四季养生食谱---汤

丫头

<h2><font color="#ff0000" size="3">竹笋鲤鱼汤</font><font size="3">【用料】鲤鱼1条，鲜竹笋<chmetcnv unitname="克" sourcevalue="500" hasspace="False" negative="False" numbertype="1" tcsc="0" wst="on">500克</chmetcnv>，眉豆<chmetcnv unitname="克" sourcevalue="60" hasspace="False" negative="False" numbertype="1" tcsc="0" wst="on">60克</chmetcnv>，生姜，红枣各适量</font><br/><font size="3">【做法】1：竹笋削去硬壳，再削老皮，切片；鲤鱼去鳃，内脏（不去</font></h2><h2><font size="3">鳞）.洗净；眉豆、生 姜、红枣（去核）洗净</font></h2><h2><font size="3">2：把全部材料与用量放入开水锅内，3小时后调味可食</font></h2><h2><font size="3">【功效】祛湿降浊，健脾利水</font></h2><h2></h2><h2><p align="center"><font color="#ff0000" size="3">银耳椰子鸡汤</font><font size="3">【功效】本汤滋补血气、润肺养颜、滋润肌肤、补而不燥。若有身</font></p><p><font size="3">体虚弱、病后体虚、肌肤干燥、毛发枯搞、指甲起沟纹、</font></p><p><font size="3">精神不振，可用本汤作食疗</font></p><p><font size="3"><font face="Times New Roman"></font>【用料】银耳四钱，椰子一个，鸡一只，生姜两片，红枣两枚，盐</font></p><p><font size="3">少许。</font></p><p><font size="3">【做法】①银耳浸透发开，洗净。鸡杀洗干净，去毛、去内脏、去</font></p><p><font size="3">肥膏，放滚水中滚五分钟后，洗干净。椰子去壳取肉，切</font></p><p><font size="3">成块状，洗净。生姜和红枣洗净。生姜去皮，切两片；红</font></p><p><font size="3">枣去核。</font></p><p><font size="3">②瓦煲加入清水，用猛火煲至水滚。后放入材料,</font><font size="3">改用中火继</font></p><p><font size="3">续煲三小时，加少许盐调味，即可饮用。</font></p></h2><h1 align="center"></h1>

丫头

<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>雪蛤椰子鹌鹑汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 25%">【功效】本汤补气补血、滋润养颜，增强身体抗病能力。适合身体</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 25%; mso-char-indent-count: 4.0">虚弱，经常容易作风感冒的人食用。可强壮身体，补脑益</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 25%; mso-char-indent-count: 4.0">智。<BR>【用料】雪蛤膏二钱，椰子一个，党参五钱，红枣十枚，生姜两片，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 25%; mso-char-indent-count: 4.0">鹌鹑四只不过盐少许。<BR>【做法】<FONT face="Times New Roman">1</FONT>、将雪蛤膏隔晚浸透发开，拣去黑子及杂物，再用清水漂</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 25%; mso-char-indent-count: 4.0">洗干净。椰子去壳取肉，保留椰子水。椰子肉去除啡粽色</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 25%; mso-char-indent-count: 4.0">硬皮，洗净。鹌鹑杀洗干净，去毛，去内脏。常参，红枣，</P>
<P 0cm 0cm 0pt 42pt; LINE-HEIGHT: 25%; mso-para-margin-left: 4.0gd">生姜洗净。红枣去核；生姜去皮，切两片。<BR><FONT face="Times New Roman">2</FONT>、瓦煲内加清水和椰水，用猛火煲至水滚，放入材料煲滚，改用中火煲三小时，加盐调味即可。</P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 25%"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 25%; TEXT-ALIGN: center" align=center><B>南枣乌豆头羊心汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 50%">【功效】本汤健脾开胃，补血养颜，补心安神，防止白发，预防心</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0; tab-stops: 47.25pt">悸不安。若有血虚，饮食无胃口，精神疲乏，心律不齐，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0; tab-stops: 47.25pt">心惊，心跳，盗汗，思虑过度，烦躁不安，可以本汤作食</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0; tab-stops: 47.25pt">疗。身体燥热、生疮之人宜饮用。</P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 50%">【用料】南枣十枚，黑豆一两，桂圆肉四钱，羊心一个，生姜两片，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0">盐少许。</P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 50%">【做法】<FONT face="Times New Roman">1</FONT>、羊心切成两片，去筋膜，洗干净，切成片状。黑豆放锅</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0">内，不加油，炒至豆衣裂开，洗干净。南枣、桂圆肉和生</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0">姜洗干净。生姜去皮，切两片。<FONT face="Times New Roman">2</FONT>、瓦煲加入清水，用猛火</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0">煲至水滚，放入材料，改用中火继续煲三小时，加少许盐</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; LINE-HEIGHT: 50%; mso-char-indent-count: 4.0">调味，即可饮用。</P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 50%"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; LINE-HEIGHT: 50%; TEXT-ALIGN: center" align=center><B>姜葱海参生蚝汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本品滋阴补肾、护肤养颜、去黑班、强身益精、减少皱纹</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">和雀斑。若肾阴虚、腰膝酸软无力、耳鸣、失眠、心跳、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">夜尿、频密、盗汗、男子遗精、女子白带多，可用本品作</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">食疗。<BR>【用料】生姜、生葱各一两，海参（已发）八两，生蚝一斤，盐少</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">许。<BR>【做法】<FONT face="Times New Roman">1</FONT>、生姜、生葱各一两，海参，生蚝洗干净。生姜去皮，切</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">块，拍烂；生葱去须根，切段；海参切块；生蚝用盐略腌，</P>
<P 0cm 0cm 0pt 42pt; mso-para-margin-left: 4.0gd">去黏液。<BR><FONT face="Times New Roman">2</FONT>、瓦煲放入清水，用猛火煲至水滚，加生姜、生蚝，改用中火煲两小时，放葱段和盐少许调味，即可食用。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>首乌南枣牛腱汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤补血养颜、黑发润燥、通便。若血气不足、精神不振、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">胃口不佳、面色苍白、须发早白、便秘、失眠、心跳，可</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">用本品作食疗。</P>
<P 0cm 0cm 0pt">【用料】何首乌、黑芝麻各一两，南枣六枚，生姜两片，牛腱半斤，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">盐少许，</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、黑芝麻放锅中，不加油，炒香。何首乌、南枣、生姜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">、牛腱洗干净。生姜去皮，切两片。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><FONT face="Times New Roman">2</FONT>、瓦煲加入清水，用猛火煲至水滚，后放入材料，改用中</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">火继续煲三小时，加盐少许调味，即可饮用。</P>

丫头

<P 0cm 0cm 0pt; TEXT-INDENT: 42.15pt; TEXT-ALIGN: center; mso-char-indent-count: 4.0" align=center><B>西洋菜猪尾骨汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】西洋菜一斤、猪尾骨一斤、陈皮一块，（红萝卜、苹果、贡</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">梨选其中一个）</P>
<P 0cm 0cm 0pt">【做法】（红萝卜、苹果、贡梨选其中一个）切成四块，把全部材料</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">倒入煲罐内，加水，武火煮开，中火煲<FONT face="Times New Roman">120</FONT>分钟</P>
<P 0cm 0cm 0pt">【功效】广东老火靓汤、家常老火汤</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>香菇鸡翅根</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】鸡翅根<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="500" UnitName="克"><FONT face="Times New Roman">500</FONT>克</st1:chmetcnv>左右，香菇、配料：黄酒、酱油、葱、姜、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">盐少许、味精少许、色拉油少许</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、将香菇冲洗<FONT face="Times New Roman">2</FONT>至<FONT face="Times New Roman">3</FONT>次，直至完全洗净，将香菇浸入轻水</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">中浸泡<FONT face="Times New Roman">2-3</FONT>小时，到香菇微微变软即可开始烹调，香菇水</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">流待烹调时使用。<FONT face="Times New Roman">2</FONT>、将色拉油少许放入锅中，烧至八分热，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">用葱、姜呛锅，再将鸡翅根下锅，煎至微黄。<FONT face="Times New Roman">3</FONT>、放入香菇</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">水、黄酒、酱油、盐少许中火烧制，到香菇、鸡翅根熟烂</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">后适当调味即可使用。</P>
<P 0cm 0cm 0pt">【营养特点】几乎不含脂肪，热量低，纯蛋白质含量较高，超过<FONT face="Times New Roman">84</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克，蛋白质价值为<FONT face="Times New Roman">69</FONT>，属高质量蛋白质，另外，香菇中的</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">微量元素对于调节身体状态，增加脂肪分解有明显帮助。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">此菜在赛季和非赛季均可食用，尤其在赛季或减脂阶段，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">可在低热量的前提下有效地补充高质量蛋白质，对保持赛</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">前状态和减脂期间保持体力极有帮助。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>灵芝鹤鹑蛋汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤补血益精、悦色减皱。肾虚血亏，面皱不润、色苍痿</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">黄、腰腿无力、阳痿带下、头晕耳鸣等病症。<BR>【用料】鹤鹑蛋十二个，灵芝一两，红枣（去核）十二枚，大菜头</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">二个，糖适量，柠檬二片。</P>
<P 0cm 0cm 0pt">【做法】①灵芝洗净，切块；红枣洗净；鹌鹑蛋煮熟，去壳②把材</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">料放入锅内，加清水，猛火煮沸后，慢火煲至灵芝出味，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">放糖再煲沸，放下柠檬片即成。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>北菇发菜猪蹄汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤健脾开胃、健体养颜、清肠胃、降低胆固醇，消除脂</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">肪积累。若有高血压、大便秘结、胃肠欠佳、胆固醇过高、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">脂肪积累太多，可用本汤作食疗。</P>
<P 0cm 0cm 0pt">【用料】北菇一两，发菜四钱，陈皮一片，猪蹄肉八两，盐少许。</P>
<P 0cm 0cm 0pt">【做法】①北菇去蒂，与发菜、陈皮浸透，洗净。猪蹄肉洗净。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">②瓦煲加入清水，用猛火煲至水滚，后放入材料，改用中</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">火煲三小时，加少许盐调味。即可饮用。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>腐竹红枣瘦肉汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤生津润燥、益气补血。适用于阴亏损、肌肤失养以致</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">面色失荣、干枯皮皱、形体消瘦、神疲体倦、口干少痰、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">便秘等病症。</P>
<P 0cm 0cm 0pt">【用料】腐竹、菜干各一两，红枣（去核）十枚，瘦猪肉四两，盐</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、腐竹用热水泡十五分钟，捞起滴干水；菜干用清水浸软，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">洗净切短段；猪瘦肉过一下热水。<FONT face="Times New Roman">2</FONT>、把水煲沸，放下腐竹、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">红枣、瘦猪肉、菜干段煲沸，慢火煲三小时，下盐调味即</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">成。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>雪蛤红莲乌鸡汤</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【功效】本汤滋养肝肾、美颜容、保青春、强壮身体、补而不燥。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">若有身体虚弱、气血不足、营养不良、大病、手术后缺乏</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">调补，而面色萎黄、眩晕、手脚不温、食欲不振，可用本</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">汤作食疗。</P>
<P 0cm 0cm 0pt">【用料】雪蛤膏三钱，红枣十枚，莲子肉一两，陈皮一片，乌鸡一</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">只，盐少许。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、雪蛤膏浸透发开，去黑子、杂物，洗净。乌鸡杀洗干净，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去毛、去内脏、去肥膏，放滚水滚五分钟，切成块状。红</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">枣、莲子肉、陈皮洗净。红枣去核、莲子去心，保留莲子</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">衣。陈皮去筋络。<FONT face="Times New Roman">2</FONT>、瓦煲加入清水，用猛火煲至水滚，后</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">放入材料，改用中火继续煲三小时，加少许盐调味，即可</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">饮用。</P>

丫头

<P 0cm 0cm 0pt; TEXT-INDENT: 42.15pt; TEXT-ALIGN: center; mso-char-indent-count: 4.0" align=center><B>西洋菜猪尾骨汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】西洋菜一斤、猪尾骨一斤、陈皮一块，（红萝卜、苹果、贡</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">梨选其中一个）</P>
<P 0cm 0cm 0pt">【做法】（红萝卜、苹果、贡梨选其中一个）切成四块，把全部材料</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">倒入煲罐内，加水，武火煮开，中火煲<FONT face="Times New Roman">120</FONT>分钟</P>
<P 0cm 0cm 0pt">【功效】广东老火靓汤、家常老火汤</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>香菇鸡翅根</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】鸡翅根<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="500" UnitName="克"><FONT face="Times New Roman">500</FONT>克</st1:chmetcnv>左右，香菇、配料：黄酒、酱油、葱、姜、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">盐少许、味精少许、色拉油少许</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、将香菇冲洗<FONT face="Times New Roman">2</FONT>至<FONT face="Times New Roman">3</FONT>次，直至完全洗净，将香菇浸入轻水</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">中浸泡<FONT face="Times New Roman">2-3</FONT>小时，到香菇微微变软即可开始烹调，香菇水</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">流待烹调时使用。<FONT face="Times New Roman">2</FONT>、将色拉油少许放入锅中，烧至八分热，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">用葱、姜呛锅，再将鸡翅根下锅，煎至微黄。<FONT face="Times New Roman">3</FONT>、放入香菇</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">水、黄酒、酱油、盐少许中火烧制，到香菇、鸡翅根熟烂</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">后适当调味即可使用。</P>
<P 0cm 0cm 0pt">【营养特点】几乎不含脂肪，热量低，纯蛋白质含量较高，超过<FONT face="Times New Roman">84</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克，蛋白质价值为<FONT face="Times New Roman">69</FONT>，属高质量蛋白质，另外，香菇中的</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">微量元素对于调节身体状态，增加脂肪分解有明显帮助。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">此菜在赛季和非赛季均可食用，尤其在赛季或减脂阶段，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">可在低热量的前提下有效地补充高质量蛋白质，对保持赛</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">前状态和减脂期间保持体力极有帮助。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>灵芝鹤鹑蛋汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤补血益精、悦色减皱。肾虚血亏，面皱不润、色苍痿</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">黄、腰腿无力、阳痿带下、头晕耳鸣等病症。<BR>【用料】鹤鹑蛋十二个，灵芝一两，红枣（去核）十二枚，大菜头</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">二个，糖适量，柠檬二片。</P>
<P 0cm 0cm 0pt">【做法】①灵芝洗净，切块；红枣洗净；鹌鹑蛋煮熟，去壳②把材</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">料放入锅内，加清水，猛火煮沸后，慢火煲至灵芝出味，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">放糖再煲沸，放下柠檬片即成。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>北菇发菜猪蹄汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤健脾开胃、健体养颜、清肠胃、降低胆固醇，消除脂</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">肪积累。若有高血压、大便秘结、胃肠欠佳、胆固醇过高、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">脂肪积累太多，可用本汤作食疗。</P>
<P 0cm 0cm 0pt">【用料】北菇一两，发菜四钱，陈皮一片，猪蹄肉八两，盐少许。</P>
<P 0cm 0cm 0pt">【做法】①北菇去蒂，与发菜、陈皮浸透，洗净。猪蹄肉洗净。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">②瓦煲加入清水，用猛火煲至水滚，后放入材料，改用中</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">火煲三小时，加少许盐调味。即可饮用。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>腐竹红枣瘦肉汤</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【功效】本汤生津润燥、益气补血。适用于阴亏损、肌肤失养以致</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">面色失荣、干枯皮皱、形体消瘦、神疲体倦、口干少痰、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">便秘等病症。</P>
<P 0cm 0cm 0pt">【用料】腐竹、菜干各一两，红枣（去核）十枚，瘦猪肉四两，盐</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、腐竹用热水泡十五分钟，捞起滴干水；菜干用清水浸软，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">洗净切短段；猪瘦肉过一下热水。<FONT face="Times New Roman">2</FONT>、把水煲沸，放下腐竹、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">红枣、瘦猪肉、菜干段煲沸，慢火煲三小时，下盐调味即</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">成。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>雪蛤红莲乌鸡汤</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【功效】本汤滋养肝肾、美颜容、保青春、强壮身体、补而不燥。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">若有身体虚弱、气血不足、营养不良、大病、手术后缺乏</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">调补，而面色萎黄、眩晕、手脚不温、食欲不振，可用本</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">汤作食疗。</P>
<P 0cm 0cm 0pt">【用料】雪蛤膏三钱，红枣十枚，莲子肉一两，陈皮一片，乌鸡一</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">只，盐少许。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、雪蛤膏浸透发开，去黑子、杂物，洗净。乌鸡杀洗干净，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去毛、去内脏、去肥膏，放滚水滚五分钟，切成块状。红</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">枣、莲子肉、陈皮洗净。红枣去核、莲子去心，保留莲子</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">衣。陈皮去筋络。<FONT face="Times New Roman">2</FONT>、瓦煲加入清水，用猛火煲至水滚，后</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">放入材料，改用中火继续煲三小时，加少许盐调味，即可</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">饮用。</P>

丫头

<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>三子瘦肉汤</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【功效】对体虚血弱、思虑太多、病后失调、产后欠补。内分失调、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">头发早白、大量脱发、青年白发、肤发枯黄等，本汤可作食</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">疗。</P>
<P 0cm 0cm 0pt">【用料】女贞子、菟丝子、覆盆子各五钱，核桃肉二钱，瘦肉二两，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">姜二片，盐适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、女贞子、菟丝子、覆盆子洗净。核桃去壳取肉略捣碎。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><FONT face="Times New Roman">2</FONT>、材料放入瓦煲，加水八碗，煲至出味，加姜、盐调味，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去药渣即可饮用。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>桂杞煲猪腿肉</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】猪腿肉<FONT face="Times New Roman">300</FONT>、黑木耳<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="20" UnitName="克"><FONT face="Times New Roman">20</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、桂圆<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、枸杞<FONT face="Times New Roman">5</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克、生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、葱<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少许、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、猪腿肉切成块，黑木耳洗净切大块，红枣泡透，枸杞洗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">净，生姜去皮切片，葱捆成把。<FONT face="Times New Roman">2</FONT>、锅内加水，待水开时放</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">入猪腿肉块，用中火煮尽血水，捞起洗净待用。<FONT face="Times New Roman"> 3</FONT>、在瓦</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煲内加入猪腿肉、绍酒、黑木耳、红枣、桂圆、枸杞、生</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">姜、葱，注入清汤，用小火煲<FONT face="Times New Roman">1</FONT>小时后，调入盐、味精、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">胡椒粉，再煲<FONT face="Times New Roman">15</FONT>分钟，去掉葱把即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】煲时火不能太大，以免糊底，中途不宜加汤，否则会</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">影响质量。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>红枣北芪煲塘虱</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】塘虱<FONT face="Times New Roman">2</FONT>条、瘦肉<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>、北芪<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、生姜<FONT face="Times New Roman">15</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克、葱<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】花生油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="8" UnitName="克"><FONT face="Times New Roman">8</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许、熟鸡油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、清汤适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、塘虱洗干净砍成块，瘦肉切块，北芪洗净，红枣泡透，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">生姜去皮切片，葱切段。<FONT face="Times New Roman">2</FONT>、烧锅下油，待油热时，投入塘</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">虱，用小火煎香，铲起待用。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入塘虱、红</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">枣、生姜、绍酒，注入清汤，用中火煲汤浓，调入盐、味</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">精、胡椒粉、熟鸡油、再煲<FONT face="Times New Roman">5</FONT>分钟即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】塘虱本身泥腥味比较重，煎时要煎透，煲的时间要够。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>木瓜煲鸡脚</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】鸡脚<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="300" UnitName="克"><FONT face="Times New Roman">300</FONT>克</st1:chmetcnv>、花生米<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="30" UnitName="克"><FONT face="Times New Roman">30</FONT>克</st1:chmetcnv>、木瓜<FONT face="Times New Roman">1</FONT>个、生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv></P>
<P 0cm 0cm 0pt">【调味料】清汤适量、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、白糖<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、胡椒粉少许、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、熟鸡油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、鸡却砍去爪尖，花生米泡透木瓜去皮去籽切块，生姜去</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">皮切片，红枣泡透。<FONT face="Times New Roman">2</FONT>、烧锅加水，待水开时，投入鸡脚，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煮去其中血水，捞起冲净待用。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入鸡脚、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">花生米、红枣、生姜、绍酒，注入清汤，加盖，用小火煲</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><FONT face="Times New Roman">40</FONT>分钟后，加入木瓜块，调入盐、味精、白糖、胡椒粉、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">熟鸡油、再煲<FONT face="Times New Roman">15</FONT>分钟即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】鸡脚与木瓜不能同时煲，否则木瓜易烂、会影响质量。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>萝卜煲墨鱼</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】排骨<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="150" UnitName="克"><FONT face="Times New Roman">150</FONT>克</st1:chmetcnv>，墨鱼<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="0" UnitName="克"><FONT face="Times New Roman">00</FONT>克</st1:chmetcnv>，生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，红萝卜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><FONT face="Times New Roman">50</FONT>克</st1:chmetcnv>，红枣</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv></P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、花雕酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、玫瑰露酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">粉少许、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、排骨砍成块，黑鱼泡透切成片，生姜去皮切片，红萝卜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去皮切块，红枣洗净<FONT face="Times New Roman"> 2</FONT>、锅内加水，待水开时，放入排骨、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">墨鱼片，红萝卜，用中火煮至断生，捞起漂净。<FONT face="Times New Roman">3</FONT>、在瓦煲</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">内投入排骨块、墨鱼片，红萝卜块、生姜片、红枣，注入</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">清汤，调入盐、味精，花雕酒、玫瑰露酒、胡椒粉、加盖，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">置于炉火上，用小火煲<FONT face="Times New Roman">1</FONT>小时即可食用</P>
<P 0cm 0cm 0pt">【操作要点】干墨鱼先要洗去沙、泡透，煲时中途不要掀盖，味则</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">不香。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>砂煲牛尾</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>牛尾<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="250" UnitName="克"><FONT face="Times New Roman">250</FONT>克</st1:chmetcnv>，火腩<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>，生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，葱<FONT face="Times New Roman">10</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">克</P>
<P 0cm 0cm 0pt">【调味料】花生油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="15" UnitName="克"><FONT face="Times New Roman">15</FONT>克</st1:chmetcnv>、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许、蚝油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、麻油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、牛尾洗净砍成块，火腩砍成块，生姜去皮切片，红枣洗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">净，葱切段。<FONT face="Times New Roman">2</FONT>、锅内加入，待水开时投入牛尾块，用大火</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煮透，倒出冲净。<FONT face="Times New Roman">3</FONT>、将砂煲置于火上，下入花生油、生姜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">片煸香，加入牛尾块、红枣、葱，注入清鸡汤，调盐、味</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">精、绍酒、胡椒粉、蚝油、加盖，用小火煲至酥烂入味时，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">淋入麻油即可食用<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】牛尾比较难烂，在煲制时宜用小火。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>小瓜海马煲狗肾</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>海马<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="30" UnitName="克"><FONT face="Times New Roman">30</FONT>克</st1:chmetcnv>、狗肾<FONT face="Times New Roman">250</FONT>、云南小瓜（节瓜）<FONT face="Times New Roman">1</FONT>条、生姜<FONT face="Times New Roman">10</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">克、枸杞<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="3" UnitName="克"><FONT face="Times New Roman">3</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、白糖<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、胡椒粉少许、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">清汤适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、海马泡透、蒸好，狗肾洗净切片，云南小瓜切片，生姜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去皮切片，枸杞洗透。<FONT face="Times New Roman"> 2</FONT>、锅内加水，待水开时，投入狗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">肾片，加入绍酒，用大火快速汤至八成熟，捞起待用。<FONT face="Times New Roman">3</FONT>、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">在瓦煲内放入姜片、蒸好的海马、狗肾片，加入盐、味精、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">白糖、胡椒粉，加入清汤，枸杞、小瓜片，用中火煲透即</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">可。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】因为海马比较硬，所以要提前发透入味。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>巴戟红枣煲鸡肠</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>鱼鸡肠<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="300" UnitName="克"><FONT face="Times New Roman">300</FONT>克</st1:chmetcnv>、瘦肉<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>、巴戟<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、生<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv><o:p></o:p></P>
<P 0cm 0cm 0pt">【调味料】清鸡汤适量、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许。<o:p></o:p></P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、鱼鸡肠洗净切长段，瘦肉切成片，巴戟洗净，红枣泡透，<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">生姜去皮切片。<FONT face="Times New Roman"> 2</FONT>、锅内加入，待水开时投入鸡肠，用大<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">火煮至硬身，倒出冲净。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入鸡肠、生姜片、<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">巴戟、红枣、绍酒、瘦肉片，注入清鸡汤，用中火煲透，<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">然后调入盐、味精、胡椒粉、再煲<FONT face="Times New Roman">5</FONT>分钟即可食用。<FONT face="Times New Roman"> <o:p></o:p></FONT></P>
<P 0cm 0cm 0pt">【操作要点】煲汤时以煲至汤汁色白为佳，口感应醇香。<o:p></o:p></P>

丫头

<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>三子瘦肉汤</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【功效】对体虚血弱、思虑太多、病后失调、产后欠补。内分失调、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">头发早白、大量脱发、青年白发、肤发枯黄等，本汤可作食</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">疗。</P>
<P 0cm 0cm 0pt">【用料】女贞子、菟丝子、覆盆子各五钱，核桃肉二钱，瘦肉二两，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">姜二片，盐适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、女贞子、菟丝子、覆盆子洗净。核桃去壳取肉略捣碎。</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><FONT face="Times New Roman">2</FONT>、材料放入瓦煲，加水八碗，煲至出味，加姜、盐调味，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去药渣即可饮用。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>桂杞煲猪腿肉</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】猪腿肉<FONT face="Times New Roman">300</FONT>、黑木耳<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="20" UnitName="克"><FONT face="Times New Roman">20</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、桂圆<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、枸杞<FONT face="Times New Roman">5</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克、生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、葱<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少许、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、猪腿肉切成块，黑木耳洗净切大块，红枣泡透，枸杞洗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">净，生姜去皮切片，葱捆成把。<FONT face="Times New Roman">2</FONT>、锅内加水，待水开时放</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">入猪腿肉块，用中火煮尽血水，捞起洗净待用。<FONT face="Times New Roman"> 3</FONT>、在瓦</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煲内加入猪腿肉、绍酒、黑木耳、红枣、桂圆、枸杞、生</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">姜、葱，注入清汤，用小火煲<FONT face="Times New Roman">1</FONT>小时后，调入盐、味精、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">胡椒粉，再煲<FONT face="Times New Roman">15</FONT>分钟，去掉葱把即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】煲时火不能太大，以免糊底，中途不宜加汤，否则会</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">影响质量。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>红枣北芪煲塘虱</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】塘虱<FONT face="Times New Roman">2</FONT>条、瘦肉<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>、北芪<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、生姜<FONT face="Times New Roman">15</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">克、葱<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】花生油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="8" UnitName="克"><FONT face="Times New Roman">8</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许、熟鸡油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、清汤适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、塘虱洗干净砍成块，瘦肉切块，北芪洗净，红枣泡透，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">生姜去皮切片，葱切段。<FONT face="Times New Roman">2</FONT>、烧锅下油，待油热时，投入塘</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">虱，用小火煎香，铲起待用。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入塘虱、红</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">枣、生姜、绍酒，注入清汤，用中火煲汤浓，调入盐、味</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">精、胡椒粉、熟鸡油、再煲<FONT face="Times New Roman">5</FONT>分钟即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】塘虱本身泥腥味比较重，煎时要煎透，煲的时间要够。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>木瓜煲鸡脚</B><B><o:p></o:p></B></P>
<P 0cm 0cm 0pt">【用料】鸡脚<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="300" UnitName="克"><FONT face="Times New Roman">300</FONT>克</st1:chmetcnv>、花生米<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="30" UnitName="克"><FONT face="Times New Roman">30</FONT>克</st1:chmetcnv>、木瓜<FONT face="Times New Roman">1</FONT>个、生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv></P>
<P 0cm 0cm 0pt">【调味料】清汤适量、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、白糖<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、胡椒粉少许、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、熟鸡油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、鸡却砍去爪尖，花生米泡透木瓜去皮去籽切块，生姜去</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">皮切片，红枣泡透。<FONT face="Times New Roman">2</FONT>、烧锅加水，待水开时，投入鸡脚，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煮去其中血水，捞起冲净待用。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入鸡脚、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">花生米、红枣、生姜、绍酒，注入清汤，加盖，用小火煲</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><FONT face="Times New Roman">40</FONT>分钟后，加入木瓜块，调入盐、味精、白糖、胡椒粉、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">熟鸡油、再煲<FONT face="Times New Roman">15</FONT>分钟即可食用。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】鸡脚与木瓜不能同时煲，否则木瓜易烂、会影响质量。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>萝卜煲墨鱼</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】排骨<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="150" UnitName="克"><FONT face="Times New Roman">150</FONT>克</st1:chmetcnv>，墨鱼<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="0" UnitName="克"><FONT face="Times New Roman">00</FONT>克</st1:chmetcnv>，生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，红萝卜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="50" UnitName="克"><FONT face="Times New Roman">50</FONT>克</st1:chmetcnv>，红枣</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0"><st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv></P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、花雕酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、玫瑰露酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">粉少许、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、排骨砍成块，黑鱼泡透切成片，生姜去皮切片，红萝卜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去皮切块，红枣洗净<FONT face="Times New Roman"> 2</FONT>、锅内加水，待水开时，放入排骨、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">墨鱼片，红萝卜，用中火煮至断生，捞起漂净。<FONT face="Times New Roman">3</FONT>、在瓦煲</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">内投入排骨块、墨鱼片，红萝卜块、生姜片、红枣，注入</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">清汤，调入盐、味精，花雕酒、玫瑰露酒、胡椒粉、加盖，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">置于炉火上，用小火煲<FONT face="Times New Roman">1</FONT>小时即可食用</P>
<P 0cm 0cm 0pt">【操作要点】干墨鱼先要洗去沙、泡透，煲时中途不要掀盖，味则</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 36.75pt; mso-char-indent-count: 3.5">不香。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>砂煲牛尾</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>牛尾<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="250" UnitName="克"><FONT face="Times New Roman">250</FONT>克</st1:chmetcnv>，火腩<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>，生姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>，葱<FONT face="Times New Roman">10</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">克</P>
<P 0cm 0cm 0pt">【调味料】花生油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="15" UnitName="克"><FONT face="Times New Roman">15</FONT>克</st1:chmetcnv>、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许、蚝油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、麻油<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、清汤适量</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、牛尾洗净砍成块，火腩砍成块，生姜去皮切片，红枣洗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">净，葱切段。<FONT face="Times New Roman">2</FONT>、锅内加入，待水开时投入牛尾块，用大火</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">煮透，倒出冲净。<FONT face="Times New Roman">3</FONT>、将砂煲置于火上，下入花生油、生姜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">片煸香，加入牛尾块、红枣、葱，注入清鸡汤，调盐、味</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">精、绍酒、胡椒粉、蚝油、加盖，用小火煲至酥烂入味时，</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">淋入麻油即可食用<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】牛尾比较难烂，在煲制时宜用小火。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>小瓜海马煲狗肾</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>海马<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="30" UnitName="克"><FONT face="Times New Roman">30</FONT>克</st1:chmetcnv>、狗肾<FONT face="Times New Roman">250</FONT>、云南小瓜（节瓜）<FONT face="Times New Roman">1</FONT>条、生姜<FONT face="Times New Roman">10</FONT></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">克、枸杞<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="3" UnitName="克"><FONT face="Times New Roman">3</FONT>克</st1:chmetcnv>。</P>
<P 0cm 0cm 0pt">【调味料】盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="5" UnitName="克"><FONT face="Times New Roman">5</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、白糖<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="1" UnitName="克"><FONT face="Times New Roman">1</FONT>克</st1:chmetcnv>、胡椒粉少许、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">清汤适量。</P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、海马泡透、蒸好，狗肾洗净切片，云南小瓜切片，生姜</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">去皮切片，枸杞洗透。<FONT face="Times New Roman"> 2</FONT>、锅内加水，待水开时，投入狗</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">肾片，加入绍酒，用大火快速汤至八成熟，捞起待用。<FONT face="Times New Roman">3</FONT>、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">在瓦煲内放入姜片、蒸好的海马、狗肾片，加入盐、味精、</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">白糖、胡椒粉，加入清汤，枸杞、小瓜片，用中火煲透即</P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">可。<FONT face="Times New Roman"> </FONT></P>
<P 0cm 0cm 0pt">【操作要点】因为海马比较硬，所以要提前发透入味。</P>
<P 0cm 0cm 0pt"><o:p><FONT face="Times New Roman"> </FONT></o:p></P>
<P 0cm 0cm 0pt; TEXT-ALIGN: center" align=center><B>巴戟红枣煲鸡肠</B><o:p></o:p></P>
<P 0cm 0cm 0pt">【用料】<FONT face="Times New Roman"> </FONT>鱼鸡肠<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="300" UnitName="克"><FONT face="Times New Roman">300</FONT>克</st1:chmetcnv>、瘦肉<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="100" UnitName="克"><FONT face="Times New Roman">100</FONT>克</st1:chmetcnv>、巴戟<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、红枣<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv>、生<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 47.25pt; mso-char-indent-count: 4.5">姜<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="10" UnitName="克"><FONT face="Times New Roman">10</FONT>克</st1:chmetcnv><o:p></o:p></P>
<P 0cm 0cm 0pt">【调味料】清鸡汤适量、盐<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="6" UnitName="克"><FONT face="Times New Roman">6</FONT>克</st1:chmetcnv>、味精<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、绍酒<st1:chmetcnv w:st="on" TCSC="0" NumberType="1" Negative="False" HasSpace="False" SourceValue="2" UnitName="克"><FONT face="Times New Roman">2</FONT>克</st1:chmetcnv>、胡椒粉少<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 52.5pt; mso-char-indent-count: 5.0">许。<o:p></o:p></P>
<P 0cm 0cm 0pt">【做法】<FONT face="Times New Roman">1</FONT>、鱼鸡肠洗净切长段，瘦肉切成片，巴戟洗净，红枣泡透，<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">生姜去皮切片。<FONT face="Times New Roman"> 2</FONT>、锅内加入，待水开时投入鸡肠，用大<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">火煮至硬身，倒出冲净。<FONT face="Times New Roman"> 3</FONT>、在瓦煲内加入鸡肠、生姜片、<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">巴戟、红枣、绍酒、瘦肉片，注入清鸡汤，用中火煲透，<o:p></o:p></P>
<P 0cm 0cm 0pt; TEXT-INDENT: 42pt; mso-char-indent-count: 4.0">然后调入盐、味精、胡椒粉、再煲<FONT face="Times New Roman">5</FONT>分钟即可食用。<FONT face="Times New Roman"> <o:p></o:p></FONT></P>
<P 0cm 0cm 0pt">【操作要点】煲汤时以煲至汤汁色白为佳，口感应醇香。<o:p></o:p></P>

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