Casserole soup can be traced back to the Tang Dynasty in China. Casserole soup has good heat preservation and the ingredients are easy to taste, so the soup cooked in casserole tastes better.
From the point of view of nutrition, casserole soup, with more nutrients dissolved in the soup, is more in line with people's healthy and delicious dietary needs.
Let's start with the "olive Sydney lean broth" in the casserole.
Prepare five fresh olives, one Sydney, three or two lean meats, one candied date, ginger and salt. Wash the olives and pat them open.
Wash Sydney, peel it, remove the pear core and seeds, and cut into pieces. Peel ginger, wash and slice. Wash the candied dates and remove the core. The pitcher is filled with clean water and boiled.
Clean the lean meat, cut it into small pieces, blanch it with boiling water, and remove the blood and impurities. Put Sydney, ginger, lean meat, candied dates and olives into a casserole and add enough water at a time (avoid boiling).
Cover and boil, then stew for an hour and sprinkle some salt to taste. You can also put it in a saucepan and stew it in water.
Stewed eel with Dendrobium nobile in Hu Aishan
Prepare a six-catty eel, 20 grams of yam, 20 grams of Euryale ferox, 5 grams of Dendrobium, ginger and salt. Wash the eel and cut it into sections.
Put the wok on the fire, add vegetable oil and heat, fry the eel on both sides and put it in a casserole. Peel and slice ginger, wash Euryale ferox and yam, and soak in water for 30 minutes.
Wash Dendrobium, put it in a casserole with yam, Euryale ferox and ginger slices, add enough water to boil, and cook for two hours with slow fire.
North Sichuan Dangshen Old Duck Soup
Prepare 20g of Codonopsis pilosula, 5g of Fritillaria cirrhosa, 0g of almond10g, half a catty of old duck, appropriate amount of ginger and salt. Peel ginger, wash and slice.
Wash the old duck and chop it into small pieces. Boil the water pot, blanch the old duck for a few minutes, remove and wash the impurities and grease. Put it in a casserole.
Wash Bulbus Fritillariae Cirrhosae, Radix Codonopsis and Semen Armeniacae Amarum, and put them in a casserole. Add enough water at a time to avoid adding water in the middle. After the fire boils, simmer for two hours and season with salt.
Stewed chicken with chestnuts
A clean rooster weighing more than one catty, three or two chestnuts, one egg, appropriate amount of starch, chives, ginger, soy sauce, clear soup, vegetable oil, monosodium glutamate, cooking wine, sugar and salt.
Cut the chicken into small pieces. Boil the chicken with water, blanch the chicken, remove oil and impurities, and drain the water. Pour the eggs and water starch into a bowl and stir well.
Put the wok on fire, add a little vegetable oil, add white sugar and fry until brown, cool it, pour it into a bowl, and put the chicken pieces into the wrapping material for sizing. Chestnuts are peeled and washed. Peel ginger, wash and slice, wash shallots and cut into sections.
Heat the wok again, fry the chestnuts and take them out. Then stir-fry the chicken pieces into old red, pour them into the casserole, and add clear soup, soy sauce, ginger, cooking wine and onion.
After the fire is boiled, simmer for 70%, add chestnut and stew until the chicken is cooked, sprinkle with salt and monosodium glutamate to taste.
Eucommia broilers
Prepare a catty of broilers, 20 grams of Eucommia ulmoides, 20 grams of Lycium barbarum, appropriate amount of ginger, appropriate amount of salt and appropriate amount of monosodium glutamate. Clean up the chickens and chop them up.
Boil the pot with water, blanch the chicken, remove oil and impurities, and put it in a casserole. Wash ginger, peel and slice.
Wash Eucommia ulmoides Oliv. And put them into a casserole with medlar and ginger slices, add enough water, bring to a boil, simmer for two hours until the chicken pieces are cooked, and sprinkle with monosodium glutamate and salt.