1, stewed pigeon with mushrooms and ganoderma lucidum
6 grams of auricularia auricula and ganoderma lucidum, 1 squab, salt, monosodium glutamate, cooking wine, ginger and onion. Immerse squab in water, remove hair and viscera, wash, put into a pot, add salt, monosodium glutamate, cooking wine, ginger, onion and water, and then add sliced Ganoderma lucidum. Put the cup containing pigeons and Ganoderma lucidum into a pot and stew it in water.
2. Polygalae beef soup
Polygala tenuifolia 10g, Lycium barbarum 20g, beef 250g, cooking wine 10ml, salt, ginger and pepper 5g each, monosodium glutamate 3g and onion 10g.
Wash the beef, drain the blood in the boiling water pot and cut it into 3 cm square pieces. Wash polygala tenuifolia, cook with black beans for 20 minutes, remove and drain. Wash Lycium barbarum to remove stalks, black seeds and impurities. Pat the ginger loosely and cut the onion into pieces.
Put beef, Lycium barbarum, polygala tenuifolia, cooking wine, ginger and onion into a stew pot, and add appropriate amount of water. Bring the saucepan to a boil, remove the floating foam, simmer for 45 minutes, and add salt, monosodium glutamate and pepper.
3. Morinda officinalis stewed beef
Morinda officinalis 15g, carrot 250g, beef 500g, cooking wine 15ml, ginger, salt, pepper 5g, onion 15g, monosodium glutamate 3g and coriander 20g.
Morinda officinalis how washed with water, pedicled and cut into 2cm long pieces, beef blanched with boiling water, washed and cut into 4cm square pieces, carrot peeled and cut into 3cm square pieces, coriander washed and cut into 2cm square pieces. Slice ginger and onion.
Put beef, Morinda officinalis, carrot, cooking wine, ginger and onion into a saucepan and add appropriate amount of water. Boil the pot with high fire, remove the foam, simmer for a few minutes, add salt, monosodium glutamate, pepper and coriander, and stir well.
4. Stewed beef with Polygonatum and chestnuts
Polygonatum sibiricum 15g, chestnut 150g, beef 500g, black beans, cooking wine 15ml, salt and ginger 5g each, monosodium glutamate 3g, coriander 3g, pepper 3g and onion 10g.
Cook Polygonatum and black beans together and cut into thin slices. Peel chestnuts. Wash the beef, blanch the blood with boiling water and cut it into 4 cm square pieces. Pat the ginger loosely and cut the onion into pieces. Cut the coriander into 2 cm long sections.
Put Polygonatum sibiricum, black beans, chestnuts, beef, ginger and onion into a stew pot, add appropriate amount of water and cooking wine. Bring to the boil with high fire, remove the floating foam, simmer for 10 minute with low fire, add salt, monosodium glutamate, pepper and coriander, and stir well.
5. Stewed beef with curculigo
Curculigo 10g, beef radish 500g, cooking wine 15ml, salt, ginger and coriander 5g, monosodium glutamate and pepper 3g, and onion 10g.
Wash, moisten and slice Rhizoma Curculiginis. Wash the white radish, peel it and cut it into 4 cm square pieces. Wash the beef, blanch the blood with boiling water and cut it into 4 cm square pieces. Cut the coriander into 2 cm long sections. Ginger is broken and onion is cut into sections.
Put beef, Rhizoma Curculiginis, white radish, cooking wine, ginger and onion into a pot, and add appropriate amount of water. Bring to the boil with high fire, remove the floating foam, simmer for 10 minute with low fire, add salt, monosodium glutamate, pepper and coriander, and stir well.
6, tsaoko beef radish soup
3 Amomum tsaoko, 500g beef, 00g radish, pea100g, cooking wine10ml, 3g monosodium glutamate, 3g coriander and pepper, 5g salt and ginger, and 0g onion10g.
Wash the tsaoko and remove the heart. Peel the radish and cut it into 4 cm square pieces. Wash peas to remove impurities. Wash Lai Xiang and cut it into 2cm long sections. Wash the beef, blanch the blood with boiling water and cut it into 4 cm square pieces. Pat the ginger loosely and cut the onion into pieces for later use.
Put tsaoko, pea, radish, beef, ginger, onion and cooking wine into a stew pot, and add appropriate amount of water. Bring the saucepan to a boil, remove the floating foam, stew for another 55 minutes, add salt, monosodium glutamate, pepper and coriander, and stir well.
7. Toast beef soup
20 grams of dodder, 250 grams of beef and 3 grams of salt.
Wash the beef, blanch the blood with boiling water, cut it into thin slices first, then shred it and chop it into velvet. Stir-fry Semen Cuscutae with slow fire and grind into fine powder. Put minced beef and dodder into a pot, add appropriate amount of water and salt. Bring the saucepan to a boil over a large fire, and then simmer until the soup thickens.
8. Huangqi longan beef soup
30g of astragalus root, 25g of longan pulp, 20g of beef, cooking wine 10ml, 5g of salt and ginger, 3g of monosodium glutamate, 20g of onion 10g and 20ml of sesame oil.
Moisten Radix Astragali fully, and obliquely cut into thin slices. Wash the longan meat. Blanch the beef with boiling water to remove the blood, and cut it into 3 cm square pieces. Stir ginger loosely. Put beef, astragalus, longan, ginger, onion and cooking wine into a stew pot, and add appropriate amount of water. Bring the saucepan to a boil, simmer for 1.5 hours, add salt, monosodium glutamate and sesame oil and mix well.
9. stewed beef with old pumpkin
250g beef, 500g pumpkin, ginger, onion, salt and monosodium glutamate.
Wash the beef and cut it into pieces 2.5 cm long and 2 cm thick. Peel the pumpkin and cut it into pieces 3 cm long and 2 cm thick. Put beef and pumpkin in aluminum pot, add ginger, onion, salt and water. Boil aluminum pot with strong fire, then stew with slow fire, and add monosodium glutamate when eating.
10, stewed beef with broad beans in ginger sauce
250g of fresh broad beans, 500g of beef, ginger, onion and salt.
Peel fresh broad beans (or water-dried broad beans), cut beef into pieces with a length of 2.5 cm and a thickness of 2 cm, add salt, ginger and onion, put them in a casserole, and add appropriate amount of water. Bring the casserole to a boil with high fire, and then simmer until it is cooked.
1 1, Curculigo Cynomorium songaricum beef soup
Cynomorium songaricum, Fructus Lycii and Rhizoma Dioscoreae each 15g, Rhizoma Curculiginis, Fructus Rosae Laevigatae, Radix Rehmanniae Preparata, Semen Cuscutae, Honeycomb and Herba Epimedii each 9g, Fructus Schisandrae Chinensis 6g, Yellow Dog Whip 30g, Beef 300g, Ginger and Onion each 10g, Salt 15g, and cooking wine 65438+.
Put the above 10 medicinal materials into a pot, add 200ml of water, decoct for 25min, pour out the liquid medicine, add 200ml of water, decoct for 25min, filter off the residue, and combine the liquid medicines.
Wash the beef, put the yellow dog whip, ginger, onion, salt, pepper, cooking wine and pepper powder into a stew pot, add water 1000 ml, inject the liquid medicine, add salt, boil over high fire, and simmer 1.5 hours.
12, Ziziphus jujuba seed piggery hall
20g of Ziziphus jujuba seed, 20g of longan pulp, pork tongue 1, cooking wine10ml, 5g of salt and ginger, 3g of monosodium glutamate and pepper, 0g of onion10g, 20ml of oil.
Stir-fry Ziziphus jujuba seeds until fragrant. Boil the pig's tongue in boiling water for 8 minutes, scoop it up, scrape off the tongue embryo and cut it into 3 cm long slices. Wash the longan meat. Pat the ginger loosely and cut the onion into pieces for later use. Put pork tongue slices, Ziziphus jujuba seeds, longan pulp, ginger, onion and cooking wine into a stew pot, and add appropriate amount of water. Bring the saucepan to a boil, then simmer it, and add salt, monosodium glutamate, pepper and big oil.
13, stewed pork liver with mulberry leaves
20g of mulberry leaf, 200mg of pig liver, cooking wine 10ml, 4g of salt, 3g of monosodium glutamate, 5g of ginger, 20g of onion 10g and 20ml of big oil.
Wash pig liver and cut it into thin slices. Wash and drain mulberry leaves. Pat the ginger loosely and cut the onion into pieces. Put ginger and onion in a pot and add some water. Bring the saucepan to a boil, then add the liver, mulberry leaves, cooking wine, salt, monosodium glutamate and big oil, and the liver will be cooked.
14, stewed pig lung with glehnia littoralis
Radix Glehniae 30g, pig lung 1, radish 500g, cooking wine 10ml, salt and ginger 5g, monosodium glutamate and pepper 3g, and onion 10g.
Rinse pig lung repeatedly, cut into pieces of 4cm long and 3cm wide, thoroughly moisten Radix Glehniae, slice, wash radish, peel and cut into pieces of 4cm long and 3cm wide. Pat the ginger loosely and cut the onion into pieces for later use.
Put pig lung, glehnia littoralis and radish into a stew pot, add appropriate amount of water, and then add ginger, onion and cooking wine. Bring the saucepan to a boil with high fire, then simmer for 45 minutes, add salt, monosodium glutamate and pepper, and stir well.
What to eat is good for people's lungs? The above is a summary for your reference.