Practice: ① Cut the tremella into thin strips, blanch it in boiling water for a while, pick it up and drain it for later use. ② Cut the cucumber into thin strips, add salt and stir for 5 minutes, then wash away the salt with cold boiled water. (3) Slice the garlic, put the blanched cold tremella and cucumber strips into a basin, add the garlic slices, sugar, vinegar, salt, sesame oil and red pepper and stir.
Wuji baifeng decoction
Ingredients: black-bone chicken (slaughtered clean)
Accessories: Lycium barbarum
Seasoning: onion, ginger, chicken essence, salt and vinegar.
Exercise:
Put black-bone chicken into the pot of pressure cooker, add onion, ginger, salt, wolfberry, chicken essence and vinegar, adjust the pressure cooker to chicken stall, keep the pressure for 15 minutes, and sprinkle a little coriander after taking out.
Features: delicious and nutritious. Black-bone chicken is nutritious and suitable for all ages. Has high medicinal value.
Tofu seafood soup
Ingredients: fish, cabbage, 4 Liang each (about 80g), shrimp, 3 Liang each (about 120g), tofu, 1 slice of ginger, clear soup, 2 cans of water and salt.
Seasoning department: salt 1 1. Teaspoon, sugar 1/4 teaspoon, a little pepper.
Features: the soup is clear and delicious, and the seafood floats on the noodle soup, which has a dynamic beauty.
Operation:
(1) Wash and slice the fish, and mix well with shrimp and seasoning.
(2) Wash the tofu, dry the water and cut into thick slices.
(3) Boil clear soup and water together, add Chinese cabbage and cook for a while until it is immature. Add American slices, tofu, shrimp and fish fillets and cook for 10 minutes. Season with salt.
Winter melon sparerib soup
Two or three spareribs (spray water in advance to remove blood foam), a large piece of wax gourd with skin cut into small pieces (of course, the mud should be washed off, otherwise the taste will be doubled), and a piece of ginger (old ginger, tender ginger is not needed), all of which are put into the soup pot and filled with water. After the fire boils, simmer it. Stew 1 hour or more. The longer the time, the better the natural taste. However, I couldn't wait to open the lid, add some salt and start drinking. I am always annoyed that I haven't done enough.
Bone soup
Among all soups, bone soup is the most time-consuming, which usually takes about three hours, not less than two and a half hours.
It should be noted that cold water must be used at the beginning of bone soup, because if hot water is used,
As soon as the bone is scalded by hot water, it will solidify in the protein, resulting in the inability to release nutrients. Therefore, it must be stewed slowly with cold water and low fire, so that the nutrients in the bones can gradually dissolve into the water. The water must be added at once, otherwise the soup will not be fresh or the salt will be added too early. After boiling, add a spoonful of white vinegar, which helps to supplement calcium and make the soup more delicious. Then, the fire can be slightly larger to skim off the captured foam and let it simmer for two or three hours. ! Hmm. How interesting
Frozen bean curd and golden needle soup
Raw materials:
Frozen tofu 1 block, soaked yellow flower 50g, shredded mustard tuber 15g, Flammulina velutipes 80g, broth, salt and pepper, coriander 30g.
How to do it:
1. Thaw the frozen tofu, wash it with clear water, drain the water and cut it into small pieces; Removing pedicels from yellow flowers and Flammulina velutipes, washing and draining respectively, and cutting Flammulina velutipes into two halves; Wash mustard tuber; Wash coriander and cut into small pieces.
2. Put the pot on the fire, pour the broth to boil, add the frozen tofu pieces and cook until it tastes delicious. Add yellow flowers, Flammulina velutipes, mustard tuber and salt in turn and cook. Put it in a bowl and sprinkle with coriander and pepper.