1, horseshoe hairy root sparerib soup
Ingredients: 500g water chestnut, 50g cogongrass rhizome, 50g ribs, 3 slices of ginger, 2 onions, proper amount of salt and water.
Practice: Peel the horseshoe and cut it into small pieces. Wash and slice the grass roots. Rinse and blanch the ribs and take them out for later use. Put a proper amount of water in the pot, and add ribs, horseshoes, grass roots, ginger and onion. Skim the foam after the fire boils, and turn to low heat for 1 hour until the ribs are cooked and rotten, and the horseshoes and grass roots are soft and rotten. Add some salt to taste and cook for a while before eating.
2. Olive abalone soup
Ingredients: 2 abalone, olive 10, 2 drumsticks, 6 red dates, 3 slices of ginger, 2 onions, appropriate amount of salt and water.
Practice: wash abalone with clear water, wash olives after removing the core, cut chicken legs into pieces and wash red dates. Put a proper amount of water in the pot, and add chicken leg meat, abalone, olives, red dates, ginger slices and scallions. After the fire boils, skim off the floating foam and turn to low heat for 2 hours until the soup is rich. Add some salt to taste and cook for a while before eating.
3, Abrus cantoniensis thin broth
Ingredients: Abrus cantoniensis 30g, lean meat 200g, 6 red dates, Lycium barbarum 10g, 3 slices of ginger, 2 onions, proper amount of salt and water.
Practice: Wash Abrus cantoniensis with clear water, cut lean meat into small pieces, wash red dates and slice ginger. Put a proper amount of water into the pot, and add Abrus cantoniensis, lean meat, red dates, ginger slices and scallions. After the fire boils, skim the floating foam and turn to low heat 1 hour. Add Lycium barbarum and salt to taste, and continue to cook for a while before serving.
4. Asparagus soup
Ingredients: asparagus 250g, fresh shrimp 100g, fresh squid 100g, 2 eggs, 3 slices of ginger, 2 onions, 1.5L clear soup or water, appropriate amount of salt and edible oil.
Practice: remove the hard part of asparagus, wash and cut into small pieces, wash fresh shrimp and fresh squid for later use, and beat eggs into a bowl for later use. Add a proper amount of cooking oil to the pot, heat it, add ginger slices and shallots and stir-fry until fragrant. Stir-fry fresh shrimp and squid in a pot, and add broth or clear water after the shrimp and squid change color.
After the soup is boiled, add asparagus and continue to cook for about 5 minutes until the asparagus is cooked and soft. Finally, pour the broken eggs into the pot evenly, stir them evenly with chopsticks and cook until the eggs are cooked thoroughly. Add a proper amount of salt to taste, and add a little pepper or other seasonings according to personal taste.
5. Wax gourd and corn sparerib soup
Ingredients: 500g wax gourd, corn 1, 300g ribs, 3 slices of ginger, 2 onions, 2 liters of broth or clear water, proper amount of salt and edible oil.
Practice: Peel the wax gourd, wash and cut into large pieces, shell the corn, wash and cut into small pieces, and wash the ribs for later use. Add a proper amount of cooking oil to the pot, heat it, add ginger slices and shallots and stir-fry until fragrant.
Stir-fry the ribs in a pot, and add broth or water after the surface of the ribs changes color. After the soup is boiled, skim off the foam, add the wax gourd and corn, continue to cook, and then turn to low heat for 30 minutes. Finally add some salt to taste.