Lycium barbarum bullwhip soup

Raw materials include clear water, bullwhip, chicken oil, ginger, pepper, cooking wine, Lycium barbarum, salt and monosodium glutamate.

Method: Take the stem of male strong yellow cattle weighing about 1 kg, remove the epidermis, cut it open and wash it with a sharp knife,

Blanch it in boiling water, then let it cool, tear off the floating skin, scrape off impurities, and blanch it several times until there is no smell. aluminum pot fills 1

kg of clean water, and then puts bullwhip, chicken oil and chicken on a high fire to boil.

It is characterized by red and white, beautiful appearance, soft and glutinous beef, mellow soup, rich nutrition and strong nourishing.

original steamed bullwhip:

2 yellow bullwhip .......................................................................................................................................................... 5 g

vinegar …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Scrape off the white membrane in the urethra, cut it into 5 cm long sections, then cut it into 2 cm wide strips, and knead it with 5 g of salt < P > and vinegar; Rinse with clear water, then put it in a cold water pot and cook it, wash away the fishy smell, peel off the litchi and longan, wash them, steam and peel the red dates, and smash the onions and ginger.

2. put the cleaned bullwhip into a green glaze bowl, add 5g of Shaoxing wine, onion, ginger and refined salt, steam the chicken soup and rock sugar in a cage until it is 81% rotten, take it out, remove the onion and ginger, and then add Fructus Lycii. Codonopsis pilosula and Dioscorea opposita. Cooked attachment. Litchi. Longan, red dates. Boiled lard is steamed in a cage until soft and rotten. When eating, remove the pepper and serve.

[key technology ]

1. Bullwhip, which is generally used for loading goods, should be made with water, and then made twice. Boil the water thoroughly for the first time, so that it can fully absorb water, and its volume is about doubled. Rub with salt and vinegar for the second time to remove the fishy smell, and then boil it with water, which is fragrant but not smelly.

2. It's full of anger and steam for about

1.5 hours, which is soft, rotten and delicious.

[Flavor characteristics ]

"Original Steamed Bullwhip" is a famous Hunan dish and a medicinal diet. Bullwhip, the external genitalia of cattle, has the function of tonifying kidney and strengthening yang. The function of replenishing essence and filling marrow is mainly used for treating impotence and premature ejaculation in men and red and white leakage in women. Steamed with Lycium barbarum, Radix Codonopsis, Rhizoma Dioscoreae and Rhizoma Aconiti Preparata, the soup has a strong fragrance, which not only has the warmth of medicine, but also has the delicacy of food.