What is the best winter tonic?
First meat: Cuttlefish
Reason for being on the list: Regarding eating meat, there has always been a saying among the people that "a piece with four legs is not as good as two legs, and a piece with two legs is not as good as no legs." Cuttlefish is delicious and nutritious. Every 100 grams of meat contains 13 grams of protein and only 0. 7 grams, also contains carbohydrates and vitamin A, B vitamins and calcium, phosphorus, iron and other essential substances for the human body, is a high protein low fat nourishing food. Eating cuttlefish in autumn is especially nourishing for women.
Cuttlefish has the effect of nourishing blood and kidney, strengthening stomach and regulating qi. Eating cuttlefish in autumn can nourish yin and generate body fluid.
The best way to eat: braised, fried, fried, stewed, cold, soup can be done, but in order to prevent autumn dryness, cuttlefish soup is more appropriate.
Best combination: Tofu, which is also a food that nourishes yin and promotes fluid production. Eating together can also complement the protein.
Stewed chicken ribs with dried cuttlefish
Recipe Recommendations
- dried cuttlefish 200g
- ribs 200g
- chicken 250g
- carrot 100g
- mushrooms 30g
- celery appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Stewed chicken ribs with dried cuttlefish
1
Soak the mushrooms in clear water, wash the red carrot and cut them into pieces, set aside.
2
Wash the ribs and chicken and cut into slices for use.
3
Soak the dried cuttlefish in clear water for ten minutes, remove the shells and cut off the black skin in the middle. Cut into slices for later use.
4
So put the ingredients into the pressure cooker.
5
About four-five bowls of water. Simmer for about 20 minutes.
6
Wait until the pressure cooker dissipates. It's done.