Ham and chicken minced soup

Ingredients: One large piece of chicken breast, 80 grams of Jinhua ham, one egg, appropriate amounts of salt, pepper, and sesame oil, and six bowls of water< /p>

Method:

(1) Wash the chicken breast, steam it, tear it into shreds, mince it and put it in a bowl; cut the ham into shreds

(2) Chicken Put the antler and ham into a casserole, add water, and simmer over low heat for about 30 minutes; add eggs and pound into egg flakes, and season with salt.

Notes:

(1) You can go to the supermarket to buy frozen chicken breast, which is preferably creamy yellow or reddish and translucent

(2) If you like coriander (cilantro) and green onions, you can add them to the soup after it is cooked to make the soup taste more delicious

Honey Fire Recipe

Ingredients

The top piece of Jinhua ham weighs about 400 grams

50 grams of cored lotus seeds

1 candied green plum

5 rock-sugar cherries

Candied osmanthus 2 grams

150 grams of rock sugar

Preparation method

Wash the ham and cut it into 12 small cubes (the skin is not cut off), add cooking wine, rock sugar and water Steam for 1 hour in a basket to remove the soup. Add cooking wine and steam for 1 hour.

Add cooking wine, 25 grams of rock sugar each and 50 grams of steamed lotus seeds. Add water and steam for 90 minutes. , take out the skin and place it in a soup basin, surround it with lotus seeds, and garnish with green plums and cherries.

Add 50 grams of water to the casserole, 25 grams of rock sugar and the original juice after filtering out impurities, thicken it and pour it on the ham cubes Serve.

Phoenix tail wings

Ingredients: 1 kg of water wings and 12 quail eggs.

Ingredients: 1 hen, 750 grams of pork, 250 grams of Jinhua ham, and some bean sprouts.

Seasoning: 40 grams of cooking wine, 5 grams of refined salt, 50 grams of green onions, 50 grams of ginger, 20 grams of wet starch, 1 kilogram of clear soup, 15 grams of soy sauce, a little chicken fat.

Method:

1. Heat the soup pot, pour water into it and bring it to a boil. Add in water and cook the shark fin twice, then take it out, pick out the debris, and wash it from the hen’s belly. Open up the chicken, take out the five internal organs, split it in half from the back of the chicken, and wash it with water.

2. Pour water into the pot, add half a hen, 100 grams of minced ham, and 350 grams of pork. Bring to a boil and skim off the foam. Wrap the shark's fin with gauze, put it into the pot, simmer on low heat for about 5 hours, pick out the shark's fin bun, and leave out the other ingredients.

3. Pour 700 grams of clear soup into the pot, add half a hen, 150 grams of ham, 400 grams of pork, onion and ginger segments, bring to a boil, skim off the foam, add 20 grams of cooking wine, Add an appropriate amount of refined salt, add the shark fin buns, and simmer over low heat for another 4 to 5 hours.

4. Take 12 soup spoons, spread the chicken oil evenly, then put 1 quail egg into each spoon, steam it in the upper drawer and take it out.

5. Take out the shark fin package, open the gauze, arrange the shark fins in the shape of an phoenix tail on a long fish plate, put quail eggs on top, and garnish with a few bean sprouts.

6. Pour 300 grams of clear soup into the pot, add 20 grams of cooking wine and the remaining refined salt and soy sauce, adjust the taste, thicken with wet starch, top with chicken oil, and pour on the shark fin. Serve.

Golden leg crucian carp

Main ingredients: crucian carp; auxiliary ingredients: Jinhua ham, rapeseed, mushrooms; seasonings: salt, onion, ginger, cooking wine, pepper, water starch

Method:

1. Wash the onions and ginger and cut them into segments and slices. Wash the rapeseed and blanch it in boiling water, remove and drain the water and set aside;

2. Remove the internal organs of the crucian carp, clean it, put it on a plate, add salt and cooking wine, put ham slices, green onion segments, ginger slices, and mushrooms in a steamer and steam for 10-15 minutes, then take out the green onion and ginger;

3 , sit in the pot and light the fire, pour the steamed fish into the pot, add a small amount of water, pepper, and rapeseed. After the pot is boiled, pour in water starch, and when the juice is thick, take it out of the pot.

Features: unique flavor and rich nutrition.

Everyday Tip: There are many ways to eat ham. It is often used for steaming, boiling, stewing, and making soup. It can also be steamed, boiled, and stewed with poultry, meat, eggs, and vegetables.

Bawei Weidie

(IMG:/bbs/dispbbs%2Easp%3FboardID%3D22%26ID%3D52078%26page%3D1&b=15&a=0&user=baidu

< p>Recipe name Bazhen Fresh Soup Fish Swallow

Cantonese cuisine

Chinese cuisine type

Please read the basic characteristics

Basic ingredients: 6 taels of fish and swallow. Shiitake mushrooms, crab sticks, Jinhua ham, clams, shrimp salt, monosodium glutamate, and white pepper

Introduction:

Fish and swallow are made from natural fresh ingredients. Conger eel is made into fresh dough and filled with fresh clams, abalone heads, dried earth fish, etc. The ingredients are high-quality, high in calcium, low in fat, and contain a variety of amino acids. This product is popular in Fujian and Hong Kong and Guangdong. The combination of flavors is a must-have in the food industry! Fish and swallow series products have become very popular in the catering market recently. Because these dishes are easy to operate and easy to sell, and the taste is very delicious, they are very suitable for this season. Recommended by many restaurants. It is especially suitable for catering in star hotels.

Soup: appropriate amount of old chicken soup

Preparation:

1. Dish the fish into the water and set aside.

2. Dish the mushrooms, crab sticks, Jinhua ham, clams and shrimp into the water and set aside.

3. Boil the old chicken soup and add it. Fish and swallow, mushrooms, crab sticks, Jinhua ham, clams and shrimps are seasoned and cooked.

It is recommended to cook it in an open oven, because the more the fish and swallow is cooked, the more delicious it becomes.

< p>Coconut Chicken Soup

Author: Anonymous Source of article: Original clicks on this site: Update time: 2006-4-24

Material introduction:

Coconut 1, 1 black-bone chicken, 1 tablespoon southern almond (15g), 30g Jinhua ham, 3000ml water, 2 teaspoons salt (10g), half teaspoon white pepper (3g)

Recipe name Chrysanthemum yellow croaker soup

Cuisine type Shanghai cuisine

Type of specialty Shanghai cuisine

Please read the basic characteristics

Basic ingredients 250 grams of middle section of yellow croaker , 2 grams of ginger, 20 grams of green onions, 1000 grams of chicken broth, 50 grams each of shredded mushrooms and bamboo shoots, 20 grams of shredded Jinhua ham, 160 grams of soft tofu, 2 eggs, 15 grams of cornstarch, 5 grams each of oil and coriander, large 3 grams each of feverfew, sesame oil, and refined salt, 1 gram of pepper, 6 grams of soy sauce, and 3 grams of cooking wine

Preparation:

1. Marinate with green onions, ginger cubes, cooking wine, and refined salt After preparing the fish for 10 minutes, steam it for 6 minutes and take it out;

2. Cut the cooked ham and mushrooms into thin strips, beat the egg yolks, and set aside;

3. Add oil to the wok and put it on a high fire. Add the green onions and stir-fry until fragrant. Pour in the chicken soup and bring to a boil. Add cooking wine, shredded bamboo shoots and shredded mushrooms. After boiling again, add the fish, egg yolk and tofu stock to the pan. Add soy sauce, refined salt and vinegar. Stir well, remove from the pot and serve on a plate, sprinkle with chrysanthemum flowers, shredded cooked ham, shredded ginger and pepper.