① Red Bean, Peanut, and Jujube Recipe:
1. Rinse red beans and peanuts, then soak in cold water until softened.
2. Wash jujubes and remove pits.
3. Rinse the japonica rice thoroughly, soak in cold water for 30 minutes, then drain.
4. Add approximately 1500 ml of cold water to a pot. Place the red beans, peanuts, and rice into the pot. Bring to a boil over high heat, then add the red dates. Reduce to low heat and simmer until the porridge thickens. Season with sugar to taste.
② Mung Bean and Job's Tears Porridge:
1. Soak Job's tears overnight.
2. Boil soaked Job's tears and mung beans in water for 30 minutes.
3. Add white sugar to finish.
For thicker consistency, add oats for improved texture.
③ Red Bean and Carp Soup:
1. Prepare 100g red beans, 4 red dates, 1/4 dried tangerine peel, 1 carp (approx. 500g), and 3 slices ginger. Rinse all ingredients.
2. Clean and gut the carp. Pan-fry until lightly golden, then sprinkle with a little water. Transfer to an earthenware pot with ginger. Add 2500ml (10 bowls) water. Bring to a boil over high heat, then simmer over low heat for 2 hours. Season with salt to taste.
Serves 3-4 people.
④ Astragalus Chicken Soup:
1. Cut the chicken into small pieces, blanch in boiling water to remove scum, then rinse clean. Place chicken pieces, diced ham, and lotus seed hearts into an earthenware pot. Add cooking wine, scallions, ginger, and water. Bring to a boil over high heat, then simmer over low heat for 2 hours.
2. Prepare four clay, porcelain, or purple-sand soup pots. Divide the washed herbs equally among the pots. Add 2 red dates to each pot; if available, add 2-3 longan pieces. Remove the scallions and ginger from the pre-simmered broth, then divide the broth equally among the pots (reserve any excess for later use). Steam over water for 2-3 hours.
Add refined salt to taste before serving.
⑤ Winter Melon and Rooster Recipe:
1. Peel and deseed winter melon, wash, and cut into cubes. Score a crosshatch pattern on each cube to enhance flavor absorption.
2. Soak dried shiitake mushrooms until soft. Marinate with sugar, cornstarch, and oil.
3. Rinse chicken, pat dry, and cut into pieces. Marinate with salt, cooking wine, and oil for 10 minutes.
4. Heat oil in a wok, stir-fry chicken and ginger until fragrant. Add winter melon and bamboo shoots, stir-fry evenly. Pour in 1.5 cups water, bring to a boil, add shiitake mushrooms, then simmer over low heat until chicken is tender.
5. Prepare a thickening sauce with cornstarch slurry, sesame oil, pepper, sugar, and salt. Pour into the pot, add scallions, stir to combine, and serve.Place Eucommia bark in a pan, add a little salted water, and stir-fry over low heat until dry. Transfer the stir-fried Eucommia bark to a clay pot and add some water.
2. Place the pork kidneys in the clay pot with the Eucommia bark and bring to a boil over high heat. Add a small amount of ginger and scallions. Once boiling, skim off the foam, then add the walnut kernels and a pinch of salt. Reduce heat to low and simmer.
3. After 15 minutes, remove the pork kidneys, slice them, and arrange on a plate with the walnut kernels. Drizzle with sesame oil and soy sauce, then sprinkle with cilantro. The Eucommia Walnut Stewed Pork Kidneys are ready.
⑦ Carp and Winter Melon Soup:
1. Clean the carp, removing scales, gills, and innards. Peel the winter melon. Simmer the melon in water to make broth.
2. When cooked, add ginger, garlic, a little oil, and salt to taste. Serve immediately.
⑧ Winter Melon and Red Bean Soup:
1. Wash red beans and rice in a 1:1 ratio, soak overnight.
2. Peel winter melon and slice into pieces (not too thin).
3. Add sufficient water, bring to a boil, then simmer red beans and rice until beans split. Add winter melon slices and continue cooking.
4. Simmer until winter melon becomes translucent. Season with salt or sugar to taste.
⑨ Corn Silk, Winter Melon Rind, and Red Bean Soup:
1. Place red beans in a pot with sufficient water and bring to a boil.
2. After boiling, add winter melon rind and corn silk. Reduce heat and simmer until red beans bloom and winter melon rind softens. Add rock sugar and simmer briefly.