Summer confinement recipe 1: Amomum Carassius auratus soup
Ingredients: 3 grams of Amomum villosum, 0/50g of crucian carp/kloc-,ginger, onion and salt.
Exercise:
Scales, gills and viscera of crucian carp are removed and then washed. Amomum villosum is put into fish maw, put into casserole, add appropriate amount of water, boil with strong fire, and then add ginger, onion and salt.
Summer confinement recipe 2: steamed crucian carp with red ginseng
Materials:
25g live crucian carp, red ginseng 12g, 25g ham, shrimps 15g, chicken soup, monosodium glutamate, ginger, onion and pepper.
Exercise:
1. Remove scales and internal organs from herring, wash it and blanch it in boiling water. Wash shrimp and red ginseng with warm water. Wash and slice the ham.
2. Put crucian carp, red ginseng, ham slices and shrimps into a soup pot, add mashed ginger and onion, pour chicken soup, add a little salt, cover and steam in a cage.
3. Pick ginger and onion when eating, and add monosodium glutamate and pepper.
Summer confinement recipe 3: patchouli porridge
Materials:
Pogostemon rugosa 15g (fresh 30g) and japonica rice 100g.
Exercise:
Boil the agastache juice and cook porridge with japonica rice. After the porridge is finished, add patchouli juice, mix well and boil, and take it three times a day.
Summer confinement recipe 4: Crucian carp tofu
Materials:
25 grams of tofu, 2 crucian carp (400? 600 grams).
Exercise:
Cook soup with crucian carp and tofu, and eat twice.
Summer confinement recipe five: amaranth porridge
Materials:
1 Put amaranth and 60g glutinous rice.
Exercise:
Stir-fry amaranth with water, take juice and glutinous rice to cook porridge and eat it on an empty stomach.
Summer confinement recipe 6: wanggua root liver mud soup
Materials:
Pumpkin root 10 g, beef liver (or pig liver) 200 g, onion and carrot 1 g, ginger 1 g, chicken bone soup, cream, salt and pepper.
Exercise:
1. First scald the liver with boiling water to make it slightly hard and easy to handle, and then cut it into beans.
2. Dice onions and carrots, and chop ginger. First put the cream in a deep pot, then put all the ingredients in it, and add the melon roots at the same time. Put about 5 bowls of chicken bone soup and simmer until all the ingredients are cooked and burned into a paste. Add salt and pepper to taste.