Recipes for Qi and Blood Tonification
One: Steamed Ginseng Chicken
Ingredients: 15 grams of ginseng, 1 hen, 10 grams of ham, 10 grams of rehydrated magnolia slices, 15 grams of rehydrated mushrooms, and appropriate amounts of refined salt, monosodium glutamate, green onions, ginger, and chicken broth.
Preparation:
1. Slaughter the hen, remove feathers, clean internal organs, blanch briefly in boiling water, then rinse with cold water.
2. Cut the ham, magnolia slices, mushrooms, green onions, and ginger into slices.
3. Soak ginseng in boiling water, then steam for 30 minutes.
4. Clean the hen, place it in a bowl, add ginseng, ham, magnolia slices, mushrooms, green onions, ginger, refined salt, cooking wine, monosodium glutamate, add 100 grams of chicken broth, 40 jujubes, 25 grams of cooking wine, 60 grams of soy sauce, 30 grams of sugar, 20 grams of green onion segments, 10 grams of ginger, monosodium glutamate, a pinch each of Sichuan pepper, star anise, and fennel, and appropriate salt.
Two: Roasted Peanut and Jujube Pork Trotter
1. Wash and soak peanuts and jujubes in clean water.
2. Scald the pork trotter, remove hair, clean thoroughly, cook until about 70% done, then remove and marinate with soy sauce.
3. Heat oil in a wok until 70% hot, fry the trotter until golden brown, then transfer to a stew pot. Add prepared peanuts, jujubes, and seasonings, pour in water, bring to a boil, then simmer until tender.
Six: Shrimp and Fish Skin
Ingredients: 300 grams of rehydrated fish skin, 100 grams of fresh shrimp, 10 grams of cooked ham strips, egg white, cooking wine, refined salt, monosodium glutamate, green onion segments, ginger juice, water starch, lard, and chicken broth, all in appropriate amounts.
Preparation:
1. Cut fish skin into 6 cm × 3 cm pieces, blanch briefly in boiling water to remove odor, then drain.
2. Wash fresh shrimp, place in a bowl, add refined salt and egg white, stir continuously in one direction until sticky. Then add monosodium glutamate and a small amount of water starch, mix well, let rest for 2–3 hours to swell.
3. Heat a wok, add lard, heat to medium temperature, add shrimp, stir gently with chopsticks to separate, then drain oil using a sieve. Transfer to a bowl and set aside.
4. Leave some oil in the wok, sauté green onion segments until fragrant. Add cooking wine and ginger juice, then chicken broth. Boil briefly, remove green onions, add fish skin, mix with salt. When the broth boils again, add monosodium glutamate, transfer to a serving bowl, sprinkle with shrimp, drizzle with chicken oil, and garnish with ham strips.
<Recipes for Qi and Blood Tonification>