The practice of Baoyuan soup, how to make Baoyuan soup delicious, and the homely cooking of Baoyuan

Main ingredients: 1 crucian carp, 2 pieces of pork trotters, 5 red dates, appropriate amount of hawthorn. Step 11 of the preparation of Bao Yuan SoupTake crucian carp. Trotters. Hawthorn, red dates washed.

Step 22 of the preparation of Bao Yuan SoupPut it in a purple casserole pot and add water.

Step 33 of the preparation of Bao Yuan SoupPlug in the power supply and cook on low heat overnight.

Step 44 of the preparation of Bao Yuan SoupWake up in the morning and unplug the power supply and skim off the oil slick.

Step 55 of the preparation of Bao Yuan SoupJust drink the soup.

Ingredient breakdown. Trotters.

1 pc. Soybean.

100g ginger slices.

Amount. Light. Taste. Pot.

Craft. hours.

Take. Ordinary.

Difficulty. The steps of the preparation of Baoyuan soup.

The steps of the simplified version of [Baoyuan Soup]: 1 1 pig's trotters, soybeans, ginger slices.

The steps of the simple version of [Baoyuan Soup]: 2 2 Handle the pig's trotters, put cold water into the pot, boil the water for 1-2 minutes to remove the peculiar smell. Remove and rinse with water.

The steps of the simplified version of [Baoyuan Soup]: 3 3 Add 2000ml of cold water to the purple clay pot, add ginger slices, soybeans and washed pig's trotters. Because it is a soup, the pig's trotters must be put into the pot with cold water, so that the soup is nutritious.

The steps of the simplified version of [Baoyuan Soup]: 4 4 After the pot is boiled, cover and simmer.

The steps of the simplified version of [Baoyuan Soup]: 5 5 When simmering for about 2 hours, remove the lid and skim off the oil slick.

The steps of the simplified version of [Baoyuan Soup]: 6 6 simmer for about an hour, at this time, the pig's trotters, soybeans and soup are in a ready-to-eat state, and the pig's trotters and soybeans can be taken out and eaten separately. The soup can be eaten after filtering, if it feels tasteless, you can add a little salt to lighten the taste.

There is also a method of extracting only the soup and simmering it overnight. After boiling in the evening, change to low heat and simmer, and eat it for breakfast the next day. At this time, the pig's trotters and soybeans have been simmered into flocculent, and they are filtered with a sand net, discarded, and only the soup is drunk.

This method of simmering, the soup is rich and fragrant. Compared with the authentic Baoyuan soup, it is not inferior.

Water and noodles (or add alkali) rolled into a thin skin, cut into pieces, wrapped in a little filling (mostly meat sauce, vegetarian ingredients are also available), boiled or steamed, fried for eating.

There are five differences between Shaxian wontons and other places:

First, the skin is thin and the filling is more, and a pound of flour can generally process 400-500 pieces of leather blanks.

Second, the skin and filling are alkalin. After adding alkali to the skin blank, it is not easy to rancidity and taste, and the filling alkali is not easy to deteriorate, but also can increase the draught of the meat filling, and make the stuffed meat crisp and tender and flavorful.

The third is that the stuffed meat is made of pure lean meat from the hind feet of fresh pigs, beaten with a mallet until it is eroded and strengthened, and then stirred with salted water. Beating with a mallet will not destroy the cell wall of pork, but expand the distance between cells, increase the draft, have a gelatinous strength, and the taste is particularly crisp and tender.

Fourth, the wonton is served with clear soup, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments, which is refreshing and delicious.

Fifth, the wrapping method is different. Shaxian wonton because it is a minced meat made by beating, so when wrapping, one hand holds the leather blank, and the other hand picks the filling into the leather blank with a bamboo batch, and it is squeezed with a hand, the speed is fast, the meat filling is full after cooking, and it floats on the soup, which is very good-looking.

Health treasure soup.

Ingredients: 1. 500 grams of lean beef, cut into cubes, 2. A pig's front hoof (cut in half), 3. A black crucian carp (palm-sized to remove the gills and internal organs), 4. 3 hawthorns, 5. 10 jujubes (fried and burnt).

Function: Beef - Calm and invigorate qi, nourish the spleen and stomach, replenish deficiency and strengthen, strengthen muscles and bones, reduce edema, remove moisture, biochemical qi and blood.

Black crucian carp - water uretic, tonic but not fire, into the kidney to supplement sperm protein, and with beef can achieve a balance of yin and yang.

Pig's trotters - strengthen gluten and supplement glutin.

Hawthorn – an acidic substance that helps purple sand turn meat into liquid, turning fat into amino acids.

Jujube - nourishing qi and blood.

Method: Add the raw materials to cold water to about one inch away from the purple casserole, and cook the soup for 8 hours. It is forbidden to add any spices and salt.

Drinking method: It is recommended to drink it all in one day, not overnight. The impurities in the soup do not have any nutrients and can be discarded.

Health dose: once a week.

Suitable for people: frail and sick, qi and blood deficiency, old age and frailty, serious deficiency of kidney essence and vitality.

Ingredients.

150 grams of plain flour.

150 grams of ground beef.

A pinch of green onion and minced ginger.

1 2 tablespoons of soy sauce.

1 4 tablespoons of sesame oil.

1 half of 4 tablespoons of ginger powder and pepper each.

A pinch of minced leeks.

A little bit of shrimp skin.

Seaweed a little bit of food.

1 2 tablespoons of light soy sauce.

3 drops of chicken flavor.

The practice of ingots soup.

1.Add a little soy sauce, sesame oil, salt, ginger powder, pepper and green onion to the ground beef, mix the minced ginger with chopsticks, add 1 tablespoon of water and beat until it is still and set aside.

2.Flour with warm water and dough like dumpling noodles, cover with plastic wrap and relax for one hour, then rub the strips and squeeze them into 5-gram noodles with a spatula.

3.Then roll out the dumpling wrappers and wrap them in a little ground beef.

4.Knead in the middle to form small dumplings.

5.Then the two corners are overlapped and pinched to form an ingot.

6.Wrap it all up and set aside.

7.Wash and chop the seasonings, shrimp skin, leeks and seaweed.

8.Put water in the pot, boil the water and add the ingots to cook.

9.Then put the seasoning in a bowl, add a little ingots soup and seasoning in the pot to melt 10Wait for the ingots to be cooked and put into a bowl and enjoy.

Use your phone to see how this dish is made.

Tip: For a delicious breakfast, you can wrap ingots soup with any filling, it's up to you.

Main ingredients: 1000 grams of glutinous rice flour, appropriate amount of water, appropriate amount of black sesame seeds, appropriate amount of sugar, steps: the practice of homemade soup yuan, step 11Glutinous rice flour bought in supermarkets or grain stores, add water, a ratio of 5:1, and hold it by yourself when it is too hard, and it will crack if it is too hard, and the big soft bag cannot be reached.

Step 22 of the recipe for homemade soup stockand form a dough and let rise for two hours.

Step 33 of the recipe for homemade soup yuanBeat the black sesame seeds into flour, fry the peanuts and crush them. Add sugar and mix well.

4.After the dough is awakened, knead it into small pieces each time, knead it into a dough and press it flat, wrap it in the filling and knead it into a small dough. Place on top of raw glutinous rice flour.

5.After wrapping it, you can freeze it and cook it directly when you eat it.

Ingot soup ingredients and recipe:

Ingredients: wonton wrapper (300g), noodle dish (350g), pork (200g) Accessories: ginger (10g), sesame oil (8g), garlic sprouts (2), pepper (3g), light soy sauce (10g), water (appropriate amount), salt (4g).

1.Prepare the ingredients, blanch the noodle dish in a pot, remove and squeeze out the water.

2.Add green onion, ginger, salt and sesame oil to the minced meat, mix well, then add light soy sauce and mix well, chop the noodle vegetables, and put them in the meat filling.

3.Mix the filling in the bowl and add the wonton wrappers to the filling.

4.The wonton wrapper is folded in half, the two corners are glued behind the back, pinched tightly, and it is in the shape of an ingot.

5.Wrap them all, add water to the pot, add the ingots wontons to cook, put them in a bowl, sprinkle a little pepper, minced green garlic, and sesame oil.