Cuisine and efficacy: children's recipes for invigorating qi and blood, tonifying deficiency and strengthening body, invigorating spleen and appetizing, and nourishing brain and improving intelligence.
Technology: boiling
Preparation materials of mushroom frog pot:
Ingredients: 300g frog, 50g mushroom and 20g ham.
Seasoning: 5g of ginger, 5g of ginger juice, 3g of white wine and 2g of salt.
The practice of rolling chicken soup with mushrooms;
1. After the frog is slaughtered, it is peeled, toed, washed and marinated for ten minutes.
2. Soak the mushrooms in water for about an hour, cut off the mushroom feet and drain the water.
3. Boil five cups or an appropriate amount of water in a pot. Because ham is salty, try it first, then add salt. Put the soup residue on the plate, put it in the soup bowl, drink soup and eat meat.
Tofu and crab pot
Exercise:
1. Wash the crab, remove the crab cover, cut it into 4 pieces, dip flour in the incision, and fry it in the oil pan;
2. Pour a small amount of water into the casserole, add crab, tofu, onion, ginger and cooking wine, and simmer for half an hour after the fire is boiled;
3. Finally, add salt and a little sugar.
Cold melon and crab pot
Ingredients: 1 piece of cold melon (bitter gourd) weighs about 6 Liang (about 240 grams), 1 catty of crab (about 640 grams), 1 two ginger onions (about 40 grams), 2 teaspoons of garlic, 1/2 tablespoons of lobster sauce, 6544 pieces.
Ingredients: seasoning: oyster sauce 1 tbsp, garlic 1 tbsp, water 3 tbsp. Sauce ingredients: 1/2 teaspoons of salt and sugar, 1 teaspoon of cornflour, 2 tablespoons of water.
How to do it:
1. Wash the wax gourd, remove the pulp, cut it into thick slices, rub it with coarse salt, and blanch it with boiling water (if you want the wax gourd to be sweeter, don't blanch it); Wash and drain the lobster sauce.
2. Wash, chop and drain crabs.
3. Heat half a cup of oil, saute ginger slices and some onion segments, add crab slices, pour wine on them, and stir-fry until 80% done.
4. Heat 2 tbsps of oil, saute garlic, lobster sauce and chopped red pepper, add seasoning, cover the pot and cook for 5 minutes, then add crab pieces, and then add the remaining scallion and sauce. Boil it and you can serve it.
Note: The bitter taste of cold melon can be rubbed off with salt, and the unique bittersweet taste of bitter gourd remains. At the same time, it can make the dried melon meat soft, easily absorb meat or ingredients, and taste more delicious.
Roasted mutton and crab pot with eggs.
Ingredients: shredded onion, shredded pepper, shredded fried taro, 1 mutton crab, 3 eggs, scallion, garlic seeds and oil.
Production: First, cut the lamb and crab for later use. Then, beat the eggs into a bowl for later use. Then, cook the sand nest until the oil drops, onions and garlic burst. Then, put the lamb and crab in the sand nest. When the meat is cooked again, put the eggs down, cover the sand nest and simmer for 6 minutes. Then, add shredded taro and shredded pepper, and turn off the heat.
Features: One way to eat seafood, one of the 20 ways to eat seafood, is to drink delicious side dishes.
The pond fish is tender, delicious, less prickly and easy to digest; Suitable for soup, baking or steaming, simple to make and affordable.
Pond catfish, also known as bearded catfish, is rich in nutrients such as protein and minerals, and has the effects of invigorating the middle energizer, nourishing yin, stimulating appetite, and promoting lactation and diuresis. It is especially suitable for the weak and malnourished, and it is also a good product for postpartum dietotherapy and nourishing for women.
Materials:
Pond fish, garlic (sliced), ginger (chopped), lobster sauce, chicken essence, soy sauce and peanut oil.
Exercise:
1. After the abdomen of pond fish is cut open and cleaned, cut into pieces for later use.
2. fry the pond fish in the oil pan until golden brown. Take it out for later use.
3. Stir-fry garlic, ginger and lobster sauce in oil, then add chicken essence and soy sauce.
4. Pour the fried pond fish into the pot, turn it over, cover the pot, and simmer for about 4 minutes.
The pond fish is tender, delicious, less prickly and easy to digest; Suitable for soup, baking or steaming, simple to make and affordable.
Pond catfish, also known as bearded catfish, is rich in nutrients such as protein and minerals, and has the effects of invigorating the middle energizer, nourishing yin and appetizing, and promoting lactation and diuresis. It is especially suitable for the weak and malnourished, and it is also a good product for postpartum dietotherapy and nourishing for women.
Materials:
Pond fish, garlic (sliced), ginger (chopped), lobster sauce, chicken essence, soy sauce and peanut oil.
Exercise:
1. After the abdomen of pond fish is cut open and cleaned, cut into pieces for later use.
2. fry the pond fish in the oil pan until golden brown. Take it out for later use.
3. Stir-fry garlic, ginger and lobster sauce in oil, then add chicken essence and soy sauce.
4. Pour the fried pond fish into the pot, turn it over, cover the pot, and simmer for about 4 minutes.
Mushroom and crab pot with garlic
Main ingredients:
500 grams of pond lice, 200 grams of well-developed mushrooms, 100 grams of diced barbecue, 30 grams of persimmon pepper and 50 grams of only child garlic are fried until golden brown.
Seasoning:
Douchi 10g, onion 10g, soy sauce 3g, starch 3g, pepper 2g, white wine 2g, sugar 5g and sesame oil 10g.
manufacturing method
1. Wash the pond lice, remove the intestines and soak them in hot water for a while. Take out, scrape off the white lines, wash, cut into fish pieces, add soy sauce, starch, pepper and wine, mix well and drain for later use.
2. Chop the Jamlom white garlic, wash the lobster sauce, shred the red bell pepper and put it into the mushroom.
3. Heat the casserole, stir-fry the garlic with 1 tbsp oil, add the lobster sauce, roast the meat and stir-fry the northern mushroom, remove the oil, put the pond lice back into the wok, add the soy sauce, sugar, water and sesame oil to the northern mushroom, heat the casserole, and add the garlic, shredded red pepper and minced onion that are only on the surface.
Eupolyphaga Seu Steleophaga is rich in nutrients such as protein and minerals, and has the effects of invigorating the middle energizer, invigorating qi, nourishing yin, stimulating appetite, and promoting lactation and diuresis.
How simple! The method is as follows:
Materials: 3 bullfrogs (about 600g), prawns 150g, chicken feet 150g, potatoes 200g, wax gourd 200g and thousand knots 200g.
Seasoning: homemade seasoning 1 serving, 3 grams of refined salt, 2 grams of monosodium glutamate, 8 grams of raw flour, 50 grams of Shaoxing wine, 0/50 grams of salad oil 10 gram of coriander, 50 grams of Pixian bean paste and 30 grams of garlic seeds.
Output: 1. Cutting bullfrog into pieces and pickling with refined salt, monosodium glutamate and raw powder; Open the prawn back and go to the sand line; Cut off the tips of chicken feet; Cut potatoes and wax gourd into thick slices respectively. 2. Blanch prawns, chicken feet and thousand knots respectively; Heat salad oil to 50%, stir-fry Pixian bean paste and garlic seeds until red, add prawns, chicken feet and thousand knots, stir-fry for 1 min, cook Shao wine, add potato chips, wax gourd slices and self-made seasoning 1 serving, marinate bullfrogs with high fire, change to low fire for 30 minutes, and take out.
Features: fragrant and delicious, bullfrog fresh and tender, spicy and refreshing.
Production key: the bullfrog must be sized in advance and put into the pot after cooking, otherwise the taste of the bullfrog meat is not fresh enough.
Self-made seasoning formula
6 grams of seafood seasoning, 6 grams of meat seasoning, 3 grams of I+G seasoning 12, refined salt, 8 grams of Xu Jianzhong 13 sweet lobster seasoning, 30 grams of hot pot bottom material, 2 grams of Wang Shouyi spicy fresh food, 5 grams of fragrant bone powder, 2,000 grams of soup, 20 grams of Jiang Mo, 20 grams of onion segments and 30 grams of pickled peppers. Note: The above is the consumption of cooking a dish.
Pork soup with green carrots.
Ingredients: 1 catty of green radish (about 640g), 4 ounces of carrot (about160g), 4 candied dates, 12 ounces of lean pork leg (about 400g), a small piece of dried tangerine peel and proper amount of water.
Practice: (1) peeled radish and cut corners; Wash the original pork block; Soak the dried tangerine peel and wash it.
(2) Put clean water and dried tangerine peel into a straight casserole, boil it with strong fire, add all the raw materials, and then boil it with slow fire for about three hours.
Note: (1) When buying soup and radish, it is best to be thick and heavy, with a round top and a sharp bottom.
(2) This soup has dietotherapy effects on lung dryness, dry throat and dry eyes.
Mushroom broth
Ingredients: three ounces of mushrooms, three glasses of water, one and a half grains of chicken essence, one tablespoon of wine and one teaspoon of cooking oil.
Practice: (1) Wash the mushrooms, put them in a big bowl and soak them in water, then cut off the stems and preserve them in water.
(2) Put water and mushrooms in the pot, add chicken essence, edible oil and mushrooms (with stems) to boil, then simmer for about half an hour, leave the fire slightly warm, pour in wine, and cover for a while.
Note: if you use Japanese mushrooms, the soup tastes fresher.
Li Ya nanbeixing lean broth
Ingredients: three fresh duckbill pears, twelve ounces of lean meat (about 400g), one or two apricots (about 40g), peanut oil, a little salt and twelve bowls of clear water.
Practice: (1) Wash the pears, peel and remove the heart; Wash apricots and lean meat for use.
(2) Bring the water to a boil, add pork, pears and almonds, bring it to a boil with strong fire, and cook for about two hours with medium fire or even slow fire.
Note: this soup can be seasoned with oil and salt, or it can be drunk lightly to refresh and moisten the throat.
Siraitia grosvenorii lean broth
Ingredients: a quarter of Siraitia grosvenorii, eight liang of lean pork legs (about 320g), a small piece of dried tangerine peel, and ten bowls of clear water.
Practice: (1) soak the dried tangerine peel and wash the raw pork.
(2) Put clear water, Siraitia grosvenorii and dried tangerine peel into a straight casserole, boil it with high fire, then add pork, and simmer it with low fire for about two hours.
Note: (1) When buying Siraitia grosvenorii, it is best to buy dark brown, shiny and silent when shaking.
(2) This soup is suitable for asthma patients, because Siraitia grosvenorii has the functions of relieving fever, relieving cough and resolving phlegm, promoting gastrointestinal function and inhibiting asthma.
Winter vegetable meat pie soup
Ingredients: six liang of lean meat (about 240 grams), two liang of bean sprouts (about 80 grams), one liang of winter vegetables (about 40 grams), eight bowls of clear soup, one egg and half liang of fried rice noodles (about 20 grams).
Seasoning: one teaspoon of wine, half teaspoon of ginger juice, a little salt and pepper.
Practice: (1) Cut the lean meat into pieces, put the eggs and seasonings into a bowl, add half a cup of fried rice noodles and clear soup, mix well and marinate for a while until the soup is completely absorbed into a big meat pie.
(2) Put the rooted bean sprouts and winter vegetables into a deep flat bowl, add the remaining clear soup, spread the meat pie on it, and steam it in a steamer.
Note: (1) You can cut winter vegetables into shreds or thin strips before making soup.
(2) Try the taste before adding salt, because all the dishes in winter are salty.
Potato ribs soup
Ingredients: twelve pieces of fresh steak (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.
Practice: (1) Wash the original ribs, peel and wash the potatoes; Peel the tomatoes and cut them into four parts.
(2) Boil clear water in a straight casserole, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes, and roll a few times.
Note: (1) The tomatoes will be peeled easily if they are scalded with boiling water and soaked in cold water for a while.
(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.
Chestnut lean pork ribs soup
Ingredients: twelve ounces of fresh chestnut meat (about 400g), four ounces of fresh lean meat (about160g), eight ounces of steak (about 320g), one and a half tablespoons of light soy sauce and twelve bowls of clear water.
Practice: (1) Wash chestnuts, remove clothes, wash lean meat, wash original ribs and peel potatoes; Peel the tomatoes and cut them into four parts.
(2) Boil water in a straight casserole, add meat and chestnuts, cook for about half an hour with strong fire, and then stew for about an hour with low fire.
(3) Take out lean meat and steak, cut them into pieces, pour them back into the soup, season them with salt, and serve them in a bowl.
Note: (1) Flat chestnuts are soft and sweet.
(2) Buy the shelled chestnuts home, boil them in boiling water for five minutes, turn off the fire for a while, and it's easy to peel them out. It is not easy to peel after cooling.
Salted soup of bamboo shoots
Ingredients: pork belly (about 240 grams), cooked salt and lean meat (about 160 grams), cooked bamboo shoots (about 320 grams), two slices of ginger, two onions, stir-fry (about 20 grams), one tablespoon of Shaoxing wine, six bowls of clear water and two bowls of bacon soup.
Practice: (1) Slice pork belly and bacon into rectangular slices respectively.
(2) cutting onions, vegetables, bamboo shoots and rolling blades.
(3) Put the pork belly into the pot, add water, ginger, onion and wine, cover it, boil it with high fire, and skim off the floating foam. Simmer for half an hour, add bacon soup, bacon slices and bamboo shoots, cook for 15 minutes, stir-fry vegetables and push them evenly from the fire.
Note: If you don't like it too salty, change the bacon soup into clear soup and add some light soy sauce.
Egg roll cabbage minced meat soup
Ingredients: 42 pieces of minced pork leg (about160g), 22 pieces of salted pork (about 80g), 0/4 pieces of Chinese cabbage/kloc-0 (about 560g), one egg and 42 pieces of soup.
Seasoning: 1 teaspoon of sesame oil ginger juice, half a tablespoon of wine, a little salt and pepper, and 2 teaspoons of chestnut powder.
B A little salt and pepper, and a tablespoon of wine.
Practice: (1) Put pork in a bowl, add A and mix well to make meat stuffing.
(2) Break the eggs, mix with salt, spread them into thin egg skins, sprinkle a little dried chestnut powder on them, put meat in the middle, roll them into egg rolls, put them in a steamer, and steam for about eight minutes on medium heat.
(3) blanching the cabbage in boiling salt water and taking it out; Boil the bacon and take it out.
(4) Take the egg roll and cut it into sections of 1cm; Cut Chinese cabbage and bacon into 5 cm long pieces and season with Tonga B.
(5) Drain the egg roll into the bottom of the buckle bowl, arrange the pork slices at the edge of the bowl, put the cabbage in the middle, pour the soup until it is 80% full, steam it in a steamer for about 15 minutes, pour out the soup, pour the vegetables upside down into the soup bowl, and then pour the original soup.
Note: If the egg skin is not broken, you can add a little chestnut rice flour to the egg liquid and then beat the skin evenly.
Melon pork chop soup
Ingredients: white honeydew melon 2.5 kg (about 1.5 kg), apricot 22 Liang (about 80 g), lean pork 12 Liang (about 480 g), and appropriate amount of water.
Practice: (1) Cut the honeydew melon into several pieces and remove the pulp.
(2) Put clear water, pork and apricots into a pot to boil, add honeydew melon and simmer for about three hours.
Note: (1) You can buy half-cooked honeydew melon for soup.
(2) This soup has the function of moistening lung.
Cabbage and pig pancreas soup
Ingredients: 600 grams of watercress, three pig pancreas, 200 grams of lean meat, 40 grams of apricot, four candied dates, two fresh duck gizzards, one teaspoon of salt and fourteen bowls of clear water.
Practice: (1) First, remove the yellow leaves of watercress one by one and wash them; Pig pancreas is slightly scalded, scraped and washed.
(2) removing the core of the candied dates; Wash the north and south apricots; Cut open the duck gizzard, remove the yellow clothes, clean it with salt and oil, and wash it.
(3) Boil clear water in a straight casserole and put all the materials down; After simmering for three hours.
Note: this soup can relieve boredom, remove heart fire, strengthen lung and eliminate phlegm, which is beneficial to patients with respiratory diseases.
Gold, silver, cabbage, almond and pork lung soup
Ingredients: one pig lung, one hundred and sixty grams of pork, six hundred grams of Chinese cabbage, forty to eighty grams of dried Chinese cabbage, forty grams of apricots, six candied dates, a small piece of dried tangerine peel and sixteen bowls of clear water.
Practice: (1) Wash and soak dried tangerine peel; Peel jujube, soak Chinese cabbage, soften, and wash; Rinse the pig lungs with water, cut them into large pieces, put them in a red iron pot (oil-free) and burst open, then wash them and drain them.
(2) Put almonds, dried Chinese cabbage, candied dates, dried tangerine peel and clear water into a straight casserole, boil with strong fire, add pig lungs and Chinese cabbage, and simmer for three hours with low fire.
Note: When cleaning the pig lungs, put the throat connected with the pig lungs on the faucet, pat the pig lungs while pouring water, rub them hard, pour out the sewage in the lungs, rub them a few times, and finally cut the lung membrane, clean it inside and outside, cut into pieces, and put it into a pot to explode before making soup.
Tofu, ginkgo and pork tripe soup.
Ingredients: pork belly, lean meat160g, yuba 80g, ginkgo 80g, half bowl of raw and cooked coix seed, four pieces of horse tellurium meat, a little salt and a proper amount of water.
Practice: (1) First, remove the fat from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Do it again, wash it, roll it in boiling water for a while, take it out and wash it again.
(2) breaking yuba, removing the core of Ginkgo biloba and slicing horseshoe.
(3) Boil the water in a straight casserole until it is about 80% full, put the pork belly in the pot and cook for about an hour, add other ingredients and cook for another hour, take out the pork belly slices and put them in a plate together with other ingredients.
Note: (1) Soup can be dipped in soy sauce.
(2) Yuba is a flat round stick-shaped bamboo made of bean curd skin, which is often used in vegetarian food.
Bean sprouts and pig blood soup
Ingredients: 480 grams of bean sprouts, 480 grams of cooked pig blood, four slices of ginger, one teaspoon of peanut oil and one and a half teaspoons of salt.
Practice: (1) Wash bean sprouts, remove roots and cut into sections; Wash pig blood with clear water.
(2) Heat the wok, add peanut oil, stir-fry ginger slices, stir-fry bean sprouts, inject clean water and cook for about 30 minutes; Add pig blood, boil and season with salt.
Note: (1) This soup is suitable for the elderly, women and developing children.
(2) Some people do not need oil first, stir-fry bean sprouts a little, remove the beany smell and make soup.
Salted beef soup
Ingredients: about 300 grams of beef brisket, about 80 grams of sauerkraut, one carrot, four potatoes, one onion, one slice of ginger, two cloves of garlic and two spoonfuls of wine.
Practice: (1) Wash bean sprouts, remove roots and cut into sections; Wash pig blood with clear water.
(2) Heat the wok, add peanut oil, stir-fry ginger slices, stir-fry bean sprouts, inject clean water and cook for about 30 minutes; Add pig blood, boil and season with salt.
Note: (1) This soup is suitable for the elderly, women and developing children.
(2) Some people do not need oil first, stir-fry bean sprouts a little, remove the beany smell and make soup.
Peanut beef soup (five to six portions)
Ingredients: 600g of beef tendon, 0/60g of peanut kernel/kloc-,a small jar of weak milk, a small piece of dried tangerine peel, two pieces of ginger, twelve red dates, half a teaspoon of salt and fourteen bowls of clear water.
Practice: (1) soak tangerine peel and scrape off the inner layer; Remove the core from the red dates and wash them.
(2) Boil the red dates, peanuts, dried tangerine peel and clear water in a straight casserole. After the beef is boiled, simmer for three hours. When the beef is soft enough, pour in light milk and season with salt.
Note: (1) This soup nourishes blood and nourishes skin. It is best to cook peanuts with clothes.
(2) Beef tendon is the lean meat on the front leg of cattle, which is smooth and tender. Besides soup, it can also be fried, simmered and steamed.
Huaiqi beef soup
Ingredients: 480 grams of beef tendon, 8 slices of yam, 4 tablespoons of Lycium barbarum, 40 grams of longan, half a bowl of Euryale ferox, 2 slices of ginger, half a teaspoon of salt and appropriate amount of water.
Practice: (1) Bring boiling water to a high fire, add ginger slices and washed beef, boil and simmer for one hour.
(2) Add other materials, simmer until beef and other materials are cooked, and season with salt.
Note: (1) After beef is washed, it should be blanched in boiling water for five minutes before it can be used for soup.
(2) Lycium barbarum should be selected with large grain, dry body, firmness, thick meat and moist color; Round meat is dried longan meat, also called yuan meat. It is advisable to choose a piece with thick meat and no insects.
Jinbao oxtail soup
Ingredients: a large strip of fresh oxtail, beef broccoli160g, carrots, tomatoes and potatoes 400g, ginger and string beans 40g, 2 teaspoons of sugar and proper amount of water.
Practice: (1) Chop the oxtail, wash it with clear water and put it in a boiling water pot; Mash the ginger and put it in the pot.
(2) Dice carrots and potatoes, shred tomatoes, shred broccoli and wash green beans; Beef puree, evenly seasoned.
(3) Boil oxtails for about two and a half hours, and carrots for half an hour; Add potatoes and tomatoes, season the potatoes when they are soft, add broccoli (cabbage) and beef, and bring to a boil. Add green beans and roll them up.
Note: (1) The oxtail should be peeled and cooked in soup, which is more delicious and nutritious.
(2) If the broccoli is fried first and then the soup is cooked, the flavor of the soup can be increased.
Mutton Soup
Ingredients: 600 grams of mutton, three winter bamboo shoots, three red onions, two ginger, eight bowls of water, one teaspoon of salt and one tablespoon of wine.
Practice: (1) Cut the mutton into pieces; Remove clothes from winter bamboo shoots and cut corners; Wash the onion, knot it, and break the ginger.
(2) The mutton is soaked in boiling water, and the mutton is taken out and drained.
(3) Boil clear water in a straight casserole, add materials and wine, cover the pot, and simmer for about 15 minutes; Change to medium heat and cook for about 30 minutes, then simmer until mutton and bamboo shoots are tender, add salt to taste, and pick out ginger and onion to drink.
Note: If mutton smells, you can cut a small white radish into water and cook it with the whole mutton 15 minutes. Take out the mutton and cut it into pieces to make soup.
Ham chicken soup
Ingredients: a large piece of chicken breast, 80 grams of Jinhua ham, one egg, salt, pepper and sesame oil, and six bowls of clear water.
Practice: (1) Wash the chicken breast, steam it, shred it, mince it and put it in a bowl; Sliced ham
(2) Put the cut chicken and ham into a casserole, add clear water and simmer for about 30 minutes; Add eggs and mash them into egg blossoms. Season with salt.
Note: (1) You can go to the supermarket to buy frozen chicken breast, preferably milky yellow or reddish.
(2) People who like to eat coriander (coriander) and onion can eat together after the soup is cooked, so that the soup is more delicious.
Yuzhu peanut chicken liver soup
Ingredients: four pairs of fresh chicken liver, 80g of yuba, peanut kernel 160g, two pieces of chicken essence, one teaspoon of sesame oil, appropriate amount of pepper and eight bowls of clear water.
Seasoning: light soy sauce 1 teaspoon, half teaspoon of corn flour, a little shredded ginger and a little rose wine.
Practice: (1) Wash chicken liver, remove tendons, cut into small pieces, add seasoning, mix well and marinate for a while.
(2) Wash peanuts, wipe yuba with a wet towel and shred.
(3) Boil clean water, add peanuts and yuba, boil over high fire, cook until peanuts and yuba are cooked, add chicken liver, stir quickly, take out, and season with salt and pepper.
Note: You can cook peanuts before adding yuba, because yuba is easy to cook, and adding it will make the soup milky white.
Dongguazhengan decoction
Ingredients: two pairs of fresh chicken offal, 80 grams of pork liver, 480 grams of wax gourd, three slices of ginger, eight bowls of clear water and three spoonfuls of peanut oil.
Seasoning: half a tablespoon of wine and light soy sauce, one teaspoon of corn flour and peanut oil.
Practice: (1) Wash chicken intestines into sections, rub them with salt, wash them, disinfect and deodorize them several times, and cut them into sections; Boned chicken liver and cut into small pieces; Cut the chicken gizzard to remove the yellow stomach membrane, and clean the chicken gizzard in the same way as chicken intestines; Put it all in a bowl, mix well with seasoning, marinate slightly, add ginger and mix well.
(2) cleaning pig liver; Wash the wax gourd and cut it into 1cm pieces.
(3) heating the casserole, putting oil to boil, adding salt, pouring wax gourd and clear water for about half an hour; Add chicken offal and pork liver, and stir quickly with chopsticks until it is rolled up and the materials are cooked.
Note: After the chicken offal is washed with salt, it can also be marinated with salt and shredded onion for 30 minutes before washing. Put it in a hot pot and stir-fry with Chili and soy sauce. The soup has no smell.
Cucumber old duck soup
Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.
Practice: (1) peeled and washed old cucumber, cut longitudinally, remove capsules and seeds, and cut into long sections.
(2) Old duck? Wash, peel and gut, and fry in a hot oil pan until brown.
(3) Boil the water, add the wax gourd, the old duck and the red dates, boil over high fire, change to medium fire for three hours, and season with salt.
Note: (1) This soup is fresh and sweet, which can eliminate stagnation.
(2) Duck meat can be picked out and dipped in raw food.
(3) cut off the head and tail of cucumber to make it bitter; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.
Duck gizzard soup with shredded radish.
Ingredients: 900g raked radish, four fresh duck gizzards, two preserved duck gizzards, 320g sparerib head, one piece of dried tangerine peel, two pieces of ginger and thirteen bowls of clear water.
Practice: (1) peeled radish and cut rough corners; Wash the fresh duck gizzards with yellow clothes and clean the ribs.
(2) Soak the preserved duck gizzards in warm water, and draw several deep marks on the surface with a knife; Wash the dried tangerine peel and remove the inner layer.
(3) Add water to the straight casserole, add other materials except radish, boil, add radish and cook for another three hours.
Note: Rake-toothed radish is a high-quality radish, which is thinner and longer than ordinary white radish. If not, you can also use ordinary white radish instead.
Pigeon soup
Ingredients: a bag of Qingbuliang soup, two young pigeons, lean meat120g, salt, soy sauce and water.
Practice: (1) Rinse the ingredients with clean water and drain the water.
(2) squab? Wash, rinse with water; Clean the original lean meat.
(3) Boil water in a straight casserole, add squab, cool lean meat, cook for three hours, add salt and light soy sauce to taste.
Note: Qingbuliang is mostly ready-made and consists of the following materials: raw and cooked Coix seed, Hu Aishan San Qian, lotus seed, lily, Polygonatum odoratum and Euryale ferox; Has the effects of eliminating dampness, stimulating appetite, resolving phlegm and strengthening lung.
Cucumber salted egg soup
Ingredients: three tender melons, two raw salted eggs, a quarter teaspoon of salt, one and a half tablespoons of peanut oil and eight bowls of clear water.
Practice: (1) Scrape the surface of the zucchini, leave it green, wash it and cut it into cubes.
(2) Heat the casserole, stir-fry the zucchini with oil and salt, and pour the water into the casserole for about half an hour.
(3) Add the salted eggs into the soup and cook for another fifteen minutes.
Note: this soup with mussels (small dried mussels) is more delicious when cooked with lean meat.
Dangshen sweet chicken soup
Ingredients: 600 grams of frog, 0/60 grams of lean meat, 40 grams of codonopsis pilosula, half a teaspoon of salt, and 0/2 bowl of clear water.
Practice: (1) Frog? Good cleanliness; Wash codonopsis pilosula and lean meat
(2) Boil the water in a straight casserole, add the frog, lean meat and codonopsis pilosula, boil it with high fire, then cook it in medium fire for about two hours, and season with salt.
Note: This soup is most suitable for drinking in autumn. It can invigorate qi and spleen, promote diuresis and reduce swelling. It is suitable for all ages in Xian Yi. But it is not suitable for those with exogenous fever.
Wild pueraria and vegetable sashimi soup
Ingredients: 600 grams of pueraria lobata, a large strip of raw fish, four to five pieces of pig bones, half of Siraitia grosvenorii, a little salt and a proper amount of water.
Practice: (1) Wash Radix Puerariae; Raw fish? Ok, scale and internal organs, wash; Pig bone cleaning
(2) Boil more water, add all the ingredients, boil with high fire, skim the floating foam, simmer for three hours with low fire, and add salt to taste.
Note: (1) Pueraria lobata has the effects of clearing dryness, purging fire and relieving vexation.
(2) Some people eat raw fish without bile, which is considered to be more nutritious, but the dirty things eaten by raw fish accumulate in the stomach, and it is safer to remove the fish bile before cooking soup.
Watercress sashimi soup
Ingredients: 900 grams of watercress, a large strip of raw fish, 320 grams of lean pork, a small piece of dried tangerine peel, water 13 bowl, 2 slices of ginger and half a teaspoon of salt.
Practice: (1) Pick the watercress and wash it; Soak pericarpium Citri Tangerinae; Raw fish? Viscerate, scale, wash and fry until yellow.
(2) Boil clean water and dried tangerine peel, add raw fish, lean meat and watercress, cook for about two hours, and season with salt.
Note: This is a good soup for clearing away heat and toxic materials and promoting granulation and healing. However, there are many fishbones, which can be used to make soup for raw fish, or they can be cleaned before drinking.
Ge Fen shad soup
Ingredients: 900g of Pueraria lobata, two fresh shad, 60g of lean pork/kloc-0, 60g of red beans and lentils, four candied dates, a little salt, a small piece of dried tangerine peel and a proper amount of water.
Practice: (1) Peel Radix Puerariae, cut into pieces, remove the core of candied dates, and make dried tangerine peel soft; Wash red beans and lentils and soak them in clear water overnight; Wash and slice lean meat; Shad Clean, scale and viscera, and fry first.
(2) Pour a large amount of clear water into a straight casserole, add dried tangerine peel, candied dates and beans, add kudzu root, meat and fish after boiling for one hour with strong fire, cook for half an hour with strong fire, simmer with low fire until kudzu root is cooked, and season with salt.
Note: (1) Drinking this soup in autumn can clear away heat, relieve annoyance and quench thirst; You can also add tofu to the same pot.
(2) It is advisable to buy Pueraria lobata produced in Shunde, Guangdong, with pink or white ends at the head and tail.
Carassius auratus and radish soup
Ingredients: two fresh crucian carp, 400 grams of white radish, two slices of cloud legs and ginger, one onion, a little salt and pepper, and a proper amount of water.
Practice: (1) crucian carp? Scale and viscera, fry until yellow.
(2) Radish and ginger are shredded, onion is shredded, and the green part of onion is cut into small grains.
(3) boiling the clear water in a casserole, adding crucian carp, seasoning and boiling; Add shredded radish and ham slices and roll for about 25 minutes. Add shredded ginger and shredded onion, then roll it up and add shredded onion.
Note: This soup is milky white, fresh and sweet, and can be served with white crucian carp or black crucian carp. Fish should be put in soup.
Mustard beef loach fish soup
Ingredients: 400 grams of mustard, a large strip of beef loach fish, one tablespoon of peanut oil, one teaspoon of salt, two slices of ginger and ten bowls of clear water.
Practice: (1) Wash the original mustard tree, remove the old leaves, cut it into cabbage gall after pruning, or cut a tree in half.
(2) scaling and eviscerating loach fish, cleaning and frying.
(3) Bring boiling water to a high fire, add fish and ginger slices, and roll for 30 minutes. Take out the fish with bones, add mustard, salt and peanut oil to the soup, and roll for 15 minutes.
Note: this soup is milky white and delicious, but you should buy loach fish with light yellow color, because the meat is tender and tender; Another kind of gray-black soil meat is thick and perishable, which is not suitable for soup.
Mountain spotted fish soup
Ingredients: 480g of Banyan fish, 0/20g of lean meat/kloc-,2 pieces of tender tofu, 300g of Chinese cabbage, 4 mushrooms, 2 pieces of ginger, salt, soy sauce, Shaoxing wine, corn flour, pepper and water.
Practice: (1) Wash and slice lean meat, add soy sauce and corn flour, mix well and marinate for a while; Wash the head of cabbage.
(2) mountain fish? Cleaning, descaling, washing, draining, frying, cooking wine, adding ginger slices and water.
(3) After the fish soup is boiled, add the washed and soaked mushrooms and tofu, cover and cook for 20 minutes, add salt, meat and vegetables, cook for 8 minutes, and add pepper and cooked peanut oil for later use.
Note: the appearance and eating effect of Spanish fish are similar to those of raw fish. For safety, fish should? Wash the internal organs and then process them into dishes to eat.
Have you learned?