1, tomato and soybean beef soup
Ingredients:
50g of soybean, tomato 1 piece, 300g of beef brisket and sesame oil 15ml.
Practice:
Soak soybeans for 3 hours in advance.
Wash tomatoes and cut into small pieces for later use.
Wash the brisket in water several times and cut it into small pieces for later use.
Wash and slice ginger for later use.
Pour sesame oil into the pot and fry ginger until golden brown with low heat.
Turn to high heat, pour in the brisket and stir fry.
Add water, tomatoes and soybeans and cook together.
Simmer on low heat 1 hour until the brisket is cooked, and season with salt.
2, sweet and sour pork knuckle soup
Ingredients:
Pig's feet 1 piece, ginger 1 chunk, 500g sweet vinegar, 8 dried red dates, and Huangpian pond 1 piece.
Practice:
The pig's feet that have been cut into small pieces are cleaned up and the impurities are washed.
Boil the water in the pot with high fire, add the pig's feet and scald for 5 minutes, remove them and rinse them with running water, and drain the water.
Take another casserole, add pig's feet, sliced sugar, crushed ginger and red dates, and pour sweet vinegar into the pig's feet.
After the fire boils, turn to low heat and continue to stew 1 hour, and season.
3, trotters day lily soup
Ingredients:
Pig's trotters 1 pair, day lily, and rock sugar.
Practice:
Soak the day lily in warm water for half an hour, remove the pedicel and wash it with water.
Wash pig's trotters and cut them into small pieces with a knife.
Pour the tea oil into the wok, add the rock sugar, stir-fry the rock sugar when it is golden and bubbling, pour the trotters and stir-fry.
Add rice wine, stir-fry for a while, and put it into the pot.
Add appropriate amount of water and simmer until the trotters are rotten.
Pour in Flammulina velutipes, simmer until cooked, and add a little salt.
4. Red dates and longan chicken soup
Ingredients:
Chai chicken 1 piece, 30 dried longan pieces, 0/0 dried red dates/kloc-0 pieces, 5g rock sugar and 5g salt.
Practice:
After the chicken is chopped, the hair and internal organs are removed, cleaned with flowing water, and chopped into pieces of moderate size.
Shelling dried longan.
Wash the impurities on the surface of dried red dates for later use.
Boil the water in the pot with high fire, add the chopped chicken pieces, blanch for 3 minutes, and remove the impurities and blood foam.
Put the blanched chicken pieces into a pressure cooker, add peeled longan, dried red dates, rock sugar and salt, and then add a proper amount of cold water.
Heat with high fire until the pressure cooker is sprayed with air, then turn to medium-low fire and cook for 15 minutes.
After the pressure cooker is depressurized, open the lid, pour the chicken soup and chicken nuggets into the crock, and continue to cook for 30 minutes on low heat.
5. Stewed chicken soup with red mushrooms
Ingredients:
Ginger, russula, chicken and rice wine in moderation.
Practice:
Wash and shred ginger slices.
Soak the russula in cold water in advance, wash it and tear it into small strips.
Chop the processed chicken into small pieces.
Add oil to the pan, add shredded ginger, stir-fry chicken pieces and add a little rice wine.
Put it in a saucepan, add appropriate amount of water, and cook for half an hour on high fire.
Pour in red mushrooms, simmer for 10 minutes, and finally season.
6. Dried cuttlefish ribs soup
Ingredients:
Dried cuttlefish, auricularia auricula, sparerib, carrot and ginger.
Practice:
Dried cuttlefish and auricularia auricula are soaked in advance and fully soaked.
Bone the soaked dried cuttlefish, cut into filaments, cut carrots into small pieces and slice ginger.
Rinse the ribs, sit in a pot, boil hot water, add the ribs and ginger slices, blanch for a while to remove the blood, take out, skim off the oil foam, and blanch the carrot pieces and black fungus one after another.
Pour some water into the casserole, add ribs and shredded cuttlefish, and cook for about an hour.
Pour in the blanched carrot pieces and continue to cook for about half an hour.
Add a little vinegar, then pour in black fungus and continue to cook for about half an hour.
Add salt before taking out the pan and mix well.
7. Bazhen sparerib soup
Ingredients:
Codonopsis pilosula 10g, Radix Rehmanniae Preparata 10g, Radix Paeoniae Alba 10g, Rhizoma Chuanxiong 10g, Radix Glycyrrhizae 5g, Radix Angelicae Sinensis 10g, Rhizoma Atractylodis Macrocephalae 10g, and Poria.
Poria 10g, ginger slices10g, ribs 250g, and 4 black dates.
Practice:
Wash and blanch the ribs, remove them and put them in a saucepan.
Add all ingredients, appropriate amount of water, and simmer for 90 minutes.
Add a little salt.