1, jujube peanut yam porridge
Materials: jujube 10, peanut 45g, yam 1 0, rice 100g.
Practice: Wash yam, peel and cut into pieces, and wash peanuts and red dates. Add a proper amount of water, first boil the yam, peanuts and red dates, then put the rice in and stir with a spoon to prevent it from sticking to the pot. Just cook for 10 minutes.
2. Tremella ginkgo porridge
Ingredients:150g fragrant glutinous rice, 20g tremella, 50g ginkgo biloba, medlar and a little refined salt.
Practice: Wash tremella, soak it in cold water to remove roots, tear it into small flowers, blanch ginkgo with hot water and cut it in half. After simmering into porridge, add tremella and ginkgo and boil.
3, black bean persimmon porridge
Ingredients: 25 grams of black-skinned mung beans, 5 large black dates, persimmon 1 piece, and 30 grams of glutinous rice.
Practice: Black-skinned green beans are slowly burned until the black skin is cracked, black dates are pitted, persimmons are sliced, and glutinous rice is washed. First, put black beans, black dates and dried persimmons into a pot, add appropriate amount of water, fry for 30 minutes with slow fire, and then add glutinous rice to cook porridge. The porridge is ready to eat.
Soups: Tremella, Ginkgo Black Chicken Soup, Hericium erinaceus Chicken Soup, Chestnut Old Duck Soup.
1, chestnut old duck soup
Ingredients: half a duck, 250g chestnuts, 5g salt, 0g dried tangerine peel10g, and proper amount of water.
Practice: Wash dried tangerine peel, slice ginger, wash old duck, cut into pieces of moderate size, blanch in boiling water, and remove blood bubbles. Cut a hole in the chestnut shell with a knife, soak it in boiling water for about 3 minutes, take it out while it is hot, and peel off the shell. Put the old duck, dried tangerine peel and ginger slices into the soup pot together, add appropriate amount of water, boil over high fire and stew for 2 hours. Finally, add chestnut to continue stewing 1 hour, and add salt to taste when drinking.
2, tremella ginkgo black chicken soup
Ingredients: Half black-bone chicken, 20g ginkgo, 4g jujube, 30g tremella, salt, ginger slices and coriander powder.
Practice: Cut off the head and feet, scrape off the back, take out the internal organs, wash and cut into pieces. Blanch the black-bone chicken pieces in a boiling water pot, remove blood stains, take them out, then rinse and drain. Soak tremella in clear water and tear it into small flowers. Wash jujube and ginkgo separately. Boil the soup pot with water, add black-bone chicken and ginger slices and simmer for 2 hours, then add ginkgo, tremella and jujube and simmer for 40 minutes, add salt to taste and sprinkle a little coriander powder.
3. Hericium erinaceus chicken soup
Ingredients: three Hericium erinaceus, half a chicken, Lycium barbarum, ginger, salt, cooking wine and a few slices of ham.
Practice: Hericium erinaceus is soaked in warm water for six hours, grabbed by hand and washed. Blanch the chicken in a boiling water pot, add two pieces of ginger and some wine to remove the fishy smell. Blanch, take out, and rinse. Dice the chicken, slice the ham, put the chicken, ham, Hericium erinaceus and ginger into an electric stewed purple sand pot, add enough cold water at a time, and stew for four hours. After the last half hour, add Lycium barbarum, season with salt and drink.
Third, cooking: lily fried horseshoe, celery fried shrimp, yam fried fungus.
1, fried auricularia with yam
Ingredients: yam 1, 5 auricularia auricula, 2 cloves of garlic, a little salt, chicken essence and oil.
Practice: peeled yam, washed and sliced for later use; Wash the fungus and pick small flowers for later use; Chop garlic into powder; Boil a pot of water, then put the yam slices in the pot for 30 seconds and take them out for later use; Pour oil in a hot pan, add minced garlic and stir-fry until fragrant, then add boiled yam slices and stir-fry for half a minute, then add fungus and stir-fry until cooked, and add salt and chicken essence to taste.
2, lily fried horseshoe
Ingredients: 6 pairs of fresh lilies (about 240g), 4 pairs of minced meat (about160g), water chestnut 10 tablets, and 2 teaspoons of ginger. 1/2 tsp sugar and salt, 1 tsp soy sauce, 1 tbsp water, 1/2 tbsp oil and corn flour. 2 tablespoons of soup, 1 teaspoon of oyster sauce and sesame oil.
Practice: fresh lily is cut into sections, washed and drained; Peel and chop the horseshoe. Add marinade to minced pork and marinate for 15 minutes. Heat a wok, add 1 tbsp oil, saute minced pork, add fresh lily, horseshoe and ginger slices, stir well, and add seasoning until the juice is dry.
3. Fried shrimps with celery
Ingredients: celery, shrimp, cashew nuts, carrots, garlic, onions, Jiang Mo, salt and sugar.
Practice: Wash shrimps, dice celery and slice carrots. Put 2 tablespoons of oil in the pan, stir-fry cashews in cold oil until crisp, and take them out to cool. When frying cashews, be sure to cool the oil before simmering, and turn it over while frying to avoid burning. After frying, let it cool thoroughly until crisp. Pour out half of the oil, heat the remaining oil, add garlic, onion and Jiang Mo and stir-fry until fragrant, then add carrots and diced celery and stir-fry for about 1 min. Add shrimp, salt and sugar, stir-fry for about 1 min, and sprinkle with cold cashews.