1. Fungus and chestnut pork rib soup
Ingredients: Pork ribs: appropriate amount;Chestnut: to taste;Fungus: Appropriate amount;Ginger: to taste, sliced;Green onion: Appropriate amount, cut into sections;Salt: to taste.
Method:1Ingredients: Wash the ribs, blanch them, remove them and set aside. Peel the chestnuts and soak the fungus and wash it.
2.Cook pork ribs: Put the blanched pork ribs into a pot, add an appropriate amount of water, skim off the foam after boiling, then add ginger slices and green onions, turn to low heat and simmer for 40 minutes until the ribs are cooked through.
3.Add the ingredients: Then add the chestnuts and fungus, and continue to cook for about 20 minutes until the chestnuts are cooked and the fungus is soft and the soup is rich.
4.Seasoning: Add an appropriate amount of salt to taste according to personal taste, and finally bring to a boil.
Tips: 1) If you want the soup to be sweeter, you can put a little rock sugar in moderation.
2) During the cooking process, you can simmer slowly to make the soup more delicious and delicious.
3) After the chestnut is shelled, it can be blanched with boiling water, which helps to peel the shell more easily, and it can remove the bitter taste.
4) If you prefer a thicker soup, you can add a little starch water to thicken.
2. Red dates, white fungus and chestnut soup
Ingredients: Tremella: appropriate amount;Red dates: appropriate amount;Chestnut: to taste;Rock sugar: to taste;Water: To taste.
Method:1Prepare the ingredients: soak the white fungus in warm water, wash the red dates, and remove the chestnuts for later use.
2.Handling the white fungus: Tear the soaked and softened white fungus into small florets for later use.
3.Boil the jujube soup base: Take a pot and add water, add the jujubes, and cook over low heat for 20 minutes to fully integrate the fragrance of the jujubes into the soup base.
4.Add the chestnuts and white fungus: Put the processed chestnuts and white fungus into the soup base of the red dates, and continue to simmer for 30 minutes until the chestnuts are cooked and soft.
5.Add rock sugar to taste: Add an appropriate amount of rock sugar according to taste, and continue to simmer for 5-10 minutes until the sugar is completely melted.
6.Simmer to taste: Reduce the heat to medium-low and simmer for 10 minutes to allow the soup to absorb the flavor and ensure that the ingredients are fully penetrated.
7.Serve out of the pot: After the boiling is completed, you can adjust the consistency of the soup by adding water appropriately according to your personal preference, and finally turn off the heat, cover the pot and simmer for a while before serving.
Tips: 1) During the cooking process, rock sugar can be added to sweeten the soup according to personal taste, but you can also choose to leave it alone to maintain a light taste.
2) The boiling time of jujube should not be too long, otherwise it may affect its taste and the sweetness of the soup.
3) When cooking the soup, it is advisable to simmer slowly over low heat to allow the ingredients to boil fully and make the soup more rich and flavorful.
3. Mushroom chicken and chestnut soup
Ingredients: Chicken: to taste;Shiitake mushrooms: to taste;Chestnut: to taste;Ginger: to taste, sliced;Green onion: Appropriate amount, cut into sections;Salt: to taste. Cooking oil: to taste.
Method:1Prepare the ingredients: Cut the chicken into cubes and set aside, wash and slice the shiitake mushrooms, and remove the chestnuts for later use.
2.Cooking chicken: Pour an appropriate amount of cooking oil into a hot pan, add the chicken and stir-fry until it changes color, add ginger slices and green onions and stir-fry until fragrant.
3.Add the shiitake mushrooms and chestnuts: After sautéing the chicken, add the chopped shiitake mushrooms and chestnuts and continue to stir-fry evenly.
4.Add water to cook: Pour in an appropriate amount of water, cover the ingredients with water, turn to medium-low heat and bring to a boil and skim off the foam.
5.Simmer to taste: Reduce the heat to low and simmer for about 40 minutes until the chicken and chestnuts are cooked and the soup is rich.
6.Seasoning: Add salt to taste and stir well.
7.Remove from the pot and enjoy: Finally turn off the heat, and when the soup is flavorful, put the mushroom chicken and chestnut soup into a bowl and enjoy the delicious soup.
Tips: 1) During the soup cooking process, other seasonings such as pepper, cooking wine, etc. can be added according to personal taste to add flavor.
2) The simmering time can be adjusted according to personal taste, and if you like the thick soup, you can take a little longer.
3) If you have time, you can blanch the chestnuts in boiling water beforehand to help make it easier to peel off the shell and remove the bitterness.
Fourth, corn soup and chestnut soup
Ingredients: Fresh corn: 2 roots;Chestnut: to taste;Chicken or ham sausage: to taste;Salt: to taste. Water: To taste.
Method:1Prepare the ingredients: Peel the fresh corn and cut it into pieces for later use, remove the chestnut shell and set aside, and cut the chicken or ham sausage into small pieces for later use.
2.Cooking ingredients: Put the chicken or ham sausage into the pot and stir-fry slightly until fragrant, add an appropriate amount of water and bring to a boil.
3.Add the corn and chestnuts: Place the cut corn kernels and chestnuts in boiling water and continue to cook until the ingredients are soft.
4.Stir to make soup: Use a blender to stir the ingredients in the pot into a thick shape to form a corn soup.
5.Seasoning: Add salt to taste and stir well.
6.Serve out of the pot: Finally, put the boiled corn soup and chestnut soup in a bowl and enjoy the delicious soup.
Tips: 1) When stirring to make soup, adjust the mixing time according to your personal taste to get the ideal texture of the soup.
2) If you prefer a more refreshing ration, add a little pepper or coriander and other condiments.
Fifth, pork belly chestnut soup
Ingredients: Pork belly: appropriate amount;Chestnut: to taste;Peanuts: to taste;Goji berries: to taste;Ginger: to taste, sliced;Green onions: to taste, cut into sections;Salt: to taste. Water: To taste.
Method:1Prepare the ingredients: Wash the pork belly and cut it into cubes for later use. Peel the chestnuts and wash the peanuts for later use.
2.Cooking pork belly: Put the pork belly into a pot and add water, add ginger slices and green onions, remove the foam after boiling, and blanch to remove the fish.
3.Add peanuts and chestnuts: Put the blanched pork belly back into the pot, add water, add the chestnuts and peanuts, add the wolfberries, turn to low heat and simmer for 1 hour until the pork belly, chestnuts and peanuts are cooked and soft.
4.Seasoning: Add salt to taste and stir well.
5.Simmer to taste: Continue to simmer for 20-30 minutes to allow the soup to fully absorb the flavor.
6.Serve in the pot: Finally, put the boiled pork belly and chestnut soup in a bowl and enjoy the delicious soup.
Tips: 1) When boiling pork belly, blanching to remove the smell can make the pork belly more refreshing and taste better.
2) Peanuts and chestnuts take a certain amount of time to cook, so they can be soaked in water or blanched in advance to help them ripen more thoroughly during the cooking process.
3) The texture of the soup can be adjusted according to personal preference, if you need a thicker texture, you can add it to cook for a while.
6. Green vegetables and chestnut pork bone soup
Ingredients: Pork bones: appropriate amount;Chestnut: to taste;Green vegetables (e.g. spinach, water spinach, etc.): to taste;Ginger: to taste, sliced;Green onion: Appropriate amount, cut into sections;Salt: to taste. Water: To taste.
Method:1Prepare the ingredients: Wash the pork bones, put them in a pot and add water, add ginger slices and green onions, remove the foam after boiling, and blanch to remove the smell.
2.Cooking pork bones: Put the blanched pork bones back into the pot again, add an appropriate amount of water, turn to low heat and boil for more than 1 hour, the pork bone soup is rich.
3.Add the chestnuts and greens: Put the processed chestnuts into the boiled pork bone broth and continue to simmer for 30 minutes until the chestnuts are cooked and soft, then add the washed greens and continue to cook until the greens are cooked through.
4.Seasoning: Add salt to taste and stir well.
5.Serve out of the pot: Finally, put the boiled pork bone broth with vegetables and chestnuts in a bowl and enjoy the delicious soup.
Tips: 1) The longer the pork bones are cooked, the richer the soup will be. You can choose to use a slow cooker or pressure cooker to cook the rich tonkotsu stock more quickly.
2) After the chestnut is peeled, it can be blanched with boiling water, which helps to peel the shell more easily, and removes the bitterness.
3) During the soup cooking process, if you like the fresh and sweet taste, you can add some pepper or coriander and other condiments to enhance the taste.
7. Potato beef and chestnut soup
Ingredients: Beef: to taste;Chestnut: to taste;Potatoes: to taste;Ginger: to taste, sliced;Green onion: Appropriate amount, cut into sections;Salt: to taste. Water: To taste.
Method:1Prepare the ingredients: Wash the beef, cut it into cubes and set aside. Peel the chestnuts and set aside, wash the potatoes, peel and cut them into pieces for later use.
2.Cook beef: Put the beef in a pot and add water, add ginger slices and green onions, remove the foam after boiling, and blanch to remove the smell.
3.Add the chestnuts and potatoes: Put the blanched beef back into the pot, add water, add the chestnuts and potatoes, turn to low heat and simmer for 1 hour until the beef, chestnuts and potatoes are cooked and soft.
4.Seasoning: Add salt to taste and stir well.
5.Serve out of the pot: Finally, put the boiled potato, beef and chestnut soup in a bowl and enjoy the delicious soup.
Tips: 1) You can choose a part of the beef that has been cooked for a longer time, such as tendon meat, and the soup will be more delicious.
2) When cooking the soup, it is advisable to simmer slowly over low heat to allow the ingredients to fully boil and the soup to be richer and more flavorful.
3) After the chestnut is peeled, it can be blanched with boiling water, which helps to peel the shell more easily, and removes the bitterness.
8. Lotus root, eggs, and chestnut soup
Ingredients: Lotus root: appropriate amount;Eggs: to taste;Chestnut: to taste;Ginger: to taste, sliced;Green onion: Appropriate amount, cut into sections;Salt: to taste. Water: To taste.
Method:1Prepare the ingredients: Peel and wash the lotus root, cut into thin slices and set aside. Peel the chestnuts and set aside, beat the eggs into a bowl and stir for later use.
2.Cooking lotus root and chestnut: Bring an appropriate amount of water to a boil, add the chopped lotus root and chestnut, turn to low heat and cook until soft.
3.Add the egg mixture: Slowly pour the stirred egg mixture into the boiled soup, stirring as you pour to evenly distribute the egg mixture.
4.Seasoning: Add salt to taste and stir well.
5.Simmer to taste: Continue to simmer over low heat for a few minutes to ensure that the eggs are cooked and the soup is flavorful.
6.Serve out of the pot: Finally, put the boiled lotus root, egg and chestnut soup in a bowl and enjoy the delicious soup.
Tips: 1) When adding the egg mixture, you can pour it in slowly and stir it to avoid the egg solidifying into lumps.
2) You can add a little MSG or chicken essence to the soup according to your personal preference to enhance the umami of the soup.
Overall, the charm of chestnut soup lies not only in its deliciousness, but also in its rich nutrition and culinary diversity. Through different combinations and tips, you can try different flavors and flavors of chestnut soup to meet the different needs of your family. Whether it's a cold winter day or a cool autumn day, a bowl of heart-warming chestnut soup can bring nourishment to the body, warmth to the soul, and a rich flavor to the table. Try it and treat your family to a healthy and delicious meal.