1 Qufeng decoction
Main ingredients: Gastrodia elata, Achyranthes bidentata, Angelica sinensis, Eucommia ulmoides and candied dates.
Uses: used for headache, dizziness, rheumatalgia, invigorating spleen and appetizing.
Boil soup: first boil a proper amount of water, then add ingredients, washed fish head and ginger, and stew for 3 hours.
2 Nourishing soup
Main ingredients: lily, Polygonatum odoratum, lotus seed and American ginseng.
Uses: tonifying lung and qi, enhancing immune function, benefiting qi and caring skin.
Boil soup: after boiling a proper amount of water, add the materials and cut meat, stew for 3 hours on low heat, and serve after seasoning.
3 Runfei Decoction
Main ingredients: Tremella, Pseudostellaria heterophylla, Ophiopogon japonicus, Huang Zhi and cowpea.
Function: nourishing yin and moistening dryness, benefiting qi and protecting lung, moistening throat and promoting fluid production.
Practice: Wash tremella with clear water and soak beans in warm water 15 minutes. Wash fish or lean meat and ribs, and cut into pieces. After a proper amount of water is boiled, add a small amount of ham slices and all the soup materials, stew for 3 hours on low heat, and serve after seasoning.
4 tea tree mushroom sparerib soup
Ingredients: 50g Agrocybe aegerita, cut into small pieces, and slightly rinsed (do not soak). 200 grams of small ribs, cut into small pieces, red dates 10, candied dates 1, ginger slices 1.
Practice: After the water in the pot is boiled, put all the materials into the boiling water, cook for 15 minutes on high fire, and then stew for 30 minutes on medium fire.
Function: Reduce fat, clear the stomach, and have slimming effect.
Tip: People who don't eat meat don't put ribs, because there are mushrooms, so the soup is quite delicious.
5 Watermelon black chicken soup
Ingredients: fresh watermelon 1 piece (dig out the pulp of watermelon, leave a little red, cut the skin into small pieces) and black-bone chicken 1 piece, cut into pieces; 1 candied dates, 200g lean meat.
Accessories: ginger 1 tablet.
Practice: First, boil the water, add chicken pieces, ginger slices, lean meat and candied dates, and cook for half an hour on high fire and 1.5 hours on medium fire. At this time, put the cut watermelon in and cook it for half an hour on medium heat. Finally, add salt according to taste.
Function: nourishing yin and clearing heat, nourishing liver and kidney. This soup is suitable for women. If you drink it for a long time, your skin will be lubricated. This soup is delicious, red and green, and black-bone chicken is delicious and nourishing.
6 Shashen Fish Beads and Fishtail Soup
Ingredients: Adenophora adenophora, Polygonatum odoratum 4g each, apricot 5g, candied dates 1, silver carp tail 1 (about 750g), lean meat 200g, ginger 1.
Practice: Wash the fish tail first, and fry both sides in oil pan (a little oil) until golden brown. Boil the water, put all the ingredients into the boiling water, simmer for half an hour, then simmer for 1.5 hours, and finally add salt according to the taste.
Function: Radix Adenophorae and Rhizoma Polygonati Odorati regulate qi, moisten lung, promote fluid production and quench thirst, which is especially helpful for people who have too much alcohol and tobacco and lack of sleep.
Tip: Adenophora adenophora, Polygonatum odoratum and almond are all traditional Chinese medicines, but the taste is not obvious, so this soup is very fresh.
7 honey melon snail head chicken soup
Ingredients: 250g of honeydew melon (white skin and green flesh honeydew melon, half-cooked, not too cooked), 500g of fresh conch meat (dry product100g) and old hen meat.
Accessories: ginger 1 tablet.
Practice: It is best to use the traditional advanced crock. If not, stainless steel pot will do. First, boil water (twice as much as the material), then add ginger slices, snail meat and chicken pieces, stew for half an hour on low heat, then cook for 2 hours on medium heat, add honeydew melon (cut into small pieces), and then cook for half an hour on medium heat. At this point, the soup is about half of the original. Finally, add salt according to taste.
Soak the dried snail meat in warm water for 1 hour, and wash it for later use; Cut the chicken into 6 pieces. If you are too fat, remove the skin. But it's best not to peel it (the soup is fragrant when there is chicken skin).
Efficacy: This soup is also called Jazz Soup in Hong Kong. It is said to be Shao Yifu's favorite health soup. The positive color of the soup is milky white, which is most suitable for women to drink and has the effect of beauty and moisture.
8 soybean pettitoes soup
Wash the trotters and chop them into small pieces, which can be chopped by the supermarket master. Put cold water and trotters in the pot and bring to a boil (pay attention to boiling water). At this time, the soup is turbid and has floating foam. At this time, pour the soup and trotters into cold water, rinse the trotters and put them back into the pot.
After the clean pig's trotters are blanched in cold water, they are stewed on medium heat for one hour to one and a half hours, with soaked soybeans in the middle.
Poke a pig's trotter with chopsticks, and it will rot once you poke it. You can add salt and chicken essence if you like. If you don't like soybeans, add mushrooms, potatoes and other vegetables you like before adding salt at last.
9 corn mushroom sparerib soup
Recipe making: Ingredients: ribs 1 kg, 2 corns, 5 mushrooms, salt. Production method: ① blanch ribs to remove blood, cut corn into sections, and soak mushrooms to remove pedicels. ② Boil spareribs, corn and mushrooms in water, turn the fire to slow fire, simmer for about 1 hour, and sprinkle with salt. Flavor characteristics: This soup has the effect of improving eyesight and reducing fever.
10 egg drop soup
(1) Remove tendons from chicken fillet and mash it. After making a paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder.
(2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl.
1 1 radish mutton soup
Practice: Wash and slice the mutton, put it in a boiling water pot for 20 minutes, then add the washed sliced radish, cook it for nine times on low fire, and then add the washed parsley section, 5 grams of refined salt, 3 grams of monosodium glutamate, 10 gram of rice vinegar and 5 grams of cooking wine to cook.
12 curry vegetable soup
Practice: (1) Cut Chinese cabbage, carrots, onions and tomatoes into fine filaments, and diced bacon for later use.
(2) Dry-fry the bacon first, then pour in the broth, vegetables and all seasonings, boil it with high fire, and then cook it with low fire 15 minutes.
13 hot and sour shrimp soup
Practice: Boil clear water or chicken soup until it is warm, add garlic slices, lemon stalks, ginger slices, fish sauce, lime, onion slices, mushroom slices and pepper (as needed) and boil for 2 minutes. Add shrimps and boil, the color of shrimps will turn from powder to white, which will be hard, but the time will not exceed 1 min. When the shrimp is cooked, pour the lime juice and hot sauce into an empty bowl, then pour the cooked thick soup, stir it and sprinkle with chives as an ornament.
14 lemon duck soup
Exercise:
Wash the duck, remove the feet, lungs and tail, wipe the inner cavity evenly with wine, and then wash it with clear water.
Fill the pot with water, enough to soak the duck noodles. After boiling, add light duck and lemon. After the fire boils, simmer for about two hours until the duck is rotten.
3. Boil the tender part of Chinese cabbage in boiling water for eight times, add it to the soup and season with salt. Experience: Lemon should be complete and the skin should be complete, otherwise the soup will have bitter taste.
15 Yishou pigeon egg soup
Practice: soak medlar and longan meat in warm water for 5 minutes and then wash them. Boil the water in the pot, add Lycium barbarum and longan, and cook for 15 minutes, add the broken pigeon egg liquid, and add crystal sugar to cook for 5 minutes.
16 Chengdu egg soup
Practice: 1. Peel the eggs, put them in a bowl and stir well. Wash the fungus.
2. Put the soup pot on the fire, add lard and heat, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, pound them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate, and boil them, then pour lard on them. Operation key: pay attention to control the heat of fried eggs, not fire, so as not to scorch and harden the eggs. This soup is milky white in color, rich in flavor, soft in egg and crisp in fungus, so it is commonly used in Chengdu, hence its name. Can be used as four seasons soup, wine and rice.