[Cordyceps Flower Chicken Soup Healthy Hot Pot] --- Nourishes yin and blood, and maintains health

Overview

This time I made a Cordyceps Flower Chicken Soup Hot Pot, which was delicious and nourishing. Cordyceps flowers, angelica root, Codonopsis pilosula, red dates, and wolfberry are added to the soup base. The soup base is slowly stewed in a thick clay pot over low heat. It has good functions of nourishing yin and blood, adding essence and kidneys, and enhancing immunity. It can be consumed by everyone, and is especially suitable for symptoms such as deficiency of qi and blood, palpitations, insomnia, irregular menstruation, and metrorrhagia. Cordyceps flower is the abbreviation of Cordyceps militaris, also known as Cordyceps militaris or pupa. Commonly known as Evergreen, it is a medicinal fungus that combines insects and bacteria. It is a rare Chinese herbal medicine. In order to distinguish it from Cordyceps sinensis, merchants gave it a beautiful name and called it Cordyceps flower. The biggest feature of Cordyceps flower appearance is that there is no insect body, but only orange or yellow grass. Cordyceps flowers are mild in nature, neither cold nor dry, so most people can safely eat them. Cordyceps flower is rich in protein, amino acids, cordycepin, trace elements, vitamins, polysaccharides and other ingredients. Cordycepic acid and cordycepin can comprehensively regulate the human body's internal environment, enhance and regulate the body's immune function, and improve the body's disease resistance. It is beneficial to the liver and kidneys, replenishes essence, stops bleeding and resolves phlegm, and has very good health effects. In addition, it is also effective in the auxiliary treatment of dizziness, tinnitus, forgetfulness and insomnia, soreness and weakness in the waist and knees, chronic cough, asthma and other symptoms.

Tags

• hot dishes
• common dishes
• hot pot
• cantonese cuisine
• maternity
• children
• nourishing yin
• dinner with friends
• improve immunity
• winter recipes
• dinner
• replenish blood
• angelica sinensis
• big red dates
• chicken
• codonopsis
• cordyceps flower
• crab sticks
• dried bamboo shoots
• egg
• ham
• mushrooms
• thousands of sheets
• water starch
• salt

Ingredients

Steps

1. 1 Kill and wash the whole chicken and cut into small pieces.

   

2. 2 Prepare soup base ingredients. (Cordyceps flowers need to be soaked in advance)

   

3. 3 Prepare hot pot side dishes.

   

4. 4 Add an appropriate amount of water to the pot, add the chicken pieces and cook for about 3 minutes. Remove the blood, take it out and wash it with warm water.

   

5. 5 Add appropriate amount of water to the casserole, add chicken pieces, red dates, angelica root, and Codonopsis pilosula.

   

6. 6 Cover the lid, bring to a boil and simmer over medium-low heat for half an hour.

   

7. 7 Add cordyceps flowers, add a teaspoon of salt and mix well.

   

8. 8 Cover, bring to a boil, turn to medium-low heat and continue simmering for half an hour.

   

9. 9 While the chicken soup is simmering, prepare the side dishes. First, crack the eggs into a bowl, add 1 tablespoon of water starch to break them up, pour them into a pan with a thin layer of oil, and spread them into egg skins.

   

10. 10 Cut the spread egg skin and other side dishes into shreds in turn.

    

11. 11 The stewed chicken soup is golden in color.

    

12. 12 Place it on a small gas stove specially designed for hot pot, and cook it with side dishes. (This time, because I was stewing chicken soup in a casserole, I didn’t want to change the pot, so I put it on a small gas stove to brush the hot pot. If you use other flat-bottomed pots and brush it on the induction cooker, it’s the same)