Radish mutton soup: 750g of mutton brisket, 500g of white radish, appropriate amount of coriander, appropriate amount of salt, chicken essence, cooking wine, onion, ginger and pepper. Wash the mutton and cut it into thick shreds. Wash and shred white radish. Light the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water boils, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves and serve.
Ingredients of Shenqi Hericium erinaceus Stewed Chicken: Hericium erinaceus 1 00g, hen1hen (about 750g), Astragalus membranaceus, Codonopsis pilosula and Jujube10g, ginger slices, onion knots, Shaoxing wine, clear soup and starch. Method: Wash Hericium erinaceus, remove its pedicel, swell, squeeze out the residual water in the fungus to remove bitterness, and then cut it into 2 mm thick slices for later use. Remove the head and feet of the hen, chop it into dices, put it in a stew pot, add ginger slices, chopped green onion, Shaoxing wine, clear soup, add Hericium erinaceus slices, soaked and washed Radix Astragali, Radix Codonopsis and Fructus Jujubae, simmer with low fire until the meat is cooked, and season. Function: Yiqi Jianpi Yangwei.
Peanut porridge: peanut 100g, japonica rice, rock sugar. Output: 1. Soak peanuts in clear water for five or six hours and wash them with clear water; Japonica rice is washed clean. 2. Set the pot on fire, add appropriate amount of water and japonica rice, first boil with strong fire, add peanuts, turn to slow fire and cook until the porridge is cooked, add rock sugar to taste, and serve.
Main ingredients of black rice porridge: black rice 100g, brown sugar. Methods: Wash the black rice first and soak it in cold water for a period of time, 1-3 hours. Add water to the pot to cook porridge. When the porridge is thick, add brown sugar and simmer 1 hour: red dates 12 pieces, yam about 300g, longan meat 2 tablespoons, sugar 1/2 cups. Soak the red dates until they are soft. Peel the yam and cut it into pieces, then cook it in clear water until it becomes soft. Add longan pulp and sugar to taste. When the longan meat has been cooked until it is scattered, you can turn off the fire and serve it.
Radish mutton soup: 750g of mutton brisket, 500g of white radish, appropriate amount of coriander, appropriate amount of salt, chicken essence, cooking wine, onion, ginger and pepper. Wash the mutton and cut it into thick shreds. Wash and shred white radish. Light the pot, pour in the base oil, stir-fry the ginger slices, and pour in boiling water. Season with salt, chicken essence, cooking wine and pepper. After the water boils, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish stops growing. Sprinkle with shredded onion and coriander leaves and serve. Ingredients of Shenqi Hericium erinaceus Stewed Chicken: Hericium erinaceus 1 00g, hen1hen (about 750g), Astragalus membranaceus, Codonopsis pilosula and Jujube10g, ginger slices, onion knots, Shaoxing wine, clear soup and starch. Method: Wash Hericium erinaceus, remove its pedicel, swell, squeeze out the residual water in the fungus to remove bitterness, and then cut it into 2 mm thick slices for later use. Remove the head and feet of the hen, chop it into dices, put it in a stew pot, add ginger slices, chopped green onion, Shaoxing wine, clear soup, add Hericium erinaceus slices, soaked and washed Radix Astragali, Radix Codonopsis and Fructus Jujubae, simmer with low fire until the meat is cooked, and season. Function: Yiqi Jianpi Yangwei. Ingredients for yangwei decoction in the morning: 50g red dates, 20 cocoons with pupae, and proper amount of sugar. The characteristics of yangwei decoction in the morning: the soup is sweet and delicious, nourishing the stomach and strengthening the spleen, moistening the lungs and promoting fluid production. Yangwei decoction's morning practice: 1. Put the washed red dates and silkworm cocoons into the pot and add 800g of water. 2. After boiling, simmer 15 minutes. 3. Strain the juice into a large bowl and add sugar to taste.
Cuisine and efficacy of chestnut porridge: Shanghai cuisine spleen-invigorating and nourishing recipe for tonifying kidney and tonifying deficiency and nourishing recipe for strengthening waist and kidney. Process: Cooking chestnut porridge. Ingredients: rice 200g, chestnuts (fresh) 150g seasoning: sugar 175g chestnut porridge. Features: chestnuts are crisp and fragrant, porridge is sweet and delicious, and it can tonify kidney, waist and feet. The method of chestnut porridge: 1. Cut chestnuts with a knife, add water to boil, take out, peel off the shell, dice chestnuts and wash rice. 2. Put the rice and chestnuts into the pot, add about 1750g of water, boil, and then cook with low fire until the chestnuts are crisp and rotten, and the porridge soup is sticky, and add sugar.