Material: Carassius auratus (400g)
Accessories: Nutmeg (6g), Pericarpium Citri Tangerinae (6g) and Rhizoma Corydalis (6g).
Seasoning: ginger (10g) onion (5g) soy sauce (5g) cooking wine (5g) salt (3g) sugar (5g) lard (refined) (15g) starch (pea) (5g) monosodium glutamate (2g).
Exercise:
1. Scales, gills and internal organs of crucian carp are removed, washed, then slightly blanched in a boiling water pot to remove the fishy smell and fished out.
2. Wash the onion and ginger, cut the onion into sections and slice the ginger. 3. Put nutmeg, rhizoma corydalis and dried tangerine peel into the fish belly.
4. Heat the pot, pour chicken soup, add onion, ginger, salt, crucian carp, soy sauce, cooking wine, sugar and lard to boil. When the fragrance is cooked with low heat, add monosodium glutamate and thicken it with wet starch.
Chicken and potato soup
Ingredients: potato (250g) and chicken breast (150g).
Accessories: custard powder (25g) egg yolk (50g) wheat flour (50g) nutmeg (10g).
Seasoning: salt (3g) and pepper (2g).
Exercise:
1. Peel potatoes, put them in a pot to boil, then take them out and put them in a pot to mash them;
2. Put the chicken soup into the pot, boil it, season with salt and pepper, and keep the soup in a boiling state;
3. Beat the chicken into fine mud, put it in a pot with mashed potatoes, add egg yolk, refined flour, cardamom powder and refined salt, mix well to form dough, and cover it with a wet cloth.
4. Knead the dough into sections with a thickness of 1.5cm and a length of 2cm, put them into plates and flatten them, push them with the back of a fork and roll them into lace-like round rolls, that is, potato balls;
5. Put the potato balls in the boiling water pot, cook for about 2 minutes, immediately take them out and put them in the boiling chicken soup pot, and continue to cook for three to five minutes with high fire;
6. When the potato balls float on the noodle soup, put them in soup plates and sprinkle a proper amount of custard powder on each plate.
Braised beef
Ingredients: fresh beef, seasoning: 4 dried peppers, 2 fragrant leaves, ginger 1 segment, a little pepper, a little clove and a little meat.
Exercise:
1. Cut the beef into small pieces and scatter the blood in hot water.
2. Put pepper, nutmeg, cloves and dried peppers together in a seasoned egg (that is, something that can fill a hole, like an egg) and wrap it with gauze.
3. Then cook it. When cooking, first boil the water with high fire, then turn down the fire and cook slowly, which will easily rot the soup and make it impossible to dry. Don't go to the movies at this time, or you will be burnt when you think about it.