Wood ear corn apple soup
Ingredients: 2 apples, 400g of lean pork, 30g of fungus, 80g of corn kernels, ginger, salt to taste
method:
1: Wash and tear the fungus into small flowers and soak for 10 minutes
2. Wash the corn kernels and soak for a while
3: Wash the apples and remove the cores and cut into small pieces
4. Wash the lean pork and cut into slices
5: Put the pork slices together with fungus, corn kernels, apples and ginger in a casserole dish, pour in an appropriate amount of water and bring to a boil on high heat, then reduce the heat to a low heat for half an hour
6. Season with salt and finish
Goat meat powder
1. Remove the bones of the leg of lamb, after water, put it into the soup pot, put ginger, green onion, cooking wine, salt, chicken essence, white pepper, grass fruit, cook for about 2 hours until the meat is soft.
2. Scoop up the meat and let it cool and cut into thin slices
3. Cut the parsley and green onion into sections, chop the peppers, stir-fry the dried peppers, and crush the peppercorns.
4. After the powder is blanched, add the lamb broth and slices of meat.
5. Sprinkle with peppercorns, paprika, minced peppers, green onions, coriander, and sprinkle with salt and MONOS glutamate.
Chicken mushroom stew with vermicelli
Ingredients: 1/2 chicken grass, 50 grams of hazelnut mushrooms, 50 grams of sweet potato noodles
Ingredients: 1 slice of green onion, 1 small piece of ginger, 1 star anise 8 dried peppers (can be saved), 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 small piece of rock sugar, salt to taste, a little chives.
1, the grass chicken to the head and tail to remove the internal organs, clean and chop into small pieces, put into clean water and rinse repeatedly drain and set aside.
2: After the hazelnut mushroom is soft, knead and wash off the impurities on the surface by hand, and then soak in water for 30 minutes.
3, cut the vermicelli short and soak in warm water for 15 minutes, reference: how long will the vermicelli soak soft.
4. After the water of the hazelnut mushroom is filtered out of impurities, take the clarified part and retain it.
5: Pour oil into the pot, first put the shallots and ginger slices, star anise, pepper into the stir-fry to bring out the aroma, fish out the pepper and throw it away.
6: Add chicken and sauté, stir-fry the water in the chicken, then pour a tablespoon of cooking wine along the edge of the pot and stir-fry, then add soy sauce, soy sauce and rock sugar.
7: Sauté until colored, pour in the water of the hazelnut mushrooms.
8: Bring to a boil over high heat and simmer together with hazelnut mushrooms over medium-low heat for 30 minutes.
9: Add the soft noodles, stir-fry well and continue to simmer over medium-low heat.
10: After about 5-10 minutes, simmer the vermicelli until flavorful, mix a little salt and sprinkle the chives to get out of the pot.