Chicken soup with lotus seeds and pumpkin

Chicken soup with lotus seeds and pumpkin

Pumpkin is one of the seasonal vegetables in the fall. In addition to being salty and sweet, pumpkin is also widely dispersed in making porridge, soup, sauce, and snacks.

Crude fiber 1 per 100 grams of pumpkin.

1 gram as well as amino acids and active protein have food effect to improve the body’s immunity.

Pumpkin can be paired with a variety of ingredients and is particularly suitable for co-boiled with mung beans, lotus seeds, red dates, ham and beef.

This time using chicken soup, lotus seeds and snow fungus are added to further enrich the gradual taste and refreshing therapeutic effect.

  Materials: 300 grams of pumpkin, 30 grams of winter mushrooms (after hydration), 50 grams of lotus seeds (after processing), 50 grams of fungus (after processing), 400 ml of chicken broth, 15 grams of ginger slices, salt, rice wine, pepperRight amount.

  Method: Peel and seed pumpkin, wash and cut into pieces; cut into thin slices for later use; add oil to the pan, sauté ginger slices, barley rice wine, add chicken broth, lotus seeds and mushrooms, and then cook with pumpkin and fungusServe and serve.

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