Exercise:

1, about 200 grams of small inch row, washed Agrocybe aegerita (not soaked), crushed ginger, 10 seedless jujube and 1 candied jujube.

2. Put the spareribs, Agrocybe aegerita and ginger into a soup pot and add water (water is 1 times the raw material) to cook for 15 minutes.

Turn the heat down, add dates and cook for 40 minutes. Season with salt.

This soup can clean the stomach and make the powder healthy.

Nutritional value: ribs-ribs contain a lot of calcium phosphate, collagen, bone mucin and so on. In addition to protein, fat and vitamins, it can provide calcium-containing angelica beef soup in Shaxian snacks in Fujian for children and the elderly;

Ingredients: beef (fat and thin) 640g Accessories: angelica sinensis 40g, jujube (dry) 60g.

Seasoning: 3 grams of salt.

The practice of Danggui beef soup:

1. Wash beef and cut into pieces;

2. Wash angelica and red dates (remove the core);

3. Put all the materials into the pot and simmer with appropriate amount of water until it boils.

4. Cook for 2-3 hours with slow fire and season with salt.

Crispy wonton

The skin of wonton is swallow skin, and the meat swallow skin is a famous traditional food in Fuzhou, which has a history of hundreds of years.

The so-called meat swallow skin is made of refined meat and starch and other accessories. It looks like paper, white, smooth and moist, and smells like meat. It smells like bird's nest and tastes refreshing, so it's called meat swallow skin.

manufacturing method

1. Material selection: select the hind legs of lean pigs, slaughter them now, and make them as fresh as possible.

2. Meat removal: raw meat must remove fascia, broken bones, etc. Then the lean meat pieces are grouped into soft and hard combinations (customarily called blanks), each piece weighs 750 ~1000g.

3. Pouring the meat: put the lean meat blank on the chopping block, pound it repeatedly with a wooden pestle, and add a proper amount of glutinous rice paste and vegetable alkali to enhance the viscosity. When tamping, the force should be even and rhythmic, and the meat blank should be turned repeatedly, and the fine fascia should be removed while tamping until the meat blank is beaten into a gelatinous paste.

4. Swallow making: Put the gelatinous meat sauce on the chopping board, evenly sprinkle with potato powder, pat it gently, and press it to shape, which is called fresh swallow.

5. Air-drying: cut fresh swallows into strips with the width of 16 cm, and hang them in a ventilated place to air-dry to obtain dried swallows.

The product has uniform thickness, is not easy to be damaged, has no obvious wrinkles on the surface and is rich in nutrition. Each kilogram of dried swallow skin can be cut into about 600 pieces of 8 cm square. Leather is particularly tough. If you don't eat it for a long time, it won't become mushy, but it's still crisp. Swallow skin has a special processing technology and is a specialty.

The method of making taro buns is to clean taro and vegetables, cook them, peel them, then knead them with tapioca powder until the hardness is moderate, so as to make taro buns, cover the buns with fillings such as lean meat, mushrooms, bamboo shoots, shrimp skins, soy sauce, spiced powder, etc., and then boil them in boiling water until they swell and float to the surface. Dip in soy sauce, wine, lard, monosodium glutamate, chopped green onion and other seasonings to eat frozen rice. Soak in water and grind into slurry, add a little edible alkali and put it in a hot pot to stir into paste. Then put the slurry on a rice sieve and sieve it into a bucket or basin filled with clear water, and turn it into many bee-sized particles, which are called rice frozen bees. After picking up the granules, add onions, mushrooms, lean meat, shrimp skin and other seasonings to cook, and the taste is delicious.

Grinding berries, first soaking rice in water to make slurry, adding a little edible alkali, putting it into a hot pot, stirring it into a ball with a diameter of about 2-4 cm, putting it into a bamboo basket filled with herbs, steaming it in the pot, and eating the fruit strips.

Yue method is to select rice with a long growth period, finely process it, grind it to white and purify it, grind it into pulp, then pour the pulp into an iron disk, float it on boiling water in a cauldron, steam it, then use chopsticks to draw around the flat plate and roll the fruit slices into a cylindrical shape. The cone can be eaten with a small fork made of bamboo dipped in seasonings made of soy sauce, garlic paste, pepper, sesame oil, sugar and monosodium glutamate, which becomes a unique "fork cone"; It can also be cut into strips, blanched in water and served with pork bone soup, chopped green onion and monosodium glutamate. It can also be fried with stewed tofu, that is, boiled tofu. The preparation method is to put the tender tofu blocks into a large iron pot, and add fish, pig's trotters, ribs, water, etc. Simmer for a long time with charcoal fire and cook the tofu honeycomb to taste good. Then cut the hot tofu into small pieces and dip it in the seasoning made of soy sauce, garlic paste and rock sugar, which is sweet and delicious. Jiaozi's method is relatively simple. Soak rice in water, grind it into slurry, add a little edible alkali, stir it into paste-like thick slurry in a hot pot, and then make it into balls with a diameter of 1-5 cm by hand. On the winter solstice, dumplings such as dog meat and pig's feet are indispensable on the dinner table of every household.