material

6 fresh abalone in Dalian, 500 grams of lean pork, American ginseng slices 15 grams, Lycium barbarum 10 grams, and 2 slices of ginger.

working methods

1. Abalone slaughter, viscera removal and shell cleaning. 2. Cut the lean pork into pieces, blanch it with boiling water and wash it. Wash American ginseng and medlar for later use. 3. Boil1500ml cold water, then add abalone, abalone shell, lean pork, American ginseng slices and ginger slices. 4. After boiling with high fire, cook with low fire for 2 hours, add Lycium barbarum and cook for 10 minute. Add salt according to taste before serving.

skill

Boiling the soup with distilled water can avoid the loss of vitamin B 1, thus ensuring that enough vitamin B 1 can strengthen the absorption and catabolism of various components in the soup in the form of coenzyme, which has the function of protecting the nervous system. At the same time, distilled water removes chlorine, impurities and heavy metals, and the soup tastes sweeter and more delicious.

The soup is delicious and the abalone is tender.

material

Ingredients: half a barrel of canned abalone, cooked ham 15g, fresh mushrooms 15g, and pea sprouts 15g. 0/0g of salt/kloc-0, 0/5g of cooking wine/kloc-0, 3g of monosodium glutamate and 800g of chicken soup.

working methods

(1) Abalone is cut into oblique slices with a knife. Sliced fresh mushrooms. Cut the cooked ham into small elephant eye pieces. Leave young leaves, remove roots and wash pea seedlings. (2) Pour 300g chicken soup into a wok and bring it to a boil. Put the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings into a spoon and cook them, then take them out. Pour them into 65,438+00 soup bowls. Don't pour the soup into the spoon. (3) Put the remaining 500g chicken soup into a spoon, light it, add salt, monosodium glutamate and cooking wine to adjust the taste, skim the floating foam, and put it into a 10 small soup bowl.