The method of making soup with white gourd introduces the cuisine and its function in detail: the ingredients of delicious soup with white gourd porridge are: duck 1 only, white gourd1000g, and rice kernel100g. 65438+ 0 pieces of dried tangerine peel, ginger 1 piece, onion 1 root, 5 teaspoons of refined salt, 0.5 tablespoons of rice wine and 5 grams of vegetable oil. Features of winter melon soup: This soup is delicious and nutritious. Teach you how to make winter melon soup, and how to make winter melon soup is delicious 1. Wash the ducks clean; Peel wax gourd and cut into pieces; Wash onions. 2. Put oil in the wok and heat it to 50%. Stir-fry the duck in a wok, and then drain. 3. Put duck, wax gourd, dried tangerine peel, ginger, onion strips and rice kernels into a pot, add 5 cups of clear water, bring to a boil over high fire, add 3 teaspoons of yellow wine and refined salt to cook, extract with low fire until crisp, and add 2 teaspoons of refined salt to taste. The cooking methods of chestnut and wax gourd old duck are introduced in detail, such as tonifying spleen, eliminating edema, dyspepsia, nourishing yin and invigorating spleen and appetizing. Taste: Salty flavor technology: Boiling chestnuts and winter melon to stew old duck Raw materials: main ingredients: duck 1500g, winter melon 300g, chestnuts (fresh) 200g, auxiliary materials: dried tangerine peel 3g, seasoning: ginger 4g, salt 3g to teach you how to cook chestnuts and winter melon to stew old duck. Health tips: This soup has the effects of invigorating spleen and appetizing, nourishing yin and tonifying kidney, eliminating dampness and reducing swelling, and is suitable for people with deficiency of both spleen and kidney, mental fatigue, weakness of waist and feet and loss of appetite. Small iron stone-food phase grams: dried tangerine peel: dried tangerine peel should not be used with Pinellia ternata and Nanxing; It is not suitable to be used with warm incense drugs. This paper introduces the cooking style and efficacy of scallop barley and winter melon pot in detail, including home-cooked recipes, beauty recipes, nourishing yin recipes, hypertension recipes and hyperlipidemia recipes. Taste: Salty technology: original stewed scallop barley wax gourd pot Material: main ingredient: wax gourd 600g, auxiliary material: scallop barley 60g, scallop 50g, dried tangerine peel 10g, seasoning: salt 4g, monosodium glutamate1g.. The characteristics of the scallop and barley melon pot are as follows: teach you how to make scallop and barley melon pot, and how to make scallop and barley melon pot delicious 1. Washing scallops with clear water and soaking; 2. Peel the wax gourd, remove the pulp and cut into pieces; 3. Wash Coicis Semen and Pericarpium Citri Tangerinae respectively; 4. Put the cut wax gourd blocks, soaked scallops, coix seed and dried tangerine peel into the pot, pour the clear soup and put it on the fire; 5. Bring to a boil with high fire, skim off the floating foam on the surface, cover the pot, and switch to low fire, about 1 hour; 6. When the raw materials are ripe, add refined salt and monosodium glutamate to adjust the taste. Small iron stone-food phase grams: dried tangerine peel: dried tangerine peel should not be used with Pinellia ternata and Nanxing; It is not suitable to be used with warm incense drugs. The method of cooking quail with wax gourd introduces the cuisine and its effects in detail: private cuisine, nourishing liver recipe, eliminating edema recipe and liver cirrhosis recipe. Taste: Original technology: stewed quail with wax gourd. Ingredients: 200g of wax gourd, 400g of quail meat, seasoning: pepper 10g, onion 10g, ginger 10g, salt 4g and cooking wine 5g. Monosodium glutamate 1g and vinegar 5g teach you how to cook quail with wax gourd, and how to cook quail with wax gourd is delicious1g. First, chop off the claws and mouth of the slaughtered quail, cut it in half from the spine, and blanch it in a boiling water pot to remove blood stains. 2. Cut the wax gourd into small pieces. 3. Pat onions and ginger with a knife. 4. Put the pot on the fire, then turn to low heat to keep the soup pot slightly boiling. When the pot is 50% hot, add wax gourd slices and vinegar, cook until cooked, remove onion, ginger and pepper, and add monosodium glutamate to taste.