Patient's question:
I got married last year. Recently, I've been experiencing lower abdominal pain, especially during my period. I'm very worried about it affecting my fertility, and I'm also extremely sensitive to cold and coldness. How should I make the chicken soup for pregnant women?Doctor's answer:
1. Plucking live chickens and eating frozen ones: It's best to place live chickens in the refrigerator for 3-4 hours after killing them, then take them out to thaw before boiling them in soup. Freezing not only kills bacteria but also helps the meat transition from the "rigidity stage" to the "maturity stage," making the texture the best for boiling and cooking. This results in a clearly fragrant and tender soup.2. Blanching—briefly boiling in boiling water. It can remove the raw smell, making the soup clear and free of turbidity, with a fresh and fragrant taste without any off-flavors. If you place meat in cold water, the meat goes through a cooking process from cold to hot, leading to severe nutrient loss. Warm water is the most suitable, simmering for about 7-8 minutes, uncovered and stirred occasionally. Boiling water can also be used, taking only 3-5 minutes.
3. When boiling chicken soup, first bring it to a boil over high heat for about 10 minutes, then reduce the heat. During these 10 minutes, never lift the lid, or the soup will lose its original flavor.