Raw materials: 400g of ribs, Codonopsis pilosula 15g, Astragalus membranaceus 15g, Yam 15g, 20g of Lycium barbarum, 2 candied dates, Euryale euryales 12g, and lotus seeds 12g.
Clean ribs, chop them, blanch them in boiling water for a while, take them out, rinse them with clear water, and drain them for later use; Wash all the materials, soak the lotus seeds in clear water for 15 minutes, and then remove the seeds; Put 2000ml of clear water into the soup pot. After the water boils, put the spareribs in the fire and cook for half an hour, then add the remaining materials, boil over the fire, turn to low heat (the soup must be kept slightly boiling), cook for another two and a half hours, and season with salt.
2. Apple Chuanbei Chicken Soup
Ingredients: half a Sanhuang chicken, 2 apples, longan meat 15g, Fritillaria 15g, and a few slices of ginger.
Wash the Sanhuang chicken and cut it into small pieces. Blanch the chicken pieces in boiling water, then rinse them with clear water and drain. Add 6 bowls of water to the soup pot and put the cooked chicken pieces into the pot. Wash the apple, cut into pieces and remove the core. Put the washed longan pulp, Bulbus Fritillariae Cirrhosae, apples and ginger slices into the soup pot. After the fire boils, turn to low heat and simmer for 2 hours.
3, millet pumpkin cup
Ingredients: pumpkin 1, millet 200g, 8 red dates, 8g dried lily, and 20 medlar.
Wash jujube, lily and medlar, soak them, wash millet, put them into a pot, pour water just before millet boils, then turn off the fire, stew for 10 minute, cut the pumpkin, remove the pulp, mix millet, jujube, lily and medlar evenly, put them into pumpkin, and steam them in the pot for 20 minutes.
4. Roses mashed tremella
Ingredients: 200g of fermented grains, rose petals, Lycium barbarum10g, dried tremella fuciformis10g, 8 red dates, 5 quail eggs, and crystal sugar.
Soak dried tremella, remove roots and hard objects, and wash. Beat quail eggs into a bowl, soak rose petals in light salt water for 2 hours, put appropriate amount of water in the pot, add tremella, red dates, medlar and fermented grains to boil, turn to low heat and cook until tremella is sticky, add rock sugar and boil again. Pour quail eggs, bring to a boil, take out the pan and sprinkle with petals.
5. Goose breast porridge
Ingredients: rice porridge for two people, 300g goose breast, 20g dried lily.
Shred goose breast and season with a little cooking wine, white pepper, sugar and salt. Put the soaked lily and cooked rice porridge (commonly known as porridge bottom) into a casserole, boil it until it boils, and turn to slow fire for another 40 minutes; Add goose, bring to a boil, and turn to slow fire 10 minute. Add thin shredded ginger, chopped green onion and white pepper to taste. Delicious health porridge.
6. Mutton soup
Ingredients: 300g of lamb tripe, 20g of carrot 1 00g, 20g of potato, 50g of Toona sinensis, sliced ginger, scallion, cooking wine1spoon, 5g of salt, 3g of pepper and flour.
Wash the lamb belly, add 50 grams of salt with a small amount of warm water, rub it a little, and cut it into silk for later use; Dice carrots and potatoes for later use; Cut Toona sinensis into sections for later use; Add water to the pot, add carrots, potatoes, onions and ginger, and cook until 70% cooked; Add shredded belly, Toona sinensis and cooking wine; Boil until all the broken belly floats on the noodle soup, and then turn to slow fire 15 minutes; Finally, add salt and pepper to taste.
7.stewed pork with Pleurotus ostreatus
Raw materials: 250g of fresh Pleurotus ostreatus, 250g of fresh lean pork, refined salt, yellow wine, sliced onion, sliced ginger and refined vegetable oil.
Wash fresh Pleurotus ostreatus and tear it into small pieces. Wash the lean pork, blanch it in a boiling water pot, take it out, rinse it with cold water, and cut it into pieces and put it in the pot. Add refined salt, yellow wine, onion and ginger slices, inject appropriate amount of water, first boil with high fire, then simmer with low fire until the meat is cooked and rotten, then pour in Pleurotus ostreatus, and continue to stew until the Pleurotus ostreatus tastes delicious.
8, mashed horseshoe stewed eggs
Raw materials: 300g of fermented grains, 7 quail eggs, 5 horseshoes, oatmeal 100g, 5g of medlar and rock sugar.
Peel the water chestnut, slice it, put water into the pot, put the washed Lycium barbarum and water chestnut slices into the pot, cook for 5 minutes, pour oatmeal to boil, then add rock sugar to boil, add mash to boil, put quail eggs into a bowl, and pour them into the pot to boil.
9. Sihong Soup
Ingredients: 80g adzuki bean, 40g peanut, 9 red dates, and appropriate amount of brown sugar.
Prepare red dates and peanuts. Prepare red beans. Wash red dates and soak for 5 minutes. Wash adzuki beans and soak for 2 hours. Prepare peanuts. The adzuki bean filters out the water. Put water in the pot and add red beans. Add red dates and peanuts. Bring it to a boil with a big fire. Cook on low heat 1 hour for 30 minutes. Cook for about 1 hour for 30 minutes. Put it in a bowl, add brown sugar and mix well.