Gingko and Chinese cabbage in chicken soup

Gingko and Chinese cabbage in chicken soup

Introduction:

"The nutritional value and medicinal value of Chinese cabbage are mainly shown in the following aspects: first, it helps digestion, defecation and detoxification, and prevents colon cancer. Cabbage is rich in crude fiber, which not only moistens the intestines and expels toxins, but also helps digestion and makes the stool unobstructed. Medical research has also proved that cabbage has a good preventive effect on colon cancer. Second, skin care, beauty, anti frostbite. Cold winter, dry climate, cold wind will cause great damage to people's skin, frostbite is also a frequent occurrence. Chinese cabbage is rich in vitamin C and vitamin E. eating Chinese cabbage in winter can not only protect skin and beauty, but also prevent frostbite. The third is to prevent breast cancer. Cabbage can not only prevent cancer, but also prevent breast cancer. American experts have confirmed that women in China, Japan and other Asian countries have a much lower risk of breast cancer than women in western countries. Experts said that the reason for such a significant gap is that Asian women often eat cabbage. The researchers further explained that there is a trace element called indole in cabbage, which is simply an anticancer soldier, which has a strong ability to decompose estrogen and thus reduce the incidence rate of breast cancer. Ginkgo biloba, also known as Ginkgo biloba, is the oldest relict plant among the existing seed plants. Botanists often compare ginkgo with dinosaurs, and have the name of giant panda in the plant world. Ginkgo belongs to the category of dried fruits, among which the economic value of Ginkgo ranks third. The value of ginkgo is mainly reflected in food and medicine. Ginkgo biloba fruit contains ginkgolic acid and ginkgolic phenol, which are proved to have antibacterial and bactericidal effects by experiments, and can be used to treat respiratory tract infections. Ginkgo biloba fruit water extract has different degrees of inhibition on various fungi, which can relieve itching and tinea. 2. Dispelling diseases and relieving cough ginkgo has the effect of astringency, astringency and astringency. It has the function of supplementary food therapy for cough due to lung disease, asthma due to old people's weak constitution and various asthmatic patients with phlegm. 3. Ginkgolic acid and ginkgolidol in the episperm of Ginkgo biloba L. The fresh fruit soaked with lettuce oil can improve the symptoms of fever, night sweats, cough, hemoptysis and anorexia caused by pulmonary tuberculosis. Therefore, it can be used to treat pulmonary tuberculosis. 4. Stop belting turbid, reduce defecation modern medical research found that Ginkgo biloba fruit has the effect of contraction of bladder sphincter. For children enuresis, Qi deficiency, frequent urination, leucorrhea, seminal fluid is not solid and other diseases, there is an adjuvant treatment. 5. Reduce serum cholesterol, dilate coronary artery. Ginkgo biloba contains shikimic acid, Ginkgo biloba biflavonoids, isoginkgo biloba biflavonoids, sterols and so on. In recent years, it has been used in the treatment of hypertension, coronary heart disease, angina pectoris, cerebral vasospasm and high serum cholesterol

Production steps:

Step 1: prepare a bowl of chicken soup.
Chinese cabbage heart wash essence, green vegetables heart wash essence, ginkgo cooked shell.

Step 2: add the chicken soup: < br > wash and chop the chicken shelf, heat the oil in the pan, and stir fry the chicken shelf.

Step 3: turn the color of the chicken shelf and put 2 bowls of water.

Step 4: add wine, ginger, scallion, boil over high heat.

Step 5: skim the foam and simmer for 40 minutes.

Step 6: remove impurities and take juice.

Step 7: cut the heart of Chinese cabbage into 6 pieces vertically.

Step 8: blanch in boiling water with oil for 1 minute and remove.

Step 9: take the casserole, put in the chicken soup and bring to a boil.

Step 10: add Chinese cabbage.

Step 11: add ginkgo and bring to a boil over high heat for 15 minutes.

Step 12: add the green vegetables and bring to a boil.

Step 13: add salt and chicken essence.

Materials required:

Chinese cabbage heart: 500g

Green vegetable heart: 2

Ginkgo: 70g

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Chicken rack: 1 pair

Ginger: right amount

Scallion: right amount

Cooking wine: moderate

Note: no chicken soup, water is OK. You can use chicken soup without chicken essence.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty