1), crucian bean curd soup
Ingredients: 1 crucian carp (about 250g) and 400g tofu.
Exercise:
1. Cut the tofu into 5 cm thick slices, blanch with salt water for 5 minutes, and then drain for later use;
2. Scaled crucian carp, mixed intestines, marinated with wine 10 minutes;
3. Put the pot on the fire, add cooking oil and cook for 5 minutes. Saute ginger slices until fragrant. Fry the fish on both sides, add some water and cook for 30 minutes on low heat. Add tofu slices, season and sprinkle with chopped green onion.
2) Chicken mushroom soup
Ingredients: about 200 grams of chicken, appropriate amount of mushrooms, onions and ginger.
1, sliced mushrooms, blanched and taken out for later use;
2. Dice the chicken and put it in a pot to boil, then pour in the mushrooms and cook together. Boil, thicken with water starch, and take out.
3) Danggui Ginger Mutton Soup
Ingredients: 20 grams of ginger, 20 grams of angelica, and 0/00 grams of mutton/kloc. Practice: first blanch the mutton with water and slice the ginger, then wrap the angelica with gauze and stew it with the mutton.
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Ingredients: 300g glutinous rice flour and 300g black sesame.
Seasoning: sugar 150g.
working methods
1. Stir-fry black sesame, crush, and mix with lard and white sugar at a ratio of 2:1:2;
2. Add appropriate amount of glutinous rice flour into dough;
3. It is better to be moderate in hardness and non-sticky, knead into strips and cut into small pieces with a knife;
4. Knead the small dumplings into a ball in the palm of your hand, press a small nest on the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks;
5. Gradually pinch the socket with your fingers, and then gently circle it in your palm;
6. It is as big as a hawthorn after being wrapped;
7. Boil the water and cook the wrapped jiaozi until it floats.