1. Stewed lean meat with Ophiopogon japonicus and Sydney
Ingredients: Sydney 1 piece, half a catty of lean meat, a little Ophiopogon japonicus, a little apricot, 4 bowls of clear water and a proper amount of salt.
Exercise:
1, Ophiopogon japonicus is soaked in clear water and washed; Chop lean meat into patties; Peel Sydney, wash and cut into pieces; Wash the apricots.
2. Put Ophiopogon japonicus, Sydney, lean meat and apricots into a stew and add 4 bowls of clear water.
3. After stewing for 2.5 hours, add some salt to taste.
2. Ophiopogon japonicus wolfberry pigeon soup
Materials: Ophiopogon japonicus 15g, Lycium barbarum 20g, Polygonatum odoratum 15g, Adenophora adenophora 20g, 2 candied dates, and pigeon 1 bird.
Exercise:
1, all materials shall be soaked for 20 minutes (materials containing sulfur shall be soaked 12 hours).
2. Put the pigeons in the pot and cook for 3-4 minutes. Take it out and clean it for later use.
3. Put all the ingredients and pigeons into the pot, add 2L of clear water, bring to a boil with high fire, turn to low fire and cook for 2 hours. Just add a proper amount of salt 15 minutes before boiling.
3. Ophiopogon japonicus, Chinese yam, Polygonatum odoratum and stewed pigeon
Materials: pigeon 1, yam 15g, Polygonatum odoratum 15g, Ophiopogon japonicus 15g, ginger 1, salt.
Exercise:
1. Pigeons are cleaned, chopped and blanched in boiling hot water.
2. Wash yam, Polygonatum odoratum and Ophiopogon japonicus for later use.
3. Put pigeon, yam, Polygonatum odoratum, Ophiopogon japonicus and ginger slices into an electric casserole, and add 1 liter of clear water for 2 hours.
4. Add the right amount of salt to taste.
4. Braised lean meat with Ophiopogon japonicus and Poria cocos
Raw materials: lean meat 1 00g, Ophiopogon japonicus 3g, Poria cocos 3g, Chinese yam slices 3g, tremella fuciformis 1 g, ginger 1 slice, appropriate amount of salt, candied dates 1 piece, Xinhui Chenpi1piece.
Exercise:
1, prepare Ophiopogon japonicus, Poria, Chinese yam slices, dried tangerine peel, candied dates, etc. Wash with clear water and drain.
2. Cut the lean meat into appropriate pieces, cut a piece of ginger, and tear the tremella into small pieces after soaking. Blanch the lean meat and ginger slices together, and then put them into the stew.
3. Add tremella, Ophiopogon japonicus, Poria, Chinese yam slices, dried tangerine peel, candied dates, etc. And inject boiling water for about 8 minutes.
4. Cover the lid, put it into the electronic stew pot, add boiling water to the periphery to the highest water level, cover the periphery, stew for about 2.5-3 hours, and add salt before eating.
5. Maidong Shashen Duck Soup
Ingredients: 6 grams of Ophiopogon japonicus, 23 grams of Adenophora adenophora, 358 grams of old duck, appropriate amount of salt and water.
Exercise:
1, put the old duck into the soup pot, pour in some water, and bring it to a boil.
2. Pour off the water, wash the old duck, put in clean water at one time, add Radix Adenophorae and Radix Ophiopogonis, and boil over high fire.
3. Cook for another 5 minutes, pour into the rice cooker and cook with electricity for 2 hours.
4. Add the right amount of salt to taste; Stir well and turn off the power supply; Put it in a bowl to enjoy.