1, jujube wolfberry quail soup

Materials: quail 2, jujube 6, ginger 3-4 pieces, wolfberry 6, salt.

Practice: quail clean, remove viscera; stew pot into the water to boil, put a small spoonful of cooking wine, 2 slices of ginger, quail, large fire open to a small fire simmer for 2-3 minutes, fish out the quail with water to wash clean; stew pot clean into the quail, 2-3 slices of ginger, 6 red dates, (dates are best to remove the jugs, or easy to catch fire) the right amount of water, large fire boil into a small fire simmering for 2 hours, put the right amount of Salt, turn off the fire and simmer for 5 minutes, delicious red dates and wolfberries quail soup is out of the pot.

2, quail ribs soup

Materials: quail 2, ribs 1 small row, Cordyceps flowers randomly, Codonopsis 2, goji berries randomly, small red dates 4. Ginger 3 slices, salt appropriate amount.

Practice: cut off the quail head and tail, lungs, wing tip cut, neck of the skin discarded; boiling point of the water off the water small open fished up to go purine; put the ingredients into the steamer takes 60 minutes, steamed to the remaining five minutes to put some salt and a few drops of oil and goji berries.

3, cinnamon quail soup

Instruments: dry scallop several, a few dried small fish, cinnamon 1 small, quail 2, 5 red dates, honey dates 3, figs 3, Chinese yam (also known as yam) several slices of Chinese wolfberries, wolfberries, lotus seeds 1 small, lily 1 small, carrot, ginger a number of salt and chicken seasoning in moderation.

Practice: wash and remove the core of the jujube, the other herbs with water, carrots peeled and cut into pieces; quail into the boiling water after a slight boil and fish, to remove the blood and refrigerated flavor; burn a pot of water, the water boiled all the materials into the first boil 20 minutes over high heat, and then switch to a slow simmering in the small fire for 2-3 hours can be eaten with the right amount of salt and chicken essence.