Food preparation

1 tablespoon medlar, 3 red dates, 1 aniseed, half onion, 20g ginger, 2 tablespoons dried shrimps, 1 tablespoon pepper and salt, half a teaspoon monosodium glutamate and a proper amount of laver.

Method step

1. Wash onion and cut into sections; Wash ginger and slice; Wash Lycium barbarum and soak it in water for 5 minutes.

2. Add boiling water to the pot and add onion and ginger slices.

3. Continue to put aniseed, medlar, pepper and jujube into the pot for fire.

4. Add seaweed and dried shrimps and bring to a boil.

5. Turn the heat down, add salt and monosodium glutamate and cook for a while.

Delicious "healthy soup base"

This soup is rich in nutrition, which can be eaten as hot pot soup or directly, and has the functions of invigorating qi and nourishing blood.

Second, spicy hot pot soup base

Food preparation

0/00g of dried pepper/kloc-,0/5g of ginger and garlic/kloc-,5g of red dates/kloc-,5g of weeds, LYSIMACHIA, Radix Adenophorae, Fructus Amomi, Rhizoma Kaempferiae, Lycium barbarum, 2 pieces of fennel, clove, cardamom and cinnamon, and 2 pieces of tsaoko 1 piece.

Method step

1. Put Pixian bean paste in a hot oil pan and stir-fry until fragrant.

2. Continue to pour the bone soup into the pot, cover the pot and bring to a boil.

3. Add all the ingredients, boil and turn to low heat for 30 minutes.

skill

Sichuan-style spicy red soup should be made with more peppers, and the red oil at the bottom of the soup should be fully boiled out, so that the spicy taste will be strong.

Third, prepare the ingredients of the fat beef hot pot soup base.

300g beef bone, chicken leg 1, 50g celery, onion 1, carrot 1, 3 red dates, medlar and salt 1 tablespoon, 2 tablespoons monosodium glutamate and chicken powder, and fresh milk 100 ml.

Method step

1. Wash carrots and slice them; Wash and shred onions; Wash celery and cut into sections.

2. Put the pot on the fire, pour in proper amount of water, and add carrot slices, shredded onion and shredded celery.

3. Add beef bones and chicken legs and bring to a boil.

4. Add medlar and red dates, and skim off the floating foam.

5. Cover the pot, turn to low heat and continue to stew 1 hour until the soup turns white.

6. Turn off the fire, remove the beef bones and chicken legs, and filter out other residues.

7. Pour in fresh milk, add salt, monosodium glutamate and chicken powder, and bring to a boil.

Fourth, wild mushroom soup hot pot soup base

Food preparation

Volvariella volvacea and Flammulina velutipes 100g each, 50g shredded pork, 3g mushrooms, 20g coriander, half carrot, pepper 1 spoon, 50g starch and sesame oil, and a little salt.

Method step

1. Wash the mushrooms and cut the top with a cross; Wash straw mushrooms and cut into small pieces; Remove the roots of Flammulina velutipes and wash it; Wash and shred carrots; Wash coriander and chop it.

2. Pour the right amount of water into the pot and add shredded carrots and pork.

3. Continue to add mushrooms, Flammulina velutipes and Volvariella volvacea to the pot and bring to a boil.

4. Add salt to the pot, simmer on low heat until the mushrooms are cooked and rotten, and add coriander.

5. Before cooking, thicken with starch, add pepper and pour in sesame oil.