Four kinds of low-calorie and fat-reducing soups

1. Vegetable seedling and bean curd soup

Preparation of ingredients: bean curd, ginger, preserved eggs and side dishes.

1. Stir-fry shredded ginger, add preserved eggs and stir fry.

2. Pour boiling water into tofu, cook vegetables for 3 minutes, and season with salt and pepper.

second, bean sprouts and shrimp slippery soup

ingredients preparation: shrimp slippery and bean sprouts.

1. Cook the shrimps first, then add a spoonful of oil bean sprouts and cook for 3 minutes.

2. Add a little salt and pepper to taste.

Third, bean skin hot and sour soup

Ingredients preparation: bean skin, fungus, Flammulina velutipes, tomatoes, eggs.

1. Stir-fry tomato juice, add a bowl of water and boil.

2. Add all the ingredients and cook. Add the egg liquid and stir.

3. Add a little salt, a spoonful of soy sauce, a spoonful of vinegar and half a bowl of water starch, stir quickly, and sprinkle some black pepper and coriander.

fourth, hot and sour beef and konjac shreds

ingredients preparation: Flammulina velutipes, konjac shreds and beef.

1. Cook all the ingredients and put them into the sauce soup to eat.

2. Sauce soup making: Sprinkle minced garlic, millet pepper, chopped green onion, sesame and Chili noodles with hot water, 1 scoop of soy sauce, 2 scoops of aged vinegar, 1 scoop of Chili oil, 1 scoop of oyster sauce and a proper amount of water.