Peanut beef soup (five to six portions)

Ingredients: 600g of beef tendon, 0/60g of peanut kernel/kloc-,a small jar of weak milk, a small piece of dried tangerine peel, two pieces of ginger, twelve red dates, half a teaspoon of salt and fourteen bowls of clear water.

Practice: (1) soak tangerine peel and scrape off the inner layer; Remove the core from the red dates and wash them. Put red dates, peanuts, dried tangerine peel and water into a straight casserole and bring to a boil. After the beef is boiled, simmer for three hours. When the beef is soft enough, pour in light milk and season with salt.

Note: (1) This soup nourishes blood and nourishes skin. Peanuts are best cooked in a pot with clothes (note: peanuts produce phlegm). (2) Cattle hamstring is lean meat from the front legs of cattle, and its meat quality is smooth and tender. Besides making soup, you can also fry, simmer and steam.

Huaiqi beef soup

Ingredients: 480 grams of beef tendon, 8 slices of yam, 4 tablespoons of Lycium barbarum, 40 grams of longan, half a bowl of Euryale ferox, 2 slices of ginger, half a teaspoon of salt and appropriate amount of water.

Practice: (1) Bring boiling water to a high fire, add ginger slices and washed beef, add other ingredients after cooking for one hour, stew for another hour until the beef and other ingredients are cooked, and season with salt.

Note: (1) After beef is washed, it should be boiled in boiling water for five minutes, and then used to make soup. Round meat is dried longan meat, also called yuan meat. It is advisable to choose a piece of meat with thick meat and no insects.

Jinbao oxtail soup

Ingredients: a large strip of fresh oxtail, beef broccoli160g, carrots, tomatoes and potatoes 400g, ginger and string beans 40g, 2 teaspoons of sugar and proper amount of water.

Practice: (1) Chop the oxtail, wash it with clear water and put it in a boiling water pot; Mash ginger, put carrots and potatoes into a pot, dice tomatoes, shred broccoli, and wash green beans; Mash beef, evenly season oxtail for about two and a half hours and carrot for half an hour; Add potatoes and tomatoes, season the potatoes when they are soft, add broccoli (cabbage) and beef, and bring to a boil. Add mung beans and bring to a boil.

Note: (1) The oxtail should be peeled before the soup is made, which is more delicious and nutritious. If you fry the broccoli before cooking the soup, you can add flavor to the soup.

Mutton Soup

Ingredients: 600 grams of mutton, three winter bamboo shoots, three red onions, two ginger, eight bowls of water, one teaspoon of salt and one tablespoon of wine.

Practice: (1) Cut the mutton into pieces; Remove clothes from winter bamboo shoots and cut corners; Wash the onion, tie the knot, pat the mutton with ginger, put it in boiling water, take out the drained water, put it in a straight tile pot, add materials and wine, cover the pot, and simmer for about 15 minutes; Change to medium heat and cook for about 30 minutes, then simmer until mutton and bamboo shoots are tender, add salt to taste, and pick out ginger and onion to drink.

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Note: If mutton smells, you can cut a small white radish into water and cook it with the whole mutton 15 minutes. Take out the mutton and cut it into pieces to make soup.

Yuzhu peanut chicken liver soup

Ingredients: four pairs of fresh chicken liver, 80g of yuba, 0/60g of peanut kernel/kloc, two pieces of chicken essence, one teaspoon of sesame oil, appropriate amount of pepper and eight bowls of clear water.

Seasoning: light soy sauce 1 teaspoon, corn flour 1/2 teaspoons, a little shredded ginger, and a little rose wine.

Practice: (1) Wash chicken liver, remove tendons and cut into small pieces, add seasoning, marinate for a while, wash peanuts, clean yuba with a wet towel, shred, boil with water, add peanuts and yuba, boil over high fire until peanuts and yuba are cooked, add chicken liver, stir fry quickly, take out, and season with salt and pepper.

Note: You can cook peanuts before adding yuba, because yuba is easy to cook, and adding it will make the soup milky white.

Dongguazhengan decoction

Ingredients: two pairs of fresh chicken offal, 80 grams of pork liver, 480 grams of wax gourd, three slices of ginger, eight bowls of clear water and three spoonfuls of peanut oil.

Seasoning: half a tablespoon of wine and light soy sauce, one teaspoon of corn flour and peanut oil.

Practice: (1) Wash chicken intestines into sections, rub them with salt, wash them, disinfect and deodorize them several times, and cut them into sections; Boned chicken liver and cut into small pieces; Cut the chicken gizzard to remove the yellow stomach membrane, and clean the chicken gizzard in the same way as chicken intestines; Put them all in a bowl, add seasoning and mix well, marinate slightly, add shredded ginger and mix well, and wash the pork liver; Wash the wax gourd, cut it into small pieces of 1cm, heat the casserole, put oil to boil, add salt, pour the wax gourd, and pour water into the casserole for about half an hour; Add chicken offal and pork liver, and stir quickly with chopsticks until it is rolled up and the materials are cooked.

Note: After the chicken offal is washed with salt, it can also be marinated with salt and shredded onion for 30 minutes before washing. Stir-fry the chicken offal with Chili and soy sauce in a hot pot, and the soup has no fishy smell.

Pigeon soup

Ingredients: a bag of Qingbuliang soup, two young pigeons, lean meat120g, salt, soy sauce and clear water.

Practice: (1) Rinse the ingredients with clean water, and drain the young pigeons? Wash, rinse with water; Wash the original lean meat, put it in a straight tile pot and cook it. Add the squab and cool the lean meat, cook for three hours, add salt and light soy sauce to taste.

Note: Qingbuliang is mostly ready-made and consists of the following materials: raw and cooked Coix seed, Hu Aishan San Qian, lotus seed, lily, Polygonatum odoratum and Euryale ferox; Has the effects of eliminating dampness, stimulating appetite, resolving phlegm and strengthening lung.

Cucumber salted egg soup

Ingredients: three tender melons, two raw salted eggs, a quarter teaspoon of salt, one and a half tablespoons of peanut oil and eight bowls of clear water.

Practice: (1) Scrape the surface of the zucchini, leave it green, wash it, cut it into cubes, heat it in a casserole, fry the zucchini with oil and salt, pour in water, cook the salted eggs for about half an hour, and then put it in soup for 15 minutes.

Note: this soup with mussels (small dried mussels) is more delicious when cooked with lean meat.

Dangshen sweet chicken soup

Ingredients: 600 grams of frog, 0/60 grams of lean meat, 40 grams of codonopsis pilosula, half a teaspoon of salt, and 0/2 bowl of clear water.

Practice: (1) Frog? Good cleanliness; Wash Codonopsis pilosula and lean meat, put them in a straight casserole and bring to a boil. Add frog, lean meat and Codonopsis pilosula, bring to a boil with high fire, change to medium heat for about two hours, and season with salt.

Note: This soup is most suitable for drinking in autumn. It can invigorate qi and spleen, promote diuresis and reduce swelling. It is suitable for all ages in Xian Yi. But it is not suitable for those with exogenous fever.

Watercress sashimi soup

Ingredients: 900 grams of watercress, a large strip of raw fish, 320 grams of lean pork, a small piece of dried tangerine peel, water 13 bowl, 2 slices of ginger and half a teaspoon of salt.

Practice: (1) Pick the watercress and wash it; Soak pericarpium Citri Tangerinae; Raw fish? Viscerate, scale, wash, fry until yellow, and boil with clean water and dried tangerine peel. Add raw fish, lean meat and watercress, cook for about two hours, and season with salt.

Note: this is a good soup for clearing away heat and toxic materials, promoting granulation and healing, but there are many fishbones, which can be used to make soup for cooking raw fish, or clean fishbones before drinking.

Carassius auratus and radish soup

Ingredients: two fresh crucian carp, 400 grams of white radish, two slices of cloud legs and ginger, one onion, a little salt and pepper, and a proper amount of water.

Practice: (1) crucian carp? Remove scales and viscera, fry until yellow, shred radish and ginger, shred onion, cut the green part of onion into small pieces, and cook in a casserole. Add crucian carp, season and boil. Add shredded radish and ham slices, roll for about 25 minutes, add shredded ginger and shredded onion, roll again and add shredded onion.

Note: This soup is milky white, fresh and sweet, and can be served with white crucian carp or black crucian carp. Fish should be put in soup.

Mustard beef loach fish soup

Ingredients: 400 grams of mustard, a large strip of beef loach fish, one tablespoon of peanut oil, one teaspoon of salt, two slices of ginger and ten bowls of clear water.

Practice: (1) Wash the original mustard tree, remove the old leaves, cut it into gall-like vegetables after pruning, or cut a tree in half. (2) Descaling and eviscerating loach fish, cleaning, boiling with strong fire, adding fish meat and ginger slices, rolling for 30 minutes, taking out the bone, adding mustard, salt and peanut oil into the soup, and rolling for 15 minutes.

Note: this soup is milky white and delicious, but you should buy loach fish with light yellow color, because the meat is tender and tender; Another kind of gray-black soil meat is thick and perishable, which is not suitable for soup.

Mountain spotted fish soup

Ingredients: 480g of Banyan fish, 0/20g of lean meat/kloc-,2 pieces of tender tofu, 300g of Chinese cabbage, 4 mushrooms, 2 pieces of ginger, salt, soy sauce, Shaoxing wine, corn flour, pepper and clear water.

Practice: (1) Wash and slice lean meat, add soy sauce and corn flour, mix well and marinate for a while; Wash the mountain plate fish with cabbage? Wash, scale, wash, drain, fry until yellow, boil Shao wine, add ginger slices, add clear water until fish soup boils, add washed soaked mushrooms and tofu, cover and cook for 20 minutes, add salt, meat and vegetables, cook for 8 minutes, and add pepper and cooked peanut oil for later use.

Note: the appearance and eating effect of Spanish fish are similar to those of raw fish. For safety, fish should? After the internal organs are cleaned, they are processed into dishes to eat.

Multicolored shrimp ball soup

Ingredients: 400g of fresh shrimp, pork fat 1 spoon, egg white 1 piece, several vegetables, several peas, four soaked mushrooms, four slices of carrots and cooked bamboo shoots, half a teaspoon of salt, one teaspoon of sugar, wine and sesame oil, one teaspoon and a half of corn flour, one can of soup and four bowls of water.

Practice: (1) Chop shrimp and pork, put them in a bowl and mix well, add egg white, corn flour, salt, wine and sugar, mix well, stir until it becomes sticky, squeeze out shrimp balls, boil them in soup, add other ingredients, roll seasoning, cook them until they are done, and pour sesame oil on them.

Note: (1) Yellow shrimp, bamboo shrimp and hemp shrimp can all be made into shrimp balls. (2) Before mixing with pork, dry the shrimp and pat it loose with a knife. Stir in the same direction.

Golden needle clam soup

Ingredients: sixteen giant clams, sixty grams of day lily, eighty grams of Flammulina velutipes, one onion, half a teaspoon of salt and sesame oil, and eight bowls of clear water.

Practice: (1) raise clams with light salt water to make them spit out sediment; Wash the day lily and cut off the hard bottom; Wash, drain and cook Flammulina velutipes, add clams, day lily and Flammulina velutipes, roll until the clams open, add onions, season and add onions.

Note: Meretrix meretrix is a clam, which grows in coastal sediments and tastes delicious. Knock on the shell when choosing. The louder the sound, the better. The half-opened mouth is stale or dead.

Oyster broth

Ingredients: 480g of oyster, one onion, four slices of ginger, two slices of laver, one teaspoon of salt and sesame oil, one tablespoon of wine, a little pepper and five bowls of clear water.

Practice: (1) Open the shell, take out the oyster meat, mix it with salt and corn flour, wash it, blanch it in boiling water, drain the ginger and wash it, cut the onion into small pieces, cut the seaweed into small pieces, boil the water, season it with salt and pepper, and then cook the oyster, that is, remove the seaweed slices and onion grains, add wine and sesame oil, and put it in a bowl.

Note: oysters are generally rubbed with coarse salt and raw flour; However, some people think that as long as the raw clams are put in a drain basket and gently rinsed under the throat, the cooked soup will taste more delicious.

Pork and abalone slice soup

Ingredients: 80 grams of dried abalone slices, 320 grams of lean pork leg, four large scallops, half a teaspoon of salt and appropriate amount of water.

Practice: (1) Wash dried abalone slices and scallops and soak them in warm water; Wash the lean pork leg, put it in a straight casserole, add all the ingredients, cook for three hours on high fire, and season with salt.

Note: Generally, dried abalone slices are not made of real abalone slices, but dried spiral slices, but they can also be used for soup.

Braised pork, chicken feet and snail soup

Ingredients: 60 grams of dried snail slices, lean meat 160 grams, chicken feet 12, 20 grams of medlar (five yuan), 8 pieces of yam, 2 candied dates, ginger 1 slice, dried tangerine peel 1 slice, and salt 1 slice.

Practice: (1) Soak the spiral slices in clear water, blanch them in boiling water 15 minutes, take them out, wash them, drain the original slices of lean meat, blanch them in boiling water, take them out, wash them and cut them into pieces; Soak chicken feet in boiling water, tear off the yellow skin and cut off the toes; Wash yam and medlar, break ginger, soak dried tangerine peel, wash, put into a straight casserole, add water, put all the ingredients in it, cover the pot, simmer for two to three hours with low fire, and season with salt.

Note: (1) After washing, the dried snail slices should be soaked in hot water for half an hour before they become soft, and then they can be made into soup. (2) After the soup is boiled, you can dip it in shrimp sauce, which is very delicious.

Braised snake with shredded bamboo

Ingredients: 900g clean snake meat, shredded bamboo chicken 1 piece, lean meat, fish maw, ginger 1 20g each, 80g winter bamboo shoot meat, 6 big fungus, a small piece of dried tangerine peel, 40g fresh white chrysanthemum, 4 fresh lemon leaves, 2 crispy vegetables, proper amount of salt and sugar, and horseshoe powder/kloc.

Practice: (1) chicken? Clean it, put it into the pot with snake meat and pork, add appropriate amount of water to boil, take out the shredded fish belly, simmer it with ginger and onion water, clean it and shred it; Shredding winter bamboo shoots and ginger; Soaking Auricularia auricula and Pericarpium Citri Tangerinae, and shredding; Wash the lemon leaves and shred them. Drain chicken, meat and snake broth, boil, add shredded pork, fish maw and other materials, roll for 15 minutes, season, cover with water-soluble horseshoe powder, and add pepper, white chrysanthemum, lemon leaves and crispy when eating.

Note: the fish belly should be soaked. If you soak your hair yourself, you can buy fine glue or duck to soak your stomach, which is affordable. After buying it, boil the water, cook the fish belly for ten minutes, stew it for about an hour, pick it up and soak it in clear water for about six hours, then take it out and cut it into dominoes; Cook Jiang Shui again, put down the fish maw and white wine, boil for five minutes, bake for ten minutes, then pick it up and soak it in ice water. After two times of cold and hot freezing, the fish belly fiber becomes soft.