1. Zanthoxylum bungeanum and ham soup
Efficacy: Warming and relieving pain, strengthening the spleen and appetizing.
Ingredients: 3 grams of Sichuan peppercorns, 150 grams of ham.
Method: Wash and slice the ham, put it into the pot with Sichuan peppercorns and add an appropriate amount of water to cook the soup. When the meat is cooked, skim off the oil and season. Serve.
Indications: Stomach cold hiccups, nausea and vomiting, stomachache due to deficiency and cold, spleen deficiency and diarrhea.
2. Spinach and ham soup
Spinach is mild in nature and sweet in taste, enters the intestines and stomach meridian, and has the functions of nourishing blood, stopping bleeding, astringing yin, and moistening dryness, "Sui Xiju Diet" It is believed that it can "open the chest and diaphragm, clear the intestines and stomach, moisten dryness and activate blood circulation, and is suitable for people with astringent and stagnant stools and hemorrhoids". Therefore, it is especially suitable as an ingredient for autumn and winter soups. Ham has the functions of strengthening the spleen and nourishing the kidneys, and is also commonly used in autumn and winter.
Ingredients: 500 grams of spinach, 50 grams of ham, 2 to 3 slices of ginger.
Method: Wash the spinach and cut into short pieces; cut the ham into small slices. Heat the oil in a wok, add two tablespoons of oil, sauté the ginger slices, add 250 ml of water (about 5 bowls of water), bring to a boil, add spinach and cook, add ham and cook for a while, add a little sugar and salt. .
3. Ham and fresh bamboo shoot soup
Method: Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green vegetables, and cook the soup as usual.
4. Crucian carp and ham soup
Ingredients: 1 crucian carp (weighing about 300 grams) 50 grams of ham, 50 grams of refined oil, 30 grams of Shaoxing wine, 30 grams of chopped green onion, 3 grams of ginger slices, 10 grams of white sugar 5 2 grams of refined salt
Method:
(1) Scrape the scales and dig out the gills of the crucian carp, dissect the crucian carp and remove the internal organs, wash it, drain the water, wipe it dry, and then cut it with a knife Use a crescent knife; wash the ham and cut into long thin slices.
(2) First put the ham into the pot, add an appropriate amount of water, refined salt, and sugar, bring to a boil over high heat, skim off the foam, add Shaoxing wine, and cook over low heat until cooked.
(3) Place the wok on a high fire and heat it. Add refined oil and heat it until it is 80% hot. Add ginger slices and chopped green onion to the pan and fry. Then add crucian carp, lightly fry both sides and cook. Add wine, then add ham soup, cook over low heat until the soup turns milky white, add MSG, and serve.
Features: This soup is Suzhou style. The color is red and white, the fish meat is fresh and tender, plump and tasty.
5. Ham and fish head soup
Ham and fish are both delicious and nutritious foods. When paired together, they can also make delicious dishes with different flavors. Different methods have different effects. Flavor, a different kind of dish in family recipes.
Features: Beautiful color, fresh fish legs, soup as thick as milk, unique.
Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded green onions, ginger cubes, cooking wine, refined salt, monosodium glutamate, cooked lard
Method: cut ham and bamboo shoots Rectangular pieces of the same size. Cut the fish head in half, wash it, blanch it in boiling water, take it out and drain it. Place the casserole over high heat, add cooked lard, when it is 40% hot, put in the fish head and lightly fry it, add cooking wine, shredded green onions, and ginger cubes (beat them into pieces), flip the fish head, pour in boiling water, cover the pot and simmer for a while. When the soup is thickened, put the fish heads into the soup basin, arrange them symmetrically, and arrange the ham slices and bamboo shoot slices alternately on the fish. Add salt and seasonings to the thick soup in the pot and cook it again. Remove the ginger pieces, pour it into a soup basin, and drizzle with cooked oil. Serve.