1, stewed Sydney with lily

Ingredients: 2 Sydney, 2 Lily and 3 Rock Sugar.

Practice: add water to rock sugar and cook slowly. Soak in clean water for half an hour, then boil in boiling water for three minutes. Take out and drain. Remove the heart from Sydney, wash it and cut it into pieces in batches. Put Sydney, lily and crystal sugar water into a stew pot and stew for about 3 hours.

Efficacy: nourishing yin and moistening lung.

2. Braised carp with sour plum

Ingredients: one carp, five sour plums, one or two pickles and four or two ribs.

Practice: Cut the carp into pieces, fry them in oil pan until golden brown, then splash water with ginger, onion and wine for five minutes, and cook the ribs for five minutes. Carp, ribs, sour plums and pickles are put into a stew pot together, and the cooked grains are added and stewed for about four hours.

Efficacy: Relieve summer heat, quench thirst and eliminate fatigue.

3. Stewed black-bone chicken with Beiqi and Danggui

Ingredients: astragalus, angelica, black-bone chicken and ginger.

Practice: Wash the chicken after cutting, put it in boiling water for five minutes, then take it out and wash it. Beiqi, Angelica sinensis, black-bone chicken and ginger are put in a stew pot and boiled for about five hours, and salt is added when eating.

Efficacy: Women with irregular menstruation, leucorrhea and dizziness caused by blood deficiency are most effective. It can also be used as a health care diet.

4. Shen Qiang Yanshou Decoction

Ingredients: Radix Codonopsis, Atractylodis Rhizoma, Poria San Qian, Radix Angelicae Sinensis, Rhizoma Chuanxiong, Radix Rehmanniae Preparata, Radix Paeoniae Alba, Fructus Lycii, Hay, Ginger, 10 red dates, and a squab.

Practice: Boil the squab in boiling water for five minutes, then take it out and wash it. Wrap the medicinal materials in clean gauze, tie them tightly, put them in a stew pot with young pigeons, add appropriate amount of boiling water, stew for about five hours, take out the medicine bag and season with salt.

Efficacy: tonifying kidney, invigorating qi and nourishing blood, strengthening body, prolonging life and rejuvenating.

5. Stewed pigeon with Radix Astragali and Radix Codonopsis

Ingredients: a pigeon, half a catty of Astragalus membranaceus, half a catty of Dang, half a spoonful of wine, half a catty of yam, two ounces of pork and one slice of ginger.

Practice: Boil pigeons in boiling water for five minutes, then take them out and wash them. Boil pork in boiling water for three minutes, then take it out and wash it. Put yam, astragalus root, codonopsis pilosula, ginger and wine into a stew pot, add boiling water, stew for about five hours, and season with salt when eating.

Efficacy: Yiqi Jianpi and stomach.

6. Stewed chicken with fragrant dew

Ingredients: a thin chicken, 22 mushrooms, half a ham, half a diced carrot, a slice of ginger and an onion.

Practice: Wash the chicken, blanch it in boiling water for five minutes, then add ham, ginger and onion, put it in a stew pot, add appropriate amount of boiling water, stew for about four hours, add mushrooms, stew for forty minutes, and season with salt.

Efficacy: This soup is mild and nourishing, suitable for all ages.

7. Stewed grass carp head with ginseng

Ingredients: grass carp head (about 80 Liang), ginseng slices for two yuan.

Practice: cut the head of grass carp (mandarin fish) into two pieces and connect them together. Boil in boiling water for three minutes, and take it out. Put the fish head and ginseng slices in a saucepan, add appropriate amount of boiling water, stew for about four hours, and season with salt.

Efficacy: refreshing and strengthening the brain.

8. Stewed pig brain with gastrodia elata.

Ingredients: four pairs of pig brains, two pieces of gastrodia elata and two pieces of ginger.

Practice: Carefully remove the red tendon of pig brain, wash it, simmer it in cold water until the water boils, remove it and drain it. Put pig brain, gastrodia elata and ginger slices into a ton cup, add appropriate amount of boiling water, stew for about four hours, and season with salt.

Efficacy: Long-term consumption of this product can cure patients with chronic headache.

9. Stewed ribs with carrots

Ingredients: four ounces of carrots, one catty of ribs, one winter bamboo shoot, one yuan of Chuanxiong, and San Qian of Astragalus.

Practice: Rinse the ribs with boiling water and cold water, then pour them into the stew pot together with the cut carrots and winter bamboo shoots, add Chuanxiong and Astragalus, stew for about three hours, and add salt to taste.

Efficacy: beauty and health care, spleen function.

10, Shashen Yuzhu Old Duck Soup

Ingredients: Glehnia littoralis, Polygonatum odoratum, Euryale ferox, two slices of ginger and an old duck.

Practice: cut the old duck into pieces and boil it in boiling water for five minutes, then take it out and wash it. Put Radix Adenophorae, Rhizoma Polygonati Odorati, Semen Euryales and old duck into a stew pot, add appropriate amount of boiling water, stew for about four hours, and season with salt.

Efficacy: Nourishing yin, moistening lung, and clearing up tonics. It is used for people with dry cough, less phlegm, fatigue, thirst and constipation.

1 1, stewed mutton with Polygonum multiflorum Thunb.

Ingredients: eight taels of mutton, four parts of Polygonum Multiflori Radix, proper amount of Lycium barbarum, ginger slices, onion segments, Shaoxing wine and sesame oil.

Practice: Wash the mutton, cut it into pieces, blanch it in boiling water, rinse it with cold water, put the washed Polygonum multiflorum together with other ingredients in a stew pot, add appropriate amount of water to stew for 3-4 hours, and add salt to taste.

Efficacy: invigorating qi, refreshing, warming spleen and stomach, and keeping out cold.

12, Poria and Codonopsis pilosula black chicken soup

Ingredients: black-bone chicken 1 kg, Lycium barbarum 2 yuan, Poria cocos 1 yuan, San Qian and Codonopsis pilosula.

Practice: Wash the black-bone chicken, cut it into small pieces, blanch it in boiling water and rinse it with cold water. Put the cleaned Lycium barbarum, Poria, Codonopsis pilosula and black-bone chicken pieces into a stew pot, add appropriate amount of water, stew for 3-4 hours, and season with salt.

Efficacy: Enhance heart and liver function, enhance immunity, protect liver and improve eyesight.

13, stewed ribs with Eucommia ulmoides.

Ingredients: hippocampus and Eucommia ulmoides. There are also Lycium barbarum, two yuan each, a catty of ribs, half a carrot, half a angelica, and San Qian for black dates and astragalus.

Practice: Wash the ribs with boiling water and put them into the pot together with Eucommia ulmoides Oliv. , hippocampus, angelica, jujube, astragalus, medlar, add appropriate amount of water to stew for five hours, then add diced carrots to stew for half an hour, and add salt to taste.

Efficacy: It can tonify liver and kidney, and is suitable for people with waist and foot pain and fatigue.

14, stewed crucian carp with red dates and lotus roots

Ingredients: San Qian red dates, half a catty of lotus root, two strips of crucian carp, three slices of carrots, four slices of astragalus root and three slices of ginger.

Practice: crucian carp is washed and filtered to remove water, and carrots and lotus roots are washed and cut into pieces. First, put red dates, astragalus root and lotus root in a stew pot for 2-3 hours, then add carrots, ginger slices and crucian carp for half an hour, and add a little rice wine and salt to taste.

Efficacy: Effectively reduce wrinkles and remove acne. It is also suitable for people with chlorosis, anemia and dizziness.

15, stewed shrimps with Polygonum multiflorum Thunb

Ingredients: Polygonum multiflorum Thunb. San Qian, shrimp 82 Liang, Lycium barbarum San Qian, Chuanxiong half money.

Practice: Put the washed Polygonum Multiflori Radix, Fructus Lycii and Rhizoma Chuanxiong into a pot and stew for two hours, then add the washed shrimp, Jamlom rice wine and salt and stew for about 10 minute.

16, stewed mutton with red dates and Hu Aishan

Ingredients: four Liang of white radish, five Liang of Chinese yam, seven Liang of mutton, San Qian of red dates, one yuan of cinnamon and one yuan of dried tangerine peel.

Practice: cut the mutton into small pieces, wash it and scald it with boiling water, and cut the white radish into pieces. Put the washed yam, red dates, cinnamon, dried tangerine peel and mutton into a stew pot, add appropriate amount of water and stew for four hours, then add radish and stew for one hour, and add salt to taste.

Efficacy: strengthen liver, kidney function and urinary system, suitable for people with poor congenital constitution and frequent urination in the elderly.

17, melon and barley lean broth

Ingredients: melon 42 Liang, coix seed 42 Liang, lean meat 42 Liang, Poria 1 yuan.

Practice: Wash the wax gourd, peel and cut into pieces, cut the lean meat into small pieces, and scald it slightly with boiling water. Put the cleaned Poria cocos, Coicis Semen and lean meat into a stew pot, add appropriate amount of water and stew for about four hours, and season with salt.

Efficacy: it has the effect of slimming and beautifying.

18, stewed duck with burdock

Ingredients: 22 Liang per catty for female duck, 42 Liang for burdock, 2 Liang for medlar, San Qian Astragalus membranaceus 1 2, Cinnamon 1 2, Angelica sinensis 1 2, Rehmannia glutinosa 1 2.

Practice: Wash burdock, pat loose and cut into sections. Wash and chop the duck meat, stir-fry it in a wok, filter off the oil, put it in a stew pot with Lycium barbarum, Astragalus membranaceus, Cinnamomum cassia, Angelica sinensis and Radix Rehmanniae Preparata, add appropriate amount of water to stew for 3-4 hours, and add salt to taste.

Efficacy: dredge blood vessels and enhance renal function, suitable for people with cold hands and feet in winter.

19, Jujube glutinous rice porridge

Stew in a saucepan over water for 3 hours.

Jujube: It contains amino acids such as protein, fat, sugar, organic acid, vitamin A, vitamin C and trace calcium. Chinese medicine believes that jujube has the functions of invigorating the spleen and regulating the stomach, benefiting qi and nourishing blood, nourishing blood and calming the nerves, and relieving exterior syndrome.

Glutinous rice: It is rich in B vitamins, which can warm the spleen and stomach and tonify the middle qi. It can relieve spleen and stomach weakness, loss of appetite, abdominal distension and diarrhea, and is a mild tonic.

20. Stewed bird's nest with rock sugar and red dates

It can nourish yin and promote fluid production, and is a nourishing dessert suitable for the whole family to enjoy in autumn.

Ingredients: 4 red dates (washed and pitted), 4 grams of bird's nest and 8 grams of rock sugar.

Exercise:

1. Pour the soaked bird's nest water, red dates and crystal sugar into an electric stewing cup (the water content is slightly higher than the surface of bird's nest);

2. Stew for 3 hours on low heat and check the stewed bird's nest. If it is crystal clear and gives off a fragrant protein, you're done.

2 1, porridge

On the one hand, porridge does not lack nutrition, on the other hand, it can stimulate the peristalsis of the stomach through meat, mobilize the enthusiasm of the stomach, and is more conducive to relieving stomach discomfort. Among meat porridge, mutton porridge and duck porridge are good choices.

Mutton porridge can tonify qi and blood, tonify deficiency and warm spleen and stomach. Boil fresh mutton150 ~ 250g with appropriate amount of japonica rice. Can be used for breakfast, dinner or breakfast, preferably in autumn and winter.

Duck porridge is boiled with duck juice and japonica rice, which has the effects of nourishing yin and stomach, promoting diuresis and reducing swelling. When cooking, soak the lotus seeds, marinate the ducks in the refrigerator with salt and old wine (or Shaoxing yellow wine) for about two hours, then fry the ducks thoroughly with a little oil to drain the oil, or cook duck soup, and add japonica rice and lotus seeds to cook porridge. Sprinkle a little chopped green onion after cooking.

22, yam sweet potato syrup

Ingredients: one sweet potato (about 150g), several red dates, appropriate yam slices, two slices of ginger (ginger can be added in cold weather), and appropriate rock sugar.

Practice: 1. Put sweet potatoes, red dates, Chinese yam slices and ginger into a stew, inject appropriate amount of water, add appropriate amount of rock sugar, and simmer for 3 hours.

23, yam brisket pot

500g of sirloin, yam 1, carrot 1, 3 slices of ginger, white pepper 1 teaspoon,

1 teaspoon of cooking wine, 1 slice of cinnamon, 3 slices of fragrant leaves, 3 slices of star anise, 1 slice of dried tangerine peel.

Exercise:

1. Wash the brisket, cut it into 3cm pieces, blanch it with boiling water and wash it;

2. Wash carrots, peel and cut hob blocks, and peel and wash yam and cut hob blocks;

3. Put the burdock pieces and various spices into the liner, add carrots, yam and water, and stew for 3 hours;

4. Season with salt and chicken essence when eating.

Yam: It is a nutritious food with high medicinal value. Sweet taste, flat nature, entering lung, spleen and kidney meridians. Do not be bored; It has the effects of invigorating spleen and lung, invigorating stomach and kidney, strengthening kidney and essence, improving hearing and eyesight, helping five internal organs, strengthening bones and muscles, calming nerves and prolonging life.

When making yam, you need to pay attention to:

1. yam should be soaked in salt water immediately after cutting to prevent oxidation and blackening.

2. There will be mucus when fresh yam is cut. You can wash it with water and a little vinegar first, which can reduce mucus.

3. Yam skin is easy to cause skin allergy, so wear gloves when peeling.

24. Sambo Chicken Soup

Ingredients: one yam, one jujube, seven chestnuts and ten and a half native chickens.

Ingredients: eight slices of ginger and one onion.

Exercise:

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2. Wash the surface of the cooked chicken pieces with clear water, put them in a stew pot, add ginger slices, yam, red dates and chestnuts, and stew for 3 hours.

Put salt and onions in the bowl when you eat.

Fried trotters with soybeans and peanuts.

Ingredients: trotters 1 piece, peanuts 100g, soybeans 100g, longan pulp 15g, dried tangerine peel 1 piece (removing fishy smell of trotters, promoting circulation of qi and invigorating spleen, eliminating dampness and resolving phlegm), 2 slices of ginger, and appropriate amount of salt.

Exercise:

1. Wash peanuts and soybeans with clear water and soak them for later use. Wash longan meat and dried tangerine peel for later use.

2. Cut the pig's trotters into large pieces (for the meat stall staff to finish eating), remove the foreign hair and wash them, soak them in boiling water for 5 minutes, and then take them out and wash them for later use.

3. Put a proper amount of water into the inner container of the saucepan, add all the materials except salt, stew quickly for 3 hours, remove the dried tangerine peel and discard it, add salt and chopped green onion to taste.

4. Dip the trotters in chopped pepper and chopped green onion, which is more delicious.

25. Ginkgo stew

Ingredients: whitebait 50 ~ 100g, chicken breast 50g, sweet almond 3.

Exercise:

1. Wash whitebait and put it in a small saucepan; Chop the chicken breast into minced meat and put it on the whitebait.

2. Peel and chop the sweet almonds and add them to the stew with salt. Pour in a little boiling water and stew until it is rotten.

Features: white and lovely, fresh and pure.

Medicinal value: whitebait is sweet and flat; Chicken is sweet and warm; Sweet almonds are sweet and flat. This product can warm the middle energizer, replenish vital essence, moisten lung and relieve asthma, and eliminate fatigue and emaciation. It is very effective for intestinal dryness, constipation, anorexia, cold and diarrhea, and is a good health care product for children.

26. Mutton soup

Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.

Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious.

Methods: firstly, wash the mutton and mutton skeleton, and do some treatment on the mutton offal. Mutton and mutton offal are boiled in a pot, and some onions and ginger are added. When the mutton and mutton offal are cooked, take them out and cut them into pieces for use.

Put the sheep skeleton in a pot, add water and fire, and cook for about an hour. Then scoop out some impurities floating on it. The soup will be purer at this time. Add some onions and ginger and continue to cook until the soup turns milky white, just like milk. You must be willing to spend time cooking soup.

Put the chopped mutton and mutton offal into a bowl, add some vegetables such as chopped green onion, coriander and garlic, add a proper amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. A bowl of mutton soup with milky color and fresh taste is ready.

27. Roasted ribs with radish

Features: The dish is bright red in color, crisp and tender in meat and delicious in taste.

Ingredients: 500g of ribs, 500g of radish, 20g of soy sauce, 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of onion, 5g of ginger, 5g of starch and 50g of oil.

Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn down the fire for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials.

28. Stewed horseshoe turtle

Materials: soft-shelled turtle 1 piece (weighing about 750g), ham bone 1 root, ham meat100g.

Accessories: onion, ginger slices, rock sugar, cooked lard 10g, refined salt 1g, Shaoxing wine 25g, white pepper 1g and chicken soup 750g.

Production: Slaughter the soft-shelled turtle, soak it in boiling water, peel off the outer inner membrane, cut it around the shell with a knife, lift the nail cover, take out the internal organs (leaving the soft-shelled turtle cover), and chop it into pieces about 3.5 cm long and about 1.7 cm wide (no tail and claws are needed); Boil in a boiling water pot until the water boils, remove and drain; Cut the ham into 4 large pieces; Put the turtle blocks neatly into the casserole, surround the turtle with ham, onion, ginger and ham, add chicken soup and Shaoxing wine, and cover the pot for stewing; After the fire boils, skim the floating foam, add rock sugar, simmer for about 1 hour, pick out ginger and ham bones, and add salt; Then take out the ham, cut it into pieces, put it in the pot, sprinkle with cooked lard and sprinkle with white pepper.

29. Stewed black-bone chicken with astragalus

Ingredients: 50g of Astragalus membranaceus, 0/000g of black-bone chicken10g of onion10g of ginger10g.

Method: Wash it, boil it in boiling water pot, take it out and wash it. Wash Astragalus membranaceus, put it into the belly of black-bone chicken, put it into a casserole, pour chicken soup, add cooking wine, salt, onion and ginger slices, and simmer until the black-bone chicken is rotten and tasty.

30. Braised quail with medlar

Ingredients: quail 1, medlar, Polygonatum sibiricum 30g each, a little salt, a little monosodium glutamate.

Production: Slaughter quail, remove hair and viscera, wash, add appropriate amount of water to the belly of Lycium barbarum and yellow hardcover quail, stew with slow fire, and season with salt and monosodium glutamate.

Dosage: give up drugs, eat meat and drink soup, once a day 1 time.

3 1, eel fillet porridge

Ingredients: one cup of rice, one white eel (about 92 taels), one onion, a little shredded ginger, and appropriate amount of sugar, oil and pepper.

Practice: Wash the rice, mix well with a little oil, bone-cut the eel, add ten cups of water and put it in a saucepan, cook for about 40 to 50 minutes, sprinkle with chopped green onion and shredded ginger, and season with salt.

32, preserved egg lean porridge

Ingredients: two preserved eggs, six ounces of lean meat, one cup of rice, a little shredded ginger and onion, and appropriate amount of pepper.

Practice: Crush one preserved egg, add a little oil and mix well with rice, dice the other preserved egg, slice lean meat, add water 10 cup of water to the stew pot, add the above materials, cook for about 40 minutes, season with a little salt and pepper, and sprinkle with chopped green onion and shredded ginger.

33, fish head porridge

Ingredients: rice 1 cup, bighead carp 1/2 heads (about 1-2), kohlrabi 1 root, onion 1 root, a little shredded ginger, half a spoonful of sugar and appropriate amount of pepper.

Practice: Wash rice, mix well with a little oil, wash kohlrabi and shred, wash bighead carp and cut into small pieces, and mix well with shredded ginger. Add the right amount of water and all the ingredients, and stew in a saucepan for 40-50 minutes. Add sugar and pepper, sprinkle with chopped green onion and shredded ginger and season with salt.

34, Shouwu jujube porridge

Ingredients: one or two grains of Polygonum Multiflori Radix, one or two grains of stem rice, ten grains of red dates, and half a spoonful of brown sugar.

Practice: Wash Polygonum Multiflori Radix, stem rice and red dates, add appropriate amount of water, put in a stew pot, cook for about 40-50 minutes, and add brown sugar.

35. Mushroom chicken porridge

Ingredients: four mushrooms, a chicken leg, a cup of rice, pepper, a little shredded ginger and an onion.

Practice: soak the mushrooms until soft, cut them into pieces, remove the bones from the chicken legs, cut them into small pieces, blanch them with boiling water, stew them in a saucepan for 40-50 minutes, season them with salt and pepper, and sprinkle with chopped green onion and shredded ginger.

36. Pomfret porridge

Ingredients: one cup of rice, six taels of mandarin fish (grass fish belly), appropriate amount of pickled mustard tuber, one onion, half a spoonful of sugar, a little pepper and a little shredded ginger.

Practice: Wash the rice, mix well with a little oil, wash the fish belly and cut it into small pieces, marinate it with shredded ginger, add appropriate amount of water and cook it in a stew pot for about 40-50 minutes, add shredded mustard, pepper, sprinkle with chopped green onion and shredded ginger, and season with salt.

37. Wodan Beef Porridge

Ingredients: beef, one egg, one cup of rice, one onion, shredded ginger, sugar and a little pepper.

Practice: After mixing rice and oil, put it in a saucepan with appropriate amount of water and cook for about 40-50 minutes. Then add beef slices and shredded ginger, knock in eggs and stew for a while. Season with sugar, pepper and salt. Sprinkle with chopped green onion.

38, corn chicken feet porridge

Ingredients: chicken feet, half a cup of corn, one cup of rice, one onion, shredded ginger and a little pepper.

Practice: Wash the chicken feet, cut them in half, blanch them with boiling water, add appropriate amount of water to the corn kernels, put them in a stew pot, cook for about 40-50 minutes, sprinkle with chopped green onion and shredded ginger, and add seasonings to taste.

39, yam old hen soup

Ingredients: half an old hen, 250g yam, 20g carrot120g broccoli, 80g egg dumplings. Appropriate amount; 5 ~ 6 slices of ginger (thick slices), 0/0 slices of white pepper/kloc, and appropriate amount of onion (knotted);

Exercise:

1. Wash the old hen and chop it; Put a proper amount of water into the pot, add chicken pieces, cook over high fire until the chicken changes color, take out, wash the blood foam with water, and drain for later use;

2. Peel the yam, wash it, cut it into hob pieces and soak it in water; Wash carrots, peel them and cut them into hob blocks; Pull broccoli into small flowers, wash and drain for later use; Grinding Zanthoxylum bungeanum into coarse particles with a rolling pin or a handle;

3. Put enough water into the casserole, add the scalded chicken nuggets, yam, carrot, ginger slices and pepper, boil over medium heat, skim off the floating foam on the surface with a spoon, cover the pot, and simmer for about 1.5 hours;

4. Add egg dumplings and cook for about 8 minutes; Blanch broccoli in boiling water for about 10 second, then take it out and drain it, put it in chicken soup, open the lid and cook for about half a minute, then add onion and appropriate amount of salt, and then take it out of the pot.

Experience sharing:

1. Chinese yam can be cut into pieces and soaked in water to prevent blackening;

2. When blanching broccoli, you can drop a few drops of oil in boiling water to keep it green. Blanch broccoli before putting it into chicken soup, which can reduce the fishy smell of broccoli without destroying the aroma of chicken soup; After adding broccoli, take the chicken soup out of the casserole as soon as possible to ensure the crisp taste of broccoli; Don't put too much broccoli. Of course, if you don't like it, you can not let it go.

3. If there are no egg dumplings, you can skip them.

4. Put enough water at one time and try to avoid adding water in the middle; In case water needs to be added, please be sure to heat the water;

5. When using the casserole, don't use too much firepower to avoid the casserole bursting.

40, flat-headed taro old duck pot

Ingredients: half an old duck, taro 1 kg, 22 flat tips, four slices of ham, ginger 1, onion 1, and 4 tablespoons of yellow wine.

Exercise:

1. The flat tip washes off the surface salt in advance, soaks in cold water for four hours, soaks out the internal salt, and changes the water once or twice. Then cut into small pieces of about 4cm.

Spare.

2. After cleaning, boil the bleeding foam in a cold water pot and rinse it with hot water.

3. Prepare hot water in a semi-casserole, put the duck in, and put the ham, ginger slices, onion segments and yellow wine together. After the big fire boils, change it to small fire 1.5 hours. Peel taro, wash it, cut it into large pieces, put it flat in the old duck soup that has been cooked for 1.5 hours, and cook it for about half an hour.

Experience: the flat tip itself has salt, and this soup does not need salt.

Food and love? gourmet restaurant

First of all, carrot and corn sparerib soup

Ingredients: ribs 300g (both cavity bone and stick bone), 2 corns, 2 carrots, Chinese yam 1, sweet potato 1, 20g ginger, and appropriate amount of salt.

Practice: 1. Blanch the ribs with boiling water to change color, remove and wash them. Put enough water in the liner and put the cooked ribs in.

2. Cut the corn into sections with appropriate length, peel the carrots and sweet potatoes and cut them into hob blocks. Put on gloves, peel the yam and cut it into hob blocks.

3. Put the corn, carrot, yam and sweet potato into the liner, stew for 3 hours, and season with salt and chicken essence.

Second, all kinds of meat porridge: meat porridge is an excellent way to nourish the stomach. It can not only supplement nutrition, but also improve health. It can promote and regulate gastrointestinal peristalsis. Among meat porridge, mutton porridge and duck porridge are good choices.

Mutton porridge: tonify qi and blood, tonify deficiency and warm spleen and stomach. Boil fresh mutton with proper amount of stem rice 150-250g, suitable for autumn and winter.

Duck porridge: cooked with duck juice and stem rice. Has the effects of nourishing yin, nourishing stomach, promoting diuresis and reducing swelling. When cooking, first soak the lotus seeds, marinate the ducks in the refrigerator with salt and old wine (or Shaoxing yellow wine) for about two hours, then fry the ducks thoroughly with a little oil to drain the oil, or cook duck soup, and add the stem rice and lotus seeds to cook porridge. After boiling. Sprinkle a little chopped green onion.