Ingredients: wax gourd 1 block, 200g meat stuffing, 2g salt, 3 green onions 1/root, 2g white pepper, 30g kudzu root powder, appropriate amount of cold water, and coriander1tree.
1. Meat stuffing and wax gourd are ready, and the ratio of fat and thin meat stuffing is1:9, and wax gourd is peeled, pulped and seeded, and washed;
2. Put chopped green onion, salt, white pepper, kudzu root powder and appropriate amount of cold water in the meat stuffing;
3. This is the prepared meat paste, not particularly thin, so it tastes a bit springy;
4. Cut the wax gourd into thin slices with a thickness of about 4 mm. The thinner the slice, the easier it is to cook;
5. Put the wax gourd slices into a cold water pot, and turn to a small fire after the fire is boiled;
6. Dig the ball with a small spoon and put it into the winter melon soup. After all the meatballs are put into the soup, turn to medium heat and boil. When the meatballs float on the water, you can turn off the fire. Sprinkle a little parsley or chives.
A few tomatoes, a handful of Flammulina velutipes, a piece of tofu, hot and sweet red soup is served. Tofu is soft and tender, white tofu with red soup, and a little fragrant chopped green onion. It is really nutritious and delicious.
Ingredients: 3 tomatoes, Flammulina velutipes 1 piece, tofu 1 piece, a little oil, a little salt, a little water and a little chives.
1. Clean tomatoes and Flammulina velutipes, and cut tofu into pieces of about 2 cm;
2. Cut the tomatoes into small pieces and blanch them in a boiling water pot for 30 seconds, and then peel them easily; Flammulina velutipes cut off the old roots at the bottom and divided into small pieces;
3. Pour some water into the wok and boil it.
4. Take another pot, pour a little oil, and stir-fry the tomatoes into the pot to make them thick;
5. Pour the right amount of hot water to boil, and then put the tofu into the pot;
6. Cover the lid and simmer for 5 minutes on low heat, without turning it in the middle;
7. Sprinkle salt and mix well, then add Flammulina velutipes into the soup, stir it out of the pot slightly, and sprinkle a little chives to add color and fragrance.
This is a light but delicious and moist soup of taro with coelom bone. Taro is a tonic suitable for all ages, and it is also called a treasure of vegetarianism in autumn and winter by the people. It can benefit the stomach and widen the intestines, and it is cooked with coelom bone, emitting a long milk fragrance.
Ingredients: 6 pieces of cavity bone, 6 pieces of taro, 4 pieces of ginger, appropriate amount of salt and clear water.
1.Wash the cavity bone, chop it into small pieces, and peel the taro;
2. Cut taro into hob blocks;
3. Slice ginger;
4. Boil the cavity bone in a cold water pot to remove impurities;
5. Clip the blanched cavity bone into the casserole, and put the taro and ginger slices into the pot together;
6. Cover the casserole, put it in the electric cooker, electrify it, and prepare the soup stew program for 3 hours;
7. Before leaving the pot 10 minutes, sprinkle a little salt according to the taste, and the soup will be clear and delicious, which will show the taste of the ingredients themselves.
Luffa Shrimp Soup, this is an appetizing soup. Peel prawns, stir-fry them with Luffa, and then add some water to cook them. They are both vegetables and soup. Luffa and shrimp meat are slightly sweet. Drink a bowl before meals to be refreshing and appetizing.
Ingredients: prawn 1 plate, 4 loofahs, ginger 1 piece, a little oil, a little salt and 2 bowls of water.
1. Clean prawns;
2. Peel the shell, pick out the shrimp line from the tail to the third section with a toothpick, and rinse it clean;
3. Scrape off the towel gourd skin with a sharp knife. Please note that it is the hard green skin on the outermost layer, not peeling; The towel gourd treated in this way has no loss, complete shape and beautiful color;
4. Cut the loofah into hob blocks;
5. Pour a little oil into the wok, stir-fry the scent in Jiang Mo, and pour the loofah into the wok to stir fry;
6. Add a little salt and stir fry to soften the loofah, then pour in a proper amount of water to boil, and cook the shrimps in the pot until the body curls and the color turns red.
In this pot of chicken soup, put a small bowl of pumpkin pieces before leaving the pot and stew for 10 minute. The pumpkin is soft and waxy, and the soup is slightly sweet, light and delicious.
Ingredients: an old hen, a bowl of pumpkin, a little chives and a small piece of ginger; A little salt
1. Old hen 1 only;
2. Dismantle into large pieces;
3. Boil the chicken pieces in a warm water pot for two minutes;
4. Put the chicken pieces into the inner container of the rice cooker, pour a proper amount of boiling water, and add a few slices of ginger for 1 hour, which can also be extended or shortened according to the actual situation;
5. Seed the pumpkin and cut it into small pieces with skin;
6. Before taking out the pot 10 minutes, pour the pumpkin pieces into the pot, and sprinkle salt and chives according to the taste before taking out the pot.
# Eat in Beijing #