Jujube horseshoe soup material: 50 grams of jujube, 150 grams of horseshoe, 50 grams of rock sugar, 2 bowls of clear water. Practice: 1. Jujube is washed and pitted. Wash the horseshoe and remove the pedicle. 2. put water in the casserole and put water chestnut, red dates and rock sugar together. 3. After the fire boils, turn to low heat and simmer for 2 hours. Finally, turn off the fire after the fire boils. Lemon horseshoe soup materials: lemon 1, horseshoe (water chestnut) 10. Practice: Slice the lemon and cook with peeled horseshoe for 20 minutes. Tip: You can only drink boiled water or eat horseshoes together. Lily horseshoe soup ingredients: horseshoe 100g, Flammulina velutipes 50g, Lentinus edodes 1 50g, Volvariella volvacea 50g, onion 20g, lily 20g, and a crispy sheet. 20 grams of butter, 200 grams of white thick soup, and one egg yolk. Practice: 1. Dice water chestnut, Flammulina velutipes, Lentinus edodes, straw mushroom and onion for later use. Then put it into a pot, add butter, stir-fry for 5 minutes with low fire, add the stir-fried raw materials into lily, break them, then pour them into white thick soup, boil them with low fire and pour them into a soup bowl. 2. Cover the pastry on the soup bowl, spread a layer of egg yolk on the pastry, bake in the oven for 12 minutes, and serve immediately. Litchi Yuan Meat Horseshoe Pot Duck Soup Material: It's already long summer before you know it, and the weather is rough and hot. The soup at this time is the most nourishing and nourishing, but it can't be dried. After Tomb-Sweeping Day, ducks are timely birds. They are used for stewing soup. They are delicious and nutritious. Today, I will introduce you to this delicious soup of dried litchi, meta meat, horseshoe and duck meat. Refreshing qi and blood, not cold and not dry. It is an ideal soup in early summer. Not only that, but tomorrow coincides with Mother's Day. Isn't it more considerate to honor your mother with a pot of soup? Duck: 1 horseshoe: 300g dried litchi: 50g meat: 50g water: 12 3-4 bowls for people. Practice: 1. Wash the slaughtered ducks, chop them into large pieces and soak them in clear water. 2. Wash dried litchi and meta-meat; 3. Wash and peel the horseshoe; 4. Boil the water, add all the ingredients, boil with strong fire, then simmer for two hours, and season with salt. Water chestnut and coconut milk dumpling material: one coconut, one water chestnut 10, one small dumpling 10, appropriate amount of sugar: 1, peeled water chestnut, and ground with a blender; 2, coconut drilling juice; 3. Pour the coconut juice into the horseshoe mud and boil it, and add the right amount of sugar; 4, after boiling, add small dumplings to boil! Ingredients: 80g ginkgo, 80g yuba, one pork belly, 15 horseshoe and two slices of ginger. Practice: 1. Pork belly is washed with salt first, then with raw powder, then marinated with wine for half an hour, and finally washed clean. 2, the pot is hot, don't put oil, put down the pork belly and fry for a while, and then fry on the other side, fry dry, shovel and wash (this step is very important). Do you know why you want to do this? Generally, pork bellies cooked in soup are very soft, which is not as delicious as pork bellies in restaurants. If so, the pork belly cooked in soup is still crisp and cold. It is also a delicious dish to pick up the pork belly cooked with soup, cut it into strips, dip it in soy sauce, or stir fry it. Let's try! Try delicious food. 3. Cook for two and a half hours ... Stewed pork bone soup with horseshoe carrots Material: pork bone, horseshoe, carrot, potato and celery Practice: 1. Wash pig bones with boiling water, remove blood, and then rinse them with cold water. Before going to work, add enough water to the pig bones and stew them in a stew pot. Peel potatoes and carrots and cut them into large pieces after work. Press the quick stew button to make the soup boil again. 4. After stewing for about 30-40 minutes, add celery, salt and chicken essence to taste and serve. Horseshoe, almond and radish bone soup material: 1 big bone without meat, 6 horseshoes, 5g south almond, 6 red dates, 1 small medlar, 1 green radish and onion. 2. Prepare another casserole, heat it with half a pot of water, put the bones in it, and then pour two drops of vinegar to make the calcium in the bones dissolve better. After the fire boils, simmer on low heat 1 hour. 3. Add almonds, red dates, peeled and diced horseshoes, onions and ginger, and stew for another hour. 4. Peel and cut the green radish into thick slices, stew for 15 minutes, and then add salt. Water chestnut fresh lotus root soup material: 4 water chestnuts, 60g fresh lotus root, 5g rock sugar. Practice: Water chestnut is washed and peeled. Wash fresh lotus root, peel and slice. Put them in a small pot, add 600ml of water, and then add rock sugar. After boiling water on high fire, cook it on low fire 10 minutes. Corn horseshoe soup material: broth 1 large bowl, 2 fresh corn, peeled horseshoe 0.5kg. Practice: 1. Cutting corn into sections; 2. Add water chestnut and soup stock, add some water and put it in a casserole to boil; 3. Turn to low heat and simmer for an hour, and then adjust the salt taste before eating. Water chestnut tofu seaweed soup materials: 50 grams of seaweed, water chestnut 10, 2 pieces of tofu, 200 grams of lean pork, ginger 1 slice, and a little refined salt. Practice: 1, seaweed soaked and washed. Wash and dice tofu. 2. Remove pedicels, peel, wash and cut into pieces. Wash lean meat and cut into pieces. Peel and slice ginger. 3. Add water to the casserole and bring to a boil. Add laver, water chestnut, tofu, pork and ginger, cook for 2 hours on medium heat, and add a little salt to taste. Pork belly and horseshoe soup Ingredients: 300g pork belly, 200g horseshoe and 3 broccoli. Ketchup 1 tablespoon, salt, a little Chili powder, 2 laurel leaves. Practice: 1, pork belly washed and cut into pieces, water chestnut washed, peeled and cut into two halves. 2. Wash broccoli with salt water and cut it into small flowers for later use. 3. Heat a little salad oil in the pot, add pork belly and soy sauce and stir-fry until the color is the highest. Pour in 6 cups of vegetable soup and cook until the soup thickens. Add other raw materials and seasonings, and cook until it tastes good. Pick out the laurel leaves and turn off the heat. Materials to replace water chestnut can be replaced by Chinese cabbage and fresh lotus root slices, which are called pork belly cabbage soup and pork belly fresh lotus root soup. Remove tomato sauce from the stale seasoning and add monosodium glutamate, cooking wine and red oil, which is called red oil pork belly horseshoe soup. Water chestnut meatball soup materials: water chestnut, pork, onion ginger, eggs, salt, monosodium glutamate, cooking wine, chicken essence, sesame oil, umami juice and starch. Practice: 1. Water chestnut is washed and peeled. 2. Chop the pork. Cut the water chestnut into pieces. 3. Put the water in the pot. After the water boils, squeeze the meat into balls and put them into the pot in turn. After the ball floats, cook for three minutes. Finally, add water chestnuts and cook for two minutes. Then add some salt to taste, add chopped green onion and pour a little sesame oil to make horseshoes. China wood frog tremella honey pear red jujube syrup material: 250g horseshoe, tremella, honey pear, red jujube, Guangdong slice sugar, China wood frog method: 1. Slice horseshoe, cut pear, soak wood frog and tremella in water and cut into pieces. 2. After the water is boiled, add water chestnut, honey pear and jujube, simmer for about 40 minutes, then add tremella and wood frog, and continue to simmer for 30 minutes. Sugarcane horseshoe soup material: ribs 300g, sugarcane 100g, horseshoes 6, red dates 5, water 1500cc, a little salt. Practice: 1. After the ribs are scalded with boiling water to remove blood, 2. Peel water chestnut, wash and slice for later use. 3. Cut the sugarcane into small pieces, and then cut into small pieces for later use. 4. Take a casserole, put the ribs made in the way of 1, add 1500cc of water, then turn to low heat, then add the red dates made in the way of 2, water chestnut and sugar cane pieces made in the way of 3, and cook until boiling. 5. Turn the heat down and continue to cook 1 hour. Season with salt. Turtle stew materials: washed turtle (turtle) 1, about 600g, ham 75g, onion knot, ginger 15g, ham bone 1g, Shaoxing wine 25g, refined salt 3g, pepper 1g, chicken soup 750g and lard 25g. Practice: 1. Slice the ham. Chop the clean horseshoe turtle. Sliced ginger. 2. Put the soft-shelled turtle blocks into the boiling water pot, cook them, take them out, rinse them, and drain them. 3. Put the soft-shelled turtle into the casserole as it is, add ham slices, onion, ginger slices, ham bones, seasonings, chicken soup, lard, salt and crystal sugar, boil, skim off the foam, stew until cooked, take out ham bones, onion and ginger, and add pepper and sesame oil. Coconut juice and sago dew: 200ml of coconut juice, 60g of corn kernels (or half of fresh corn), water chestnut (water chestnut), 200g of crystal sugar, 50g of medlar, 50g of sago, and clear water 1000ml. Practice: 1), the horseshoe is peeled and cut into corn kernels, and the medlar is soaked in water for 65438+. If the corn kernels are frozen, they need to be taken out in advance and thawed at room temperature (if they are fresh corn, they should be washed first and then cut off with a knife). 2) Wash the sago slightly. Pour about 500 ml of water and sago into the pot, bring to a boil and turn to low heat. During the whole cooking process, be sure to keep stirring with a spoon to prevent sago from sticking to the bottom of the pot or sticking to each other. Cook for about 8- 10 minutes until sago expands twice and becomes transparent, and turn off the heat. 3) Use a screen to leak sago and immediately pour it into cold water for later use. 4) Mix coconut milk with the remaining 500ml water, pour into the pot, add corn kernels, diced horseshoes and medlar, boil over high fire, and then cook over low fire for 8 minutes. 5) Add rock sugar and sago, stir until the rock sugar melts, and then turn off the heat. Water chestnut materials in syrup: water chestnut 300g (about 20 tablets), Sydney 1 tablet, carrot 1 tablet, 2 tablespoons of rock sugar (30g). Practice: Water chestnut is washed, peeled and cut in half. Wash the Sydney, cut the core and cut it into small pieces. Wash carrots, peel them and cut them into hob blocks. Put horseshoe blocks, pear blocks and carrot blocks into a casserole, pour in clear water, boil over high fire, and skim off the floating foam. Finally, add rock sugar and stir, turn to medium heat and continue stewing 15 minutes. Water material of sugarcane horseshoe root: sugarcane 1 kg, horseshoe 300 g, cogongrass rhizome 250 g, carrot 200 g, crystal sugar 75 g and water 3 l. Practice: 1. Sugarcane is washed, peeled and cut into 5 cm long segments. Wash the horseshoe, peel it and cut it in half. Wash carrots, peel them and cut them into 3 cm long sections. Wash cogongrass rhizome, peel it and cut it into 5 cm long sections. 2. Take a large soup pot and wash off the odor thoroughly with tableware detergent. Put water, sugar cane, horseshoe, carrot and cogongrass into a pot, cover the pot, bring to a boil over medium heat, and then turn to medium-low heat for 2 hours. Add rock sugar, continue to cook for 30 minutes, and turn off the heat. After the soup is cold, filter out the solids with a colander, pour the sugar water into the container, cover it, and cool it in the refrigerator before drinking.