⑴ Materials: 200g yam, sweet corn 1 and 30g peanut kernel.
(2) Practice: peeled yam, washed and diced, washed and diced corn and washed peanuts. Put the corn and peanuts together in the pot, add water to boil, then add yam and simmer for about half an hour.
2. Stewed ribs with lotus root
⑴ Ingredients: 250g of lotus root, 5 mushrooms, 200g of ribs and 2 slices of ginger.
⑵ Practice: Peel and wash the lotus root, and soak the mushrooms and wash them; Chop the ribs into small pieces, wash them, remove the blood with boiling water, put them in a pot with ginger slices, add appropriate amount of water to boil, add mushrooms and lotus roots, turn the heat down, continue to cook for more than 1 hour, and add a little salt to taste.
3. Jujube beef soup
⑴ Ingredients: 5 red dates, 200g beef, carrot 1 root, 2 slices ginger.
(2) Practice: cut the beef into small pieces after washing, remove the core from the red dates, and wash and cut the carrots into pieces; Put beef and ginger in a pot, add appropriate amount of water to boil, then add red dates and carrots, turn to low heat until the beef is soft and rotten, and add a little salt to taste.
4, black-bone chicken stewed chestnut
⑴ Materials: fresh chestnuts 10, 200g black-bone chicken, 2 slices of ginger.
(2) Practice: Fresh chestnuts are shelled and taken out for later use; Hair removal, viscera removal, cleaning and air drying of black-bone chicken; Put black-bone chicken and chestnut kernels into a casserole, add clear water to avoid chicken and chestnut, add ginger into the water, cover it, and simmer for 2 hours. Add a small amount of refined salt to the pot and serve.
5. stewed radish with mutton
⑴ Materials: mutton 200g, white radish 1, medlar 10g, ginger 1.
(2) Practice: Wash the white radish and cut into pieces; Wash the mutton, cut into pieces, blanch it in boiling water for about five minutes, skim off the floating foam, pick it up and drain it; Put mutton and ginger in a pot, stew until half cooked, and add white radish. When they are completely cooked, add Lycium barbarum and a little salt to taste.
6. Stewed old duck with Euryale ferox
⑴ Materials: Take 0/00g of Euryale ferox/kloc, 250g of duck meat and 2 slices of ginger.
(2) Practice: Wash Euryale ferox, wash duck meat and cut into pieces, and boil water to remove blood; Put all the ingredients together in a pot, add some water to boil, then simmer until cooked, and season with a little salt.
7. Tofu and crucian carp soup
⑴ Materials: 2 crucian carp, tofu 1 piece, and 2 pieces of ginger.
(2) Practice: Wash tofu and cut into pieces. Wash crucian carp, fry in oil pan until both sides are slightly yellow, add appropriate amount of water to boil, then add tofu, reduce the heat and continue to simmer for about 15 minutes, and add a little salt to taste.