<h1 class="pgc-h-decimal" data-index="01" data-track="2" > corn rib soup</h1>
material
Ingredients: 300 grams of small ribs, 1 corn, 1 carrot
Seasoning: green onion, ginger, cooking wine, salt
method
1) Add cooking wine to blanch the small row, change the corn and carrots to a knife, and set aside the slices of green onion and ginger.
2) Cook all the ingredients in a pot, bring to a boil, skim and simmer for another 60 minutes.
3) Finally, season the pot and order a little vinegar to better help the absorption of calcium. Remove from the pan.
Tips
After the noodles are boiled, they start to froth and the carrots are finally put away
<h1 class="pgc-h-decimal" data-index="02" data-track="13" > cabbage beef shutter soup</h1>
500 grams of beef blinds, 1000 grams of fresh cabbage, 6 slices of ginger, peanut oil, salt and monosodium glutamate.
1: Soak the beef blinds in water, wash and cut into pieces. Wash ginger and fresh cabbage and set aside.
2: Stir-fry the ginger in a pan of hot oil, add the beef leaves and stir-fry slightly, scoop up and set aside.
3, put the beef blinds, cabbage, ginger into a sand pot, add an appropriate amount of water, boil over high heat and then change to simmer for 2 hours, add fine salt, MONOSG seasoning can be eaten.
efficacy
Flattens the spleen and stomach, appetizes and dehumidifies.
<h1 class="pgc-h-decimal" data-index="03" data-track="25">
Blackfish egg soup</h1>
1 blackfish, 5 grams of minced green onion, 5 grams of ginger slices, 10 grams of salt, 5 grams of pepper, 10 grams of garlic, 15 grams of lard, 2 eggs and set aside
1, the fish is washed, in the middle with a knife to average score a few knives, but not broken
2, Put oil in a pan, heat, add green onion, ginger and sauté in oil
3, add hot water, submerge into the fish body
4, a spoonful of lard, the soup will be relatively white
5, add 10 g garlic
6, After the fish soup is tumbled, remove the floating powder
7. Beat in the egg mixture and cook for a few moments
8. Add salt
9, and pepper from the pan
<h1 class="pgc-h-decimal" data-index="04" data-track="41" > white radish stew</h1>
250g of lamb, 150g of white radish, 1 teaspoon of goji berries 5g, 1 piece of large ingredients, 2 pieces of green onion, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, 1 teaspoon of salt 5g, 1/2 teaspoon of pepper 3g, 1 teaspoon of oil 5ml
1: Wash the lamb and cut into 5cm-size pieces; wash the white radish, cut into 5cm-sized hob pieces, and set aside.
2: Put the lamb pieces into boiling water and blanch for a while, remove the blood foam, fish out and rinse with running water.
3: Heat the oil in the casserole pot over medium heat, add the green onion, fresh ginger slices and large ingredients to stir-fry, add the blanched lamb pieces, cook the cooking wine and stir-fry evenly, pour the appropriate amount of water to boil, turn the lid on low heat and cook until the lamb is seven ripe.
4: Add the white radish pieces, goji berries, salt and pepper and mix well, continue to cook until the lamb and white radish are soft and ripe.