1, peanut and soybean bone soup
Ingredients: big bone 400g, peanut 45g, soybean 45g, salt, cooking wine 1 spoon, ginger, half a spoonful of pepper.
Practice: prepare big bones and blanch them for later use. Prepare soybeans and peanuts. In a big bone pot, wash the soybeans and peanuts and add them. Add water, ginger, cooking wine and pepper and cook in an electric pressure cooker for 20 minutes. When the gas is exhausted, add salt to taste and put it in a bowl.
2, tofu radish big bone soup
Ingredients: Sanhuang chicken 1, chicken essence, ginger 1, 5 cloves of garlic, star anise 2, pepper 1, soy sauce 1, coriander 1, yuanzhen sugar 1, sesame oil/kloc.
Practice: Wash the chicken, remove the chicken butt (it will taste when burned together), cut off the nails, and chop it into large pieces of about 5 cm. Flatten the garlic, slice the ginger, cut the pointed green pepper into a circle with a width of about 2cm, cut the coriander into 5cm segments, heat the oil in the pan, add the onion, ginger, garlic and pepper, stir-fry until the chicken skin is tight. Pour in Pixian bean paste, yellow wine, sugar, star anise and soy sauce, and stir-fry until uniform. Pour hot water on the surface of chicken nuggets, open the lid and heat to half of the soup (about 10 minute), then add edamame and heat for 5 minutes, sprinkle with green pepper rings, coriander segments, sesame oil and chicken essence before taking out, stir-fry for two or three times and then turn off the heat.
3. Lotus root bone soup
Ingredients: big bone 1 000g, lotus root1200g, ginger 20g, salt 20g, water 5000g, onion1.
Practice: Prepare raw materials: big bone, lotus root and old ginger. Wash the big bones clean. If it is a frozen big bone, it needs to be soaked in clear water for a period of time. Peel the lotus root and wash it. Wash ginger and pat it flat for use. The big bone was cut in half. Wash lotus root, cut into hob shape, pour water into the pot and add ginger. Add big bones, cover and bring to a boil. After boiling, skim off the foam. Reduce the heat, stew for 3 hours, and add some salt. Turn off the fire and pour out the chopped green onion.
4, Danggui soup soaked mutton slices
Ingredients: sheep bone1500g, mutton 200g, Chinese cabbage 2g, pepper 2g, salt 3g, angelica sinensis10g, ginger 5g, onion 3g, pepper10g.
Practice: wash the sheep bones and put them in cold water in the pot. Boil until the foam floats and skim off. In order to make the soup more pure, remove the residual floating foam from sheep bones and filter the soup with a sieve. The filtered soup is very clear, and then the sheep bones are put in. Prepare the raw materials for cooking meat. This soup uses Angelica sinensis as the main ingredient, rather than other cook the meat ingredients, to increase the nourishing performance of the soup. You can put a few slices of pepper or not. Put cook the meat's ingredients in the bone soup. After the fire boils, simmer for 3 hours. I put the fresh mutton in the refrigerator myself. I set the soft freezing temperature of the refrigerator at MINUS 7 degrees, so that the frozen meat can be sliced easily. The thinner the mutton slices, the better, and the thickness should not exceed 2 mm. I basically cut a little more than 1 mm, and pay attention to the sharp knife. Sliced mutton will naturally roll up if it is cut thin enough, and the thin mutton slices will be very tender. Add pepper and salt to the casserole to taste. Add the boiled sheep bone soup and put all four baby dishes in. Cook over medium heat until the baby dishes are cooked. Add the mutton slices. Press it gently to turn off the fire. Leave the fire cover for about 5 minutes. The soaked mutton is just right in maturity and tastes tender. Sprinkle chopped shallots on the table and add a little Chili oil according to your preference. You can enjoy the delicious mutton buns.