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Half-soup white pigeon soup

1. First fry turtle shell and tortoise plate for 30 minutes, then add Chinese wolfberry to fry for 20 minutes, then go to medicine residue, take medicine juice to cook jujube and pigeon until cooked, eat meat soup. The medicinal value is mainly for the treatment of amenorrhea liver and kidney deficiency type: over-age of menstruation, late menarche, light red, accompanied by dizzy tinnitus, sore waist and soft knees, hot flashes, five-heart irritated heat, red tongue, less fur, fine strings of pulse.

How to make home-cooked mushrooms, tofu skin and half-soup vegetables

Ingredients: stock (i.e. big bone soup) (1 pot), ham sausage (1 piece), salad oil (50ml), lard, crucian carp (1 piece), green onions (2 pieces), sliced ginger (5 slices), pepper, mushroom (5 pieces), jujube (5 pieces), chicken essence, tomato (2 pieces). Step: prepare lard, 50ml salad oil, fry hot, like hot pot oil more can also put some salad oil.

Next, the boil process. Wash the ingredients and cut them into sections and put them in a pot with sufficient capacity. Add the right amount of water without passing the ingredients. After the big fire is boiled, turn to a small fire and patiently boil for about 1 hour. In this process, we should pay attention to the control of heat to avoid moisture drying or food paste. When cooking, it is not recommended to add salt or other condiments. Because the salt will precipitate impurities, affecting the clarity of the soup.

The way to make dried tofu is as follows: wash the dried tofu, cut it into small pieces and put it in a basin. Cut onions into strips, chopped onions, ginger, garlic and green chili peppers, then put red peppers on top of dried tofu, pour in appropriate amount of aged vinegar and soy sauce, then put salt, pepper and noodles on top of minced garlic.

Practice: first cut garlic into small sections, slices radish, cut Hangzhou pepper into small circles, and millet pepper into small circles and set aside. Wash Flammulina velutipes and pick them into small pieces, then spread them evenly on the bottom of the casserole and cover them with radish slices. Split the fish head into a cold salad, put a flower knife on the fish, sprinkle it with salt, and marinate it a little for about half an hour. Add water to the pot and boil the noodles (be careful not to overcook), then pick them up and spread them in a casserole.

How to make fish stew in season?

Seasonal flower fish is called mandarin fish. Tremella mandarin fish soup: cut mandarin fish meat into slices 4cm long and 2cm wide, add salt, cooking wine, white pepper, egg white and starch. Cut green onions and sliced ginger. Add green onions and ginger slices into a small cage and steam until soft and rotten. Put in a pot, add clear soup and bring to the boil. Set aside in a bowl. Boil the clear soup in the pot, add the fish fillet, add the bean fry, then remove it together and place it on the Tremella in the bowl.

Wash the seasonal fish and change the knife! Slice ginger, five to six pieces of garlic, beat it flat with a knife! Dry red wine chili 2-3, wash, cut! Get ready and materials for backup! One spoonful of oil is 60 or 70% hot.

Seasonal fish and tofu can be stewed together, and they will taste good. You can cut the seasonal fish and tofu into appropriate pieces, stew them in clear water, add appropriate seasonings such as salt, pepper, spring onions, ginger and garlic according to your taste, and finally sprinkle with a little parsley.

. Cooking method: because the meat is tight, it is suitable for a variety of cooking methods. Braised seasonal fish is a classic dish, which makes the fish show a beautiful reddish brown and mellow taste through the use of sugar color and soy sauce in the cooking process. Steamed seasonal flower fish can retain the original taste of fish, with spring onions and ginger and the right amount of seasoning, simple and delicious. Mandarin Fish: because the meat is fresh and tender, it is more suitable for steaming or stewing.

The practice of half-soup silver carp

The steps of half-soup silver carp are as follows: material:-silver carp tail-ginger piece right amount-green garlic right amount-green red pepper right amount-cooking wine right amount-light soy sauce right amount-salt right amount-white pepper right amount-chicken essence right amount: wash silver carp clean, remove scales, gills and viscera, and then cut into slices about 2-3 cm wide.

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How does Mandarin Fish make half soup of pickled pepper without losing its delicacy?

Prepare Mandarin Fish: wash Mandarin Fish clean, remove the internal organs and fish scales, cut open from the abdomen, remove the fish head and tail, and then cut into blocks. Marinated fish: add the right amount of salt, cooking wine and pepper to the fish, mix well and marinate for 10-15 minutes. Prepare pickled peppers: cut pickled peppers into small or finely sliced ginger, chopped garlic and chopped onions.

Prepare Mandarin Fish: kill and clean Mandarin Fish, remove internal organs and fish scales, cut open from the abdomen, take out the fish meat, and save the fish bones for boiling soup. Cut the fish into thin slices and marinate with a little salt, pepper and starch for about 10 minutes. Fish soup: put the fish bones into the pot, add the right amount of water, put in a few slices of ginger, boil over high heat and skim off the foam, turn to low heat and boil for about 20 minutes. Remove the fish bones and leave the clear soup to set aside.

First of all, prepare a fresh piece of Mandarin Fish, slaughter and wash it to make sure the fish is clean. Next, remove the fish's head, tail and spine, and cut the remaining fish into thin slices for subsequent cooking. In the stage of preparing ingredients, cut the pickled pepper into sections, sour radish into slices, chives into finely chopped flowers, and ginger into thin slices. These ingredients will add rich taste and aroma to the dishes.

Thicken: if you like the soup to be thick, thicken it with water starch to make it slightly sticky. Put it out of the pan: pour the cooked cinnamon fish fillet together with the soup into a prepared plate and sprinkle with chopped onions. Serve: Sichuan pickled pepper soup Mandarin Fish finished, served while hot, fresh and tender fish, hot and sour soup palatable, very suitable for eating with rice.

Control of heat: when cooking Sichuan pickled pepper soup Mandarin Fish, the control of heat is very critical. The fish needs to be quickly fried in a pan of oil until golden on both sides, so that the taste of the fish can be locked. Then add pickled peppers and other seasonings to stir-fry, and then add the right amount of water or broth, boil with high fire and turn to medium and medium heat to simmer, so that the fish fully absorb the taste of the soup. Balance of seasoning: the taste of Mandarin Fish in Sichuan pickled pepper soup needs to be spicy but not dry, fresh and delicious.

How to make half-noodle soup

1. Prepare half a bowl of water and pour in about one or two flour. Pour more of what you like to drink thick, otherwise a small amount will be fine. Stir the flour and water well with chopsticks and mix them into a thin paste. Add water to the pot, the amount of water is determined according to the number of people, bring to the boil. Pour the batter into the pan and stir it with a spoon to avoid making noodles. Continue to heat until the things in the pot are bubbling and the surface looks bright and white, and the fire can be turned off.

2. Ingredients: noodle 1, egg 1, salt half tablespoon, green vegetable 1 spoon, light soy sauce 1 spoon, pepper right amount, chicken essence right amount, sesame oil half spoon. Put half a pot of water into the pot and bring it to the boil. Use the time to boil water to wash green vegetables. After the water is boiled, add salt to the bottom and continue to boil. When the noodles are ready, turn down the heat and beat in the eggs.

3. Start another pot, scoop in the ingredients that have just been boiled, add an appropriate amount of water, boil the fire and turn to a low heat, add your favorite side dishes, dried beans, cooked eggs, etc., add salt, chicken essence, monosodium glutamate and rock sugar and cook for half an hour. the seasoning soup will be ready.

Step 1: put 5 tablespoons of flour in the bowl, as shown in figure 2: add 100 ml of water and stir. The trick is to draw a circle around the flour clockwise with chopsticks. Step 3: beat the dough until you can insert the chopsticks for about half a minute and leave it for about 20 minutes. At the same time, 2000 milliliters of cold water can be injected into the pot to wait for it to boil.