Big Tonic in Autumn-yam Stewed Pheasant Soup

by Pretty horse po

4.8 (1)
Favorite
1

Difficulty

Normal

Time

2h

Serving

2

Although the family banquet is also a home-cooked dish, it also pays attention to gorgeous and nutritious, otherwise it is a casual meal. So I think the ingredients are not often eaten so often. They are delicious and nutritious. They will surely make your family feel that you are thinking about this dish and value it in your heart.
Autumn is the season to eat yam, plus the unusual pheasant meat, it was quite fresh and nutritious at that time.
Yam: Yam contains saponins, mucus, choline, starch, sugars, protein and amino acids, vitamin C and other nutrients, as well as a variety of trace elements, and the content is relatively rich, has a tonic effect, and is a good food for rehabilitation after illness. Yam can promote the proliferation of T lymphocytes in the body, enhance immune function, and delay cell aging. Regular use of yam can prolong life. The mucopolysaccharides in yam combine with minerals to form bone and give cartilage a certain degree of elasticity. It is rich in vitamins and minerals, contains relatively low calories, and contains almost no fat, so it has a good weight loss and bodybuilding effect. The mucin contained in yam can prevent fat deposition in the cardiovascular system and prevent arteriosclerosis. Eating yam can also increase human T lymphocytes, enhance immune function, and delay cell senescence.
Pheasant (pheasant) meat has much higher calcium, phosphorus, and iron content than normal, and is rich in protein and amino acids. It is a good dietary supplement for anemia patients and people with weak physique. Pheasant also has the effects of invigorating the spleen and stomach, increasing appetite and stopping diarrhea. Pheasant has the special effect of eliminating phlegm and replenishing the brain, can cure sputum and prevent Alzheimer's disease. It is a valuable product in game. "

Big Tonic in Autumn-yam Stewed Pheasant Soup

1. Prepare the ingredients, cut the green onion into sections, slice the ginger, and rinse the wolfberry with water.

2. Cut off the legs of the pheasant, wash and put it into the soup pot.

3. Put enough water to boil to remove the foam. Naoshui will lose some nutrients, so it is not recommended.

4. Add green onion, ginger and cooking wine and turn to low heat for half an hour.

5. Wash yam and cut into hob pieces. Do not cut the yam early to prevent it from turning black.

6. Put in the yam and keep on low heat for half an hour.

7. Put the wolfberry in for ten minutes and stop the fire.

8. Season with salt.

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