May I ask how to make soup with five fingered peaches?

Join the codonopsis soup maker. The five-clawed golden dragon is also called the five-fingered peach.

The method is as follows: Prepare materials: 400 grams of pork ribs, 150 grams of five-clawed golden dragon, 40 grams of codonopsis, 10 grams of astragalus, appropriate amount of oil and salt, 5 red dates, and 20 grams of wolfberry.

1. Wash the codonopsis astragalus, and wash the five-clawed golden dragon and cut into pieces.

2. Boil the pork ribs.

3. Remove the ribs and put them in a casserole.

4. Add the washed five-claw gold.

5. Add Astragalus Codonopsis.

6. Add red dates and wolfberries.

7. After boiling over high heat, change to low heat and boil for an hour.

8. Add an appropriate amount of salt to taste.

9. The five-clawed golden dragon codonopsis soup is completed.

1. Five-fingered peach + astragalus.

In addition to the five-fingered peach and astragalus, choose an appropriate amount of keel, red dates, longan and wolfberry, and then add the keel to the pot after blanching, and then put in the ingredients we said earlier, first boil over high heat, and then slowly simmer for about an hour and a half over low heat, and finally add a little seasoning salt. This soup is delicious, and it can also strengthen the spleen and lungs, which is very good for physical health.

2. Five-fingered peach + poria cocos.

We are also very clear about the efficacy of Poria cocos, and put it with Codonopsis, five-fingered peach and red dates and wolfberries together with pig bones in clean water, and it can be eaten after boiling on low heat and simmering for an hour. It can replenish qi and blood, and it can also strengthen our immunity. In terms of overall effect, it has a good effect on improving physical weakness.

Keep in mind, though, that pork bones need to be blanched, otherwise it will affect the taste.

3. Five-finger peach + red adzuki bean.

Red adzuki beans can remove dampness, and at the same time, it can also achieve a certain spleen-strengthening effect, which is similar to the five-finger peach, and also complementary, so the whole effect will be better. From the perspective of traditional Chinese medicine, if you add a little barley to it, then its dampness dissipation effect will be stronger.

Five-finger peach and the above ingredients are the best to make soup, its taste is not unpalatable, after making a meal, it is not only more convenient to eat, but also the effect will have a superposition, so that you can achieve a multi-faceted effect, rather than a single effect. When boiling the soup again, pay attention to adding a certain amount of ginger to it, and drinking it in winter can achieve a better warming effect, which is very good for health.

Materials:

20 grams of five-fingered peach, 4 bamboo sunflowers, 18 grams of red dates, 16 grams of apricots, 10 grams of sea coconut, 8 grams of sea cucumber, 400 grams of pork bones, 2 slices of ginger, appropriate amount of salt.

Steps1) Prepare the materials;

2) Add water to a boil in a pot, add pork bones and 2 slices of ginger, boil over high heat to remove the blood from the pork bones, remove and set aside;

3) Soak the five-finger peach in water for about 30 minutes and wash it;

4) Soak the bamboo in lightly salted water for about 10 minutes and wash it;

5) Remove the roots and head of the bamboo sunflower, and cut the middle part into segments;

6) Add all ingredients except pork bones and ginger to the pot, add an appropriate amount of water, boil the soup over high heat, turn to low heat and simmer for about 1 hour;

7) Add the bamboo sunflower to the soup and continue to simmer for half an hour.

8) Add salt in front of the pot;

9) Finish, serve in a bowl.

Tips:

Before cooking, the dried bamboo should be soaked in lightly salted water for 10 minutes, and the fungus cap (closed end) should be cut off, and the flower part of the bamboo sunflower (the reticulated part, the flower is the place where the fragrance of the bamboo sunflower is concentrated) should be removed, and only the stem should be retained, otherwise there will be a strange smell.

Ingredients:

2 dates, 450 grams of backbone, 3 grams of ginger, 50 grams of five-finger peach, a little salt.

Steps1) Wash the spine and five-finger peach for later use;

2) Boil water in a pot, add the backbone and five-finger peach and copy the water;

3) Bring to a boil in another pot and add the five-fingered peaches and dates;

4) Add ginger;

5) Put in the backbone, cook in a large pot for 20 minutes, then turn to low heat and simmer for 2 hours;

6) Add salt to taste the boiled soup;

7) Finish, serve in a bowl.

Five-finger peach soup method:

1. Clean the pork backbone, many people will be done when washing the meat, but the unwashed meat will have a fishy smell in the soup, and the meat will become unpalatable.

2. Blanch the water, wash the pork backbone, pot under cold water, add green onions, ginger cooking wine, peppercorns, etc. to remove the fish, rinse it with warm water after fishing, and do not use cold water, cold water will make the meat hot and cold expand and contract, and become firewood. Blanch the washed pork backbone for later use, clean the soil poria and five-finger peach, and clean the pits and pits of the skin that are not easy to clean can be cleaned with a scouring pad or a small brush.

3. Stew in a casserole and use a casserole to make soup to stimulate the greatest delicacy of five-finger peaches and give the soup the finishing touch.

4. Master the heat, the heat is also the key to determining the quality of a soup, good, the five-finger peach pork bone soup should be simmered on high heat for half an hour, and then turned to low heat to boil for one to two hours before it can be cooked.

Soak the five-fingered peach and yellow poria for fifteen minutes. Put the water into the pot, put the pork backbone after the water boils, boil for about ten minutes, and then put the soaked five-finger peach, soil poria, red dates, etc. into the pot.

Tips for picking five-fingered peaches

It is best to choose wild five-finger peach, wild five-finger peach is relatively higher quality, richer and richer in taste, growth is somewhat uneven, and the color is unevenly distributed is the wild five-finger peach.

In terms of appearance, the brown and yellow five-finger peach is of good quality, of course, there are subtle differences in the five-finger peach bred by different soil qualities, so we also have to smell the taste, the good five-finger peach will smell a faint coconut fragrance, and the bad five-finger peach will have a nasal sulfur smell.

Five-fingered peach is also called astragalus, high medicinal value, very early in the ancient medical books recorded, with five-finger peach soup can strengthen the spleen and appetize, remove moisture, moisten the lungs and protect the liver, especially the five-finger peach pot Huaishan lean meat, pot black chicken soup is very popular.

1. Five-finger peach Huaishan pot lean meat.

Recipe Description: Efficacy: Strengthen the spleen and invigorate qi, calm the liver and brighten the eyes, nourish yin and reduce fire.

Material. 30 grams of five-finger peach, 30 grams of Huaishan, 2 dates, 250 grams of lean meat, and an appropriate amount of salt.

Method. 1.Wash the five-finger peach.

2.Huaishan washed.

3.Wash the dates.

4.Wash the lean meat and cut it into cubes.

5.Put the five-fingered peach, Huaishan, dates, and lean meat into the electric clay pot, add 1 liter of water to the pot and cook for 2 hours.

6.Add salt to taste.

Second, the five-finger peach macro sells fresh soil poria pork bone soup.

Recipe Introduction In spring, when the humidity is heavy, drink the pork bone soup with five fingers of peach and fresh soil, which can clear away heat and dampness, strengthen the spleen and replenish deficiency, and relax the meridians and activate the meridians, which is suitable for all ages.

Material. 50g of five-fingered peach, 250g of fresh soil poria cocos, 500g of sand bone, 20g of barley, 3 slices of ginger, 1 candied date, 1 teaspoon of salt, 4 bowls of water about 800ml

Method. 1. Soak the five-finger peach and barley for about 20 minutes respectively and wash them with water.

2. Use a toothbrush to brush off the mud on the surface of Poria cocos, peel and wash it and chop it into small pieces.

3. Wash the pork bones and cut them into pieces, and then make soup after flying water.

4. In addition to salt, put all the ingredients and water worms into the soup pot, boil over high heat, turn to low heat and cook for two hours.

5. Add salt to taste.

3. Five-finger peach stewed black chicken.

Material. Half a black chicken, 100g of five-finger peach, 50g of carrots, 2 dates.

Method. 1.Wash the black chicken and chop it into large pieces; Soak the five-fingered peach in water for about 15 minutes, clean it, and chop it into small pieces; Peel and slice the carrots; Dates are rinsed with water.

2.Put all the ingredients into the soup pot and add 6 to 8 bowls of water.

3.After boiling over high heat, skim off the foam, and after 20 minutes, turn to low heat and cook for an hour; (You can also rinse the ingredients after flying water and then boil, so that you don't need to skim the foam).

4.Salt to taste is fine.

1. Five-finger peach pot chicken soup. Ingredients: 1/2 chicken, 50 grams of five-fingered peaches, 1 teaspoon salt, 5 slices of ginger, 6 red dates.

Soak the red dates and five-fingered peaches for 10 minutes, and then wash off the impurities on the surface. Chop the chicken, blanch it and rinse it clean. Put all the ingredients in the pot, add the ginger slices, add 7 bowls of water and start to cook over medium heat, after the pot boils, continue to boil for about 10 minutes, turn to low heat and continue to boil for an hour and a half.

Finally, add a small amount of salt.

2. Five-finger peach soil poria poached beans to make pork bone soup. Ingredients: 250 grams of five-finger peach, 400 grams of pork shin, appropriate amount of water, 100 grams of dried soil poria cocos, 50 grams of poached beans, 2 slices of ginger, appropriate amount of salt.

After soaking the pork shin bones in clean water, put them in a pot of cold water, boil over high heat, blanch for 2 minutes, remove and rinse. The five-fingered peach is cut into segments, and if the stem is thicker, it can be broken directly. Soak and clean with Poria cocos slices and poached beans in clean water.

Add water to the soup pot, put the blanched pork shin bones and five-finger peach, Poria cocos slices, poached beans and ginger slices into the soup pot, boil over high heat, turn to low heat and boil for 1 hour, and finally add an appropriate amount of salt to taste.

1. [Five-finger hairy peach vegetarian soup] Ingredients: 150 grams of five-finger hairy peach, 50 grams of Poria cocos, 50 grams of dried shiitake mushrooms, 50 grams of poached beans, 50 grams of red adzuki beans, 50 grams of Ganoderma lucidum, 5 grams of Luo Han Guo. Handle all the ingredients, wash them, and soak them in clean water for 30 minutes.

After that, put all the processed ingredients into the soup pot, heat enough water, and cover the lid. After the fire boils, turn to low heat and continue to simmer for 2 hours, and finally add salt to taste and drink the soup.

2. [Five-finger peach pot keel] Materials: 500 grams of keel, 80 grams of five-finger peach, red dates, wolfberry, ginger slices, salt. Soak the five-fingered peach in water for 15 minutes; Chop the pig keel, put it in boiling water, blanch the blood and fishy smell, and pick it up.

Then put the five-finger peach and keel into the soup pot together, add ginger slices, red dates, wolfberries, and enough water. After the heat is boiling, turn to low heat and continue to simmer for 2 hours, and finally season to taste.

3. [Five-finger peach beef strong bone soup] Ingredients: 250 grams of pork bones, 150 grams of fresh beef strength, 150 grams of five-finger hairy peaches, 15 grams of wheat winter, 2-3 slices of ginger, appropriate amount of salt. Wash the pork bones, chop them into pieces, blanch them in boiling water to remove the blood, and pick them up for later use.

Then wash the cow vigorously; Wash the five-finger peach. Wash the wheat winter. Add enough water to the pot, pour the wheat dong and beef vigorously into it, and then pour the pork bones and five-finger peach into the soup pot together. After boiling over high heat, turn to low heat and continue to cook slowly for 2-3 hours, add salt to taste before turning off the heat and serve.