Ingredients: rice, chestnuts, salt.
Exercise:
1. Peel chestnuts, wash them, and then chop them for later use;
2. Wash the rice for later use;
3. Put the rice and chestnuts into the pot together, add appropriate amount of water to boil, and add a little salt after cooking.
Yam tranquilizing porridge
Ingredients: yam, lotus seeds, red dates, medlar, black glutinous rice, white glutinous rice, longan pulp, rice wine and rock sugar.
Exercise:
1. Wash lotus seeds and soak them in clear water; Removing the core from red dates, washing glutinous rice, and soaking in clear water for 4 hours; Peel the yam, clean it, and cut it into small pieces for use;
2. Put all the ingredients into the pot together, bring to a boil with high fire and cook with low fire for two hours;
3. Add the prepared rock sugar and rice wine before cooking. After melting, stir well and then take it out of the pot.
Rose porridge
Ingredients: japonica rice, rose, cherry, sugar.
Exercise:
1. Pick the rose that is not fully open, and then wash the petals with clear water;
2. Wash the japonica rice and soak it for half an hour, then take it out and drain it;
3. Put the japonica rice into the pot, add appropriate amount of water, and change to slow stew after the fire is boiled;
4. After the porridge is ready, add rose petals, cherries and sugar, and continue to cook for five minutes, then you can get out of the pot.
Pigeon broth
Ingredients: pigeon, kidney bean, yam, onion, wine, salt.
working methods
1. Slaughter pigeons, blanch them with boiling water, and drain the blood for later use;
2. Wash the sword beans and peel and slice the yam for later use;
3. Stew the pigeon meat in the pot, add the prepared sword beans and yam after it becomes crisp, continue to cook for 20 minutes, and then add the right amount of seasoning to the pot.
Sea cucumber mutton mussel soup
Ingredients: sea cucumber, mussel, mutton, onion, ginger, red dates, cooking wine and salt.
Exercise:
1. Wash mutton, blanch it with boiling water and slice it for later use;
2. Wash the sea cucumber, soak it in clear water, and then slice it directly for later use;
3. Soak the dried mussels in yellow wine for two hours;
4. Put the mutton, sea cucumber and mussel into the pot together, add seasoning and cook for one hour, and then take it out of the pot directly.
Steamed lotus root with flour
Ingredients: lotus root, raw rice flour, braised pork, cooking oil, sesame oil, exquisite, vinegar, Jiang Mo, chopped green onion, pepper and salt.
Practice;
1, peeled lotus root, cleaned and mashed for later use;
2. Dice the braised pork for later use;
3. Stir the lotus root and braised pork evenly, put them in a clean basin, then add the prepared raw rice flour, pepper, salt, cooking oil, ginger and onion and stir evenly;
4. Put it in a steamer, cook for 25 minutes on high fire, and then put it on a plate;
5. Adjust the ginger juice directly in the lotus root.
Salted peanuts
Ingredients: peanuts, cinnamon, star anise, fragrant leaves, ginger and salt.
Exercise:
1, prepare all the ingredients, clean the peanuts with shells, and then pinch out a small mouth for use;
2. Add clear water into the pot, and then add the prepared peanuts, star anise, cinnamon, salt and fragrant leaves;
3. After the fire is boiled, turn to medium fire and stew for 20 minutes;
4. Put peanuts in the pot for half a day.
5. Drain the water and take it out of the pot.