Stewed white radish with mutton
Ingredients: 500g of white radish, 250g of mutton, ginger, cooking wine and salt.
Practice: Wash the white radish and mutton and cut them into pieces for later use. Put the right amount of water in the pot and put the mutton in the pot. After boiling for 5 minutes, take out the mutton, pour off the water, change the water to boil again, and then add the mutton, ginger, cooking wine and salt to stew until half cooked. Then put the white radish into the pot and stew it together.
Efficacy: Yiqi Buxu, warm in the middle and warm in the lower. It is more suitable for people with weak waist and knees, drowsiness and fatigue, and spleen and stomach deficiency and cold.
Fried mushroom
Ingredients: 200g of Lentinus edodes, 200g of fresh Lentinus edodes, vegetable oil, soy sauce, sugar, starch, chicken essence, salt, yellow wine, Jiang Mo, fresh soup and sesame oil.
Practice: Wash and slice mushrooms and fresh mushrooms, heat a wok, pour in oil, stir-fry mushrooms, stir-fry Jiang Mo, soy sauce, white sugar and yellow wine to taste, pour in fresh soup, bring to a boil, add chicken essence, salt and water starch to thicken, pour in sesame oil, and serve.
Efficacy: invigorating stomach, resolving phlegm and dispelling cold. This dish can enhance the immune function of the body and is more suitable for patients with hyperlipidemia.
Spinach mixed with sesame oil
Ingredients: 500g spinach, salt, sesame oil.
Practice: wash spinach, blanch it with boiling water, remove it and put it on a plate, add some salt and pour sesame oil on it.
Efficacy: dredging pulse, opening chest, regulating qi, quenching thirst and moistening dryness.
Yipin stewed dishes Xin
Ingredients: cabbage heart 400g, shrimp 150g, sauce meat 100g, clear soup 750g, chicken essence 5g, salt 4g, ginger juice 6g and cooking wine 3g.
Practice: Wash the cabbage heart, simmer in boiling water for 1 min, then remove and control the water. Cut the sauce meat into pieces with a length of 10 cm, a width of 4 cm and a thickness of 0.5 cm; Put the cabbage heart in a soup bowl, sprinkle with shrimps, and put the sauce meat slices on the cabbage heart; Put clear soup in the pot, add chicken essence, salt, cooking wine and ginger juice to taste after boiling, then take it out of the pot, pour it into a bowl with cabbage heart, and then steam the bowl with cabbage heart in a steamer 15 minutes.
Sauced meat: 500g of meat (pork, beef and mutton), 70g of soy sauce, 750g of broth, 5g of salt and chicken essence, 5g of pepper 1 0g, 5g of star anise and cinnamon, 0g of clove1g, rhizoma kaempferiae, nutmeg, tsaoko and Amomum villosum.
Wrap star anise, pepper, cinnamon, clove, kaempferia kaempferia, nutmeg, Amomum tsaoko, Amomum villosum and licorice with cloth; Add soy sauce, soup stock, sugar, onion and ginger slices to the seasoning bag, boil it, add meat pieces (cut into pieces every 100g) and cook for 40 minutes, then add salt and chicken essence to taste, then cook for 20 minutes on low heat and then take it out of the pot.