The practice of carrot beef soup;

Peel carrots, wash them and cut them into small pieces. Wash the cow, cut it into small pieces, and wash the candied dates for later use.

Boil a pot of water and add carrots, cows and candied dates. After the water is boiled again, simmer for about 2.5 hours and season with salt.

Stewed turnip with beef brisket: wash beef brisket and cut into pieces, blanch it with boiling water and then wash it with cold water. Heat the casserole, put oil in it, stir-fry ginger slices, stir-fry beef brisket, add appropriate amount of water, simmer for 30 minutes on low and medium heat, then turn off the heat for half an hour, repeat the stew until the beef brisket is full, and add appropriate amount of salt and sugar to taste.

Peel the radish, wash it, cut it into pieces, stir-fry it in an oil pan for a while, and then put it into a beef brisket casserole, simmer for another 30 minutes, and put it in the original pan.

The practice of turnip fishtail soup: the turnip is undressed, washed and cut into thick slices.

Wash and drain the scales of pomfret tail, add 1 tbsp oil to the pan, and fry pomfret tail until it is slightly yellow.

Boil 2 soup bowls of water, put down the green radish, cook the pomfret tail for about 1 hour, and season with salt.

Three-color radish beef stew practice: cut green radish, white radish and carrot into hob blocks for later use.

Slice beef, add seasoning, chicken essence, soy sauce, pepper and a little water starch, mix well and marinate 10 minutes to taste.

Put peanut oil, onion and ginger in the pot, stir fry, add radish slices, stew over medium heat, and finally add salt.

Ingredients: pig tongue 1, about 600g, green radish 400g, carrot 250g, 4 candied dates, dried tangerine peel 1 tablet.

Practice: scald the pig's tongue with hot water, scrape off the tongue coating and wash it. Peel carrots and vegetables, wash and cut corners. Soak tangerine peel, scrape off the pulp and wash. Boil a proper amount of water, add green radish, dried tangerine peel and candied dates, and cook for 1 hour, add pork tongue, and cook until pork tongue is enough, and season with salt. This soup is made in autumn and winter.

Practice of radish and pig bone soup;

One carrot (about 10cm), cut into 2cm chunks, two carrots (about 10cm), two pig bones (about the size of a fist) and two or three candied dates.

Put the above materials into the pot and add about 4500 ml of water, not too much, otherwise it will dilute the taste of the soup. Of course, there is no shortage of kung fu, which I really can't describe. Although I have experience, I can't say. It's up to someone to understand. After the fire boils, skim the blood from it and stew it over medium heat. If you don't like oily friends, you can skim off a layer of oil slick at this time. Personally, I think eating any oil is not good, and it is not good for the taste of this soup. The fire can last for about two hours. When drinking, you can add some salt to taste according to your personal preference.