Nourishing Ginseng Chicken Soup - Get ready for autumn health

Overview

Everyone is particular about the time of drinking soup. Is [drinking soup before a meal] or [drinking soup after a meal] the best way to absorb it? Drinking soup before a meal will make you slim and healthy, drinking soup after a meal will make you fatter; this makes sense. Before eating, drink soup first, which is equivalent to lubricating the gastrointestinal tract. Drinking some soup from time to time during the meal can help dilute and stir the food, which is beneficial to the absorption and digestion of food by the gastrointestinal tract. At the same time, drink soup before eating to partially fill the stomach, which can reduce the intake of staple food and avoid excessive energy intake. Drinking soup after a meal can easily cause overnutrition. ‘Stew soup’, also called Laohuo soup, is a common dish in Guangdong, Hong Kong, Macao and even mainland China. Since the climate in various regions is dry and the ground is humid in autumn and winter, people love to drink Laohuo soup, which has a health-boosting effect. It is usually made by simmering various vegetables, meat or medicinal materials for several hours in a pressure cooker, electronic stew pot, steel pot or casserole. Laohuo soup has the effects of skin care, heart protection, eyesight improvement, bile lowering and bone strengthening. As for the ingredients for soup, you can use yam, lotus root, carrot and other other ingredients as soup base. Different materials can achieve different effects. The so-called [Autumn Health Preservation] As there is less rain in autumn and the weather is dry, the human body is prone to deficient fire and autumn dryness. It can easily lead to insufficient body fluids in the body, such as sicca, such as dry skin and frequent coughs. The "prevention of autumn dryness" focuses on dietary conditioning. Appropriate selection of foods that can moisten the lungs, clear dryness, nourish yin and promote fluid production, such as pears, sugar cane, water chestnuts, lilies, white fungus, etc. As for the appropriate medicinal materials, they also have the effect of "preventing autumn dryness", so [autumn health] is indispensable, and a pot of good soup is indispensable. [Ginseng] regulates the central nervous system, improves the brain's excitation and inhibition processes and brings them into balance, improves the ability of mental and physical work, improves work efficiency and has anti-fatigue effects. Moderate consumption can promote the brain's utilization of energy substances and improve learning and memory abilities. The active ingredient in ginseng that enhances learning and memory abilities is ‘ginsenosides’, among which ginsenosides Rb1 and Rg1 have a good impact on learning and memory functions. [Ginseng] can improve heart function, increase myocardial contractility, slow down heart rate, increase cardiac output and coronary blood flow, and can resist myocardial ischemia and arrhythmia. It has certain effects on heart function, cardiovascular system, and blood flow. Ginsenosides can accelerate lipid metabolism and significantly reduce high cholesterol. [Hyperglycemic effect] Ginseng contains ginsenosides and ginseng polysaccharides, especially ginsenoside Rb2, which has obvious hypoglycemic effects; in addition, ginseng polysaccharides are another type of hypoglycemic component in ginseng. [Enhance the body's immune function] The active ingredients that regulate immune function can improve immune function not only for normal people but also for people with low immune function. Ginseng polysaccharide is a high molecular acid polysaccharide purified from ginseng and is an immune enhancer. [Antioxidant effect] Ginseng contains a variety of antioxidant substances, such as ginsenosides, ginseng polyacetylene compounds and ginsengdiol saponins. These compounds have anti-lipid peroxidation effects and are the basis of anti-aging effects. In addition to its anti-aging effect, it also regulates physiological functions such as nerves, endocrine, immune function, and material metabolism. Many people will say that ginseng is a hot food and not everyone can eat it; but as long as there are appropriate ingredients, it will not cause the so-called "heat" to the human body. Add appropriate amounts of nourishing and nourishing ingredients such as Polygonatum odoratum, Huaishan and Poria cocos to the soup. [Polygonatum odoratum] grows in the forest or on the shady slopes of mountains at an altitude of 500-3000 meters. It is widely distributed in the temperate regions of Eurasia. The effects are nourishing yin and moistening the lungs, nourishing the stomach and promoting fluid production, relieving dryness and cough, labored cough, dry throat and thirst, internal heat and thirst, yin deficiency and external sensation, dizziness, dizziness, muscle spasm and pain. Polygonatum odorifera is sweet in taste, rich in lipids, soft and moist, and is a good medicine for nourishing yin and promoting fluid production. The vitamin A contained in Polygonatum odoratum can improve the condition of dry and rough skin, making it soft and smooth, which plays a role in beauty and skin care.

Ingredients

Steps

Weigh the materials and set aside.
Wash the material.
After washing, put all the ingredients except ginseng into a soup pot or casserole.
Add 3000ML water and bring to a boil over high heat.
While waiting for the soup to boil, soak the ginseng in water for 10 minutes.
After 10 minutes, gently brush the ginseng several times with a clean toothbrush and rinse thoroughly. This step is to clean the fine sand from the ginseng whiskers and ginseng body, because ginseng grows in the soil; although the merchants have cleaned it before selling it to the market, some fine sand will inevitably remain.
After brushing and rinsing the ginseng, it can be put into the soup and simmered together.

$Nourishing Ginseng Chicken Soup - Get ready for autumn health step 7$
Once the soup comes to a boil, reduce the heat to a simmer. The heat should be controlled at a low flame, but it should also be controlled at a boiling state.
After the soup has simmered for 1 hour, you can start processing the chicken. Remove the head and tail of the fresh chicken and remove the excess fat, because the 'soup' should be clear and original, and try not to have too much fat on the surface.
It is recommended to put half the chicken directly into the soup without cutting it into small pieces. After the chicken is cooked in the soup, it will be soft and tender, so there is no need to cut it. Put the cooked chicken into the soup and continue to simmer on low heat for 1 hour.
The cooked chicken soup can be seasoned with a little salt. It is already very fresh without adding other seasonings. I did not add salt because I think the taste is already very fresh.
Finished product.

Overview

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Ingredients

Steps