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What home-cooked dishes are delicious, nutritious, delicious, simple and easy to cook, and worth a try?
The first lily Sydney tremella porridge method: 1, prepare all the materials. Those who love to eat Sydney can put more, and the amount of old rock sugar can be flexibly grasped according to personal hobbies. I think this amount is sweet. If it is too much, you can reduce the medicine. 2. dried lily and tremella are soaked in water, while food vacuole is transparent, especially lily is more resistant to soaking. I suggest soaking for a while. 3. After the lily and tremella are soaked thoroughly, cut off the scissors at the root of tremella, and then cut tremella into small flowers. There is no need to cut off the blackened part of lily. 4. First put the auricularia auricula and lily into the pot, then put the water at a slightly lower position of the highest water level, boil the pot, and then simmer 1 hour. 5. Stew the tremella until it is gelatinous, peel and core the pear, cut the pear into pieces, add the washed medlar, then pour in the old rock sugar, then cover it and simmer for 30 minutes. I like to put pears again, the cooking time is shortened, and it is not so sour. It also has the taste of waxy tremella, the face of lily, the crispness of pear, the sweetness of old rock sugar and the eye protection of Lycium barbarum, which makes me feel so soft and happy for an instant. This is life, and the little days are colorful!

The second peanut medlar chicken feet soup 1, the dish is ready. The chicken feet I bought are frozen. When I came back, I soaked them in water to thaw them. Wash the peanuts and soak them for 1 hour, then change them to 2 to solve the chicken feet. You don't have to cut off the tip of the chicken feet, then cut them into two parts and wash them. 3. Add cold water to the chicken feet, add 1 spoon of rice wine, quickly boil the Dongling health pot, draw water for the chicken feet, skim off the floating foam in the middle, collect 4 pieces of boiled chicken feet water until the chicken feet are bloodless, pour it out, add boiling water to the pot again, and pour the boiled water. Bring to a quick boil in a rotating pan, then simmer for 5 minutes and 80 minutes. Just put salt and seasoning in the middle. The soup is small and rotten. It's really delicious and not greasy at all.

Production process of the third brown sugar egg flower sweet soup: 1: prepare an egg, 15g old brown sugar and boiled water. 2. Knock the egg into the bowl at about 90 degrees and sprinkle it with chopsticks. 3: Deliver the egg bowl immediately with 200ml of 99-degree boiling water. 4. Fasten the stew quickly 1min5: Remove the dish.