Duck and radish soup
material
400 grams of preserved duck, half a radish, 3 slices of ginger and two parsley.
working methods
1. Wash the cured duck and cut it into small pieces, peel the white radish and cut it into pieces, and slice the ginger.
2. Cold water in the pot, add duck and cook until the water boils, then drain.
3. Put the duck, white radish, ginger slices and water into the casserole, cover the lid with high fire and boil it, then turn to low heat for about one and a half hours.
4. Cook until the soup turns white. When the water is over half, add coriander after turning off the fire.
Day lily yuba soup
Introduction to recipes Eggplant is rich in vitamin E, which can delay aging, and eggplant contains extremely low calories, so middle-aged and elderly people and obese people may wish to eat it often. The following small series introduces several eggplant slimming soups with extremely low calories, which can also detoxify damp heat with other foods!
material
Ingredients: eggplant (round) 300g, day lily 20g.
Accessories: 30g of yuba, 30g of magnolia slices, 40g of tofu (north), 30g of mushrooms (fresh mushrooms) and 20g of auricularia auricula (soaked in water).
Seasoning: 20g peanut oil, 5g soy sauce, 5g sesame oil, 8g starch (corn), 3g salt, 2g monosodium glutamate, 2g pepper, 5g onion and 3g ginger.
working methods
1. Peel the eggplant, wash the pedicle, and hollow out the eggplant with one end of the eggplant pedicle;
2. Wash the tofu and grind it into mud;
3. Wash and shred yuba, Cortex Magnolia Officinalis, Auricularia auricula, Lentinus edodes and daylily;
4. Cut the onion and ginger into filaments;
5. Add water into the starch bowl to make wet starch;
6. Heat the wok with oil, add shredded onion and ginger, add bean paste, shredded yuba, shredded magnolia, shredded auricularia, shredded mushroom and shredded daylily, stir fry, add refined salt, monosodium glutamate, pepper, soy sauce and a little water, thicken with water starch, add eggplant, and cover the eggplant pedicle;
7. Put the eggplant into the soup bowl, add appropriate amount of water and salt, steam thoroughly, pour out the soup and plate it;
8. Pour the raw juice into the pot to boil, add refined salt, thicken with water starch, pour in sesame oil, sprinkle with monosodium glutamate and pour it on the eggplant.