Yam, wolfberry and crucian carp soup
Ingredients: yam, ginger onion, crucian carp, salt, white wine, pepper, medlar. Practice: Wash the crucian carp after scaling and viscera removal, and put some salt on both sides of the fish. Put some oil in the pot to fry the crucian carp for a while, prepare another pot to boil with water, and put down the fried crucian carp and ginger onion. At this time, I am going to add white wine, and then peel and cut the yam and pour it into the fire to boil. Soak Lycium barbarum in clear water for later use. After boiling for 20 minutes, the crucian carp soup is almost ready, seasoned with salt and pepper, and finally put the medlar down. Efficacy: Carassius auratus can nourish and moisten dryness, which is very suitable for autumn nourishing. Yam and medlar are very good medicinal materials for nourishing yin and yang, which are very good for the body.
Old duck and bamboo shoot soup
Ingredients: old duck, ham, dried bamboo shoots, Shaoxing wine, salt, ginger and white pepper. Practice: soak the dried bamboo shoots in water, peel the ginger and pat it open, wash the old duck to remove the bloody smell, and wash the ham and shred it for later use. Put all the washed old duck, dried bamboo shoots, ham, ginger and other ingredients into the pot, add some Shaoxing wine, boil over high fire and stew for about seven hours. It's almost time to season with salt and white pepper.
Papaya and peanut sparerib soup
Ingredients: papaya, peanuts, ribs, salt. Practice: Peel and core papaya, then wash and cut into coarse slices, wash peanuts, wash ribs to remove fishy smell and cut into slices for later use. It is best to add some salt and stir it to taste. Prepare a pot, wash it, put all the ingredients in it and add water. After boiling, simmer until the peanuts are cooked and soft, and then take out the pot ~
Ginkgo old duck soup
Ingredients: old duck, ginkgo, white radish, medlar, figs, red dates, rock sugar, salt and ginger. Practice: Wash the old duck and cut it into pieces, prepare a pot of boiling water and add ginger slices, then put the old duck pieces down. Remove the shell and clothes of ginkgo, wash and peel radish, prepare a clean pot, pour duck pieces into it and add water, boil figs, red dates, ginger slices and rock sugar with strong fire to remove foam on the surface, then put ginkgo and radish together in the boiled duck soup and cook for one hour with medium fire, and then add salt to taste. Lycium barbarum is put at the end. Efficacy: Duck meat is cold, very suitable for wet autumn, and it also has the effect of diuresis and dampness.
Potato cartilage stew
Ingredients: potatoes, pig cartilage, mushrooms, monosodium glutamate, soy sauce. Practice: soak mushrooms in water for about 6 hours and then wash them; Wash and peel potatoes; Wash pig cartilage with boiling water and absorb water; Put pork cartilage, potatoes and mushrooms in a saucepan and stew for about 3 hours.
Assorted stew
Ingredients: ribs, white carrots, mushrooms, Chinese cabbage, bamboo shoots, Flammulina velutipes, quail eggs, red dates, garlic and salt. Practice: soak the mushrooms in cold water for about 6 hours, wash the ribs with boiling water and dip them in water; Cleaning radish, Flammulina velutipes, Chinese cabbage and bamboo shoots, cutting radish into pieces, cutting Flammulina velutipes into sections, peeling Chinese cabbage and cutting bamboo shoots into thick slices; Put all the ingredients in a ceramic saucepan, then add some salt and stew for about 3 hours.