Its cuisine is Cantonese.
It belongs to the type of kiss soup.
The basic characteristics of Chinese cabbage are that it is flat and sweet, and it has the functions of relieving fever, relieving annoyance and quenching thirst; Chinese cabbage is dry and sweet, and has the function of moistening lung and clearing heat. It is a clear, cold and moist common soup. Mushrooms are beneficial to stomach qi, digestion and fluid production, and can benefit the stomach and help food; Pork has the functions of invigorating spleen and stomach, benefiting qi and promoting fluid production; Dried cuttlefish has the effects of nourishing blood, benefiting stomach, ventilating and removing blood stasis, and relieving pain. Adding vaporized dried tangerine peel and cold-dispelling ginger will greatly increase the fragrance. The combination of all kinds of things, * * * plays the role of moistening lung and benefiting qi, strengthening spleen and nourishing stomach.
Basic materials: 500g Chinese cabbage, 250g dried Chinese cabbage, Lentinus edodes 100g, dried cuttlefish 1, 500g pig, dried tangerine peel 1 slice and 2 slices ginger.
Cleaning dried Chinese cabbage, cutting into sections, and soaking in mushrooms, dried tangerine peel and dried cuttlefish for 30 minutes; Cabbage and pig
All materials in Washington State are put into a pot together, and water 1200ml (about 12 bowls of water) is added. After the pot is boiled, it is changed to slow fire for 2 and a half hours, and appropriate salt is added. This quantity can be used by 3~4 people.
Radix Codonopsis and Radix Ophiopogonis lean broth
General characteristics
Increase fluid and moisten dryness, nourish stomach and produce fluid. Fever damages body fluids, and the symptoms are thirst, constipation, dry and red tongue, or insufficient vaginal fluid in the elderly, or diabetes.
Basic materials
500 grams of lean pork, 60 grams of Codonopsis pilosula, 30 grams of Radix Rehmanniae, 30 grams of Radix Ophiopogonis, and red dates 10.
working methods
(1) Wash Radix Codonopsis, Radix Rehmanniae, Radix Ophiopogonis and Fructus Jujubae (remove the core).
(2) Wash the lean pork and cut it into pieces.
(3) Put all the materials into the pot, add a proper amount of water, boil the martial water, and season with slow fire 1 hour.
explain
This soup mainly nourishes yin and moistens dryness. Codonopsis pilosula in the soup is sweet, which has the functions of invigorating spleen and benefiting qi, promoting fluid production and quenching thirst. Materia Medica says from the heart that it "tonifies the middle energizer, tonifies the spleen and stomach, and relieves polydipsia". This product contains saponins, trace alkaloids, sugars, starch, etc. Rehmannia glutinosa is sweet, cold and moist, and has the functions of nourishing yin, nourishing blood and moistening dryness. "Records of Famous Doctors" says that it can "replenish the five internal organs, relieve internal injuries, dredge blood vessels, replenish qi and benefit the eyes and ears"; This product contains digitalis, mannitol, glucose, vitamin A substance and minerals. Ophiopogon japonicus is sweet, cold and juicy, which is beneficial to the stomach, promoting fluid production and moistening dryness. "Medicinal Name" records that "Ophiopogon japonicus is white and moist, which mainly moistens the lungs ..... and moistens its clear, so that the lung qi can be guaranteed." In Treatise on Febrile Diseases, the combination of Radix Scrophulariae, Radix Rehmanniae and Radix Ophiopogonis is called Shengjin Decoction. Now Radix Codonopsis is replaced by Radix Scrophulariae, which increases the effect of tonifying deficiency. The above three flavors are all moistening products, which can nourish and moisten dryness with lean meat. Jujube strengthens the spleen and stomach. Combined into soup, it has the functions of increasing fluid, moistening dryness, nourishing stomach and promoting fluid production.
pay attention to
This soup is not suitable for people with spleen deficiency and excessive dampness and phlegm-dampness accumulation.
Fried Spare Ribs with Spiced Salt
Exercise 1:
Ingredients: 250g of ribs, 2g of cooking wine, 30g of white powder, 0.5g of monosodium glutamate, 25g of sugar, 3g of vinegar15g, 3g of salt and pepper, 75g of cooked lard1000g (dosage) and 25g of soy sauce.
Cooking method:
1. Wash the ribs, cut them into strips two inches long and a half inches wide, mix well with a little soy sauce, cooking wine, monosodium glutamate and some white powder, and soak them for one hour.
2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice. The remaining white powder is mixed with twice as much water to make wet white powder for later use.
3. Heat the oil pan, first fry the ribs, take them out, and then fry them after a little cooling, so that the ribs are fried thoroughly and evenly. Take it out and put it on a plate.
4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in the poem powder, hook in the sweet and sour juice, pour in the cooked lard, and put it in another small bowl.
Put pepper and salt in a small plate and dip it in sweet and sour juice when eating.
Exercise 2:
Materials:
1, ribs are three or two.
2. An egg.
3, three or two spoonfuls of starch.
4, pepper half a coffee spoon.
5, a spoonful of sesame oil.
6. Two spoonfuls of cooking wine.
7, the right amount of salt.
Cooking method:
1. Add cooking wine and salt to the ribs and mix well for about half an hour.
2. Heat the wok on low heat, add a spoonful of salt, fry until it is slightly yellow, add pepper powder, stir well to make pepper powder, and put it in a bowl for later use.
3. Stir the eggs in a bowl, add starch and stir evenly to make a whole egg starch paste.
4. Put oil in the pot and heat it to 50%. Wrap the ribs one by one with whole egg starch paste. Slowly fry the pan until golden brown, then remove and drain the oil. Put it on a plate, sprinkle with sesame oil, pepper and salt. Serve. & lt/CA & gt；
Exercise 3:
Ingredients: 750g ribs, onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, carved wine, salt and pepper.
Cooking method:
1. Cut the ribs into long slices (5cm), wash them, and dry them with cloth for later use;
2. Then curing, adding salt, black pepper, monosodium glutamate, carved wine and Jiang Mo15min;
3. In the process of burning oil, prepare an egg batter with the main ingredients and stir it evenly with a small spoon;
4. Evenly coat the marinated ribs with egg paste, put them in boiling oil, fry them until they are golden and crisp, and take them out to eat;
5. Add minced red pepper, chopped green onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, and sprinkle evenly on the ribs, and this dish is ready.
Note: If you don't have a steamer at home, you can use a bowl instead, put it directly into the pot and add water to mix until it is half the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, or the bowl will explode when it is cold and hot.
There is a layer of egg paste on the outside of the salt and pepper ribs, so the juice in the pot will thicken as soon as it is put into the pot. At this time, keep stirring to prevent touching the pot. The juice must be drained. When the bottom of the pot is basically oil, when the ribs are separated from each other, a sugar line will be pulled away and the juice will be almost collected. If the juice is not dried, it will seriously affect the luster and taste of the finished product.
Practice 4:
Ingredients: ribs1000g, eggs 50g.
Seasonings to be prepared: vegetable oil, refined salt, monosodium glutamate, cooking wine, starch, flour, pepper, salt and pepper, sweet noodle sauce and onion.
Cooking method:
(1) Beat the eggs into a bowl, stir well, and add starch. Stir the flour into egg paste, wash the ribs and chop them into small pieces, put them into the egg paste, add cooking wine, refined salt and pepper and mix well.
(2) When the wok is heated to 70% heat, put the cooked ribs into the wok and fry them, and then take them out. When serving, fry in a wok until crispy outside and tender inside. When they turn golden yellow, take them out, drain the oil and put them on a plate. Serve with shredded onion, pepper and salt and sweet noodle sauce.
Features: golden color, tender outside and salty inside.
Drinking duck soup in summer can not only supplement too much nutrition, but also eliminate the discomfort caused by summer heat. Duck soup is most beneficial to people with low fever, physical weakness, less food, dry stool and edema.
Here are some duck soup:
Water chestnut duck soup: water chestnut 100g, water duck 1 only, onion 20g, ginger 15g, cooking wine 20g and a little salt. Practice: Remove the hair and viscera from the duck, peel the horseshoe, cut it in half, cut the onion into sections, slice the ginger, put the duck in the pot, add the horseshoe and seasoning, add appropriate amount of water, boil it on high fire, and simmer until the duck is cooked.
Wax gourd and duck soup: 1 piece of old wax gourd (about 800g), 1 duck, lentil, dried lotus root and rush. Practice: cut the wax gourd into mahjong-sized squares, add water to the pot, boil it on high fire, stew it for two hours, and add salt to serve. Note: Lentils, lotus roots and rushes are not recommended.
Jin Yinhua duck soup: 25g honeysuckle, duck 1 piece, 2 figs, dried tangerine peel 1 piece, 2 slices ginger, clear water 1000ml, and a little salt. Practice: Wash the honeysuckle, wash the duck, put it in boiling water for 5 minutes and take it out; Wash tangerine peel, soak until soft, and scrape off the capsule; Boil water 1000ml, add honeysuckle, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.