Radish ribs soup: Radish ribs soup is a very popular soup, but the key to making simple soup delicious is slow stewing. Add radish to the ribs after stewing for one hour, and continue stewing for two hours. The flavor and softness are the best.

Practice: 1, chop the ribs into sections of about 1 inch, add cooking wine, and simmer in the pot.

2. After blanching, wash out the pot, put the ribs into the soup pot, add appropriate amount of water and stew for 3 hours.

3. Wash the radish, peel it and roll it into pieces.

4. Stew the ribs for 1 hour, add the radish and continue stewing for 2 hours. After stewing, add salt and chicken essence to taste.

Old hen stew: "Chicken soup, especially old hen soup, has always been famous for its delicious taste, and the effect of" tonifying deficiency "is also well known. Slaughter an old hen in my hometown and put a pot of soup, just season it with ginger, salt and cooking wine.

Exercise:

1. Cut the chicken into small pieces.

2. Rinse with water and drain.

3. Put water in the casserole, put chicken pieces, pat ginger, put it in, and boil over high fire.

4. Add cooking wine. Simmer on low heat 1-2 hours.

5. The duration of stewing depends on the tenderness of the chicken. It usually takes 1 hour to season with salt.

Bean sprouts with flower shell soup: the suitable growth temperature of flower shell is 15~30℃, and May-June is the fattest and freshest period of flower shell every year, so spring is a good season to eat flower shell.

Ingredients: 400 grams of bean sprouts, 50 grams of flower nail meat, garlic slices and a little ginger slices. Seasoning: 15g chicken juice, 5g chicken powder, 5g salt and appropriate amount of soybean oil.

Exercise:

1, wash the bean sprouts, add a little salt and blanch for later use.

2. Heat oil in the pot, saute ginger slices and garlic slices, and stir-fry pork.

3, add broth to boil, adjust the taste and put it on the bean sprouts.