1. Tianma Angelica health rib soup
ingredient
2 sticks of gastrodia, 40 grams of mustard fruit, 20 grams of lotus seeds, 10 grams of astragalus, 10 grams of angelica, 6 pitted red dates, 1 rib, 1 piece of ginger, salt, water.
method
1, tianma soaked in water for several days in advance, until the hair is completely swollen, cut into slices,
2: Wash the surface dust off with clean water.
3. Then brush the sediment on the surface of angelica with a small brush, and rinse off the surface sediment with water.
4: Wash the ribs, chop into small pieces, put them in a pot, add an appropriate amount of water, put them on the fire, and bring to a boil over high heat.
5: As the water boils, the blood bubbles gradually surface, continue to cook for several minutes, until the blood bubbles are exhausted.
6, fish out the ribs, discard the soup without use.
7: Pour water into a casserole dish and add the blanched ribs and a piece of crushed ginger.
8, then put in the chopped gastrodia, put the heat on high heat to boil, cover the lid, reduce the heat, simmer for about 1 hour,
9, uncover, add angelica, astragalus, lotus seeds, mustard, continue to cover the lid, simmer for 1 hour,
10: Until the ribs are soft and rotten, turn off the heat, add salt to taste, put into a bowl and eat while hot.
2. Light bone pugua soup
Appropriate amount of pu melon, appropriate amount of garlic cloves, appropriate amount of light bone broth, appropriate amount of salt, appropriate amount of raw soy sauce.
1: Peel the pugua and change the knife.
2: Stir-fry the minced garlic and pu melon until soft.
3: Prepare a bowl of light bone broth that has been stewed in advance.
4: Pour in the light bone broth.
5: Cover the pot, cook over high heat to make the aroma, season with salt and soy sauce.
3. Pork belly soup with red jujube astragalus
1/4 chicken, pork belly about 150g, red dates 10 to 15, astragalus 10 to 15 slices, ginger slices 3 to 5 slices, salt to taste.
1: Wash the pork belly and set aside, 1/4 chicken.
2: Slice pork belly and blanch with water.
3: Cut the chicken into cubes and set aside.
4: Put all the ingredients into a casserole pot and add an appropriate amount of water to a boil for 1 hour, add the right amount of salt to taste and drink.
4. Taro chives soup
Taro to taste, a little chives, a little salt, a little minced garlic.
1: Fried taro, chives and minced garlic in oil.
2: Bring water to a boil.
3: Add taro and continue to cook for about 3-5 minutes (mainly when the taro is cooked soft).
4: Adjust the salt and add the chives.
5. Stewed chicken soup with small shiitake mushrooms
Four chicken thighs, a small shiitake mushroom, a suitable amount of green onion, an appropriate amount of ginger, an appropriate amount of star anise, an appropriate amount of oil, a moderate amount of salt, a moderate amount of white wine, and an appropriate amount of cooking wine.
1: Set aside green onion and ginger, cut the chicken thighs into pieces and wash them, and soak the mushrooms in advance.
2: Blanch the chicken thighs in a pot, add salt and cooking wine, blanch well and rinse and set aside.
3: Heat the oil in a pan and stir-fry the shallots and ginger until fragrant, then stir-fry the chicken nuggets.
4: Add star anise and stir-fry until fragrant, pour in white wine to remove the fishy Titian.
5: Bring boiling water to a boil, reduce heat and simmer for half an hour.
6: After the chicken soup is stewed, add salt to taste, sprinkle with green onion and enjoy.
6. Yellow fish soup
500g yellow croaker, 10g green onion, 10g coriander, 1 tbsp salt, 1 tbsp vinegar, 0.2 tbsp monosodium glutamate, 1 tbsp ground black pepper.
1: Remove the gills and offal of the yellow croaker, wash and drain the treated yellow croaker and set aside.
2: Add the yellow croaker to a pot and add an appropriate amount of water to the heat and bring it to a boil.
3: Cook the fish soup on high heat for 15 minutes and change to medium-low heat.
4, fish soup boiled fish meat and fish bone soft rotten.
5: Wash and cut the green onion and parsley into granules.
6: Put the yellow fish soup into a container and sprinkle with green onion and coriander to freshen it.
7: Seasoning salt, monosodium glutamate, black pepper and vinegar to taste evenly.
7. Winter melon ball soup
Appropriate amount of meat filling, appropriate amount of winter melon, appropriate amount of green onion, appropriate amount of egg white, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of five-spice powder.
1: Peel and cut the winter melon into slices.
2, meat filling, put green onion, egg white, oil, throw salt, chicken essence, five-spice powder, stir clockwise.
3, put the onion and ginger in the pot to boil the water, turn off the low heat, put the balls into the pot, cook for ten minutes, make the balls mature, then put the winter melon on high heat and boil for another few minutes.
4, after the winter melon is soft, put salt in the soup (put a little bit to taste it yourself so as not to put too much) and then put two drops of sesame oil and a spoonful of chicken essence.
5, put the chopped chives You also put the chopped parsley.
6, a total of about half an hour of boiling the soup is particularly delicious Children love to drink.
8. Shiitake cordyceps duck broth
500g duck, 6 dried shiitake mushrooms, 10g dried cordyceps mushrooms, salt to taste, 5 slices of ginger, 1 spoonful of cooking wine.
1: Chop the duck and wash it with blanched water, and let the mushroom cordyceps foam and set aside.
2: Add a little oil to the pan and add ginger slices, add duck meat and cooking wine and sauté in oil.
3, put shiitake mushrooms stir-fried incense, cordyceps after the addition, I am soaking hair together, so bring a little bit into it.
4: Add half a pot of water and bring to a boil.
5: Simmer for about half an hour to see if the roast duck is stewed.
6: Add cordyceps mushrooms and salt and continue simmering until the duck is cooked and easy to bite.
Nine, white jade mushroom cod ball spinach soup
260 grams of cod balls, 235 grams of spinach, 95 grams of white jade mushrooms, 1 box of soup treasure.
1, cod balls, spinach to root wash, white jade mushroom to root cleaning, pork bone flavor of the soup treasure.
2: Place the cod balls in a pot of water.
3. Then, add the white jade mushroom and put in the pork bone flavored soup treasure.
4: Bring to a boil over low heat and cook for 5 minutes.
5: Then, add the spinach and stir it to cook slightly, and finally, turn off the heat and remove from the pot.
10. Pork rib lotus root soup
Appropriate amount of pork rib soup, appropriate amount of lotus root, appropriate amount of salt.
1: Peel the lotus root and cut into hob pieces.
2: Stew the ribs with an electric pressure cooker beforehand.
3: Add the lotus root blocks.
4: Cover the electric pressure cooker and simmer for about 10 minutes, and when the time comes, put a little salt to taste.
11. Casserole mushroom soup
Several kinds of mushrooms, yellow duck, garlic leaves, ginger, millet pepper, black fungus, cooking oil, salt, soy sauce.
1. Rinse the mushrooms, wash the black fungus after soaking, and control the water.
2, yellow duck is called to scrub with salt, vinegar, flour, repeated scrubbing, rinse several times.
3. Change the ingredients to a knife.
4: Heat the pan with cold oil, call the yellow duck, fry on both sides to color, add ginger slices.
5: Pour in water and bring to a boil over high heat.
6: Put the black fungus and mushrooms in a casserole dish.
7: Pour the boiled yellow duck into a casserole dish.
8: Cover the casserole dish and simmer over low heat to bring out the aroma for about 20 minutes.
9: Add garlic leaves, millet pepper, salt, boil for a few minutes, season with soy sauce.
12. Pork bone broth stewed with coconut from the seabed
300 grams of pork bones, 100 grams of seabed coconut, 50 grams of spiny snails, 5 grams of salt, 3 grams of ginger.
1. Wash the seabed coconut and spinner after thawing.
2, pig bones clean, chop large pieces.
3: Add some water to the pot, put the pork bones into it and cook, and boil the blood inside.
4: Add water to the casserole and pour the seabed coconut and conch into the casserole.
5: Pour the boiled pork bones into a casserole dish.
6: Add a few slices of ginger, cover the pot and bring to a boil, reduce the heat and cook for 50 minutes, turn off the heat and add salt.
13. Celery shiitake mushroom lean broth
150 grams of celery, 5 shiitake mushrooms, 8 red dates, 150 grams of lean meat, 2 slices of ginger, salt and oil.
1: Slice the lean meat, add some salt and oil, mix well and marinate for a while.
2: Wash and cut shiitake mushrooms into small pieces, and remove the red dates and cut the ginger into strips.
3: Wash and cut the celery into sections.
4: Stir-fry the mushrooms in a frying pan for a while.
5: Add about 1200ml of water to the soup pot, bring to a boil, add lean meat, shiitake mushrooms and red date ginger shreds and roll over.
6: Skim off the froth and cook for a while, add celery, roll for a while and add salt oil to taste.
14. Pork ribs stewed with radish
Appropriate amount of ribs, appropriate amount of radish, appropriate amount of green onion, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, and a little chicken essence.
1: Blanch the ribs with cooking wine, rinse them with warm water and set aside.
2: Put the blanched ribs into a crock pot and add an appropriate amount of warm water to the pot for 20 minutes.
3: Peel and wash the radish and cut into pieces for later.
4: Cook until the soup turns white, add the radish cubes and continue to simmer for 20 minutes.
5: When the radish becomes crisp, add salt, pepper and green onion, and add a little chicken essence.
Fifteen, coconut chicken soup
1 chicken, 1 coconut, red chestnut, ginseng, guiyuan, goji berries, ginger 3 pieces.
1: Wash the chicken and cut into pieces for later.
2: Open the coconut and pour out the coconut water, remove the coconut meat and cut into pieces. Guiyuan, red chestnut, goji berries, ginseng, ginger slices washed and set aside.
3: Put the chicken and soup into the soup pot and add the appropriate amount of water, boil on high heat and reduce the heat to a low heat for 1.5-2 hours, (coconut water is added in the last half an hour).
4: Season to drink soup.
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