How to Make Sichuan Shredded Chicken Soup?

The nutritional value of Chinese cabbage:Chinese cabbage has a sour and salty taste, with a crisp and tender texture, bright color, strong aroma, which stimulates appetite, improves digestion, and enhances iron absorption in the body. The sourness of the pickled cabbage is due to lactic acid bacteria decomposing sugars in the cabbage to produce lactic acid.

Lactic acid is an organic acid that can increase appetite when absorbed by the human body and aid digestion. As the cabbage turns sour, its nutritional components are less likely to be lost. Pickled cabbages can only be consumed occasionally; excessive consumption may lead to urinary system stones over a long period. During the pickling process, Vitamin C is destroyed in large amounts. Insufficient Vitamin C intake weakens the body's ability to inhibit calcium oxalate crystal deposition in the kidneys and reduce stone formation. Consuming too much nitrite-rich pickled cabbage can causebloodfluids to turn into methemoglobin, which loses its oxygen-carrying function. This results in skin and lip cyanosis, headaches, dizziness, nausea, vomiting, palpitations, and even death in severe cases.Dishes: Staple dishes Jian Pi Kai Gao Dishes for Improving Digestion Anemia Dishes Menstrual Irregularity Dishes Flavor: Sour and Spicy Cooking Method: Blanching
Chicken breast meat 200 grams, pickled cabbage 150 grams Winter bamboo shoot 50 grams, green peas 50 grams,
egg whites 30 grams
Chicken breast meat Sour and Spicy Soup Ingredients:
Main ingredients: 200 grams of chicken breast, 150 grams of pickled cabbage
Auxiliary ingredients:winter bamboo shoot 50 grams,green peas 50 grams,egg whites 30 grams Vegetable oil 15 grams, cooking wine 5 grams,
monosodium glutamate 2 grams, salt 3 grams, green onion 5 grams,ginger 3 grams,white pepper 5 grams, cornstarch 3 grams, sesame oil 4 grams 1. Wash the chicken breast and cut it into strips along the grain; mix with egg whites, water starch, stir to marinate, then blanch in boiling water and set aside. 2. Clean the winter bamboo shoots and slice them thinly.3. Cut the pickled cabbage into strips, wash with clear water, squeeze out excess moisture, and reserve. 4. Heat oil in a wok, add green onion and ginger to stir-fry until fragrant, then add cooking wine, chicken broth, pickled cabbage, winter bamboo shoots, green peas,

table salt
, monosodium glutamate to season;
5. After the soup boils, remove scum, add blanched chicken strips, sprinkle white pepper, pour in sesame oil, and serve in a large soup bowl.
Note - Food Combinations:Pickled cabbage: It is not advisable to eat pickled cabbage with persimmons, as it may cause gastric stones. Egg whites: Do not consume egg whites with sugar-free products, soy milk,rabbit meat.
Wait for the soup to boil and remove the foam, add the well-blanched chicken strips, sprinkle with pepper powder, drizzle with aromatics oil, and remove from heat to serve in a large serving bowl.
Food pairing tips:
Chinese pickled cabbage: Pickled vegetables should not be eaten with mangos, which can lead to stomach stones.
Fresh egg whites: Egg whites should not be consumed with saccharin,mung bean milk, or rabbit meat.