Winter supplement---soft-shell turtle and hen soup

Overview

Soft-shell turtle, whose scientific name is soft-shell turtle, is commonly known as water fish, turtle, tortoise, etc. The soft-shell turtle meat has the delicious taste of five kinds of meat: chicken, deer, cattle, sheep and pig, so it is known as the gourmet five-flavor meat. It is not only delicious, high in protein and low in fat, but also a nourishing treasure containing a variety of vitamins and trace elements. It can enhance the body's disease resistance and regulate the body's endocrine function. It is also a good nourishing product for improving the quality of breast milk and enhancing the baby's immunity and intelligence. Soft-shell turtle is rich in nutrients and contains protein, fat, calcium, iron, copper, animal glue, keratin and multiple vitamins. Due to different types of soft-shell turtles and living areas, their nutritional composition is not completely consistent. Turtle meat contains protein, fat, carbohydrate, ash, magnesium, calcium, iron, phosphorus, vitamin A, vitamin B1, vitamin B2, niacin, thiamine, and riboflavin. The fat of turtles is mainly unsaturated fatty acids, accounting for 75.43%, of which highly unsaturated fatty acids account for 32.4%, which is 6.54 times that of beef and 2.54 times that of tilapia. Trace elements such as iron are several times or even dozens of times that of other foods. The simplest turtle and hen soup. . . . . .

Tags

• soups
• home cooking
• chinese banquet
• soup
• pregnant women
• winter recipes
• banquet dishes
• farm food
• lunch
• angelica sinensis
• astragalus
• chicken essence
• onions
• red dates
• wolfberry
• ginger
• old hen
• salt
• turtle

Ingredients

Steps

1. 1 Slaughter the turtle, wash it, and chop it into pieces. Chop the old hen into large pieces.

   

2. 2 Put water in the pot and blanch the chicken in it.

   

3. 3 Blanch the turtle in boiling water and set aside.

   

4. 4 Wash the blanched chicken and turtle and put them in a casserole.

   

5. 5 Add red dates, wolfberry, angelica root, astragalus, green onion and ginger.

   

6. 6 Bring to a boil over high heat and skim off the floating residue.

   

7. 7 Reduce the heat to low and simmer for about 1 and a half hours. When the soup is thick and the meat is tender, add salt and chicken essence to taste.