Raw materials: 500g of wax gourd, 0/0g of auricularia auricula/kloc.

Accessories: ginger, salt, mushroom essence, sesame oil.

Exercise:

1. Peel, peel and slice wax gourd; Soak auricularia auricula in water and tear it into small flowers; Wash ginger and pat it loose.

2. Pour a proper amount of water into the pot, add wax gourd, cook for 3 ~ 5 minutes, then add black fungus, heat for about 3 minutes, then add ginger, and finally season with mushroom essence and salt.

3. Put the soup into a soup bowl and pour in sesame oil to serve.

Spring soup (3) stewed quail with longan and lily

Nourishing yang in spring and summer is a major principle of health preservation, because the human body needs timely supplement and conditioning after experiencing the consumption of winter cold.

Braised quail with longan lily is moist and delicious, and has the functions of nourishing the heart, invigorating the spleen and benefiting the stomach. It is especially suitable for the elderly and people engaged in mental work to regulate memory loss.

Longan is the well-known longan meat, which is good for the spleen and stomach. Lily can clear the heart and soothe the nerves, nourish the middle energizer, and quail is a good bird for stew.

The material of this soup (this is 1-2 people. If many people eat, you can increase the amount in proportion. ):

Longan 10g

Lily 15g

Quail 1

Ginger 1-2 tablets

Exercise:

1, longan and lily are washed and slightly soaked.

2. Let the seller slaughter the quail, remove the internal organs and put it in the stew with ginger.

3. Add about 5 bowls of cold boiled water to the pot, cover the pot and stew for 3 hours.

4. After stewing, add appropriate amount of salt to taste according to your own taste.

The climate in spring is changeable and humid. Cantonese people who pay attention to soup will make more "dehumidification soup" to recuperate their bodies. Ingredients: 8 grams of Radix Isatidis, 60 grams of pig's trotters, ginger 1 tablet, and half of candied dates.

Practice: Wash the pig's trotters (that is, the meat of the pig's front calf) and cut into large pieces. Rinse the slices of Radix Isatidis with water, then put all the ingredients in a saucepan, simmer for 3 hours, keep the temperature until drinking, and then add salt to taste.

Note: the pig's trotters are tender and smooth. There is a little fleshy fiber after stewing, which is quite biting. Dipping in soy sauce is a favorite of many men.

Comments: The soup is dark in color and strong in traditional Chinese medicine. People who are afraid of drinking Chinese medicine may be more resistant, but their throats are very comfortable after drinking.

Poria cocos stewed water snake

Ingredients: Smilax glabra 10g, water snake 50g, two red dates, ginger1g.

Practice: Water snakes should be cut into sections, washed and blanched with hot water for later use. Then scrape and slice Smilax glabra. Then put all the red dates, ginger slices, water snake segments and Rhizoma Smilacis Glabrae slices into a stew pot, stew for 3 hours with strong fire, and add salt to taste when drinking.

Note: when buying, you should distinguish between "water snake" and "mud snake", because the skin of mud snake is darker. The shape is very similar, but the effect of stewing is very different. Water snake soup is clear and sweet. It is better to choose a few small snakes weighing two pounds for water snake stew, which is easier to taste.

Comments: The soup is nourishing, the snake meat is fresh and sweet, and the taste is more saturated than many stews.

Stewed pork with chicken bone grass

Ingredients: 5 grams of Abrus cantoniensis, pork skewers? 80g, 1 slice of ginger, half a slice of candied dates.

Practice: First, clean Abrus cantoniensis and pig viscera, then put all the ingredients together in a stew pot, stew for 3 hours, and add salt to taste after stewing.

Tip: soak Abrus cantoniensis in clear water for a period of time, and rinse off the sediment and impurities on Abrus cantoniensis.

Comments: The soup is sweet, but it has no taste of Chinese medicine. It is a traditional heat-clearing and dampness-removing soup in Guangdong. It is said that it can clear liver, purge fire and strengthen stomach. The climate in spring is changeable and humid. Cantonese people who pay attention to soup will make more "dehumidification soup" to recuperate their bodies. This time, we invited Chef Liang, the executive chef of the food store, to make four recipes for Zhang Chuntian according to the weight of one person, so that the eating spirit of irregular eating can be reflected in it.

Stewed pork with bone grass

Ingredients: 5 grams of Abrus cantoniensis, pork skewers? 80g, 1 slice of ginger, half a slice of candied dates.

Practice: First, clean Abrus cantoniensis and pig viscera, then put all the ingredients together in a stew pot, stew for 3 hours, and add salt to taste after stewing.

Tip: soak Abrus cantoniensis in clear water for a period of time, and rinse off the sediment and impurities on Abrus cantoniensis.

Comments: The soup is sweet, but it has no taste of Chinese medicine. It is a traditional heat-clearing and dampness-removing soup in Guangdong. It is said that it can clear liver, purge fire and strengthen stomach.