Soybean pettitoes soup
Ingredients: proper amount of pig's trotters, 35g of soybeans, 30g of peanuts, cooking wine 1 spoon, 3 slices of ginger and proper amount of salt.
Practice:
1, peanuts and soybeans are soaked in water 1 hour.
2. Soaking pig's trotters: put the diced pig's trotters and 2 pieces of ginger in the pot, add a spoonful of cooking wine after the cold water has passed through the pig's trotters, and after the water is boiled for about two minutes, remove the pig's trotters and drain them.
3, put pig's trotters, peanuts, soybeans and a piece of ginger in the soup pot, and add a proper amount of water. The amount of water also depends on the eating habits of individual families;
4. After boiling the water, cover the lid, turn to low heat and simmer 1 half an hour. After stewing, add appropriate amount of salt to taste, and a bowl of delicious soybean trotter soup will be finished.
Carrot, corn and horseshoe soup
Ingredients: carrot 1 root, corn 1 root, 300g of pig bone, 6 horseshoes, ginger 1 slice, and proper amount of salt.
Practice:
1, carrot peeled and cut into hob pieces, corn peeled and cut into small pieces (I usually cut into two halves after cutting), water chestnut washed, peeled and cut into two halves.
2. Put cold water into the pot, add 1 spoon of cooking wine, boil for 2 minutes, skim off the floating powder, remove the pig bones, wash and drain;
3. Put the cooked spareribs and chopped carrots, corn and horseshoes into a casserole, add a slice of ginger, pour in a proper amount of water and bring to a boil, cover and simmer 1 hour;
4, put some salt before turning off the fire, the soup itself is sweet, it is not appropriate to put too much salt.
Sishen decoction
Ingredients: 350g pork bone, 0/00g yam/kloc-,appropriate amount of lotus seeds, appropriate amount of Euryale ferox, appropriate amount of Poria cocos, 2 slices of ginger and a little salt (yam can be fresh or dried).
Practice:
1, Coicis Semen, Poria cocos and Euryale Semen, which are difficult to cook, are soaked in advance 1 hour, and the yam is peeled and cut into small pieces for later use;
2. Wash the pig bones, cut them into pieces, blanch them in a cold water pot, boil them over high fire for 1 min, then take them out, and blanch the meat to remove impurities and blood, so that the boiled soup will not be turbid or fishy.
3. Put pig bones, yam, soaked lotus seeds, gorgons and poria cocos in the soup pot in turn, and put two pieces of ginger to help remove the fishy smell;
4, add enough water at a time, don't add it halfway, cover the pot cover, turn to low heat after the fire is boiled 1 hour, add appropriate amount of salt to taste 5 minutes before the pot is served.
Wuhongtang
Ingredients: Red beans, red dates, red peanuts, medlar and brown sugar (you can increase or decrease them according to your personal situation).
Practice:
1, because red beans are relatively resistant to cooking, so red beans and peanuts are soaked in clear water for more than 1 hour, and medlar and red dates are washed with clear water and soaked for a while.
2. Put the soaked red beans, red dates and red-skinned peanuts in the pot, pour in clear water, cover the lid, boil over high heat and turn to low heat for one hour.
3. After one hour, add Lycium barbarum and brown sugar, cook until it melts, and you can enjoy the food.
Dried cuttlefish lotus root soup
Ingredients: 350g pork bone, 2 knots of lotus root, dried cuttlefish 1 piece, 6 red dates, and appropriate amount of red peanuts.
Practice:
1 After the dried cuttlefish is soaked in clear water, the black coat and fascia are washed away. The dried cuttlefish is cut into small pieces, which are easy to chew when eating, and the hard white bones inside should be preserved for soup;
2. Peel the lotus root and cut it into pieces. Soak the red dates and peanuts in cold water.
3, the bones of the soup remember to drown, put the pig bones in cold water, heat and boil for 2 minutes, boil the bleeding foam, then remove it and wash it;
4. Put pork bones, red dates, dried cuttlefish and lotus root in the soup pot, add 2 pieces of ginger to help remove fishy smell, add enough water, cover the pot cover, and change it to a small fire pot 1 half an hour after the fire boils;
5, just cook and season with salt! A beautiful soup is finished and tastes very good.
Carrot horseshoe rhizome soup
Ingredients: cogongrass rhizome 1 bar, 300g pork tendon, 9 horseshoes, carrot 1 root, 2 slices of ginger and proper amount of salt.
Practice:
1, when Maogen bought it, the aunt tied it into a bundle, cut it into sections and washed it;
2. Wash the pork tenderloin, cut it into large pieces, put it in a cold water pot and blanch it. Take it out after boiling for 1 min, and blanch the meat to remove impurities and blood, so that the boiled soup will not be turbid or fishy.
3. After peeling the carrot, roll the cutter into pieces, peel and wash the horseshoe, and cut it in two, which is more convenient to taste when cooking;
4. Put all the ingredients in the soup pot, pour appropriate amount of water, cover the pot, and after boiling over high heat, turn to low heat to continue the pot 1 half an hour.
5. Add a proper amount of salt to taste before turning off the fire. You don't need to put too much salt. It tastes good with a little taste.