1. Lotus root bone broth
1. After blanching the bones, fish out, and then rinse off the foam with water,
2. Peel the lotus root and cut the hob pieces,
3. Soak in water. (Lotus root exposed to the air will be blackened, if not used temporarily, you need to soak in water, drop a little white vinegar in the water, more effective to prevent the lotus root oxidation black),
4. Fill the casserole dish with 8 minutes of water and add the bones, lotus root, green onion knots, ginger slices, and cooking wine. (Emphasis: the pot in contact with the lotus, must not use iron and aluminum, otherwise beware of the stir-fried lotus root becomes black, and the soup of the stewed lotus soup is black).
5. Bring to a boil on high heat, reduce heat and simmer for 90 minutes, add salt to taste.
2. White ear lotus seed Sydney pear soup
1. Soak the dried white fungus, cut off the yellow stalk, tear it into small pieces, about 2-4 hours, so that it is easier to glue out, the taste is better,
2. Wash, peel and cut the pear into pieces,
3. Wash the lotus seeds and set aside, no need to soak,
4. First add the white fungus to the electric saucepan for about 1 hour, add the Sydney pear to stew for 1-2 hours, and then add the lotus seeds and rock sugar to simmer together in the last 20 minutes until the white fungus is soft and rotten.
3. Pigeon red date soup
1. A pigeon chops and rinses them in water for half an hour. Soak in bloody water.
2. Put the pigeons into the pot with cold water, 1 tsp of cooking wine and 3 slices of ginger boil together, skim off the blood foam!
3. Prepare the ginseng sand ginseng astragalus and other soaked water for later, and pour all the blood foam into the pot after the water is boiled. Simmer over low heat.
After 4.1 hours, add 4 soaked dates and 20 goji berries. Pour in along with the water. Continue cooking for 1 hour.
5. Add 5 grams of table salt and adjust according to your taste. Add chicken MSG to taste a little.
4. Bitter melon mung bean pork rib soup
1, blanch the ribs in water, 1 handful of mung beans, tangerine peel, hawthorn slices 2 slices washed, wash the bitter melon, remove the seeds, cut into small pieces and set aside.
2, put the mung beans, tangerine peel, hawthorn slices, ribs all into the casserole, add green onion and ginger to a boil, change to a low heat and slowly simmer for about 40 minutes, the soup is thick and rotten.
3, at this time, add bitter melon to boil, add salt to continue simmering for 2 minutes, sprinkle with a few goji berries garnished, add a little chicken essence to taste.
5. Vermicelli chicken soup
1: Wash the chicken thighs, put them in a pot and add the shallots and ginger to a boil, simmer over low heat for about 20 minutes.
2, Take out the chicken thighs, tear the chicken into strips, continue to pour into the soup, add 1 handful of vermicelli and continue to cook for 5 minutes.
3, Add salt, chicken essence, coriander to taste, out of the pot and serve.