Materials: chestnut 100g, peanut 50g, 6 red dates, chicken feet 12, 3 candied dates and 5g salt.
Production process:
1. Shelled chestnuts, slightly scalded in boiling water, washed with red soft skin.
2. Wash and soak peanuts.
3. Red dates are nucleated.
4. Wash the candied dates.
5. Scald the chicken feet with boiling water, remove the yellow epidermis and nail hard shell, wash and fly.
6. Put 2000 ml of clear water into the casserole, add the above materials after boiling, and then season with salt for two hours.
Efficacy of chestnut chicken feet soup: benefiting qi and nourishing blood, eliminating dampness and dredging collaterals.
Chestnuts are rich in vitamins, carotene, amino acids and trace elements such as iron and calcium. Long-term consumption can tonify qi and blood, nourish stomach and kidney, strengthen spleen and liver. Raw food also has the effect of treating waist and leg pain, relaxing muscles and activating collaterals. However, it is not advisable to eat too much. Too much raw food is not easy to digest, and too much cooked food is easy to stagnate. People with diabetes should eat less or not, because chestnut has a high sugar content.