Flower Maw Beauty and Skin Nourishing Soup
Ingredients: 500 grams of caviar bone, 3 dried flower mollusks (about 50 grams), 50 grams of ginseng, 20 grams of wolfberries, 25 grams of Chinese wild yam, 4 slices of green onion and 4 slices of ginger, and 1 teaspoon of salt (5 grams)
How to do it:
1. Soak the dried flower mollusks in clean water overnight. Put the softened flower bulbs into a pot, pour in water, add the large onion knots, ginger slices and 1/2 teaspoon (3 grams) salt, bring to a boil over high heat, then turn to medium heat and cook for 20 minutes. Remove from the heat and set aside to soak in cold water.
2. Rinse Codonopsis pilosula, wolfberries and Chinese yam with water to remove floating dust and set aside. Put the cooled flower gum into the seasoning bag.
3, cavity bone rinse clean into the soup pot, pour in water, the amount of water is twice the height of the cavity bone. Boil on high heat, then skim off the foam with a spoon, put in the seasoning bag with the dried mollusc, then pour in the ginseng, wolfberries and Chinese yam, cover and reduce the heat to a low boil for 2 hours, and then mix in the remaining 1/2 teaspoon of salt before serving.
Stewed White Lungs with Fish Maw and White Lungs in Apricot Juice
Ingredients: 1 pig lung, 4 taels each of Fish Maw and Southern Apricot (about 160 grams), 5 cents of Northern Apricot (about 20 grams), 1 large bowl of chicken broth
Methods:
1. Pre-let the Fish Maw be immersed in water for two days; rinse the lungs with water and then put them into a dry wok to dry out the lungs of water.
2.
2. Put the almonds into a blender, add a little chicken broth and puree into almond juice, then use a gauze bag to separate out the almond residue.
3. Add the almond juice to the chicken broth and simmer for one hour, then add the pork lungs and the dried mollusks and simmer for another three hours.
Tips: Strengthen the lungs and resolve phlegm, stop cough and nourish the face.