Steamed chicken with Astragalus

Method of steamed chicken with Radix Astragali

Raw materials for making Huangqi steamed chicken

Astragalus 20 grams, a hen, onion, ginger, salt cooking wine, monosodium glutamate, pepper water each amount.

The processing steps of Huangqi steamed chicken are as follows:

1. After the hens are slaughtered, remove the hair and viscera, chop them into 3.3cm square pieces, put them into the boiling water pot for 3 minutes, remove them, wash the blood foam, and put them into the steam pot; add onion, ginger, salt, monosodium glutamate, Shaojiu, Zanthoxylum water, etc.

2. Wash the Astragalus membranaceus tablets, put them into the steam pan, cover them, steam them for 3 hours, take them out, and then remove the scallions, ginger and Astragalus membranaceus.

Steamed chicken with Astragalus

Recipe name: Huangqi steamed chicken belongs to other cuisines

Type of healthy menu

The basic characteristics of Buzhong Yiqi, BUJING, filling marrow. It is suitable for internal injury, fatigue, diarrhea due to spleen deficiency, Qi failure and blood deficiency.

Basic materials: 20 grams of Astragalus membranaceus tablets, 1 hen, onion, ginger, salt, cooking wine, monosodium glutamate and pepper water.

brief introduction

Recipe name: Huangqi steamed chicken belongs to other cuisines

Type of healthy menu

The basic characteristics of Buzhong Yiqi, BUJING, filling marrow. It is suitable for internal injury, fatigue, diarrhea due to spleen deficiency, Qi failure and blood deficiency.

Basic materials: 20 grams of Astragalus membranaceus tablets, 1 hen, onion, ginger, salt, cooking wine, monosodium glutamate and pepper water.

[production process]

1. After the hens are slaughtered, remove the hair and viscera, chop them into 3.3cm square pieces, put them into the boiling water pot for 3 minutes, remove them, wash the blood foam, and put them into the steam pot; add onion, ginger, salt, monosodium glutamate, Shaojiu, Zanthoxylum water, etc.

2. Wash the Astragalus membranaceus tablets, put them into the steam pan, cover them, steam them for 3 hours, take them out, and then remove the scallions, ginger and Astragalus membranaceus.

[usage] accompany with a meal.

Graphic process

Steaming is to use a special steamer to steam food. There is a steam column in the center of the bottom of the steamer, which goes straight into the steamer. The steam is washed into the raw materials in the steamer by the gas column. Because there is a cover on the top, on the one hand, the steam is used as the medium of heat transfer, on the other hand, the product of the combination of steam and raw materials condenses in the steamer. This method of cooking food by steam heating is characterized by high temperature, which can exceed 100 ° C, timely heating and keeping the shape intact. Steam boiler:

Materials: 25g Astragalus membranaceus

Put green onion, ginger and pepper in the boiling water pot, blanch the chicken, drain it into the steam pot, dip the ham slices in the sugar water, Astragalus gauze bag, green onion and ginger, put on toothpick, yellow rice wine, Chinese prickly ash and salt, and put them into the steam pot,

Seal the edges with peach blossom paper and steam in steamer for 1-2 hours,

The big steamer that can't hold the steamer at home, so find a way to steam the steamer on the ordinary one. The steam boiler and steamer can also be sealed with wet cloth.

Peach blossom paper is a kind of calligraphy and printing paper made in Kaihua area of Zhejiang Province in Ming and Qing Dynasties. It is whiter than ordinary brush calligraphy and painting paper, with toughness and translucency. It can be used for rubbings, printing, calligraphy and painting;

In the past, people used to paste windows. Japan still pastes the windows of Japanese houses.

It is also used to seal the earthen jar for Dongpo meat.

After steaming:

Remove the Astragalus bag, sprinkle with pepper and serve.

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