From the autumn wind, nourish your body --- chestnut keel soup-You Are Foodie

By Conrad
95

From the autumn wind, nourish your body --- chestnut keel soup

Last week, it was cloudy for several days, and it rained these two days. A cool autumn rain, hot summer so quietly drift by, in this neither hot nor cold season, people's appetite is particularly good, diet will unconsciously increase.However, due to the consumption in the hot summer, the digestive function of the human body will not be very good. Therefore, it is also necessary to prevent big fish and meat, overeating and overeating. The diet structure is suitable to be light. It is appropriate to eat foods that nourish yin and moisten the lungs, as well as fruits and green leafy vegetables, and add more water and water-soluble vitamins.Chestnut is a rare good food in the season. It is not only rich in unsaturated fatty acids, vitamins and minerals, but also can prevent hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and prolonging life. Moreover, it is rich in vitamin C, which can maintain the normal functions of teeth, bones, blood vessels and muscles. Regular eating can nourish the stomach, strengthen the spleen, tonify the kidney and strengthen the tendons, and promote blood circulation and hemostasis.Chestnuts can be cooked, fried, stewed chicken, stewed meat, etc. they are delicious. When they are used to cook keel soup, they are not only nutritious, but also make the soup more delicious and sweet.

Main Ingredients

keel 500 g

Auxiliary Ingredients

Step 1 . Clean the keel.

Step 2 . Prepare chestnuts, corn, carrots, scallions, and ginger.

Step 3 . Add an appropriate amount of water to the pot, add 2 pieces of crushed ginger and 1 scallion knot, bring to a boil, then add the dragon bones. When it boils again, add 1 tablespoon of cooking wine, boil, blanch to remove the blood, remove and wash. Set aside.

Step 4 . Cut corn into ends and carrot into pieces.

Step 5 . Bring to a boil an appropriate amount of water in a small pot, then add the chestnuts and cook for about 5 minutes. (Use a knife to make a cut on the shell of a chestnut)

Step 6 . After passing through cold water, you can easily and completely peel off the shell.

Step 7 . Put the keel, chestnuts, corn, and carrots together in a pressure cooker, add an appropriate amount of water, and add 2 teaspoons of salt.

Step 8 . Close the lid and adjust the pressure cooker to the chicken and duck meat in the nutrition cooker. (It can also be adjusted to pork ribs, depending on the taste I like. When the portion size is not large, I usually choose the chicken and duck meat function, which is just right.)

Step 9 . The cooked dragon bone soup is more fragrant by adding an appropriate amount of scallions.

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