Corn radish bone soup

Ingredients: 150g corncob, 250g ribs, 50g carrots, a little ginger and red dates.

Exercise:

1, peel corncob, cut into sections, cut into carrots, cut into ribs, cut into ginger, and wash red dates for later use. Blanch the ribs and remove the blood.

2. Fill the pot with clear water (the amount of water is up to you, a little more). After the water boils, add ginger slices, corncob and ribs, simmer on high fire and change to medium heat for 40 minutes.

2

Braised pork knuckle with medlar

Ingredients: 300 grams of pig's hand (trotters), 50 grams of peanuts, 50 grams of medlar, 5 grams of ginger, 20 grams of carrots and a little onion.

Seasoning: salt, chicken essence (monosodium glutamate is also acceptable), yellow wine and pepper.

Exercise:

1. Chop pork hands, soak peanuts thoroughly, wash Lycium barbarum, peel ginger and slice, peel carrots and cut onions.

2. add water to the pot. When the water boils, add pig's hands and carrots and cook thoroughly. Pick them up for later use.

3. Add pork knuckle, carrot, yellow wine, peanut, medlar and ginger, add clear soup, cover the pot and stew for 45 minutes, add salt, chicken essence and pepper, cook for 5 minutes, and sprinkle with chopped green onion.

three

Bean Seedling and Mushroom Soup

Ingredients: bean sprouts, Tricholoma, Flammulina velutipes (depending on quantity).

Preparation: Wash bean sprouts and Flammulina velutipes, wash Tricholoma and slice ginger.

Exercise:

1. Boil ginger slices in water, add Tricholoma after the water is heated, and cover.

2. After the water is boiled, add Flammulina velutipes, cook slightly, and add bean sprouts.

3. After the water is boiled again, add appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the fire after adjusting the taste.

Key points:

1, bean sprouts are easy to cook. Don't cover them after you put them in, or the paste will be yellow.

2, if you have ready-made chicken soup, you can add some, hehe, it doesn't taste too good.

four

Winter melon meatball soup

Soup: 500 grams of wax gourd, 250 grams of pork belly, onion 10 gram, a little raw flour, salt and monosodium glutamate.

Production process:

1. Peel and wash the wax gourd, and cut it into small squares for later use.

2. Add salt and raw flour to the chopped pork belly and knead it into meatballs. If you don't like fat meat, use pure lean meat.

3. First put the meatballs into the pot, add some water and cook on low heat.

After 4.20 minutes, add the wax gourd, cook it on low heat 15 minutes, add seasoning, sprinkle with chopped green onion and serve.

Key points of production:

When kneading meatballs, don't forget to add a small amount of raw flour to enhance the compactness of meatballs. Keep its shape so that meatballs are not easy to cook. If it's too much trouble, go to the supermarket to buy meatballs.