Chestnut-burning Chinese cabbage is the flavor of Yudong cuisine, and its transformation - chestnut cabbage soup I do not know where the first creation, but there are people who have chestnuts and cabbage where people will use it together. Chestnut is known as the “fruit of the kidney†and it has the effects of nourishing the stomach, strengthening the spleen, tonifying the kidneys, strengthening the gluten, and activating blood circulation. It is a good tonic in the winter when the health care is focused on the kidneys. Today we will try this delicious chestnut Chinese cabbage soup.
3 to 4 servings Seasoning: Oil: 1 tbsp sesame oil: a little salt: moderate
practice:
1. Chestnuts are boiled in hot water, and the rind is peeled off. Each cut in half;
2. Wash cabbage well, cut into strips; Jinhua ham washed, but also cut into strips;
3. Mushrooms are soaked with clean water, washed and cut into strips;
4. Put 1 tablespoon of oil in a hot pot, put ginger saute, put water, chestnuts and shiitake mushrooms and cook until quickly cooked;
5. Add Chinese cabbage, ham, cook until cooked, season with salt and a small amount of sesame oil.
Efficacy: kidney strong waist, Qingfei heat, diuretic, spleen and stomach.
chestnut
When the winter arrived, and when it was time to eat chestnuts, there were also many chestnut storefronts that are now being sold. Indeed, holding a bag of warm chestnuts in the cold and tasting the delicious powdered aroma is a great pleasure. Moreover, chestnuts contain a lot of starch and abundant protein, fat, and vitamins. Sweet and warm, thick gastrointestinal, kidney qi, Yangwei, spleen, kidney, strong tendons, blood circulation, swelling and other effects. There is a saying that "the winter chestnut match kidney treasure", a word tells the value of chestnut.
Chestnuts can be chopped, can be cooked, stewed meat, soup, chestnut-burning Chinese cabbage is the flavor of the East; chestnut chicken is believed to be a lot of local food, chestnuts and chicken have tonic, spleen, and stomach, The combination of the two can be said to complement each other, is very suitable for winter make-up; chestnut corn corn Xi Shi Shi is a very authentic Cantonese-style fire soup, sweet and not greasy.
Westerners like to make chestnut cakes, but they have bought chestnut cakes that are said to be authentic in the bakery here. It's delicious, but they don't taste like chestnuts. It's a bit overwhelming, because you have foreknowledge in your head. You can't eat it, but you can't eat it. It's too late to accept new tastes. It's better to eat the local chestnut paste, more authentic.
â— soup heart water
Chestnuts and Chinese cabbage have more sweetness and less umami, so Jiajinhua ham increases the freshness of the soup.
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