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Nutritional value of stewed chicken with mushroom how to make stewed chicken with mushroom

Stewed chicken with mushroom is a delicious recipe which is very effective for nourishing the body and strengthening the muscles and bones. In life, many people know the nutritional value of stewed chicken with mushroom very well, but they don't know the manufacturing method of stewed chicken with mushroom. Therefore, this paper introduces the specific methods of stewed chicken with mushroom.

Stewed chicken with mushroom is a traditional Chinese dish in Shandong Province, which belongs to Shandong cuisine. The mushroom and chicken are boiled together in a pot, which can provide rich nutrients for human body.

Chicken contains vitamin C, e, etc. it has a high proportion of protein, many kinds and high digestibility. It is easy to be absorbed and utilized by the human body. It can enhance physical strength and strengthen the body. In addition, it contains phospholipids which play an important role in the growth and development of the human body. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good effect on malnutrition, chills, fatigue, irregular menstruation, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle part of the body, tonifying the deficiency and filling the essence, strengthening the spleen and stomach, activating the blood vessels and strengthening the muscles and bones.

The best mushroom is lilac mushroom. The mushroom meat is tender, fragrant and delicious. Mushroom contains protein, carbohydrate, mineral, vitamin and other nutrients.

Ingredients: 500g mushroom, 1 chicken (about 1500g), 6 water chestnuts, 1 green pepper, refined salt, monosodium glutamate, soy sauce, scallion, ginger.

Production method:

1. Remove the foam mushroom, wash and tear. Peel and wash water chestnut, and wash onion, ginger and green pepper.

2. Blanch the chicken pieces in the boiling water pot and remove the blood.

3. In the iron pot, put the chicken pieces and some water (the water surface is level with the chicken), boil it over high heat, skim off the froth, add the salt, onion and ginger, heat for 2 minutes, and simmer it over low heat for 8 minutes until the chicken is cooked. Add mushrooms, water chestnuts, green peppers and soy sauce, simmer on medium heat for 3 minutes to taste, simmer for 2 minutes after ceasing fire, add monosodium glutamate and scallion, collect juice for half a minute after ceasing fire, and then put it into a pot after ceasing fire.

It can be seen from the above that the nutritional value of mushroom stewed chicken is very high. After people understand the nutritional value of mushroom stewed chicken, they can also carry out the corresponding production process according to the content of this article in terms of the method selection of making mushroom stewed chicken, so that they can taste the delicious mushroom stewed chicken by hand.