Guangzhou finally has a little autumn atmosphere
The weather was cool but had already started to dry
Haven't felt it these days
Discomfort in both the nose and throat
Dry mouth
In this season of replenishment
Fortunately, we in Guangdong have an exclusive dafa to prevent autumn dryness
A-ma soup
Tianhe Jun deliberately sorted out the secret recipe for nourishing soup water
Pack you a week without re-sample ~
Four seasons coconut chicken soup
material
1 coconut, 1/2 Qingyuan chicken, 20 grams of astragalus, 8 red dates, 10 grams of goji berries, 4 slices of ginger
method
1, the market selected old coconut, large, fluff golden quality, green coconut taste is light, can also be used instead.
2: Chop the chicken into large pieces and drain. The old coconut made the shop owner peel.
3: Wash a little astragalus, goji berries and dates and set aside.
4: Cut the coconut, serve the coconut juice in a bowl, soak the coconut cut into strips and soak in water.
5: Put the coconut strips into the pot with cold water and pour in the coconut water at the same time. (Slightly less than the amount of water usually boiled in soup)
6: Blanch the chicken, add ginger slices to the pot in hot water, and cook on high heat until boiling. Turn off the heat for one minute and remove the foam.
7: Rinse the chicken in cold water and drain.
8: Cook coconut for 20 minutes, add chicken nuggets, astragalus and red dates, simmer for 15 minutes on medium heat, open the lid in the middle to remove the surface of the chicken fat and foam. Reduce heat to 20 minutes and sprinkle with goji berries before cooking.
9: Simmer for 1 minute, add a little salt to taste, turn off the heat and serve.
Cantaloupe stewed ribs
Cantaloupe and ribs to taste
1: Wash, cut and fly water the ribs; peel and remove the seeds of the cantaloupe, wash and cut into cubes
2: Bring the water to a boil and add the ribs, cook on high heat for 10 minutes
3: Add the cantaloupe, then continue to simmer over low heat until the meat is cooked, season with fine salt, and you can do it.
Ginseng duck soup
30g of northern sand ginseng, 30g of lilies, 150g of duck meat
1: Wash the northern sand ginseng, lilies and duck separately, put them in a pot and add water to an appropriate amount
2: First bring to a boil over high heat, then simmer over low heat until the duck is cooked and seasoned.
Clam meat lily jade bamboo soup
50g of clam meat, 30g of lilies, 20g of jade bamboo
Wash the clams, lilies, and jade bamboo, put them in a pot, add an appropriate amount of water, fry the soup, and season.
White-grassed sydney pear pork lung soup
200 grams of fresh white grass root, 4 sydney pears, 1 pair of pig lungs, 500 grams of lean meat, 5 grams of tangerine peel.
1: Wash the pig's lungs, boil in boiling water for 5 minutes, cut the sydney pear into pieces, cut the white grass root into sections, and soak the tangerine peel with water.
2: Put the ingredients together in the soup pot, first boil over the fire, then switch to simmering for an hour and a half.
Sydney southern apricot lean broth
4 sydney pears, 30 grams of southern apricots, 750 grams of lean pork.
Put the ingredients into the clay pot at the same time, boil and then change to simmer for an hour and a half.
Dried vegetables aged kidney honey date soup
4 duck kidneys (Chen kidneys), 500 grams of pork foot, 250 grams of dried cabbage, 4 dates.
1: Cut the dried vegetables into sections; soak the duck kidneys in warm water and slice them; wash the pork terriers.
2: Put all the ingredients into a clay pot, add an appropriate amount of water, boil over low heat and simmer for an hour and a half.
Prince ginseng lily lean broth
100 grams of taiki ginseng, 50 grams of lilies, half a monk fruit, 750 grams of lean meat.
1. Wash and cut the lean meat into pieces; wash the ginseng, lily and monk fruit.
2: Put the ingredients into the pot, add an appropriate amount of water, boil over low heat, and change the heat to simmer for one and a half hours.
American ginseng sydney pear stew lean meat
Ingredients (3-4 servings)
10 grams of American ginseng slices, 1-2 sydney pears, 10 grams of peeled almonds, 300 grams of pork tendon meat, 3 slices of ginger, 1 clove of tangerine peel.
1: Peel and cut the sydney pear into small pieces, wash and slice the lean meat.
2: Put all the ingredients into the stew cup, add an appropriate amount of water and simmer for 2 hours, season before eating.
Jade bamboo silver ear soup
Take 10 grams each of fresh jade bamboo, rock sugar and white fungus.
Wash and slice the jade bamboo, choose the white fungus after soaking, add water and stew until the white fungus is cooked, add rock sugar.
Dendrobium chrysanthemum soup
Dendrobium officinale (6-12 g), chrysanthemums to taste
Because the active ingredients in dendrobium can only be used for a long time, dendrobium should be fried for 30 minutes, and then add chrysanthemums to fry for 5-10 minutes.
Black fungus celery head stewed in lean broth
Dried black fungus 25 g, celery head 400 g, pork lean 500 g, ginger 3 slices.
1: Wash the celery head; soak and wash the black fungus slightly; wash the lean pork, cut into thick pieces and set aside the water.
2: First put the celery head, ginger slices and lean pork into the clay pot, add 2000 ml of water (8 bowls), boil over low heat and simmer for 40 minutes
3: Cook the black fungus for about 30 minutes, and then add an appropriate amount of salt to taste and serve warmly.
Lotus root powder kudzu pork rib soup
500 grams of lotus root, 1 pink kudzu (about 200 grams), 1/4 monk fruit, 6 horseshoes, 50 grams of peanut kernels, 500 grams of pork ribs.
1, first wash the pork ribs, cut into small pieces, put them in boiling water and blanch slightly, fish out and rinse the blood foam;
2, lotus root peeling, washing, rolling knife cut thick pieces; shagu peel, wash, rolling knife cut thick pieces; horseshoe peeling, washing, cut in half.
3, together with other washed ingredients together in a casserole dish, add 3000 ml of water, a little white wine, boil over low heat for 2 hours, season with salt, you can.
Carrot mushroom soup
150g carrots, 50g mushrooms, 30g soybeans, 30g broccoli, 5g salad oil, 5g salt, 2g monosodium glutamate, 1g sugar.
1: Peel and cut carrots into small pieces, slice mushrooms, soak the soybeans and steam them thoroughly, and change the broccoli to small pieces;
2: Put the oil in a wok, add carrots and mushrooms and stir-fry several times, pour in the clear soup and cook over medium heat;
3: When the carrot pieces are boiled, add the soaked soybeans and broccoli, add the salt, monosodium glutamate and sugar, and cook them thoroughly to eat.
Yam golden jade snail soup
250 grams of yam with iron sticks, 1 carrot (about 150 grams), 1 corn, 500 grams of field snails, 250 grams of pork ribs, 3 red dates, 3 slices of ginger.
1, with pliers to cut the tail of the snail, a large amount of water to wash the snail, add salt; pork ribs washed, chopped into small pieces, together with the snail put into boiling water for a little blanch;
2, iron stick yam, carrots are peeled, washed, rolling knife cut into thick pieces; corn remove coating and whiskers, washed, horizontal cut into 6 segments; red dates pitted; ginger washed, sliced.
3: Put all the ingredients in a casserole dish, add 2500 ml of water, a little white wine, boil over low heat, change to simmer for 1.5 hours, and season with salt.
Autumn is so dry
Remember to cook more soup
There is time to comfort yourself and your family
Material source: Yangcheng Evening News Micro Life, Yangcheng Evening News Lingnan University Medical Hall, Lower Kitchen
Cover image source: Guangzhou eat, drink and have fun
Submission email: [email protected]