Material of kelp root soup: 200g kelp knots, 2 white radishes (about 6cm in diameter), streaky pork without skin 1 kg, kelp 1 section (about15cm in length), and 7 cups of clear water; Half a cup of rice wine, salt 1 teaspoon, white pepper 1/2 teaspoons, sesame oil 1/2 teaspoons. Exercise 1. Slice pork belly (about1.5cm thick) and blanch to remove blood; Peel the white radish, cut it in half and cut it into 1.5 cm thick slices; Kunbu soaked in water; Wash the sea knot for later use. 2. Put pork belly slices, white radish, kelp and kelp knots into a quick pot, add half a cup of rice wine, add salt and pepper to taste after taking out the pot, and finally pour sesame oil.
Efficacy of yam soup: invigorating middle energizer and promoting granulation. Source: 250 grams of Chinese yam with rough skin. Methods: Fresh yam was used as food, or 250 grams of yam decoction was used instead of tea. Its characteristics are tonic but not greasy, fragrant but not dry. If taken for a long time, Radix Astragali, pollen, Radix Ophiopogonis and Radix Rehmanniae can also be added. And eat their meat, or use 100g yam, stew 1 pig pancreas and eat yam soup. There are many plants called yam in China. Some sweet potatoes are called yam, and some potatoes are called yam or yam eggs. Yam here refers to edible and medicinal white yam, which is called Dioscorea opposita or Dioscorea opposita in medical books. Sweet, spleen and stomach, lung and kidney. Selected prescriptions of Zhang Xichun, a modern famous doctor.
Lotus root ribs soup practice 1: ingredients: ribs, lotus root onions, ginger, salt, cooking wine practice: 1, ribs washed and cut into small pieces. 2. Wash the lotus root and slice it. 3. Pour the water into the casserole or boiling water pot, and put the washed ribs in. 4. Boil the water with a medium fire to make the blood bubbles floating on the water float. 5. Put onion, ginger, salt and cooking wine in the pot. 6. Simmer 1 hour or so, and add lotus root. Stew 1 hour or so, the lotus root will become soft.
The practice of crock chicken soup: Tujia chicken: a wild domestic chicken in the rural areas of Jianghan Plain. There is no artificial feed, and the taxes in rural areas are so heavy that people don't have enough to eat. How can they have spare money to buy feed for chickens? This year's new chickens, according to the normal growth law, are about a catty at most before and after the Mid-Autumn Festival; The next year, the oil and gas were too heavy, and the meat was just as beautiful, but it burned to plug the teeth. Pot: It is the kind of pot (altar) with rough porcelain like an alcoholic's wine bottle, with rough appearance and glazed inner container. For example, my crock has been used for almost ten years, because there are cracks and several hoops outside. The longer the pot is used, the more beautiful the chicken soup is. It's a pity that this pot was broken by my son with a fire stick. Bansu: Fresh Bansu, peeled, washed and drained. The crock is filled with clear water, up and down 1/2, then cold water chicken and millet (optional). Authentic crock chicken soup doesn't need any seasoning. Put it in the kitchen where firewood is burned, surround the crock with residual fire and simmer slowly. Not an open fire, but a dark fire like charcoal. As the fragrance grows stronger, it will be cooked in about 90- 120 minutes. You can put some ginger and salt if you like. However, if it is authentic Hubei Tujia chicken, there is no need to put any seasoning, including salt. Chicken Soup Coconut Pot Chicken Soup Ingredients: 1 chicken, 1 coconut, 1/4 skin, proper amount of salt. Practice: 1. Wash the coconut meat and cut it into small pieces. 2. Wash (slaughter) the chicken and dry it. 3. soak the peel in hot water for a while, and then scrape it off. Season with salt and you can drink it. Efficacy: Coconut pot chicken soup is delicious and sweet, which is good for the stomach. Mushroom chicken soup ingredients: half a native chicken, eight pieces of northern mushrooms, ten pieces of red dates and two pieces of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Method: Wash the chicken, cut it into large pieces, blanch it in Sichuan, rinse it, and put it in a stew. Add red dates 10 minute. Add boiling water, steam for 40 minutes in an electric cooker or steamer, and season with oil and salt. Important note: Gu Bei mushroom is also a kind of Lentinus edodes, with thick stalk, cooking resistance, rich aroma, fullness and elasticity, which is more delicious than thin-slice Lentinus edodes. It can also be steamed with chicken legs. At least semi-native chicken is more suitable for stewing soup. Broiler is tasteless and not suitable for long-term cooking.
Ingredients of the wild mushroom soup: 60g of goose egg mushroom, 60g of pearl mushroom, 60g of Pleurotus ostreatus, 60g of Pleurotus nebrodensis, 60g of Tricholoma matsutake and 60g of Tian Li mushroom, and a little of red dates, eggs, ginger and onions. Seasoning: salt, pepper, chicken oil, wild mushroom essence. Method: Wash and drain fresh bacteria, put them in a casserole, add water1500g, turn on high fire to taste, then add red dates, medlar, ginger and shallots to boil. Features: the soup is clear, fresh and mellow, soft and smooth, refreshing and crisp. It is a green and healthy food. Production key: all kinds of bacteria must be washed and cooked, but don't cook for too long. Ingredients of wild mushroom soup of black-bone chicken: 1, female black-bone chicken 1, clean it up, blanch it with boiling water, pick it up and put it in the stew pot (because the naked body of black-bone chicken is a little scary, I won't take it in to disgust everyone). 2. 50 grams of ginseng, 20 grams of angelica, 50 grams of astragalus, 30 grams of codonopsis pilosula, 20 grams of lotus seeds, 50 grams of yam, 30 grams of lily, 50 grams of coix seed, 30 grams of red dates and 0/0 grams of medlar/kloc are all washed. Practice: 1. Put the boiled chicken in a stew pot, add almost full pot of water, and add Shen Ming, Radix Angelicae Sinensis, Radix Astragali, Radix Codonopsis, and Semen Nelumbinis when the fire boils. After boiling, skim the froth, cover the pot and simmer for half an hour. 2. Add yam, lily and coix seed, cover and continue to cook. 3. After cooking for one and a half hours, add appropriate amount of salt, add red dates and medlar, cover and cook for another half hour. 4. After the pot is soft and rotten, pour it into the soup bowl.