Practice:
1. Half Sydney is cleaned and cut into pieces, partridge is cleaned and cut into pieces, boiled with clear water, poured into partridge pieces, boiled to remove blood, and taken out for later use.
2. Fill the casserole with clear water, boil it, add figs, ginger slices and partridge pieces, pour in cooking wine to taste, cook it for 40 minutes with low fire until the ingredients are cooked and soft, pour in Sydney pieces, continue to cook for about 15 minutes, add salt and chicken essence to taste, and cook for a while until the soup tastes good.
3. After turning off the fire, take out the cooked soup and put it in a soup bowl.
Red dates, black beans and carp soup material: carp 1 strip (about 500g), red dates 10 black beans 20g salt 1 teaspoon (5g) ginger 1 small pieces of water1500ml.
Practice:
1. Remove scales, gills and viscera from carp, wash them, control the water, and dry them thoroughly with paper towels.
2. Do not put oil in the pot, put the black beans in the pot, and stir-fry with low fire until the bean shells crack. Then wash it and drain it for later use.
3. Pour oil into a non-stick pan. When the fire is heated to 70% heat, add carp and fry until golden on both sides, and then take it out.
4. Put the fried carp into the soup pot, add boiling water at one time, then add black beans, red dates and peeled and sliced ginger slices, boil over high fire, cover and turn to low fire 1 hour.
5. Before eating, add salt to taste.
Stewed daylily with Dictyophora indusiata Ingredients: lean pork130g, water-borne daylily120g, water-borne Dictyophora indusiata 90g, salt, chicken essence, cooking wine, ginger slices and pepper.
Practice:
1. Wash Dictyophora dictyophora, daylily and lean pork and cut them for later use.
2. Pour clear water into the casserole, bring it to a boil, add pepper, ginger slices, lean pork, day lily and dictyophora, pour in cooking wine and stir well to remove the fishy smell. After boiling, stew with low fire for about 20 minutes, add salt and chicken essence to taste, and then turn to high fire for a while until the soup tastes delicious.
3. After turning off the fire, take out the stewed soup and put it into a soup bowl.
Guiling decoction materials: scarab 1 piece, 250g of fresh Smilax glabra, 50g of raw coix seed, and three slices of ginger.
Practice:
1. Boil or kill the scarabs, remove intestinal impurities, wash and cut into pieces.
2. Wash Rhizoma Smilacis Glabrae and Semen Coicis, cut into pieces, then put all the ingredients together in a clay pot, add 2000 ml of clear water, boil with strong fire, simmer for 2 hours, and season to drink.
Kiwifruit tremella soup
Ingredients: 70g of kiwi fruit, 0/00g of tremella fuciformis/kloc-,20g of rock sugar, and proper amount of edible powder.
Practice:
1. Wash the tremella and cut it into small pieces. Peel the kiwi fruit, wash and slice it. Pour a proper amount of water into the pot and boil it. Add the edible powder, mix the tremella evenly and boil it until it boils. Take out the tremella and drain the water for later use.
2. Add a proper amount of water to the pot, boil the tremella, and cook with low fire for 10 minute, add kiwi fruit and mix well, add rock sugar, and cook until it melts and mix well to make the taste more uniform.
3. Take out the cooked sweet soup and put it in a bowl.
Milk white crucian bean curd soup
Ingredients: crucian carp, tofu, coriander, ginger, sunflower oil, salt and sugar.
Practice:
1. Fish soup must be fresh, and the fish should be whole. Nowadays, all the food markets help you kill fish. Just go home and clean it.
2. Cut tofu into small cubes, slice ginger, wash coriander and chop it.
3. Pour a little oil into the hot pot, first add ginger slices and then fry the fish slightly.
4. Add four bowls of clear water, cover the noodles, boil over high fire, and immediately simmer over low heat.
5. Soon the soup will change color, add tofu blocks and continue to stew.
6. About 30 minutes, the fish soup is already thick milky white, add some salt and a little soup, and then serve.
Ingredients: 300 grams of ribs, 300 grams of white radish, 25 grams of green olives, salt, chicken essence, cooking wine, ginger slices and chopped green onion.
Practice:
1. Wash the white radish, cut it into small pieces, wash the ribs, wash the green olives, boil them in clear water, put them in the row, cook for a while, drain the blood and take them out.
2. Heat the clear water in the casserole, pour in the ribs, green olives and ginger slices, pour in the cooking wine to enhance the flavor, boil and cook with low fire for about 1 hour until the ingredients are cooked and soft, add the white radish pieces, boil and continue to cook with low fire for about 20 minutes, then add salt and chicken essence to taste.
3. Take out the cooked soup after turning off the fire, put it in a soup bowl and sprinkle with chopped green onion.
Polygonum multiflorum Thunb. and Radix Rehmanniae Black Chicken Soup Ingredients: Polygonum multiflorum Thunb. 60g, Radix Rehmanniae 30g, Black-bone chicken 500g, and five slices of ginger.
Practice:
1. Wash the black-bone chicken and cut it into pieces for later use.
2. Wash and slice Polygonum Multiflori Radix and Radix Rehmanniae.
3. Put all the materials into the earthenware pot, add appropriate amount of water, simmer for 2 hours, season, and drink soup to eat meat.
Huaishan corn peanut bean bone soup
Ingredients: pig bone, peanut bean, yam, sweet corn, carrot.
Practice:
1. Blanch the bone first, and then stew it for 2 hours.
2. Add peanut beans, yam, sweet corn and carrots and cook for another 50 minutes.
Astragalus porridge material: 30g of raw astragalus, 30g of raw coix seed, 5g of adzuki bean/kloc-0, 9g of chicken's gizzard-membrane, 2 kumquat cakes and 30g of glutinous rice.
Practice:
1. Wash Radix Astragali, Semen Coicis, Semen Phaseoli, Endothelium Corneum Gigeriae Galli and Oryza Glutinosa respectively for later use.
2. Boil Astragalus membranaceus with water 1000 ml for 30 minutes, remove the residue, add raw Coicis Semen and adzuki bean for 30 minutes, then add Endothelium Corneum Gigeriae Galli and Oryza Glutinosa, cook into porridge, and take it twice in the morning and evening. Chew kumquat cake 1 tablet after taking it, and take it 1 time daily.