soup for about half an hour, and change to a simmer for about 1 hour.

4. After the soup is cooked, you can take out the lean meat and pork ribs and cut them into pieces, then pour them back into the soup, add 1 3 tablespoons of salt, 1 2 tablespoons of soy sauce to taste, and then put them in a bowl and serve.

Chestnut Pork Rib Soup Recipe and Efficacy: Home Cooking Recipe Qi and Blood Double Supplement Recipe Yin Nourishing Recipe Osteoporosis Recipe Process: Stewed Chestnut Pork Rib Soup Production Materials: Ingredients: Pork Ribs (Large Ribs) 150 grams.

Excipients: 50 grams of chestnuts (fresh).

Seasoning: 3 grams of salt, 5 grams of cooking wine, 4 grams of soy sauce, 5 grams of green onions, 3 grams of ginger.

Preparation of chestnut pork rib soup:

1.Wash the ribs, blanch them with boiling water and remove them;

2.Peel the chestnuts and set aside;

3.Sit on the pot and light the fire, add boiling water and pork ribs, then add green onions and ginger and cook for about 1 hour;

4.Take out the green onion and ginger, put in the chestnuts and cook for another 30 minutes, add refined salt, cooking wine, and soy sauce to adjust the taste, and put it in a bowl.

With the arrival of golden autumn, chestnuts from all over the country are also on the market. Chestnuts are a good seasonal ingredient in autumn, so how can chestnuts be delicious and nutritious? If you want to cook chestnut health soup, chestnuts and what soup is best.

Teach you how to cook chestnuts best to taste.

I can't buy the taste of the chestnut syrup I ate when I was a kid anymore.

Personally tried, the practice is:

1. Appropriate amount of pork belly with skin, wash and cut into small pieces of 1 inch square, put an appropriate amount of water in the pot and boil, put in the cut meat pieces and blanch them, then wash them for later use;

2. Peel the raw chestnuts and wash them for later use;

3. Put a little oil in the pot, put in the brown sugar and fry the color until it bubbles, put in the meat pieces and stir-fry, pour a little soy sauce into the meat skin and stir-fry again, and then put in an appropriate amount of water, ingredients, green onions, ginger, nutmeg, put the chestnuts in, simmer for 1-2 hours after simmering over high heat, put in an appropriate amount of salt, and basically dry the soup.

The meat and chestnuts are soft and rotten, and the taste is excellent, so hurry up and try it, I hope it can help you.

It's delicious, and I drool when I think about it.