Dongtang recipe daquan

Ingredients: main ingredient: turtle, auxiliary materials: pork spine, angelica, ginger, garlic, onion, mushrooms, seasoning: cooking wine, salt and pepper.

Production steps:

1. When buying a turtle, ask the store to help kill it. Don't cut off the turtle shell, keep it intact and take it home to clean it for later use.

2. Quail eggs in moderation (you can buy ready-made quail eggs with shells or raw quail eggs. You can cook, peel and eat when you go home. Ginger is peeled, washed and sliced, and Angelica sinensis and Lycium barbarum are rinsed.

3. Put half a pot of water in the pot to boil, pour the washed soft-shelled turtle into the pot, and stew for 2 minutes on low heat, so that each soft-shelled turtle can soak in hot water.

4. Take the turtle out of the water and tear off the outer film. The whole turtle has a membrane, including the turtle skin, which should be cleaned up.

5. After the turtle is cleaned, clean it, put it in a big bowl, add ginger slices and angelica, and then add a proper amount of water.

6. Boil a proper amount of water in a steamer, put it on the steamer, put the soft-shelled turtle on the steamer, cover it, steam on high fire for 5 minutes, and turn to medium heat for 30 minutes.

7. After stewing, add quail eggs, add appropriate amount of salt, and continue stewing for 15 minutes.

8. After stewing, add Lycium barbarum, add appropriate amount of chicken essence and mix well, then serve.

Tip:

Crucian carp is delicious, non-toxic and nutritious. It is a good tonic, nourishing yin and clearing away heat, calming the liver and calming the wind, softening and resolving hard mass. Turtle also has a good blood purification effect. Regular consumption can lower blood cholesterol and is beneficial to patients with hypertension and coronary heart disease. Has good curative effect on various diseases, and can effectively prevent and inhibit liver cancer, gastric cancer, acute lymphoblastic leukemia and other diseases.

Blanch the turtle in the pot for two minutes. Tear off the outer membrane after taking it out, and tear off the whole turtle. Put it in a steamer and stew it in water. It is nutritious and delicious.

Chicken breast in milk soup

1, main ingredient: hen breast 150g cooked ham 25g, auxiliary materials: 50g of fat, 25g of water-soaked mushrooms, 50g of water-soaked magnolia slices and 50g of horseshoe.

Seasoning: egg white, 2 milk soups, 800g clear soup, 250g wet starch 10g refined salt, 25g Shaoxing wine 15g monosodium glutamate 1g ginger juice, 05g scallion oil 10g.

2. Smash the chicken breast with a knife, mash it into fine mud, put it in a bowl, add 25 grams of water and mix well. Boil water chestnut in a pot with clear water, take it out, let it cool, chop it into fine mud, put it in a bowl, and add fat pork fat (chop it into fine mud). Blanch magnolia slices and mushrooms in boiling water, remove and drain. Slice the ham.

3. Beat the egg white until it bubbles, add chicken paste, wet starch, fat paste and horseshoe paste, add 1g refined salt, and stir well to make stuffing for later use.

4. Put 5g of scallion oil into a frying pan, turn to low heat, knead the stuffing into balls as big as walnuts, fry in the frying pan until both sides are hard, and when the color turns white, press them into a round shape, put them into a bowl, add 200g of milk soup, 0.0g of Shaoxing wine1g and 0.5g of refined salt, put them into a cage, steam for 5 minutes with high fire, take them out, and decant the original soup.

5. Add 5g of onion oil to the wok. When it is heated to 50%, add milk soup, clear soup, salt, mushrooms and magnolia slices to boil, remove foam, then add ginger juice and monosodium glutamate, and sprinkle with ham slices.

Milk fish soup

1, main ingredient: 1 live fish; Accessories: milk soup 5g cooked ham 15g water-borne mushrooms 15g.

Seasoning: 5 grams of refined salt, 2.5 grams of ginger juice, 500 grams of clear soup, 25 grams of water-soaked magnolia slices, 5 grams of green vegetable heart, 40 grams of scallion oil 15.

2. Preparation: put the live fish back on the chopping board, chop it off with a knife when its head sticks out, and wash it after bleeding; Blanch in boiling water and scrape off the black skin; Pull a knife edge along the Oracle bone seam, tear off the skirt, remove the hard profit, take out the internal organs, chop off the four claws and tail, and wash them with clear water;

Chop the fish and skirt into 2.4 cm square pieces and blanch them in boiling water; Sliced ham, sliced magnolia, sliced mushrooms; Cut the cabbage heart into four pieces and blanch it with magnolia slices and mushrooms in boiling water.

3. Cooking: put the spoon on a big fire, add the onion oil and heat it to 60%, then add 10g clear soup, milk soup, refined salt, fish, skirt and Shaoxing wine to boil, and when it is cooked with low fire, take out the fish and skirt and put them in a bowl; Add magnolia slices, mushrooms, green vegetable hearts, ginger juice and Shaoxing wine into a spoon, pour into a bowl, and take out the ham slices.

Winter melon soup

1, main ingredient: light duck wax gourd rice kernel; Accessories: dried tangerine peel ginger l onion refined salt rice wine? vegetable oil

2. Wash the ducks; Peel wax gourd and cut into pieces; Wash onions.

3. Put oil in the wok and heat it to 50%. Stir-fry the duck in a wok, and then drain.

4. Put duck, wax gourd, dried tangerine peel, ginger, onion strips and rice kernels into a pot, add 5 cups of clear water, bring to a boil over high fire, add 3 teaspoons of yellow wine and refined salt to cook, extract with low fire until crisp, and add 2 teaspoons of refined salt to taste.

Extended data:

In winter, the tonic of soup should go with the flow, pay attention to tonify yang, and give priority to warming. According to the principle of "deficiency is tonic, cold is warm" in traditional Chinese medicine, and because of great differences in age, sex and occupation, the choice of winter tonic scheme should vary from person to person. If you are thin, irritable and excitable, you should give priority to "light tonic" and cook soup with ingredients that nourish yin and promote fluid production, and avoid spicy food.

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