Ingredients: 500g of pig spine, 50g of arrowroot, 30g of coix seed and 30g of Rhizoma Smilacis Glabrae (dried).
Practice: Wash pig bones for later use. Wash glutinous rice, Coicis Semen and Rhizoma Smilacis Glabrae. Put the right amount of water in the casserole and pour in the pig bones. Pour in glutinous rice, coix seed and Smilax glabra. Burn the fire. Skim off the floating foam with a spoon, then turn on a small fire and cook slowly 1.5 or so, and add salt 5 minutes before turning off the fire.
2. Hu Aishan pig bone soup
Materials: Poria cocos and Dioscorea opposita each 15g, fried lentils, coix seeds, millet teeth and malt each 10g, dried tangerine peel14g, and pig bones 500g.
Practice: Chop pig bones and blanch them. Wash all kinds of medicinal materials with hot water and scrape off the tangerine peel. Boil all the materials except pig bones in water, then add pig bones to boil again, and put lentils in low fire (about 1.5~2 hours) to be soft and rotten.
3. Amomum villosum, dried tangerine peel and crucian carp soup
Ingredients: Amomum villosum 6g, dried tangerine peel 1/4, crucian carp 300-400g, coriander 4, ginger 3.
Practice: Amomum villosum; Soak pericarpium Citri Tangerinae to remove pulp; Wash coriander; Slaughter crucian carp, remove scales and intestines, and fry in oil pan until both sides are slightly yellow. Put it in an earthenware pot filled with ginger, add 2500ml of water (about 10 bowl), simmer for 2 hours on high fire, and add appropriate amount of coriander, salt and oil.
4. curry shredded chicken soup
Ingredients: 400g chicken, carrot and potato150g, onion100g, mung bean kernel 50g, garlic10g, shredded pepper and ginger, 20g curry powder and 250ml fresh milk.
Practice: Wash and shred the chicken, mix well with horseshoe powder, stir-fry in a wok until it is just cooked, and pick it up; Peel and shred carrots, potatoes and onions. Stir-fry minced garlic, shredded pepper and shredded ginger in a wok. After splashing Shao wine, add 65,438+0,500 ml (6 bowls of water) to the water. After rolling, add shredded carrots and potatoes until cooked. Add shredded chicken, green beans, onion, fresh milk, curry powder, a little salt, pepper and sugar, push in 40g horseshoe powder and mix well. Suitable for 3 ~ 4 people.
5. Shoot ginger and leeks and roll pig red.
Ingredients: 60 grams of ginger, 0/00 grams of leek/kloc, 500 grams of pig red.
Practice: Ginger peeled and cut into pieces, broken; Wash leek and cut into sections; Rinse pig red water. Put 1250 ml (5 bowls) of water and ginger into a wok, bring to a boil with high fire, and then add leek, salt and oil for 3-4 people.
6, dog belly fish mustard soup
Ingredients: 500g mustard, 500g dog belly fish, 2~3 slices ginger.
Practice: kill the dog belly fish, remove the head and viscera, then cut it into two parts and marinate it with a little fish sauce for 5~6 minutes; Wash mustard and cut into sections. Add 1500 ml clear water (about 6 bowls of water) to the wok, add appropriate amount of salt and cooking oil, bring to a boil over high fire, add mustard, bring to a boil, then add the dog belly fish and cook. Quick and simple, 3~4 people can use it, and it is also a soup and a dish.
7. Lotus root and lily soup
Ingredients: lotus root, lily, rock sugar.
Practice: wash the lotus root, then peel it and cut it into filaments for later use; Fresh lily is peeled and shredded for later use; Add an appropriate amount of water to the pot, and add the prepared lotus root and lily shreds after boiling; When the fire boils, simmer it with a small fire. After the lotus root and lily become soft and rotten, add the prepared rock sugar, stir well, and you can go out directly.
8, towel gourd salted egg porridge
Ingredients: Luffa, salted eggs, cereal, japonica rice, sesame oil, cooking wine, salt, monosodium glutamate and chopped green onion.
Practice: Wash the loofah after peeling and dice it for later use; Wash salted eggs, shell and dice for later use; Washing japonica rice and soaking for 20 minutes; Add a proper amount of water and japonica rice to the pot, simmer until it blooms after the fire is boiled; Then add the prepared cereal, towel gourd and salted eggs; Add the prepared salt, cooking wine, sesame oil, chopped green onion and monosodium glutamate before cooking porridge, and then you can go out directly.