Formula: wax gourd 1200g, lean duck 1 (about 1500g), fresh lotus leaf 1/4, Gordon Euryale seed 80g, scallop 40g, dried tangerine peel 1/4, appropriate amount of water and salt.
Method: soak the dried tangerine peel into soft pulp, wash the wax gourd, scrape off the nucleolus (the skin can be attached), cut into square or thick slices, wash the fresh lotus leaves and scallops, and soak them in clear water for later use; Wash the lean duck and chop it into small pieces, put it in a casserole, add appropriate amount of Euryale ferox and clear water, cook for 20 minutes, turn off the heat and remove the oil slick, add wax gourd, lotus leaf, scallop and dried tangerine peel, simmer for 30-40 minutes, and add appropriate amount of salt to taste.
2. Liaoshen Panax Quinquefolius Decoction
Formula: Liaoshen 1 tablet, Lycium barbarum 20g, Panax quinquefolium 5g, 3 red dates (peeled), lean meat 1 tablet (chopped) and appropriate amount of water.
Method: Put the ingredients into a crock and stew for 2 hours.
3. Fresh abalone and Dendrobium soup
Formula: 2 fresh abalone (with shell), 5g Dendrobium, 6 red dates (with core removed) and a proper amount of pork tenderloin (chopped).
Method: Wash the shell of fresh abalone with a brush, and stew the rest materials in a crock for about 2 hours.
4. Shuanglian Lily Loquat Soup
Formula: 500 grams of fresh lotus root, 30 grams of lotus seed, 30 grams of lily, 20 grams of loquat leaves, appropriate amount of ribs and a little salt.
Method: Peel lotus root, wash and cut into pieces, chop ribs into pieces, cook with other materials and clear water, remove foam, stew on low heat for about 1 hour, and add salt to taste. Remove loquat leaves when eating.
5. Crucian carp and red bean soup
Formula: 2 crucian carp (about 500g), 30g red beans, 200g white gourd, water and salt.
Methods: Wash adzuki beans and soak them for 1 hour; Wash the wax gourd, scrape off the kernel (the skin can be attached), cut into squares or thick slices, and add water to the casserole for 20 minutes; Scaled and eviscerated crucian carp, washed and dried, fried on both sides in a hot oil pan until the skin color is golden, filtered to remove oil, put in a boiling casserole, boiled with red beans and wax gourd for 30-40 minutes, and seasoned with appropriate amount of salt.
6. Bitter gourd lean broth
Formula: bitter gourd 150g, lean pork 100g, 2 slices of ginger, water, raw flour, oil, salt, soy sauce and chicken powder.
Method: Wash the bitter gourd, cut it into long slices or rings, chop the lean meat (put it in the ring of bitter gourd or at the bottom of the stew), put it in the stew with all seasonings and water, and stew for 1 hour.
7. Tang Ge vegetable raw fish soup
Formula: Tang Ge cuisine 150g, raw fish 500g, pork 100g, ginger 1 slice, 2 candied dates and 5 red dates, appropriate amount of oil, salt, Shaoxing wine, chicken powder, pepper, sesame oil and water.
Practice: Wash the cabbage, scale the raw fish, remove the internal organs and slice the pork. Take a soup pot, add appropriate amount of water, candied dates, red dates (crushed and pitted) and ginger, bring to a boil, and simmer for 20 minutes. Then add sashimi, pork slices and kudzu root in turn, and roll for 3-5 minutes. When all the ingredients are cooked, add the above seasonings to taste.
8. Stewed rock sugar with fresh reed roots
Formula: fresh reed rhizome100g, 50g rock sugar, and proper amount of clear water.
Methods: Put the ingredients into a earthen pot, add water and stew (about 1 hour), and remove the residue to replace the tea.
9. Yam Ginkgo Pork Belly Soup
Formula: fresh yam (fresh) 250g, ginkgo 30g, dried tangerine peel 10g, pork tripe 1g, and proper amount of salt.
Method: soak tangerine peel, scrape and shred; Wash the pork tripe and gingko, add appropriate amount of water and put it in a pressure cooker (about 20 minutes). After cooling, take out the pork tripe slices. Fresh yam is peeled, washed and cut into sections (about 8~ 10cm), put in another soup pot and boiled for 20 minutes, then put in pressure cooker soup and pork tripe for 20 minutes, finally put in shredded dried tangerine peel and add a little salt to cook for 10 minutes.
10, bamboo cane root horseshoe soup
Formula: bamboo and rattan 250g, fresh cogongrass rhizome 100g, water chestnut 250g (peeled).
Method: Wash the bamboo pole and chop it into small pieces, then put it into a casserole together with the cleaned fresh cogongrass rhizome and horseshoe (which can be cut into small pieces), add appropriate amount of water, boil it and simmer for 30~40 minutes, and replace tea with soup.