Ingredients: 2500g of tomatoes, 2500g of tofu, 500g of eggs, Chinese cabbage 1000, salt and sesame oil.
Exercise:
(1) Wash and dice tomatoes and tofu; Wash the cabbage and cut it into small pieces. Stir the eggs well.
(2) Add water to the pot to boil, add tomatoes and tofu to boil, then add Chinese cabbage to boil slightly, float egg blossoms, add salt to taste, and pour sesame oil.
Nutritional characteristics: bright color, light and refreshing. Tofu is rich in protein and contains 8 kinds of amino acids, fats, carbohydrates, vitamins and minerals necessary for human body. Tomatoes and Chinese cabbage are rich in vitamin C and vitamin A.
-
Banquet Bao Si soup
1 drumstick
300 grams of ribs
Pork tripe 1 right
20 grams of bamboo sheng
A little coriander
A little salt
Making:
(1) Chop the chicken leg into small pieces, cut the pork belly into cubes, and blanch it with the ribs for later use.
(2) Soak bamboo shoots in cold water for later use.
(3) Put the chicken legs, ribs, pork belly and bamboo shoots into a stew pot, add a proper amount of water, seal the pot with plastic wrap, and cook for 2 hours in a water-insulated heating mode. Season with a little salt before eating and decorate with coriander before eating.
-
Bao Si soup
Main ingredients: L duck gizzard, 1 pork loin, 1 cuttlefish, L squid and 200g bean sprouts.
supplementary materials
Seasoning-2 chopped green onion, 65438+ 0 teaspoon of yellow wine, 2g of monosodium glutamate, proper amount of refined salt, a little sesame oil, 800 ml of broth and 2 slices of ginger.
Processing 1, peeling and washing duck gizzard, cutting pork loin, cleaning cuttlefish and squid, removing bones and viscera, and cutting off head and tail. Wash and drain the bean sprouts.
2. Duck gizzard, pork loin, cuttlefish and squid (Four Treasures of the Study) are cut into diamond patterns from the inside with a straight knife, and then put into boiling water one by one (put yellow wine in the water) and fished out.
3. Pour the broth, onion, ginger, salt and Four Treasures of the Study into the stew pot, cover the inner and outer covers, cook with strong wave fire for 8 minutes, then stew with medium wave fire for 10 minute, remove the onion and ginger, blanch the bean sprouts and pour in sesame oil.