Cuisine and its effects: qi and blood double tonic recipes beauty recipes menstrual disorders recipes
Flavor: original taste Craft: cooking
Lily Red Date Ginkgo Beef Soup preparation materials:
Main ingredient: lily (dry) 40 grams, jujube (fresh) 50 grams, lotus seeds 40 grams, white fruit (dry) 40 grams, beef
2. Remove the shell of the ginkgo, soak in boiling water to remove the film, wash. Lotus seeds soak and remove the heart.
3. Wash the lily, red dates and ginger, and remove the core of red dates.
4. Put the lily, red dates, ginger, lotus seeds, ginkgo, beef slices into a casserole, add the right amount of water, rapid fire boil, change to medium heat to boil until the lily, beef is cooked, put fine salt to taste.
Small tips - health tips:
This dish has a face skin care, muscle anti-wrinkle, tonic blood and gas, menstrual cramps role.
The practice of gorgonzola ginkgo tripe soup is described in detail
Cuisine and Efficacy: Spleen nourishing recipes Kidney nourishing recipes Diuretic recipes
Flavor: salty and fresh flavor Craft: cooking
The ingredients of gorgonzola ginkgo tripe soup:
The main ingredient: 120 grams of gorgonzola rice, 550 grams of pig bladder
Accessories: 5 grams of Chen Pei, white fruit (dry) 40 grams
Seasoning: salt 5 grams
Teach you how to do gorgonzola ginkgo tripe soup, how to do gorgonzola ginkgo tripe soup to be delicious
1. pig tripe (that is, pig bladder) turned over with salt rub, wash with water, deodorization.
2. White fruit shell, dip the outer layer of the film, wash with water.
3. Gravy, Chen Pi soaked in water, wash.
4. Put all ingredients into boiling water.
5. Boil for 3 hours on medium heat.
6. Season with fine salt and serve.
Tips - Health Tips:
1. Gorgon fruit strengthens the spleen and stops diarrhea, fixes the kidney and astringent. White fruit to dispel disease and asthma, astringent dehumidification. Pork tripe has the effect of strengthening the spleen and kidney and normalizing urination. Chenpi can move qi and strengthen the spleen, dry dampness and phlegm.
2. The soup made from the above ingredients has the therapeutic effect of strengthening the spleen and tonifying the kidney, astringent and diarrhea, and healthy people can drink it to make up for the taste and beauty of the healthy people who drink it often to prevent kidney pain.
How to make Lily Kawabe Ginkgo soup in detail
Cuisine and effects: medicinal recipes asthma recipes asthma recipes cough recipes tonic recipes
Flavor: the original taste Craft: boiled
Lily Kawabe Ginkgo soup ingredients:
The main ingredient: white fruits (dry) 10 grams, 300 grams of beef (fat and lean)
Supplementary ingredients: lily (dry) 50 grams, 10 grams of Szechuan shellfish mother
Seasoning: 5 grams of ginger, 2 grams of salt, 2 grams of chicken essence, 1 gram of white pepper
To teach you how to do lily Kawabe ginkgo soup, how to do lily Kawabe ginkgo soup to be tasty
1. will be blanched in boiling water to remove the blood of the beef, cut into slices; ginkgo removed from the shell, ginger sliced and set aside.
2. Put Sichuan shellfish, lily and ginkgo together in a pot containing boiling water, and cook over medium heat for about 15 minutes.
3. Put the beef slices and ginger slices into the pot together and cook over high heat for about 5 minutes, add salt, chicken essence, and white pepper to taste.
Small tips - health tips:
Respiratory diseases have auxiliary therapeutic effect of the medicinal diet Xuan lungs and lungs, to stop coughing and asthma. This dish is not suitable for people with food accumulation and thick phlegm.
Tips - Food Compatibility:
Dried white fruits: do not eat with eel.
Chuanbeimu: Chuanbeimu against aconite, alum stone, mangosteen, evil peach blossom.
Roasted Chicken with White Fruit
Information: 1 new tender hen (weighing about 1250 grams), 250 grams of white fruit (ginkgo), 30 grams of Shaoxing wine, 15 grams of ginger, 10 grams of salt
Specialties: "Roasted Chicken with White Fruit" is a traditional dish of the Castle Peak area in Chengdu. Mount Qingcheng has beautiful scenery and is known for its seclusion. The food here is unique and has the name of "four greats", i.e. one great "Dongtian Tribute Tea", with excellent tea quality, clear juice color, and mellow tea flavor; two greats "Roasted Chicken with White Fruit", with thick and white soup and exceptionally tasty chicken; three greats "Roasted Chicken with White Fruit", with exceptionally tasty chicken; and three greats "Roasted Chicken with White Fruit". Chicken exceptionally tasty; three absolute "Qingcheng pickles", crisp and fresh, deep aftertaste; four absolute "Dongtian Milk Wine", the flavor of wine is strong but not strong, sweet but not greasy.
Legendary "white fruit roasted chicken" for the Qingcheng Mountain Tianshi cave Taoist priests created. It is said that two or three hundred years ago, a senior Taoist priest on Mount Qingcheng was sick for a long time and became increasingly thin. There is a ginkgo tree on Mount Qingcheng that has a history of more than 500 years, and the white fruit it bears is large and firm. Tianshidong a Taoist priest has repeatedly taken the tree with the white fruit, with tender hen soup, stewed thick fire, to the Taoist food dump, so that the Taoist condition improved, and soon returned to health, renewed spirit. From then on, "white fruit roast chicken" will be famous for Rongcheng and the entire Sichuan region, become a special dish
-operation: 1, the chicken slaughtered, de-feathered, gutted, washed with water. With a knife along the backbone of the chicken cut open (abdomen do not cut open), with cold water into the pot to boil when removed, washed with water, remove the blood meal to be used.
2, will be cracked open the shell of the white fruit, even the shell into the pot of boiling water slightly blanched out, peeled shell clean.
3, the whole tender hen into the pot, add water (to the degree of submerged chicken), put ginger, wine, covered Jiong burn 30 minutes or so, until the chicken half-cooked, soup tends to be thick, and then poured into a large casserole, put the white fruit, salt, cover the fire about 15 minutes, until the chicken meat is crispy, soup thick pot, poured into a large round soup plate, the chicken belly up, back down, the white fruit around that is complete.
Features: yellowish color, thick white soup, tender chicken, slightly sweet fruits, soft and tasty.
The key: must take the fat tender hen, remove the blood wash. Cooking, first with a high fire will be the chicken crispy, soup boil thick, and then into the casserole stewed in the fire
White fruit taro puree
Information: 〖main ingredient〗: half a catty of taro net meat, three taels of white fruits, half a cup of sugar, lard four tablespoons, three tablespoons of sugar
〖Supplementary ingredients〗: 1/3 cup of water, two tablespoons of sugar, cornstarch a tablespoon
Operation: (1) taro, clean, sliced steamed, about forty minutes while hot, and then steamed, steamed. Steam for about 40 minutes, then roll into a paste while it is still hot.
(2) remove the shell of the white fruit, put in boiling water to boil for fifteen minutes, take up the coat and remove the heart, wash and drip dry, put in boiling oil to fry for a few moments to remove, add sugar three tablespoons of fishing well (preferably marinated overnight).
(3) put down a tablespoon of lard, put down the white fruit and pickled white fruit sugar stir fry for a moment, add a cup of water to boil until the remaining water is about 3/4 cup, the white fruit and the water to boil the white fruit were served up.
(4) Put down three tablespoons of lard, put down the taro paste, sugar half a cup of slow-fire stir-fry until the sugar dissolves, and then add the rest of the water to cook the white fruit to stir-fry evenly shoveled up.
(5) After the taro paste is cold, if you think it is not smooth, you can put it into a grinder and grind it until it is smooth, then put it into a deep dish and add the white fruit. When eating, steam hot, boil and pour on the taro puree, white fruit. You may or may not want to pour the juice over the taro puree.
White Fruit Duck Casserole
Information: a bare duck, four taels of white fruits, eight taels of yellow sprouts, two coriander, carrots, mushrooms, oyster sauce, sugar, chicken powder, cornstarch, wine, salt, old pomelo, fruit peel, each appropriate amount.
Operation: 1. Fruit shells put in boiling water for five minutes, wash and dry water. Duck clean, cooked in boiling water, remove the water drip dry, cut into pieces.
2. two tablespoons of oil, storm through the fruit, then under the duck popped for a moment, add seasoning, fruit smothered, about ten minutes, thickening off the fire. Sprout white wash, cut short sections, cooked in the pot, put the duck on the yellow sprouts white pot roll, put on coriander, the original pot on the stage can be.
White fruit roast beef
Information: 750 grams of beef, 50 grams of green onions, 250 grams of white fruit, 50 grams of ginger, 50 grams of soy sauce, 20 grams of sugar, 10 grams of starch, 3 grams of monosodium glutamate, 3 grams of refined salt, 40 grams of soybean oil.
- Operation: 1. Beef washed, cut into 4 cm square pieces.
2. Peel the white fruit, slightly pass the kernel with oil, fish it out, put it in boiling water and rub the tender skin with a cloth.
3. frying pan on the heat, put a little oil. Into the sugar 10 grams, fried into the red, into the beef block, stir-fry for a moment, to be sugar color and meat stir-fry evenly, add into the boiling water, in order to not over the beef as well, at the same time under the white fruit kernels, 10 grams of sugar, green onion blocks and ginger blocks, with a strong fire, small fire simmering rotten soft.
4. Pick up the green onion pieces and ginger pieces, water to adjust the starch, poured into the frying pan, thin thickening, out of the pan, can be.
White Fruit Cinnamon Soup
Information: 300 grams of white fruit meat, 5 grams of sugar cinnamon, 200 grams of sugar, a little cornstarch.
-Operation: 1. Put the flesh of the white fruit in a pot of water and cook for 15 minutes, then rinse and strain it.
2. Add water to the pot, put it on high heat and add sugar and washed cooked white fruit, then after rolling, skim off the froth, put in the sugar cinnamon, thicken the gravy with cornstarch water, and then serve in a soup plate
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