Jujube, lily and tremella decoction

Materials: tremella 15g, lily 20g, jujube 30g, rock sugar 50g, medlar 10g.

working methods

1. Soak the tremella in advance and wash it for later use.

2, lily soaked for one night, red dates washed and soaked in cold water.

3. Pour the tremella into the casserole, add appropriate amount of cold water, boil over high fire and stew for 20 minutes.

4. Pour in the lily stew 10 minutes.

5. Then add red dates and stew for 30 minutes.

6. Finally, add rock sugar and medlar and cook for about 5 minutes.

Tomato beef soup

Ingredients: 250g beef, 250g tomato, 250g potato, onion, ginger, cooking wine, olive oil and salt.

working methods

1. Wash beef, cut into pieces, blanch in cold water and wash it again.

2. Shred tomatoes and potatoes, shredded onions and sliced ginger.

3. Stir-fry onions in cold oil, then add potatoes and tomatoes in turn.

4. Pour the above materials into the soup pot, pour the beef into the soup pot, and then add a proper amount of water to boil.

5. Add ginger slices and cooking wine, boil again, and then simmer for about 2 hours until the beef is crisp and rotten.

6. Finally, add a proper amount of salt to taste and serve.

Yam tomato bean curd soup

Ingredients: tomato, tofu, salt, chicken essence, onion, blending oil.

Practice 1, cut the tofu into pieces and knock the eggs into the bowl.

2. Heat oil in the pot, add the egg liquid, spread it into a round egg skin, and take it out of the pot.

3. Peel and slice the yam, cut the tomato into pieces, mince the onion and cut the egg skin into thin strips.

4, hot oil in the pot, add tomatoes, stir fry quickly, add yam, stir fry a few times.

5. Add a proper amount of water, then add salt, continue to turn evenly and boil.

6, add tofu, egg skin, cover with fire to boil, and finally sprinkle with chopped green onion, you can eat.

Carassius auratus and radish soup

Ingredients: crucian carp 1, half a radish, onion 1, 3 slices of ginger, a little parsley.

working methods

1. Wash crucian carp, dry it with kitchen paper, and shred onion and ginger.

2. Put oil in the pot, fry the crucian carp and take it out.

3. Stir-fry onion and ginger with the remaining oil.

4. Add hot water, put the crucian carp in, stew it into milky white, add salt and white pepper.

5. Finally, add shredded radish, boil and serve.

Peanut lotus root ribs soup

Ingredients: pork chop 500g, lotus root 1 knot, peanut100g, salt and ginger.

working methods

1, blanch the ribs.

2. Wash the lotus root, peel it and cut it into large pieces.

3. Slice ginger and wash peanuts.

4. Put all the ingredients into the soup pot, bring to a boil with high fire, and then simmer for 2 hours.

5. Finally, add some salt to taste and serve.