The Autumn Breeze Replenishes The Body---chestnut Keel Soup

Name: The Autumn Breeze Replenishes The Body---chestnut Keel Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g keel; 300g chestnut; 1 piece corn; 1 piece carrot; 2 pieces shallot; 2 tablets ginger; 2 teaspoons salt; 1 tablespoon Cooking Wine

by Poetic heart

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It was cloudy for a few days last week, and it rained on these two days. After the autumn rain and the coolness, the hot summer drifts by quietly. In this lukewarm season, people's appetite is also very good, and the diet will increase unknowingly.
However, due to the consumption of hot summer, the human body's digestive function will not be very good, so it is necessary to prevent large fish and meat, overeating. The diet should be light, and eat food that nourishes the lungs, as well as fruits and green leaves. Vegetables, add more water and water-soluble vitamins.
Chestnuts are a rare good food in the season. Not only are they rich in unsaturated fatty acids, vitamins and minerals, they can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. They are a good nourishing product 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 food can nourish the stomach and spleen, strengthen the kidneys and muscles, and promote blood circulation and stop bleeding.
Chestnuts can be eaten in a variety of ways. They can be boiled, fried, used to stew chicken, stewed meat, etc. They are all delicious. Used to cook keel soup, it is not only nutritious, but also makes the soup more delicious and sweet. "

Ingredients

500g Keel
300g Chestnut
1 piece Corn
1 piece Carrot
2 pieces Shallot
2 tablets Ginger
2 teaspoons Salt
1 tablespoon Cooking Wine

The Autumn Breeze Replenishes The Body---chestnut Keel Soup

1. Wash the keel.

The Autumn Breeze Replenishes The Body---chestnut Keel Soup recipe

2. Prepare chestnuts, corn, carrots, chives, and ginger.

3. Add appropriate amount of water to the pot, add 2 slices of crushed ginger and 1 green onion knot. After the water is boiled, add the keel. When it is boiled again, add a tablespoon of cooking wine, boil, blanch the blood, remove and rinse. spare.

4. Cut corn and carrots into cubes.

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

6. After some cold water, the shell can be easily and completely peeled off.

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

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