1, spring bamboo shoots stewed chicken soup

Main ingredients: spring bamboo shoots 4 to 5, grass chicken 1 whole, pork thighs, a little, a little apricot mushrooms, dried mushrooms 5,

Seasonings: red dates 5, 2 leaves, Chinese wolfberries 8, pepper particles 6, 4 thick slices of ginger, scallions, 2 small sections.

Production method: grass chicken and pork thigh meat clean, over boiling water put a little wine, hot foam washed; mushrooms warm water bubble open. Bamboo shoots first with a knife to pull a trace, and then peeled off the shell, in the root of the bamboo shoots a few joints can be cut with a knife to remove some of the hard joints, that is older. Cut the almond mushrooms and spring bamboo shoots crosswise vertically, and then cut the segments. Put all the ingredients inside a deep pot (or casserole), add enough cool water, bring to a boil and simmer on low heat for about 2 hours until the chicken is crispy, season with salt.

2, spring bamboo shoots boiled salted pork bone soup

Main ingredients: 200 grams of spring bamboo shoots, 300 grams of salted pork bone, 300 grams of fresh pork bone. Accessories: 200 grams of lettuce, 3 slices of ginger, 2 teaspoons of yellow wine.

Directions: First, remove the skin of the spring bamboo shoots, cut into pieces and cleaned well to stay in reserve. Lettuce sliced, and then cleaned. The spring bamboo shoots with boiling water blanch, take out to stay spare. Put the fresh pork bone and salted pork bone into the soup pot, at least 1 hour or so. After the pork bone has been boiled for about 1 hour, you can add the spring bamboo shoots and lettuce into it. When the pot is almost ready, add 2 teaspoons of yellow wine and you're done.

3, angelica spring bamboo shoots chicken soup

Main ingredients: chicken half, spring bamboo shoots 100 grams, angelica 5 grams, astragalus 5 grams, red dates 8. Seasonings: green onion, ginger, salt, pepper.

Production method: spring bamboo shoots sliced. Angelica, astragalus washed into the tea bag, red dates soaked. Chicken clean, chopped, cold water in a pot, put a few peppercorns, blanching. Put the blanched chicken into a casserole dish. Add green onion, ginger, red dates and tea bags, bring to a boil over high heat, turn down the heat and boil for about 1 hour. Then put in the spring bamboo shoots, seasoning, and then boil for another 15 minutes.