Keel soup is delicious and rich in nutrients, which can provide a variety of nutrients for the human body and is a good product for nourishing the body. So how to make Gulong Bushen Decoction? The following is the practice of Gulong Bushen Decoction. Let's have a look!

How to make Gulong Bushen Decoction: Gulong Chestnut Decoction

Ingredients: 500g keel, 300g chestnut, corn 1, carrot 1, 2 onions, 2 slices of ginger, 2 teaspoons of salt, cooking wine 1 spoon.

Exercise:

1, keel cleaning.

2. Prepare chestnuts, corn, carrots, shallots and ginger.

3. Add an appropriate amount of water to the pot, add 2 pieces of broken ginger and 1 root onion, boil the water and put it into the keel. Add a spoonful of cooking wine when cooking again, boil, blanch, remove and wash for later use.

4. Cut corn and carrots.

5. Boil an appropriate amount of water in a small pot, add chestnuts and cook for about 5 minutes (cut a knife on the chestnut shell with a knife).

6. After cold water, you can peel off the shell easily and thoroughly.

7. Put the keel, chestnuts, corn and carrots together in a pressure cooker, add appropriate amount of water and 2 teaspoons of salt.

8. Cover the pot and adjust the pressure cooker to the chicken and duck meat in the nutrition pot (or to the ribs to see my favorite taste. When the weight is small, I usually choose the function of chicken and duck meat, just right).

9, pot keel soup, add the right amount of onion is more fragrant.

How to make Gulong Bushen Decoction?

How to make Gulong Bushen Decoction: Yam keel soup

Ingredients: an iron stick yam, 500g keel, water, salt, ginger and white vinegar.

Exercise:

1, peeled yam, washed and cut into small pieces.

2. Wash the keel and cook it twice.

3. Wash the pressure cooker, put in a proper amount of water, turn on the gas, boil the water, then put down the keel, ginger and two drops of white vinegar and cover it. Press the fire 15 minutes to turn off the fire.

4. After the air pressure drops, open the lid, put down the cut yam and cover it with medium heat, but don't screw the lid. Turn off the fire 10 minute and adjust the salt taste.

How to make Gulong Bushen Decoction?

How to make Gulong Bushen Decoction: Cordyceps keel soup

Ingredients: 500g keel, 0/00g cordyceps sinensis 1 00g star anise1,ginger, salt and cooking wine.

Exercise:

1. Soak the ginger keel in water several times and clean it.

2. Drain the blood and take it out for later use.

3. Wash the cordyceps after soaking for fifteen minutes.

4. Boil the water for a few minutes and take it out.

5. Add water, aniseed, ginger slices, cooking wine and heat in the pot.

6. Put the cooked keel into it, bring it to a boil, skim off the floating foam and cook until it is soft and rotten.

7. Add Cordyceps sinensis and cook for 10 minutes. Add salt and serve.