叮咚泉营养健康 美容养生 http://DingDongQuan.com/health
推荐关键词:滋阴
原料:
乌鸡1只(约800克)、红枣4粒、枸杞子20粒左右、姜一块,盐,小葱花。
烹饪方法:
1.乌鸡一只,最好活鸡,抛堂开肚(没有活鸡,买宰杀好的也凑合),内置生姜五厚片,大红枣9枚,盐少许,黄酒适量.。
2.清水煮开,换掉。
3.再煮,大火烧开,文火清炖2小时。
4.再放入葱花少许,搅匀出锅,此汤最适合妇女服用,尤其产后,失血症尤佳。
乌鸡又名竹丝鸡或乌骨鸡,从营养价值上看,乌鸡的营养远远高于普通鸡,吃起来的口感也非常细嫩。至于药用和食疗作用,更是普通鸡所不能相比的,被人们称作"名贵食疗珍禽"。
唐代孟诜在《食疗本草》说:"用乌骨鸡一只和五味炒香,投两斤酒封一宿取饮,令人肥白,能补虚劳羸弱,治消渴中恶心腹痛,益产妇。"
药理学认为,乌鸡营养丰富,并含有激素和紫色素,对人体白血球和血色素有增强的作用,对治疗妇女体弱不孕、月经不调、习惯性流产、赤白带下及产后虚弱等症均有疗效,并可用于肺结核、冠心病、胃溃疡、神经衰弱、小儿佝偻等症的辅助治疗。 煲汤最重要的是原汁原味,不要随意添加调味品。以肉汤为例,在煲汤之前,最好先将肉用开水清煮一遍,去掉肉腥味,最下锅文火慢炖,在汤炖好之后,再放入盐,姜,葱段之类的物品,并加入青菜润色,最后出锅时再添加香菜之类,以保味道清新。所以,我的乌鸡汤,并不爱放中草药,我爱食材的原味。
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