Nutritional silky fowl porridge and preparation method thereof
A technology of black-bone chicken and raw materials, which is applied in the food field, can solve problems such as not being able to meet the requirements of high living standards, and achieve the effect of rich nutrition and simple production process
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Embodiment 1
[0019] A black-bone chicken nourishing porridge, the weight ratio of raw materials is as follows: 50-60 parts of millet, 20-30 parts of glutinous rice, 5-10 parts of red beans, 5-7 parts of chestnut kernels, 3-7 parts of carrots, 20-30 parts of black-bone chicken , 5-7 servings of rice wine, 5-7 servings of hawthorn leaves, 6-8 servings of northern wind grass, 8-10 servings of lemon slices, 4-6 servings of olive leaves, 10-14 servings of green tea, 8-10 servings of astragalus, 3 servings of ginger ~7 parts, 5~10 parts of salt, 400~600 parts of water.
Embodiment 2
[0021] A black-bone chicken nourishing porridge comprises the following ingredients in parts by mass:
[0022] 50 parts of millet, 20 parts of glutinous rice, 5 parts of red beans, 5 parts of chestnut kernels, 3 parts of carrots, 20 parts of black-bone chicken, 5 parts of rice wine, 5 parts of hawthorn leaves, 6 parts of northern wind grass, 8 parts of lemon slices, 4 parts of olive leaves, 10 parts of green tea, 8 parts of astragalus, 3 parts of ginger, 5 parts of salt, 400 parts of water;
[0023] Or according to the number of parts by mass, the following formula ingredients are included: 60 parts of millet, 30 parts of glutinous rice, 10 parts of red bean, 7 parts of chestnut kernel, 7 parts of carrot, 30 parts of black-bone chicken, 7 parts of rice wine, 7 parts of hawthorn leaf, 8 parts of Beifeng grass, 10 parts of lemon slices, 6 parts of olive leaves, 14 parts of green tea, 10 parts of astragalus, 7 parts of ginger, 10 parts of table salt, 600 parts of water;
[0024]...
Embodiment 3
[0026] A black-bone chicken nourishing porridge, the weight ratio of raw materials is as follows: 50-60 parts of millet, 20-30 parts of glutinous rice, 5-10 parts of red beans, 5-7 parts of chestnut kernels, 3-7 parts of carrots, 20-30 parts of black-bone chicken , 5-7 parts of rice wine, 5-7 parts of hawthorn leaves, 6-8 parts of northern wind grass, 8-10 parts of lemon slices, 4-6 parts of olive leaves, 10-14 parts of green tea, 8-10 parts of astragalus, 3 parts of ginger ~7 parts, 5~10 parts of salt, 400~600 parts of water.
[0027] Its preparation method steps are:
[0028] (1) Soak millet and glutinous rice in water for 5 to 6 hours, wash hawthorn leaves, beifeng grass, lemon slices, olive leaves, green tea, astragalus, and ginger, add water to soak for 10 to 20 minutes, and then soak them at a temperature of 90 to 100 degrees. , boiled for 50-60 minutes, and filtered to obtain the extract;
[0029] (2) Wash the black-bone chicken, cut into pieces, add water and heat to...
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