-operation:

1, small inch about 200 grams of rows, tea tree mushrooms washed (no need to soak), a piece of ginger patted flat, non-nuclear dates 10, honey jujubes 1

2, spare ribs, tea tree mushrooms, ginger into a soup pot with water (water beyond the raw materials, 1 times) to cook, 15 minutes in the medium heat

turn to a low heat to add the dates to cook another 40 minutes, put salt to taste. dates and cook for another 40 minutes, put salt to taste.

This soup can clean up the stomach and intestines, powder health drops.

-Nutritional value: spare ribs - pork ribs in addition to protein, fat, vitamins, but also contains a large amount of calcium phosphate, collagen, bone mucin, etc., can provide calcium for young children and the elderly Fujian Shaxian snacks in the Angelica Beef Soup:

Main ingredient: Beef (fat and thin) 640 grams of Auxiliary ingredients: Angelica 40 grams of jujube (dry) 60 grams,

Seasoning: salt 3 grams

How to make Angelica Beef Soup:

1. Beef washed, cut into pieces;

2. Angelica, jujube (core) washed;

3. All the materials into the pot, with the right amount of water, fierce fire boil until rolling

4. with slow fire boil 2-3 hours, seasoned with salt available

Crispy wontons

Skin wontons of skin is Yanpi Pork Swallow Skin is a famous traditional food in Fuzhou, which has been around for hundreds of years.

The so-called Meat Bird's Nest Skin is made of refined meat with starch and other auxiliary materials, which is paper-like, white, smooth and moist, emits meat flavor, and has a bird's nest flavor, which is very refreshing, and is therefore known as Meat Bird's Nest Skin.

Methods

1. Selection of materials: use the pork hind leg, should be slaughtered now, and strive for freshness.

2. Pick meat: raw meat must be picked clean sinew, broken bones, etc., and then the meat block soft and hard with the grouping (customarily known as billet), each billet weighs 750 ~ 1000 grams.

3. Whacking meat: the meat billet placed on the cutting board, with a wooden whip repeatedly whacked, and add the appropriate amount of glutinous rice paste, vegetable alkali to enhance adhesion, whacking force to be uniform rhythm, meat billet to be repeatedly turned, whacking side pick off small fascia, until the billet into a gelatinous pulp.

4. Swallow making: put the gelatinous meat on the wooden board, evenly sprinkle potato flour, gently patting and stretching until the molding, known as fresh swallows.

5. Drying: Cut the fresh swallows into long stacked rolls with a width of 16 centimeters, and hang them in a ventilated place to dry, i.e. dry swallowskin

Product Features Uniform thickness, less breakage, no obvious wrinkles on the surface, rich in nutrients, and each kilogram of dried swallowskin can be sliced into eight-centimeter square slices of about 600 sheets. The skin is especially tough, put it for a long time without eating, it will not become mushy and rotten, but still very crispy. Bird's nest skin has a special processing technology and is a specialty product.

Taro package method is to wash taro and taro into the pot boiled peeled, and tapioca rubbed until soft and hard not sticky, made into taro package blanks, wrapped in lean meat, mushrooms, bamboo shoots, shrimp, soy sauce, five-spice powder fried stuffing, put into the boiling water to boil until the expansion of the water surface. Then dipped in soy sauce, wine, lard, monosodium glutamate, chopped green onion and other seasonings can be eaten rice jelly bee rice soaked in water and ground into a pulp, mixed with a little edible alkali, put into a hot pot and stirred into a paste. Then put the thin pulp on the rice sieve, sieve into a bucket or basin containing water, into many bee-sized particles, is the rice jelly bee. Fish up the particles and add green onions, mushrooms, lean meat, shrimp and other seasonings to cook, the taste is exceptionally delicious

Mill berries First soak the rice into a pulp with water, add a little edible alkali, put into a hot pot and stirred into a circle with a diameter of about 2-4CM, placed in a bamboo basket with vanilla into the pot to be steamed, you can eat the fruit cylinder

The Yue method is to choose the growing period of the long paddy rice, fine processing, milling and purification, grinding into the rice jelly. Grinding white and purified, ground into pulp water, and then mix the pulp water poured into the iron round plate, floating in a cauldron of boiling water on the steam, and then a chopstick in the flat plate around the row, the fruit pieces rolled into a cylindrical shape. Fruit strips tube can be on a bamboo peeled into a small fork, dipped in soy sauce, garlic, chili peppers, sesame oil, sugar, monosodium glutamate (MSG) and other made of seasoning to eat, become a unique style of "forked fruit strips"; can also be cut into strips and put into the water after scalding, add pork bone soup and chopped scallions, MSG, etc. to eat, you can also fry simmered bean curd, that is, hot beancurd is made by placing a white, tender block of tofu into a large pot of boiling water, then use a chopstick around a stroke of the fruit slices rolled into a cylindrical shape. The method of preparation is to first put the white tender tofu block into a large iron pot, add goggles, pig's feet, pork ribs, water, etc., simmer over a long period of time over a charcoal fire, and cook the tofu honeycomb, so that it is flavored. The tofu is then cut into small pieces and dipped in a sweet and savory sauce made of soy sauce, garlic paste, and rock sugar. The practice is relatively simple, rice soaked in water and ground into a pulp, add a little edible alkali, put into a hot pot and stirred into a paste-like thick pulp, and then manually made into balls with a diameter of 1 - 5CM can be the day of the winter solstice, the indispensable thing on the family table is to add the dog meat, pig's feet and other boiled rounds.