Tomato lily pork liver soup

Food efficacy: enriching blood, moistening lung and clearing fire.

Ingredients: 300g pork liver, 4 tomatoes, appropriate amount of lily and 3 slices of ginger.

Exercise:

1. Slice pork liver, scald it with boiling water, and take it out. It is best to choose pork liver with light color and close to pink taste.

2. Cure pork liver 10 minutes or so. If you want to make the pork liver taste full, you can add some soy sauce, wine, pepper and corn flour to the cut pork liver before boiling the soup. When pickling, you should grasp it by hand to make the seasoning fully mixed.

3. Slice the tomatoes, cook with the lilies on medium heat for about 10 minutes, and add the ginger slices. Choose hard tomatoes for soup. Scald it with boiling water before cutting, so that it is easy to peel off the skin and there will be no skin floating on the soup. If the lily is fresh, it should be white and shiny. If dried lily is used, the cooking time can be appropriately extended.

4. Add pork liver and appropriate seasoning, and cook for 30 ~ 40 minutes on medium fire.

Stewed radish with mutton

Food efficacy: resist cold and increase calories.

Ingredients: 400g mutton, 200g radish, 10g auxiliary pepper (red, sharp and dried), 5g onion, 2g pepper, 2g ginger, 1 star anise, 10ml cooking wine, 8ml soy sauce, 4ml soy sauce and 3g sugar.

Exercise:

1. Wash mutton and cut into pieces;

2. Prepare green onion, ginger slices, pepper, star anise, dried pepper and white radish for later use;

3. Put the cut mutton into boiling water, soak it in bleeding water, and then take it out and drain it;

4. Stir-fry dried chili, ginger slices, prickly ash and onion segments in an oil pan;

5. Pour in cooking wine, soy sauce, soy sauce and sprinkle with sugar;

9. Add water and stew in the pressure cooker for 25 minutes;

10. After the pressure cooker is completely depressurized, change the wok. Add white radish and continue to stew. White radish is easy to insert with chopsticks and can be cooked.

Chestnut and cabbage lean broth

material

Lean meat 160g, Chinese cabbage or pakchoi 100g, chestnut meat 100g (about 10g), medlar10g, and three slices of ginger.

Practice 1: Wash lean meat, cut it into mahjong-sized squares, boil a pot of hot water, and take it out in water; Wash Chinese cabbage (cut Chinese cabbage into large pieces); 2. Put lean meat, ginger and chestnuts into a soup pot, add appropriate amount of cold water, turn to low heat after the fire is boiled, simmer for half an hour, add cabbage, and simmer for 15-20 minutes. 3. Finally, sprinkle with medlar and season with salt.