Inquire about the ingredients and methods of making soup

Gastrodia tonic brain soup.

Efficacy: For those office workers who are troubled by headaches, it is better to stew a pot of gastrodia to replenish the brain soup and replenish the overloaded mind, because gastrodia has the effect of dispelling headaches, nourishing qi and nourishing the liver!

Ingredients: fish head, gastrodia.

Method: Wash 2 large fish heads and 100 grams of gastrodia with water, seal and fry the fish heads and set aside. Pour about 8 bowls of water into a clay pot, put the fish head first, then add gastrodia, simmer until the water boils, switch to medium to low heat, simmer for two to three hours, and then add an appropriate amount of salt.

Reminder: Cooking is to put the pot directly on the fire to simmer, while stewing is the principle of steaming by water; Boiling soup will make the soup boil less and less, and the ingredients will be crispy and soft, while the stewed soup will be the original juice and suitable for soups containing medicinal materials such as gastrodia.

Tea tree mushroom duck soup.

Ingredients: Tea tree mushroom gram; sliced ginger; Salt grams; wolfberry grains; Green onion preparation.

Tea tree mushroom duck soup.

Let's prepare these materials.

Add the duck to the saucepan.

Tea tree mushrooms. Add water, not over the duck.

Add cooking wine. Add ginger slices.

Add goji berries. Prepare the duck stew by adding water to a saucepan.

Place the saucepan in the saucepan.

Close the lid. Choose chicken and duck noodles, about 3 hours.

Cook well and sprinkle with chopped green onions.

Eggplant casserole. Ingredients: crucian carp sticks; 1 eggplant; 10g each of green and red peppers; ginger slices 6g 10g; garlic 2 5 cloves; Finely chopped green onions are placed according to their liking, and it is recommended to have a bunch of chopped green onions; 1 egg white (in fact, it can't be used up); Cornstarch to taste; Appropriate amount of starch; Consume oil, light soy sauce, dark soy sauce, pepper, salt, sugar, and oil in moderation.

First, cut the fish into cubes. (I've tried cod before, but it's easy to crumble when fried, so I've used crucian carp this time.) ）

Add half an egg white to a large bowl.

Add a pinch of salt, add pepper, and sugar.

Stir in a tablespoon of sauce and oil, add the fish pieces and marinate for 10 minutes.

Cut the eggplant first, resize the eggplant, and then cut it into small pieces.

After serving, sprinkle some water to prevent excessive oil absorption.

Sauté the eggplant in a pan of hot oil.

After stir-frying, put on a plate (it is better to fry slightly than to fry, if fried, it will absorb more oil).

Heat three tablespoons of oil in a pan and add the fish pieces.

Lightly fry both sides (be careful when turning over, otherwise, the fish pieces may break) and serve.

Sauté the green and red peppers with the remaining oil in the pan.

Add ginger slices, garlic and chopped green onion and stir-fry (to make the dish more fragrant).

Add half a cup of chicken broth (can be replaced with water).

Add a tablespoon of oyster sauce, add light soy sauce and pepper.

Add the sugar, add the eggplant, put in the fish pieces, and cover with a lid.

When simmering until eight ripe, pour in a spoonful of cornstarch and water to make the sauce.

Colour the next spoonful of dark soy sauce, transfer to a ceramic pot and sprinkle with chopped green onions.

Cover the pot, pour a spoonful of cooking wine along the edge of the lid and cook for a while.

Pork ribs, lotus root, yam soup.

Materials: 8 small rows; 2 sections of fresh lotus root; 1 yam; a small amount of goji berries; ginger to taste; A casserole method.

Blanch the pork ribs in cold water, sprinkle the peeled ginger peel on top and bring to a boil together to remove the smell.

Remove the pork ribs, re-add water to the casserole, add the chopped ginger slices and pork ribs to the water, bring to a boil over high heat, turn to medium heat and boil for 60 minutes.

Fresh lotus root and yam should be put in an hour later, otherwise you won't be able to find them after boiling... Add and reduce the heat to low and simmer for another 60 minutes.

Add goji berries for the last 10 minutes. Goji berries are easy to rot and bitter after boiling for a long time, so put it last every time.

Abalone (dried) in soup.

Ingredients: Abalone larvae (dried) appropriate amount; 1 chicken; or an appropriate amount of pork ribs; Appropriate amount of fish maw method.

The taste of dried abalone is very fragrant.

The 300 heads of abalone are not distressed when they are caught and cooked.

Boiled cordyceps soup.

The abalone larvae are very small, and it is also very convenient, soak them in cold water one night in advance, and you can do it.

It tastes sweet, and children like it.

Boiled small fish maw soup.

For the soaking of fish maw, please refer to the recipe of fish maw jelly.

Small fish maw. This one will be a little fishy, soak well, and cook it less fishy.

Preparation of pork rib soup.

Chop the ribs with a knife of 5 cm wide and long. Heat the lard or vegetable oil on a hot stove and fry the pork ribs in a pan until they are gray and white. Fry the pork ribs to dry the water, simmer in the brine ginger, put enough water to cover the ribs, simmer on the fire for half an hour, add monosodium glutamate, cooking wine, green onion white, and simmer in a sand tank over a warm fire for 2 hours.

1. The pork ribs must be scalded with boiling water for 5-10 minutes before boiling, or boiled directly in boiling water for a few minutes, and then cold water to rinse off the dirty foam on the bones, and then add enough cold water to boil the soup at one time, put onion segments, ginger pieces, garlic 2 pieces in the soup, and you can also put your favorite Chinese medicinal materials, such as the commonly used sand cucumber, astragalus, angelica, codonopsis, wolfberry, jujube, etc., which can not only increase the flavor of the soup, but also strengthen the body. Then cover the lid and cook over medium heat until the soup boils, then change to low heat and simmer for about 1 and a half hours. Finally, put salt, no more MSG.

2. It is recommended to use mineral water to make beautiful soup, which will taste more beautiful. 3. Some medical experts say that vinegar can be added in an appropriate amount after the water is boiled, and the vinegar can dissolve the phosphorus and calcium in the bones into the soup; 4. Use water chestnuts and green and red radish to boil pork bones, boil it for two hours and then drink, this soup is just as sweet without adding monosodium glutamate 5, if it is a mutton bone, then you need to put some ginger and red dates, sand cucumber, and jade bamboo to press the taste. The effect of pork rib soup is to nourish and moisten the heart, nourish the yang and benefit the marrow, strengthen the body and resist aging.

Pork rib soup usage Hollow serving, 1 2 times a week, 1 small bowl each time, meat-eating soup, or with meals. Pork rib soup notes In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for young children and the elderly. Indications for pork rib soup Deficiency of physical strength, bone steaming and fever, and turbidity of semen.

Preparation of chicken soup (clear chicken soup).

1.Clean the chicken and pat a piece of ginger.

2.First of all, boil half a pot of water and blanch the old hen for 2 minutes.

3.Drain the sewage, rinse the chicken, replace it with clean, cold water and add the ginger.

4.Start the electric pressure cooker and set the chicken setting.

5.After decompression, you can use chopsticks to float in.

6.In a small bowl, add some pepper, salt and chopped shallots, pour in the hot soup and enjoy.

I'll give you a **, and you can study it.

Soup stock (fresh soup, soup) is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup Mao soup is widely used for ordinary cooking, and it is often boiled continuously in the kitchen to continuously take and replenish water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

2. Milk soup. Raw materials: chicken, duck, pork bones, pig feet, pork knuckles and other raw materials that are easy to make soup white (fatty acid).

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove foam, add green onion and ginger wine, and simmer until the soup is thick and milky white.

Soup yield: 1-2 times of raw materials.

3. Clear soup. There are two types of consommé: regular consommé and refined consommé.

1) Ordinary consommé:

Ingredients: Old hen (naturally free-range old hen), with some lean pork.

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove the foam, add the green onion and ginger wine, then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the fire is too small, it will be boiled into a white milk soup, and if the fire is too small, the fresh fragrance will not be strong.

Soup yield: 1-2 times of raw materials.

2) Refined clear soup (top soup, top soup, single hanging soup, double hanging soup).

Take the ordinary clear broth and strain it with gauze. Chop the chicken into minced meat, soak in green onion, ginger wine and water for a while. Add the minced chicken to the broth and stir over high heat.

When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is adsorbed by the minced chicken, the minced chicken is removed. This refining process is called:"Hanging soup"。

The consommé that has been refined twice is called"Double hanging soup"。