1, horseshoe grass root sparerib soup
Ingredients: 500g water chestnut, 50g grass rhizome, 50g ribs, 3 pieces of ginger, 2 pieces of onion, proper amount of salt and water.
Practice: Peel the horseshoe and cut it into small pieces. Wash and slice the grass roots. Rinse and blanch the ribs and remove them for later use. Put a proper amount of water in the pot, and add ribs, horseshoe blocks, grass root slices, ginger slices and onion segments. After the fire boils, skim off the foam and turn to low heat and cook for 1 hour until the ribs are cooked and rotten, and the horseshoes and grass roots are soft. Add some salt to taste and cook for a while before serving.
2. Olive and abalone soup
Ingredients: 2 abalones, 0 olives 10, 2 drumsticks, 6 red dates, 3 pieces of ginger, 2 pieces of onion, proper amount of salt and water.
Practice: wash abalone with clear water, wash olive after removing the core, cut chicken leg into pieces and wash red dates. Put a proper amount of water in the pot, and add chicken leg meat, abalone, olives, red dates, ginger slices and scallions. After the fire boils, skim off the floating foam, turn to low heat and cook for 2 hours until the soup is rich. Add some salt to taste and cook for a while before serving.
3, Abrus cantoniensis thin broth
Ingredients: Abrus cantoniensis 30g, lean meat 200g, 6 red dates, Lycium barbarum10g, 3 pieces of ginger, 2 pieces of onion, proper amount of salt and water.
Practice: Wash Abrus cantoniensis with clear water, cut lean meat into small pieces, wash red dates and slice ginger slices. Put a proper amount of water in the pot, and add Abrus cantoniensis, lean meat, red dates, ginger slices and scallions. After the fire boils, skim off the floating foam and turn to low heat for cooking 1 hour. Add Lycium barbarum and salt to taste, and then continue to cook for a while before serving.
4, asparagus soup
Ingredients: asparagus 250g, fresh shrimp100g, fresh squid100g, 2 eggs, 3 slices of ginger, 2 pieces of onion, broth or clear water 1.5 liter, appropriate amount of salt and edible oil.
Practice: remove the hard part of asparagus, wash it and cut it into small pieces, wash fresh shrimp and fresh squid for later use, and beat the eggs into a bowl for later use. Add an appropriate amount of cooking oil to the pot, heat it, add ginger slices and scallions and stir-fry until fragrant. Stir-fry fresh shrimp and squid in a pot, and add broth or clear water after the shrimp and squid change color.
After the soup is boiled, add asparagus, and continue to cook for about 5 minutes until the asparagus is cooked and soft. Finally, pour the broken eggs into the pot evenly, stir them evenly with chopsticks, and cook until the eggs are cooked thoroughly. Add a proper amount of salt to taste, and add a little pepper or other seasonings according to personal taste.
5. Wax gourd and corn sparerib soup
Ingredients: 500g of wax gourd, corn 1 root, 300g of ribs, 3 slices of ginger, 2 pieces of onion, 2 liters of broth or clear water, appropriate amount of salt and edible oil.
Practice: Peel the wax gourd, wash it and cut it into large pieces, shell the corn, wash it and cut it into small pieces, and wash the ribs for later use. Add an appropriate amount of cooking oil to the pot, heat it, add ginger slices and scallions and stir-fry until fragrant.
Stir-fry the ribs in a pot, and add broth or water after the surface of the ribs becomes discolored. After the soup is boiled, skim off the froth, add the wax gourd pieces and corn pieces, continue to boil, and then turn to low heat for 30 minutes. Finally, add some salt to taste.