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The practice of chicken soup:

1, recipe / recipe:

Chicken a, the best live chicken, throw the Hall of the open belly (no live chickens, to buy a good slaughter also make up for it), the built-in

20 grams of astragalus, angelica 15 grams, 20 grams of saxifrage. , 10 grams of maitake, ginger five thick slices, large red dates 9,

a little salt, yellow wine in moderation, clear water to boil, replace. Re-boil, large fire to boil, the fire stew for 2 hours,

And then put a little green onion, stir out of the pot, this soup is most suitable for women to take, especially postpartum, blood loss is particularly good,

Contraindications: large cumin.

If you do not have so many ingredients / herbs, it is okay, estimate to put some American ginseng, big red dates, ginger and other things to make a hand, the key in the soup method / decision. Every morning and evening to drink a small bowl, last half a year, there is a disease cure, no disease strong body

pig's feet soup

Ingredients: 200 grams of peanut rice, pig's feet claw 2, salt, onion, ginger, yellow wine, each appropriate amount.

Practice: remove the claws and hair of the pig's feet, wash, slash with a knife, put into the pot, add peanut rice, salt, scallions, ginger, yellow wine, water in moderation, with a military fire after the boil, and then transferred to the fire simmer until cooked.

The practice of winter mushroom phoenix claw soup:

① chicken claws washed, put into boiling water blanch, fish out, rinse with cool water, drain; mushrooms de-titled, washed, sliced; red dates washed, remove the core; peanuts washed, soaked in water soft, standby.

② pot on the fire, put the right amount of water, high heat boil, put the chicken claws to cook for about 10 minutes, put the peanuts, jujubes, mushrooms; boil and then turn to a low-fire simmer until the material is cooked rotten, and finally add salt and stir can be.

Nourishing duck soup practice:

1, the old duck and lean pork cut into large pieces, each piece of about 1 tael weight, and then put into boiling water with ginger slices rolled for about 3 minutes, to remove the fishy taste;

2, dried duck kidney with cool boiled water soaked for 1 hour and then wiped clean, Chenpi soaked in cool boiled water for 1 hour to remove the bottom of the sacs, gai pan, wash and cut into segments;

3, blanch the old duck and lean meat, duck kidneys, honey jujube, Chen Pi into the casserole add cool water (not over the top of about 10 cm), fierce fire will boil the water to medium fire after 2 hours, and then add the cover vegetables to boil for 1 hour, add salt seasoning that is into the family favorite nourishing duck soup, you can also add pepper to increase its flavor.

Korean Kelp Soup

The kelp is cut into pieces and put into the beef broth.... Beef cut into thick shreds ... Put it in the soup too. .... Cook it... Cook it... When the seaweed is cooked (very soft)... Put in the garlic and soy sauce (the kind with no flavor)... Cook for a while...

Directions 2: 1. Same as Directions 1

2. Soak the kelp and cut into pieces... and garlic paste, sesame oil, and so on. And garlic, sesame oil together in the pan fried for a while (less than 1 minute)... Put into the beef soup... Cut the beef into thick shreds... Put it in the soup too. .... Cook... Cook... When the seaweed is cooked (very soft and tender)... Put in soy sauce (the kind that has no fresh flavor )......

Korean ginseng chicken soup:

Ginseng chicken soup is a popular summer soup among Koreans because it is nutritious and removes the fatigue of summer heat. The main ingredient is Korean quail chicken, stuffed with ginseng, red dates. Red dates. Glutinous rice. Chestnuts, ginseng chicken soup is not only a delicious soup, but also can be used as the family's rice staple, breaking open the chicken belly inside the glutinous rice soft and good, as if the family stick together like a room full of warmth.

How to make Korean ginseng chicken soup:

1. Soak the glutinous rice in warm water for 45 minutes, drain and add 1 fresh ginseng, 4 dates, chestnut meat, ? teaspoon of seasoned salt and ? teaspoon of pepper and mix well.

2. Wash and drain the chicken, then stuff the glutinous rice into the chicken belly.

3. Sew the chicken belly with a bamboo skewer, and then put the chicken into a casserole about the same size, add 1 teaspoon of salt, 1/4 teaspoon of pepper, two red dates, 1 strip of fresh ginseng, sliced garlic, and crushed.

4. Finally, add water to just cover the chicken and bring to a boil. After the soup is boiling, cover the lid and simmer for about 1 hour. After the completion of the salt can be adjusted according to personal taste