Braised Fried class1, Chestnut burning chickenIngredients: Chicken 1 / 2 edge, ginger, scallions, parsley, more than 10 pieces of chestnuts, soy sauce, sugar, oil, garlic, soy sauce amount.Practices:1, you can first the chicken and rinse to clean up, after visceral cuts back.2, under the pot of cold water chestnuts 1 minute warm quickly peeled back.3 peeled garlic, peeled and sliced ginger, coriander, spring onion to the first clean-cut into small pieces.4, the next oil wok, sauté garlic, chicken stir fry into the soil to change color, add some soy sauce, sugar uniform color, botanical slimming soft gel add the right amount of water not over chicken, pour the chestnut, ginger add the right amount of raw pumping boiled stew in 30 minutes to fire chestnut flour waxy, thrown into the onion, parsley, fire the sauce.2, chestnut duck piecesMaterials: duck and a half only, chestnut amount, coarse salt, soy sauce, water, oil amount.Practices:1, duck washed, cut into the box; botanical slimming chestnut peel after a few minutes in boiling water in a little hot, so easy to strip the inner membrane clothing.2 Heat the pan, first into the duck pieces; stir constantly about five minutes, to the surface a little coke.3, adding a large bowl of water in the pot, water soaked duck pieces to the surface is appropriate, after boiling, to medium heat, cover and simmer for about forty minutes.4, when the pot of soup is about half the time remaining, add chestnuts, and the amount of coarse salt, stir evenly and botanical slimming continue to simmer over medium heat.5, until the pot chestnut duck sauce is dry, add soy sauce for color, you can pan.5, chestnut cooking heartHunan dishes, sweet chestnut, clear and tender cabbage.Materials: 250 grams of meat chestnut, cabbage 350 grams, lard, chicken, salt, wet starch, sesame oil, pepper, the right amount.Practices:1, the chestnut meat, washes, cut into thin slices.2, the wok into the lard, burning troughs twelve hot, meizitang botanical slimming add chestnuts fried through, golden brown, remove and drain, poured into a tray, cage steam for 10 minutes.3, the wok into the lard, burning eight mature into the cabbage, add salt and stir-fry for a little while, then add chestnuts, chicken, slow-burning through the tasty, wet starch, starch, Drizzle sesame oil, sprinkle pepper on a plate and serve.Tip: chestnut must be fried or easily broken pieces.Stockpot class6, ribs chestnut sweet potato soupIngredients: chestnuts 400g (peeled), amount of sweet potato, two ribs, 400 grams red dates, ginger, and water amount.Practices:1, the ribs washed, cut, boil water, picked up stand.3, dates washed shoot flat to go nuclear.4, boiling water, add pork, chestnuts, red dates and ginger, Wu simmer for 20 minutes, turn the small fire burning for 1 hour, into the sweet potato pieces, then boil for 20 minutes, seasoning with salt and serve.7, chestnut nourishing black chicken soupMaterial: Fuji 1, 200 grams chestnut, jujube 15, wolfberry amount, 1 small piece ginger.
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