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Original cup steamed soup
Material Sydney; Jujube; Longan; Tremella; Almond; Seven sons; Brown sugar 10g

Practice red dates and longan After cleaning the dust on the surface with running water, add brown sugar and soak it in warm water 15 minutes.

Wash or peel Sydney, hollow it out, make it into a cup, and put the soaked red dates and longan together with brown sugar water into the Sydney cup.

Preheat the oven to 180, and bake the Sydney Cup in the oven for 20 minutes.

Ingredients: 50g oatmeal, celery 10g, 20g onion, cream 1 tablespoon, bread 1 granule, chicken powder 1/4 tablespoons, and 500 tablespoons chicken soup.

Exercise 1. Cut celery into small pieces; Peel the onion and cut it into small pieces for use.

2. Hot pot, add cream to melt, add 1 and stir-fry onion and celery until fragrant.

3. Method 2: Add oatmeal and chicken soup, cook on low heat for about 15 minutes, then let it cool, then stir it evenly with a blender and add chicken powder to taste.

4. Cut and dig the coarse cereal bread into the bread bowl, and put the thick soup of method 3 into the bread bowl.

Seasoning: soup 100g salt 3g monosodium glutamate 2g scallop 1g sugar1g.

Exercise 1. Cut the fresh coconut with a knife, pour out the coconut juice, and leave the shell as a container.

2. Put shrimp balls, scallops, scallops and crab meat into coconut shells, add seasonings such as soup, salt, monosodium glutamate, scallops and sugar, steam for four or five minutes with slow fire, and steam spinach leaves together after taking out.

Ingredients: pumpkin 1, rock sugar, dried lily, honey 1 spoon.

Exercise 1. Dried lily is softened with a little water.

2. A pumpkin is decapitated, hollowed out, and the pumpkin meat taken out is cut into small pieces.

3. Put the lily, pumpkin meat and a little rock sugar into the pumpkin cup and pour a spoonful of honey.

4. Autoclave steaming 15 minutes or so.

Ingredients: red pumpkin 1, chicken breast 65438+200ml, south tofu 1, straw mushroom 50g, five ginkgo, Pleurotus nebrodensis 50g, shallot 1, seasoning: salt 1 teaspoon (5g), white pepper/kloc-0. Sugar 1 teaspoon (5g), oyster sauce 1 teaspoon (5ml), dried starch 1 teaspoon (5g), 2 teaspoons of cooking wine (10ml), 2 tablespoons of water starch (30ml) and 200ml of oil (actually consumed 30ml).

working methods

Wash the red pumpkin, cut it 1/3, peel the upper part and cut it into 0.5cm small grains, remove the pulp and seeds from the lower part to make the pumpkin cup. Boil the water in the steamer with high fire, put it into the pumpkin cup and steam for 20 minutes until cooked.

Cut the chicken breast into 0.5 cm thick slices. Wash straw mushrooms and cut them in half. Slice Pleurotus nebrodensis. Cut the shallots. South tofu is cut into 4cm square pieces with a thickness of 1.5cm.

Put the chicken breast slices into a bowl, add 1/2 teaspoons of salt, cooking wine and dried starch and mix well. Heat the oil in the wok to 50% heat over medium heat, slide into the chicken breast slices and spread out quickly. Drain the oil after the meat slices change color.

Heat the oil in the wok to 70% heat with medium heat, add tofu slices in batches and fry until the surface is golden, remove and drain for later use.

Leave the bottom oil in the pot, heat it to 60% heat with high fire, stir-fry the onion powder, add the pumpkin, straw mushroom and Pleurotus nebrodensis, stir-fry evenly, add the broth to boil with high fire, then add the fried tofu and simmer for 5 minutes on medium fire.

Add the remaining salt, sugar and oyster sauce, stir well, and finally add starch to thicken and put it into the prepared pumpkin cup.

Ingredients: fresh small white gourd 1 piece, water-soaked mushrooms, 50 grams of winter bamboo shoots, 50 grams of chicken leg meat (pork is also acceptable), 80 grams of fresh shrimp, 2 small pieces of Xuanwei ham (Jinhua is also acceptable), salt, Shaoxing wine, a little pepper, 1 teaspoon of chicken powder and starch.

Practice 1, wash and dice chicken legs; Wash shrimps with sand sausage for later use; Dice mushrooms and bamboo shoots.

2. Add a little salt and starch to diced chicken and shrimp, mix well, blanch in boiling water 1 min, remove and drain for later use.

3. Wash the wax gourd, cut it from the pedicled end and cut it into two parts. The small pedicle is naturally the lid of the wax gourd cup, and the other part is the embryonic form of the wax gourd cup. Remove the pulp with a spoon, and there will be a wax gourd cup after washing.

4. Add 5 tablespoons of oil to the wok, heat it, pour in diced chicken and shrimps, stir-fry diced mushrooms and diced winter bamboo shoots, stir well, cook a little Shao wine, add half a cup of water and 65,438+0 teaspoons of chicken powder, bring it to a boil, put it in a melon pot, and add ham slices.

5. Put the wax gourd cup into the pressure cooker, boil it, simmer for 15 minutes, and then serve. Scrape off the wax gourd meat with a spoon when eating, and eat it with stuffing instead of skin.

Ingredients: 500g Japanese pumpkin, tremella fuciformis 1 piece, 8 Lycium barbarum, and appropriate amount of rock sugar.

Practice 1, white fungus soaked in advance.

2. Wash a Japanese pumpkin.

3. Cut from the fifth part of the head and remove the melon seeds with a small spoon.

4. The pumpkin becomes a container.

5. Pour in tremella and medlar, and add appropriate amount of water and rock sugar.

6. Cover the pumpkin and steam it for 25-30 minutes.

Ingredients: Pumpkin, glutinous rice, raisins, dried lily, Lycium barbarum, coconut meat, milk and rock sugar.

Exercise 1. Wash and soak glutinous rice for 6 hours. Soak raisins and dried lily for half an hour respectively.

2. Wash the pumpkin, cut it from 1/3 and take out the pulp for later use.

3. Put glutinous rice, raisins, dried lily, coconut meat, milk and crystal sugar into the pumpkin, and cover the pumpkin.

4. After the water in the steamer is boiled, put it into the pumpkin cup and steam it for 30 to 45 minutes according to the size.

Tip: 1. If you add coconut meat or coconut milk, don't add red dates to avoid disharmony in taste.

2. If you don't want the appearance, just eat it yourself. You can peel and cut the pumpkin and steam it with other materials in a big bowl. The taste is not inferior at all, and it is cooked quickly.

3. My pumpkin is as big as a soup bowl (outside diameter is about 16CM). After steaming for 45 minutes, the glutinous rice is cooked and the pumpkin feels soft. You can steam less for a while.

Ingredients: a little quail, a little American ginseng, a little Radix Astragali, a little Fructus Lycii, a little Coicis Semen, a little Radix Puerariae, a little dog tooth tablets, a little Polygonatum odoratum and a little jujube.

Exercise 1. A quail.

2. Chinese herbal medicines: American ginseng, Radix Astragali, Fructus Lycii, Coicis Semen, Radix Puerariae, Dog Tooth Tablet, Polygonatum odoratum and Fructus Jujubae.

3. Put herbs and quail in a bowl.

4. put it in the pot again. (So you don't need to buy stew. ) 2/3 of the water.

5. Cover the inside first.

6. Cover the outside again. Open the weak gear for 24 hours.

7. After stewing.

8. Serve, light, crisp bones and delicious.

Materials: 6 grams of dried blood swallow (2 persons), 2 crystal sugar and 2 Sydney.

Exercise 1. Weigh the amount of bird's nest, soak the dried bird's nest in pure water for 4-8 hours, and put it in a naturally ventilated place to observe the expansion degree of bird's nest. After the bird's nest is soft and swollen, gently clip out the floating little swallow hair with a small camera. After picking wool, filter and clean it with pure water once or twice. After cleaning, carefully tear the bird's nest into thin strips according to the texture and grind the bird's nest with your fingers as much as possible.

2. Wash the Sydney, cut a 2CM knife near the pedicle, and dig the inner pulp with a ball digger to make a Sydney cup.

3. Use a knife to cut out small inverted triangles at intervals on the edge of the Sydney cup, and you can get beautiful edges. Don't throw away the diced Sydney, it can also serve as sugar in the soup.

4. Pour the processed bird's nest into the stew, add purified water to soak the bird's nest, and add rock sugar to taste.

5. Cover the stems cut from Sydney on the Sydney cup to prevent the steamed soup in the steamer from dripping into the bird's nest during the steaming of bird's nest, which will affect the taste. Boil the water in the steamer, and put the covered bird's nest and Sydney cup into the steamer. Stew in water 12 hours.

6. The sticky feeling is the standard of steaming until a small amount of foam appears on the surface of bird's nest. Even eat Sydney when you eat it.