1. Coix seed and winter melon sparerib soup
Ingredients: 30g of coix seed, 400g of ribs and 400g of wax gourd.
Seasoning: 2 slices of salt and ginger.
working methods
1. Peel wax gourd, wash and cut into pieces, and wash Coicis Semen and ribs for later use.
2. put a proper amount of water in the casserole and put the washed ribs in it.
3. Bring the fire to the boil, skim off the floating foam and simmer.
4. Add coix seed, cooking wine and ginger slices and simmer on low heat.
5. stew 1 hour or so, poke the ribs with chopsticks, slightly cooked, and add wax gourd.
6. Continue to cook until the ribs are pierced through with chopsticks. Add salt 5 minutes before cooking. 2. Bitter gourd and soybean sparerib soup
Ingredients: 250g ribs, 200g ginger and soybeans (soaked overnight in advance), and 600g bitter gourd.
Practice: Put the ribs, ginger and soybeans into the clay pot, add 1300 ml water, and then drop a little vinegar. Boil it with high fire, then simmer for 40 minutes, add chopped bitter gourd (600g) and stew for about 20 minutes until cooked, and add a little salt.
3. Western asparagus soup
Ingredients: asparagus, potatoes, whipped cream, butter, broth, salt and pepper.
1. Prepare asparagus and potatoes, cut asparagus into two parts, peel potatoes and cut them into small pieces.
2. Blanch asparagus in boiling water to break it.
3. Take it out and put it in ice water to keep the color fresh and tender.
4. put a small piece of butter in the pot and heat it. add the potato pieces and stir fry a few times.
5. Pour in a bowl of stock.
6. Add half a bowl of whipped cream and cook until the potatoes are soft and rotten.
7. Season with salt and black pepper, add chopped asparagus and leave a few asparagus tips for decoration.
8. Use a hand-held blender to make thick soup directly in the pot.
9. Dish the thick soup and decorate it with a few asparagus tips.
4. Green bamboo shoots and old duck soup
Ingredients: 400g old duck, green bamboo shoots 1 root, duck blood 1 slice, and appropriate amount of ginger.
1. Wash the old duck's blood with boiling water for later use.
2. Peel and slice green bamboo shoots, and cut duck blood into pieces.
3. Add some shredded ginger and water to high pressure, add the soaked old duck meat and cook for 15 minutes.
4. Add green bamboo shoots and duck blood clots to the old duck soup, boil and cook for three or four minutes, then serve.
5. Amaranth bean curd soup
Ingredients: 500g amaranth, 0 box of 65438+ lactone tofu, 3 fresh mushrooms.
Seasoning: minced onion and ginger, salt, starch and chicken essence.
1. Remove the old roots and wash the amaranth. Boil the water in the pot, add a little salt, blanch the amaranth and let it cool and drain.
2. Then chop the amaranth for later use. Dice mushrooms and blanch them in boiling water for later use.
3. Pour the oil into the wok and saute the chopped green onion. Add mushrooms and stir-fry for a while. Turn off the heating.
4. Then pour the mushrooms into the casserole and add some water. After boiling for 3 minutes, add amaranth.
5. Season with salt. Then add water starch and stir to thicken.
6. add tofu. Bring to a boil, add a little chicken essence and pour in sesame oil.
7. Stir well and turn off the fire.