Materials: dried tremella 15g, fresh lily 120g, 2 bananas, 5g Lycium barbarum, crystal sugar 100g, and 3 cups of water.
Production steps:
Soak dried tremella in water for 2 hours to remove old terrier and impurities, then tear it into small flowers, add 4 cups of water, steam it in a steamer for half an hour, and then take it out for later use.
Fresh lilies are brushed away and washed away.
Wash and peel bananas and cut them into small pieces of 0.3 cm.
Put all the ingredients in a saucepan, add seasoning and steam in a steamer for half an hour.
2. Crucian carp soup
Ingredients: crucian carp 1, tofu 1 box, 3 slices of ginger, 3 slices of onion, oil, salt, pepper, cooking wine and chicken essence.
Production steps:
Crucian carp is eviscerated, scaled and gilled (completed by fish stall staff), washed, dried and salted with salt and cooking wine for later use.
Dice tofu, thickness 1 cm.
Heat the casserole, add a little oil, add crucian carp and fry until golden brown on both sides.
Add onion and ginger.
Add enough boiling water (about 5 bowls).
Cover, bring to a boil, and turn to low heat (if you want the soup to turn white, use high heat 10 minutes) for 40 minutes.
Add tofu and cook for about 5 minutes. Season with salt, pepper and chicken essence.
3, with ribs soup
Ingredients: ribs 400g, kelp 150g, onion slices, ginger slices, refined salt, yellow wine and sesame oil.
Production steps:
After soaking kelp, put it in a steamer for about half an hour, then take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes.
Wash the ribs, cut them along the bone with a knife, cut them into 4 cm pieces, blanch them in a boiling water pot, remove them and soak them in warm water.
Add 1 0,000g of clean water to a clean pot, add ribs, onion slices, ginger slices and yellow wine, bring to a boil with strong fire, skim the floating foam, simmer for about 20 minutes on medium fire, pour in kelp pieces, and boil with strong fire for 10 minute. Take out ginger slices and onion slices, season with refined salt, and pour in sesame oil.