New Hye-san beans
By VicentaLakin
As a health-care food, Weishan, which has been in our country for at least 2000 years, is believed by Chinese doctors to be “rehabilitating the main wounds, removing the heat and degenerating, adding to the strength, growing muscles and long-standing eyes and ears”. Many of the classical medical books give a high rating to Weishan. In the folk, Mount Wea is a supplement known to all. It contains elements such as proteins, sugar, vitamins, fats, cholines, starch enzymes and essential inorganic salt and trace elements such as iodine, calcium, iron and phosphorus. The soybean is nutritious and has the effect of spleen-raising, drying, pulmonary stinging and skin beauty. It's nice to have a nice, nice bowl with Weishan and chicken。
Recipe Recommendations
- soybean 100 grams
- chicken legs one
- huaishan 300 grams
- wolfberry appropriate amount
- soy sauce half a spoonful
- white sugar appropriate amount
- yellow wine half a spoonful
- sweet potato starch 1 scoop
- oil 1 scoop
- garlic cloves of 2
- pepper appropriate amount
- salt appropriate amount
Steps for New Hye-san beans
1
The soybeans are washed and bubbling for more than four hours。
2
Chicken leg to bone to skin chicken。
3
Chicken with raw meat, wine, white sugar and starch pickled for half an hour。
4
Weishan went to cut the rollers and bathe the water。
5
The full amount of soybeans added to the soybean soybean is available in the “dry wet beans” procedure in five minutes, without waiting for the final soybean to be cooked。
6
The soy milk filters out the slag and the soy sauce goes into the casserole。
7
Add the washan, boil the fire, turn the fire for 15 minutes。
8
Scratch clean, garlic cut large grains。
9
The groundnut oil is hot in the pot and put in garlic。
10
When the garlic smelts out, it goes to one side or pops out and puts it in the chicken。
11
The chicken meat is fried to the color。
12
Good chicken in the casserole。
13
Put it in the box for 10 minutes
14
You add salt and pepper to your taste。New Hye-san beans Make Tips
1. Fresh yam should be simmered over medium-low heat until tender; this keeps the yam intact and prevents the soup from becoming cloudy.
2. Chicken leg meat is tender, so boiling it directly in soy milk makes it bland. The meat should be marinated first and then stir-fried before being added to the soy milk.
3. Soy milk is cooling in nature, making it unsuitable for people with a cold stomach, weak spleen, or those prone to diarrhea and bloating; adding goji berries to the soup can neutralize this cooling property.