Saoxiang Recipe
JazmynJenkins
In rural Zhejiang, every Spring Festival, almost every household has drunk chickens on the table. This kind of chicken has a strong aroma, tender meat, delicious and refreshing taste. It is delicious with wine and rice. Who invented the drunken chicken? There is no test in history, but there are many folklore. <br />A long time ago, in a small village in Zhejiang, there lived three brothers. The eldest and second sons married girls from rich families and were relatively lazy. Lao San married a girl from a poor family. He was skillful and very capable. My eldest brother and second brother saw this and wanted her to be the head of the financial management, but they were worried that their two daughters-in-law would have objections. Later, the three brothers came up with a solution: let the three in-laws compete, and whoever won would be in charge. The competition is to see who makes the best chicken. <br />The three brothers sat down around the table and asked three brooks to serve the chicken. I saw the eldest daughter-in-law serving a pot of clear stewed chicken. Yellow oil beads floated on the soup. The soup was fresh and the meat was firewood. The three brothers said nothing after eating. The second daughter-in-law served a plate of white-cut chicken. The food was refreshing and chewy, but it was slightly light. Everyone said nothing after tasting it. When it was the third daughter-in-law's turn, she calmly served a large bowl. As soon as the lid of the bowl was lifted, an alluring fragrance immediately filled the room, making people's appetite increase. The three brothers hurriedly moved their chopsticks, only to feel that the chicken was fresh and tender, and their mouths were full of raw aroma. The two sister-in-law couldn't help but pick up a piece of chicken and put it in their mouths. The aroma of the wine really smelled the nose and had a unique flavor. Everyone praised the third daughter-in-law for her good chicken cooking. The two sister-in-law were also convinced. From then on, the third daughter-in-law became a family. <br />Because this kind of chicken is produced by drunkenness, it is named "drunk chicken".
OsbaldoWintheiser
Recipes during puerperium and lactation. <br />Traditional medicine believes that pregnant women consume a lot of qi and blood and strain their yang fluid when giving birth. Drinking some of these nutrients can replenish blood and circulate qi, promote blood circulation, recuperate the whole body's qi and blood, and avoid postpartum deficiency of both qi and blood, dizziness, fatigue, dizziness, sweating, and limited or little lochia; At the same time, modern medicine has also confirmed that drinking rice wine after childbirth can help pregnant women avoid cold. It can not only prevent many diseases such as postpartum joint pain, but also channel channels and blood circulation, warm the spleen and stomach, and promote milk secretion. <br />There are many ways to drink rice wine after childbirth. You can boil rice wine, cinnamon garden and egg flower together, or you can stew it with brown sugar water, all of which can have good results. Brown sugar not only has the effect of activating blood circulation and removing blood stasis, promoting smooth circulation of lochia, but is also rich in iron and calcium, which can prevent excessive blood loss during lactation and cause anemia. In addition, stewing meat with rice wine can make the meat more tender and easy to digest. <br />Quail eggs are rich in protein, and pregnant women need 90 - 100 grams of protein per day, 20 - 30 grams more than normal women. Pregnant women consume 10 - 15 grams of protein per day for lactation. Within 6 months, infants consume a large amount of 8 essential amino acids, so the quality of dietary protein in the nursing mother is very important.
