1, yam and soybean meat and bone soup
A little yam, a handful of soybeans and a little big bones.
Wash soybeans and soak them in water. Wash the pig keel, boil the water in the pot, put it in the pig keel for three minutes, take it out and drain it. Put the cooked keel into the pot, pour enough cold water, boil over high fire, and skim off the floating foam.
Add some cooking wine, add onion and ginger slices, pour in soaked soybeans and cook together. After boiling, pour in a tablespoon of vinegar (which is beneficial to the precipitation of calcium).
Bring the fire to a boil, keep it 10 minute, and turn it down for one and a half hours. It's time to open the lid, put in the washed, peeled and diced yam, cook for about half an hour, season with salt and take out the pot.
2. Radish ribs soup
A radish, a few ribs, and a little wolfberry.
First, you need to clean the radish and ribs, and then cut the radish into pieces. Rinse the ribs with hot water first, so that the ribs soup will be sweeter.
Soak Lycium barbarum in warm water, put the processed ribs and carrots into the pot, put the soaked Lycium barbarum into the pot, and cover the pot. Boil the fire and add a little seasoning.
3. Corn Cordyceps flower bone soup
A few Chinese caterpillar fungus flowers, a corn and some big bones.
Wash the cordyceps flowers and soak them in cold water until they are soft. After scalding the big bones with hot water, the corn needs to be cut into pieces first. Boil big bones, corn and cordyceps in a pot.
Add a little ginger and water, and remember to put the water just soaked in Cordyceps into the pot. Cover the pot, cook for half an hour with high fire, and then cook with slow fire.
4、
About 500 grams of black-bone chicken, 50 grams of American ginseng, 4-5 pieces of red dates, 2 pieces of longan, 2 pieces of ginger, and 0/0-20 of medlar/kloc.
Wash the crock, add water that can submerge the black-bone chicken, boil, add 1 black-bone chicken, continue to boil, pour off the water and remove the fishy smell. Change fresh water, add black-bone chicken, American ginseng, red dates, longan pulp, ginger slices and medlar, and cook with strong fire 1 hour and slow fire 1 hour.
5. Lotus root and pig bone soup
500g fresh lotus root, 2 pig leg bones and a little salt.
Cut fresh lotus root into pieces, and blanch pig bones with boiling water to remove dirt for later use. Put fresh lotus root and pork bone together in a pressure cooker (the water is about 3 fingers high after the material overflows) and cook for about 15 minutes, then turn to medium heat and cook for about 20 minutes, and then open the pot. When lotus root and meat are tender, add salt to taste.
6, ribs, cabbage and tofu soup
250g of Chinese cabbage, 200g of tofu, 250g of vermicelli, 2 ribs, 3g of salt and 3g of pepper.
Wash ribs, blanch to remove blood, rinse off foam, add water and boil again, add a tablespoon of cooking wine, and simmer slowly. Wash the cabbage and cut it into long strips. Cut the tofu into cubes. Soak the vermicelli in boiling water for use.
After the ribs soup is cooked, add the cabbage, then add the tofu and vermicelli, and cook the cabbage on low heat. Add a little salt and pepper to taste before cooking. Order a few drops of sesame oil according to your personal preference.
7. Double bean vermicelli bone soup
Soybean 100g, plum bean 50g, carrot half, fan bone (about 450g), 2 candied dates, a small piece of ginger, and clear water10 bowl.
Wash soybeans and eyebrow beans with clear water, peel carrots and cut into pieces. Rinse the pig's fan bones after flying. Rinse candied dates with water. Put all the ingredients into the soup pot, add 10 bowl of clear water, cook over high heat until the water boils, cook over low heat for 2 hours, and season with salt.
8. Radish and shrimp skin soup
20g of dried shrimps, 250g of radish, lard, chopped green onion, shredded ginger, salt and broth.
After washing the radish, wipe it into silk with a rag. Boil the water, take it out, and squeeze it dry for later use. Put oil in the pot. When it is 80% hot, add chopped green onion and Jiang Mo and saute until fragrant. Then add broth, shredded radish, shrimp skin and salt, boil and take out.
Shrimp skin is salty, so pay attention to the right amount of salt. Drain the shredded radish first, and then try to squeeze it out. You can use clean water without broth at home, but the taste will be worse.
What to drink? The above is a summary for your reference.
Calcium supplement,