This year's summer is still relatively comfortable, there is no long hot weather, from time to time to a rain to reduce some temperature. Recently, the twenty-four seasons of the autumn just past, I have strongly felt the power of the tigers, walking on the road which are "familiar". After the fall, Yang Qi turned down yin gas day, Chinese medicine, lungs and autumn corresponds to the autumn, and autumn dry, dry gas hurt lungs, lung gas is weak, the body's tolerance of adverse stimuli decreased, coupled with the recent hot weather, more likely to feel tired and hot, so the diet should be to nourish Yin heat, moistening dryness, thirst, refreshing and tranquilizing food based on the importance of the body's intake of water and vitamins. In this issue, we will share with you the specific methods of several soups and some cooking skills.
Ingredients: crucian carp, ginger, scallions Practice: 1, the crucian carp above the scales scraped clean, the fish gills and fish belly inner layer of the black film must be dealt with cleanly, or else is not conducive to the health, and fishy taste is very heavy! 2, in the fish body on both sides of a few cuts into the basin, put ginger and garlic, cooking wine, salt, hand evenly coated in fish above, marinate for 10 minutes; 3, marinated fish and then rinse, drain the water or use kitchen paper to absorb the water; 4, ginger slices, chopped green onions; 5, the pot of oil, oil is hot into the crucian carp slow frying on a low flame, until the fish stereotypes after the flip to the other side; 6, Wait until the skin of the fish on both sides of the golden brown, into the ginger, add the right amount of boiling water did not exceed the fish body; 7, turn the heat to stew milky white, skimmed off the top of the floating foam ( to get out of the milky white here must be added to the boiling water, and then simmering over high heat ); 8, continue to stew for 15 minutes, add 1 tablespoon of salt, into the pepper to increase the freshness of flavor , and then add a few minutes of salt, pepper to increase the taste of the fish, and then add a little bit of pepper. Continue to stew for 1 minute; 9, stewed out of the pot, sprinkled with some chopped green onions, soup milky, flavorful and fresh carp soup is simmering well. Instruments: spare ribs, lotus root, white radish, carrot, ginger, scallion, pepper, salt Practice: 1, peel and wash the lotus root and cut it into hobnail pieces, rinse it in water. White radish and carrots were cut into hobnail pieces. The first thing you need to do is to cut up the onion, and then slice the ginger. 2, pot of boiling water, add ginger and cooking wine, put the clean ribs into the pot blanching, water boiled out. 3, another pot, add the right amount of warm water, put the blanched ribs, add ginger, first stewed for 30 minutes. 4, then put the lotus root, carrots and white radish, add a few peppercorns, continue to stew for about 30 minutes. 5, lotus root rib soup stew cooked, add salt and stir well. Lastly, when you serve it, sprinkle some chopped scallions on it. Instruments: old hen, dried mushrooms, jujubes, ginger Methods: 1, kill the good hen on the fire to burn a little bit to get rid of the fine hairs, the surface of the yellow on the line, the chicken wash after the chopping into small pieces. (You can also put a whole chicken). 2, the dry mushrooms in advance of cold water soaking, and then prepare a few red dates. 3, pot of boiling water into the ginger, add cooking wine, the chicken pieces of blanching water after fishing. 4, casserole add the right amount of water, put the blanched chicken pieces, add ginger and jujubes, cover the lid of the pot, large fire boil after a small fire slowly simmer for half an hour. 5, then put the mushrooms continue to stew for half an hour or can be stewed for a while. After the chicken soup is ready, just put a little salt on it. Ingredients: pork thighs, squash, tofu, eggs, ginger, scallions Method: 1, cut the pork into small dices, ginger cut into pieces, and then the diced meat and ginger mixed evenly chopped into a fine minced meat mixture; 2, the meat mixture chopped into a bowl, put in the tofu, respectively, and put in a bowl, put in a bowl, put in a bowl, put in a bowl, put in the tofu, respectively, and put in a bowl, put in the tofu, and then put in a bowl, put in the tofu, respectively, and put in the tofu. Into the bowl, put the tofu, add sugar and salt, soy sauce and pepper, and then beat an egg, use chopsticks in one direction to mix the filling evenly; 3, and then along the direction of the previous hand will be the meat filler wrestling to the supreme strength, the meatballs will be more elastic; 4, squash cut into thin slices of hobnail, and then a little bit of ginger sliced, chopped green onions; 4, squash cut into thin slices, and then a little ginger, chopped; 4, squash and then the meatballs will be more elastic. 5, pour a small amount of oil into the pot, put ginger slices stir fry, pour a large bowl of water, the loofah pieces into the pot to boil; 6, loofah almost cooked, turn off the fire, began to do meatballs into the soup, small fire can make the balls quickly stereotypes, from the outside to the inside of the slowly cooked, the balls will not be scattered; meatballs after all the done, open the high-fire to the soup, skimming the above After the meatballs are all done, turn up the heat and bring the soup to a boil, skim off the top, cook for 2 minutes, add salt and pepper and stir well, put them into soup bowls and sprinkle with small chopped green onions.