1. Mushroom bone soup.

Ingredients:

1000 grams of stick bones, 30 grams of Cordyceps flowers, 12 morels, 20 Agaricus blazei caps, 10 small flower mushrooms, 5 red dates, ginger 3 slices, a small handful of Sichuan peppercorns, an appropriate amount of salt, 1 spoon of rice vinegar, and 2 spoons of cooking wine.

Method:

(1) Wash the floret mushrooms, Agaricus blazei blazei caps, and golden cordyceps flowers at least an hour in advance and soak until soft. Just wash the morels before putting them in the pot.

(2) Pour in water and soak until ready.

(3) Wash the stick bones. Pour cold water into the pot, add a spoonful of cooking wine, ginger slices and peppercorns and bring to a boil over high heat.

(4) After fully boiling the blood foam, take it out and put it into a casserole for later use.

(5) Take the mushrooms out and put them into the pot. , slowly pour the water used to soak the mushrooms into the casserole. There may be sediment in the bottom layer of water, so just pour the top layer. Add enough water at one time, then add a spoonful of cooking wine, a spoonful of vinegar and red dates. Simmer over low heat for two hours. If you use an electric pressure cooker, you can add a little less water, and the electric pressure cooker will lose less water.

(6) Add appropriate amount of salt to season before serving. The meat is soft and rotten, the mushrooms are tender and smooth, and the soup is golden, satisfying in every mouth.

2. Carrot stick bone soup.

Ingredients:

1 corn kernel (freshly peeled corn), 1 handful of edamame, 1 carrot, 5 slices of ginger, 600 grams of stick bones, 1 tsp of salt, olives Appropriate amount of oil.

Method:

(1) Cut a stick bone into small pieces and soak in the bleeding water.

(2) Clean the soaked stick bones, remove them and control the moisture.

(3) Clean a handful of edamame and set aside.

(4) Peel a corn into corn kernels and clean them.

(5) Peel a carrot and cut it into hob pieces.

(6) Slice a piece of ginger.

(7) Put the washed stick bones into the soup pot and add the prepared ginger slices.

(8) Add edamame and corn kernels.

(9) Add carrot pieces.

(10) Add a small spoonful of salt, an appropriate amount of olive oil, and an appropriate amount of water.

(11) After the fire is boiled, turn to low heat and simmer for one hour.

3. Kelp soup.

Ingredients:

900 grams of stick bones, 300 grams of kelp, 200 grams of tofu, 2 green onions, 6 slices of ginger, 1 coriander, 100 grams of pea tips, 5 grams of oyster sauce , 5 grams of light soy sauce, 1 star anise, 12 peppercorns.

Method:

(1) Prepare the large bone stick, wash it and set aside for use.

(2) Boil water in a pot, add large bone sticks, and boil the bone sticks to remove the blood.

(3) Wash the large bone stick and set aside for use.

(4) Put the large bone stick into a casserole, add water and bring to a boil, discarding the foam on the surface. Cover and simmer over low heat.

(5) Cut the tofu into pieces and wash the kelp several times to remove the salt water. Pinch off the tips of the peas and leave the seedlings for later use.

(6) Cut the side dishes and set aside.

(7) After simmering the big bone sticks for about 20 minutes, add the peppercorns and aniseed.

(8) Add light soy sauce and oyster sauce.

(9) Add onions and ginger.

(10) Add kelp slices.

(11) Add the tofu cubes and stir gently evenly. Cover and simmer over low heat for 20 minutes.

(12) Open the lid and taste the saltiness. If it is salty enough, there is no need to add salt. The saltiness of kelp will be stronger. Add pea shoots.

(13) Turn off the heat, sprinkle with coriander and stir evenly.