Li Zizhou
Composition: 20 grams of chestnuts and 50 grams of japonica rice.
Function: nourishing stomach and spleen, tonifying kidney and strengthening tendons.
Method: Chestnuts are shelled and mashed, and porridge is cooked with japonica rice and water.
Administration method: Eclipse 1-2 times, and take it warm.
Precautions: ① Don't overeat, otherwise it will depress the spleen and love the diaphragm. 2 children with feng shui swelling and pain are not suitable for eating. 3 people with constipation should not eat.
Braised chestnut chicken wings
Ingredients: chicken wings, chestnuts
Making:
1. Wash raw chestnuts and cut them with a cross knife. Boil a pot of water.
2. Peel the cooked chestnuts to make the pulp as complete as possible. If you find a black one in it, cut it off.
3. Stew chestnuts with chicken according to the method of stewing chicken wings. The difference is that you should add less sugar and more water, so that you can suffocate for a while and let the taste of chestnuts fully enter the dish.
Liziji
Ingredients: 20 chestnuts, 20 grams of yam, 5 grams of Radix Rehmanniae Preparata, 200 grams of chicken and 6 mushrooms.
Practice: chestnuts are shelled and peeled, soaked in yam, and the stalks of mushrooms are also soaked. After soaking, the water is filtered. Heat a pan, add yam, mushrooms and chestnuts, stir fry, then add Rehmannia glutinosa and chicken and cook. When cooking, it depends on whether the chestnuts are soft and add a little seasoning.
Efficacy: invigorating kidney, stomach, blood and menstruation.
Cooking sugar-fried chestnuts in microwave oven
Raw materials: chestnut candy
Practice: 1 Wash chestnuts, put them in a colander and drain the excess water.
Choose a microwave oven with ear buttons, because chestnuts will explode in the end, so be sure to buckle them.
Pour chestnuts into a small pot, uncover the lid, and simmer for two minutes with high fire to remove moisture from the surface of chestnuts.
Take out the cover after two minutes (be sure to fasten it) and heat it for three minutes.
Then take it out and shake it up and down to make it evenly heated. Then put it into the furnace and keep the fire for three minutes.
Time is up, take out and open the lid, add sugar, stir well with chopsticks, cover and heat for two minutes.
It's time to eat, except that the chestnut skin is not as crisp as sugar fried chestnuts, and everything else is very similar.
Chestnut strips
Ingredients: 250 grams of sugar-fried chestnuts and 300 grams of lettuce.
Seasoning: Jiang Mo10g, lard 30g, yellow rice wine 20g, salt, pepper10g, chicken soup10g, and chicken powder 3g. Chestnuts are shelled and broken into two petals. Wash the lettuce, peel and remove the leaves. Only use the lettuce heart, and cut the lettuce heart into strips 4 cm long and half cm square. Add 1 000g of water to a boiling pot, add yellow wine, pepper and a spoonful of salt, boil over high fire, add lettuce strips, take out after1min, rinse with cold water, and cool quickly (this will make lettuce more brittle and keep its green). Put the wok on the stove, simmer for 1 min, add lard to melt, add Jiang Mo to stir fry, add lettuce strips and chestnut slices to stir fry for 1 min, add chicken soup, chicken powder and 2g of salt, and continue to cook for about 5 minutes, until the soup is less.
Description: Generally, chestnuts are cooked with raw chestnuts. Once I accidentally cooked chestnuts once, I found that the taste was much better: sweeter and more glutinous. It is much easier to peel ripe chestnuts than raw chestnuts, hehe.
Practice 6: Braised mutton with chestnuts
Ingredients: 640 grams of mutton, 320 grams of chestnuts, cinnamon 1 piece, 3 pieces of star anise, 2 red peppers, ginger 1 teaspoon, red and white radish 1 piece.
Seasoning: 2 tbsps of soy sauce and oyster sauce, 0/teaspoon of chicken powder and sugar tablets, 0/2 teaspoons of salt and 5 cups of water.
Sauce: 2 teaspoons of corn starch and 4 tablespoons of water.
Practice: chop mutton, fly water to cool the river, and drain the water; Red and white radish cut corners; First, put half of carrot and half of white radish into the pot, add water to boil, add mutton to cook for 15 minutes, take out mutton and supercool, drain the water, and discard the radish; Heat a wok, add oil, saute ginger, add mutton, stir fry, add wine, that is, add seasoning, cinnamon, star anise and pepper, and simmer for about 1 hour after boiling. Try to hold mutton with chopsticks. If it can pass, add the remaining radish and chestnuts, and then stew until the chestnuts are soft and rotten and the juice is moderate. Then add the sauce and serve.