鹿茸鸡汤</SPAN></STRONG> </SPAN>
配方:鹿茸</SPAN>1</SPAN>钱,鸡肉</SPAN>1</SPAN>块,油盐酌量。</SPAN>
功效:强身健脑,对一般老人病神经衰弱和自律神经失调均有疗效。</SPAN>
制法:将嫩鸡肉的翅膀肉洗净用四杯水用慢火煮,水滚后去掉泡沫,煎至一半分量盛出清汤。鹿茸用一杯水煎至分量减半然后,倒入鸡汤中再煮片刻,调味后饮用。</SPAN>
 </SPAN>
鹿茸水鸭汤</SPAN></STRONG>
用料:水鸭</SPAN>1</SPAN>只,鹿茸</SPAN>4--5</SPAN>片,姜</SPAN>3</SPAN>片,油盐酌量。</SPAN>
功用:凡老年人阳气尽失,手脚冰冷,气虚血弱,头昏脚软都适宜服用。制法:将水鸭剖开洗净,去内脏。用适量的清水加姜片,水鸭与鹿茸同煮约</SPAN>3</SPAN>小时,调味即可食用。</SPAN>
 </SPAN>
鹿茸北芪仙茅鸡肉汤</SPAN>
配方:鹿茸</SPAN>25</SPAN>克,北芪</SPAN>12</SPAN>克,仙茅</SPAN>12</SPAN>克,淫羊藿</SPAN>12</SPAN>克,鸡肉</SPAN>150</SPAN>克。</SPAN>
功效:温肾壮阳强壮筋骨增抵抗力。</SPAN>
适用:鹿茸补肾壮阳</SPAN>;</SPAN></SPAN>北芪补脾益气、固表止汗、益气升阳;仙茅和淫羊藿都有强壮筋骨、温补肾阳的作用;鸡肉益气、强健身体。用以上材料做成的鹿茸炖鸡有温通血脉、补肾壮阳、强健身体的作用。适合夫妻日常饮用,尤其冬天时候,常饮可增加身体抵抗力,加身体抗冷功能,更可强健体魄,对体力劳动者,功效更为显著,而且汤水美味,实为一款理想的食疗汤水。</SPAN>
制作:选新鲜鸡肉,去皮、去肥膏,放入开水中稍煮,取出,洗净;鹿茸、北芪、仙茅、淫羊藿分别用水洗净。再将以上材料放入电子瓦煲内,加入适量水,炖</SPAN>4</SPAN>~</SPAN>5</SPAN>小时,加入细盐调味,即可饮用。</SPAN>
鹿茸淮山竹丝鸡汤</SPAN></STRONG>
配方:鹿茸</SPAN>4</SPAN>克,淮山药</SPAN>40</SPAN>克,竹丝鸡</SPAN>120</SPAN>克。</SPAN>
功效:温肾壮阳增进食欲男女适用。</SPAN>
适用:此汤功能温壮肾阳、收敛止带。鹿茸为峻补肾阳之要药,补肾阳、益精血,常用治肾阳不足、精血亏</SPAN>
虚、腰酸肢冷、带下过多、宫冷不孕、小便清长。鹿茸为良好的全身强壮剂,有提高机体的能力,改善睡眠和</SPAN>
食欲不振等作用,对体虚神疲者甚宜。制作:鹿茸、淮山药洗净;竹丝鸡肉去皮,洗净切块,放人开水中煮</SPAN>5</SPAN>分</SPAN>
钟,取出过冷水。把用料放炖盅内,加适量开水,隔水慢火炖</SPAN>2</SPAN>~</SPAN>3</SPAN>小时,汤成趁热服。</SPAN>
鹿茸炖羊肾</SPAN></STRONG>
配方:鹿茸</SPAN>5</SPAN>克,菟丝子</SPAN>30</SPAN>克,小茴香</SPAN>9</SPAN>克,羊肾一对。</SPAN>
功效:壮元阳,补气血,添精髓,强筋骨。适于肾阳虚之阳萎,滑精,腰膝酸冷,虚寒带下,精亏眩晕耳鸣,小便频数等症。</SPAN>
制作:将鹿茸、菟丝子、小茴香、羊肾共炖,加调料饮汤食肉。</SPAN>
鹿茸炖乌鸡</SPAN>
配料:乌鸡</SPAN>250</SPAN>克,鹿茸</SPAN>10</SPAN>克,各种调料适量。</SPAN>
功效:温宫补肾,益精养血。适用于宫冷、肾虚精衰不孕者,症见婚久不孕,月经不调,经血色淡量少,小腹冷感,腰酸无力等。</SPAN>
制作:乌鸡洗净,切块,与鹿茸一齐置炖盅内。加开水适量,文火隔水炖熟,调味服食。</SPAN>
注意:服本品期间,节制房事。忌食生冷、寒凉之品。</SPAN>
鹿茸烧猪蹄</SPAN></STRONG>
配料:猪蹄</SPAN>1000</SPAN>克,鹿茸片</SPAN>10</SPAN>克,玉兰片</SPAN>50</SPAN>克,葱</SPAN>10</SPAN>克,姜</SPAN>10</SPAN>克,大料</SPAN>2</SPAN>克,料酒</SPAN>10</SPAN>克,白糖</SPAN>10</SPAN>克,精盐</SPAN>5</SPAN>克,酱油</SPAN>15</SPAN>克,胡椒面</SPAN>2</SPAN>克,植物油</SPAN>15</SPAN>克,味精</SPAN>2</SPAN>克。</SPAN>
功效:补益气血、强筋壮骨。治津液不足所致皮肤干燥,使老人面部生光。</SPAN>
制作:</SPAN>1</SPAN>、猪蹄洗净剁成四瓣,入开水锅中煮烫,捞出冲洗干净。</SPAN>2</SPAN>、炒锅烧热,加入少许油,放入白糖,炒成红色,再入猪蹄翻炒,然后加酱油、精盐、料酒、葱、姜、大料及适量水,煮</SPAN>2</SPAN>小时后去浮沫,拣去作料,加入胡椒面及味精,捞出去其骨,摆入小碗中,分成</SPAN>10</SPAN>等份,放入玉兰片、鹿茸片,倒入原汁入蒸箱蒸</SPAN>30</SPAN>分钟可。</SPAN>
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红烧鹿茸</SPAN></STRONG>
配料</SPAN>:</SPAN></SPAN>水发鹿茸</SPAN>500</SPAN>克。冬笋片</SPAN>50</SPAN>克,水粉芡</SPAN>10</SPAN>克。作料:味精</SPAN>1</SPAN>克,料酒</SPAN>10</SPAN>克,盐水</SPAN>10</SPAN>克,酱油</SPAN>10</SPAN>克,姜汁</SPAN>5</SPAN>克,大油</SPAN>10</SPAN>克,白汤</SPAN>15</SPAN>克。</SPAN>
功效:色呈柿黄,软嫩可口、滋补强身。</SPAN>
制作:将初步加工的鹿茸,放锅内氽透捞出,同冬笋片放在一起。</SPAN>
锅放旺火上,添入大油、白汤,加入作料,放入鹿茸烧制。待菜热透,勾入流水芡,汁收浓,盛入盘内即成。</SPAN>
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