The recipe of bitter clear soup in the second place, the recipe of clear soup and the production pro

Composition] 10 grams of cooked ground, raw land, red peony, 10 12 grams of angelica, 6 9 grams of Chuanxiong, ligustrum, wolfberry, polygonatum, wheat winter, dodder seed, duckweed, parsnip, fangji, citrus aurantium 10 grams each, raw astragalus, shou wu, tribulus terrestris, white moss bark 15 30 grams each.

Usage] decoction with water, 1 dose per day, 2 times a day.

Space Efficacy] Nourish blood and moisturize the skin, dispel wind and relieve itching.

Solution] This disease is a deficiency of yin blood. It is caused by blood deficiency and dryness, and skin malnutrition. Therefore, the recipe uses angelica, rehmannia, and shou wu to nourish blood; Ligustrum seeds, wolfberry seeds, dodder seeds, raw land, wheat winter, and jade bamboo moisturize yin and moisturize the skin; to prevent wind, tribulus terrestris, duckweed to dispel wind and relieve itching; Enter the red peony and Chuanxiong to cool the blood and invigorate the blood, promote the nourishment of the blood, and self-extinguish the wind with Dali blood; self-defense and rheumatism; White moss skin dispels wind and relieves itching; Citrus aurantium husk is wide and medium; Astragalus membranaceus replenishes qi and solidifies the surface.

The whole party is used to attack and replenish both, mainly to supplement, and adopt blood to moisturize the yin and moisturize the skin, and dispel wind and relieve itching.

Indications] Generalized pruritus.

Efficacy] **167 cases, the total effective rate was 98%, and the apparent effective rate was 63%.

**] "The Secret Recipes of Chinese Medicine", Hu Jianhua Fang.

P.S. Clinical test, with the treatment of post-disease, postpartum and the elderly** pruritus, the effect is particularly good.

Abstract: The home production method of clear soup mutton is very simple, but to make it fragrant and delicious, it also needs to master some tips. Today, I will introduce to you the specific methods and steps of clear soup mutton.

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Clear soup mutton refers to pure mutton soup with the original flavor and not even vegetables. The home preparation method of clear soup lamb is very simple, but to make it fragrant and delicious, it also requires some tricks. Today, I will introduce to you the specific methods and steps of clear soup mutton, as well as the secrets.

Ingredients: 1 piece of mutton, appropriate amount of green onion and ginger slices.

Preparation: 1. Wash the mutton first, and then put it in water to soak out the blood water in the meat, so that the clear soup mutton is more fragrant.

2. Boil a pot of water, take out the soaked mutton while boiling the water, rinse it with water, wait for the water in the pot to boil, put the mutton to boil, and boil out the foam in the mutton to stop the fire. Then remove the lamb and wash it again with warm or hot water.

Method: Put the mutton in the pot, pour in an appropriate amount of water, put in the green onion and ginger slices, remove the foam after boiling, cover the pot and simmer on low heat for about 1 hour, stew until the mutton can be easily penetrated with chopsticks, which means that the clear soup mutton has been done.

Delicious secrets: 1. The mutton must be soaked and treated with flying water, which can not only remove the fishy smell of the mutton, but also make the soup bright.

3. Remember, don't put star anise and other spices, because the clear soup mutton wants the original flavor, and star anise and other big ingredients will cover up the fragrance of the mutton itself.

How to eat: You can make a big pot of mutton in Heshimin clear soup at one time, put it in the refrigerator after cooling, take out a part when eating, put salt to taste after boiling, and you can also add some Chinese cabbage, greens, radish, vermicelli, powder skin and other side dishes you like, and then sprinkle some chopped coriander.

1, What is the recipe for sauerkraut fish spices?

Sauerkraut fish raw materials:

1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5 grams), a small amount of pepper, and clear soup.

Method: Treat the fish first and fillet the fish into fillets.

1. Handle the fish first. To wash the killed fish, be sure to wash the black membrane in the belly of the fish, chop off the fins, and cut off the head.

2. Slice the meat of the fish body close to the fish bones.

3. Slice the fish meat and skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

Once the fillet is processed, the sauerkraut fish is made.

1. Sauerkraut (pickled greens) is sold in many supermarkets, so you have to buy the ones produced in Sichuan.

2. Dry the water in the sauerkraut by hand and cut it into thin strips for later use; Chop the wild peppercorns.

3. Heat a wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add an appropriate amount of broth or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.

5. Cook the fish head and fish steak for 10 minutes to bring out the umami.

6. Put the marinated fish fillets into the soup one by one, spread them with chopsticks, wait for the fish fillets to change color, season them with salt, sugar, chicken essence and pepper, put them out in a deep dish, and pour a little hot oil on the fish fillets.

2, Sauerkraut fish spice recipe.

Sauerkraut fish friends recommend the practice. Oh, it's a simple explanation! Suitable for those who can't eat too spicy!

1 bag of southern sauerkraut in a material bag.

Pickled pepper, wild pepper a little.

1 egg.

Green onion, ginger, garlic, salt, cooking wine, monosodium glutamate.

Method 1Remove both sides of the meat as you would for sashimi and slice thinly with a spatula. Fish head Fish bones are retained.

2.Rinse the sauerkraut repeatedly and form slices with a spatula. Pickled peppers and wild peppers minced.

3.Fish fillets should be flavored with cooking wine, pepper, and monosodium glutamate. Then add egg whites and starch sizing, 4Put oil in the pan It is best to use large oil, or mix large oil with salad oil, so that the flavor is strong. Add green onions, ginger, garlic, pickled peppers, wild peppers, sauerkraut, stir-fry until fragrant, cook wine, add water, add fish heads, fish bones, and boil for 15-20 minutes.

After a long time, the sauerkraut flavor is fragrant, and the sourness also comes out. Pour in the submerged fish slices in a large hot pot and stir gently to let it heat evenly and then boil for 30 seconds.

Tip 1Can be self-mixed with pepper and white vinegar.

2.The soup is umami and delicious, and the sauerkraut is better than the fish, so it is better to put 2 bags. Hangover and perspiration.

3, Sauerkraut fish recipe.

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 100 grams of sauerkraut (pickled greens), 20 grams of wild pepper, 10 grams of ginger, 20 grams of garlic paste, 4 teaspoons (20ml) of starch, 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 tea.

One. Soup.

two catties of pig bones, washed and smashed; A duck, washed and gutted. Put it in a pot and add cold water until it is submerged (add enough cold water to everything, do not add cold water halfway).

1) For red soup: add an appropriate amount of green onion, ginger (pat loose), garlic, simmer over low heat for 2-3 hours, oil and flavor, the soup is clear, and drain the residue. Put the Sichuan hot pot (Chongqing hot pot) base into the hot pot, add the boiled soup, add salt, chicken essence, boil the base and then rinse the vegetables.

2) For clear soup: add an appropriate amount of green onion, ginger, garlic, and fire to stew, the soup becomes milky white, mellow and fresh, and drained.

Remove the slag, add salt and chicken essence, and it becomes a white soup.

Two. Preparation: Wash the vegetables, remove the roots and skins; Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.;

Cut the potatoes into thick slices and serve them separately.

Three. Prepare the dish.

Generally, sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. are prepared according to their respective tastes.

Four. The soup is boiled, people sit around, and it can be eaten, generally meat first and then vegetarian.

Eggplant, onion, leek, Chinese cabbage, cabbage, shiitake mushroom, cauliflower and many other vegetables can be stir-fried alone. The frying method varies depending on the material. For example; 1.

Leek Ingredients: green onion, cooking oil, chicken essence, salt, egg. First of all, wash the leeks and cut them into sections, flatten the green onion and cut it into minced pieces, beat the egg into a bowl, and beat the green onion evenly.

Then, add a little cooking oil to the pot, put the eggs and stir-fry until golden brown, then take them out. Finally, add the bottom oil to the pot, add the green onion and stir-fry until fragrant, then add the leek, stir-fry until tender green, then add the chicken essence and salt. Then pour in the scrambled eggs.

Just drizzle in the oil! 2.Onion Ingredients Main ingredient Onion 3 Seasoning Salt Appropriate amount Blended oil Appropriate amount Pork Appropriate amount Method 1

Heat the pot, pour the oil, add the shredded green onion and shredded pork, and stir-fry. 2.Pour in light soy sauce.

3.Add the onion shreds. 4.

Add salt. 5.Add the essence of chicken.

6.Sauté until the onion is tender. 3.

Eggplant 1Peel and cut the eggplant, put a little salt, marinate for 10 minutes, then drain the water and squeeze the eggplant by hand - after this method, fry the eggplant and put oil normally 2Remove the stems and seeds of the green and red peppers and cut them into pieces, pour the seasoning into a small bowl, stir well and set aside

Pour olive oil into the pot, heat it over high heat until it is 7 hot, add the eggplant pieces, fry the oil and put it out for 4Leave a little oil in the pan over high heat.

Beef bone soup Beef bone soup is better with a pressure cooker, which can press a lot of oil out, can be eaten for many days, and eats ...... a dayRefreshing!

Beef bones are generally larger and harder, so when you buy them in the market, you ask the merchant to chop them into small pieces. After washing it at home, put it in a pot of cold water and boil it (the general stainless steel pot is OK, open it faster), and after the water is boiled, the blood foam that floats to the water surface will be skimmed out (there is more blood foam on the cow bones, so you should open it for a while, skimming.

Three or four times to remove the blood foam).

Pour the bone broth into the pressure cooker, add a small piece of ginger (pat it a few times on the side with a knife), one or two green onions (just pinch it into two pieces by hand), drop a few drops of vinegar (so that the calcium in the bones can more easily dissolve into the soup), and the time is controlled according to taste (have you cooked something in a pressure cooker?). ）。

Precautions: In the pot of stewed beef bones, the water should be added at one time, and it cannot be added halfway; Don't put salt when stewing, and add it to the pot of soup when you eat it (don't put MSG, it will affect the original umami).

The easiest thing is to boil with tap water and green onions, ginger slices, and tomato slices. It would be better if you put a few goji berries.

Two pieces of coconut clear, two pieces of snow fungus, two taels of coconut on the bottom of the sea, and a few slices of ginger are enough, it's simple enough.

Just boil the bone broth, the wolfberry tomatoes or something are for good looks, and the hot pot restaurant is delicious because of the chicken essence and monosodium glutamate to enhance the freshness.

A soup made from chicken bones!

The bottom of the red rudder wharf mountain treasure pot is selected from dozens of world-famous wild edible mushrooms and wild vegetables that are special products in the mountainous areas of China's famous mountains and rivers above 3,000 kilometers as the main raw materials, and is carefully cooked through the collection of a variety of traditional cooking methods of the people. Wild edible mushrooms are rich in nutrition, delicate meat, delicious taste, because of their high content of protein, amino acids and trace elements, and no pollution, low fat, no cholesterol and other advantages, it has long been a nourishing product that people want. Among them, matsutake mushrooms, morel mushrooms, and porcini mushroom series products used to be offerings to the imperial court, and now they are exported to sell well all over the world and are favored by people from all over the world.

The soup base developed by Hongruo Wharf is even more delicious, and many people even take a pot of soup home to continue tasting after eating the hot pot of Hongruo Wharf.

It's simple, you find a school to sign up for a short-term class or something, and it will be done in two or three days, which is much better than watching tutorials on the Internet.

Dashi (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup, and is also called soup.

1. Mao soup. Mao soup is widely used in 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"。

Take care that the ingredients in the soup should be fresh. The boiled soup can be used to stir-fry, make noodle soup, soup powder, can be used to stew or boil, stew. We use these soups to make hotels, hot pots, soup noodles, soup noodles, and powder.

Chicken skeleton boil soup, put ginger, cooking wine, appropriate amount of salt, fennel, cinnamon, just boil thoroughly, the skeleton is gone, the soup is stock. Beef bones and pork bones are fine, but I think chicken bones are the best.