Because it tastes good. 1. Cut the pumpkin into pieces and cook with onion and chicken soup until the pumpkin is soft. Take out the onion and pumpkin pieces. Save the soup for later use.

2. Stir the pumpkin pieces into mud, fry the butter, and add a little chicken soup to stir. 3. Add pumpkin soup, add a little flour, cook for a while, then pour in some milk and bring to a boil.

4. Add pepper and salt to taste after boiling. Braised chicken soup with honey sauce

Function: Also called Jazz Soup in Hong Kong, it is said to be Shao Yifu's favorite health soup. The true color of the soup is milky white, very thick and white. It is most suitable for women to drink and has the effect of beautifying and moistening skin.

Ingredients: half a catty of honeydew melon (note that the honeydew melon with white skin and green meat should be tender and not overcooked), half a catty of fresh conch meat (if there is no fresh one, two or two pieces of dried meat are enough), and one catty of old hen.

Accessories: a small piece of ginger.

Practice: It's best to use the traditional profound crock, if not, the profound stainless steel pot will do. First, boil the water (twice as much as the material), add ginger slices, snail meat and chicken pieces, and simmer for half an hour, then simmer for two hours, then cut the honeydew melon into small pieces and simmer for half an hour. At this time, the soup is about half to two-fifths of the original. Finally, add salt according to taste.

Tip: Fresh conch is not easy to clean, and there is a greasy liquid outside. Mix the dried raw powder with the snail meat and wash it with water, so it is easy to clean.

Soak the dried snail meat in warm water for 1 hour, and then wash it for later use; Cut the hen quickly, 6 yuan. If it is too fat, you can remove the chicken skin; But it's best not to peel it. It smells like chicken skin and soup.

Braised meat soup with mussels and laver

The basic characteristics are nourishing yin to reduce fire, clearing away heat and resolving phlegm. Yin deficiency and internal heat, with symptoms of dizziness, dizziness and tinnitus; Or chronic cough with lung deficiency and internal heat, dry throat pain, or phlegm heat accumulation into galls. It can also be used for hypertension, lymphadenitis, goiter and chronic bronchial fire.

The basic material is lean pork180g, 90g mussel and 60g laver.

working methods

(1) Soak mussels in water until soft, and wash them; Clean lean meat, shred, marinate with oil, soy sauce, salt and corn flour 10 minute, tear laver into small pieces, fry in a pot for a while, remove fishy smell and sand, soak in clear water, and wash.

(2) Put mussels in a pot, add appropriate amount of water, simmer 15 minutes, then add laver to boil, then add shredded lean meat to cook until the meat is cooked, and season for later use.