First, green jujube moistening lung old pigeon soup
1. Material: 2 pigeons, about 500g, Adenophora adenophora 20g, Polygonatum odoratum 20g, Ophiopogon japonicus 15g, ginger slices 5g, bone soup 2000g, and a little refined salt.
2. Practice:
(1) Cut each pigeon into four pieces, blanch it in a boiling water pot, wash off the blood and drain it for later use.
(2) Put pigeon meat, washed Radix Adenophorae, Rhizoma Polygonati Odorati, Radix Ophiopogonis, and ginger slices into a casserole, inject bone soup, cover the lid, and simmer with slow fire for about 60 minutes until the meat is cooked and the soup is thick, and then season.
Second, Yuzhu pork lean soup
1. Material: Polygonatum odoratum 30g, lean pork 150g, refined salt, monosodium glutamate.
2. Practice: firstly, wash and slice Polygonatum odoratum, wrap it with gauze, wash and cut the lean meat into pieces, then put it into a purple casserole together, add some water to decoct, and add refined salt and monosodium glutamate to taste after cooking.
Third, medlar chrysanthemum pot ribs
1. Material: ribs 500g, medlar 1 small handle, 4 dried chrysanthemums, ginger 1 small piece.
2. Practice:
(1) Cut the cleaned ribs into about 1 inch for later use. You can choose ribs, or you can make soup with cavity bones.
(2) Wash medlar and chrysanthemum with cold water. How many chrysanthemums to put varies from person to person, because chrysanthemums are bitter, so children can eat less.
(3) Boil about 8 bowls of water in a purple sand pot, add ribs, ginger and medlar, and cook for about 30 minutes on medium heat. Put the chrysanthemums in before the soup is almost ready. Then add the right amount of salt.
What are the tips for making soup in purple casserole?
1. First, choose the soup material. If the ingredients are not refined, the soup naturally tastes bad. It is best to use the bones of cattle, sheep, pigs, chickens and ducks, because these raw materials are rich in protein. Secondly, add enough cold water, and don't add cold water halfway, because the heated meat shrinks when it is cold, so protein is not easy to dissolve, and the soup loses its original flavor.
2. The general process of boiling soup is to boil it with strong fire first, then with low fire for 20 minutes, then skim off the floating foam, add some seasonings to taste, wait for the soup to boil again, and then keep boiling with medium fire for 3 ~ 4 hours, so that the protein in the raw materials can be more dissolved, and the soup should be milky white after boiling. If the soup can solidify after cooling, it proves that the pot of soup is home.
3. The newly bought purple casserole needs to be brushed with a hard brush. The pot wall has fine pores and good water absorption. Clear water can be put into the pot for 3 ~ 5 minutes, then washed and dried for later use. However, it should be noted that the soaking time should not be too long. You should also dry the water outside the purple casserole before putting it on the fire.
4. When the newly bought casserole is used for the first time, it is best to cook porridge, or use it to cook concentrated rice washing water to block the fine pores of the casserole to prevent water seepage.