What delicious food can be made with a water-proof stew pot?

"Stewing" is to stew in water to nourish soups, especially medicinal foods. Stewing in water can make the original juice immobile, clear and not turbid, and can also retain the nutrients of the ingredients. Although stewing in water is generally

They all use small stew pots, and the limited capacity can only hold a small amount of meat ingredients, but the fragrant and rich soup makes your whole body clear after one sip.

I would like to share 2 nourishing soups that are very suitable for spring consumption. They are fragrant and delicious without sacrificing nutrition.

The first course: Red Dates, Lotus Seeds and Pig Heart Soup Red Dates, Lotus Seeds and Pig Heart Soup Ingredients: 1 fresh pig heart, 20g dried red dates, 20g lotus seeds, 3 Codonopsis root root, 3g wolfberry, 1 piece of ginger, salt, white pepper.

Preparation method: 1. First, wash the prepared red dates, lotus seeds, and wolfberries in warm water, then remove and drain them for later use.

Cut the pig heart into two parts, remove the fascia on the surface, wash away the blood, and then slice the pig heart into small pieces; 2. Put the cut pig heart slices into a pot of cold water, add a few slices of ginger and 1 spoonful of cooking wine.

Turn on high heat and bring the water to a boil. After the water boils, cook for 3 minutes (this step can remove the blood and fishy smell), and at the same time, remove the foam on the surface.

After 3 minutes, turn off the heat, put the pig heart directly into the stew pot, then pour an appropriate amount of boiling water into the stew pot, then add a few slices of ginger, put the washed lotus seeds in, and cover the lid; 3. Prepare

In a larger stew pot, boil 1/3 of the water, then put the stew pot into the stew pot, cover the lid after the water boils, lower the heat and simmer in water for 3-4 hours; 4. Remove the cores of the red dates

, stew until about 1 hour. Put the chopped red dates into the stew pot, then cover the lid, then cover the lid of the stew pot, and continue to stew for 3 hours.

After 3 hours, open the lid of the pot, then add the prepared wolfberries, then add an appropriate amount of salt and white pepper, mix well and season, cover the lid and simmer for another 2 minutes. Finally, take out the stew pot and serve.

Enjoy.

The second course: pigeon soup ingredients: 1 squab, 3g wolfberry, 3g wild fungus, 10g cordyceps flowers, 3g dangshen, 10g ginger, salt, cooking wine.

Preparation method: 1. First, slaughter the squabs (the nutrition of the pigeons mainly comes from pigeon blood. When purchasing, you can ask the boss to keep the pigeon blood for slaughter), then cut off the head and tail, and trim off the nails; 2. Slice the ginger.

, soak the Cordyceps flowers, Codonopsis pilosula, and dried fungus in warm water in advance, then wash them and set aside; 3. Put the processed pigeons into a cold water pot, add a little ginger slices and cooking wine, bring to a boil over high heat, and then skim off the floating water.

foam, then take out the pigeon and put it into the stew pot, then add the soaked cordyceps flowers and dried fungus, then add a few sliced ??ginger slices, pour in an appropriate amount of boiling water; 4. Then cover the stew pot and put it in

Pour into a larger stew pot and add an appropriate amount of water to the stew pot. Turn on high heat and bring to a boil, then close the lid. Turn to low heat and simmer for 3 hours. Take out the stew pot after 5 or 3 hours.

Open the lid, add a little wolfberry, and a little salt according to personal taste, stir well and enjoy.