Spleen appetizer recipe book 2

1. Steamed Wuchang Fish with yam

Practice:

1. Clean the Wuchang fish. Cut into sections and add salt, ginger, pepper and rice wine to marinate for 5 minutes.

2. Peel and cut yam into slanted pieces and place in plate.

3. Place the marinated fish on top of the yams and sprinkle with ginger.

4. Steam over high heat for 10 minutes. Leave it on for another 3 minutes.

5. Take out the steamed fish. Sprinkle with chopped chives and serve.

2. Chestnut millet porridge

Practice:

1 chestnut boiled in water for 2 minutes after peeling meat, black dates clean.

2. Rinse the oatmeal with water and soak it slightly.

3. Put chestnuts, millet, black dates and oats into the pot and add enough water.

4. Boil the fire and then turn to a small fire to boil slowly, about 30 minutes or so.

5. Cook the porridge until it is thick.

3. Braised chicken leg with tea mushroom

Practice:

1. About 70g tea tree mushrooms, rinse well, soak in cold water until soft, remove pedicles and cut into sections.

2. Cut the potatoes into hob pieces. Wash the chicken legs.

3. Put the chicken leg, tea tree mushroom, scallion, ginger slice and star anise into the rice cooker.

4. Add some water and boil for half an hour.

5. Add the potato cubes and continue cooking for half an hour.

6. Sprinkle with chopped green onion and salt.

4. Stir-fry green bamboo shoots with purple yams

Practice:

1. Black fungus is soaked and washed, and then torn into small flowers for use.

2. Lettuce leaves, peel and wash and cut into thin slices, garlic peel and slice, red pepper seeds and wash and cut into small pieces for use.

3. Peel and wash the purple yams and cut them into yam. Blanch the sliced yam in a pan of boiling water until it is 80% ripe. Remove and set aside.

4. Heat a wok with oil and saute the garlic slices until fragrant. Add the fungus and stir-fry for a while.

5. Stir in sliced lettuce and red pepper.

6. Add purple yam and stir-fry until done.

7. Add some salt and a little oyster sauce and stir-fry evenly.

5. Three-spice broccoli

Practice:

1. Pour some water into a pot, bring to a boil, add a few drops of salad oil, then add the broccoli.

2. Bring the water to a boil again and remove it. Soak it in cold water and remove it.

3. Pour a small amount of salad oil into the wok, put in the egg and stir fry.

4. Cut the preserved pork belly into cubes, put it in the pan with fried eggs and saute the grease, then add ginger and garlic to fry until fragrant.

5. Turn up the heat and add the broccoli, eggs and salt.

6. Stir fry for 30 seconds and add chicken essence before boiling.

6. Zucchini soup

Practice:

1. Add the pumpkin slices and thyme leaves (or use basil instead) to a wok. Cook the pumpkin over 2 1/2 bowls of boiling water over medium heat until soft.

2. When the pumpkin is soft, take out the fragrant leaves and throw them away. Finely grate the pumpkin into pumpkin.

3. Add two tablespoons of flour and half a bowl of water.

4. Pour the flour water into the slightly cooled pumpkin soup, stirring as you go.

5. Turn down the heat and stir for a second. Until the soup thickens and starts to bubble.

6. Add two tablespoons of creme fraiche, stir well and season with salt.

7. Remove from heat and cover tightly for 15 minutes.

8. Add a few drops of cream to the soup after serving.

7. Stewed black Chicken with Astragalus and Angelica

Practice:

1. Black chicken chop processing easy to wash with boiling water.

2. Prepare red dates, angelica, astragalus, wolfberry and ginger slices.

3. Put all the ingredients into the saucepan and add some water.

4. Put on the pot and simmer for 2 hours.

5. Add salt to taste after stewing.

8. Huaishan Soup with cordyceps Flower Spareribs

Practice:

1. Ingredients: Huai Shan 1 root (450g) fresh cordyceps flowers 100g spareribs 600g ginger 1 small piece. Seasoning: cooking wine 1 tablespoon salt amount.

2. Wash the 'materials', chop the ribs, ginger and Huai Shan respectively.

3. Pour warm boiled water into the electric pot, put in the ribs, put in the ginger, press for 10 minutes.

4. After the electric cooker cools down, pour in the Huai Shan and cordyceps flowers.

5. Pour in cooking wine and press for 8 minutes.

6. Add some salt to taste.

9. Carrots with Dutch beans

Practice:

1. Remove the sinews at both ends of the Dutch bean, wash them in water and cut them into two or three pieces for later use.

2. Peel and wash the carrots, cut them in half, and then slice them into thin slices. Peel and slice the garlic.

3. Heat a wok with oil and saute garlic slices until fragrant.

4. Add carrots and Dutch beans and stir-fry until raw.

5. Add some salt and a little monosodium glutamate and stir-fry evenly, then turn off the heat and install the plate.

10. Steamed yams in coconut water

Yams is a good thing to strengthen the spleen and stomach, my daughter has some symptoms of spleen and stomach deficiency and cold, yams will often buy some yams to eat for her daughter. Yam is rich in starch, protein, a variety of minerals, vitamins, choline, cellulose, mucinous and other components.

Ingredient formula

Main ingredient: yam 300g Auxiliary material: wolfberry appropriate amount of coconut water appropriate amount of sugar

There are 9 steps

1. Wash the yam as soon as possible

2. Put on gloves and peel the skin off the yam

3. Cut yam into strips

4. Place in steamer

5. Coconut juice

6. Goji berry bubble hair

7. Pour the coconut water into the yam dish

8. Add goji berries and steam until done

9. Take out the steamed yams and sprinkle them with sugar