Cooking soup recipe 2

1. Papaya carp soup

Papaya carp soup is a classic soup in Guangdong, especially in the month more indispensable soup, because this soup in postpartum drinking can nourish the body at the same time and the role of promoting milk.

The best way to make this soup is to use small wild crucian carp, with half cooked green papaya, the effect is better. Half ripe papaya contains papaya enzyme is about twice the mature papaya, these papaya enzyme can not only decompose protein, sugar, but also decompose fat; Papaya enzyme and vitamin A stimulate women's lutein, help breast development; Papain is not only great for breast development, but also helps digestion, helps flush toxins out of the body, and has the effect of beautification and lubrication of the skin, so this soup is perfect for ladies.

Papaya carp soup is a classic soup in Guangdong, especially in the month more indispensable soup, because this soup in postpartum drinking can nourish the body at the same time and the role of promoting milk.

The best way to make this soup is to use small wild crucian carp, with half cooked green papaya, the effect is better. Half ripe papaya contains papaya enzyme is about twice the mature papaya, these papaya enzyme can not only decompose protein, sugar, but also decompose fat; Papaya enzyme and vitamin A stimulate women's lutein, help breast development; Papain is not only great for breast development, but also helps digestion, helps flush toxins out of the body, and has the effect of beautification and lubrication of the skin, so this soup is perfect for ladies.

Ingredients: crucian carp 600 grams, 300 grams green papaya.

Accessories: oil, salt, ginger, cooking wine, pepper, sesame oil each appropriate amount.

The practice of papaya carp soup

1. Clean the crucian carp.

2. Add ginger slices and cooking wine and marinate for 10 minutes.

3. Peel green papaya.

4. Remove the seeds and cut the green papaya into chunks.

5. Take the pan and fry the carp until the surface turns yellow.

6. Put the crucian carp into the soup pot and add the right amount of boiling water.

7. Then add papaya and bring to a boil. Then transfer to medium heat and boil.

8. The water in the pot is milky white.

9. Add pepper to taste.

10. Add salt and sesame oil to taste.

Special note

1. You can also add a few red dates to make this soup.

2. crucian carp to fry and then add boiling water, so that the soup is more fragrant, milky white.

2. Hakka Niang Wine chicken

In addition to serving guests, Hakka Niang wine has a great role. "Young learning Qionglin" records Hakka Niang wine: its taste sweet, warm color red, drink the heaven and earth reiKI, live meridian God vein, especially suitable for fitness beauty also.

Niang wine chicken, because of the effect of appetizing blood, nourishing qi, so by the Hakka special love, Hakka women born in the month, must eat Niang wine stewed chicken, niang wine boiled ginger.

The fresh and sweet taste of the sweet Hakka Lao Niang wine is completely immersed in the chicken, and the delicious chicken is completely released. The sweet wine smell is not uncovered, which is very appetitive. Eat up chicken tender juicy, strong alcohol and delicious, as if there is a wine fragrance, teeth and cheeks to stay sweet.

You can never get tired of Hakka classic health food ---- Hakka Niang wine chicken

Ingredients: 1 black chicken, 15g wolfberry, 1 raw ginseng

Seasonings: 300 grams of Hakka Niang wine, salt, ginger, oil

Hakka Niang wine chicken practice

1. Bubble wolfberry and slice ginger.

2. Cut the black chicken into pieces and blanch it in cold water.

3. Put oil in the wok until the oil is heated to 50%. Add ginger slices and chicken pieces and stir-fry quickly.

4, pour into the Niang wine stir - fry.

5, transfer to the casserole, add the right amount of water, add wolfberry, raw ginseng.

6, high fire boil, adjust to a low fire covered pot boil for about 30 minutes, add salt and boil for 5 minutes can be out of the pot.

Special note: the amount of Niang wine can be added according to their own taste, more flavor will be very strong.

3. Honeysuckle soup

material

Ingredients: 8 chicken shank, 1/2 cup honeysuckle, 3 large ginger.

Auxiliary materials: ginger 3 large;

Seasoning: fine salt amount.

practice

First, soak the honeysuckle picked for 2~3 hours, and then wash;

Two, water filtration, remove impurities;

Three, put cold water and ginger 3 pieces, put in the chicken shank, open the fire;

Four, boil the foam float up, boil for a while, turn off the fire, rinse the calf with hot water;

Five, measure the right amount of honeysuckle, too much soup will be bitter, about 1/2 cup is enough;

6. Put the chicken shank, honeysuckle and ginger 3 pieces into the covered stewed cup and fill it with water about 80%;

Seven, cover the stewing cup and pressure cooker, set the stewing file STEAM, adjust the time to 30 minutes, you can do other things;

Eight, after the time to the water vapor, take out, if you do not like the oil star, can be skimming the oil float, enjoy when putting the right amount of salt. Enjoy !

tips

First, honeysuckle to soak after picking, how to say they also have a boundary of mud and dust adsorption, soaking after cleaning, can also use light salt water to bubble a bubble rinse;

Two, fresh honeysuckle smell has a sweet taste, to appreciate the fragrance of honeysuckle, do not recommend putting too many auxiliary materials or ingredients, personal opinion, anyway, it is your kitchen you make the master;

Three, the soup in the stew, enjoy with a little bit of salt to enhance flavor;

Mentioned four, steamed ð © Œ rack, the rack is very convenient, there are two high portable ears, after been steamed with the hand a lift up and don't have to find other kitchen evaporate ð © Œ "gin", other steamed ð © Œ frame, sometimes hand slip or sliding shelf, doesn't clip, food easy to slip down, live abroad friend, it in Domestic estimate Taobao can be found.