<h1>Mustard sea fish soup</h1>
Production materials:
Marine fish, meat, mustard greens, ginger, green onions, peanut oil, salt
Preparation method
1. Clean up the appropriate amount of marine fish and set aside. 2. A small amount of lean meat shredded, ginger sliced, green onion cut into sections and set aside. 3. Wash the mustard greens in the middle and cut off for later. 4. Bring the water to a boil in the pot and pour in the marine fish. 5. Add ginger to the pot and cover the pot. 6. Fish out the fish as soon as the water is opened again. 7. Add the chopped lean meat to the pot. 8. Pour the mustard greens into the pot. 9. Add peanut oil to an appropriate amount. 10. Add a spoonful of salt to taste and put the green onion in the pot.
<h1>Rich blossoms </h1>
Prepare the ingredients
5 taigong sausages, several broccoli flowers, 1 carrot, 1 apricot abalone mushroom, 30 grams of vegetable oil, 10 grams of dry starch, 100 grams of starch with water, and salt
Practice steps
1. Divide the broccoli knife into small pieces, blanch in boiling water for two minutes, then cool the water and set aside 2. Carrots and apricot abalone mushrooms are ready 3. Use a ball digger to dig out the bulbous carrots and apricot abalone mushrooms 4. After blanching in boiling water, let cool water and set aside 5. Take 5 sticks of taiwanese sausage, divide the middle into two, start with a knife from one end, cut into thin strips, and do not cut the other end 6. Put the oil in a non-stick frying pan, slightly more than the stir-frying oil, pour in the sausage with the cut flower knife, fry over medium heat to form a flower, and clip out the spare 7. Leave a little oil in the pan, pour in the blanched vegetables and stir-fry for 1 minute8. Put a little salt, season, stir-fry well and then out of the pan, plate 9. Water starch is ready, less starch, more water, as long as the thin sauce, I use wild kudzu powder, can play a role in clearing heat. 10. Bring to a boil over low heat and turn off heat. 11. Scoop some sauce with a spoon and pour over the sausages and vegetables on the plate.
<h1>Chicken soup with red ginseng</h1>
Prepare the materials
Ingredients: 1/2 chicken, 5 grams of American ginseng, a handful of goji berries. Seasoning: 1 g salt, 1 piece of ginger, a little cooking wine, a little soy sauce.
method:
1: Wash the chicken and marinate with all the spices for half an hour. 2: Rinse the American ginseng goji berries with fine sand on the surface of the water herbs, put them in a large bowl, add water and soak for 10 minutes. 3, take a casserole, put the chicken, pour in the water soaked in the herbs, put the stove on the fire to boil, add the herbs, turn the heat down, in the process of boiling with a spoon to skim out the surface of the desert in time, cook for about half an hour a pot of tonic chicken soup delicious out of the pot.
<h1>Braised lotus root with fire</h1> belly
Ingredient breakdown
Cantonese roast meat 150 grams, lotus root 400 grams, garlic to taste, soy sauce to taste, oyster sauce to taste, salt to taste
1 Fire brisket is bought ready-made, cut into thick slices and set aside. 2 lotus roots peeled and washed 3 lotus roots cut into large pieces and set aside. 4 fry the garlic in a frying pan and sauté the oil. 5 Add the cut lotus root and sauté 6 Add the appropriate amount of water, soy sauce, oyster sauce, salt, bring to a boil over high heat, simmer for 20 minutes.