corn and spareribs soup
Raw materials: 500g pork bone, 0/50g corncob/kloc-0, 0g carrot/kloc-0, 0g ginger/kloc-0, 0g jujube/kloc-0, 5g salt, 2g monosodium glutamate/kloc-0, 2g chicken essence powder, 2g Shaoxing wine.
Cooking: put water in the casserole, put the ribs in the pot (if you want the sparerib soup to be fresher, you can drop two drops of vinegar in the water), put the onion and ginger together, drop a little white wine, what kind of tea to drink in summer is lighter, remove the blood foam after the water in the casserole floats, and then add corn to cook together. After cooking, take out the onion and ginger slices and add a little salt to taste.
Qingxin Runfei Decoction
Materials: Siraitia grosvenorii 1 (10g), 2 red dates (20g), Polygonatum odoratum 20g, 4 candied dates (40g), Lily 10g, Nanxing 10g, sword flower 30g, cavity bone 300g, pig spine 200ml, ginger.
Cooking: 1, peeled ginger and washed. Wash the cavity bone and pig spine, and then cut the pig spine into small pieces of about 2 cm. 2. Pour the water into the pot. After the water is boiled, pour in the cavity bone and pig spine, cook until it becomes discolored, take it out, and rinse off the floating powder with water. Then wash the soup with water. 3. Pour the cleaned cavity bone and pig spine into the soup pot and add enough water (about 2000 ml) at one time. 4. After the water is boiled, skim the floating powder with a spoon, add the Jiang Mo which is slightly scattered with a knife, pour it into the soup, cover it, simmer for 2 hours on low heat, then turn off the fire and add salt before drinking.
Beef bone mushroom radish soup
Ingredients: 500g beef bone, 6 shiitake mushrooms, 2 green onions, 3 segments of ginger, 3 slices of coriander, 2 vinegar, 1 teaspoon (5ml), 65438 pepper +00 grains of salt.
Manufacturing steps: 1. Cut beef bones into 5cm long pieces and wash them for later use. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. Peel carrots, wash and cut into pieces. 2. Put the beef bones into the soup pot and pour enough water at one time. After the fire is heated, skim off the floating foam and add mushrooms, green onions, ginger slices and pepper. Add vinegar, cover and cook over medium heat for 2 hours. 3. Add carrot pieces, continue to stew for 15 minutes, and add salt. Sprinkle coriander before eating.
Cui Yi lotus leaf jellyfish soup
Ingredients: 500g watermelon skin, 60g fresh lotus leaf, 250g fresh jellyfish skin, 500g loofah, 60g fresh lentils, and 0/5g fresh bamboo leaf core.
Cooking: Wash fresh lentils, fresh lotus leaves and fresh bamboo leaves, soak for 20 minutes, wash jellyfish skin, watermelon skin and loofah, and cut into pieces. Then put jellyfish skin, watermelon skin, lentils, lotus leaves and fresh bamboo cores into a clay pot, add 2000 ml of clear water (about 8 bowls of water), cook with high fire for 1 hour, add loofah, cook for a while, and add a proper amount of salt and a little oil.