Lung moisturizing and qi benefiting soup preparation method

Abstract

The invention discloses a lung moisturizing and qi benefiting soup preparation method, and relates to the field of food preparation methods. The preparation method comprises: scalding 500 g of chicken, adding 1200 g of water in one time, boiling to achieve a rolling state, maintaining fire for 10 min, then adding 200 g of medicinal Chuanminshen, 50 g of ginkgo, 100 g of common yam rhizome, 100 g of red date, 100 g of white bean, and 50 g of medlar, stewing for 90 min with slow fire, and adding 20 g of salt to obtain the finished product. The present invention provides a preparation method for a lung moisturizing and qi benefiting soup with a characteristic of infection resistance.

Description

technical field [0001] The invention relates to the field of a food preparation method, in particular to a preparation method of moistening lung and replenishing qi soup. Background technique [0002] Making soup with an appropriate amount of ginkgo has a good health effect. Ginkgo nuts are rich in calcium, potassium, phosphorus and a variety of vitamins, but eating ginkgo is prone to dizziness. Chuanming ginseng has the effects of nourishing the middle and nourishing qi, nourishing blood and calming the nerves. It is most suitable for fatigue, fatigue, Lack of energy, loss of appetite, and weak lung qi, but there is no soup that combines these two ingredients. Contents of the invention [0003] In view of the above-mentioned defects in the prior art, those skilled in the art are devoting themselves to developing a method for making a soup that nourishes the lungs and replenishes qi. [0004] In order to achieve the above object, the present invention provides a method f...

AI Technical Summary

Problems solved by technology

Ginkgo nuts are rich in calcium, potassium, phosphorus and a variety of vitamins, but eating ginkgo is prone to dizziness. Chuanming ginseng has the effects of nourishing the middle and nourishing