Ingredients: 1 turtle, 1 cordyceps sinensis, 1 Chinese cabbage.

Seasoning: 500g of broth, 500g of salt, 500g of monosodium glutamate and 500g of pepper.

Teach you how to make a turtle with Cordyceps sinensis, and how to make a turtle with Cordyceps sinensis is delicious.

1. Slaughter, wash and iron soft-shelled turtle.

2. Put the broth, soft-shelled turtle and Cordyceps sinensis into a casserole, stew in the oven for about 1 hour, add Chinese cabbage and season with salt, monosodium glutamate and pepper.

Manufacturing materials of female oil gourd duck:

Ingredients: 1 Beijing stuffed duck (or fat duck) (about 2000g).

Accessories: 50 grams of soaked lotus seeds, 50 grams of soaked ginkgo, 50 grams of soaked Tricholoma, 25 grams of soaked scallops, 20 grams of soaked soft mushrooms, 50 grams of cooked winter bamboo shoots, 50 grams of clean chestnut meat, 75 grams of lean meat, 25 grams of cooked Jinhua ham meat, 30 grams of clean duck gizzard, duck heart 10 grams, flower head (flower head).

Seasoning: mother oil 175g (light soy sauce or high-quality soy sauce), Shaoxing wine 25g, rock sugar 50g, pepper 1.5g, monosodium glutamate 8g, sesame oil 10g, wet starch 5g, cooked chicken oil 10g, soup150g.

Characteristics of female gourd duck;

The sauce is fragrant, salty and sweet.

Teach you how to cook a female oil gourd duck, and how to cook a female oil gourd duck is delicious.

1. Cut off the duck's feet, cut a 6 cm long knife along the neck bone from the slaughter mouth below the head, cut the neck bone with the knife at the slaughter mouth, remove the duck's tongue, turn the head and skin backwards, and pull out all the neck bones of the duck. Use a knife to cut the epiphysis and tendon of the wing, remove the pterygoid bone on both sides (the tip of the wing is reserved), continue to turn back the head and skin, remove the duck neck bone and duck rack to the leg bone, cut the epiphysis and tendon, break the kneecap, remove the leg bones on both sides (the skin on the tip of the kneecap is not broken), and then continue to turn back the head, skin, duck meat and skin to the anus. Use a small blade to remove two pieces of duck meat from the duck tip outside, remove the internal organs and oil blocks of the whole duck rack, rinse it clean, and replace it with the duck neck. Peel and wash the duck gizzard, and take out the duck heart for later use. Lotus seeds go to the heart and are divided into two petals; Ginkgo meat is divided into two petals; Tricholoma is pedicled and washed, and one is broken; Shredded scallops; Chestnut meat has four petals. Cut ham, pork, duck gizzard and duck heart into 0.7 cm dices; Cut mushrooms and bamboo shoots into small water chestnut slices 1.5 cm long; Take out the lettuce and wash it for use.

2. Cook in a pot, add 25g peanut oil, add dried water of diced meat, add duck gizzard and diced duck heart, stir-fry until cooked, add 10g Shaoxing wine, add diced materials such as dried Bess, add 30g soy sauce, 0.5g pepper, 3g monosodium glutamate, add 150g soup, and boil. Tie the duck to the waist with a red ribbon to form a gourd shape.

3. Boil the pot with clear water, add ham bones, pork chops, duck feet, duck necks and duck rack blocks, fly together, put them at the bottom of another pot, add onion, ginger slices and coriander heads, and cover with two layers of bamboo grates. When the pot backfires, add water to boil, add the eight-treasure gourd duck to boil, scald the duck until the skin shrinks and tightens to form a gourd duck shape, drain the water with a colander, wash the skin, put it in a pot with bamboo grates (back down), add soup, soy sauce, Shaoxing wine, crystal sugar and pepper (the soup will drown the duck noodles), and boil over high fire to make decontamination foam. Heat a large clay pot (casserole), pad it with lettuce leaves, and put the duck breast into the pot. Pour the soup in the original pot into another pot, remove the floating oil, add diced mushrooms, bamboo shoots and cauliflower, add monosodium glutamate to boil, hook with sesame oil and wet starch, pour the cooked chicken oil into the duck in the pot, boil the pot, code the cauliflower, sprinkle with fragrant leaves and cover it.

Production materials of dried tangerine peel, pepper and ginger chicken meat:

Ingredients: 700g black-bone chicken.

Accessories: 3 grams of dried tangerine peel, 3 grams of Alpinia officinarum, 2 grams of Alpinia katsumadai and 6 grams of pepper.

Seasoning: 3g salt, 5g onion.

Teach you how to make orange peel pepper ginger chicken, and how to make orange peel pepper ginger chicken is delicious. 1. Choose a black-bone chicken, slaughter it, remove hair and intestines, wash it as usual, wrap dried tangerine peel, sorghum, pepper and tsaoko with gauze, put it in the belly of the chicken, add onion, salt and * * * into the casserole, and seal and steam it.

You can eat lunch and dinner every day.

Tips-Health Tips:

Tonifying deficiency and warming, invigorating spleen and appetizing are suitable for spleen and stomach deficiency and cold, abdominal distension and diarrhea.

Pie-food phase grams:

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

Manufacturing materials of Buyuan Chenpi duck:

Material: duck1500g

Accessories: Astragalus 30g, Pericarpium Citri Tangerinae 10g, Pork 10g (lean meat).

Seasoning: salt 8g, cooking wine 15g, soy sauce 10g, ginger 10g, onion 15g and rapeseed oil 25g.

Teach you how to make up the old duck, and how to make up the old duck is delicious 1. After the old duck is slaughtered, the hair and internal organs are removed and washed;

2. Put a layer of soy sauce on the duck skin, fry the cooked vegetables in the oil pan until the skin is golden, and take them out;

3. Wash away the greasy with warm water, put it in a casserole (there is a tile under the bottom of the pot), and add appropriate amount of water;

4. Cut the lean pork into pieces, blanch it in boiling water, take it out and wash the blood;

5. Put the pork pieces into a casserole with ducks;

6. Add Radix Astragali, Pericarpium Citri Tangerinae, monosodium glutamate, salt, cooking wine, soy sauce, ginger slices and shallots;

7. Put the casserole on the stove, stew it with slow fire until the old duck is cooked, take it out, decant the original juice and filter it for later use;

8. Remove the big bone of the duck and cut it into strips with a length of 5cm and a width of 15cm;

9. Put it in a big soup bowl and pour in the original soup.

Tips-Health Tips:

1. Greatly replenish vitality, benefit blood and strengthen the body;

2. All qi deficiency and blood deficiency caused by spleen and stomach weakness.

Pie-food phase grams:

Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

Materials for making casseroles pheasants:

Ingredients: 500g pheasant.

Accessories: pork (fat and thin) 100g, ham 10g, coriander 10g, mushrooms (fresh mushrooms) 25g, egg white 30g, Chinese cabbage 150g, and dried shrimps 10g.

Seasoning: sugar 2g, starch (corn) 15g, salt 8g, balsamic vinegar 15g, monosodium glutamate 2g, ginger 10g, onion 15g, cooking wine 20g, pepper 2g and sesame oil 5g.

Teach you how to cook casseroles and pheasants. How to cook casseroles for pheasants? 1. First, peel the pheasant, gut it, wash the blood, and chop it into1.2cm wide and 3cm long;

2. Boil it in a hot pot, remove it and wash it;

3. Chop the pork into stuffing and put it in a bowl, add 2 grams of egg white, water starch and refined salt and stir well;

4. Remove the leaves from the Chinese cabbage and cut the stem into ribs with a width of 1 cm and a length of 1.3 cm;

5. Cooked mushrooms, washed and cut into small pieces;

6. Cut the ham like meat;

7. Cut the parsley;

8. Cut onions and ginger into filaments for later use;

9. Add water to the pot and bring it to a boil. Squeeze the minced meat with good taste into balls with a diameter of 2 cm, and cook them in water for later use.

10. Then put the casserole on medium fire, add fresh soup, pheasant pieces and mushrooms, add refined salt, balsamic vinegar, cooking wine and monosodium glutamate to adjust the taste, and boil;

1 1. Cook over low heat until the pheasant is stewed;

12. Add Chinese cabbage, meatballs, ham, dried laver, onion and shredded ginger, and continue to stew until the Chinese cabbage is crisp and rotten;

13. Add pepper, drizzle with sesame oil and decorate with fragrant leaves before eating.

Pie-food phase grams:

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.

Making materials of Lycium barbarum black-bone chicken in casserole;

Material: black-bone chicken 1000g.

Accessories: 5 grams of Lycium barbarum

Seasoning: salt 5g, monosodium glutamate 3g, pepper 3g, onion 20g, ginger 10g.

Teach you to make a casserole, medlar and black-bone chicken. How to make the casserole medlar black-bone chicken delicious? 1. Chop off the head, neck, spine and claws of the slaughtered black-bone chicken, cut the rest into pieces, and put them in clean water to absorb blood stains (water for later use).

2. Put the boiling pot on the fire and inject clean water. Put the chicken pieces in the pot. After boiling, skim the floating foam, take out the chicken pieces, rinse them clean, and then pour the chicken blood into the pot. When it is about to boil, switch to low heat, remove floating foam and make chicken soup.

3. Put the chicken pieces into the casserole, pour the chicken soup, add the minced onion and ginger, boil over high fire, skim off the floating foam, and simmer for a long time. When the chicken is crisp and rotten, add salt, pepper noodles and medlar, and stew for another 20 minutes to make it fully tasty. Pick out the onion and ginger, add monosodium glutamate and put it in the soup plate.

Tips-Health Tips:

This soup has the functions of tonifying kidney, nourishing yin and clearing away heat. It is suitable for treating cough and asthma caused by kidney yin deficiency.

Pie-food phase grams:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Making materials of casserole ginseng chicken soup:

Ingredients: hen1250g

Accessories: 3 grams of ginseng.

Seasoning: green onion 10g, ginger 8g, yellow wine 5g, salt 3g, monosodium glutamate 2g and lard 20g (refined).

Teach you how to cook ginseng chicken in casserole, and how to cook ginseng chicken in casserole is delicious

Wash ginseng and cut it into thin slices. Slaughter hens, remove hair piles, remove internal organs, chop off chicken feet, soak them in boiling water, take them out, wash them and drain them. Heat lard in an iron pan, add onion (cut into pieces) and ginger (cut into large pieces), stir-fry until fragrant, add cooking wine, add milk soup, refined salt and monosodium glutamate, cook the soup several times, pick out onion and ginger, pour them into a casserole, then put hen and ginseng into the casserole together, and stew them with slow fire until the chicken is cooked. Skim off the oil slick.

Usage: Serve as a dish or snack.

Tips-Health Tips:

Efficacy: Warming the middle energizer, replenishing qi and replenishing essence. Use it to treat fatigue, deficiency of qi and blood, impotence, insomnia, forgetfulness, fright, anorexia, diarrhea and frequent urination.

Jianpi medicated diet

Pie-food phase grams:

Ginseng: Ginseng should not be eaten with tea. It is against fenugreek and is afraid of dung, saponin, brine, black beans and animal purple.

Raw materials for making venison from secret crock;

Ingredients: 350g venison.

Accessories: longan 10g, yam (dry) 5g, lotus seed 5g, jujube (dry) 15g and wolfberry fruit 3g.

Seasoning: salt 3g, monosodium glutamate 2g, cooking wine 5g, sugar 5g.

Teach you how to make secret earthenware venison, and how to make secret earthenware venison is delicious.

1. Cut the venison into small pieces, wash the blood with clear water and blanch it.

2. The longan is peeled for meat, and the lotus seeds swell.

3. Put venison, longan, yam, lotus seeds, red dates and medlar in a stew, add broth, simmer for 2 hours, and add seasoning.

Tips for making venison with secret crock;

Venison should be fresh and not frozen, and simmered in a casserole.

Tips-Health Tips:

This stew has the functions of invigorating spleen and qi, nourishing yin and nourishing blood. It is suitable for sallow complexion, weakness of limbs, loss of appetite and dizziness caused by deficiency of both qi and blood.

Pie-food phase grams:

Chinese yam (dry): Chinese yam, Euphorbia, should not be taken with alkaline drugs.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Materials for making oxtail in casserole:

Ingredients: oxtail1000g

Accessories: chicken 300g, scallop10g, Jinhua ham 30g.

Seasoning: pepper 2g, onion 10g, ginger 10g, yellow wine 10g, salt 5g, monosodium glutamate 3g and lard 20g (refined).

Teach you how to make casserole oxtail. How to make the oxtail in casserole delicious? Burn the oxtail, brush it clean and chop it. Slice the ham. Wash the braised scallops. Cook the hen in a boiling water pot, and take out the washed blood foam. Heat lard in an iron pan, add appropriate amount of pepper, onion (cut into large pieces) and ginger (cut into large pieces) and stir-fry until fragrant. Put the oxtail into the pot, stir-fry the bleeding water with high fire, and continue to stir-fry the cooking wine. After the oxtail is cut off, take it out, wash it and drain it. Put the chicken soup in a casserole, add appropriate amount of onion, ginger, cooking wine and refined salt, put the oxtail, ham slices, scallops and hen chicken together in the casserole, and simmer for about 4 hours until the oxtail is cooked. Pick out onions, ginger and chicken, and add monosodium glutamate as appropriate.

Usage: Serve as a dish or snack. Tips for making oxtail in casserole;

This product needs chicken soup about 1500g.

Tips-Health Tips:

Tonifying kidney and strengthening yang, warming waist and strengthening bones. Can be used for treating kidney-yang deficiency, impotence, premature ejaculation, and lumbago. Especially suitable for the elderly, the weak and the sick.

Nourishing kidney medicinal diet

Materials for making wild chicken soup:

Ingredients: pheasant 1250g

Accessories: Chinese wolfberry 5g, coriander 5g, millet 150g.

Seasoning: salt 6g, cooking wine 10g, monosodium glutamate 2g, pepper 10g, onion juice 15g, ginger juice 15g and sesame oil 5g.

Teach you how to cook wild chicken soup, and how to cook wild chicken soup is delicious.

1. Slaughter pheasant, unhairing, eviscerating, washing, blanching and removing blood foam;

2. Wash and soak Lycium barbarum;

3. Take the casserole, add the pheasant, add the clear soup, and boil it over high fire;

4. Stew the chicken with slow fire and remove the bones;

5. Tear the chicken into shreds and put it in a casserole;

6. Wash the millet, put it in a casserole and cook it with shredded pheasant;

7. At the same time, add salt, cooking wine, pepper, onion, ginger juice, and simmer millet;

8. Add monosodium glutamate and medlar, and leave the casserole out of the fire;

9. drizzle with sesame oil and put it on the coriander leaves to eat.

Tips for cooking wild chicken soup:

This product needs about 2500 grams of clear soup. If there is no clear soup, you can use water instead.

Tips-Health Tips:

1. The soup is delicious, fragrant and nutritious;

2. Warming the middle energizer, invigorating qi, harmonizing the stomach, promoting digestion and tonifying deficiency.

Pie-food phase grams:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.

Jimmy: Hanako Herbs: Eat more and send air conditioners. Don't eat with Sichuan aconite.

Ingredients for stewed black-bone chicken with cordyceps and ginseng;

Ingredients: 900g black-bone chicken.

Accessories: Cordyceps sinensis 5g, ginseng 10g.

Seasoning: salt 5g, monosodium glutamate 2g, cooking wine 10g, onion 15g, ginger 5g.

Teach you how to cook black-bone chicken stewed with cordyceps and ginseng, and how to cook black-bone chicken stewed with cordyceps and ginseng is delicious.

1. Black-bone chicken is slaughtered, depilated and washed.

2. Viscerate the black-bone chicken, blanch it and remove blood stains. Cordyceps sinensis is soaked in warm water.

3. Take a casserole, add black-bone chicken, ginseng, Cordyceps sinensis, and Cordyceps sinensis juice, add cooking wine, onion, ginger, and broth, boil over high fire, simmer for 2 hours, and add refined salt and monosodium glutamate to taste.

Tips-Health Tips:

This soup has the functions of invigorating qi, nourishing lung, tonifying kidney and relieving asthma. It is suitable for treating cough, asthma, physical weakness and chills caused by lung and kidney qi deficiency.

Pie-food phase grams:

Ginseng: Ginseng should not be eaten with tea. It is against fenugreek and is afraid of dung, saponin, brine, black beans and animal purple.

There are many others that I won't list one by one.