Spring is the season of rejuvenation, and it is a scene full of vitality. Spring yang qi is generated, it is the season to nourish the body, the stew is very nutritious, and it is easy to be absorbed and digested by the body.
1. Cut a piece of tender tofu into small cubes, add a spoonful of salt, soak the tofu in water, cut a tomato into strips, and tear the oyster mushroom into small pieces. Beat in two eggs and stir into egg mixture, chop some chopped green onion and coriander.
2. Add water to the pot and boil, add a spoonful of salt, add the tofu and cook for 20 seconds, add the tomatoes and oyster mushrooms to cook, add water and starch to thicken, the soup becomes thick, then pour in the egg liquid, stir well, add a little pepper, edible salt, sesame oil, and tofu three fresh soup is ready.
1. Cut the green bean sprouts into two sections, and cut the preserved eggs into small pieces. Blanch the green bean sprouts and preserved eggs, add salt and vegetable oil. Removes the beany smell of green bean sprouts and makes the color of green bean sprouts brighter. Bring the water to a boil on high heat, blanch for about a minute, and remove the water.
2. Heat oil in the pot, pour in the garlic and fry until golden brown, remove the soup, pour in the garlic and preserved eggs, stir-fry a few times, add a spoonful of water, add two spoons of broth, boil over high heat until boiling, and remove the foam on it. Add salt, chicken powder, pepper, pour in the soaked wolfberry, add a little water starch, and bring the water to a boil. Pour the boiled stock over the bean sprouts. Drizzle a little sesame oil, and the bean sprouts are ready.
1. Soak a small handful of cordyceps flowers, cut the black chicken into small pieces, and a few pieces of pork bones. Prepare ginger slices, tangerine peel, red dates, and green onions.
2. Boil water in a pot, blanch the chicken pieces and pork bones, after the fire boils, skim off the foam, boil for about three minutes, take out the water and rinse it, put it into the casserole, add ginger slices, tangerine peel, red dates, and cordyceps flowers. Add a bowl of boiling water, a little Huadiao wine, stew for an hour, only need to add salt to taste, and the cordyceps flower black chicken soup is ready.
1. Wash the pork liver, cut it into thin slices, and marinate it in cooking wine and salt for 15 minutes. Wash the spinach and cut into small pieces.
2. Add water to the pot, put in the pork liver, skim off the foam after boiling, add the spinach segment, add salt to taste after boiling.
1. Rinse the pork ribs, cut the iron stick yam and carrot into hob pieces. Cut the corn into pieces, cut some ginger slices, pour the pork ribs into the pot, skim the foam after the water boils, blanch the water for two minutes, then take it out to control the water, then stir the ginger slices fragrantly, and then stir-fry the ribs, then add a pot of boiling water, boil for five minutes on high heat, and then transfer the ribs to the casserole and stew for 25 minutes.
2. Pour the carrots, corn, red dates, and yam together, add a little salt to the seasoning, and then turn to low heat and simmer for 25 minutes, and finally add a little chopped green onion.