How to make Dendrobium soup How to make Dendrobium soup

Many people know that cooking soup with dendrobium can improve health, but when they actually buy the food themselves, they don't know how to make the best soup. Dendrobium can be used with a variety of different ingredients, and the taste and efficacy of the soup cooked with different ingredients are slightly different. I will write down the recipe of cooking soup with dendrobium later, so that everyone can easily understand how to make the best soup with dendrobium.

How to make Dendrobium soup How to make Dendrobium soup

Dendrobium and Cordyceps Soup

1. Shifu and cordyceps flowers are ideal partners for making soup. You can prepare food when needed, 30 grams, 10 grams of Ophiopogon japonicus, 250 grams of lean meat, 50 grams of cordyceps flowers, and also 20 grams of lily, five candied dates, and an appropriate amount of table salt.

2. After cleaning the lean meat, cut it into pieces, wash the Cordyceps flowers and Shihu separately with clean water, soak the lily in clean water in advance, and clean the Ophiopogon japonicus and candied dates. Prepare the soup bag, add appropriate amount of water, put all the processed ingredients into the soup pot, and cover the pot.

3. Heat over high heat and bring to a boil. When you open the lid, you will see a layer of foam on the top. You need to remove the foam with a spoon, then cover the pot and turn down the heat. Simmer for two hours. Add salt for seasoning five or six minutes before turning off the heat. After turning off the heat, wait for the temperature to drop slightly and then you can take it out and eat.

Dendrobium and Duck Soup

1. Dendrobium can also be used with duck meat to make soup. When making it, you need to prepare 30 grams of Shihu, 500 grams of old duck, 200 grams of iron stick yam, 20 grams of lotus seeds, 50 grams of coix seeds, and appropriate amounts of onion, ginger, salt and cooking wine.

2. After cleaning the prepared pork belly, wash the coix seeds, then put them together in the soup pot, add clean water and heat it, then cook for 20 minutes after boiling. During the braising process, clean the prepared duck, chop it into large pieces, and blanch it in boiling water to remove the blood foam.

3. Remove the skin of the iron stick yam and cut it into pieces. Wash the lotus seeds. Put the processed duck and iron stick yam into the soup pot. Add ginger and green onion, then add cooking wine, bring to a boil and simmer over low heat. After an hour, add the lotus seeds into the pot and simmer for another 40 minutes. Add salt to taste, mix well and turn off the heat. The delicious Dendrobium duck soup is ready to be eaten.