Materials
Corn on the cob, enoki mushrooms, shiitake mushrooms, slider mushrooms, celery leaves
Methods 1: Corn washed and cut into sections, mushrooms soaked in salt water, rinsed in clean water, celery leaves, washed
2: Mushrooms rooted and cut into chunks
3: Boil pot of water, put the corn, enoki mushrooms, mushrooms, slider mushrooms, and cook on a low flame for 20 minutes, put salt, celery leaves
Note: advocate less oil, less salt, less sugar, healthy diet This soup is the best choice for beef, Italian beef, and vegetable soup. p>
Note: Promote a healthy diet with less oil, salt and sugar, this soup is oil-free, sugar-free and fat-lowering
Italian Beef and Vegetable Soup
Ingredients
Beef brisket, cabbage, carrots, onion, celery, mushrooms
Methods 1: Boil a pot of water, and scald the beef brisket for a couple of minutes to remove the blood, and then remove the meat from the pan
2: Place the beef in a clean stewing pot and add to the stew. Put the beef into a clean stewing pot, catch enough cool water to completely cover the meat, put in the sesame leaves, ginger, medium heat to boil, skim off the floating powder, turn the heat down and simmer for about 45 minutes.
3. While the beef is simmering, dice the onion, slice the mushrooms, dice the celery, dice the carrots, and shred the cabbage
4. Take a sauté pan, add a piece of butter and a little olive oil and heat it until it melts
5. Stir fry the onion and sauté it
6. Stir-fry the carrots until they are soft, and then add the shredded cabbage, diced celery, and mushroom slices
7. 7. Stir fry the vegetables, the brisket also almost 40 minutes of stewing, fish out the brisket, and the incense leaves, ginger slices also fished out
8. Stir fry the soft vegetables poured into the beef soup pot
9. And the beef, cut into small dices, but also poured back to the pot
10. Add the tomato sauce, and then continue to simmer on a low heat for about 1.5 hours, and according to taste, add a pinch of salt and a little bit of Add salt and a little soy sauce to taste
11. If you have herbs, fresh or dried, such as basil, put some herbs into the soup after it is done cooking for a better flavor.
Tomato Vegetable Soup
Materials
Tomato 2, 1 potato, 1 carrot, broccoli 1 small, half an onion, 30 grams of corn kernels, 30 grams of butter, salt, black pepper, 10 grams of sugar
Practice 1, carrots, potatoes, washed and peeled and cut into small pieces, onion cut into small pieces, broccoli washed and broken into small
2, tomatoes, washed, peeled and cut into small pieces
3. and broccoli, cook for about 2 minutes
7, add black pepper, salt and stir well
Curry Vegetable Soup
Ingredients
Triangle oiled tofu 3 pieces, 2 fresh shiitake mushrooms, eggplants 1/2 strips, 1/2 onion, 1/3 red bell pepper, 1/3 yellow bell pepper, carrots 50 grams, corn shoots 40 grams, two seasonal beans, minced garlic 10 grams, minced ginger 10 grams, high vegetables Ginger 10 grams, vegetable broth 600 ㏄, curry powder 20 grams, curry block 20 grams, chili powder 2 grams
How to do 1. triangular oil tofu, fresh shiitake mushrooms, corn shoots are clean; eggplant cleaned and remove the tip; onion, carrots are washed, peeled; red bell pepper, yellow bell pepper are washed, remove the tip and seeds; are cut into small hobbies block standby.
2. Wash and cut the string beans, boil them in boiling water until they turn bright green, then drain them.
3. Heat 3 tablespoons of salad oil in a hot pan. Stir in the minced garlic and minced ginger, then stir in the chili powder and add all the ingredients of Method 1.
4. Add the curry powder into the pot of Method 3 and continue to stir-fry evenly, then add the vegetable stock and bring to a boil over high heat, then reduce the heat to medium-low and continue to cook for about 15 minutes, then add the curry pieces and stir-fry until completely homogenized, then add the blanched string beans from Method 2 and serve.
French Vegetable Soup
Ingredients
25 grams of butter, 2 cloves of garlic, 2 winter onions, 1.5 kilograms of canned tomato chunks, 400 milliliters of chicken or vegetable broth, 1 teaspoon of dried sweet basil, salt and black pepper, 200 grams of baby potatoes, 12 baby carrots (or 4 baby carrots), 6 carrots, 100 grams of sugar snap peas or pea pods. For the garnish: 12 asparagus tips, 125 ml single-serving thin cream, 8 large basil leaves, parmesan or strong cheddar cheese (can be used without)
How to make the sauce 1. Boil a kettle of water for the potatoes. The butter is placed in a large saucepan and slowly heated. Add the garlic, peeled and chopped, to the butter and cook over moderate heat for 3 minutes.
2. Add the tomato chunks (with their juices), stock, dried basil, salt and pepper, cover and simmer for 15 minutes.
3. Wash the potatoes, cut them into 4 parts each and place them in a separate cooking pot and cover with boiling water from the kettle. Bring back to a boil and reduce heat to a simmer.
4. Cut off the useless parts of young carrots and slice them in pairs. If the carrots are slightly larger, peel them first, then cut them into 2.5-cm-sized pieces. Boil potatoes for 5 minutes, then add carrots.
5. Cut off the useless parts of the radish, wash it, dice it and add it to the carrots and potatoes. Wash asparagus tips. Remove the tips and tendons from the sugar snap peas, wash them and cut them into two. Add the asparagus tips and sugar snap peas to the pot.
6. Cook the vegetables for 10-12 minutes until just tender. If using cheese, rub it in at this point and set aside.
7. Drain the vegetables and add to the tomato soup. Add the cream and mix well. Wash and tear the basil leaves and add them to the soup as well.
8. Season with salt and pepper and serve immediately. If cheese is used, the diner can sprinkle it on top of the vegetable soup.
Chicken Vegetable Soup
Materials
Earth chicken half, mushrooms 8, potatoes 1, tomatoes 1, cabbage 4 large pieces, ginger moderate, salt appropriate
Practice 1. chicken cut into pieces, the first removal of blood, rinse, blanch through the fish into the boiling water;
2. pot let go of the water to add ginger and chicken pieces of large fire to boil to a low heat simmering 40 minutes About;
3. Then add a variety of vegetables to stew together, more difficult to cook first, and finally add salt to taste can be.
Vegetable soup
Materials
Dried mushrooms 3, 250 grams of carrots, carrots 200 grams, 200 grams of burdock, 50 grams of carrot leaves, water 1800 ㏄
practice 1.dried mushrooms, drained; white radish, drained, do not peel the direct cut section; carrots, drained, do not peel the direct cut cut directly into pieces; burdock washed and drained, cut across the short cylindrical; radish leaves washed and drained standby.
2. Take the soup pot, put all the ingredients of Method 1, and then add the amount of water that can be submerged over the ingredients, and cook over high heat until boiling, and then switch to low heat to cook for about 1 hour.