What is the function of fish maw cordyceps flower conpoy pot chicken

Ingredients. Pork ribs 500g

6 fish maws. 2 dried scallops.

Accessories. A few slices of ginger.

Salt to taste. Steps.

1.Soak the fish maw overnight in boiling ginger water (with ginger water, mainly to remove the fishy smell).

2.Remove the soaked fish maw and wash it well.

3.Cut the fish maw, clean it inside and out, and slice it.

4.Wash the ribs.

5.Blanch the ribs, drain and set aside.

6.Prepare all the ingredients, wash the dried scallops and set aside.

7.Add water to the pot and add the keel, scallop and ginger slices.

8.Add fish maw.

9.The fire boiled.

10.Turn to low heat and simmer for about 2 hours.

11.When the soup is ready, add salt to taste.

First of all, it may be that I have been a chef for nearly 10 years, and I have never used 'fish maw'. I don't know if you made a mistake, peppercorns

Cordyceps flowers. It's not much the same as daylily, and I heard diners say it's mostly for aphrodisiac. . . As for the scallops...

There are no less than five kinds of this method as far as I know, and most of the ingredients are different... But this thing is generally cold... Chicken is a good nourishment in winter, which is warm. . .

Your dish is a bit weird, it seems a little unreasonable、、、 I can't tell you!

Scallops, also known as scallops, are one of the "Eight Treasures of the Sea". Its essence is a dried product of muscle that seals the shell of shellfish. The characteristic flavor compounds of shellfish make it very rich.

For example, sodium succinate, an organic acid flavor substance, has the nickname "scallop pigment". It can be seen how strong the flavor of the scallop is. Cooking porridge with a medicine pillar is a good way to do it.

Let's share it together.

Scallops, also known as ginger clusters. The delicacy of the medicine pillar was famous in the Song Dynasty. When Su Dongpo ate lychees for the first time, he wrote a poem, saying:

It seems that I have heard of Yaojiang Yuzhu. He likes puffer fish to cook their stomachs to the full, "which means that only bamboo and puffer fish can match the taste of lychees." Scallops, commonly known as scallops, are the stigma of ginger Yao (shellfish) (its adductor muscles).

Because they are usually dried in the sun, they are also known as dry eye pillars and scallops. Because when you pry open a ginger yao, you will only get a small scallop the size of a fingertip, so in ancient times, this was a treasure. Now it's available in supermarkets, but it's really good, and the big scallops are still not cheap.

Weiyuan soup, Sichuan pepper, Yaozhu fragrant snail stewed black chicken soup can nourish qi and appetize, nourish yin and nourish the kidneys. It is suitable for the elderly with spleen and kidney yang deficiency, frequent nocturia, hyperlipidemia, arteriosclerosis and coronary heart disease. If you lose your appetite, you can also eat it if you have indigestion.

Finally, there is the consumption of yin deficiency constitutions such as diabetes, lupus erythematosus, and Sjögren's syndrome. The scallop is commonly known as the dried scallop, which is the stigma meat (that is, its adusception muscle) of Jiang Yao (shellfish). Because it is generally sun-dried, it is also called dried scallops and scallops.

Because of priing open a Jiang Yao, he only got a small pimple of dried scallops the size of the tip of his little finger.

<> has the effect of nourishing yin and kidneys, stomach and regulating the center. It can be dizzy, dry throat, thirst, tuberculosis deficiency syndrome, hemoptysis, spleen and stomach weakness, etc., and also has the effect of anti-cancer, softening blood vessels, and preventing arteriosclerosis. Bird's nest and gelatin can theoretically be eaten together, but these two things are not suitable for stewing together.

They are both high-molecular proteins that are not easily absorbed when stewed together. It can be made into fish maw Yao bamboo bird's nest porridge, which is easy to absorb, which is conducive to women restoring their elasticity and maintaining youthful vitality. You can eat it shaky, and if you eat too much, your body can't absorb it.

The efficacy and function of fish maw conpoy porridge is that it is rich in collagen and beauty, strengthening the kidney and nourishing yin, and the conpoy is rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 3 times that of chicken, beef and fresh shrimp; It has the effects of nourishing yin, tonifying the kidney, regulating the middle and lower qi, and benefiting the five internal organs.

Efficacy and function of fish maw conpoy porridge: delay aging, play a huge role in the repair and regeneration of damaged cells; Enhance the body's physique and improve immunity; It can also promote the development of the brain, improve intelligence and make the response sensitive.

Fish maw: It is the fat of deep-sea fish, rich in collagen, which helps to nourish blood and promote the growth and metabolism of the skin. It is suitable for people with poor qi and blood, weak body and people who are not suitable for major supplements after surgery.

Cordyceps ginseng: Rich in 18 kinds of amino acids and high-protein nutrients required by the human body, its taste is sweet and cool, and its functions are to replenish deficiency, treat blood, solidify and lose weight, treat kidney deficiency and yang deficiency, bruises, rheumatism, diarrhea, ulcers, and accumulation.

The conpoy is sweet and salty in nature, and its function is to nourish yin and kidney, strengthen the spleen and regulate the middle.

It's all good things, put them together, and the fish maw still has a little effect, you're not crazy, right?

Fish maw conpoy can be used to make soup together. You can make a lean broth with fish maw and scallops.

Ingredients: 2 fish maw, 5 scallops (large), 300 grams of lean meat, 1 small piece of Jinhua ham.

Excipients: 6 bowls of water, 2 slices of ginger.

Steps to prepare the fish maw scallop lean broth.

1.Ingredients: fish maw, scallops, ham.

2.Ingredients: Lean meat.

3.Soak the fish maw in boiling water for a while (cut the flower maw, or stew it whole, and cut it with clean scissors when eating).

4.Slice lean meat, slice ham, and scallops and soak them in warm water and tear them apart.

5.Put all the ingredients into a stew pot, pour about 6 bowls of water (depending on the amount of water) put in the ginger slices, cover the stew pot, and simmer in a steamer for about 2 hours.

6.Season with a small amount of salt.

7.Serve well.

Tips: Fish maw and scallops themselves have a very strong umami taste, and with ham, this soup is very sweet and does not need to add any seasoning. The ham itself has a saltiness, so try the saltiness before drinking it before deciding to add salt. Stewed with lean meat, it will not be fatty, and it is suitable for the whole family to drink.

You can make soup.

Ingredients and seasonings of fish maw and conpoy Huaishan chicken soup:

Fish maw, conpoy, native chicken, ginger, wolfberry.

Method: 1. Soak fish maw in water for 12 hours.

2. Wash the scallop and soak it in water for half an hour.

3. Fish maw in a pot under cold water, fly water with green onion and ginger, don't take too long, three minutes is enough.

Fourth, fish maw out and cut into pieces.

5. Fish maw, scallops, washed chicken pieces, ginger pieces together in a cold water pot, I use an electric pressure cooker, let it automatically keep warm for half an hour after boiling for half an hour, which is conducive to the fish maw gum can melt into the soup.

6. Sprinkle the wolfberries into the pot and season with refined salt.

Home Cooking Tips:

1. Fish maw must fly in a pot under cold water, otherwise fish maw will shrink when heated, and the taste will become hard, which is not conducive to the release of protein in the subsequent soup process. 2. It is recommended that the chicken should not fly into the water, just wash it, so that the soup will be more delicious. 3. If there is more soup and you will drink it the next day, you must not put salt in the soup pot, otherwise repeated heating will produce nitrite, which is not good for health, and it is recommended to put salt in the bowl of soup to taste.

Ingredients and seasonings: fish maw, conpoy, local chicken, ginger, wolfberry;

Method: 1. Soak the fish maw in water for 12 hours;

2. Wash the conpoy and soak it in water for half an hour;

3. Fish maw in a pot under cold water, fly water with green onion and ginger, remove fish maw and cut into pieces after three minutes;

4. Fish maw, scallops, washed chicken pieces and ginger pieces are boiled in a pot under cold water together, boiled in an electric pressure cooker for half an hour, and then automatically kept warm for half an hour;

5. Sprinkle in the wolfberries and season with refined salt.

Fish maw can be used with conpoy and Huaishan to make chicken soup, the chicken should be washed and cut into small pieces first, Huaishan should also be washed and cut small, the conpoy can be rinsed slightly, the fish maw is soaked first, generally speaking, the time of soaking plus the stewing time is enough for 5 hours, but if the gum is thicker, the soaking time should be extended by one to two hours, and the stewing time should be extended by one hour. Soak the hair with cool boiled water or lukewarm water, do not use boiling water and can not put seasonings or acids and alkalis, wash before and after soaking. After soaking, if it is a small fish maw, it can be stewed directly, if the fish maw is too large, it must be cut into slices, of course, it can also be cut first and then soaked, then it is necessary to have a special guillotine.

You can find a company called public food supplement on the Internet, such as **, this family's fish gelatin is the original product of domestic and foreign origin, the cost performance is very high, you can save a lot of money by buying fish gelatin with them, and they will also teach you how to eat, what is the effect of eating, how to store.

Ingredients: Seafood ingredients.

2 or 3 dried fish maws.

2 dried abalone slices (palm-sized, can be soaked in cold water and then simmered, 4 dried snail slices (can be soaked in cold water and then simmered in water, it will swell and become larger) 1 handful of conpoy.

Other ingredients. 1 handful of longan meat.

Goji berries 10-20 grams.

Japanese mushrooms 3 4 flowers (soak in cold water).

1 chicken (about 1350 grams).

300 grams of pork key.

How to make chicken soup with fish maw, abalone, snail slices, and conpoy.

1. Wash the skin, oil, head, internal organs and claws of the chicken, remove the fat from the pork key meat, and then fly the water for later use; Japanese mushrooms are slightly soaked.

2. Pour soaking water into the clay pot, put in all the ingredients after the water boils, and turn to low heat after 10 minutes of boiling on high heat.

After 2 hours, put in the fish maw that has been cut into large pieces, and then turn to a slow pot for 1 2 hours after rolling over medium and low heat.