Ingredients: 1 catty of green radish (about 640g), 4 ounces of carrot (about160g), 4 candied dates, 12 ounces of lean pork leg (about 400g), a small piece of dried tangerine peel and proper amount of water.

Exercise:

(1) Peel and cut corners of radish; Wash the original pork block; Soak the dried tangerine peel and wash it.

(2) Put clean water and dried tangerine peel into a straight casserole, boil it with strong fire, add all the raw materials, and then boil it with slow fire for about three hours.

note:

(1) When buying radish for soup, it's best to be thick and heavy, with a round top and a sharp bottom.

(2) This soup has dietotherapy effects on lung dryness, dry throat and dry eyes.

◆ Mushroom broth

Ingredients: three ounces of mushrooms, three glasses of water, one and a half grains of chicken essence, one tablespoon of wine and one teaspoon of cooking oil.

Exercise:

(1) Wash the shiitake mushrooms, put them in a big bowl and soak them in water, then cut off the stalks and preserve them in water.

(2) Put water and mushrooms in the pot, add chicken essence, edible oil and mushrooms (with stems) to boil, then simmer for about half an hour, leave the fire slightly warm, pour in wine, and cover for a while.

Note: if you use Japanese mushrooms, the soup tastes fresher.

◆ Yali Nanbei apricot lean broth

Ingredients: three fresh duckbill pears, twelve ounces of lean meat (about 400g), one or two ounces of apricots (about 40g), peanut oil, a little salt and twelve bowls of clear water.

Exercise:

(1) Wash the pear, peel and remove the core; Wash apricots and lean meat for use.

(2) Bring the water to a boil, add pork, pears and almonds, bring it to a boil with strong fire, and cook for about two hours with medium fire or even slow fire.

Note: this soup can be seasoned with oil and salt, or it can be drunk lightly to refresh and moisten the throat.

◆ Siraitia grosvenorii lean broth

Ingredients: a quarter of Siraitia grosvenorii, eight liang of lean pork legs (about 320g), a small piece of dried tangerine peel, and ten bowls of clear water.

Exercise:

(1) soak the dried tangerine peel and wash the original pork.

(2) Put clear water, Siraitia grosvenorii and dried tangerine peel into a straight casserole, boil it with high fire, then add pork, and simmer it with low fire for about two hours.

note:

(1) When buying Siraitia grosvenorii, you'd better buy a dark brown shiny one, which will be quiet when shaking.

(2) This soup is suitable for asthma patients, because Siraitia grosvenorii has the functions of relieving fever, relieving cough and resolving phlegm, promoting gastrointestinal function and inhibiting asthma.

◆ Winter vegetable meat pie soup

Ingredients: six liang of lean meat (about 240 grams), two liang of bean sprouts (about 80 grams), one liang of winter vegetables (about 40 grams), eight bowls of clear soup, one egg and half liang of fried rice noodles (about 20 grams).

Seasoning: one teaspoon of wine, half teaspoon of ginger juice, a little salt and pepper.

Exercise:

(1) Cut the lean meat into pieces, put the eggs and seasonings into a bowl, add half a cup of fried rice noodles and clear soup, mix well and marinate for a while until the soup is completely absorbed by the minced meat into a big meat pie.

(2) Put the rooted bean sprouts and winter vegetables into a deep flat bowl, add the remaining clear soup, spread the meat pie on it, and steam it in a steamer.

note:

(1) You can cut winter vegetables into silk or slender strips before making soup.

(2) Try the taste before adding salt, because all the dishes in winter are salty.

◆ Potato ribs soup

Ingredients: twelve pieces of fresh steak (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.

Exercise:

(1) Wash the original ribs, peel the potatoes and wash them; Peel the tomatoes and cut them into four parts.

(2) Boil clear water in a straight casserole, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes, and roll a few times.

note:

(1) After scalding tomatoes with boiling water and soaking them in cold water for a while, it is easy to peel them.

(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.

◆ Chestnut and lean pork ribs soup

Ingredients: twelve ounces of fresh chestnut meat (about 400g), four ounces of fresh lean meat (about160g), eight ounces of steak (about 320g), one and a half tablespoons of light soy sauce and twelve bowls of clear water.

Exercise:

(1) Wash chestnuts, remove clothes, wash lean meat and original ribs, peel potatoes and wash them; Peel the tomatoes and cut them into four parts.

(2) Boil water in a straight casserole, add meat and chestnuts, cook for about half an hour with strong fire, and then stew for about an hour with low fire.

(3) Take out lean meat and steak, cut them into pieces, pour them back into the soup, season them with salt, and serve them in a bowl.

note:

(1) Flat chestnuts are soft and sweet.

(2) Buy the shelled chestnuts home, boil them in boiling water for five minutes, turn off the fire for a while, and it's easy to peel them out. It is not easy to peel after cooling.

◆ Bamboo shoots salty soup

Ingredients: pork belly (about 240 grams), cooked salt and lean meat (about 160 grams), cooked bamboo shoots (about 320 grams), two slices of ginger, two onions, stir-fry (about 20 grams), one tablespoon of Shaoxing wine, six bowls of clear water and two bowls of bacon soup.

Exercise:

(1) Pork belly and bacon are cut into rectangular pieces respectively.

(2) cutting onions, vegetables, bamboo shoots and rolling blades.

(3) Put the pork belly into the pot, add water, ginger, onion and wine, cover it, boil it with high fire, and skim off the floating foam. Simmer for half an hour, add bacon soup, bacon slices and bamboo shoots, cook for 15 minutes, stir-fry vegetables and push them evenly from the fire.

Note: If you don't like it too salty, change the bacon soup into clear soup and add some light soy sauce.

◆ Egg roll cabbage minced meat soup

Ingredients: 42 pieces of minced pork leg (about160g), 22 pieces of salted pork (about 80g), 0/4 pieces of Chinese cabbage/kloc-0 (about 560g), one egg and 42 pieces of soup.

Seasoning: 1 teaspoon of sesame oil ginger juice, half a tablespoon of wine, a little salt and pepper, and 2 teaspoons of chestnut powder.

B A little salt and pepper, and a tablespoon of wine.

Exercise:

(1) Put the pork in a bowl, add A and mix well into minced meat.

(2) Break the eggs, mix with salt, spread them into thin egg skins, sprinkle a little dried chestnut powder on them, put meat in the middle, roll them into egg rolls, put them in a steamer, and steam for about eight minutes on medium heat.

(3) blanching the cabbage in boiling salt water and taking it out; Boil the bacon and take it out.

(4) Take the egg roll and cut it into sections of 1cm; Cut Chinese cabbage and bacon into 5 cm long pieces and season with Tonga B.

(5) Drain the egg roll into the bottom of the buckle bowl, arrange the pork slices at the edge of the bowl, put the cabbage in the middle, pour the soup until it is 80% full, steam it in a steamer for about 15 minutes, pour out the soup, pour the vegetables upside down into the soup bowl, and then pour the original soup.

Note: If the egg skin is not broken, you can add a little chestnut rice flour to the egg liquid and then beat the skin evenly.