Ingredients: three fresh duckbill pears, twelve ounces of lean meat (about 400g), one or two ounces of apricots (about 40g), peanut oil, a little salt and twelve bowls of clear water.
Practice: (1) Wash the pears, peel and remove the heart; Wash apricots and lean meat for use. (2) Bring to a boil, add pork, pears and almonds, and simmer for about two hours.
Note: this soup can be seasoned with oil and salt, or it can be drunk lightly to refresh and moisten the throat.
Mushroom broth
Ingredients: three ounces of mushrooms, three glasses of water, one and a half grains of chicken essence, one tablespoon of wine and one teaspoon of cooking oil.
Practice: (1) Wash the mushrooms (also known as mushrooms), put them in a large bowl and soak them in water, then cut off the stalks for later use. (2) Put clear water and shiitake mushrooms into a pot, add chicken essence, oil and shiitake mushrooms (with stalks) and boil them together, then simmer for about half an hour on low heat, leave the fire slightly warm, and pour out the wine cover.
Note: if you use Japanese mushrooms, the soup tastes fresher.
Pigeon soup
Materials: 2 pigeons, about 500g, Adenophora adenophora 20g, Polygonatum odoratum 20g, Ophiopogon japonicus 15g, ginger 5g, bone soup 2000g, and a little refined salt.
Production: (1) Cut each pigeon into four pieces, blanch them in a boiling water pot, wash off the blood and drain them for later use. 2) Put pigeon meat, washed Radix Adenophorae, Rhizoma Polygonati Odorati, Radix Ophiopogonis, and ginger slices into a casserole, pour in bone soup, cover the lid, and simmer for about 60 minutes until the meat is cooked and thick, and season.
Efficacy: nourishing yin and benefiting qi, clearing away heat and toxic materials, moistening and nourishing lung, promoting fluid production and moistening dryness.
Ham and cabbage soup
Ingredients: one heart of yellow bud cabbage, two scallops, 120 grams of lean meat, 40 grams of ham, eight bowls of clear soup, and appropriate amount of salt and pepper.
Practice: (1) Wash fresh and tender soybean sprouts. Only cut scallops, soak in water, steam until soft, and tear into strips. Slice the ham and lean meat and bake them in a casserole. Add two spoonfuls of peanut oil and Chinese cabbage and mix well. Pour in clear soup and cook for about 25 minutes. Shred ham and season with salt and pepper.
Note: After soaking Yaozhu in clear water, pat it loose with a knife, and then tear it by hand.
Pigeon soup
Ingredients: a bag of Qingbuliang soup, two young pigeons, lean meat120g, salt, soy sauce and water.
Practice: (1) Rinse the ingredients with clean water, and drain the water from the squab? Wash, rinse with water; Clean the original slice of lean meat, put it in a straight casserole and boil it. Add squab and cool lean meat, cook for three hours, add salt and light soy sauce to taste.
Cucumber old duck soup
Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
Practice: (1) Wash old cucumber with skin, cut longitudinally, remove capsules and seeds, and cut into long sections. Wash, peel and gut, fry in a hot oil pan until brown, boil water, add melons, old ducks and red dates, boil over high fire, cook for three hours on medium fire, and season with salt.
Note: (1) This soup tastes fresh and sweet, which can remove stagnant duck meat, and cut off the head and tail when dipping raw cucumber to avoid bitterness; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.
Dongguazhengan decoction
Ingredients: two pairs of fresh chicken offal, 80 grams of pork liver, 480 grams of wax gourd, three slices of ginger, eight bowls of clear water and three spoonfuls of peanut oil.
Practice: (1) Wash chicken intestines into sections, rub them with salt, wash them, disinfect and deodorize them several times, and cut them into sections; Boned chicken liver and cut into small pieces; Cut the chicken gizzard to remove the yellow stomach membrane, and clean the chicken gizzard in the same way as chicken intestines; Put them all in a bowl, add seasoning and mix well, marinate slightly, add shredded ginger and mix well, and wash the pork liver; Wash the wax gourd, cut it into small pieces of 1cm, heat the casserole, put oil to boil, add salt, pour the wax gourd, and pour water into the casserole for about half an hour; Add chicken offal and pork liver, and stir quickly with chopsticks until it is rolled up and the materials are cooked.
Note: After the chicken offal is washed with salt, it can also be marinated with salt and shredded onion for 30 minutes before washing. Put it in a hot pot and stir-fry with Chili and soy sauce. The soup has no smell.
Stewed duck with yam:
Ingredients: water duck
Accessories: Chinese yam, red dates, bamboo leaves and dried tangerine peel.
Seasoning: salt, pepper, cooking wine.
Cooking method:
1. Take a casserole and pour water into it. Add yam, jujube and dried tangerine peel and cook for a while. Wash and chop the duck before cooking. Take it out and put it in a casserole, cook a little cooking wine, add bamboo leaves and simmer for 3 hours. 4 hours, after opening the lid, season with salt and pepper.
Features: light and palatable, rich in nutrition.
Guapi black chicken soup:
Ingredients: watermelon peel, black-bone chicken, raw coix seed, dried tangerine peel, chicken essence, pepper, cooking wine and salt.
Exercise:
1. Blanch black-bone chicken with boiling water for five minutes, cut watermelon skin into large pieces, and wash Coicis Semen and dried tangerine peel for later use;
2. Pour a proper amount of water into the pot, bring it to a boil, add the raw materials, cook for 3 hours on low heat, add a little salt to taste, and then drink soup to eat meat.
Features: Full-bodied and nutritious.