1, longan, red dates and tremella decoction
Ingredients: tremella, red dates, longan, rock sugar and water.
Practice: soak the tremella in water, cut off the pedicle and cut into small flowers. Soak red dates and longan in clear water, then wash and drain. Pour longan, red dates and tremella into a pressure cooker, add water and pour in rock sugar. Cover the pot, turn to low heat after the fire and press for 20 to 25 minutes.
2, ribs soup
Ingredients: white radish, ribs, ginger slices, star anise and onion.
Method: Cut the radish into pieces about three centimeters thick, blanch the ribs in boiling water, then wash them with cold water to remove oil and blood. Fill the soup pot with water, put the ribs in cold water, add a little ginger and aniseed onion cooking wine, cook in a pressure cooker for 20 minutes, pour into the soup pot, skim off the froth and add radish. Add salt after 20 minutes.
3, melon and mushroom chicken soup
Practice: Wash 30 grams of dried mushrooms, soften them with water, and wash 200 grams of chicken legs for later use. Take a pot, put 50g of white gourd, chicken legs, soaked dried mushrooms,15g of soy sauce and 800ml of water into a pressure cooker, and let the air rise for five minutes.
4. Flammulina velutipes clam soup
Practice: Wash Flammulina velutipes after cutting its roots, scald it with salt water, and remove it for later use. Wash and slice ginger, pour the broth into the pot, spit sand, add clams and tofu, cut into pieces, put them into the same pot, and then add Flammulina velutipes and ginger slices. Open the clam shell, season with salt, turn off the heat and sprinkle with pepper. Put the soaked rice and beans into the pot and add water, the amount of water is 5cm higher than that of rice. Bring the barley to a boil, turn to low heat and cook until it is soft and rotten. After cooling, add honey.
5. Bamboo shoots and ham soup
Practice: Fresh bamboo shoots, peeled clean, and cut into hob blocks. Add a little salt to the pot, boil the water, add bamboo shoots for 2 minutes, take them out and soak them in cold water for later use. The bamboo shoots treated in this way have no astringency. Cut fresh mushrooms into pieces, slice ham, put cold water in the pot, pour mushrooms and ham slices, cook for 10 minute, then add bamboo shoots and cook for two minutes.
6. Hericium erinaceus ribs soup
Ingredients: ribs, Hericium erinaceus seeds, onion, ginger, salt.
Practice: Heat oil in the pot, pour ginger until fragrant, stir-fry the ribs until they change color, pour them into the pressure cooker, add the onion, cook for 20 minutes, turn off the fire, wash the Hericium erinaceus, and tear them into small pieces by hand until the Hericium erinaceus becomes soft. Blanch with water to remove bitterness, pour Hericium erinaceus into sparerib soup, then cut into iron-rack roe deer and cook until roe deer is cooked, and add a little salt.
7. Tomato and cabbage beef soup
Practice: Wash and dice tomatoes, wash and slice cabbage, and wash and slice beef. Put the pot on the fire, add beef, add water until the beef is not enough, boil, skim off the floating foam, then add lard and cooking wine to boil. When the beef is almost cooked, pour the tomatoes and cabbage into the saucepan until the vegetables are cooked, add the refined salt and monosodium glutamate, and stew for a while.