How to make nourishing chicken soup for postpartum women
Postpartum Nourishing clear chicken soup
maternity recipes
Material
2 pipa legs； , 6 dried shiitake mushrooms ； , wolfberry 3g ； , 5g each of green onion and minced ginger ； , 1 teaspoon salt (5g)
practice
Put the dried shiitake mushrooms and wolfberry berries into small bowls and warm them blister Hair, wash, drain and set aside.
Wash the pipa legs, put them into the pot, add 1000ml cold water, bring to a boil over medium heat, carefully skim off the foam, add the soaked mushrooms, green onions, and minced ginger, reduce to low heat and simmer for 30 minutes.
Put the wolfberry into the pot, continue to heat for 10 minutes, add salt, remove from the heat and let cool. After the chicken soup has completely cooled, use a spoon to carefully spread the chicken soup on top.
The floating oil is completely removed, leaving only the clear soup. After reheating, it can be eaten hot.
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