Stewed quail with Lycium barbarum and flower glue

Stewed quail with Lycium barbarum and flower glue

Introduction:

Quail is rich in protein and many kinds of amino acids, and its cholesterol content is low. It has the functions of Tonifying Qi, strengthening muscles and bones, resisting cold and heat, eliminating heat, promoting water and detumescence. It has ideal curative effect on anemia and irregular menstruation. It is rich in protein and colloid. It has the effect of nourishing yin and strengthening kidney. It can help the body quickly eliminate fatigue and help the recovery of surgical patients' wounds. It can be eaten by adults and children. Add jujube, medlar and round meat, can play more nourishing Yin beauty, Buzhong Yiqi, strong liver and kidney and other effects

Production steps:

Step 1: wash the jujube, gently pat the back of the knife, take out the jujube seed, wolfberry, round meat, wash and set aside.

Step 2: soak and wash the flower glue with water.

Step 3: clean the quail, chop the head and claws and tear off the skin of neck.

Step 4: use scissors to cut the lac into small sections after soaking.

Step 5: put water into the pot, add cooking wine, roll the water, and wash the quail with water.

Step 6: put the quail into the stew.

Step 7: add red dates, round meat and flower glue, and add appropriate amount of cold boiled water.

Step 8: stew in boiling water for two to three hours.

The ninth step: put ten minutes into the pot before putting it into the medlar, stew for ten minutes, then add a little salt.

Materials required:

Medlar: 30 capsules

Round meat: 10

Red dates: 10

Quail: 2

Lac: 2

Note: 1. Remove the skin of quail's head, claw and neck. 2. Use scissors to cut from the pain and clean the blood clots in the abdominal cavity.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other