Composition:
600 grams of stick bone, stewed lotus root 2 knots, ginger 1 slice, chives 1 root.
Exercise:
1. Wash the bleeding water from the bone bubble, cut the lotus root into pieces, and slice the ginger.
2. Put water in the pot, cold water in the pot, ginger slices, cooking wine, blanch and rinse off.
3. Put the stick into the rice cooker, add ginger slices, lotus root, salt and enough water, and stew for 2 hours.
4. Time is up, put pepper and sprinkle chives.
Old duck white radish soup
Ingredients: old duck, white radish, ginger slices, red dates, medlar, cooking wine, salt.
Exercise:
1 Clean and cut into small pieces for later use.
2. Put the duck in cold water, add a few slices of ginger and a spoonful of cooking wine, bring it to a boil over high fire, skim off the floating foam, and then remove the duck and clean it.
3 put a little oil in the wok, add 2 slices of ginger, add duck meat, and put
Stir-fry duck meat in water. When the duck is fried, the soup is not only fragrant but also whiter.
5. Put the duck into the soup pot, add a few red dates, add appropriate amount of water, bring to a boil, and simmer 1 hour.
6 a white radish, peeled, cut in half and cut into small pieces of uniform size.
7 After enough time, add white radish and continue to cook for 20 minutes.
8 Finally, add Lycium barbarum, add a spoonful of salt and continue to cook for 5 minutes.
Stewed lotus root spine soup
Ingredients required: spine 400g lotus root 250g cooking wine 1 tablespoon balsamic vinegar, a few drops of onion, 2-3 pieces of ginger, 4 slices of salt, appropriate amount of water and appropriate amount of coriander 1.
Cooking steps:
1 Wash the spine for half an hour, peel the lotus root and cut it into small pieces, and soak it in water to prevent discoloration. Beat the shallots into onion knots, and prepare ginger slices and parsley segments.
2 Put the cold water of spine into the pot, pour in a tablespoon of cooking wine, skim off the floating foam on the surface after the fire boils, remove and drain.
3 Put the spine, ginger slices and onion knots into the casserole, add appropriate amount of water, cover the lid and stew for about an hour.
4 Remove onion and ginger slices, add lotus root pieces and continue to stew for half an hour, add salt and a few drops of vinegar, and sprinkle with coriander.
Stewed sparerib soup with morel and Luo Xiang slices.
Ingredients: ribs, sliced snails, morel, yam, scallop, dried tangerine peel, candied dates and ginger.
Steps:
1. soak the rattle for at least three hours in advance and cut it into small pieces before cooking.
2. Wash the morel, yam and scallop and soak for half an hour.
3. Wash the dried tangerine peel, scrape off the inner capsule, and be sure to scrape it clean, otherwise the dried tangerine peel in the soup will smell very heavy.
4. ribs.
5. Put all the ingredients in a saucepan and stew with water for 2.5 hours.
6. Time is up, season with salt and stir a little.
Mushroom black chicken soup
Composition:
One black-bone chicken, one mushroom, one velvet antler mushroom, one red date 10, one medlar, one codonopsis pilosula, three pieces of angelica, one piece of ginger, one spoonful of salt and a bowl of yellow wine.
Cooking method:
1 soak mushrooms, antler mushrooms and red dates in warm water for 30 minutes, and then wash them with clear water for later use.
Wash the black-bone chicken and cut it into small pieces with a knife.
3 Pour black-bone chicken, shiitake mushroom, velvet antler mushroom, codonopsis pilosula, angelica sinensis and ginger slices into the casserole in turn.
4 Pour a bowl of yellow rice wine, and then pour enough water at one time.
5 Cover the pot and cook for 30-40 minutes, add a spoonful of salt to taste, sprinkle with a handful of medlar and stir well, then turn off the heat and take out the pot.
Fresh mushroom chicken soup
Ingredients: 1 corn chicken, a section of onion and mushroom (both Morchella/Agrocybe aegerita/Lentinus edodes).
1: add onion or ginger to cold water and blanch the whole chicken (chop! ) Bring to a boil and skim off the foam.
2: Soak mushrooms in hot water and wash them for later use.
3: Remove the chicken after discoloration, throw away the onion and add hot water! Stew in hot water!
I directly used the rice cooker cooking mode, stewing for about 1 hour, and the delicious taste is everywhere! Finally, add mushrooms and stew for about half an hour! Add salt and take out the pot.
Coconut chicken soup
Ingredients: half pheasant (chicken skin removed), 1 Thai coconut green, 2-3 slices of ginger, appropriate amount of onion and salt.
Production steps:
1. Pour out the coconut water, then open the coconut and take out the coconut meat with a spoon.
2, chicken, onion ginger, cold water in the pot, skim off the floating foam, remove and wash. Put chicken and coconut meat into a clay rice cooker.
3, add the right amount of water, start the nutrition porridge mode, you can add salt to taste when keeping warm!