Six best soup making practices, summer is a hot season, so many people will be affected, and the water in the body will easily lose faster. Drinking soup can not only replenish the consumed water, but also eliminate the discomfort caused by summer heat. The following is the content sharing about six best soup making practices.
Six best soup practices 1 the first soup: mung bean seaweed soup
Mung beans and dried kelp are soaked in advance, and kelp is washed and cut into small pieces after soaking.
Add water to the pot, pour in mung beans and cook until the mung beans are mature but do not bloom.
Put the kelp in the pot, continue to cook for a while, cook for a few minutes if you like the kelp soft, and finally add salt or sugar to taste, and the mung bean seaweed soup will be ready.
The second soup: Undaria pinnatifida bean curd soup
Soak a proper amount of Undaria pinnatifida in cold water, wash it several times after soaking, and then cut it into small pieces for later use.
Wash tender tofu and cut into small pieces for later use; Shredded ginger and chopped green onion for use; Wash the shrimps and control the water.
Add a little oil to the pot, heat it, add onion and ginger, stir-fry shrimp skin, stir-fry until fragrant, and pour in Undaria pinnatifida.
Stir fry a few times and add some water. After boiling, pour in the tofu. After boiling again, add salt and pepper to taste.
After boiling for one minute, sprinkle some chopped green onion, and then turn off the heat and take out the pot. This soup is delicious and easy to make. Very suitable for drinking in summer. Refreshing and not greasy, it doesn't get angry when eaten. Please try it quickly.
The third soup: red jujube lotus root soup
Choose thick lotus roots, which are generally soft and glutinous after stewing, and are most suitable for soup. Remove the head and tail, peel and clean.
Cut lotus root into small pieces, wash it several times, and remove starch; Wash the red dates for later use.
Put lotus root and red dates into the pot, add enough water, add appropriate amount of brown sugar after boiling, and turn off the heat after boiling.
Cover and stew for a while. After the lotus root becomes soft and waxy, you can turn off the heat. Sweet and delicious. Friends who like sweet soup do it.
The fourth soup: bean and shrimp bean curd soup
Remove the shrimp line from the shrimp, wash it, add a little salt and pepper, mix well and marinate for a while.
Peeling peas and washing them for later use; Wash tender tofu and cut into small pieces for later use; Shred ginger and chopped green onion for later use.
Add oil to the pot, heat it, pour in the onion and ginger, and stir-fry the peas.
Stir-fry until the color changes, add appropriate amount of water, cook until the peas are cooked, add the shrimps, and add the tofu blocks after the shrimps completely change color.
When boiled again, season with salt and pepper, sprinkle with chopped green onion and serve. This dish is appetizing at first sight, refreshing and not greasy. It's delicious. Please do it for your family.
The fifth soup: melon meatball soup
Chop pork into minced meat, add Jiang Mo, chopped green onion, salt, soy sauce, pepper, chicken essence and eggs, stir well, then add a little water to mix and stir until it is very viscous.
Peel the wax gourd, remove the pulp, wash it and cut it into thin slices. Cut the chopped green onion for later use.
Add water to the pot, turn off the heat after boiling, put the meatballs into the pot in turn, and pour the wax gourd slices when floating.
Boil the wax gourd until it becomes transparent, push it a few times, add a little salt, pepper and chopped green onion, and the soup is ready. It's not greasy at all. The more you eat it, the better it tastes.
The sixth soup: tomato seaweed and egg soup
Wash tomatoes and cut them into small pieces for later use; Beat the eggs into a bowl and stir for later use; Take a proper amount of laver for later use; Chop chopped green onion and minced garlic for use.
Add oil to the pot, heat it, put the onion and garlic into the pot, then add the tomatoes and stir fry until soft, and add some water.
Cook laver on high fire, pour a little starch water after boiling for half a minute, stir a few times, and pour egg liquid.
After the egg is shaped, add salt and chicken essence to taste, and finally put a little chopped green onion or coriander to eat.
Six best soup-making practices 2 The first practice: barley and melon ribs soup.
Step 1: Prepare the ingredients. 300 grams of ribs, 300 grams of wax gourd and 80 grams of coix seed.
Step 2: Clean the ribs, put them in cold water in the pot, add a few slices of ginger and 1 tbsp cooking wine, and take out the ribs after boiling over high fire.
Step 3: Wash the wax gourd, remove the pulp, and then cut into pieces for later use.
Step 4: Wash Coicis Semen, then put it into the rice cooker together with wax gourd blocks and ribs, then pour in 1500 ml water, cover the pot and stew for 1 hour. Next, add 2 tablespoons of salt and stew for 10 minutes. Stewing with a rice cooker is more time-saving and labor-saving, which is very suitable for summer. )
The second method: soybean and winter melon bone soup
Ingredients: bone, wax gourd, soybean, ginger, white vinegar and salt.
The practice of soybean and winter melon bone soup;
Step 1: wash the bone and cut into pieces, and the soybean head will be soaked.
Step 2: Cut the wax gourd into pieces and slice the ginger for later use.
Step 3: Boil the hot water in the pot, then put the bone into the blood-removed water, take it out after about 2 minutes, and then wash it with clear water.
Step 4: Put all the materials and ginger slices into an electric pressure cooker, and add a proper amount of water and a spoonful of white vinegar.
Step 5: Cover the lid and turn the soup button (about half an hour).
Step 6: After exhausting for half an hour, open the lid, add appropriate amount of salt and serve in a bowl.
Step 7: If you like to drink thick soup, you can continue to heat it after opening the lid. After boiling, the soup will become rich after cooking for a while.
The third method: clam winter melon soup
Prepare ingredients: 500 grams of wax gourd, 200 grams of clam, and a little ginger.
Step 1: put the clam in salt water for several hours to make it spit sand (this step is not necessary if you can buy clean clam). Then scrub the surface of the clam with a brush, and finally drain the water for later use.
Step 2: Peel the melon and remove the pulp, then slice it and shred it with ginger.
Step 3: Pour the right amount of water into the pot to boil, and put the wax gourd slices and ginger into the pot to cook for 2 minutes.
Step 4: put the clams into the pot and cook until the mouth is open.
Step 5: put a little salt, a little white pepper and a few drops of sesame oil in the pot and turn off the fire. Finally, sprinkle a little chopped leek or coriander.
The fourth method: winter melon and shrimp soup
Ingredients: white gourd, fresh shrimp, stone soup, cooking wine, salt, starch, sesame oil, shredded ginger and chopped green onion.
Practice of winter melon and shrimp soup:
Step 1: Remove the head and tail of the fresh shrimp, peel off the shrimp shells, pick out the shrimp lines on the back and abdomen and put them in a small bowl.
Step 2: Add a little cooking wine, salt, and dried starch, and marinate for 10 minute.
Step 3: Wash the wax gourd, peel it, slice it, shred the ginger and cut the onion into small pieces for later use.
Step 4: Pour a proper amount of water into the casserole, add 1 bag stone liquor broth and bring to a boil.
Step 5: Pour in the wax gourd slices, pour in the shrimps, spread the shrimps, and turn to low heat after the color changes.
Step 6: When the wax gourd is ripe, add shredded ginger and chopped green onion, and add a little salt.
Step 7: Add a little sesame oil to taste and mix well.
Six best soup practices 3 The first one: sliced grass carp and tofu soup.
Fish is a common aquatic product, which is sold all year round. There are many kinds of fish with different practices, but fish meat is rich in nutrients, such as protein and phosphorus, which play an important role in the development of human physical strength and intelligence.
Grass carp is a common fish and a common dish on people's table. Grass carp is rich in unsaturated fatty acids, various trace elements and vitamins, which is not only beneficial to blood circulation, but also a nourishing product for appetizing and nourishing, stimulating appetite and strengthening the body.
There are many ways to cook grass fish, such as frying, frying, boiling, frying and stewing. The method of grass carp slice tofu soup is simple and delicious, and the fish is tender and very delicious. Grass Carp Sliced Bean Curd Soup has the functions of invigorating middle energizer and stomach, nourishing and appetizing, and invigorating spleen and qi.
The second kind: rock sugar, Sydney, red dates and medlar soup
Spring is dry, drink plenty of water and eat some juicy fruits. Sydney is one of the common fruits, which can be eaten raw or boiled in soup. Sydney has the effects of promoting fluid production, moistening dryness, clearing away heat and resolving phlegm, nourishing blood and promoting granulation.
The practice of rock sugar, Sydney, red dates and medlar soup is very simple. Boil all the ingredients in a pot for 2 hours before drinking. It tastes sweet and delicious, very delicious. Has the effects of invigorating middle energizer, invigorating spleen, stimulating appetite, relieving cough and asthma.
The third kind: cuttlefish sparerib soup
Besides eating fresh vegetables in spring, you should also drink some nourishing soup to supplement nutrition and improve your resistance.
Pork ribs are the "calcium supplement" ingredients in people's eyes. Pork ribs and various ingredients are mixed together to make soup, which has different therapeutic effects. Cuttlefish ribs soup is rich in flavor and delicious. It is not only delicious, but also nutritious. Contains carbohydrates, vitamin A, vitamin B, calcium, phosphorus, iron and other nutrients, and has the effects of strengthening yang, building body, nourishing blood and tonifying kidney, invigorating stomach and regulating qi.
The fourth kind: tremella, lotus seeds and red dates soup
Tremella, lotus seeds and red dates soup is a common "nourishing soup". Tremella is rich in natural colloid, lotus seeds nourish the heart and soothe the nerves, jujube nourishes blood and benefits qi, and the three flavors are cooked together to moisten the spleen without being sweet and greasy. It has the functions of invigorating the spleen and appetizing, calming the nerves and strengthening the stomach, nourishing yin and clearing heat, and moistening dryness.
The fifth kind: yam sparerib soup
Pork ribs and soups with different ingredients have different therapeutic effects. Yam is soft, rotten and easy to digest, and has the functions of invigorating spleen and stomach, promoting fluid production and benefiting stomach, and tonifying kidney and astringent essence. Chinese yam and ribs are cooked together in soup, which is delicious and has the effects of nourishing the spleen and stomach, supplementing nutrition and promoting bone growth and development.
Sixth: Pork belly chicken soup.
Pork belly and chicken are common ingredients, both of which are very nutritious. Pork belly chicken soup is very simple. The method is as follows: put the chicken into the pork belly, add the pepper granules and cook the soup together. After cooking, take out the chicken and pork belly and cut into small pieces. Then put it in a pot and cook for 1-2 hours. After cooking, add a proper amount of salt to drink. Pork belly chicken soup tastes salty and fresh, with a touch of Chili flavor, which is really delicious. Pork belly chicken soup is not only delicious, but also nutritious, and has the functions of nourishing the body, benefiting qi and nourishing the stomach.
Spring is relatively dry, the diet should be light and healthy, especially drinking more water, and you can also drink some nourishing soup to supplement nutrition, so as to be healthy.