The cut carp is cooked in the soup of large-scale chicken, and then mixed with chicken, eggs, mushrooms and other seasonings, which becomes a nutritious nourishing food.

Carp, as the king of freshwater fish, is rich in protein, calcium and phosphorus, which is easily digested and absorbed by human body. It is a good nourishing food for convalescent patients, pregnant women and children.

Materials:

Carp 1, chicken 1/2, Lentinus edodes 5, jujube chestnut 10, 2 tablespoons chopped green onion, garlic 1, sesame oil and pepper.

* Chicken seasoning: 1 tablespoon chopped green onion, 1 tablespoon garlic paste, 1/4 teaspoon pepper noodles, 1 teaspoon sesame oil.

* Seasoning: eggs, shredded peppers.

Exercise:

(1) Chicken should prepare the big chicken, turn the melon, gut it and wash it.

(2) Prepare live carp, remove tail, bleed, scrape scales, cut into pieces and wash.

(3) Soak the mushrooms in water to remove the mushroom column, remove the core from the jujube and peel the chestnuts.

(4) After the eggs are fried, shred them.

(5) Pour water into the pot, and put chicken, mushrooms, chestnuts, jujube and garlic into the pot to cook.

(6) When the chicken is completely cooked, take the torn meat and mix it with onion, garlic, sesame oil and pepper.

(7) Put the carp pieces into the cooked chicken soup and cook again.

(8) After the real fragrance of Longfeng soup comes out, put it in a bowl and put the mixed chicken and shredded pepper.

Korean pickle soup

Ingredients: 1 Pork belly, half garlic, "Zongjiafu" kimchi, a little sesame oil, 2 tablespoons red pepper powder, 2 onions.

Seasoning: salt and chicken essence.

Production method:

1. Slice pork and mix in garlic oil.

2. Cut the cut or whole kimchi into small pieces and put it in a stone pot with pork.

3. Pour a cup of stock, add appropriate amount of red pepper powder and garlic paste, cook over high heat, add onion and seasoning, cook slowly for 5 minutes, and finally sprinkle with chopped green onion.

Note: This soup is simple and appetizing. Those who like Korean flavor can try it.

Korea miso soup

Ingredients: Taomi water 700ML soy sauce 45 g sweet and spicy sauce 15ML dried kelp 10 g potato 1 beef 100 g oyster mushroom 100 g tofu 200 g clam, 5 zucchini14 green pepper and red pepper, 650 each.

Exercise:

1 soak dried kelp in water, wash and tear it into small pieces, peel potatoes, wash and cut them into cubes of one square centimeter, wash zucchini and cut them into small pieces, and cut tofu into 0 pieces. Slice 5 cm thick, wash Pleurotus ostreatus, squeeze out water, and tear it into silk by hand. Slice pepper and cut beef into cubes 1 cm square.

2. Pour rice washing water into the pot, add soy sauce and sweet and spicy sauce, stir until it becomes turbid, boil and cook in the sea for 10 minute, then add potatoes, beef, Pleurotus ostreatus and tofu, stir well, continue to cook on low heat for 8 minutes, and add Chili powder.

Finally, add clams, zucchini and peppers and cook for 5 minutes, then add garlic and continue to cook green onions for 2 minutes.

Korea bone soup

Food ingredients

Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.

Gourmet practice

1. Remove the old leaves and yellow leaves of Chinese cabbage, rinse them, soak them in a little salt water for 2 days, then take them out and drain them.

2. Garlic is peeled and pedicled, washed and chopped. Wash and chop apples and Pak Lei. Clean and chop fresh fish, add dried Chili powder and paste with beef soup for later use;

3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar underground, put grass around it, leave 20% underground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and eat it after 15-20 days.

Seaweed cold dish soup

Its dishes are Korean.

The special kelp is fresh and tender, and the beef is Leng Xiang, which is cool and refreshing.

raw material

Fresh kelp 100g, soybean oil 25g, beef 75g, soy sauce 25g, vinegar 5g, monosodium glutamate 2g, clear water 500ml soybean oil 20g, soy sauce 10g, sesame oil 5g, minced garlic 5g, chopped green onion 10g, sugar 10g and sesame salt 7g.

manufacturing process

65438+ Stir-fry the strips in the sea thoroughly, take them out of the pan and let them cool. 5. Pour the soy sauce into cold boiled water, put it into four small porcelain bowls, add monosodium glutamate, then add the fried and cooled kelp strips and beef strips respectively, and mix well. 6. Pour proper amount of vinegar before eating, and conditionally add clean ice cubes.

& lt Korea bean curd soup >

A box of tender tofu, chicken soup 1 cup and a half, or a small piece of quick-frozen seafood/shrimp and clams, no matter how much, will taste fresher.

Boil the pot with high fire, and then immediately put the following materials into the pot.

3 semi-chopped garlic, 3 or 4 chopped onions, a spoonful of ginger juice/a little shredded ginger.

Slice 2 green peppers and 2 red peppers (depending on personal taste, put more if you can eat spicy food, and less if you can't eat spicy food)

Bring the fire to a boil and simmer for a while.

Add about 4 tablespoons of soy sauce (people with bad mouth can use less)

Finally, you can beat an egg on the soup and cover it until the egg is cooked.

P.S. After adding the pepper, try it when the pot is boiling. If it is not spicy enough, you can add more Chili and Chili powder.

If P.P.S doesn't eat seafood, you can add mushrooms, pork or beef to tofu soup.

Korean douban soup

I know that douban soup started from watching Korean dramas, and it is a very common soup in Korea. Everyone knows the nutrition of soybean, especially women need to supplement it; And for people with poor digestive system and poor appetite, it is also good for their health. Because of its popularity, each family may have its own unique practices and secret recipes. In addition to basic materials, such as tofu, zucchini, peppers and green onions, some people like to add different materials, such as radish, mushrooms, clams, squid and beef slices. In fact, Cece thinks that as long as they like the materials, they can basically be used to cook soup.

1) Preparation materials: two tablespoons of boxed soup bean paste, a proper amount of Korean red pepper, a piece of tofu cut into pieces, a piece of mushroom, a dozen pieces of dried fish in a small bowl, stewed at the bottom of the soup, a small handful of Kaiyang washed, chopped green onion and garlic peeled and cut into half heads. In the picture, beef tenderloin and dried kelp are rarely photographed. Beef tenderloin is sliced or sliced, evenly grabbed with soy sauce, yellow wine and starch, and marinated for a while. Wash dried kelp silk.

2) Put the dried fish, Kaiyang and dried kelp into a soup pot, boil with clear water, and simmer for 20 minutes with low fire to get a delicious soup base. Take out dried fish, Kaiyang and kelp and discard them.

3) Scoop the bean paste into the soup base and boil it. Add tofu, peppers, mushrooms and garlic and boil again. Add beef tenderloin and disperse. After cooking, adjust the taste of the soup and sprinkle with onions.

The main ingredient of kimchi soup in Korea is kimchi, and other ingredients are optional. You can add a little to see what vegetables and meat are in the refrigerator. Jiang Mo, minced garlic and Korean hot sauce are essential seasonings. Let's write a standard recipe for you.

1, heat the pan and drain the oil. When the oil is slightly hot, add Jiang Mo and minced garlic and stir-fry until fragrant.

2. Put a bowl of pickled pork pieces into the pot and fry until cooked. (The standard practice is to marinate with Korean braised pork sauce. If not, use some soy sauce or salt. I sometimes use ready-made pork balls instead, which tastes similar. )

3. Add a packet of sliced kimchi and carrot chips to the pot and fry for 5 minutes. Don't burn them.

4. Pour the prepared fresh soup into the pot. Fresh soup is to add water to the soup block, if not, add water directly. )

5. Add thick tofu slices and bring to a boil.

6, add salt, Korean hot sauce seasoning, Korean hot sauce is very spicy, it is best to taste while adding.

7. It's good to keep a small fire for another 20 to 30 minutes.

Clear soup carp balls

Raw materials:

500 grams of clean carp meat, 5 grams of Tricholoma matsutake, 5 grams of onion, 25 grams of onion, 2.5 grams of refined salt, 2.5 grams of ginger 1.5, 2.5 grams of monosodium glutamate, 5 grams of cooking wine, 25 grams of sesame oil, and coriander powder 10.

Exercise:

1, peeled scallion, half cut into sections and half chopped; Peel ginger, wash and cut into powder; Soak the Tricholoma matsutake in water, wash it, remove the pedicle and blanch it thoroughly with boiling water. 2. Wash the washed carp meat, chop it into fish pulp, put it into a bowl, add 300 mm water and 12.5 g salt, stir in the same direction until it becomes thick, then add 200 ml water, mix well and let it stand for 5min, then add chopped green onion, Jiang Mo and monosodium glutamate. 3. After making fish balls, blanch them in a boiling water pot, filter the original soup, pour them into a soup bowl, add 2.5g salt and 1g monosodium glutamate, mix well, add pine mushrooms, divide them into five small bowls, each bowl contains 1 pine mushrooms and soup, then gently put the fish balls into each small bowl with a colander, and evenly sprinkle with coriander powder.

Features:

Carp is tender, soup is fresh and coriander is strong.

Pleurotus ostreatus and crucian carp soup

Raw materials:

250g of fresh Pleurotus ostreatus, 2 crucian carp (about 300g), 50g of chicken, 5g of soy sauce, 50g of vinegar, 20g of sugar, 3g of refined salt 1 g, 3g of monosodium glutamate+0g, 3g of sesame oil, 5g of chopped green onion, 5g of Jiang Mo, 0g of bean sprouts 10, and 65438 of chicken soup.

Exercise:

1. Remove the pedicles of Pleurotus ostreatus and wash it; Slaughter crucian carp, remove gills, scales and internal organs, and wash. 2. Remove the fascia of the chicken, wash and cut into 2 cm cubes. 3. put the chicken soup into the soup pot and add the right amount of water. Put the crucian carp in a pot, add chopped green onion and Jiang Mo. Cook with slow fire until it is 80% cooked, then put the Pleurotus ostreatus slices into the soup to boil, put them into the pot, add soy sauce, refined salt, monosodium glutamate, sugar, vinegar and sesame oil, mix well, and sprinkle with washed pea seedlings.

Features:

Pleurotus ostreatus is fat and delicious, and crucian carp is fresh and tender, which is suitable for lying-in women.

Beef Consommé

Raw materials:

500g of beef tendon, onion 1 root, 500g of beef bone, 50g of carrot, 50g of ginger10g of celery, 50g of soy sauce, 5g of refined salt, 3g of monosodium glutamate, 2g of Chili oil, 2500ml of clear water and sesame (baked).

Exercise:

Wash beef, cut it into strips 6 cm long and 2 cm wide, break it with a machete, and wash it; Rooted celery, washed, peeled onion and carrot, washed, cut in half with a knife, and baked on a stove plate until dark yellow. In order to improve the color and keep the soup straight. 2. Put 2500 ml of water into a boiling pot, put beef and beef bones on a big fire to boil, skim off the blood foam and cook for a while, then soak them in a small fire. At the same time, put onions, carrots and celery into the pot, because beef and beef bones are bloody and soak while cooking, otherwise the soup will change color and smell fishy. 3. After cooking for 3 hours. Filter the soup with Luo or fine cloth to remove impurities. 4. After the pot is cleaned, add beef soup, beef strips and ginger powder, boil, add soy sauce, salt and monosodium glutamate, adjust the taste, pour Chili oil, sprinkle with sesame seeds, and take out the pot.

Features:

The soup is fragrant, fresh but not greasy, and its color is light yellow.

Jim shredded chicken soup

Raw materials:

Jim 150g (dried laver), brandy 15g, chicken breast 150g, Lentinus edodes 50g, chicken soup 1kg, pea seedlings 10g, salt 7.5g, monosodium glutamate 5g and cooking wine/kloc-0.

Exercise:

1. Wash the chicken breast, remove the fascia, cut it into 6 cm long filaments, pick the peas, wash and disinfect. 2. Stir the shredded chicken with refined salt, cooking wine, brandy, pepper noodles, egg white and wet starch, and soak well. 3. Wipe the dried laver clean, put it in a big bowl, soak it in a little boiling water first and pour it. Blanch the shredded chicken until it is cooked, take it out and drain it, and put it in a soup pot. 5. When the soup pot is on fire, add chicken soup. After boiling, skim off the floating foam, add refined salt, monosodium glutamate, laver slices and soup, pour into the soup pot after boiling, sprinkle with pea seedlings and cooked sesame seeds, and then sprinkle with sesame oil.

Features:

Bright color, clear soup, seaweed fragrance.