Autumn's great tonic - yam stewed with pheasant soup
Overview
Although the family banquet is also a home-cooked meal, it also pays attention to the gorgeous and nutritious food, otherwise it is just a simple meal. So I think of ingredients that are not often eaten, are delicious and nutritious, and will definitely make your family feel that you have put thought into this dish and take it seriously. Autumn is the season for eating yams, and the unusual pheasant meat is quite fresh and nutritious at that time. Yam: Yam contains saponins, mucilage, choline, starch, sugar, protein and amino acids, vitamin C and other nutrients as well as a variety of trace elements. It is rich in content and has a nourishing effect. It is a good food supplement for recovery after illness. Yam can promote the proliferation of T lymphocytes in the body, enhance immune function, and delay cell aging. Regular consumption of yam can prolong life. The mucopolysaccharides in yam combined with minerals can form bone and make cartilage have a certain elasticity. It is rich in vitamins and minerals, contains relatively low calories, and contains almost no fat, so it has a good effect on weight loss and bodybuilding. 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 aging. 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 constitutions. Pheasant meat also has the effects of strengthening the spleen and stomach, increasing appetite, and stopping diarrhea. Pheasant meat has the special effect of eliminating phlegm and replenishing the brain. It can cure phlegm and prevent Alzheimer's disease. It is a valuable product in game.
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Ingredients
Steps
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Prepare the ingredients, cut the green onion into sections, slice the ginger, and wash the wolfberry slightly in water.
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Cut off the pheasant legs, wash them and put them into the soup pot.
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Pour enough water to boil and skim off the foam. If you boil the water, some nutrients will be lost, so it is not recommended.
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Add onion, ginger and cooking wine and turn to low heat for half an hour.
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Wash the yam and cut into pieces. Do not cut yams early to prevent them from turning black.
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Add the yam and continue to simmer for half an hour.
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Add the wolfberry and stop the fire for ten minutes.
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Add salt to taste.
