The nutritional value of lily chestnut clay chicken, the practice and efficacy of chestnut clay chic

Nutritional value of lily chicken soup.

Each 100 grams of dried lily contains grams of protein, grams of fat, grams of starch, 3 grams of reducing sugar, grams of sucrose, grams of pectin, and also contains colchicine, vitamin B, calcium, phosphorus, iron and other components. Black-bone chicken is rich in 18 kinds of amino acids such as melanin, protein, and B vitamins.

and 18 kinds of trace elements, vitamin E

The content of niacin, phosphorus, iron, potassium and sodium are higher than those of ordinary chicken, and cholesterol.

And the fat content is very low, and the nutritional value is very high. Therefore, lily chicken soup is rich in nutrients and has high nutritional value.

The efficacy of lily chicken soup.

Lily] 1Replenish yin and reduce fever: Many women often have low temperature fever.

The symptoms are the manifestation of yin deficiency, lily can replenish yin and have anti-inflammatory effect, eat more lily, can eliminate disease.

2.Laxative: Lilies are particularly soft and smooth, with moisturizing properties. For patients with constipation, the appropriate lily can improve the symptoms of constipation, and the effect is more obvious for dryness. Lily into the heart, cold, can clear the heart, lily to neurasthenia.

Patients have ** effects, such as memory loss, insomnia, dizziness.

Black-eyed bosses, etc.

3.Clear the heart and eliminate troubles: Some people often have heart yin deficiency and palpitations.

Restlessness, red tongue, restlessness. Lilies have a calming effect and can relieve symptoms. Lily is cool and moisturizing, enters the heart of the main pulmonary artery, moistens the lungs and relieves cough, clears the heart and calms the nerves, the lack of dry cough in the lungs, and irritable people can often use lily.

4.Nourishing Qi: Some people have difficulty breathing, low speech, difficulty breathing, dry mouth, sore tongue, and poor appetite. They are often in a depressed state. This is a symptom of insufficient gas. If they eat more lilies, they will alleviate these symptoms.

5.Phlegm and cough: Lily has the effect of clearing the lungs, so it can be used for fever and cough and enhance the respiratory function of the lungs. All patients with tracheal diseases are suitable to eat lilies.

6.Emollient and anti-aging: Eating lilies will make you white, delicate and beautiful.

Fresh lilies are rich in mucus and vitamins. Good for the metabolism of the cells. Eating lilies often has a certain beauty effect.

People who eat lilies do not have dryness and wrinkles on their faces. It is especially good for people with oily ** to eat more lilies**.

The effect of chestnut claypot chicken is to strengthen the spleen and stomach, nourish yin and kidney, strengthen muscles and bones, etc., and can supplement various nutrients required by the human body after eating.

Strengthen the spleen and stomach: chestnut is a relatively common food, which is very rich in fiber and trace elements, chicken is very rich in protein, but also belongs to warm food, chestnut clay chicken belongs to a relatively strong nourishing food, after eating can play a role in strengthening the spleen and stomach and supplement the nutrients needed by the body. Nourish yin and nourish the kidneys:

Chestnut stewed chicken is rich in nutrition, including carotene and phosphorus, iron, potassium and other trace elements are relatively rich, and there are also very rich amino acids, which can play a role in nourishing the body and increasing kidney function after eating, and patients with yin deficiency can drink some appropriately to supplement. Strengthens muscles and bones.

Chestnut stewed chicken is more nourishing after making soup, which is rich in calcium, after eating, it can increase bone density and strengthen the effect of muscles and bones, this method is also very simple, you need to prepare chestnuts and chicken, with an appropriate amount of condiments, put them into the pot and stew together.

Chestnut clay chicken is more nutritious, but you can't eat too much at one time, especially for people with cold and fever or strong internal fire, which will lead to more serious internal fire and body fever.

Fully ripe chestnuts. Biyuan chestnut stewed chicken should use fully ripe boss chestnuts, boss chestnuts used to stew chicken will have a better taste, sweet and delicious taste, nutrients are also relatively rich, suitable for high temperature and long-term stewing. <

Chestnut stew chicken should be made with fully ripe chestnuts. Fully ripe chestnut is also the kind of boss chestnut, this kind of chestnut is used to stew eggplant chicken has a better taste, sweet and delicious taste, and is rich in nutrients, suitable for pure wisdom to stew at high temperature for a long time.

Chestnut stew chicken should be made with fully ripe chestnuts. Fully ripe chestnut is also the kind of boss chestnut, this kind of chestnut used to stew chicken has a better taste, sweet and delicious taste, rich in nutrients, suitable for high temperature and long-term stewing.

Extended information: Chestnut is native to China, and it is one of the earliest famous nuts to be eaten in China, and its annual output ranks first in the world. I fight the state chestnut is of excellent quality, empty and nutritious, and is the world's top chestnut. After stir-frying, the meat is fine, sweet and delicious, and it is very popular.

Hebei chestnut resources are abundant, the export volume ranks first in the country, Qianxi, Zunhua, Xinglong and other Yanshan Mountains are an important chestnut export base in China, the product quality is excellent and well-known at home and abroad, especially in Japan, known as "Tianjin Ganli", has a long reputation, deeply loved by the Japanese people.

Eating chestnut stewed chicken is mainly about their nutrition. Add a pinch of salt and you're ready to eat. The chicken soup has turned light yellow, with a layer of oil floating on it, you should pay attention when eating, the chicken soup is very hot, don't eat it while it's hot, you should cool it before eating.

Don't forget when eating chicken - to suck the soup out of the chicken bones, it is best to gnaw the chicken bones and spit out only the pure calcium bones. After eating, drink another bowl or two of soup. If you taste the soup slowly, you can feel the taste of the chicken broth, first sweet and then fragrant.

Use 500 to 1000 grams of shelled chestnuts, a chicken, a package of Shenyue chestnut chicken seasoning, two slices of ginger, several wolfberries, three Sichuan peppercorns, two jujubes, and an appropriate amount of salt. Kill the chicken, wash and peel it and cut it into pieces, put it in boiling water to remove the blood and fishy smell, pick it up and put it in a casserole, add ginger, pepper, material bag and an appropriate amount of water, boil over high heat, simmer for about half an hour, add chestnuts, wait for the chicken to be pierced by chopsticks, add wolfberry and jujube to boil, and you can eat.

Method 2 [Raw Materials].

1 chicken (whole), 250 grams of chestnut, 1 bell pepper, 6 grams of salt, 4 green onions, half a ginger, an appropriate amount of garlic, star anise, 2 dried chilies, 4 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of vegetable oil.

Method] 1Use scissors to cut a cross on the top of the chestnut one by one;

2.Pour boiling water into the chestnuts, cover and add salt;

3.Cover and simmer for 5 minutes;

4.Take out and peel the chestnut meat one by one;

5.Wash and drain the pheasant;

6.Chop into large pieces and blanch them with hot water to remove blood and impurities;

7.Rinse with hot water and drain for later use.

8.Remove from the oil pan and stir-fry the chestnuts over low heat until they change color, then take them out;

9.Stir-fry shallots, ginger, garlic, star anise and dried red pepper in the bottom oil;

10.After the fragrance comes out, fry the chicken pieces on high heat and cook in cooking wine;

11.Add unused hot water, bring to a boil over high heat, turn to medium heat and simmer;

12.Until the chicken is medium-cooked at 7 minutes, add the chestnuts, add salt, sugar, light soy sauce to taste, and a little dark soy sauce to color;

13.Stew until the chicken and chestnuts are cooked thoroughly, reduce the juice over high heat, add bell peppers and stir-fry evenly to get out of the pot Ingredients: whole chicken, finished chestnuts.

Excipients: ginger, garlic, green onion, cooking wine, soy sauce, oil, salt Method:

1. Chop the chicken, take it out with boiling water, wash it with water and put it in a casserole;

2. Add green onion and ginger, star anise, and water to boil the chicken;

3. Put in the peeled chestnuts and continue to boil, add salt, and stew until the chicken is cooked and rotten.